Rest. Manager Needs help

[Frizbee]

Help I have a problem.

A few months ago some of you may remember I recently graduated with my culinary degree backed by 10 years F&B experience (various types inclusive of all FOH and BOH positions as well as previous supervisory and/ or managerial positions, salaried and hourly). I networked and landed a job I felt was designed for my skill sets, experience and desires. I am currently employed as a Rest. Manager and this particular establishment will schedule qualified managers FOH and BOH shifts through-out any given week depending on what they need. Which I love because I find I get burned out and bored doing the same job everyday (all front or back of the house for instance) and I truly do enjoy both sides of the biz.
Ok so the salary/bene’s were right and it seemed like we were simpatico. Well the reality is much different than what I have been told. I have been there almost 3 months (the training is a complete 4 month program, rotating you through each position, save dish pit detail), and things aren’t quite what I was told.
For instance, I was told that during training MIT’s were not “scheduled” more than 40 hours a week. This worked while I trained in hourly positions, however occasionally I was asked and at times I offered in the beginning (trying to set a good impression) to stay late to help out in other areas, you know being a good team player. Ok no biggie. Well while I am training in manager specific functions like opening or closing I understand that I may not be there for just 8hrs. I am of course experienced enough to know nary a full service manager who holds down a 40hr work week. So again no biggie but seems odd they would state such a policy so emphatically in the last interview (from the corporate manual) only to now be scheduling me frequently 40+hrs.
The second issue is the fact that although “the law” seems to be preached directly from the manual, I have witnessed many infractions that seem to be ignored, or manipulated on all levels of management and hourly. When infractions occur, it seems to be more of the discretion of the manager who witnessed or was in charge of that infraction rather than following the “law”. Again this is on all levels of management from the GM down to my peers. This not only annoys me but also annoys the staff because “so and so was a no call no show for instance at least 3 times this month and they still have a job”. Which to me fosters a lack of respect in us as managers, as the authority and in the rules. It seems more based on how much you like this person rather than this is the rule, this is the consequence. This infuriates me to no end.
Also I find that the staff isn’t treated very well as a whole, managers included. The cooks are told to remain in the positions on the line at all times, never given a break (unless they are working a double) or allowed to go outside for a moment to just have a minute. I went outside once while training on the line just to get out of the noise of the kitchen, to clear my head and I was questioned as to why I was outside. (I was beside the restaurant, not loitering around in the eye line of guests). There is a no smoking policy, and I wasn’t smoking but to question someone who wants a break when there are no tickets, to me seemed medieval. When I tell you they don’t allow breaks I mean no breaks, if you have to use the restroom you go and come right back. Isn’t that illegal? How would an establishment legally get around that? I have trained as a manager from 3pm to 3am, and literally didn’t stop to sit down catch a break or anything for 12 hours! When I questioned this I was told by the boss in charge that he had no problem with someone stepping around the line and standing there for a few minutes. But for me I want to go outside where it’s quiet to clear my head where no one will bother me for 5 blessed minutes. This restaurant is crazy busy seating 386 running 2 full kitchen lines during volume, and does between 8-10million in sales per year. We are a large casual dining establishment with quite a following. The servers have incredible amounts of side work, and you have to be good and quick to last. The servers make decent money but work like dogs for it. Their shifts usually run 3-6pm-11-1am. The pay for the cooks I understand is good for our area, but many complain they work doubles 5 out of 5 shifts a week, yet are cut in order not to benefit in overtime. For instance they come in at 1030am work until 2pm and are scheduled back in at 5 to work until 10pm.
All this being said they have fostered a sort of family here and I know this is not unusual, and I mention this as a reason why so many stay. I also surmise it’s because they are also not fired for poor performance issues (like not coming to work on time if at all).
So these are my questions:
I took the job because it was local (I was willing to move but glad that I didn’t have to for good employment). The position allowed me back into salaried management (my resume was rejected many times on that fact alone). It seemed like a no brainer, learn the systems follow the book, and all will be fine (like most corporate chains). The reality is they micromanage everything/and everyone, myself included. I am told when I try to act like the manager I was hired to be (making good decisions based on my previous experiences and my understanding of their policies) I am told I shouldn’t do that because I should run and clear it with them first. In the past on other jobs I was told we hired you for your good judgment unless it’s major just handle it and let us know what the outcome was. This situation is the exact opposite.
Does it benefit me more to:
A.Stick it out for 1 year (just to have it reflected on my resume as recent salaried management experience); I honestly can’t see myself lasting more than that unless some major things change, and i honestly don't see that happeniing. Plus it would look good on my resume, having managed a property that does this amount in sales per year right?
B. Find another position and get out ASAP? I made some good contacts while looking for work the first time, and I wouldn’t leave without securing employment elsewhere.

Now I do understand that I am after all a MIT, I am in training and I get that, but I don’t feel my training is very well supported, they have changed dates for me to take final tests (which are required by the job), so to me it seems as if they are not 100% committed to my training, but the expectation is i be 100% comitted to thier manuals. I have also had to study/memorize 3 thick booklets of information for this oral KM validation, (which seems nuts to me) and I have to do it again when I do my FOH validation. Rather than simply being able to regurgitate the MOP’s for instance and recipe amounts they want it complete with their verbiage (cook until golden, stack for maximum height, fried shrimp cooks for 1-2 minutes…etc stuff that someone whith experience knows on sight, not by particular adjectives). Again I understand the purpose is standardization but it seems a bit excessive to me. They want the entire employee hand book verbatim from memory only. The kitchen manual, specs on all produce, meat/seafood codes…etc, verbatim from memory only.
I am frustrated to the tenth degree. I don’t like being treated like someone with no common sense/ experience in this industry and what I am told is it doesn’t matter what you know, you don’t know our way, which is true and I get that aspect of the argument, but give me some credit for knowing universal standards of guest service. I also feel like if I mention anything (and I have tried twice) I am making waves, because this is just the way we do it. It makes no sense but this is the way it’s done, don’t question just do it.
Thanks for listening…I know I am venting and I appreciate your listening. I need help in a big way….
So what do you think?
Thanks,
Frizbee

[sucrechef]

I think you need to ask yourself some questions and really think about the answers.
1) Do you see anything about the situation changing when your training is complete, or will they still micromanage you and your decisions?
2) Is this a situation you can live with?
If the answers are no, GET OUT NOW! You can always explain why you left as "Certain promises and representations were made before I was hired, and my decision to accept the position was based on those; however, the reality was so vastly different that it turned out to be an extremely unpleasant working environment."

If you do think you can live with it, then I would stick it out. It may turn out that when training is complete you will be able to enforce the rules uniformly, and improve everyone's morale.

[Frizbee]

"Certain promises and representations were made before I was hired, and my decision to accept the position was based on those; however, the reality was so vastly different that it turned out to be an extremely unpleasant working environment."

Beautifully worded, exactly appropriate and infinitely eloquent. Thank you so much, I will make good use of the advice.
Frizbee