I have always looked at salary positions in the restaurant industry as somewhat of a trap. It generally means a significant pay cut and longer hours.
That being said, eventually one must transition from the hourly+gratuity lifestyle into a salary role if they wish to grow. When did you know that it was (or wasn't) the right time to make the transition? What is your stragedy on negotiating terms of salary to meet your goals as a professional as well as your monotary needs? What makes or breaks an offer for you?
Also, what methods do you use to generate profit for your employer? How do you make yourself most valuable? (Wine buying strategies, management philosophies etc. etc.)