line cook

host/hostess

sushi chef

sous chef

restaurant manager

Kona-Grill

I applied as a server at  Kona, as I have had server experience in the past; I was hired on the contingency I would start as a host for 2-3 weeks max, so I could become familiar with the menu, how it works around the resturaunt, and to be cross-trained. I was signed on for a reasonable pay to compensate for not going directly into a server position ($12/hr). The executive chef, whom hired me, quit on my first day, along with the manager (I can now see why). I continued to work and remained a host for three months, even after speaking to my new GM several times about moving up. Many servers walked out in this time, making us shortstaffed- I talked to the GM saying that I could help fill in the gaps by moving into the server position as promised- she disregarded me and instead had me schedule her extensive list of interviews for completely new servers. THE WORST THING was we got payed through ADP, so for the longest time I didn’t know how to see my actual paycheck; once I figured it out three months in, I saw that the entire time I had been being payed minimum wage, $8.46, despite my sign on rate. This meant Kona owed me several hundred dollars, but despite that, when speaking calmly to the GM I only asked to start being payed the correct amount; she then replied with great attitude and no eye contact that she was the manager now, and that it was going to be done her way. 
So, what with the very low morale around work, broken promises from management, no job advancement, incorrect pay and lack of care about their own staff’s wellbeing, I left. I regret working there and I would suggest this establishment to nobody who values themselves.

Kona grill has terrible managment that can not seem to stick to their own rules. Managersvontradict one another. Somewhat diverse clientele during the day yet, once the evening starts you start to see a change in customers..normally for the worst. It's normal to not get tipped 1-4 times on average on big tickets and small tickets.. they start you out in the dining room and then move you to cocktail. If you are in the dining, be preparent to have troubles making ends meet. You can make great money in cocktail($150-$300). This is one of a few restaurants in kc where you get pretty consistent business all year round. They have a high turn over rate, either understaffed to the point where the resturant is in chaos, or overstaffed to where you wont nake much. You get screwed on sections a lot. Have had several managment changes including the GM position, fFOH manager, and even kitchen managers. This resturant used to be far more busy. Though as of late, not so much. Several servers have been disrespected so much by customers that they end up having panic attacks or start crying in the back. You cant order food during your shift either. Overall this is a place for someone to make good money if they have thick skin and can adapt to being crapped on.

•	Hire, train and retain an engaged team of staff through demonstrating initiative and leading by example. 
•	Monitors various aspects of employee performance and well-being. 
•	Plan, execute, audit and reconcile inventory cycle counts; set priorities and coordinate team activities to meet business needs and regulatory requirements.
•	Facilitates communication between employees, management, benefit coordinators, labor unions, mediators etc…
•	Assist employees in finding resources for personal issues to maintain a more productive workforce.
•	Manage payroll and expense budgets and P&L statements. 
•	Develop, drive, monitor and maintain metrics for inventory control and analysis for inventory process.
•	Ability to accurately project sales, year to date comparison on all aspects of operations.
•	Research and write discussion papers, analysis documents and proposals as needed to assist the company in determining and meeting its long and short term goals.
•	Proficient using data analysis to predict problem areas and identify and act on opportunities to improve organization.
•	Resolve discrepancies and high-value variances through trend and root cause analyses as part of established investigative processes. 
•	Policy development and compliance .
•	Identify and recommend improvements to management.
.

A typical day as a host consisted of cleaning and stocking in the morning which was relatively easy. Now the mid shifts and closers had it worse. You would walk into work to a rush of several groups of people with no reservations. Coworkers would either hide to not help, managers would stay in the office or in the kitchen pretending to help out. Older chefs would flirt with underaged hosts constantly, and managers/coworkers would turn a blind eye. if it was extremely busy you'd end up having to handle 5-10 groups of several people alone, cleaning tables because there are lazy bussers, and servers getting mad at you for situations out of your control. Pretty much everything is your fault. If you're alone you also have to handle to go orders, and often times the chefs do not prioritize them at all. However if the customer comes and the food isnt ready, the managers will blame you for it. When I worked here my last strike was being promised to move up to a server after a year of being a host lead, 4 months later i never got moved up just excuses. This was followed by younger girls joining the job, and being paid $2.50 more than me per hour, yet managers refusing to match that pay. Pretty miserable experience save 1-3 coworkers who would actually do their job. 

Went through training for a new location. Training was unnecessarily long and not as efficient as expected. Trainers didn't listen thoroughly to people's questions and got real impatient when clarity was asked. Once opened, trainers were micromanaging. They also got mad when things were done correctly, but it just wasn't executed THEIR way. They're also very aggressive with upselling customers -- to the point customers complain about it in reviews. Managers at this location are horrible with communication and lack leadership skills. One is on a power trip while the other is wanting to be friends with everyone. There's no clarity on who does what because they clearly aren't on the same page with how service should be ran. 

I was promised X amount of money, but would work doubles and still not earn that X amount that was stated. They are always asking people to work doubles. Expected it to be more structured based on all the trainers that traveled to help with opening. 

Working bar sucks here -- tip out for bar is low. It's nice that they'll occasionally seat people at the bar, but don't expect to make lots of money as a bartender. I would serve any chance I get instead of bartend. 

What is the best part of working at the company?
Quality of the food and the people who create the dishes with it. 

What is the most stressful part about working at the company?
Not getting a reliable response from the upper management about advancement. 

What is the work environment and culture like at the company?
Depending on what you are doing and who's working on your team is unreliable. If you are on the prep team you need to know Spanish. If you are working as the Saucier. You are constantly trying to catch up because time is never on your side. If you are working the line, you are constantly trying to get food out,  for a table, at the same time as the other people on your team who are never in-sink with each other.  So while one half of the tables order's are hot, the other half has become Luke warm.

What is a typical day like for you at the company?
As soon as you clock in, you are busy. You are opening, restocking, preparation and cleaning up, repeat. This goes on all day and night and ends with the night-shift closing up. You never really have time to socialize or get to know your coworkers. And it's a huge challenge to advance up the chain and become more knowledgeable about the other positions in the restaurant.

I started at Kona Grill in 2017 as a server and moved my way up the ladder from there eventually becoming an assistant manager. I worked through COVID with this store and did everything I could do to make the place better. Due to COVID I decided that maybe the restaurant industry was just not for me anymore and was enrolling in school to learn a trade. Once I brought this to the upper management we decided we would try to let me step back down to serving. Everyone at the store was okay with it and really wanted to keep me around, but corporate had another idea and let me know that it was against a policy that they have. Okay, cool, not a problem at this point I will stay in my position as manager while I attend school full time. Again because I really did love this place. Then I come into work one day to find out that I basically am being forced to quit. Its crazy to me that a company wouldn't want to keep someone on their roster that ALWAYS showed up early and never called out. The new company that bought them out of bankruptcy does not care about the people that they employ. I'm simply trying to better my life and they didn't like that.

I worked at the Kona Columbus location twice now, and the corporate staff of 20-year-olds trained me. Immediately it became apparent that the kitchen was wildly unprepared for the volume of this restaurant. The corporate trainers follow you around critiquing everything you do. If you make a mistake 7 people will come by to tell you about it. The kitchen would reach capacity every busy night and fall apart affecting your tips. Imagine every table on a busy night needing something taken off the bill for a kitchen mistake. Beyond that, they cannot find enough staff so support staff is overworked or nonexistent. The managers who work in the actual location are fantastic and supportive but often are outranked by children from corporate. There isn't much support from corporate and it feels like every time going to work feels so negative. I have never worked at a place where the employees are so openly hostile. Overall save yourself time and apply to a more established restaurant in the area this one will not be open for much longer.

A typical day involves constantly running out of glassware, share plates or soy dishes for your guests.  Unless you're good at avoiding things, be expected to constantly run plates to the line because there aren't enough, instead of taking care of your guest. Again unless you're good at avoiding things, be expected to run all the food for the cocktail area servers (who are making all the money, do little to no side work, don't run dishware and hang out talking to managers all night). A favorite was getting to deal with guest complaints about the prices which are raised quarterly.  They changed the hours not long ago allowing us to stay until 12pm on weekdays and 1pm on weekends even though no guest come in! Culture at Kona like another mentioned, is be sure to hang out and drink and socialize with the managers to get the best schedule.  Oh, there are incentives, but you have to get reviews reviews reviews, so managers can get their bonus bonus bonus! Money was great until they overstaffed, right before slow season.

I'm a host and have not been here very long but have witnessed a myriad of labor laws being fully ignored or broken. You'll be told you can't go home at the end of your scheduled shift and expected to close without even being asked. Their schedules only come out one week in advance as opposed to OR's predictive scheduling law that requires schedules be put out 14 days in advance. I've  received zero breaks or lunches even during shifts longer than 6hrs which goes against OR's break/meal period laws. As a hostess you sometimes have to take over the servers' responsibilities and help buss and reset tables and do the most random side tasks. An outfit I wore was fine one day and not okay the next time I wore it. I can't have my phone in my pocket even though I'm not using it. Etc, etc. 
The employees and managers are very friendly and kind, but obviously unconcerned with OR labor laws. Many of the wait staff will go very long shifts without a single break, or won't be allowed to go home even after asking to. 

Top Job Titles	Average Salary
Line cook 160 salaries reported	$19.91 per hour
Host/hostess 120 salaries reported	$16.50 per hour
Sushi chef 52 salaries reported	$19.93 per hour
Sous chef 39 salaries reported	$65,244 per year
Restaurant manager 43 salaries reported	$69,651 per year

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