Was there for 5 weeks as "lead jerk, head chef, w/e" (have a problem with calling myself a chef, but there are other threads for that subject). I'm questioning my abilities versus what was being asked of me. They want to run 25% food cost. 14% labor for BoH (13% FoH). The weekly budget for food is based off of the sales for the last three weeks. Labor % is checked daily. One hour over on any shift is throwing percentage off kilter. I just spent 30 minutes typing out a huge vent, and then deleted it to save space. It contained many expletives. I can sit here and bitch about stuff, but basically I'm wondering if those numbers are attainable. I'm sure there are variables depending on location and menu.