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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Exact $17.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Flexible spending account
Commuter Benefits
Referral Bonus Program
Career advancement opportunities
Employee recognition awards
employee dining discounts
Paid Time Off
Job Description
Gracious Hospitality Management is an award-winning restaurant group renowned for delivering exceptional dining experiences with finesse, creativity, and impeccable service. Known for curating innovative and immersive environments, the company is expanding its acclaimed operations with an exciting new project located at 550 Madison, inside the iconic Sony Building in Midtown Manhattan. This multi-level, 15,000-square-foot dining destination uniquely integrates three distinguished concepts showcasing culinary excellence: the Michelin-starred COTE Korean Steakhouse’s second New York location, Chimera—a sophisticated all-day multi-bar and dining venue—and Sushi Yoshitake, an intimate sushi restaurant helmed by Michelin-starred Chef Masahiro Yoshitake. The project’s design masterminds, Rockwell Group and Yoshio... Show More
Job Requirements
- High school diploma or equivalent
- Previous sommelier or hospitality experience preferred
- Strong knowledge of wine regions, grape varieties, and production methods
- Ability to work flexible hours including evenings, weekends, and holidays
- Certification or ability to obtain responsible alcohol service certification
- Strong communication and leadership skills
- Ability to coach and train team members
- Proficiency in using POS and restaurant software
- Food Handler’s Certification or ability to obtain
- Legal age to serve alcohol
- Ability to maintain composure in fast-paced environment
- Excellent customer service orientation
- Must be able to read and understand English
- Must be reachable by phone and email.
Job Qualifications
- Must have ability to read, speak, understand, follow written and verbal instructions in English
- Must be reachable by email and able to communicate via phone
- Communicates information effectively and efficiently
- Excellent organizational skills and attention to detail
- Positive, results-oriented, team-player mentality
- Ability to maintain professionalism and composure under pressure and high-paced environment
- Knowledge of workplace safety procedures and local Department of Health standards
- Food Handler’s Certification or ability to obtain
- Flexible schedule availability including weekends, nights, and holidays
- Must be legal age to serve alcohol
- Certification for responsible alcohol service or ability to obtain within 6 months
- Familiarity with restaurant management software such as POS, reservations, inventory, Microsoft Office, and Google Workspace
- Ability to execute steps of service per company policy
- Excellent interpersonal and customer service skills
- Excellent communication with management and teammates
- WSET Level 3 or CMS Certified Sommelier pin preferred.
Job Duties
- Acts as a dining room captain while in service and assists other departments to ensure excellence
- Acts as point person for questions on wine service protocols and SOP’s and provides feedback to the Wine Director
- Upholds steps of wine service and principles of customer interaction for the sommelier, bar, and server teams by providing coaching and feedback
- Develops, implements, and drives wine programs and promotions to build repeat business
- Works with Wine Director and management to set sales and revenue targets and drives topline sales
- Shares wine knowledge and encourages Front of House team training
- Builds long-standing relationships with customers and acts as a cornerstone for Wine Lovers and Wine PX’s
- Ensures wines are stored, presented, and served to the required standards
- Recommends wines based on price, taste, and food selection
- Oversees serving and storage of wine
- Has full knowledge of wine and food menu items to enhance sales and customer experience
- Accurately takes and enters orders and communicates flow with servers, management, and chefs
- Uses point of sale systems and restaurant technology for sales accounting
- Grills steak cuts to specification with elegance and finesse
- Addresses and resolves customer issues positively and notifies management
- Maintains high standards of cleanliness and maintenance
- Maintains all service tools like decanters, wine keys, and serviettes
- Reports to each scheduled shift on time, in uniform, and ready to work
- Assists other stations or areas as requested by management
- Trains new employees as assigned
- Performs administrative duties
- Acts as a role model for outstanding service and leads department in preparation, execution, and breakdown
- Reports on department performance including feedback on facilities, personnel, product, and hospitality.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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