New Job Redux:
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Topic: New Job Redux:
Posted By: tallen702
Subject: New Job Redux:
Date Posted: 09 February 2011 at 8:34pm
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So, left my job with Travinia today. Put in my two weeks yesterday and as per standard operating procedure in my industry, they asked me to finish out my shift today and then go on my way. I am now working for a small restaurant group doing my own food and own menus again, which is good for me. I'm also making more money and getting hella-good insurance as well as an opportunity to hit six-figures in salary in the very near future. In short, life is interesting but good.
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Replies:
Posted By: agentwhale007
Date Posted: 09 February 2011 at 8:42pm
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What was the deal-breaker with Travinia? Also, is it possible to find out where you work now? Also also, best of luck with the transition and everything.
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Posted By: jmac3
Date Posted: 09 February 2011 at 8:44pm
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Didn't you just start there? Why did you leave? Well, let me rephrase. Why were you looking to leave? since more money and better insurance is a pretty solid reason to do it. Just curious ------------- Que pasa? 
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Posted By: ParielIsBack
Date Posted: 09 February 2011 at 9:07pm
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Woah, your life moves fast. Congratulations, I guess. Best of luck with the new place. ------------- BU Engineering 2012 |
Posted By: stratoaxe
Date Posted: 09 February 2011 at 9:32pm
| Quitting a job feels awesome. I love it, it's like a rare treat :) |
Posted By: tallen702
Date Posted: 09 February 2011 at 10:42pm
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Well, essentially Travinia failed to mention one key thing when they hired me. That they calculate their BOH labor in a very non-traditional manner.
Normal BOH labor break down is as follows: Hourly wages/Food & NA Bev sales = BOH Labor Cost Note that it says "Hourly wages" meaning that salaried management aren't included in the equation due to the fact that they are managers and not labor. Travinia calculates it as: (Hourly Wages + Salaried Managers)/Food & NA Bev sales = BOH Labor Cost Now, that may not seem to different to most, but when you have a team of higher-ups that are asking for 11% total BOH labor, it gets tricky. See, lets say it's slow, like February is prone to be. Average sales per week are topping out at about 35K/week in food and non-alc bev. That means if you want to keep your labor at 11% you can only spend $3850.00 on labor per week. Now that sounds like a big chunk of change, but when you add 3 salaried BOH managers into the mix that make a combined $2384.00/week that only leaves you with $1466 to spend on hourly employees. Figure an average of $10.00/hr for said employee pay and you only get 146.6 man-hours to use. That means that at an average of 30 hours a week for hourly employees, you can only have roughly 5 employees on the schedule. That's not enough to run a PM line, let alone a whole restaurant. So, due to poor accounting skills and failure to adhere to GAAP, I was working roughly 13-14 hours a day 5-6 days a week just to keep labor down. I figured out that I was getting paid something like $15.60/hr for the hours I worked (adjusted for OT) Simply put. It wasn't worth it. My new job is running 3 restaurants. I'll still be in the kitchen, but not as a glorified line-cook and will be taking on new restaurants for the group as they emerge. P.S. my newest restaurant which opens in May involves a smoker the size of most people's kitchen refrigerators. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: GI JOES SON
Date Posted: 09 February 2011 at 10:47pm
| sounds like you were getting boned...hope this new place works out well for you. My cousin is in the same line of work in southern PA, he tells me the same sort of stuff...sounds like it sucks depending on who you work for |
Posted By: tallen702
Date Posted: 09 February 2011 at 11:12pm
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Yeah, much like any other job in the world, who you work for is a very big part of how much you enjoy your job. The thing that gets me is that this company is on the verge of making it big (which is why I originally went with them) but without drastically changing some of their work practices, they're going to wind up being a case-study in some business school text book ten years from now.
Anyway, I'm back to doing what I do best, which is being creative and making people happy with their dining experience. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: scotchyscotch
Date Posted: 09 February 2011 at 11:34pm
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A tallen cooked meal is definitely on the bucket list. Not to pry or anything but were the management Italians by any chance? (Travinia sounds kinda Italian) They are pretty notorious for their management style. If so, I feel your pain, can you imagine a Jap restaurant with thai chefs and a tally manager? As the go between I'm expected to know 3 languages, I'm looking for somewhere else.
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Posted By: ParielIsBack
Date Posted: 09 February 2011 at 11:37pm
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I doubt they were any more Italian than you. Which is probably more Italian than most Americans, but still. Last time I was in an Italian restaurant the waiter asked me if I was Jewish and then spent five minutes talking about his Sicilian Jewishness. I really just wanted to order an appetizer, to be honest. ------------- BU Engineering 2012 |
Posted By: Gatyr
Date Posted: 10 February 2011 at 2:25am
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Italian food is seriously lacking in Texas. The best I've found is Olive Garden :/ Here's hoping for a good future at your new job, Tallen. ------------- 
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Posted By: GI JOES SON
Date Posted: 10 February 2011 at 8:11am
pfff. the steakhouses make up for it. Cattleman's near El Paso is great from what i've heard, but I never had a chance to get there when I went down |
Gatyr wrote:Posted By: agentwhale007
Date Posted: 10 February 2011 at 8:11am
Here in the U.S. we avoid that problem in most areas by just making sure everyone who works at or runs a Chinese restaurant is Vietnamese.
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Posted By: tallen702
Date Posted: 10 February 2011 at 9:16am
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These guys were about as far from Italian as you can get. The corporate chef is from Belize. ------------- <Removed overly wide sig. Tsk, you know better.> |
Posted By: ParielIsBack
Date Posted: 10 February 2011 at 11:57am
There's an awesomely cheap Chinese place halfway between my girlfriend's place and mine. I'm pretty sure it's run by Cambodians, but they're really very nice. I always give them a 20% tip because I like them so much (although it's still all of $3-4 normally.) ------------- BU Engineering 2012 |
Posted By: SSOK
Date Posted: 10 February 2011 at 12:08pm
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Tallen: I want some beef jerky that comes out of that smoker.
It sounds like you were quite miserable at the old place. ------------- 
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Posted By: agentwhale007
Date Posted: 10 February 2011 at 2:26pm
I cannot really tell the difference, visually or auditory, amongst Vietnamese, Cambodian and Laotian. I know that's terrible, but it's a thing. |
Posted By: Kayback
Date Posted: 10 February 2011 at 3:04pm
All white people look the same to me. KBK |
Posted By: choopie911
Date Posted: 10 February 2011 at 4:09pm
This reminds me, I can't remember who is in Seattle, but go to The Trattoria. Incredible pizza, straight out of Naples. |
Posted By: High Voltage
Date Posted: 11 February 2011 at 4:09pm
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I meant to ask earlier, how is your commute now, tallen?
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Posted By: tallen702
Date Posted: 12 February 2011 at 1:59pm
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It'll be 12 minutes to work now HV. ------------- <Removed overly wide sig. Tsk, you know better.> |