restaurant manager

server

chef

busser

kitchen helper

Tanaka of Tokyo

Before and after operations, every work week has assigned tasks/reports are set times that are required to complete and share with the management team across all 3 units with the executive team to help organize , plan, summarize, etc. many things just to name a few like game-planning to promote EE retention, meet staffing pars, report on staff performance, collaborate on what strategy works best to get desired results. This local business excels in having a very close-knit executive team that is available to consult basically 24/7 whenever you need assistance or guidance. Relying on other managers and the executive team propelled me to where I am today from their vast amounts of experience and wisdom. This workplace loves hearing suggestions during our weekly meetings to collaborate on how to run our units and teams better each week to deliver the best service and separate ourselves from our steak house or teppanyaki restaurants. The hardest part about this job is the common trials and tribulations from working in the restaurant industry during service, but coming out of it stronger definitely fulfills my workplace satisfaction and career goals. Management and staff are required to work all holidays which is a "con" for most people, but with my first jobs as a server I loved receiving so many cash tips. It just makes sense for me to go home and visit family during the off/slow seasons and work holidays when I can make more hours and tips. So as a manager, its rewarding for me to help guide and prepare staff during these busier/stressful times because I would have loved to have our type of reliable, hands-on managment team to fall back on if I was a server again. Lastly, there are of course shifts in which you need to confront unreasonable problem guests that make false claims, want to be cheap, or just plainly not classy, but when you handle and diffuse these situations I learned very quickly to not let them bother me and our teams as they don't define our other operation successes. 

I have been working at Tanaka of Tokyo for over a year now as a server and the growth I've experienced as a person over this time reflects nothing less than the skills I've attained at the job. I've learned not only how to execute professionalism while working under busy conditions in a smooth fashion, but also how to uplift those around me in order to succeed as a team. Management works closely with the staff throughout shifts with the staff's best interest and success in mind, frequently checking in and assisting anyone who is in need. It is evident through the actions of the staff and management that the workplace culture is a perfect combination of professional, progressive, and supportive. The most enjoyable part of the job I have experienced are the people I work with. It is not common to be able to find a workplace where all coworkers share the same work ethic and drive of constantly going out of their way to help those around them while keeping a positive attitude. I've felt a transition of feeling as though I have 'friendly coworkers' to describing it as a family-oriented environment. With the being said, it is difficult to define what the hardest part of the job is, but I will say that the level of challenge you face within your shifts will be the product of how diligent you are willing to be about your work. Also, you're able to request the days of the week you would like to work which makes it very flexible, and the scheduling managers are very accommodating. Overall, anyone who shares the same passionate and driven mindset I've described our staff to hold will enjoy their time working at such a reputable workplace like this one.

Tanaka of Tokyo is a great place to start if you are looking to enter the restaurant industry with many opportunities to acquire skills required in the industry. Tanaka's also is a great place to be exposed to the Japanese work culture; and though it may be difficult at first, you also do learn more about the Japanese language as well so it's a good start to learn Japanese. My fellow employees are very helpful coworkers and the management staff are very understanding of their employees so I feel very comfortable working in this environment.

The restaurant primarily operates at dinner time so the work hours doesn't get that long and personally I think it is one of the more simpler serving job out there. As a student I find it really helpful that the hours are short enough for me to find time to do my school work while making a decent amount of money through my tips. The job itself is really simple once you get used to it so I'm not as that tired after a night's work. The management staff are very understanding of my situation and has helped adjust my work schedule whenever I needed to work less to focus on my school work.

Because it being a teppanyaki restaurant, there really isn't any employee meals offered at the restaurant since the food are mostly cooked on the grills so that's a little different from some other restaurants. The Ala Moana location has a lot of free parking but the Waikiki locations may need paid parking to make it easier to drive to work though you can always try to find street parking too.

The workplace culture is very corporate. Management, outside of managers/assistant managers who have moved up from server or hosting, are not well trained and are not able to properly train other departments therefore are unable to be helpful on the floor. Often management is overbearing-- it is not uncommon to be written up for small infractions such as using single use plastic cups or having outside food. 

Working at Tanaka, the hardest part of the job is dealing with management and the very rigid corporate culture there. The best part of the job is other staff such as servers, chefs, bussers, and hosts.

As a server you make 40% of the tip due to the uniqueness of the restaurant. On top of this the only pay raise given to servers, from $12.75/hour, is a 50 cent raise if you move up to lead server (the pay raise is only applied during hours you are training other servers not during a regular shift). As an entry level server job the tip is not bad but as a long term option there are better things out there. 

There are also no benefits, no fountain drinks on shift, no employee meals, no breaks (for servers or hosts), no overtime for holidays . 

If you are looking to apply for Tanaka of Tokyo it would be in your best interest to consider all of your options. It is a good entry level job into the restaurant industry but may not be a long term option because of the lack of benefits and the overbearing work environment. 

As a bartender, your workflow can change at any given time. Sometimes it can be easy going, but at other times you can get very busy because you are responsible for both the bar, as well as the customers in the dining area. With that being said, this job taught me how to prioritize work and deal with customers in the most optimal way. It gave me the opportunity to improve my customer service skills. 

Any good employer starts with good management. Tanaka of Tokyo's management team is very supportive of their employees. They handle difficult situations in a professional manner. The employees also appreciate that management steps in and helps with all aspects of the business during busy times. 

Tanaka of Tokyo has a very positive workplace culture. It feels good going to work knowing that you'll have the support from management and other staff members. We work together as a family for a common goal and that is to provide an enjoyable atmosphere for our customers. 

The hardest part of the job is when the restaurant gets really busy. You have to be able to prioritize orders while maintaining good customer service. You have to be very attentive to your customers at the bar, as well as complete the servers' orders and wash glasses as needed. 

The most enjoyable part of my day is interacting with my customers, especially when they have funny stories or jokes to tell. 

I would say this job requires you to always have a personable attitude to make every guest feel welcomed. Multitasking while keeping a friendly attitude in a fast paced environment feels rewarding. This was my first time working in the restaurant industry, and I truly believe that I have strengthened my communication, confidence, teamwork, and organization skills. 

For workplace culture, overall it’s a friendly working environment. However, I did feel I was walking on egg shells at times because I never knew when I was going to get written up. The procedures are very strict if one thing is wrong, you will have to write an entire apology. While I do think this is a little over the top, I do understand how it’s a teaching point so we know never to make that mistake again because it can affect much more than just ourselves. 

Overall, I thought management was pretty good, however because there are always multiple managers per shift and they all have different management styles this can cause miscommunication. This miscommunication usually affects what and how employees carry out tasks, and sometimes employees can get in trouble for this miscommunication. 

A typical day at work for me would be coming in at 12PM and getting all the prep ready for service. And when service begins, I oversee the chefs and prep the food trays for them to cook.

When I started this job I had no restaurant experience and I was a home cook. This job taught me a great amount of knife skills that I don't think I would have learned any where else. I also learned how to clean meats and to portion as well. I was taught a lot of things that could possibly help me with future chef jobs as well as advancing at Tanaka of Tokyo.

For management they always got your back, they will always have your back when a guest is being unruly or is completely in the wrong and will guide you on how to do things. They don't hold your hand, they more show you how it's done and watch as you learn how to do things your own way.

The hardest part of my job would be the actual cooking part. We are different in which we cook in front of guests and do tricks. Sometimes you're going to have tables in which they don't seem to be enjoying what you're doing but you still go on with the show.   The most enjoyable part of my job has got to be the people that I work with. They are all amazing in their own way and all work hard. We treat each other like family and still work very hard to make sure our guests get the best. You will make forever friends at Tanaka of Tokyo.

Most days are okay and are often pretty easy. It can get difficult during busy season but that is usually because the restaurant is understaffed most of the time. 
This is because they would much rather protect their bottom line than retain workers. The management here is really a mixed bag. There will be managers that are actual humans and then there are the others who only care about how the company is doing. The management seems like they care for you at first but will soon after throw you under the bus if needed. 
The culture there is pretty fun. The staff other than management can be the best part of the job. Everyone really enjoys working with each other more than the job itself.
The hardest part about this job is dealing with management and how they handle mistakes. They do not take even the smallest mistakes lightly. You will often be written up for small things that don't really matter. 
The most enjoyable part of the job is your co-workers. In most jobs, they often make or break how you feel about work. This job is exactly that. They are the only reason most stick around. 

If you are someone who likes to make money and friends at the same time, this job is for you! With everyone working towards a shared common goal of working hard and efficiently as a team, it makes for a great support system that eventually feels like family. I have nothing but positive experiences with everyone that I work with, and even the customers are much more often friendly than not, as there are regulars who have been dining in for 30+ years and absolutely love this restaurant and staff. Scheduling is flexible and management is always willing to work with your schedule, which in my experience has been really helpful since I am a full time college student. Learning the tenants of Japanese culture has been enjoyable and I truly believe this job specifically has improved my social skills significantly, as we work with guests from all around the world. This job has refined my skills in the areas of patience, communication, work ethic, and time management all while having fun at the same time. I have been working here for a year, and I plan on staying for as long as I can. 

I initially applied at Tanaka of Tokyo almost 8 years ago as a Busser and was able to train as a server shortly afterwards.  Though I had experience before working in the restaurant industry, Tanaka of Tokyo really helped me fine-tune my skills with regards to customer service, and the work culture has taught me valuable lessons that I can apply not only to work, but throughout life in general.  Management is always there to assist where needed - everyone's goal is the pursuit of 100% guest satisfaction.

Scheduling is flexible and there is always the opportunity to move up to try different positions - as long as you are willing to put in the work, there is endless room for advancement both professionally and personally.

The most enjoyable part of the job is definitely all of your co-workers - I have made many life-long friends from working here and everyone feels like family, and I am lucky to have a bosses that really care about me.

Joining the management team broadened my horizons even further - I learned a lot about what goes on behind the scenes of running a restaurant and how to interact with guests, staff, and companies on the daily.  The Executive team is always available to lend their assistance and expertise.

Top Job Titles	Average Salary
Restaurant manager 3 salaries reported	$67,500 per year
Server 1 salary reported	$35.50 per hour
Chef 2 salaries reported	$34.00 per hour
Busser 2 salaries reported	$25.50 per hour
Kitchen helper 2 salaries reported	$19.00 per hour

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