cook

cashier

kitchen team member

front of house team member

server/cashier

Sarku-Japan

When I was working at the particular store, there were a lot of managerial problems and there were a lot of my friends that ended up leaving the store. I did pretty much everything, I was the main sushi guy, the grill, front, back, the only thing I didn't know how to do was manage money. There was a time when my manager left and two of the girls in the front quit, there were only four people working the store. Two were in the front register, I was making sushi and chicken the whole day (including lunch and dinner time) for two weeks before we found replacements. It took me a lot of discipline to stay in the job and keep working under those ridiculous times. I didn't get compensated in cash, but it taught me lessons I couldn't have bought with money. I doubt this kind of things will happen to anyone else working here, but I definitely think that it's a great place to start (Mopping, bathroom cleaning, customer complaint, cleaning grease, filters, drains).

A typical day at work started with checking the walk-in in order to know what and how much to prepare for the day. My shift was no less than eleven hours long. When on prep I also covered the line and grill two times a day so they can take lunch. The owner served as the manager due to insecurity on her behalf. Promotions were available but not given to anyone for some reason. All my co-workers were easy to work with except for one bad apple who never received disciplinary action. The hardest part of my job was setting standards because they were not enforced by the owner. I enjoyed my job because it was challenging and I was learning, mostly by observation, how to make sushi.

I worked here for about roughly 9 months.  I would work for about 7 hours a day behind a hot grill cooking chicken.  During the winter season, it wouldn't be so bad because the grill is keeping you warm.  During the summer time, it was a killer.  I really didn't learn anything because I already had experience with cooking chicken.  Management was horrible because they would mess up with pay checks.  Not report all the hours people worked.  Some of the coworkers were hard workers and some were very lazy.  The hardest part of the job was making sure the customer order was correct.  The most enjoyable part of the job was making the customer wait enjoyable and fun till they received there food.

	Manage a 2 million dollars store in the food court – Fast pace and high customer flow
	Make sales by tactics of luring clientele and appeasing customers.  Inventory management: Assuring stock inventory, quality control, and order fulfillment.
	Customer Service:  Guaranteeing customer contentment, effective problem solving, and rendering satisfactory services.  Good communication skills - person to person, phone, letter, and email.
	Hiring effective and productive employee and overlooking a team of 10. 
	Overlooking Cash Drawer Procedure and accuracy

I was the open to close guy. 6 out of 7 days of work. I learned a lot about management & gained new skill in my culinary repertoire. My team was built with my friends we changed the whole store. Hardest thing about my job was that i was to mature for the crowd I worked with exception of a few. I love the management team they allowed me to go from dishwasher to training guys in 2 stores within a couple of months. My potential was seen and showcased on numerous occasions by both my Manager/Assistant Manager & the CEO of the company.The new management team is not as good as the original but the guys that really run the store are the cooks, cashiers and dishwasher.

Terrible place to work. No phone at the work place only my managers number. Lazy manager but they won’t fire him because he’s the only good one in the area. No easy way to contact HR or anybody else except our customer care. You have to speak to someone high up directly if you want something addressed and even then it’s hard to get them to listen. No real computer or office. Super cheap work place too. Constantly raising up prices and taking out ingredients to save money obviously so the owners can make more money while we have to deal with the aftermath.

Weekdays are usually slow and weekends are always busy. No weekends off unless you request. Fast paced job. Cooking is the main thing to do there. You cook on a large grill (teppanyaki style) but more of a fast food way. Free meals. Management wasn't so good, the manager was lazy and slack off a lot. Also, breaking frozen chicken in the morning is an everyday task. The pay was decent, you get raised 50 cents every year but they should pay cookers more than cashiers. Other than that, it was a stable job and a good experience.

What is the best part of working at the company?
Serving customers and providing excellent customer service. 

What is the most stressful part about working at the company?
The times when its slow and there is a decrease in sales.

What is the work environment and culture like at the company?
fast paced, friendly, diverse and enjoyable.

What is a typical day like for you at the company?
taking orders day to day and working together as a team in a fast paced environment.

Typical day at Sarku consisted of making sure all inventory was placed in the right place, keep the cashier area clean, greed customers in a friendly manner, give out samples enthusiastically, help clean out at the end of day and close register. 
It was a fun environment to work in, most of the time. Weekends were usually the busiest times. We would get a 30 min lunch during which during food would be provided free if asked for. 
Salary was not high enough though, but even then it was one of the highest salaries for a crew member in this mall location.

I was hired to be a manager in training. I feel that the process was never very clear or hands-on in terms of how to go about my training, and there was a lack of direction from those higher up than me. 
Even when I made it to the management level there still wasn't a lot of leadership to direct the company and store managers as a whole. 
However, the co-workers I had were some of the best and it really made the work worth it. 
Some of the company policies were a bit lacking as well.


Top Job Titles	Average Salary
Cook 28 salaries reported	$15.89 per hour
Cashier 27 salaries reported	$16.56 per hour
Kitchen team member 1 salary reported	$14.25 per hour
Front of house team member 2 salaries reported	$12.75 per hour
Server/cashier 6 salaries reported	$16.39 per hour

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