Any advice would be greatly appreciated...I recently assumed the position of executive chef - kitchen manager of this pub and eatery. I am confidant in my myself and my ability to run this kitchen and all it entails. My problem. The previous manager did not have much experience and when she was dismissed left quite a mess behind. The owner operators have no clue about the kitchen aspect of the operation,,they have decided to focus less on the bar aspect and more on the food. Problem is they are great at running a bar but have NO clue about the restaurant aspect. There has not been an inventory done in 8 months. The food cost, waste and portion control are completely non existent. The staff runs the place. There is no consistency in food preparation, I have to go through them for every thing and they will not let me even do inventory...And don't even get me going on staff...It's like they want to fail. I told them that the numbers were not adding up and food was going missing...I know that because I keep track of the inventory on hand. The staff is robbing them blind and the senior line cook deliberately sabotages soups, specials, and line service because he CAN..I'm ready to bolt..Sorry about the rant...lol And thats just the tip of the iceberg..