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Maitre D
Agern Restaurant
89 E 42nd St, New York, NY 10017
Agern Restaurant hiring Maitre D in New York, NY

Agern Restaurant hiring Maitre D in New York, NY

Agern RestaurantMore Info

Full Time • Hourly (Based on Experience)
Expired: Apr 2, 2020

Sorry, this job expired on Apr 2, 2020. Below are other jobs that may be of interest to you.

Requirements

1 year


Job Details

Agern: 

Founded by Claus Meyer and led by Danish chef Jeppe Kil Andersen, Agern Restaurant sits in the heart of New York – Grand Central Terminal. Agern Restaurant is a Nordic-inspired Michelin restaurant located in Grand Central Terminal. Agern has been Michelin since 2017 and received 3*** from the NY Times. Nordic cuisine is simple, wholesome and seasonally prepared, predominantly based on produce sourced from the local region but rooted in Scandinavian hospitality served in an informal atmosphere.

Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • Free Shift Meals
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 

Essential Duties & Responsibilities:

  • Handles all guest concerns and complaints in a professional manner and further communicates these to the management team.
  • Maintains a visible presence on the floor and regular guest interaction during business periods.
  • Maintains daily knowledge of all restaurant private events, special events and dinners, and holidays. 
  • Makes sure MeyersUSA’s highest quality standards of Food and Beverage service and products are maintained. 
  • Operates the computer and reservation system with accuracy and appropriate speed.
  • Receives reservations and answers in-person and telephone inquiries.
  • Greets, accompanies and seats guests at an appropriate walking pace for the guest according to station charts, rotation guidelines and departmental procedures.
  • Oversees the hosts in seating guests, maintaining the restaurant and restrooms, and keeping the Management team informed of the dining room status.
  • Assists in table setting and general dining room maintenance.
  • Is familiar with all menus; menu specifications; menu abbreviations; Maintains knowledge of menu cuisine, wine list, special items, etc. featured in the restaurant.
  • Is familiar with all POS systems, pre-check and cashiering procedures; Is able to sell gift certificates.
  • Demonstrates a courteous, friendly, congenial, polite, professional and efficient attitude.
  • Adheres to all departmental and company policies and procedures as well as local, state & federal laws - including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, service and sanitation.

Skills and Qualifications:

  • Customer service orientation should consist of organization, ability to handle multiple tasks simultaneously and the ability to work in teams in a fast-paced environment.
  • Must provide overview over the Host team to prepare and serve delicious and safe food to our patrons while meeting or exceeding our business objectives.
  • Must be a natural service provider who assure their assigned area is operating smoothly and efficiently while providing a great Guest experience. Nurture a culture of happiness, self-awareness, measurement, and continuous improvements.
  • Must be detail oriented and self-driven in order to resolve basic operational issues in a timely manner and conduct oneself as a role model.
  • Guest service orientation should consist of organization, ability to handle multiple tasks simultaneously, ability to work in teams, ability to record orders, and entering orders as required into POS system.
  • Required to become familiar with the menu, and standard operational procedures for the restaurant, equal to what is expected by the servers and bartenders.
  • Team-service experience is strongly recommended and a minimum of six (6) months of experience from a comparable establishment required.

View Job Description

European, Scandinavian

Upscale Casual

Part of MeyersUSA

About Agern

In Spring of 2016, Claus Meyer and his team opened a fine dining restaurant, Agern, in Grand Central Terminal.

Housed in the beating heart of New York City, Grand Central Terminal, the restaurant brings Nordic roots to one of the city’s most iconic locations. The restaurant will be an ambitious, yet welcoming, fine dining destination serving both ala carte and a chef’s tasting menu. The beverage program focuses on American wine, beer, and spirits, with sustainable producers at it’s core.

About Claus Meyer

Meyer is a world-renowned restaurateur and culinary entrepreneur. He is the mind behind the New Nordic Cuisine Movement and the co-founder of noma, rated the world’s best restaurant four times on the World’s 50 Best Restaurant list. He has hosted several Danish and international TV cooking shows and written numerous cookbooks. Meyer co-owns several restaurants, including Studio in Copenhagen, which received a Michelin star just four months after opening, as well as several bakeries, delis, a catering business, an orchard, a vinegar factory, a coffee roastery as well as a cooking school for kids and adults.

Believing in food as a driver for social change, Meyer established the Melting Pot Foundation in 2010. The organization runs a cooking school project in Danish prisons, motivating incarcerated people to live a life without crime. In 2013, Melting Pot established a cooking school in La Paz, Bolivia, providing culinary education to impoverished Bolivians, also serving as a gourmet restaurant, Gustu, voted 17th best in Latin America on the Latin America’s 50 Best Restaurants list.

This summer, Melting Pot will initiate a social project in Brownsville, East New York, establishing a culinary school, cafeteria, bakery and community center, serving the local community and with the goal of engaging at-risk youth and impacting peoples lives beyond the walls of the kitchen.

Meyer is an associate professor in the Department of Food Science at the University of Copenhagen as well as an adjunct professor at the Institute for Corporate Social Responsibility at the Copenhagen Business School. In 2015 he was appointed “Social Impact Fellow” at the Hass School of Business, University of California, Berkeley.

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