I just got hired (about a week ago) as the kitchen manager in a sports bar, the GM wanted some young blood to come and reconfigure the menu, still sticking with typical bar fare but kicking up the quality and construction. I feel I've got a good handle on creating good dishes and have had really good feedback from the changes made thus far.
But here's the problem, I have no experience or training as a kitchen manager!
Even worse, I have no inventory sheets to go off of, no pars to know how much product we need in house, and very little information to see how much is going in and out.
The previous kitchen manager had almost no system in place and just went off experience (he worked in that kitchen for 10+ years)
I have no experience doing month end reports to keep track of food costs. I am fully capable of learning all of this but, I have no one to learn it from, and don't even know where to start on my own.
Any advice or tips you may be able to provide would be greatly appreciated!