Embark on Your Hawaii Culinary Career with Our Dynamic Team

▪︎ Manage and enhance the Square POS system
▪︎ Develop operating goals and objectives
▪︎ Set and monitor budgets; analyze budget variances and take corrective actions
▪︎ Establish and implement financial controls
▪︎ Organize and supervise marketing and promotional activities
▪︎ Prepare and analyze management reports
▪︎ Maintain business results records
▪︎ Analyze food and beverage costs and assign menu prices
▪︎ Calculate daily restaurant receipts and reconcile with sales
▪︎ Ensure cash management procedures are completed accurately
▪︎ Identify and estimate food and beverage supply requirements and place orders with suppliers; manage inventory for food and non-food items
▪︎ Negotiate purchase prices and develop preferred suppliers
▪︎ Develop and implement standard operating procedures
▪︎ Co-ordinate restaurant operations during each shift
▪︎ Maintain records of health and safety practices
▪︎ Determine staffing requirements, recruit and maintain staffing level as needed, train and coach staff
▪︎ Manage staff performance in accordance with established standards and procedures; ensure staff know and adhere to established codes of practice
▪︎ Develop and monitor staff work schedules on an ongoing basis
▪︎ Maintain employee records per established standards and procedures
▪︎ Monitor adherence to health, safety and hygiene standards in kitchen and restaurant
▪︎ Plan and coordinate menus
▪︎ Oversee preparation of food and beverage items; ensure adherence to set recipes
▪︎ Ensure quality of food and beverage presentation
▪︎ Monitor size of food portions and preparation quantities to minimize waste
▪︎ Interact with customers to establish positive customer relations and to ensure all inquiries and complaints are handled promptly
▪︎ Determine and execute operating improvements
▪︎ Schedule food and beverage deliveries; check quality of deliveries and documentation
▪︎ Ensure correct storage of supplies
▪︎ Arrange for maintenance and repairs of equipment and services
▪︎ Identify and evaluate competitors
▪︎ Remain current with trends in the restaurant industry
▪︎ Perform other duties as assigned

▪︎ Quality Decision-Making – make decisions based on facts, desired outcome and potential impact.
▪︎ Judgment – willingness to question, explore, form an opinion as to the merits of an issue or situation and then decide on the most effective course of action.
▪︎ Problem Analysis and Problem-Solving – use critical thinking in identifying the actual problem, root causes and context, before developing and implementing a solution.
▪︎ Planning and Organizing – approach accomplishing work goals and objective by developing strategy and defining desired end results.
▪︎ Resource Management – exhibit the ability to define resource need, source and link them and optimize the use of required/needed resources.
▪︎ Communication – exhibit effective verbal and written communication in multiples venues and/or settings. Well versed in multiple forms of manual and electronic communications.
▪︎ Customer Service Focus – view internal and external customer as optimally important, seeks to identify customer desires and needs; implements programs and processes to address those desires and needs.
▪︎ Quality Orientation – constantly strive for quality versus quantity in every aspect of endeavor. Is able to find the right balance between the two.
▪︎ Teamwork – view self as part of a team, fosters teamwork with and among others and is willing to take on major and minor roles as part of a team to add to team’s success.
▪︎ Adaptability – can change strategy, work processes and procedures, product line, and job specific focus based on business need.
▪︎ Flexibility – can easily move back and forth between different job demands, is able to wear “multiple hat” within a defined space or time frame, for long or short periods of time.
▪︎ High Energy Level – exhibit the ability to perform at optimal level for extended period of time, able to exhibit behavior that represents mental, emotional and physical engagement.
▪︎ Stress Tolerance – ability to remain focus and composed when addressing multiple competing priorities, able to go above and beyond for extended periods of time during high demand periods.

▪︎ Customer service
▪︎ Taking in-person orders
▪︎ Taking phone orders
▪︎ Cleaning
▪︎ Restocking
▪︎ Preparing basic drinks

▪︎ Compensation is based on experience and availability
▪︎ Tips included after training period
▪︎ Minimum 20-hour working week requirement
▪︎ Sales experience is a plus
▪︎ This is a long term position
▪︎ This position includes opportunities for promotion

* Must be 21 or older to apply

▪︎ Manage kitchen staff and coordinate food orders.
▪︎ Supervise food prep and cooking.
▪︎ Check food plating and temperature.
▪︎ Establish portion sizes.
▪︎ Schedule kitchen staff shifts.
▪︎ Price menu items in collaboration with the Restaurant Manager.
▪︎ Order food supplies and kitchen equipment, as needed.

▪︎ Overseeing all kitchen operations
▪︎ Supervise, direct, train and assist kitchen team members
▪︎ Taking stock of ingredients and equipment, and placing orders to replenish stock
▪︎ Enforcing safety and sanitation standards in the kitchen
▪︎ Assembly and preparation of ingredients for cooking
▪︎ Experience in a fast-paced kitchen and a love of Mexican food
▪︎ Provide consistent quality to the food and work practices
▪︎ Professional and organized with good communication
▪︎ Capability of maintaining a clean, tidy and organized work station
▪︎ Ability to respond under pressure and adjust to demand
▪︎ Outstanding multitasking capability and willingness to work in a highly demanding position
▪︎ Good communication skills and great ability to work as part of a team
▪︎ Bright, outgoing personality and exceptional customer service and management skills.