Nettare is looking for floor managers to be a part of our opening team! To align with our tentative opening date, onboarding would begin at the end of September.
We aim to operate with a small crew of experienced professionals, meaning we are looking for managers who are comfortable with a flexible role. Our goal is to take a step in the direction of validating work in this industry as a career path and to create a higher standard of stability and sustainability. To achieve this goal we are doing the following:
- The majority of the positions will be salaried roles
- We are charging a 20% service fee on checks to make these salaries possible. Any and all additional tips will be distributed to a pool of which all employees will be a part of.
- A bonus structure for salaried employees
- Starting with a small team and 4 services per week to ensure tight communication and understanding of the operation before expanding to 5 or 6 days.
- Flattening the hierarchy. By hiring almost entirely salaried roles and having a small team in a small space my goal is to eliminate or severely reduce the “manager/employee” dynamic. I want every person interacting with guests to feel a sense of ownership and inclusion with this project.
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Schedule and expected hours
- Will typically be scheduled for 4 dinner services (5p-11p) per week at 8-12 hours per shift. Scheduled hours will not exceed 40 hours on average per week.
- Shifts will typically be between 1:00 pm and 11:00 pm with one shift per week beginning in the morning between 9:00 am and 10:00 am.
- Additional unscheduled admin work is expected for things such as inventory, stocking, menu creation, research and development, and other administrative work to be done at the discretion of the employee either on site or remotely. Total work should not exceed 50 hours per week.
- Once a week employees may be expected to be present for a meeting which may take place in person or virtually to discuss business operations.
- Up to one additional shift may be required on occasion in the event of another employee’s absence
About us:
Nettare (1953 W Chicago Avenue) is a bar, restaurant, and market in the West Town neighborhood of Chicago founded by restaurateur Conner O’Byrne. Under the leadership of executive chef John Dahlstrom (BLVD; Table, Donkey, and Stick), Nettare’s fresh and regional menu takes inspiration from Italian and Mediterranean food cultures but is decidedly rooted in Midwest sensibilities with a focus on local producers from the Great Lakes region. After being greeted by the boutique market with a focus on local spirits, the 45-seat, sun-filled restaurant welcomes you with tea, coffee, pastries and sandwiches by day – and an immersive dinner experience by night (with a coveted 5-seat chef’s counter) that values sustainability, seasonality and regionality.
