Dear All:
Well, it has been 5 months since I started at the country club as the chef. Now I feel Frusterated for a number of reasons and i wanted to know if it is like this at any other country club.
The first thing is that it seems like the GM is screaming numbers at me about labor and food cost. So I let some people go and cut labor. Now i am running a skelaton crew which is ok i guess. i also have created a database so i can see what i am spending each day on food and labor. then the GM screams food cost but wont let me charge what i think we should charge for food due to the fact that we are a country club. it doesnt make since.
at the end of the month, we see the financial papers and he gets pissed at me if we were over budget on labor and food cost. I base all my spending, both on food cost and labor cost) on what he and the board of directors have forcasted in sales. For example, if the GM and the board project that in Jan we will make 26000 then my budget for food is 43% and labor is 48%. these numbers i cant meet but if we only make say 20,000 in sales, then i do not meet my porjections and he gets pissed. what am i suppose to do?
then the other day he and i met with our pastry chef and i told her that she needs to have a better attitude because she brings a lot of personal problems in the kitchen. After the meeting, the GM got pissed because I told her that it needs to stop. I would like to let her go to be frank because she is make $16 an hour and not doing much. she gets paid so much because she has been with the club for so long. last time i checked, pay was measured by performance. however, he will not let me let her go. the GM said we are a family... a culture. to me, we are doing business and doing what is right for the club. i hold all my kitchen staff to the same standereds about attitude and not bringing personal things into the work place.
i feel like my hands are tied and that i am being told that ym numbers are too high. i do not agree because i cant make people come into the club and dine and spend money.
any advise or other simuliar experiances?
Well, it has been 5 months since I started at the country club as the chef. Now I feel Frusterated for a number of reasons and i wanted to know if it is like this at any other country club.
The first thing is that it seems like the GM is screaming numbers at me about labor and food cost. So I let some people go and cut labor. Now i am running a skelaton crew which is ok i guess. i also have created a database so i can see what i am spending each day on food and labor. then the GM screams food cost but wont let me charge what i think we should charge for food due to the fact that we are a country club. it doesnt make since.
at the end of the month, we see the financial papers and he gets pissed at me if we were over budget on labor and food cost. I base all my spending, both on food cost and labor cost) on what he and the board of directors have forcasted in sales. For example, if the GM and the board project that in Jan we will make 26000 then my budget for food is 43% and labor is 48%. these numbers i cant meet but if we only make say 20,000 in sales, then i do not meet my porjections and he gets pissed. what am i suppose to do?
then the other day he and i met with our pastry chef and i told her that she needs to have a better attitude because she brings a lot of personal problems in the kitchen. After the meeting, the GM got pissed because I told her that it needs to stop. I would like to let her go to be frank because she is make $16 an hour and not doing much. she gets paid so much because she has been with the club for so long. last time i checked, pay was measured by performance. however, he will not let me let her go. the GM said we are a family... a culture. to me, we are doing business and doing what is right for the club. i hold all my kitchen staff to the same standereds about attitude and not bringing personal things into the work place.
i feel like my hands are tied and that i am being told that ym numbers are too high. i do not agree because i cant make people come into the club and dine and spend money.
any advise or other simuliar experiances?
