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The title about says it all. I've been working at this restaurant for about two years and have just recently been promoted to kitchen manager. At first, I was excited to make new changes to the kitchen and to improve the quality of the food and the efficiency of the kitchen. I soon realized that I was in for more than I bargained for. Within a week of my promotion the owner has rearranged the kitchen into a very inefficient design. We got killed this past Friday night - very busy - and I told him it was because of the new kitchen design. He doesn't believe me. I could go on and on with examples like this.The owner/operator will simply not let me run my kitchen. For as long as I have worked here, he's kept his nose out of the kitchen, letting the previous managers make decisions and trusting them with the task they have been given. I know it's his prerogative, but he is the owner, the manager, and NOT the chef/kitchen manager. I don't want to quit my job, but I'm reaching the end of my rope. Any advice?

[mikeuday19]

That is sad, you are a kitchen manager without authority in the kitchen. I would look for other offers if I were you. How long have you been in this industry? Maybe its time for you to start up your own instead of working for somebody else. You know, the more you work for him, the more you make him rich. Remember, wages make a living, but profit makes a fortune.

I am currently a co-owner/manager in a mexican restaurant and have been for about 7 years. I am an english speaker with very little spanish speaking ability.My kitchen crew are all Hispanics whom speak 99% spanish but anyways I believe in letting the experts in the kitchen run the operations in the kitchen for the most part. You need to convince the owner to spend some time in the kitchen so you can work together to find a system that works the most efficient for the day to day operations of the restaurant when it is slow or busy the kitchen must run flawless.