Restaurant Director

This role is based in New York, New York, USA. Relocation required.

Maximes is the newest opening from the club owner and entrepreneur Robin Birley; owner of prestigious private members clubs 5 Hertford Street and Oswalds in London. Maximes 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.

The Director of Restaurants is responsible for overseeing all of our Front of House restaurant operations ensuring we provide a level of service that exceeds guest expectations, and ensuring all staff work together as an effective team to deliver exceptional hospitality.

We offer a competitive salary along with a comprehensive expat package, including visa sponsorship and relocation support.

BENEFITS & PERKS:

• Health Insurance
• Dental Insurance
• Vision Insurance
• Paid Time Off
• 401k
• Commuter Benefits
• Potential Bonuses

ESSENTIAL DUTIES & RESPONSIBILITIES

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

OPERATIONS

• Establishes and maintains operational standards for all F&B outlets.
• Work with the Operations Director 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.
• 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.
• Oversee all repair and maintenance responsibilities for the physical plants, delegating as appropriate within the team or to third party vendors.

STAFFING

• 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 defence for employee complaints before HR counsel.

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS)

• 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.

If you feel that you have the skills and experience to join us as Restaurant Director at Maxime's, New York then apply by forwarding your up to date CV to the link below.