surveillant du service alimentaire

superviseur

food service supervisor

cuisinier

teneur de livres

Gyu-Kaku Japanese BBQ

If you are working in BACK OF THE HOUSE (Kitchen, dish washer), YOU SHOULD read this review before you apply.


I worked in the kitchen around 1 year, 3 to 4 shifts per day.

Co-workers are very friendly, do not hesitate to help you or teach you, if you are having difficulties. Even though everyone has different post and levelling system, everyone treats each other equally. BUT MAKE SURE that you are doing job as a part.

One of good thing about working  in this place is that people are very dynamic. In other words, everyone is open-minded, multi-cultural and welcoming enough to get know each other.

Managers work hard to keep your on the same pace as others, and give you motivation to work harder.

You get free drinks and employee discount during the shift and small discount out of the shift.

This restaurant is generous enough to do Christmas party every year, to motivate employees.


Unfortunately, this place is not perfect, I must say.

I got fired without any notice, and they ignored the request for changing position from kitchen to server.

Managers say that everyone works hard equally, but payments are not equal. As everyone knows, most of tips go to servers, and everyone is exposed in danger in a different matter, but THE WAGE IS DIFFERENT, meaning that you should expect to get paid around half of the server per bi-week.

As I said previously, if you do not reach their "expectation" be ready to get fired any time soon, regardless your performance. For example, I used to work 3 to 4 times per week (part time). Once I went back to full time student, I asked manager to reduce my shift, instead that they never gave my schedule.


In conclusion, good place for your first part time work, good place to meet new people, but bad place to make money, as BOH member.

P.S.: If you are working as dish washer, have a good luck. That is the hardest position you can get.

I worked at Gyukaku for a few years as a front-of-house staff. Overall, great co-workers and supportive environment. I’ve met one of the nicest people and learned a lot of important life skill sets throughout my experience. It’s not a bad job if you want quick money or just wanting to work as a temporary part-timer. 

That said, management system was pretty weak. Not only there’s biased favouritism, they unnecessarily micromanage and enforce unfair tipping system onto you. To go in-depth, you don’t get tips when you first start as a server because there are tests you need to pass first. Even after passing them, you get entered into their “tipping level system”, which rules by seniority. 

Tipping level is entirely based on how long you worked for and what managers think about you. Although they do consider your overall work performance, the levels can vary significantly depending on favouritism. There were a lot of employees who hated this system and all of us were victims under it. But managers never really did anything to improve on it. While I understand every place has their own rules, Gyukaku’s tipping system is what I despised the most throughout my time working there.

Furthermore, they strictly abide by the whole seniority system. It is extremely hard for newer employees to stay and stick through their rigid seniority system. Just because you are older or worked longer doesn't mean you are absolutely right. Often times, I've seen a newer employee's opinion being discarded compared to a senior's opinion. I often dealt with senior workers who tried to micromanage me for something so minor as well. 

Do take my review/experience as a grain of salt since everyone’s opinion can vary. Ill forever cherish the skill sets and friendships I developed at Gyukaku. I do hope my review will be helpful for some people out there.

Gyu-Kaku teaches you every step of service in the restaurant industry (server, host, kitchen, dishwasher, manager). They accept people with minimal experience and can form them into amazing workers.
There are various cleaning duties and you will work long, hard, taxing hours as a server, however, the tips and the distribution of tips reflect the amount of work and support you provide to the team. I also personally did not mind all the cleaning and it was a good way to "wind" down after a hard night. Do expect very busy nights and fast table turns. As a manager, the pay does not compensate for your workload enough in my opinion.
Management, albeit sometimes a little disorganized, truly cares for you as a person and the only reason I was able to mentally handle the workload so long was due to the amazing personnel on the management team. Major negative of working with Gyu-Kaku is that the company itself does not listen to its branches, makes awful business decisions, and we have to deal with the backlash from our regular customers.

A typical day at work requires a lot of mental work. I've learned everything about being a good, detailed, and attentive server from working here. The management is friendly, but their focus is on sales and running the restaurant smoothly. They don't see the workers like humans, but slaves and treat them as such unless they like you. Even then, you are nothing more than another worker. Workplace culture is more or less positive, but you can always feel some kind of negativity, whether it be from the stress of the servers, the kitchen staff, the dishwashers, or the managers, behind the scenes. The hardest part of the job is that the management and headquarters expect too much of the staff. We take about 1-2 hrs to clean the restaurant at the end of the night, having to send pictures of the end product to the headquarters every day, and dealing with unprepared rushes. The most enjoyable part would just be working with the staff.

Very busy and definitely more difficult than the average restaurant due to the style of service. Extra opening/closing tasks because of the table grills, and tips are shared 40% BOH, 60% FOH and are weighed based on how the managers record your work efforts for the day. However, the atmosphere is high energy, the staff become very close-knit, and the work culture is quite fun if you're able to surpass the long training and bond with coworkers. The food is really delicious as well, and the work ethic demonstrated to succeed here sets you up to breeze through any other restaurant job afterwards. The schedule is also very flexible, which makes it simple to take days off or go on vacations without needing to stress about finding people to cover shifts.

The job at Gyu-kaku is simple. I have to follow the serving routine they instructed during the training and use it when serving the customers. I learned much about serving, which allows me to serve large amount of people at the same time and still keep everyone happy with the service and their experience. They taught me through a way that was for me hard to take at the time. My co-workers were very accommodating and positive. We all became to be very good friends after only few shifts there. The hardest part of the job would be dealing with emotional costumers who don't respect my service. However, there are many loveable and interesting people to keep me positive and willing to learn more about them and my job.

Whether you will like this job or not will really depend on the job culture you are comfortable with. It's a very strict job in the beginning. You need to go through bussing or dishwashing for a few days, and if you are looking to become a server, the training is very hard. There are lots to remember and they take a few points very seriously: smiling, hard-working, and positive energy. If you don't show them the first few days of your training, the job will be difficult for you. Once you finish the training and get to know of the coworkers, the job becomes a little easier. But the tip system might take some time for you to be satisfied with the earnings.

This place is an absolute nightmare. The managers overwork their already understaffed employees and then charge their servers an absolutely absurd tip out of 8% . Your expected to Keep quiet and not ask questions regarding their policies otherwise your chastised. The managemement team is extremely unprofessionally and choose to aggressively raise their voices with staff and question why they aren’t finished their duties instead of offering assistance.

When I worked there, my coworkers were really friendly and kind and did good service to customers. However, that time the manager was very ignorant and did not have much common sense in the service sector and did not manage the staff well. And sometimes he asked employees to do personal things that were not relevant to the restaurant. Recently, I heard that manager is gone now when I visited there as a guest. working in there really fun also still has good memories but not the manager.

It's a great place to get started in the serving industry. Lots of workload though and sometimes understaffed during busy seasons. The work itself isn't bad what's bad is the management is bias as well if you get one bad review on their rating app for consumers regardless if you have many positive ones you will be cut shifts and or threaten of being fired. I'd advise stay for a little bit and find something else while you're still employed there hopefully

Top Job Titles	Average salary
Surveillant du service alimentaire 3 salaries reported	$18.50 per hour
Superviseur 2 salaries reported	$36.00 per hour
Food service supervisor 4 salaries reported	$20.25 per hour
Cuisinier 2 salaries reported	$36.15 per hour
Teneur de livres 2 salaries reported	$28.85 per hour

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