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.
550 Madison is hosting an Open Call Hiring Event and we want to meet you! If you're looking to work in either Back or Front of House roles — this is your chance to learn more about our team, our culture, and the exciting opportunities we have available.
DETAILS:
📍 Location: 550 Madison Avenue
550 Madison Ave
New York, NY 10022
**Upon arrival, please use the main entrance of Bar Chimera.
📅 Date: Monday, June 15, 2026
⏰ Time: From 10:00am to 2:00pm
What to bring:
– A copy of your resume (if you have one)
– A great attitude and passion for hospitality
Feel free to arrive at any time between 10 AM and 1PM. Kindly note that there may be a wait depending on when you arrive, we strongly recommend coming as early as possible.
We can’t wait to meet you!
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.
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 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 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.
Standards:
- Display knowledge of COTE 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.
- Present a polished personal appearance, adhering to company grooming standards outlined in the Employee Handbook.
- Adhere to all company policies and procedures outlined in handbooks, manuals, and other company documents.
- Attend and participate in all scheduled meetings, training sessions, and continuing education activities.
- Take care of all company property.
- Maintain safety, cleanliness, and sanitation standards.
- Comply with federal, state, and local laws and regulations.
Qualifications: