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Gyotaku Positions -- Descriptions of Responsibilities

Restaurant Management Positions


General  Manager
Responsibilities include reconciling daily receipts and deposits; hiring and scheduling employees; supervising training and recognition programs; forecasting sales; managing labor, food and supply costs; purchasing & inventory management; preparing annual budgets; some food production supervision and maintaining a profitable business.

Assistant General Manager
Responsibilities include reconciling shift receipts and deposits; recording inventory, completing purchase orders, scheduling employees; following training programs; managing dining room labor; ensuring excellent guest service.

Kitchen Manager
Responsibilities include ensuring company standards for quality control and customer service; reconciling daily reports; hiring and scheduling employees; supervising training and recognition programs; assist with sales forecasts; managing labor, food and supply costs and purchasing & inventory management.

Assistant Kitchen Manager
Responsibilities include assisting the Kitchen Manager with staffing needs; ensuring company standards for quality control and customer service; managing labor, food and supply costs; ensure proper training of staff; purchasing & inventory management.

Cook Supervisor
Responsibilities include training and assessing new employees; ensuring company standards for quality control and customer service; managing labor cost; and inventory management.

Cook
Responsibilities include the production of food, physical maintenance of his/her assigned station, and the coordination of those duties and products with the other kitchen stations, to meet the standards of quality set forth by the Company.

Sushi Supervisor
Responsibilities include training and assessing new employees; ensuring company standards for quality control and customer service; managing labor cost; and inventory management.

Sushi Maker
Responsibilities include the production of food, physical maintenance of his/her assigned station, and the coordination of those duties and products with the other kitchen stations, to meet the standards of quality set forth by the Company.

Prep Cook / Kitchen Helper
Responsibilities include the production of food, physical maintenance of his/her assigned station, and the coordination of those duties and products with the other kitchen stations, to meet the standards of quality set forth by the Company.

Dishwasher
Responsibilities include maintaining all service ware, cooking utensils, and kitchen equipment to company sanitation standards. Maintains dishwashing area, food production areas, and waste disposal area to company standards.

Server
Responsibilities include serving guests quickly, efficiently and with complete knowledge of food and beverage menus. Offers superior customer service and maintains station in a clean and orderly manner throughout shift. Must also be able to handle the high-pressure environment of a restaurant.

Busser
Responsibilities include setting and resetting dining room tables. Assists with clearing tables, refilling water, hot tea, and restocking clean plates, silverware, and glassware. Must have good communication skills if guests have questions while they are out on the floor. This worker must have a commitment to high-quality customer service.

Senior Cashier
Responsibilities include overseeing the cashier department training and assessments. Ensures company standards for quality control and customer service. Accurately processes all monetary transactions with customers and accounts for all sales and receipts at the end of the shift.

Cashier / Host(ess)
Responsibilities include Greeting guests and coordinating seating with servers and bussers. Handles telephone calls and take-out orders according to standard operating procedures. Accurately processes all monetary transactions with customers and accounts for all sales and receipts at the end of the shift.