Any advice would be greatly appreciated...I recently assumed the position of executive chef - kitchen manager of this pub and eatery. I am confidant in my myself and my ability to run this kitchen and all it entails. My problem. The previous manager did not have much experience and when she was dismissed left quite a mess behind. The owner operators have no clue about the kitchen aspect of the operation,,they have decided to focus less on the bar aspect and more on the food. Problem is they are great at running a bar but have NO clue about the restaurant aspect. There has not been an inventory done in 8 months. The food cost, waste and portion control are completely non existent. The staff runs the place. There is no consistency in food preparation, I have to go through them for every thing and they will not let me even do inventory...And don't even get me going on staff...It's like they want to fail. I told them that the numbers were not adding up and food was going missing...I know that because I keep track of the inventory on hand. The staff is robbing them blind and the senior line cook deliberately sabotages soups, specials, and line service because he CAN..I'm ready to bolt..Sorry about the rant...lol And thats just the tip of the iceberg..
Owner operators who won't let me manage...HELP!!!!
Not much you can do except walk.
What did the owners ask you to do before starting work with them? Did you negotiate any terms, like food cost or new menus with them?
Let me play devil's advocate for a minute so you get inside the owner's head:
Booze makes the money, food is just there to sell more booze. As long as the place is making money, why bother with all that "Chefy" stuff like inventory? Just a hassle, besides now the owners'll have to get involved with your inventory extensions and weights to see if you're actually right. that's work they've never done before.
Stealing? Listen, we got a good cook here, been with us for "X" years, you accuse "Y" of stealing, you better be very sure and catch him/her red handed. But listen, You hot-shot Chefs never stay around very long, if you go, who'll flip burgers? that's right, "Y" will, I'm the owner, I'm not straining the fryer at 12:30 every night. Eh, we should have given "Y" a raise years ago, what's the big deal if s/he takes a few burger patties home?
Negotiate an exit strategy. Tell them you found a plum job that starts next month, but are willing to stay on as long as it takes for them to find a suitable replacement.