Server

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location. Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualizes Michelin-starred and James Beard nominated restaurants. We focus on both passion and profitability.

We are professionals committed to ensuring exceptional hospitality and service to our customers. GHM has been honored with receiving a Michelin star eight years in a row for its restaurants Piora, Cote Korean Steakhouse & COTE Miami. We follow a simple mantra: 🐓 + 🌾 + 🥬 + 🍗 = 😋 Servers are dynamic hospitality professionals responsible for all aspects of the customer experience at the table, including greetings, menu sales, table maintenance, overall customer satisfaction and happiness, and fond farewells.

It is also their duty to maintain cleanliness and organization in all customer facing areas of the restaurant before and during service. Servers should never leave the floor without informing Management.

Responsibilities

: Job duties and

include, but are not limited to the following: 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 & 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 & 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 COQODAQ 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. Standards: Display knowledge of COQODAQ brand, culture, and product. Demonstrate the Company’s core values of people, learning, culture, relationships, sustainability and stewardship.

Maintain professional and respectful behavior when in contact with customers, management, and teammates.