Launched in 2010, SuViche is the perfect combination of Japanese and Peruvian cuisines. With four locations in Miami-Dade and Broward Counties including Wynwood, Brickell, Miami Beach, Las Olas and the Marlins Park. SuViche offers a variety of beautifully crafted and explosively flavorful sushi rolls, ceviches and sautéed Peruvian specialties. Two locations, Wynwood and Las Olas, are also home to the first Pisco Bars in South Florida featuring homemade Pisco infusions with fresh herbs, fruits and spices. Going beyond traditional recipes, SuViche provides fresh, fast and sustainable cuisine.
Rating Reviews
Rating is calculated based on
4
reviews and is evolving.
Pros: I really enjoyed my time at SuViche as a Catering & Event Sales Manager. The company culture fosters a very collaborative team environment, which is crucial when coordinating complex events across the Miami market. There's a lot of autonomy in managing my sales pipeline, and I felt valued for my contributions in growing the catering business. The leadership team is generally supportive, providing resources and trusting us to hit our targets. It's a great place to hone your sales skills within
Cons: While the work-life balance is generally good, there are definitely peak seasons, especially during the busy Miami event calendar, where the workload can get quite heavy. Sometimes, the approval process for highly customized catering menus or special event requests from clients could be a bit quicker, which would help in closing deals faster. Also, clearer pathways for internal career progression within the sales management structure could be beneficial for long-term employees looking to grow
Advice to Management: Continue to invest in streamlining internal communication and approval processes, especially for non-standard catering requests. Consider developing more formalized career progression frameworks for experienced sales managers looking for advancement within the private company structure.
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Pros: I really enjoy the fast-paced kitchen environment at SuViche, especially at the Miami Beach location. As a Sushi Cook, I get to work with fresh ingredients and continuously refine my skills in Japanese culinary techniques, while also learning about Peruvian influences. The team here is fantastic; we all support each other during busy rushes, which is common in the restaurant industry. There's a strong sense of camaraderie among the kitchen staff, making the shifts enjoyable and collaborative.
Cons: While the job itself is rewarding, the scheduling can sometimes be a bit unpredictable, which is typical for the hospitality industry, but can make personal planning tricky. I've also noticed that during peak tourist season in Miami Beach, the workload for a Sushi Cook can get really intense, sometimes stretching the limits of work-life balance. Clearer communication on future staffing needs could help ensure more consistent job security during slower periods.
Advice to Management: To enhance job security and employee satisfaction, I'd suggest management implement structured cross-training for kitchen staff. This would broaden skill sets and ensure more stable hours during seasonal fluctuations in the Miami Beach restaurant industry. Investing in employee development boosts
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Pros: The best part was definitely the team I worked with. We always had each other's backs, especially during the crazy weekend rushes. Learning the menu and the Peruvian cuisine was interesting, and the management was generally fair and visible. It's a popular spot, so there's rarely a dull moment, which kept things engaging.
Cons: While the team was great, sometimes the kitchen communication could be a bit strained during peak hours, leading to minor order issues. Pay is standard for the industry, but I felt there was limited room for significant advancement beyond shift lead without moving to a different role entirely. Work-life balance could be tough with weekend and holiday shifts.
Advice to Management: Focus on streamlining kitchen-to-server communication, especially during busy periods, to further reduce errors and stress. Continue fostering the positive team spirit that exists.
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What's the dress code like for remote meetings at SuViche, a hospitality company?
For remote meetings at SuViche, we typically keep it business casual. Since we're in the hospitality industry, it's good to look presentable but comfort is also key for roles like marketing managers or operations staff.
What's the typical day like for a CEO at SuViche, a mid-sized hospitality group?
As CEO at SuViche, a rapidly growing hospitality group in South Florida, my days involve strategic planning, financial oversight, and fostering our unique company culture across multiple restaurant locations.
What is the typical management style like at SuViche, and how does it contribute to the overall working culture in their busy restaurant locations?
Management at SuViche generally fosters a collaborative environment, with a focus on teamwork and clear communication. This approach helps maintain a fast-paced yet supportive culture, essential for efficient operations in their competitive restaurant industry.
What is the general working culture like at SuViche for kitchen staff in their Orlando locations?
The kitchen culture at SuViche in Orlando is fast-paced and collaborative, focusing on teamwork to handle busy service periods. Expect a supportive environment where chefs and cooks work closely together to maintain high standards for Peruvian cuisine.
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