"Avoid getting burned out by staying in a position that isn't satisfying"​

Wineguys has two main restaurants within the group, Kelly is a manager at Palette Bistro which is the second main restaurant we own about a block from City Park Grill.  One of my favorite parts of the internship is the interviews with managers because they started in the same shoes we did.  With this being said, I would like to introduce Kelly.

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Kelly has worked in restaurants for 32 years. "I've tried to work in many other, higher paid, positions but I get bored.  I am not satisfied unless my "daily problem to solve" quota has been met."  She explains,  "I have only used my degree in accounting to win positions outside that field."

 

Gabby worked on this interview with me, since we are both interns with Wineguys and work at different restaurants we thought it would be neat to interview one manager at each location.  The second question asked was what companies she has worked for and the responsibilities following the position she was in.  "I have had 3 jobs at a time for most of my life so the list of companies I have worked for a too long to list. My favorites are Latitude, Bay Harbor 6.5yrs (epoch restaurant group) and Marketplace, Louisville KY 3yrs.  At Latitude, I grew from server to catering and assistant manager over my many years there.  The Executive Chef was the most important person in the restaurant and everyone knew it, including the guest.   Marketplace was my first position as General manager.  The chef I worked with previously begged me to join him as he was part owner.  I was very skeptical but my first year had a 95% increase of sales followed by 60% the next and then 40% in my final year so I think it worked out.  I have opened 5 restaurants and performed an audit on one.  This included; writing a business proposal, applying for food and beverage licencing, designing the floorplan, kitchen  and bar layouts, ordering all equipment, writing all SOPs and training manuals, writing all food and beverage menus, hiring and all HR, training, running weekly inventory and manager meetings."

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"If you could change anything about their career to date, what would it be?"  "I would have tried to stay in Louisville, KY.  What would they do differently? I would know that I'm not satisfied without taking full responsibility and not take positions as anything other than GM or owner."

 

Question four asks what they enjoy the most and least about their job.

Most- The approachable but interesting food and beverage menu is exciting.

Least-  Depending on others in management positions without the ability to hold them accountable.

 

 

"What is the most challenging aspect of your position?" "Challenges are in the management structure.  The crucial hours for the Chef and GM are during the peak hours (dinner). The opening and closing responsibility should be performed by key hourly positions.  Managers spend far too long at a desk instead of on the floor.  A good rule of thumb would be max 1 hr a day admin to 9 hours enforcing and controlling the entire restaurant." We followed up asking about what she does to overcome these challenges. "Trying to approach my ideas to the owners with a positive monitory result."

 

With her working on the other side of town, the building next to them had shut down and a new bistro is opening up.  When asked what is going on with trends in the next 2-5 years this was her response, "New restaurant opening next door will decrease sales so we need to excel at customer retention and not count on any bonuses next year."

   

We then asked about the critical challenges ahead, Kelly made a good point talking about how when the economy tanks then people start to eat in and not dine out as much as they would if the economy was good.

 

The final question was asking for advice as a young professional going into the field today, "Know your like and dislikes and make sure your employer knows them, too.  It will help you avoid getting burned out by staying in a position that isn't satisfying when you are the type of person that wont give up."