Job Opportunities API

We are seeking to hire dynamic and experienced team members to join our award winning hospitality team as Gracious Hospitality Management expands our operations to our newest project, 550 Madison. Gracious Hospitality Management’s 550 Madison project is their most ambitious to date: a multi-level, 15,000-square-foot dining destination inside the iconic landmark Sony building. The project brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar Chimera, and an intimate sushi restaurant led by Michelin-starred Chef Masahiro Yoshitake, Sushi Yoshitake. Designed by Rockwell Group, with Yoshio Itai collaborating on the sushi concept, 550 Madison is set to redefine immersive, transportive dining in Midtown Manhattan. Service Captains are dynamic service professionals responsible for all aspects of the guest experience and for promoting the core values and culture of COTE, including excellence in food, beverage, service, and hospitality. They lead in hellos and goodbyes, menu sales, table maintenance, and team morale, build strong relationships with our customers, execute COTE tailoring moments, and take lead on PPX reservations. Working with the Service Director, they train and hold the team accountable for all service steps, policies, and procedures to ensure a quality guest experience. They collaborate with culinary and front-of-house teams to run the restaurant efficiently and harmoniously, inspiring team members to perform at their best and deliver exceptional service nightly.   Essential Job Duties & Responsibilities: Job duties and responsibilities include, but are not limited to the following: Completes all assigned side work related to set up and breakdown of the dining room, grills, and service hutches.  Provides enthusiastic hellos and goodbyes to all incoming and departing customers.  Provides exceptional service & hospitality to every customer. Leads the floor by example, owns diner experiences in the entire assigned section of the dining room.  Coordinates with the section manager to ensure that section pacing matches needs of the guest book. Pushes pacing or grilling as needed to generate excitement and hit table turns.  Completes an end-of-shift report that details a service summary, notable customer highlights or issues, wares shortages, and more.  Liaises between the FOH and culinary team during service.  Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed.  Assists the Service Director in the creation and upkeep of all Steps of Service and Standard Operating Procedures (“SOPs”) materials for service.  Participates in training of all incoming Server and Server Assistants including on the job training, and service classes.  Reads all customer reservation “chits” to accommodate special birthdays, anniversaries, and other special requests.  Assists the management team in executing “COTE-Tailoring” moments, providing memories for special occasions and circumstances.  Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions. Reviews all reservations prior to the shift to oversee and lead PX bookings. Provides and oversees the service for all VIP customers when on property. Assists in planning and execution of all types of service classes offered to the Front of House team, such as grill classes, POS classes, steps of service classes for all departments, etc.  Performs regular ware and supply inventories, and facility walkthroughs of the dining room at the direction of the General Manager and Service Director.  Reads all Banquet Event Orders (BEOs) to deliver exceptional experiences for contracted large parties and special e