restaurant manager

sushi chef

kitchen assistant

grill cook

cleaner

Ocean Basket

They treated waiters unreasonable because the younger waiters, we were about 5, had to do everything like cleaning and filling up the sugar, salt, etc. 
All the new waiters struggled to adapt because some of the older full time waiters were mean to us and management did not do anything about it. We also did not get a lot of tables because they gave bigger tables to the full time waiters, resulting in experience being the minimum.
Management was nice at times and sometimes not. the one manager was better in his job than the other manager.
How to avoid conflict is the biggest part that I learned.
Hardest part of the job was trying to keep everyone happy and stopping fights infront of the customers.
The easy shifts and that you can sit outside for a while when you do not have any tables. They were not that strict with us, we just had to do our job.

A typical day at work would include serving customers to the best of your ability, I learnt that every individual is different and needs to be confronted from a different and clear perspective, management was always helpful and kind and always ensured that we do our work to the best of our abilities, the workplace culture was disgusting for some people were favoured above others due to work experience and that caused a distasteful environment , there was no hardest part of the job for I personally love a challenge, the harder the better , the most enjoyable part of the job was getting to know my clients on a personal level building those relationships that would hopefully last forever, not only bringing them back to the organisation but knowing I'm doing the job to present the organisation as the best.

A typical workday at Ocean Basket was fun, I started of with doing what I had to do, cleaning, preparing the restaurant ect. and then we sat in groups eating breakfast and talking until work started and people came in, I was on my feet the whole time enjoying every moment of laughter and smiles.

Everyday I learnt something new, like how the food is made, how drinks are prepared and how to do what has to be done. 

My co-workers and the managers welcomed me with open arms and were more than willing to teach me the ropes as we went on. I learnt the ropes pretty fast. 

The hardest part of the job was to start with new people and to not know what I had to do in the beginning, but a day went by and I loved it. The most enjoyable part of the job was the experience that I had the privilege of gaining and the new people I interacted with everyday.

a day at work sometime its busy and sometimes its quite but always good working there l enjoyed a lot and have learnt to deal with different people of different characters.l learned a lot when  l was there to be humble to customers and knowing that a  customer is a king and is always right and to keep a clean environment for customers. management was good and they groomed to be the best person l am today currently am working at chesa  nyama through the  a  manager through the experience l got from there.my co-workers were the best although sometimes we had good times and  bad times .when there was no business .the most enjoyable part was the challenging sitiuations and how to over come

What is the best part of working at the company?
strong leadership, supportive company culture, competitive compensation, and opportunities for growth

What is the most stressful part about working at the company?
Working without difficulties 
When store is not busy I'm always stressing 

What is the work environment and culture like at the company?
good, fast-paced, and demanding, with a positive and diverse culture that encourages interaction

What is a typical day like for you at the company?
My "day" consists of responding to the prompts and questions you and other users provide, processing information, and performing tasks based on the instructions given to me. I operate 24/7, instantly ready to assist whenever I am called upon.

I HAVE LEARNED TO SOCIALISE WITH VARIOUS PEOPLE, INCLUDING THE CUSTOMERS, IT ALSO IMPROVED MY WORKPLACE EXPERIENCE, IT ALSO EXPANDED MY UNDERSTANDING OF WHAT THE REALLY ENTAILS.
THE MANAGEMENT OF THE RESTAURANT IS A CHALLENGING WORK. THE CO-WORKERS WERE ALWAYS FRIENDLY AND VERY SUPPORTIVE IN TERMS OF ADVICE. THE HARDEST PART  OF THE JOB WAS WORKING LONG HOURS AND NOT GETTING LUNCH BREAK DUE TO SHORTAGE OF STAFF. THE MOST ENJOYABLE EXPERIENCE WAS LEARNING CORE PARTS WHICH INTEGRATED  TO MAKE A RESTAURANT FRIENDLY WORKPLACE ENVIRONMENT, MOVING FROM KNOWING WHAT HAPPENS IN THE KITCHEN, HOW THE FOOD WAS PREPARED AND THE INGREDIENTS

	Packaging analysis of  wine and  fish
 
	Raw materials inspection

	Packaged 
 
I learnt on how to handle low temperature products as well as handling perishable foodstuffs doing line inspection. The hardest part was when we could not handle meet required temperatures in specifies time hence difficulties in freezing the products and on the other hand bottle breakages during wine packaging. Had very interesting co-workers that believed in working in teams. The most enjoyable part of my job was achieving the set targets and sometimes surpassing them.

Supervising staff, agreeing and managing budgets, planning menus, ensuring compliance with licensing, hygiene and health and safety legislation/guidelines, promoting and marketing the business, overseeing stock levels, ordering supplies, producing staff rotas, handling customer enquiries and complaints, taking reservations ,greeting and advising customers, problem solving, preparing and presenting staffing/sales reports, assessing and improving profitability, liaising with customers, employees, suppliers, licensing authorities and sales representatives, making improvements to the running of the business and developing the restaurant.

We wait for customers by the door, welcome them and sit them where they would like to be sitted. Take orders and deliver orders to customers.
We dont have a basic salary we get our salary from the tips. I made about R2900.00 last month.
Management is not that excellent but we do have a manager for the waitresses.
I work well with my co-workers although some can be selfish at times.
To work for 12 hours in a day is the hardest part of the job.
When you serve customers well and they tip you well and tell you that they have experienced good service and will come next time and they should be served by you.

With a large customer basis and very busy during peak times, having to exercise customer support, team work and sales abilities.

I learned sales, customer support and a strong management style.

Management gave me a learning experience, by always communicating and working with them as a team.

Co-workers were a team of salesmen, and would describe me as hardworking, sociable, friendly and team player.

The hardest part was the pressure of the large clientele basis, in a loud, fast paced environment.

I enjoyed the regular clientele, sales, customer support and building clientele relationships.

Top Job Titles	Average Salary
Restaurant manager 2 salaries reported	R 11 500 per month
Sushi chef 1 salary reported	R 5 500 per month
Kitchen assistant 1 salary reported	R 34,00 per hour
Grill cook 1 salary reported	R 25,50 per hour
Cleaner 1 salary reported	R 4 000 per month

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