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.  

POSITION SUMMARY

Reporting to the General Manager of Zodiac, the Lounge Manager will assist the overseeing Front of House restaurant operations, 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

• Deputize for the Restaurant Manager in their absence.
• 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.
• 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

• Completes accident reports promptly in the event that a guest or employee is injured.
• Ensure a safe working and guest environment to reduce the risk of injury and accidents.
• To ensure a high standard of personal hygiene at all times.

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.
• Responsible for managing performance of team members by providing continuous feedback (recognition, coaching or documenting infractions when necessary).

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Minimum 3 years experience working in a fine dining restaurant and/or hotel.
• 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.

EEO STATEMENT