Mission: Great Hospitality, Every Time.
We are in need of amazing team members at our two North Italia locations in Austin, Texas (2nd Street and The Domain). We will be interviewing candidates of all levels on Thursday, May 2nd from 9am-6pm at both locations. We are looking for all positions (front and back of house), schedules and availability! Swing by the patio (at either location) to meet the team!
It is so important to remember that your employees have lives and important roles outside of the office. To that end, our home office in Phoenix celebrated the children, mothers ("bomb moms") and fathers ("rad dads") of Fox Restaurant Concepts with a fun (and food-filled) Take Your Kid to Work Day this Thursday. Here are the kids of FRC in Sam's office!
Did you know that Take Your Daughters and Sons to Work Day is a nationally recognized celebration? On the fourth Thursday of each April, more than 37 million Americans at over 3.5 million workplaces participate! #Culture
To be a success at Fox Restaurant Concepts, you have to love people, period. It’s the secret sauce of all of our concepts. But with us, the difference is you can be your true self while doing so. With each of our different restaurants, there’s something for everyone and an opportunity to find your perfect fit.
WHAT DOES IT MEAN TO WORK FOR FOX RESTAURANT CONCEPTS?
Fox Restaurant Concepts is a privately-owned company that began as a single restaurant in Tucson in 1998. Built upon an ever evolving and growing lineup of concepts, our restaurants are the rare blend of true creativity and culinary excellence, paired with real flexibility and opportunity. A career with us can be the start of a journey into a variety of business areas, or the continuation of a meaningful career. We are looking for new people across all levels to take their next step as a part of the Fox Restaurants Concepts family.
Below is a glimpse inside our very first restaurant (and local Tucson favorite), Wildflower American Cuisine.
WHO IS THIS GUY SAM FOX?
Sam Fox – a “serial restaurateur” – is the creative visionary behind Fox Restaurant Concepts, one of the most successful restaurant groups in the United States. An eleven-time James Beard Award semifinalist for Restaurateur of the Year, Sam is a New York Times best-selling cookbook author and has been named one of the 50 most influential people in the restaurant industry by Nation’s Restaurant News for the fifth consecutive year. To hear Sam's thoughts on hospitality during a recent speaking engagement, click here.
THE HENRY, THE GREATEST NEIGHBORHOOD RESTAURANT
This February, we brought Phoenix favorite The Henry to Uptown Dallas. Dallas is our third location of The Henry, with a fourth in the works on Coronado Island! Below are some images of our beautiful, 3-meal period wonderland.
PHOENIX LOCATION (above)
WEST HOLLYWOOD LOCATION (above)
With restaurant staff buzzing around our two-story Dallas location (see above), we thought we would share an interview with Sam Fox himself, sharing the origins of The Henry, what we call "The Greatest Neighborhood Restaurant."
Thinking back on the original Henry in Phoenix, how did it come to be?
We initially had our offices above where three of our restaurants were. We had Sauce, which we owned at the time, Olive & Ivy and Culinary Dropout at the Scottsdale Waterfront, and I lived in a high-rise condo right there. I’d walk to work and I’d visit all the restaurants. I loved the urbaness of it but I also loved how connected we were, being around all of our employees and all of our guests everyday. Eventually we outgrew our offices and around that time I moved to a house in Arcadia which is about two blocks from where our office is now. I was looking for space to emulate what I had been doing for the last five years.
I found a building that was 22,000 square feet and I thought, “This is going to be great, this is our space. We’re going to do it. We’ll have our offices, I’m going to build a restaurant, a test kitchen, we’ll have everything here.” Our financial guys in the office said, “You’re crazy. We’re going from 5,000 square feet to 22,000,” But we did it; we leased the whole building.
We just wanted a place that you could go to everyday. I was going to be there everyday, so breakfast, lunch or dinner, that’s what we decided to do. We wanted to build a restaurant that was a place you could go for any occasion.
We were in the office for a year before the restaurant opened which helped us understand a little more about what we wanted to accomplish. It really started to take on a life of its own. There was this little stairwell and I thought, let’s put in a coffee bar. We built the test kitchen which was really important to us as well so we could work on menus and not have to travel to restaurants for tastings.
What is the concept?
The concept was like a daily grill. I wanted some of the better items that we had on our other menus. I wanted stuff that was very American grill, a place that you can go to and get a burger, you can get an incredible steak, you can get fresh fish, or you can get a salad. You can get any of that at any time. You can come in the morning and get coffee, get a real casual experience at the coffee bar. Brunch on the weekends, which is more of an event than we thought it would turn out to be. We’re doing seven hundred people for brunch on Saturday and Sunday. You know, I didn’t really have a description about what I wanted it to be. We just kept working on it and were like, “Let’s do this, let’s do this, and let’s do this”.
Where did the name come from?
We were remodeling a home around the time we were moving into the new office and we were going through some fixtures for one of our bathrooms that were by Waterworks and the line was called The Henry. I looked at the fixture and it felt like what we were doing at the restaurant; how we were designing the inside. It was old, it was new, it was sort of post-modern meets Ralph Lauren. That really was the inspiration for the name and restaurant. It was that water fixture, which is kind of crazy.
GROWTH STATES: TEXAS, CALIFORNIA, NORTH CAROLINA, MARYLAND, VIRGINIA & TENNESSEE!
If you are a chef or front of house manager looking for something new, we would love to meet you!
Another amazing benefit of working for FRC is that you are joining a creative culinary community that strives to make sure each of our restaurants is truly ingrained in the fabric of the communities we serve. As part of our commitment, we established our charitable giving program, Feed the Soul, where every year we donate resources and funds to over 400 organizations. We also support them with our time and culinary talent by hosting restaurant benefit nights, volunteering on national holidays, participating in local culinary events and donating gift cards. This past December, we donated 23,821 cans from our restaurants to benefit UMOM, a non-profit providing shelter, supportive services and affordable housing to individuals and families experiencing homelessness. Below is a photo of our Boulder Flower Child team with their donations!
I have been working at Fox Restaurant Concepts full-time (More than 3 years)
Best team I’ve ever worked with. Everyone cares & works hard & has each other’s backs!
We are so busy we need a bigger restaurant!
Advice to Management
I applied in-person. The process took 1 day. I interviewed at Fox Restaurant Concepts (Scottsdale, AZ) in August 2017.
I just came in and sat down with the manager, he asked me a few questions and then gave me the job right on the spot. I came back soon afterwards for training. Very laidback and easy process overall.
Pay Equality Pledge
Committed to paying equitably for equal work & experience
Career Advancement Program
Helping employees "upskill" into higher-paying positions
Social Responsibility Pledge
Formal programs or foundation to give back to communities
Pledge to Thrive
Taking steps to prioritize employee well-being
First Job Programs
Maintain entry-level hiring and career development programs to give people career starts