Behind the Scenes at Can Can and The Dressing Room: A Conversation with General Manager Brian Trask
In the heart of Post Alley, The Dressing Room at Can Can has been a culinary delight for many, but have you ever wondered about the person orchestrating this gastronomic symphony?
Meet Brian Trask, the General Manager of The Dressing Room, whose journey to this exciting role was nothing short of serendipitous. From the art of inspiring and leading his team to the challenges posed by the ever-evolving restaurant industry, Brian's story is as intriguing as the restaurant itself.
As we delve into his daily routine and management philosophy, you'll gain a unique insight into the world behind the curtains at The Dressing Room and discover what makes this dining experience truly exceptional.
THECANCAN.COM: We'd love to know how you ended up as the General Manager here. Can you share some highlights from your career journey that brought you to this exciting role?
Brian Trask: I used to run a restaurant in North Bend, but when my family grew, I needed to be closer to the city. I ended up back downtown, and then the pandemic hit, causing everything to shut down. I spent a year and a half as a stay-at-home dad. Slowly, I began to explore my way back into the restaurant industry, and the opportunity at Can Can unexpectedly fell into my lap. Interestingly, I initially applied for the role of Bar Manager, but I eventually found myself in the position of General Manager.
THECANCAN.COM: Paint us a picture of your typical day as General Manager. What are the things you enjoy doing most to keep this place running smoothly?
Brian Trask: My daily routine involves a lot of meticulous planning. The day kicks off with extensive prep work and placing orders to ensure we have all the ingredients and supplies we need, preventing any potential shortages. I make it a point to connect with the servers on the floor, ensuring everything is running smoothly for our valued guests. I also check in with the kitchen team to guarantee they have all the essential resources at their disposal. Following these initial tasks, a significant part of my day is dedicated to crunching numbers, and cross-referencing receipts to ensure our financial operations are on track.
In addition, part of my role is having conversations with our employees about service - what worked well, what could be improved, and how we can continually strive for excellence. These conversations are often my responsibility, and I find them to be an essential part of our journey to success.
THECANCAN.COM: It takes a great leader to run a restaurant successfully. How do you inspire and guide your team to provide exceptional service? Any secret sauce to your leadership style?
Brian Trask: Maintaining regular, candid conversations with our team is a cornerstone of our approach. I treat everyone fairly, but fairness doesn't mean treating everyone the same. Different individuals are motivated and learn in distinct ways. I have to think about what is the most effective teaching method and communication style for each person. It's all about understanding how they respond to various situations, and how they learn.
Our close-knit working environment here is truly special. During peak hours, we're all on the floor, contributing to the lively atmosphere. And even when we're stationed in the waiting area during the show, there's a lot of time for us to all get to know each other better.
THECANCAN.COM: We all face challenges in our jobs. Could you tell us about some of the interesting hurdles you've encountered as General Manager and how you've overcome them?
Brian Trask: Dealing with the persistent challenges posed by COVID-19 was undeniably tough. In the context of the restaurant industry, there were times when we were uncertain about our week-to-week operations. Our main focus was on keeping our staff and guests safe.
Also, the prolonged closure of restaurants for a year and a half brought changes to our clientele and, consequently, impacted the employee experience. Adapting to these shifts was a complex process. Sadly, many talented restaurant professionals left the industry due to the industry's recent transformations. It took some time to find the right staff who shared our passion for hospitality, but we now have a great team in place.
THECANCAN.COM: Creating unforgettable dining experiences is key. Are there any special tricks or innovations you've introduced to make our readers' visits here extraordinary? And how do you keep improving based on customer feedback?
Brian Trask: We're dedicated to establishing The Dressing Room as an integral component of our business. We aim for it to be a standout, independent experience that draws people in, rather than merely an afterthought to the theater. Creating an attraction is our current focus, and we're excited about the experience we're shaping. With a diverse menu, including outstanding brunch and dinner options along with various gluten-free and vegetarian choices, we encourage everyone to give it a try.
Hungry for more? For more information on The Dressing Room, please visit www.thecancan.com/cancansdressingroom.
