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gribisi t1_jdv2vwp wrote

Reply to comment by The8thHammer in How about a Mondaily? by popeboyQ

Thanks, I know. I've been in it since I was 15, with a short break at 46.
Fortunately for me, I have tons of management experience(budgeting, HR, MS/Google Docs, leadership, and all that), so I'm hopeful that will help sell myself. It will initially be a pay cut, but longer-term salary should balance out.

I'll let you know!

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The8thHammer t1_jdv3og0 wrote

Management experience in a team focused environment with constant deadlines and adaptability is how I sold myself to employers when I got out. This was me describing a kitchen. There are lots of parallels to almost every other industry, sometimes it just takes explaining that to people who don't know everything involved in food logistics, restaurants, production etc. I was nervous as hell at first but quickly realized almost every other job that exists was less stressful and a breeze compared to the status quo I had accepted previously.

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gribisi t1_jdv4ano wrote

Yea, so much more to food service management than people think. They see chef/chef manager/food service director, and they think oh he can cook. Great, what does that do for our company.. you try to explain the different sides of it, and some/most get stuck on the chef word.

I'm looking forward to if I do get this job to having my weekends back. most of the time.

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gribisi t1_jdwhmp9 wrote

It went well I think.. find out next weekish.. Thanks all again..

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