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What is a good salary for a director in NY?
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You should definitely try. You've almost tripled weekly revenue in a very short amount of time, which is no small feat. This makes you incredibly valuable to them in my eyes, and I doubt they'd want to risk losing you over an extra $5k (or whatever your target raise is).
One million percent. As others have stated, you have proven your worth to them. Curious how the owner is. Humble? Do they see your value or are they just soaking up the profits and letting it boost their ego?
More Details - I’ve been a chef for a decade and head chef for 3, currently on $80k running all kitchen admin, costings, menu management and development , ordering and stocktake, WHS, training and hiring. the venue originally was a lean FOH & BOH team, but have had to scale up due to demand from the kitchen
I would aim for about 10K myself. That only amounts to around $200 more per week which shouldn't be an issue seeing as how you are getting them an extra $4, 000 a week now.
It doesn’t hurt to ask for more but a few things I’d ask:
1. What’s current salary; basically what percent is 5k
2. Are the increase numbers you have sales/ revenue or profit? Is it just kitchen or include drinks/ Bar? If it’s sales and not revenue then the owners profit is likely significantly less since the cost of food, labor, etc would all likely have increased significantly.
Can you ask for a performance bonus tied to food costs, labor costs, or customer satisfaction