Maitre D

This is not a traditional Maître D’ position. The role sits at the heart of a unique ecosystem where hospitality, design, and retail converge. Born out of Roman and Williams’ vision for La Mercerie, the restaurant is more than a dining destination, it is an immersive cultural experience where French gastronomy meets crafted interiors, artisanal objects, and a discerning creative clientele. The Maître D’ will embody the soul of this space: orchestrating the dining room with elegance, working seamlessly with retail and culinary teams, and ensuring that every guest encounters a world where hospitality and artistry are inseparable.

The Maître D’ is the face of hospitality and the steward of the guest journey. Equal parts gracious host, floor leader, and operational manager, you will guide the rhythm of service while collaborating across departments to uphold the holistic vision of La Mercerie. With a refined presence in the dining room and strong administrative discipline behind the scenes, you will lead the service team to deliver experiences that are both elegant and deeply personal, reflecting not just the standards of fine dining, but the distinctive character of Roman and Williams.

Key Responsibilities

• Welcome, engage, and seat guests with warmth, discretion, and refinement, ensuring that every interaction reflects the spirit of La Mercerie.

• Direct the flow of service, pacing, and atmosphere, collaborating with culinary, beverage, and retail teams to maintain harmony across the space.

• Recruit, train, and mentor front-of-house staff, instilling service traditions rooted in French dining, old-school hospitality, and the artistry of the brand.

• Partner with the retail and merchandising teams at Roman and Williams Guild to ensure service integrates seamlessly with the retail environment and reflects the shared ethos of craftsmanship and design.

• Cultivate personal connections with a clientele drawn from the worlds of art, fashion, and culture, ensuring their experiences are memorable and tailored.

• Oversee reservations, seating charts, payroll, scheduling, and cost controls while upholding the highest standards of efficiency and grace.

• Safeguard the physical and sensory experience of the dining room, from artisan-crafted tableware to music, lighting, and service cadence.

• Handle guest concerns with diplomacy and professionalism, turning challenges into opportunities for loyalty.

• Model poise, warmth, and artistry, fostering a team culture where hospitality is treated as both craft and calling.

Preferred Qualifications

• Bachelor’s degree in Hospitality or equivalent fine dining management experience.

• 6–8 years of leadership in fine dining or luxury hospitality, with experience in design-driven environments strongly preferred.

• Mastery of classic service standards, French dining traditions, and contemporary refinements.

• Demonstrated ability to inspire and elevate service teams in high-profile, high-volume settings.

• Proficiency with reservation systems, POS platforms, and guest management tools.

• Strong operational and financial acumen, with experience managing labor and service costs.

• Professional presence and communication skills that reflect discretion and refinement.

• A passion for design, gastronomy, and the blending of retail and hospitality into a singular guest experience.