ABOUT THE COMPANY

Maxime’s is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private member’s clubs 5 Hertford Street and Oswald’s in London.

Opening in Fall this year, Maxime’s is located on Madison Avenue, New York on the site of the former Westbury Hotel and will continue the long-established Birley tradition of providing exceptional experiences to our members and guests.

Maxime’s mission is to deliver excellence in service standards and hospitality. Exhibiting passion for what we do within the values of who we are. Inward looking rather than outward projecting. A club of comfort and discretion where members’ needs are met with personality and humility. An environment of stimulating décor, celebrating outstanding food and extraordinary wine. Our members will feel that they are in a private house, being looked after with the utmost care and professionalism by friendly and attentive staff.  

POSITION SUMMARY

The Director of Restaurants is responsible for overseeing all Front of House Food & Beverage operations across Maxime’s multiple dining rooms. They will ensure standards of service, quality, and execution are maintained at the highest levels; will foster a team culture that is passionate about providing the highest quality experience to our club Members and guests.

ESSENTIAL DUTIES & RESPONSIBILITIES

Service & Hospitality

• Accountable for exceptional service standards and guest satisfaction across all dining rooms within the Club through collaboration with all departments in line with our Mission and Vision, golden rules and the company values.
• Drives a team culture and passion for hospitality, food and beverage discipline specific training, industry competitions, market research and development, collaborative training between front and back of house, digital sharing platforms, and training resources.
• Accountable for the development and maintenance of operational guidelines, training documents, SOPs, order of service and additional resources that support the execution of service excellence.
• Collaborates with food & beverage leadership, vendors and suppliers to facilitate team access to training, equipment and tools that may enhance the dining experience.
• Accountable for the consistency of the Member experience within a private club by creating service standards which are structured to achieve this. This includes an environment to foster an engaged and supportive team.
• Accountable for the food and beverage department’s rigorous development of guest recognition and preferences, capitalizing on systems in place to enhance service relevance.
• Continually drives operational excellence by supporting the Food and Beverage team in identifying issues and developing action plans as it relates to standards.

Business & Financial

• Participates in periodic P&L reviews, and provides input on F&B facilities summaries, proformas and preopening budgets and in annual budget planning activities.

• Collaborates with Culinary, Beverage and Wine leaders in establishing appropriate par level for all inventories to support forecasted business volume.
• Ensures effective, accurate, and timely inventory tasks are completed by all teams.

Operations

• Works closely with cross-departmental teams to ensure standards of service are implemented with a high degree of execution across all areas of the club.
• Accountable for daily operations, including staffing, training, scheduling, and performance management.
• Formulates, recommends and implements procedural guidelines, policies and standards pertaining to the overall Food and Beverage operations, service quality, training and development, cleanliness and sanitation, and cost control.
• Develops and maintains standardized departmental training curriculum and works with direct reports to conduct ongoing training.

• Keeps all departmental literature up to date including, but not limited to: Job Descriptions, Training Manuals, and Menu Descriptions.

• Works with restaurant managers to establish staffing requirements based on anticipated business, adjusting as needed.
• Communicates daily with restaurant management, events and reservations teams to obtain/provide current information regarding daily activities/functions and upcoming events.
• Conducts regular departmental or inter-departmental meetings to effectively communicate with department managers, ensuring that they are kept apprised of relevant information and activities. Sets overall communication standards amongst management team.
• Ensures security and proper use and control of all operating stock and equipment for all Food and Beverage departments.
• Maintain the safety and security of all employees, Members/guests and company assets, including compliance with health, safety, and sanitation regulations.
• Promotes and practices safe work habits through trainings, education and day-to-day management; identifies and resolves potential safety hazards; ensures accidents are documented following proper procedure, conducts initial investigation and determination of root cause of safety incidents/accidents in the interest of maintaining a safe work environment.
• Responsible for internal protocols to ensure Department of Health standards are consistently met; acts immediately to correct any violations while implementing achievable and sustainable enforcement measures.
• Responsible for all required licenses and permits are maintained and posted per federal, state and city regulations.
• Responsible for an employee with a DOH certificate is scheduled onsite at all hours of operation.

Leadership

• Effectively recruits, manages and develops team members and management by providing development growth opportunities and continuous recorded feedback.
• Fosters a positive, teamwork-oriented culture.
• Collaborates closely with the Operations and Human Resources leaders on workforce planning, ensuring appropriate staffing levels for current and future business needs.
• Evaluates individual performance of direct reports, determining areas of opportunity and requirements for advancement (establishing goals, objectives and training requirements).
• Works with management team and Human Resources to oversee performance and coaching of team members, documenting developmental plans as necessary and providing approval on employment decisions related to the department.
• Responds swiftly to address employee or Member/guest conflicts and complaints through Company’s complaint handling procedure.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Proven experience as a Food and Beverage Director, General Manager or similar leadership role in a luxury hospitality or fine dining environment or private club setting, preferred.
• Experience managing hospitality or food & beverage operations in New York City is required.
• An educational degree in Food Service Management, Culinary Arts or Hospitality Management preferred, or equivalent work experience.
• Strong financial acumen and experience managing budgets and costs.
• Experience with operations management, team management and team development.
• Strong leadership and management skills with the ability to inspire and motivate a diverse team.
• Proficiency in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Suite, POS platforms, reservation management platforms, and various business analysis programs.
• Current NYC Food Protection Certificate.
• Willingness to maintain a clean, healthy, and safe working environment.
• Ability to coordinate multiple activities with attention to detail.
• Ability to work independently, with minimal supervision.
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed.
• Excellent knowledge of food and beverage trends, operations, and best practices.
• Exceptional communication, interpersonal, and customer service skills.
• Creative and innovative mindset with a passion for delivering exceptional guest experiences.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Ability to be flexible with job demands and open-minded when being asked to complete tasks.
• Ability to operate and use all equipment necessary to run the restaurant.
• Ability to operate with grace under pressure.
• Ability to move or handle equipment throughout the restaurant generally weighing up to 50 pounds.
• Ability to work varied hours/days as business dictates.
• Ability to stand for up to 8-10 hours a day.

Maxime’s is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.