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.  

Opening in early 2025 , 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 for our members and guests.  

Maxime’s mission is to deliver excellence in service standards and hospit ality. 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 are responsible for the hands-on operations throughout the club’s various spaces. They work as part of a team of Sommeliers and other beverage professionals, collaborating closely with the Wine Director, Assistant Wine Director , and Head Sommelier as well as other beverage team and service team members to ensure a high standard of service.  

Sommeliers are additionally responsible for providing an exceptional level of service that exceeds guest expectations.  

ESSENTIAL DUTIES & RESPONSIBILITIES  

Service & Hospitality  

• Collaborate with fellow Sommeliers and beverage team members and the management team to maintain standards of excellence.  

• Promote a team culture and passion for hospitality, food and beverage.  

• Assist in the training and oversight of Sommeliers and other service staff to ensure they meet service expectations.  

• Enhance the private club experience by delivering an exceptional guest experience that balances charm, warmth, hospitality, and sophistication - fine-tuned to the individual member/guest.  

• Execute classic wine service, providing an excellent beverage experience for members and their guests.  

Operations  

• Maintain cleanliness and organization of club areas and wine cellars, as appropriate for the spaces and times of day.  

• Ensure all wine service equipment is in good working order and report any maintenance needs.  

• Collaborate with other Sommeliers, and the Wine Director to manage product levels, including daily restocking of wine.  

• Participate in pre-shift meetings to discuss new menu items and daily operations.  

• Work closely with the Wine Director, Beverage Managers, and Sommeliers to execute events and special services.  

• Assist in inventory control and maintain accurate records of stock usage.  

Leadership  

• Promotes an exceptional team spirit, building good morale and trust among the team through hands-on leadership.  

• Develop and maintain an elevated understanding of the beverage products served at the club, such that you can communicate that knowledge to the members, and team members.  

• Responsible for elevating performance of service team members by providing continuous coaching and maintaining the technical standards of serving wine.  

• Maintains a strong understanding of company background, core values and philosophy.  

MINIMUM QUALIFICATIONS (EDUCATION, EXPERIENCE, SKILLS) 

• Proven experience working in a fine dining restaurant, hotel, or similar environment.  

• Previous Sommelier experience required in an elevated wine program, preferably in New York City.  

• Current NYC Food Protection Certificate (or ability to attain certification upon hire).  

• 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 victim of domestic violence, sexual violence, or stalking, or any other legally protected status.  

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