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.