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Young Chef Don't Know What She's Doing In Charge
Fast forward, now I'm the sole dedicated employee of a tiny cafe attached to a gym (with its own entrance). My sole coworker is also the handy man for the complex (and is the owner's family member), and the manager is also assistant manager for the gym, so I'm the one who cooks the food, plans the menu, serves the customers, refills the drink coolers, manages social media, etc etc. It's been about six months.
I've been reading up a lot on how to manage a restaurant, since more or less everything is "supposed to be" within my realm of responsibility. (For instance, right now I'm making an inventory sheet in excel, which we haven't had before)
Sales are hella low--and they are really slow with placing orders for everything; protein powder is a huge necessity as i make shakes, too, and its the bulk of our business, but I went two weeks without it once because they were thinking about changing brands....then didn't. I'm talking <$800 a week in sales, and constant ball-dropping with getting shit in stock to the point where people come in, look, and leave.
I've been given a very long leash, creative control, and some equipment I asked for, and tasked with bringing up sales. I've only been in the industry for 2 years, but I can see the major problem is that there aren't working systems in place. (When and who gets ingrediants is up in the air, as is whether they're from Publix or Costco; orders are placed whenever the managers remember; no one is keeping track of food cost and the items, for what they are, are overpriced like crazy, probably to compensate for no one keeping track of anything and dish costs varying between grocery store visits) There is no advertising, the place is in a bad location, I only have a small grill, 2 eye electric burner, a nuwave, rice cooker, various other random small appliances. (Apparently we also have an outdoor grill in the back gathering dust)
So, what I'm trying to say is that this place, as a whole, is poorly run, unprofitable, disorganized, and even communication berween my bosses is shoddy at best. Worst of all (to me) is that the food sucks, despite pretty consistant compliments from reguars since I started. I'm told to prep cooked foods, then combine them later. (Cook chicken and rice on Monday, use it for the rest of the week, for example) We do pre-prepared meals for the FOH drink cooler, and protein shakes to order, mostly, but, in theory, I'm also doing bulk meal service, and am supposed to offer fresh prepared food for anyone who wants it.
The managers constantly have their own ideas they want me to adopt--serving pancakes for breakfast, making baked goods (I came up with a protein bar recipe that is doing very well; too bad the effort is high in a nuwave and the bars are priced relatively cheap, to compete with the mass produced bars at a higher profit margin for us)--but it's always making different foods, which is not where I think our focus should be. Like, who dafuk cares about serving "garlic kale" when I'm throwing out food every week that no one bought?
I think the best thing for the cafe is to focus on bulk meal prep (and subscription meal plans) for the gym members, and shake/smoothie preparation. Maybe with protein/healthy baked goods in FOH on display, and a broader drink selection. No more cooking things on Monday that get sold on Thursday, and no more Saturdays throwing out food people were too smart to buy.
The operations manager of the complex wants made to order food (breakfast and lunch/dinner), bulk meal prep service, baked goods, old food in the cooler, shakes made on the spot, and for me to continue all my other duties (a big one being counter conversation with anyone who comes in, in the hopes of snagging a regular by sheer force of personality).
I work my shift alone, they keep me scheduled for 37 hours, and I make $10 an hour. I was told that there will be a meeting soon (me, handyman coworker, and the gym assistant manager and operations manager).
Here's my question for y'all: What should I say in the meeting? Where does my focus need to be? I took this job in the hopes that it would make me more attractive to Jap restaurants, since it's sort of a 'kitchen manager' position, but will anyone hiring see this as being useful? Should I give up and wait tables for a buttload more money? I'm tired of possibly being labeled a jobhopper and want to make this work so i can say i helped this place, but it's overwhelming as fuck and I can't tell if I'm even learning anything here or if it'll be worth it. Food is all I've done since graduating, (and I love the work, if not the pay or hours) but my goal is to teach abroad and use international travel to boost my knowledge of Asian cuisines, especially in Japan, then to come back and get a sushi job on skill alone to overcompensate for being a little white girl with a spotty job history.
ANY advice you guys have for me is so fucking welcome.
EDIT - I forgot to mention that the coworker and manager do not cook anything. It's just me. And they want me to change schedules to work in the morning, when it's busier, to serve breakfast, since my coworker doesn't cook.
My students were listening in on my conversations with Airpods... I'm so over this
Recently, a few of the students have been putting in Airpods and leaving their phones on my cart since their gym clothes don't have pockets. It was fine with me, best to have it safe on my cart than smashed on the floor. Well yesterday it was brought to my attention by another student that they are actually setting their phones up so they can hear what is said near the phones through the Airpods. I caught them in it when I said I was going to change their song and one yelled no. I called each person of the group up one by one and they admitted guilt so quickly, I was astonished.
Notified admin, wrote up one of our big discipline forms for each student, and now I have an outright cell phone ban in the gym. Now we have to alert all of the other teachers about this issue and go even harder on headphones and cell phones. I am so over this week, I can't wait for tomorrow to be over.