Job Description

Job Description

Job Description

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
Sommeliers at Maxime’s are integral to the restaurant and beverage teams, delivering exceptional wine curation through a high-quality program, strong product knowledge, and ongoing training and development. Sommeliers produce thoughtful and consistent wine offerings for members, accommodating individual tastes and requests while always elevating Maxime’s brand and hospitality standards.

ESSENTIAL DUTIES & RESPONSIBILITIES

The essential functions include, but are not limited to the following and may change or be adjusted at any time:

• Maintains complete knowledge of Maxime’s policies and procedures and ensures that all practices and policies are being upheld
• In partnership with the Wine Director, cultivates and maintains a successful wine program that evolves with Maxime’s menus
• Supports the front-of-house in providing expert-tier wine service and hospitality to members and visitors
• Provides exceptional hospitality in all member interactions
• Manages the operational and financial success of the wine program, overseeing budget, stock, and inventory of wine products
• Assists members in making selections from wine and beverage menus, suggests courses and pairings, explaining any off-menu dishes, and answering all food preparation questions
• Maintains knowledge of menu items, specials, and any changes in the menu as well as ingredients and preparation methods
• Pursues ongoing beverage education, acting as the voice of the wine program during pre-shift meetings and assisting on training sessions with brand representatives
• Supports with inventory management
• Adheres to all Department of Health and safety standards related to food handling, hygiene, and alcohol service
• Completes other duties as assigned by management and supports all front-of-house team members in providing exceptional service
• Completes opening and closing checklists
• Assists with monthly inventory audits
• Attends mandatory meetings and wine events as suggested by management
• Adheres to posted schedules

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• 3+ years minimum of restaurant service experience in a fine dining concept or similar caliber concept
• Strong knowledge of wine and wine service as well as culinary concepts and terminology
• TIPS certification required
• High school diploma or GED
• Proficient in a variety of technology systems, especially Microsoft Office, Microsoft Excel, and POS systems
• Ability to work a variable schedule, including nights, weekends, and holidays, per the needs of the business
• Excellent written and verbal communication skills
• Excellent time management, organizational skills, and problem-solving skills
• Adaptable in a fast-paced and challenging work environment
• Polished personal presentation that meets Company standards
• Exudes excellence in hospitality both for both guests and other team members
• Passion for exceptional hospitality, food, and beverages

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 move or handle equipment throughout the restaurant generally weighing up to 50 pounds
• Ability to stand for up to 8-10 hours a day

These physical requirements may be accomplished with or without reasonable accommodations.

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