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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
Structured compensation
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 hospitality company renowned for its dedication to excellence and innovation in the high-end dining sector. As it expands operations to its newest project, 550 Madison, the company continues to set new benchmarks in immersive and transformative dining experiences in Midtown Manhattan. The 550 Madison project is a landmark multi-level, 15,000-square-foot dining destination inside the iconic Sony building. This ambitious project brings together three unique concepts: the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept called Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro... Show More
Job Requirements
- Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English
- Must be reachable by email and able to communicate via phone as well
- Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)
- Must be of legal age to serve alcohol
- Certification for responsible alcohol service or ability to obtain within 6 months
- Knowledge of workplace safety procedures and local Department of Health standards
- Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace
Job Qualifications
- Must have the ability to read, speak, understand, follow written directions, and verbal instructions in English
- Must be reachable by email and able to communicate via phone as well
- Communicates information effectively and efficiently
- Excellent organizational skills and attention to detail
- Possesses a positive, results-oriented, team-player mentality
- Ability to perform job duties and responsibilities well and maintain professionalism and composure under pressure and in a high-paced and at times stressful environment
- Ability to under pressure and maintain professionalism when working under stress
- Knowledge of workplace safety procedures and local Department of Health standards
- Food Handler's Certification or the ability to obtain in accordance with federal, state, or local regulations and/or Company policy
- Able to work a flexible schedule in order to accommodate business levels (weekend, nights, and holiday availability required)
- Must be of legal age to serve alcohol
- Certification for responsible alcohol service or ability to obtain within 6 months
- Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace
- Ability to execute steps of service in adherence with company policy
- Excellent interpersonal and customer service skills
- Excellent communication with management and teammates
- WSET Level 3 or higher or CMS Certified Sommelier pin preferred
Job Duties
- Acts as a dining room captain while in service and assists other departments to ensure excellence
- Along with the Wine Director, acts as point person for questions on wine service protocols and SOP's, and provides feedback to the Wine Director on areas of improvement for wine service
- Actively upholds steps of wine service and principles of customer interaction for the sommelier, bar, and server teams by providing coaching and direct feedback as appropriate
- Develops, implements, and drives wine programs and promotions to build repeat customer business and grow word of mouth
- Works with the Wine Director and management teams to set sales and revenue targets, and helps drive topline sales with sommelier and line level teams
- Shares wine knowledge and encourages the Front of House team to develop their wine knowledge further through regular training
- Assists the Wine Director in conducting biannual wine service classes, contributes to COTE College sessions, and drives extracurricular wine education for the service team
- Actively builds long-standing relationships with customers
- Acts as a cornerstone for Wine Lovers and Wine PX's
- Ensures all wines are stored, presented, and served to the required standards
- Recommends wines to customers based on price, personal taste, and food selection
- Oversees the serving and storage of wine
- Has full knowledge of wine and food menu items in order to make effective sales that enhance both the business and customer experience
- Accurately takes and enters orders and communicates flow with servers, management, and chefs
- Effectively uses point of sale systems and other restaurant technology to account for all sales
- Grills steak cuts to specification with elegance and finesse
- Addresses and resolves customer issues with a positive attitude and notifies management of resolutions
- Adheres to high standards of cleanliness and maintenance
- Maintains all service tools including decanters, wine keys, and serviettes
- Reports to each scheduled shift on time, in uniform, and ready to work
- Assists other stations or areas of the restaurant when requested by management
- Responsible for training new employees as assigned
- Performs administrative duties as detailed
- Acts as a role model for outstanding service and leads the department in preparation, execution, and breakdown
- Regularly reports into management on department performance including positive feedback, constructive feedback, and any issues on facilities, personnel, or product and hospitality
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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