Ticking bomb - F & B Supervisor Maxime’s Employee Review

NONE, they give you benefits and “good pay” but that doesn’t make up for the treatment they give you and the little they care about the employee

Extremely high turnover and a very unhealthy work environment. Management operated through pressure and fear rather than structure or support. Long hours and burnout were normalized, while communication was inconsistent and often reactive. The company struggles with employee retention for a reason. Many staff members appeared emotionally exhausted, and morale in the kitchen was noticeably poor. There was a strong disconnect between leadership expectations and the actual realities of operating in NYC. Despite presenting itself as a luxury brand externally, the internal culture felt chaotic, political, and unsustainable. Professional growth depended more on favoritism and internal dynamics than actual performance, they keep on comparing staff from the US to the one in London, if that’s the case, they should’ve just stayed at their main location instead of complaining that people on NYC can’t get the job done correctly and bringing your own staff from London to work here which btw all of them are racists and entitled, it’s not even like we’re in a Michelin star restaurant, and even in those places, treatment is way better than in this company. I would strongly encourage candidates to ask detailed questions about work-life balance, turnover, scheduling expectations, and management structure before accepting a role here.

Free staff meals, nothing else.

Toxic place with toxic culture. Didn't care for the staff, didn't have propper structure or organization. The management was very young and inexperienced and seemed to be like a playground for them at where they could feed their ego and make pretentious food. Most of us that were hired for the preopening had at minimum 15 years of experience and treated us like comis, like we knew nothing. Anyway people came and left like flies, and from what I hear still continues like that. They are recruiting since last year and still haven't got a full team. I got hired last November and started in January about 15 of us by March we all were gone, Head chefs, CDPs, Commis, all. New people kept coming every week stayed for a week never to be seen again. Very toxic micromanagment. They try to lure people in with the club's story and the fancy pictures of the books but there is no substance.