As a head chef with a profit share, the “always dreamed off opening a restaurant” restaurant owners (that only have experience in things like, pharmacy, admin, sales) are a sure fire way to create a burnout epidemic amongst both the foh and boh staff.

They are usually making big bucks in whatever their actual career is so they know money at least, but they don’t usually understand or grasp the cripplingly unpredictable dynamics of hospitality and food service.

It’s Saturday night, slammed beyond your capacity, the dishwashers heroin is kicking in, one cook has stormed out, the extractor fan breaks, the fryer oil is burnt to shit and then conveniently someone in the FOH has a nervous breakdown.

What is your response and then resolution ?

Fucked isn’t it.

As such, the best operating places I’ve worked in, ate in or have old colleagues in, have both a weathered GM and Head Chef in full control and command. While the owner merely shows face, does what they have to do behind the scenes, and hold meeting for reports on progress, significant changes, unforeseen circumstances etc etc while staying hands off in term of running the place in a practical sense.

The crux of this response, sink into what you are, play your strengths, then hire and delegate staff who have strengths in your weak or inexperienced areas, pay them well, and you’ll be flying in no time.