Agern - Floor Manager

New York, United States | Agern - FoH | Full-time



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 or Scandinavian 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.


Under the direction of the General Manager, The Floor Manager is responsible for providing a great Guest experience. They must manage and lead the dining room team at Agern to serve safe and delicious food and beverages to our guests, while assisting and managing Team Members as well as working with the front-of-house (FOH) management team for Agern. Assisting the AGM with their tasks, while working towards creating and maintaining a high-quality staff and creating an inviting and remarkable guest experience are the responsibilities of the Floor Manager.


Here is your chance to be a part of a restaurant that will provide you an opportunity for rapid career advancement and skills training.


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 and Responsibilities:

  • Handles all guest concerns and complaints if they arise 
  • Maintains a visible presence on the floor and interacts with guests and team members. 
  • Assists in all aspects of employee relations, including but not limited to hiring, disciplining, developing, coaching, mediating, recognizing, and evaluation team members according to MeyersUSA guidelines and policies. 
  • Communicates to the team all company promotions and initiatives on a daily basis through shift meetings of any adjustments to menu, and events scheduled. Solicits feedback from the team to continuously drive operational improvements and motivate the team. 
  • Assists the front-of-house (FoH) management team in ordering supplies as needed; communicates equipment and maintenance needs to the direct reports and finds solutions to these issues. 
  • Properly edits payroll for accurate processing of paychecks if applicable and as assigned by the General Manager. 
  • Ensures adherence to all cost control procedures, such as voids, discounts, comps, etc., and ensures all team members understand and follow those procedures. 
  • Assists in development and/or implementation of all schedules and rotations; adjusts or balances the staffing levels in order to control labor costs without sacrificing guest service. 
  • Assigns sections and breaks for team members and makes sure to release team members once their station and section has been organized and communicated. 
  • Monitors full Team Member compliance associated with responsibility of food handling and serving alcohol. 

Skills & Requirements:

  • A strong knowledge of wine, beer, cocktails and non-alcoholic.
  • 1-3 years of experience in fine dining experience.
  • Working during weekends, holidays and peak business periods are required, including working any shift/ day designed by the department.
  • Must provide leadership over the front-of-house (FOH) team to prepare and serve delicious and safe food to our guests while meeting or exceeding our business objectives
  • Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required. 
  • The ability to clearly communicate operational tasks in English is required. Must demonstrate proficient English writing skills and must be effective in engaging with our Guests to listen to their feedback and resolve their concerns. 
  • Must obtain Food Handler/Food Protection-certified within 6 months of employment. 

Education and Experience:

  • A business degree or equivalent preferred.
  • A minimum of one 1-2 years of Michelin restaurant management experience, or experience in an ambitious fine dining restaurant is required.
  • Experience overseeing multiple restaurants venues preferred.