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Job Overview
Employment Type
Full-time
Part-time
Compensation
Hourly
Exact $11.35
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Structured, generous 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 acclaimed hospitality company known for delivering exceptional dining experiences through its portfolio of award-winning restaurants. As it continues to expand its footprint, Gracious Hospitality Management is launching its most ambitious project to date, 550 Madison, a multi-level, 15,000-square-foot dining destination situated inside the iconic Sony Building in Midtown Manhattan, New York City. This landmark project amalgamates three distinct dining concepts – the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept named Chimera, and an intimate sushi restaurant Sushi Yoshitake, led by Michelin-starred Chef Masahiro Yoshitake. The design... Show More
Job Requirements
- High school diploma or equivalent
- Previous experience in a server or hospitality role preferred
- Ability to stand and walk for extended periods
- Strong communication skills
- Ability to multitask and work in fast-paced environments
- Food handler’s certification or ability to obtain
- Must be legally allowed to serve alcohol
- Availability to work flexible hours including weekends, nights, and holidays
- Ability to follow company policies and procedures
- Positive attitude and passion for hospitality
- Ability to work well in a team setting
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 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 including weekend, nights, and holiday availability
- 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.
Job Duties
- Completes all assigned side work related to set up and breakdown of the dining room and service hutches
- Provides enthusiastic hellos and goodbyes to all incoming and departing customers
- Provides exceptional service and hospitality to every customer
- Reads all customer reservation chits to accommodate special birthdays, anniversaries, and other special requests
- Reads all Banquet Event Orders (BEOs) to deliver exceptional experiences for contracted large parties and special events
- Greets all customers in their sections, offers water and beverage service, and introduces menu format
- Ascertains allergies and dietary restrictions, and works with section management and chefs to ensure a safe and enjoyable experience for all customers
- Executes and delegates steps of service and works harmoniously with their assigned Server Assistant and the section Sommelier and management to ensure exceptional hospitality
- Proactively communicates with the management team regarding appropriate service for VIP customers
- Full knowledge of COTE food and beverage menu items to make effective sales that enhances both the business and customer experience
- Runs drinks from the bar to the assigned customer by table and position number
- Checks identification of customers to ensure they are of legal age to consume alcoholic beverages and refuses service of alcoholic beverages in a polite manner to customers who are not of legal age
- Accurately takes and enters orders and communicates flow with management and chefs
- Effectively uses point of sale systems and other restaurant technology to account for all sales
- Checks back on every course to ascertain customer happiness, and confirms that meat temperatures and seasoning is appropriate
- Responsible for training new employees as assigned
- Proactively communicates up to management all notable details (happy or unhappy) of their section tables to enhance the dining experience
- Handles customer complaints or issues with a positive attitude, notifying management every time a customer is upset, or unhappy
- Adheres to high standards of cleanliness, pre-bussing tables when possible
- Maintains all service tools including trays, silverware, plate ware, glassware, scissors, and tongs
- 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.
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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