by Monica Chamness
Staff Writer
Bistro Aix, the popular, offbeat eatery in San Marco, now has a general manager behind the helm. Jerry Mullen, who has been the dining room manager at the restaurant for three years, has been promoted to general manager.
“Making sure our guests are happy is my number one priority, no matter what else is going on,” said Mullen.
Happiness can be quantified — at least, in terms of Mullen’s duties. As is the case with most fancy new job titles, Mullen’s responsibilities have increased. He’s now monitoring sales, ensuring vendors meet their obligations, keeping the wine list up-to-date, maintaining cleanliness standards, staying within budget and supervising employees, which includes assigning tasks, hiring, interviewing and disciplining.
The restaurant industry hasn’t always been a mainstay in Mullen’s life. He has studied computer science, worked for AT&T and sold adult beverages in New York state. In fact, just a few years ago, Mullen was struggling to break away from the food service industry and into a field with fewer frustrations.
“I was actually trying to get out of the restaurant business,” he revealed. “A lot of people that you work for aren’t straight up. Owners and management say and do things that aren’t necessarily correct. Restaurants aren’t generally run the way they should be.”
Fifteen years in a trade he felt was jerking him around began to wear on Mullen.
He worked at the now-defunct Cattail’s in Mandarin when he first moved to Jacksonville 10 years ago. From there, he waited tables and tended bar at San Jose Country Club. After that, he ran the main dining room at the Cabana Club in Ponte Vedra, which was eventually sold to the Marriott at Sawgrass. Before finding his place at Bistro Aix, Mullen was employed at Ramada Inn Mandarin. Searching has led him to the place where he finally feels comfortable.
“I do what I say I’m going to do and try to treat people the way they want to be treated,” said Mullen. “I like working for honest, straightforward people who have the same thoughts on how things should be done. I know that chef [Tom Gray] and the Schneiders [owners Mike and Terry] are on the same page. This is a good organization to work for. Chef’s awesome. To work with him every day, I’m lucky.”
Mullen almost bypassed Jacksonville altogether. Born in upstate New York, he longed to move to a larger town with better options and more golf. It was a toss-up between Gainesville or here but, fortunately for the bistro, Mullen chose Jacksonville. Now he has plenty of opportunities to improve his 18-handicap golf game.
Despite his recent promotion, Mullen is not looking to brand the restaurant with a signature concept. The bistro already has a distinct image.
“Just because I was promoted doesn’t mean I’m going to start changing things,” he maintained. “Chef and I work very closely together so the decision process is ping-ponged back and forth until we come up with an answer. I don’t come to work every day saying I want to make changes just for the sake of changing things. I’d like the kitchen to be quieter; I’d like the music to be better; and I’d like the building to be bigger, but those are things beyond my control.”
Shortly down the road, Mullen envisions growth for the trendy dining spot. In the meantime, though, Mullen will be tuning into televised sports, spending time with his daughter Danielle and, definitely, attempting to plump up the restaurant’s outside catering business.