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. 

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 with enlightened 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.    

The Floor Manager is responsible for overseeing Front of House restaurant operations for the Sushi restaurant, providing a level of service that exceeds guest expectations, and ensuring all staff work together as an effective team to deliver exceptional hospitality.  

ESSENTIAL DUTIES & RESPONSIBILITIES 

Service & Hospitality 

• Ensures exceptional service standards and Member satisfaction across all dining rooms within the Club through collaboration with all departments.  
• Promotes a team culture and passion for hospitality, food and beverage. 
• Sets an example for impeccable service, maintaining the ability to step into any role in the restaurant in the absence of staff or during moments of high volume. 
• Responsible for maintaining service training materials, working collaboratively with the Director of Restaurants to ensure service standards are communicated and upheld with excellence.  
• Enhances the private club experience by delivering an exceptional guest experience that balances charm, warmth, hospitality, and sophistication - fine-tuned to the individual member/guest.  
• Responds swiftly to address employee or Member/guest conflicts and complaints through Company’s complaint handling procedure.  

Operations 

Manages all aspects of service on a daily basis, in a truly hands-on fashion:  

• Accountable for ensuring all aspects of the dining room are in excellent condition: lighting, temperature, bathrooms, cleanliness, seating arrangements, table settings, and ‘mise en place’; reports repair / maintenance issues in a timely manner.  
• Responsible for ensuring that all opening duties, server checkouts, and closing duties are performed daily to standards. 
• Leads pre-shift meetings in collaboration with Culinary and Beverage/Wine leadership to communicate operational/service changes; introducing new menu items and conduct product and service trainings.  
• Directs dining room service, controlling the greeting and seating of guests; order-taking and service.  
• Maintains the safety and security of all employees, Members/guests and company assets, including compliance with health, safety, sanitation and workforce / labor regulations and procedures.  
• Works with the Head Chef/Sous Chef to create menu description and training materials, and in ensure that food service/quality meets Company standards. 
• Monitors food and beverage quality to maintain excellence.  
• Responsible for overall professional appearance of front of house staff 
• Performs other work-related duties as assigned   

 Leadership  

• Promotes an exceptional team spirit, building good morale and trust among the team through hands-on leadership.  
• Ensures that all team members are knowledgeable about Company history, food and beverage products, steps of service, and safety protocols. 
• Manages team training calendar and records; conducts trainings, including new hire service training and ongoing service/product training for existing employees.  
• Responsible for managing performance of team members by providing continuous feedback (recognition, coaching or documenting infractions when necessary).  
• Maintains a strong understanding of company background, core values and philosophy. 

 MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Proven experience working in a fine dining restaurant or hotel environment. 
• Previous management experience required, preferably in a New York City hotel or restaurant environment.  
• Restaurant Management Certification or college degree in a related field, preferred. 
• 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 work independently, with minimal supervision. 
• Ability to work flexible hours, including evenings, weekends, and holidays, as needed. 

 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.