I had a brief, but very nice conversation with folks from The Linkery down in San Diego. I asked them how things have changed since they've moved into larger quarters. Jay's response articulated what I had been searching for, in trying to describe the changes I'd been feeling at my own restaurant.
He said, "Now, everyone's a specialist at their job. Before we were all generalists." I realized this is where we're heading. And most importantly I need to become a specialist. I've been working toward this for a few months now, training others to take on some of the tasks I or the GM have been doing for many years.
I also realized I avoid training because I don't want to go through the six months of watching people stumble. Ten years down the road that six months doesn't seem so long.