Assistant Director of Restaurants

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 in 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.  

Duties and Responsibilities:

• Maintains and utilizes daily, weekly, quarterly and annual budgets and financial reporting tools 
• Trains management team to understand financial goals and tools; drives results through their participation  
• Targets areas of excess cost; works with management team to maximize profitability through targeted, organized approach 
• Oversee P&L reports, providing monthly updates with high-level management
• Provide weekly flash reports with business performance details to management teams and ownership
• Works to control purchases and inventory by negotiating companywide prices and contracts where necessary, developing preferred supplier lists, and reviewing/evaluating usage reports 
• Oversees vendor relations in order to improve food/operations costs across businesses 
• Creates and maintains a system for effective, accurate, and timely invoicing and monthly inventory
• Oversees payroll processing weekly
• Is a role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality 
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged and valued 
• Consistently monitors, coaches and encourages management team to meet Company’s service standards 
• Works with management team to develop and execute ongoing training and development of current staff
• Works with management team to coach and counsel team members for improved performance, documenting developmental plans as necessary; approves all separations of F&B employees 
• Ensures that all team members are educated on Company products and services 
• Establishes and oversees performance review process for all employees
• Delivers reviews to all direct reports 
• Oversees all staffing pars, postings for open positions, interviewing and final approval for F&B hires 
• Manages scheduling of F&B management team, always ensuring proper coverage of all outlets 
• Resolves team member or customer conflicts through Company compliant handling procedure; serves as last line of defense for employee complaints before HR counsel 
• Establishes and maintains operational standards for all F&B outlets 
• Work with the Managing Partners in setting the direction of the business in day-to-day operations as well as developing and executing a plan to drive sales, manage costs, and grow the business
• Oversee all repair and maintenance responsibilities for the physical plants, delegating as appropriate within the team or to third party vendors
• Create, enhance, and uphold restaurant maintenance SOPs, training staff as needed
• Manage all building contracts, permits, and warranties, ensuring timely updates to any outstanding items
• Communicates information effectively and efficiently; drives overall communication of management team 
• 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 in the interest of maintaining a safe work environment 
• Establishes internal systems to ensure Department of Health standards are consistently met; acts immediately to correct any DOH violations, and put lasting enforcement measures in place 
• Holds high standard that all team members be educated on products and services 
• Holds high standard that all Company food and drink recipes and procedures are followed, and that the highest quality products are served to guests 
• Ensures all required licenses and permits are maintained and posted per Federal and New York State & City regulations 
• Ensures an employee with a ServSafe certificate is scheduled at all hours of operation  
  
  

Candidates can expect:

• Professional work collaboration with experts in the food and hospitality field
• Opportunity to work with a exceptional products and in unique environments
• Free meals provided whilst on duty.
• Uniform provided and laundered
• To be part of a growing team and regularly engage together in cross- company dialogue and exchange
  
  

Compensation And Benefits

• $170, 000 Salary per annum
• 5 days PTO
• 3 personal days
• Pre-tax transit benefits
• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Work life and wellness benefit platform.
• Working Advantage program with Retail, Restaurants & Activities discounts platform.
• 401k retirement savings plan.
  
  

Position Requirements:

• Minimum 5-7 years working in a fine dining restaurant or hotel environment
• Restaurant Management Certification or college degree in a related field, preferred
• Previous management experience required
• Experience with operations management, team management, and team development
• Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, Google Suite, POS platforms, reservation management platforms, and various business analysis programs
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business
• 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
  
  

Maxime’s is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of 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.

We are looking for an experienced and passionate Assistant Director of Restaurants assist with overseeing all activities related to restaurant operations at Maxime’s outlets. They will ensure standards are maintained in service, quality, and execution, contributing to total quality management in all outlets. The Assistant Director of Restaurants will be co- responsible for staffing, operating, and evaluating FOH departments at Maxime’s

More detail about Maxime's part of Robin Birley Holdings, please visit https://culinaryagents.com/entities/704194-Maxime%2527s