I was fortunate enough to take my first chef position back in September and I like to think I've done a pretty damn good job of turning the operation from something that needed some serious love into a place that I can be proud to put my name begind. When I came in it was the classic sob story of a poorly abused red headed step kitchen with a lowly staff eager to rob you of what have you. All ordering was through Sysco and a separate seafood supplier (who actually is pretty awesome). I took @foodpump's advice and since we are a very boutique business I decided to fully cut them out (they had been screwing us for awhile) and go through 6-7 smaller local vendors instead who where a.) happier to have my business, and b.) whose product I'm super proud to sell and can advertise with my food. While still using better products (Duroc belly, Redbird chx, fennel pollen, foie, etc.) I also have a whole new staff (my sous walked out three weeks in on a Sunday before brunch so I came in and got a health inspection. On a Sunday.) and have rolled out new brunch and dinner menus. I think -and have been told- that I'm doing really well. This all being said, I am super exhausted and putting in 80+ hours a week. I have a newborn who doesn't know me and am taking on way to much responsibility. I have to figure out how to delegate this workload or my home life will soon disintegrate. It's a very small place, here are the numbers: Food- 28%, labor- 15-30%, 1 dish 2-3 line and me, menu is low $ avg ticket is about $30 pp, 40 seats mostly patio, I think we do around 750k to million a year (based on daily sales). My question is how do I best hire and maneuver labor so I can finally get a day off and cut my days back to 10-12 hours a day. I will hire/fire as necessary. Thanks chefs.