Where Passion Meets Hospitality
At Zigu in Waikiki, we don't just serve food; we live by a culture that celebrates our craft and our community.
Here at ZIGU, we believe the key to running a successful restaurant is to serve fresh local ingredients. We cook in a Japanese style using only ingredients found here in Hawaii.
Hale 'Aina Awards: 4-Year Consecutive Award Winner for Best Overall Japanese.
Our Core Values
Passion & Humility: We bring fire and energy to everything we do. We are lifelong learners who strive to improve ourselves through teamwork and Kokua. We love our craft, our food, and the islands we call home.
One Team: We celebrate diversity. We believe that our different backgrounds and perspectives are what make our team and our services stronger.
Wholehearted Hospitality: We create lasting memories by blending the spirit of Aloha with the Japanese tradition of Omotenashi. We don't just serve guests; we anticipate their needs and ensure every person feels truly welcome.
Commitment to Hawaii: Sustainability isn't a buzzword for us—it’s a responsibility. Through "Local First" sourcing and eco-conscious operations, we strive to protect the future of Hawaii while supporting our local farmers.
POSITION SUMMARY
The Assistant Manager (AM) is a key leadership partner focused on execution and implementation under the direction of the General Manager (GM). This role is primarily focused on operational floor presence, ensuring that service standards are met through direct supervision of staff and active participation in guest service. The AM follows established company protocols to maintain operational discipline, team performance, and guest satisfaction in accordance with Zetton, Inc. values – Passion, One Team, Hospitality, and Sustainability.
ESSENTIAL DUTIES
Shift Supervision & Team Support
- Supervise daily shift operations, ensuring both front- and back-of-house teams follow established opening, mid-shift, and closing checklists.
- Assist the GM in screening and interviewing candidates; facilitate the onboarding and practical training of new hires.
- Monitor staff performance during shifts, providing immediate coaching and retraining to ensure service standards are met.
- Draft staff schedules for GM approval and track daily labor hours to ensure compliance with break laws and overtime limits.
Quality Control and Compliance
- Conduct routine walkthroughs to ensure food safety, cleanliness, and brand standards are maintained during the shift.
- Resolve immediate guest concerns and staff issues on the floor, escalating complex matters to the GM.
- Perform daily safety and sanitation audits to ensure strict compliance with health and fire regulations.
- Monitor alcohol service to ensure all staff adhere to local and state liquor laws and verify certifications are up to date.
Operational Administration & Inventory
- Process daily financial transactions, including reconciling cash drawers, preparing bank deposits, and entering data into the payroll/accounting system.
- Perform physical inventory counts of food and beverage stock; draft purchase orders based on established par levels for GM review.
- Receive and verify deliveries, checking for product quality and accuracy against invoices.
- Identify and report equipment maintenance needs or supply waste to the GM to assist in cost control.
EDUCATION, SKILLS, AND QUALIFICATIONS
- Education: High School Diploma (or GED/equivalent) required. An Associate’s Degree (or other 2-year degree) is preferred.
- Experience: Minimum 3 years of relevant experience in a high-volume restaurant setting.
- Availability: Must be able to work a flexible schedule, including nights, weekends, and holidays, as required by operational needs.
BEHAVIORAL CHARACTERISTICS
- Active Supervision: Remain present on the floor to guide team members.
- Coordination: Adjust tasks in real-time based on guest volume.
- Communication: Clearly deliver shift goals and feedback to the team.
- Dependability: Ensure all operational checklists and safety protocols are completed without fail.
PHYSICAL DEMANDS
- Activity: Regularly required to stand and walk for extended periods (up to 8–10 hours).
- Lifting: Must be able to move up to 25 pounds regularly and 50 pounds occasionally.
- Manual Dexterity: Frequently required to use hands to handle equipment, POS systems, and glassware.
WORK ENVIRONMENT
- Exposure to high-temperature kitchen environments and walk-in freezers.
- Moderate to high noise levels typical of a busy restaurant environment.
- Occasional exposure to cleaning chemicals and airborne particles.
Website: https://www.zigu.us/
Job Type: Full-time
Pay: $25.00 - $27.00 per hour
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Vision insurance
Work Location: In person
