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 early 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 for 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

Restaurant Captains are responsible for leading service, working with and supporting the dining room team to provide a level of service that exceeds guest expectations, and demonstrating exceptional product knowledge.

ESSENTIAL DUTIES & RESPONSIBILITIES

• Provides excellent guest experiences and ensures guest expectations are consistently met and exceeded.
• Understands, promotes, and embodies Maxime’s culture.
• Monitors services and procedures on a daily basis, noting areas of opportunity for improvement and working with the Restaurant Manager to implement.
• Delegates tasks and supervises the dining room support team.
• Assists with training new team members and/or trials.
• Ability to step in and support in any area of the dining room during service.
• Maintains thorough knowledge of all food and beverage menu items and ability to assist guests with any dietary concerns or issues, including any dietary preferences and/or food allergies.
• Ensures that guest inquiries are addressed in a timely, professional, and effective manner.
• Maintains control of their sections and assigned tables during service.
• Takes food and beverage orders, ensure accuracy when entering orders into POS.
• Maintains clear communication with Head Chef and Restaurant Manager throughout service.
• Ensures proper timing and coursing of each meal.
• Works closely with Beverage/Wine team to
• Complies with all cash handling procedures to ensure bills are correctly prepared, presented and processed.
• Completes daily cash handling procedures including any tip reporting activities or cash drops as applicable.
• Participates in completing monthly inventory supply counts for the department.
• Communicates with management regarding requisition and maintenance needs for department operating equipment and supplies.
• Ensures and promotes the proper storage and correct usage of dining room supplies and equipment among the team, supporting efforts to mitigate breakage and repairs.

 MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum 2+ years working as a Captain in a fine dining restaurant or hotel environment in a similar capacity.
• Has a passion for exceptional hospitality in food and beverage.
• Demonstrates strong communication and interpersonal skills, with the ability to effectively collaborate with cross-functional teams.
• Operates at a high level of integrity, accuracy, and attention to detail.
• TIPS Certification preferred. 
• NYC DOH certification preferred.
• Familiarity with restaurant POS and reservations systems is preferred. Ability to learn and adapt to new systems (Tevalis & SevenRooms) required.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• 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.

 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.

EEO STATEMENT                                      

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.