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.  

Food Runners work closely with the Servers/Captains and other front-of-house team members to create a welcoming atmosphere and ensure the highest possible level of member satisfaction, elevating Maxime’s brand and service standards at all times.

COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• $2000
• & more

ESSENTIAL DUTIES & RESPONSIBILITIES

Service and Hospitality

• To have a good knowledge of the menu and styles of service.
• To be fully conversant with the table lay-up and mise-en-place prior to, during and after service.
• To actively assist the Head Waiter and Chef de Rang in the food and beverage service.
• To provide friendly, courteous and professional service at all times.
• Reports any incidents, complaints, suspicious persons or safety hazards immediately.
• Ensure strict control is adhered to when receiving and returning keys and whilst in possession.
• To promote good team spirit and good relationships within the restaurant and kitchen brigades and to maintain good working relationships with all colleagues.
• To be familiar with and implement any relevant legislation i.e. liquor licensing.
• To inform supervisors of all guest comments and requirements that cannot be resolved immediately.
• Is fully aware of the work schedule and ensures adequate notice is given with circumstances when it is prevented from adhering to the schedule.
• To report for duty punctually wearing the correct uniform / attire, maintain a high standard of personal appearance and hygiene, and adhere to the Club’s grooming standards.
• To ensure you read the Club’s employee handbook, understand and adhere to the Club’s rules and regulations, and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To respond to any changes in the department as dictated by the needs of the industry, company or the Club.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/ areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Experience working in a fine dining restaurant and/or hotel.
• Proficiency in a variety of technology systems and POS platforms.
• 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                                         

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 

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.  

Food Runners work closely with the Servers/Captains and other front-of-house team members to create a welcoming atmosphere and ensure the highest possible level of member satisfaction, elevating Maxime’s brand and service standards at all times.

COMPENSATION AND BENEFITS

• Comprehensive benefits plan, including medical, dental, vision and life insurance.
• Generous paid time off programs (vacation and personal days).
• 401k retirement savings plan with company match.
• Pre-tax commuter benefits.
• Work life and wellness benefit platform.
• Discount program offering Retail, Restaurants & Activities discounts.
• Freshly prepared Staff Meal whilst on duty.
• Uniform and dry cleaning provided.
• $2000
• & more

ESSENTIAL DUTIES & RESPONSIBILITIES

Service and Hospitality

• To have a good knowledge of the menu and styles of service.
• To be fully conversant with the table lay-up and mise-en-place prior to, during and after service.
• To actively assist the Head Waiter and Chef de Rang in the food and beverage service.
• To provide friendly, courteous and professional service at all times.
• Reports any incidents, complaints, suspicious persons or safety hazards immediately.
• Ensure strict control is adhered to when receiving and returning keys and whilst in possession.
• To promote good team spirit and good relationships within the restaurant and kitchen brigades and to maintain good working relationships with all colleagues.
• To be familiar with and implement any relevant legislation i.e. liquor licensing.
• To inform supervisors of all guest comments and requirements that cannot be resolved immediately.
• Is fully aware of the work schedule and ensures adequate notice is given with circumstances when it is prevented from adhering to the schedule.
• To report for duty punctually wearing the correct uniform / attire, maintain a high standard of personal appearance and hygiene, and adhere to the Club’s grooming standards.
• To ensure you read the Club’s employee handbook, understand and adhere to the Club’s rules and regulations, and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To respond to any changes in the department as dictated by the needs of the industry, company or the Club.
• To be flexible and extend job duties to carry out any other reasonable duties and responsibilities within the job capability as assigned, including redeployment to alternative departments/ areas if required, to meet business demands and guest service needs.
• To attend training and meetings as and when required.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• Experience working in a fine dining restaurant and/or hotel.
• Proficiency in a variety of technology systems and POS platforms.
• 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                                         

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