Need advice the times are changing LONG

[rat]

Hi all,
In the ever changing world of my job I find myself facing a new dilemma. The restaurant in which I work has been taken under the umbrella of the corporate non-profit foundation that we are a part of, which in the past has funded us as a separate entity. Now that we are under this umbrella we are now bound to the laws pertaining to non-profit companies which will severely affect out business, namely reduced hours, no more more big parties, no more wedding etc. That is as much as I know about all of that.

The new board of directors has hired 2 consulting firms to come in this month, one will seek ways to fit us in under the new structure and the other more evil of the two will be focusing on the restaurant. Last week I was notified that I as well as all of the other management has to submit our resumes and re-interview with this consultant. The chef and the GM are now sweating and trying to throw each other as well as everyone else under the bus, it is not a nice sight to watch. The consultant has asked for all of our purveyors, inventories, schedules, costing sheets, total sales and pretty much everything someone in that position would want (8 pages worth)
The problems lies with the fact that we have been flying by the seat of our pants for 8 years now and the chef does not have any of the information asked for (he is squirming more than most). He writes his schedule but hasn't entered it into the hr computer for over a year now and he guesses the prices of all the menu which in his defense is pretty close but, he has nothing on paper. There are lots of instances of mismanagement and customer complaints though most 98% of them do not pertain to me (lucky for me ) When I started I was very surprised at this as it was not what I was used to doing and I have to admit it made me lazy. I was told not to worry about things not related to my job and keep my mouth shut. I initially costed my menus out, but the chef or GM didn't want to bother looking so I gave up doing so.
I gave them a price, they raised it a lot and slapped it on the menu. Lucky for me my schedules are in the computer and I am little more prepared than most. My resume is great and all in order 20+ years experience I think I am the most qualified person for my particular job there. My labor cost is good, my food cost is a little high but the chef pads mine to shave a point or two from his, something I have no control over. The big boss loves me, though he is retiring which started all of this in the first place.

My concern is this interview, I am not good at that sort of thing. I am more of a mercenary than a general, give me a job and a deadline and you will always get what you ask for, I haven't failed in the 8 years I've been there. I lead my team as best as I can but what pastry does is a small part of the whole operation as much as I hate to admit it. I want to be like the guy Peter Gibbons interviewing with the two Bobs from the movie Office Space and talk about all of the absurdity that occurs at my place of employment.
A great example of this would be us selling mini croissants for 26 cents each and when I costed it out it came to 25 cents, the look on the managers face when I told him his made up price was no good was priceless. We sold lots of them for that price LOL!

Has anyone gone through this? working with a consultant and all that?. Without all the documentation requested I feel we are all on a bad footing to start, it is frankly embarrassing.

What should I expect? what questions will I be asked? I am freaking out about this, before when I moved back to the states after a few years abroad I did not care if I got fired as I had no responsibilities or commitments, only a suitcase and cash (boy I miss that) Now I am married and have a newborn baby and a mortgage, I risk to lose a lot.

I am posting here as some of you have gone through this very same thing. I don't have anyone else to ask opinions of that won't tell me everything will be fine, not to worry. I have yet to tell my wife as I don't want to freak her out--yet.

Thanks again.

[chefpeon]

I took a couple of days to read what you wrote, rat, and although I've never gone through the "consultant" thing that you're going through.....I think you should just treat the interview as though you were interviewing for a brand new job......I mean, you got this job, right? You must've done something right in that interview.......

Besides, from the sound of it, you've got the least to worry about. I think you might make a good impression on them if you emphasize your concern about the lackadaisical costing methods that go on there....then they will see you do keep the "bottom line" in the back of your mind. That's something the "suits" always like to hear.

In your posts, you come off as a conscientious, practical, skilled, professional guy. I'm sure you come off that way in person too........don't sweat it too much......I think you're a star!

Good luck.......really, don't worry.

Annie

[rat]

Thanks for the encouragement, I was hoping for more responses, Like you wrote I don't feel too worried, but worrying is my nature, I'm the kind of guy who has to peek through the oven glass 10x to make sure the cakes are baking level! I'm getting a fresh haircut this week and hope to wow the suits.
I really like where I am it is truly a great place though I am afraid most bean counter types do not realize the amount of effort and skill it takes to run a 100% from scratch pastry shop. I don't know any other places near me that makes everything from sorbets to fondant in house. Most would be happy with frozen NY style cheesecakes with raspberry coulis.

Sorry for the excruciatingly long post.

[chefpeon]

I really like where I am it is truly a great place though I am afraid most bean counter types do not realize the amount of effort and skill it takes to run a 100% from scratch pastry shop.

You're sure right about that. I think even if you tried to explain it while standing on your head and went blue in the face, they still wouldn't get it. Nobody gets it except us who work in the field. It's sorta like, "ya gotta be there".

Sorry for the excruciatingly long post.

Don't be sorry.....I like to read about everybody else's experiences....we're all different, but the same in a way.

[foodpump]

It took me a while to digest Rat's post too. Frankly, Corporate suits scare me. They know they can earn more money for themselves by wearing a suit rather then by wearing whites, they know they have no capabilities-or desire- to cook, and know in the final analysis their jobs rely on the Chef and all employees, and because of this have little respect for the working Chef.

In order for corporate suits to substantiate their salaries they must bring in some kind of money for their employers. I can appreciate the business MAKING methods: Advertising, new concepts, investment in personell and infrastructure, and generally the business of getting behinds into seats. This is the hard way of doing business, it is slow and requires a lot of fore-sight and hard earned experience, but is probably the best way of running a chain with the intent of keeping it running for the next decade or so.

What I can't appreciate is the opposite side of the coin, the "Cost saving" methods. Many suits choose to focus on this rather then the "getting behinds into seats" philosophy, as the results are far faster and more dramatic, and the long term consequences only appear after their year end performance bonuses have been paid out. Tactics usually include getting rid of good talent and replacing it with inexperienced talent, usually hand-in-hand with a heavy reliance on convienience products, corporate negotiated contracts on staple items which MUST be ordered, and using ONLY corporate approved suppliers. Like I said all of these "cost cutting" measures can be implemented within weeks, resulting savings reaped immediately, and the damage to quality and reputation only realized after a year or so.

Meh, I'm just a cook at heart. Like everyone else, change scares the cra* out of me-- that is unless I'M the one implementing the changes....

[Psycho Chef]

And the truth of the matter is, no matter how great a chef or nice a guy you are, they might still decide that without weddings etc...they do not need your position at all. They'll get their slimy hands on a sysco catalogue and start crunching the numbers. I'm finding out now that it's always good to keep your ear to the wall and be ready for the next step of the climb.

[m brown]

Consultants are supposed to tell you what you already know to be right and true and help you along the way.

Don't be intimidated, just be your professional self, you know more about pastry arts than they do. Put them at ease with your own ease.
Hair cut and a shave, nice suite and chin up!!

I've just gone thru two major interview processes and found that the more I relaxed and helped them understand what I had to offer that was unique, the better. Try to keep everything that comes out of your mouth positive, try to be honest about the situation without discussing anyone elses issues. (avoid the bus at all costs, either thowing or being thrown)

I had some serious pressure to get employeed asap, so I can imagine your shoes.

As they say in the theatre, "Break a leg!"

BTW, love office space and the whole "meeting with the Bob's".
good times.