I am overseeing 22 suites at a medium sized soccer venue. My property has had a new Exec chef each year that I have worked as I am in my 3rd season. I started as an hourly suites cook and last year, I tried to leave to take a sous chef job at a catering company but my old chef gave me a $4 raise to keep me. This season I got a promotion without a raise as our stadium switched management companies and I am over suites and the buffet with a supervisor under me to do the buffet.
I enjoy what I do, but if I ever want to move to a position where I am not in a kitchen all day in my 40's 50's and 60's, I know I need to move in the front of the house. I guess my end game is something of a 50 hour a week job around food but not in a kitchen or stadium where I can enjoy my family and have a life. There is alot of turnover in my stadium in the front of the house and I know I am organized enough to handle it but I am nervous to talk to anyone about it in the stadium because I don't want it to get back to the director before I can talk to him myself or new chef that I am not 'all in.'
How should I go about it?
My front of the house people like me and trust my decision making abilities, and generally speaking employees who have came to me for advice before come back for more because I don't talk down to them, I am professional mature and responsible, and "they say I am the cool one." The director likes me for sure,as I am quiet, I don't gossip or get into 'nickle and dime', drama. I was part of the core 8 or 9 people brought in early to help get things organized and most of those were salaried managers. I rarely see my superiors in my area, which is a good sign because there are plenty of fires to put out in other areas.
So my question is when is the right time to go and ask my director if he would like to move me into the foh? What questions should I be asking myself to know if and when I am ready?
Thanks for reading and look forward to reading some outside opinions.