Restaurant Manager

Job Summary

The Restaurant Manager position at La Mercerie exists at the intersection of hospitality, design, and culture. Conceived by Roman and Williams, La Mercerie is not just a fine dining restaurant but part of a larger ecosystem that includes the adjacent Roman and Williams Guild. Here, the dining experience is inseparable from its environment: refined French gastronomy served in a space defined by craftsmanship, artisanal design, and timeless elegance. The Restaurant Manager will ensure that the dining room operates seamlessly while working in harmony with retail and merchandising teams, creating a guest experience where every detail, from service to setting, is elevated and unforgettable.

As Restaurant Manager, you will oversee the day-to-day rhythm of service, balancing the demands of high-volume fine dining with the traditions of old-world hospitality. This role requires an operator with a keen eye for detail, a visible presence on the floor, and the ability to lead a team in delivering experiences that reflect both French culinary heritage and the distinctive ethos of Roman and Williams. Beyond running service, you will collaborate across culinary, beverage, and retail departments to ensure that every aspect of the guest journey reflects the artistry, precision, and care that define La Mercerie.

Key Responsibilities

• Oversee daily restaurant operations, aligning service with budgets while maintaining the highest standards of quality and hospitality.

• Anticipate guest needs and ensure each interaction reflects refinement, attentiveness, and genuine warmth.

• Lead, train, and inspire front-of-house staff to deliver fine dining service standards in a high-volume setting.

• Collaborate closely with the culinary and beverage teams to harmonize timing, presentation, and service.

• Partner with retail and Guild colleagues to ensure a seamless integration of hospitality and design, reflecting the shared ecosystem of Roman and Williams.

• Safeguard quality and detail in every element of service, from plate presentation to wine pairings and table settings crafted by artisans.

• Build and sustain strong relationships with guests, clients, and staff, rooted in trust, respect, and hospitality.

• Manage purchasing, cost controls, and inventory with operational discipline while preserving the restaurant’s standards of excellence.

• Lead pre-shift meetings, oversee floor pacing, and maintain a visible leadership presence during service.

Preferred Qualifications

• Associate’s degree or higher in Hospitality or related field preferred.

• 2–4 years of fine dining management experience in a high-volume environment required.

• Deep knowledge of food, wine, and pairings, with the ability to communicate them with authority and elegance.

• Proven background in operations management, purchasing, and cost control.

• Outstanding communication skills, professional presence, and the ability to lead by example.

• ServSafe Certification preferred.

• A passion for hospitality, gastronomy, and the blending of service with artistry and design.