line cook

sommelier

chef

revenue manager

general manager

Mina-Group

I've worked at The Street from when it opened, and quit a while later. One of the things I was surprised at was a lack of a break room when I started working there, so keep that in mind if you ever go to work there. You basically would have to use the mall as your break room if you choose to work here. Hearing yelling and screaming at each other during the day is more or less something to expect. Especially when something goes wrong. Patience is hard to find with all the yelling and screaming mixed in. Depending on how close you are with management, they may or may not consider your concerns. You are given a discount, although the circumstances change from time to time depending on the needs of the business. One thing I've noticed is that although it's a Hawaii location, they don't have any Fruit Punch, although there is unsweetened tea. Hmmmm. You also may wear different hats during the day. I've noticed several co-workers who were cashiers that also bussed depending on the needs of the floor. Schedules are hard to get down, although you will start seeing less and less of them if you start calling out more and more. So if you want more hours, keep your attendance up. The hardest part is dealing with everyone throughout the day, although bussers seem to have a sort of buffer when it comes to that since they don't work in the stalls. While this is no surprise, I've also seen dishwashers also do food prep as well.  Again. Go here if you're in need of a job, or want some exposure to the restaurant industry. There are worse things you could be doing. Oh, and tips are questionable as well.

In the beginning, you’re welcomed with opened arms and treated like you’re the most important person in the room.... for about two days. Then, it gets ugly. Day to day operations are unorganized, management doesn’t communicate with each other or the rest of the staff so no one is ever on the same page about anything. Poor scheduling and poor pay and poor attitudes from the highest level of management to the lowest. Lots of pettiness and cutthroatedness to get ahead and management is very clique-ish. If you complain about anything, they will all put a target on your back. i’ve worked in many restaurants and in the nicest way possible i’d compare this one to a circus. The team I came in with was wonderful, and were all smart enough to jump ship early. Great concept, very poor execution. They offer above minimum wage but give you as little hours as possible. Tip arrangement is questionable and possibly inaccurate. Get better managers that aren’t coked and pilled out and can actually focus on and deliver what the Mina group presents itself to be. Every negative review i’ve read is spot on. what a shame.

I have worked at both small and exceptionally large companies. I have found that culture and the people you work with are the most critical factors to job enjoyment. MINA Group employs people that are interested in the continuous honing of their craft; they are some of the hardest working and most talented in the industry. I find surrounding myself with such passion and talent provides a continuous buzz and excitement. This organization embraces thinking outside of the box; they push innovation. Everyone from the founder to restaurant leadership is approachable and grounded. I highly recommend working for MINA Group if you're looking for a place to not only have job satisfaction but to actually enjoy it.  

I took my position at Mina Group hoping to gain some experience and learn from experienced professionals.  I left learning how NOT to do things.  My advice is not to take a job there unless you are desperate for work.  There are plenty of other companies out there who will treat you better and pay you more.  

The environment is toxic and employees are given very little appreciation or recognition for their hard work.  Communication is terrible and management looks to point fingers without taking any accountability. Training is terrible and the technology is antiquated.  Most employees working there are unhappy and turnover is very high.

I remember a day I was actually eating with a chopstick and after I putted the sticks in the food and one of the manager told me that is a bad luck. I learn from that time. Mina has a multi culture were everyone felt home, and I learn from different cultures. the most enjoying part of the business was when we got busy during happy hours.and that was the hardest time because sometime you will be short of staff and you have to send others on their breaks special at the bar. But we used to managed the the situation base on the organization placed by the general manager. I leant the strategies from my previous managers. incentive were organized to boost up the and motivate the staff.

A great company to work for if you have the drive for it. Expectations are extremely high in regards to quality of work and how they present themselves. 
If you don't have drive to grow in your career and you aren't passionate about the hospitality industry it is unlikely you will cut it here. 
Compensation could be better based on their reputation in the industry but if you apply yourself there is tons of room for advancement.
This is a chef driven company. The restaurants and product put out is of the highest quality and that is something to be proud of. They want people who can perform at the highest level so people who are looking to just punch a clock do not do well here.

Very clique-y. If you're in the inner circle, you can do no wrong. If you're not, it's almost comic how much more they ask from you. Schedules, sections, side-work - workload and accountability vary wildly, depending on your history with the managers and captains.

Management is passive and inept. They seem, at best uninterested in, at worst stressed out and overwhelmed by, actual management of staff and service. It's impossible to picture any of them succeeding in a non-Mina environment.

There's a lot of repeating quotes about positive attitude and about holding oneself accountable, but lack the skills and inclination to put those ideas into practice. In real life, the focus of leadership here is always blame-shifting.

I worked for Mina Group a little over 1 year. At first I was excited about my new management position but quickly realized what a disappointing experience it would be. Employees and assistant managers have negative attitudes and very low morale (probably from being neglected and dealing with a high turnover of management). Corporate management is unprofessional and show little respect or appreciation towards their staff. Also very long hours, many weeks I worked 6 days sometimes 7 days! They had no regard for my personal life as it was simply expected to be available all the time.

When I first accepted my job at the Mina group I was excited. But as time went on, unless you are in the inner circle/click, you will be an outcast with no support and even less appreciation. Brutal, lies, and deplorable hypocrites plague the workforce. The inner circle gets away with almost anything while everyone else is destroyed by even the smallest thing. Even when the upper management and corporate mgn is proven wrong they will still set out to crucify you. A horrible experience.

I have been with company for almost 2 years, and I have nothing but great things to say about my experience as an employee. 

Mina group cares about the employee and allows them to grow and thrive. The culture of the company is inclusive and encouraging, and the people I work with are talented and supportive. 
Lots of opportunities to provide input and make impact that you can see. It is a great company with wonderful benefits and opportunities to grow. 
There is an amazing work-life balance with flexible schedule and competitive pay with yearly raises as well. 


Top Job Titles	Average Salary
Line cook 2 salaries reported	$21.75 per hour
Sommelier 5 salaries reported	$12.75 per hour
Chef 3 salaries reported	$100,833 per year
Revenue manager 2 salaries reported	$97,500 per year
General manager 2 salaries reported	$115,000 per year

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