New info on Spring Hill (the restaurant)

A few weeks after we reported on the appearance of that sign in the long-awaited Spring Hill restaurant space (ex-In Bloom) that we’ve been watching for more than a year on the north end of The Junction, we have just heard from Mark and Marjorie Fuller, owners of the restaurant-to-be — who want you to know they’re looking for a maitre d’:

Spring Hill restaurant will be opening in March, maybe April and for now, are looking to hire one good person for our Maitre dâ€™ position. We were wondering if the West Seattle Blog would help by posting our craigslist ad.

Sure thing. Here’s the link; and here’s the text of that ad, which reveals a little more about Spring Hill:

SPRING HILL, Chef Mark Fuller’s contemporary/casual restaurant is seeking an experienced Maitre d’ to work evening dinner shifts.

This is a full-time position with good pay and many benefits.

We are looking for enthusiastic and professional people with a genuine feel for hospitality and attention to detail.

The restaurant will be located at 4437 California Ave SW in West Seattle and will open this Spring. This is a brand new 74-seat restaurant. Expect the food and wine menus to reflect the Pacific Northwest.

Please email a resume and brief cover letter to springhilljobs@gmail.com.

We have follow-up questions out to the Fullers to see if we can get a bit more info to share with you about what Spring Hill will be like.

Travis January 12, 2008 (9:03 pm)

Mark Fuller was the Chef at Dahlia and a Tom Douglas protagee. I nice coup for WS.

jrd January 13, 2008 (2:19 am)

Maitre d’?

Yet another WS restaurant I won’t be going to. This is West Seattle. Not Mercer Island… Medina… People who live here don’t want restaurants with Maitre d’s.

Good lord.

Jan January 13, 2008 (12:11 pm)

jrd…and why not? People in West Seattle aren’t good enough? Really, I’m just giving you a hard time :) I equate Maitre d’ with hostess, I suppose…someone to show you to your table. It’s not a rocket science kind of job, except that you really have to be organized….and willing to take that tip for the window view ;-) (OK, I realize I’ll probably hear from the other local Maitre d’s now, explaining the intricacies of their job)

I think it will be interesting to see how this place evolves, once the owners, etc. get acquainted with the locals. I assume reservations will be needed :)

D. January 13, 2008 (12:27 pm)

well jrd I’m sure they won’t really miss your business…stick to McDondals for your big nights out, they don’t have Maitre d’s…

V January 19, 2008 (8:15 pm)

Congrats for the new resturant! I heard the food is going to be NW cuisine that is very FRESH!!! It is so hard to find a place to eat in WS that is healthy. Looking forward to it! Oh and jrd the trailer park you live in is calling you home.

Alysha January 24, 2008 (3:42 pm)

I won’t necessarily argue with you Jan, but I was a Lead Host (equivilent to Maitre D) for 5 years at high end restaurants like Daniel’s, Palisade, and Palomino. It’s not rocket science, but I’ve seen a lot of people do a crappy job and a lot of “just hostesses” doing a job they aren’t qualified to do. It does take an amount of finesse and a certain quality to be able to read people within seconds. To me working a shift at the front desk is like putting together a puzzle without seeing all the pieces before you start. It can be frustrating, but usually fun once you get the hang of it.
And a good Maitre D should make anyone feel special and welcome, even JRD. Good luck, can’t wait to see the place.

karen anne June 15, 2008 (7:47 pm)

Mark is a great guy and I’m sure you won’t be disapointed !! As a chef, he’s the type his cooks would follow to the gates of hell. I’ve had the pleasure of working side by side w/ him and I’d gladly do “battle” w/ him again. CONGRATS to Mark !! It gives us up and comers the sense that the dream of our own place is possible. ALL THE BEST MARK

Tom July 10, 2008 (1:46 pm)

I think jrd’s point is “no more of these $16 for 4 tiny scallops” restaurants. I don’t know about you but overpriced and small portion are difficult to digest for anyone not making 6 figures.

Noah July 15, 2008 (11:46 am)

I sincerely doubt that many realize how expensive it is to operate a restaurant or what a razor thin profit margin restaurants work on. One has to pay for the staff to prep, cook and serve the food, pay all the utilities, taxes, rent, flatware, plates, breakage, etc. plus the interest on the loan for the build out of the restaurant. You think your mortgage or rent is expensive? Restaurants have to compete with the same property values you do. Generally 30 percent food cost is considered the norm. U-10 scallops (meaning 10 per pound) are 1.6 ounces each. At $14.99/ lb (cityfish.com) a plate of four scallops costs the restaurant $6.02 before they even put a garnish or a side dish on the plate. At 30 percent food cost a plate of 4 scallops should cost $18.00 not $16.00 and don’t forget that is just four naked scallops on a plate. If you think that restaurant is getting rich off an $18.00 plate of scallops think again.
If you want to go purchase the scallops yourself and cook them at home you are looking at $6 for your scallops plus your gas money, plus the hour or two spent in the kitchen to prepare them and then clean up afterwards. What’s an hour or two of your time worth? $12?

I don’t make six figures and I can’t say that I dine out at high end restaurants all the time, but I also don’t confuse quality with quantity. Given the opportunity and accrual of the appropriate funds through budgeting I am more than happy to partake of a well thought out and executed meal in a restaurant.

Robin August 14, 2008 (11:53 am)

Noah, thank you for taking the time to spell it out for the layperson…..I hate to charge over $20 an entree….but it’s just not possible to put out a quality product that will satify the American belly for less than that….so indeed, it may seem high, it’s really peanuts!

HTL September 16, 2008 (6:50 pm)

Both Noah and Robin are skirting the main point, which is that is costs virtually the same amount to cook and deliver 8 scallops on a plate as it does for 4. But restaurants want to starve you so that you will order more items, plus dessert. They think that’s the way to make money.

However, the average restauranteur’s grasp of restaurant economics is faulty. You can make more money by delivering healthy portions (thus generating wider appeal, no pun intended) with efficient table turns, and having a full lunch and dinner crowd, than you do by letting a smaller crowd linger over their tiny meals and leave feeling hungry.

In at least three different online reviews, I have seen the portion size referred to in connection with this particular restaurant. That is not a recipe for success.

Sorry, comment time is over.