Born2Juice4Ever
29-06-2009, 03:04 PM
CBB,
So here I am, been gone for almost 2 ****ing weeks, with only 5 day training time in between--**** me, this is not good for me.
I had to fake a broken water pipe at my house, in order to be able to take a day off----plus the drive is of over an hour there and 1 back-
About a month ago, I accepted a position at a retaurant as General Manager which is great. I have also restructured a brand new menu, which we are launching mid July..my food cost is very very good.
The place sits 80 people, has been open for 12 years, and averages 600k yearly....but did over 1mill in the past, the last 5 years revewnue has been going down steadily---and now the owner is ready to invest into an entirely new look--yes my work is cut out, and it will be very difficult.
The location employs 20 employees, servers, cooks, hosts, bartenders.
There is a kitchen "supervisor" who has been there for 5 years, he knows the system in and out, the orders, bar.....he is not a numbers/paper work kind of guy, which is why he has never accepted management.
The guy has been fired, re-hired, suspended, promoted, demoted....the owner is not much of a hands on lady...she has depended on this cocksucker for too long.
3 years ago his file reads that a female server almost charged him with sexual harrassment (at work), but it got settled out in the end--the server ressigned after a while. THIS IS A BIG EYE OPENER FOR ME.
He works as fast as 3 guys, I will give him that, but his approach towards staff is very very wrong.
Since I took over, I have discovered that many people have quit because of him, good people or bad at times, that is fine.
With the menu I am presenting, he would be executing when I am not around....but I have been batteling at the idea of letting him go. I know that letting him go, because I am the new guy, could create unstability amongst those who are left behind. HE HAS made some friends over the years, specially the female servers, they know they can depend on him to send out perfect plates.
I have studied him, he is not the best... it is not in my interest to come into the operation and make enemies. My job is to take the restaurant apart and put it back together within a friendly successful system. A system that will work with the folks of the area and vise versa.
I realize that there will be the straight up: Fire him replies...but I am moreso looking to take this into pieces and come up with the best possible outcome.
The hospitality industry can be interesting at times.
So here I am, been gone for almost 2 ****ing weeks, with only 5 day training time in between--**** me, this is not good for me.
I had to fake a broken water pipe at my house, in order to be able to take a day off----plus the drive is of over an hour there and 1 back-
About a month ago, I accepted a position at a retaurant as General Manager which is great. I have also restructured a brand new menu, which we are launching mid July..my food cost is very very good.
The place sits 80 people, has been open for 12 years, and averages 600k yearly....but did over 1mill in the past, the last 5 years revewnue has been going down steadily---and now the owner is ready to invest into an entirely new look--yes my work is cut out, and it will be very difficult.
The location employs 20 employees, servers, cooks, hosts, bartenders.
There is a kitchen "supervisor" who has been there for 5 years, he knows the system in and out, the orders, bar.....he is not a numbers/paper work kind of guy, which is why he has never accepted management.
The guy has been fired, re-hired, suspended, promoted, demoted....the owner is not much of a hands on lady...she has depended on this cocksucker for too long.
3 years ago his file reads that a female server almost charged him with sexual harrassment (at work), but it got settled out in the end--the server ressigned after a while. THIS IS A BIG EYE OPENER FOR ME.
He works as fast as 3 guys, I will give him that, but his approach towards staff is very very wrong.
Since I took over, I have discovered that many people have quit because of him, good people or bad at times, that is fine.
With the menu I am presenting, he would be executing when I am not around....but I have been batteling at the idea of letting him go. I know that letting him go, because I am the new guy, could create unstability amongst those who are left behind. HE HAS made some friends over the years, specially the female servers, they know they can depend on him to send out perfect plates.
I have studied him, he is not the best... it is not in my interest to come into the operation and make enemies. My job is to take the restaurant apart and put it back together within a friendly successful system. A system that will work with the folks of the area and vise versa.
I realize that there will be the straight up: Fire him replies...but I am moreso looking to take this into pieces and come up with the best possible outcome.
The hospitality industry can be interesting at times.