The Pass & Provisions; two unique dining experiences housed in a historic warehouse in Houston's fourth ward is currently seeking candidates for the General Manger.
The Pass & Provisions, founded by Seth Siegel-Gardner and Terrence Gallivan, seeks to provide the highest level of service in a casually elegant environment. Setting guest satisfaction as the highest priority.
The two concepts, while strikingly different in style, set out to achieve a delicate balance of service and execution all the while creating a fun, entertaining and enjoyable dining experience.
The General Manager is responsible for the overall quality and profitability of both restaurants in both the front and back of the house. He/she ensures that all personnel and systems function efficiently so that guest expectations are met, the business achieves budgeted profit levels, and employee morale is maintained. Specific responsibilities include, but are not limited to, training front of house staff, scheduling, guest services, inventory and purchasing, profitability and cost control, touching tables during service, handling customer complaints, general restaurant maintenance and special projects as directed. Additionally, the General Manager is responsible for supervising all managers and front of house staff. He/she should have complete knowledge of service sequence and flow; a knowledge of cuisine, wine and service standards; ability to multi-task; ability to perform under pressure; and superior abilities to supervise others.
Candidates interested in the opportunity to be part of the opening team within an organization who values service, food, beverage, ambiance and its employees should send resumes and references below.
Interested Candidates should have 5 plus years of service experience with at least 2 years in management, preferably in a fine dining restaurant. The Pass and Provisions offers competitive wages and equal opportunity.
Two separate restaurants will share a kitchen under one roof. A fine-dining and casual concept wrapped into one, along with a bar and patio, The Pass and Provisions, aims to honor the building?s former history as a former global import warehouse, incorporating regional and global technique and flavor into casual and refined dining experiences.
?Provisions? ?Provisions? will be built around a pivotal instrumental element, a mammoth wood- burning oven designed to churn out anything with smoky traces and a pizza-like crust. All urban rusticity, patrons will find themselves in a convivial space where confident food is served in a relaxed atmosphere.
Subtle and polished, ?Provisions? aims to serve properly sourced ingredients through thoughtful presentation. Whether dining at the bar where expert cocktails and a broad wine list are available to wash down seasonal menu items, or seated in the lush outdoor patio, diners will witness pizzas made with good ingredients married well, roasted meats, and fresh pastas surfacing from a wood fired oven, all cooked in hot fragrant smoke.
?The Pass? In professional kitchens, ?The Pass? represents the space where cooks, chefs and front of the house staff converge to plate, garnish and expedite a menu. Housed within Provisions, The Pass channels the energy and fluidity of this central point in the heart of a restaurant where ideas are executed.
Bringing the essence of the kitchen to each table, chefs will serve, describe and answer diner?s questions, creating an authentic experience for each customer while placing emphasis on the process behind transitioning food to plate. Similar to dining at a chef?s table, diners will be able to connect with the local and global inspiration and experience of each chef and behind every dish, in an upscale, casually elegant atmosphere, complimented by a thoughtful international wine list. Additionally, a private dining room will be available to service intimate parties and large groups, with menus provided through one-on-one service where diners experience each dish fully, privately and completely.