line cook

host/hostess

restaurant manager

cook

administrative assistant

Zuma

This has been my least favorite job over the years. While the money was good, the work environment is hostile (under the claim of being elite/competitive). There isn't anything particularly difficult about this job, but the work environment is extremely clique-ish and you're more likely to be given an appropriate assessment of your work ethic if you are friends with certain members of the team. Additionally, when hired for this job I was required to work a minimum training period. My "training" fell during the holidays, and I received no training in terms of food knowledge or running and was just required to bus tables until I voiced my concern after over two weeks working on the training wage (minimum) which included New Years Eve, when the work load was so exceedingly heavy that the dishwashers left out of frustration before close, which I helped with, and the business was one of the most money-heavy days that all the serving staff benefitted from. On top of this, veteran members of the team (or servers) will miss things and then blame newer members of staff (server support), or claim that you're not doing well enough because of the physical impossibility of bussing an entire section of tables in between all courses, refilling all water pitchers, refill water glasses, restocking supplies, bussing and resetting tables, and making sure to run food if you're passing the chefs and no one is there. If you miss a single one of these things once, your server will treat you like you're lazy, dumb, or "just can't keep up because it's a hard job". I have never in any job been accused of  bad or lazy worker. All that matters is if you're a part of the main clique in the work place. If you don't have a specific criteria of personality, your daily work experience will be miserable. I would have considered staying just for the money, but I also realized how unfulfilling it is to be waiting on wealthy people who throw away hundreds of dollars of worth of food with a team that feels like they are somehow more important than the next person because of this. On days I was happy, I would leave feeling more depressed.

My only positive note about this location would be the culinary crew. All the chefs and the dishwashers contributed to a more positive and supportive feeling in the work place.

This is a top-tier restaurant group, with high service standards and a very busy pace. While I might quibble with a few of their practices-- it is clear that they are in place to promote high standards and a tight financial ship.  I think opportunities for advancement as a somm might be limited, as there are over a dozen restaurants and only one head sommelier and one beverage director. Correspondingly, expressing my wishes for the wine list is difficult when constrained to selling someone else's selections. That being said, most of us somms move up in our world by moving to other restaurants, and on balance, Zuma is a great place to have on one's CV, so I have no complaints about these conditions at this time.

Zumarestarant is a very well safe and responsibility restaurant.they pride restaurant wit respect for customers and employees.the food is very good we are provided wit free family dinners before work.i dont see no bad in the restaurant because i believe as a employee iam there to help to improve the restaurant wit the best of my ability to treat it like its my own restaurant.zuma restaurant has the best Human resources employees.H.R has been very helpful and reliable.Zuma restaurant has the best chef's that provides good Japanese food.All around Zuma employees dedicated to making Zuma usa restaurant the best ever.

During my extent at the Zuma Las Vegas Cosmopolitan location. It started off well but over the months it gradually began to fizzle out. Employees began leaving do to specific problems with management. It got so bad that we were understaffed nearly every other day or employees wouldn't no longer show up. I myself was called a greasy a** n***er by a sous chef and he placed his hands on me an the Head Chef absolutely did nothing about it. It started out with pessimistic acts about sauce measurements and personal preferences untill it escalated to that. I was asked to resign despite me not retaliating. 

Was so excited to join this team when I got hired. Very strict and formatted training program but a lot of respect for it as it holds everyone accountable for knowledge and steps of service. But shifts were long (8 hours is long for this industry as a support) and doing the absolute most for $200-ish for 8 hours of prep, running food, bussing, polishing, etc. It’s honestly the most miserable and physically demanding industry job I’ve had. Not to mention, the condescending managers and chefs. No one has each other’s back there. I constantly heard superiors talking smack about other team members. If you have thick skin and can mute the insane criticism, go for it. 

•	Managed operations of high volume restaurant (over $26M) per year. 
•	 Supervised dining room, terrace and privet room.
•	 Worked directly with executive chef and three kitchens.
•	Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, documents end-of-month, daily and weekly transactions.
•	Managed computer system, cash-outs, safe reconciliations, deposits.
Demonstrated skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer

my days at zuma is busy , we always have 200 cover lunch and 500 at night , I really enjoy every step I am doing  at zuma, I am  by myself at the station, preparing dressing, management  the station in healthy condition , I learned a lot, using my skill knife, fast, and how to get everything done is less time, be professional , working as team, communication ,. the most enjoyable part about zuma is about plating and doing the plates and hear from the chef good jobs, pretty salad, pretty tartar, for my that means that I  am doing the right. but i know I am ready for another step important in my careers

I LOVED working for this company, the food, the guests, my coworker, my managers. Its like being a part of a family. At times its stressful because it is definitely a high volume, fast paced environment which often makes for a bit of chaos but employee and management know how to handle it with excellence and style. The hardest part of the job is definitely the amount of hours sometimes you are very physically tired but the friends you get to make in addition to the more than adequate compensation greatly make up for it.

I thought i knew about working in a restaurant. Zuma is a school their is a saying the employees say often and i dint understand it until i left because of covid “If you work here youll be able to work anywhere afte” and its true. Zuma standards are famous its a guideline to everything from how fold the toilet paper in the bathroom to how to properly act in one of the many free wine,sake, and spirit classes.. if your not passionate about this industry or simply dont care to be in it long. Dont apply youll be miserable every day! I love it and the money was insane! 

There are so many wonderful things about working for Zuma NYC. I have three (3 favorites)

1. Flexibe hrs (shift) if you want to go back to school and finish your Bachelor's or Master's degree Zuma will accomodate and work around your school schedule.

2. If yould woukd like to make some extra ca$h, certainly you can ask if you can do double shifts (upon Manager's approval).

3. From Management to co workers, we all help each other. 
Exceptional.

Top Job Titles	Average Salary
Line cook 23 salaries reported	$21.67 per hour
Host/hostess 17 salaries reported	$21.82 per hour
Restaurant manager 5 salaries reported	$76,000 per year
Cook 11 salaries reported	$22.32 per hour
Administrative assistant 25 salaries reported	$29.50 per hour

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