Maitre D Manager

COQODAQ•New York, NY

5d•$90,000 - $115,000•Onsite

About The Position

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: 🐓 + 🌾 + 🥬 + 🍗 = 😋 The Maître D’ Manager oversees all aspects of the guest booking & reception at COQODAQ. They manage booking protocols and the reservations department to ensure that the restaurant seating is being maximized, and welcome all guests in service. They run a welcoming and efficient door team, find opportunities to drive business to the bar, and maintain personalized relationships with VIP guests. The Maître D’ Manager is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, host training, reservationist training and operational procedures. They will ensure that all Hosts and Reservationists deliver attentive, courteous and efficient service to guests throughout, in accordance with Standards. They oversee all special guest requests. The Maître D’ Manager is an ambassador of COQODAQ and the most gracious host. Hospitality and communication skills are necessary and required.

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.
Communicates information effectively and efficiently.
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). We will endeavor to provide reasonable accommodations for sincerely held religious beliefs.
Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
Demonstrates positive leadership characteristics and supervisory skills, which inspire team members to meet and exceed standards.
Excellent time management skills with a proven ability to meet deadlines.
Excellent verbal and written communication skills.
Excellent interpersonal and customer service skills.
Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
Ability to exercise tact, courtesy, and ethics when dealing with vendors, co-workers, and customers.
Ability to execute steps of service in adherence with company policy.
Must be of legal age to serve alcohol.
Certification for responsible alcohol service or ability to obtain within 6 months.

Nice To Haves

Degree in Hospitality, Culinary Management, or similar subject preferred.
2+ years similar experience in a fine-dining, high volume setting preferred.

Responsibilities

Liaises between the FOH and culinary team during service.
Provides and oversees the service for all VIP customers when on property.
Develops positive customer relationships and addresses customer service needs.
Responds efficiently and accurately to all customer complaints and reviews online, in service, and in writing to COQODAQ.
Full ownership of the book. Monitors of all restaurant reservations and oversees booking protocols at the direction of the General Manager and Head of Global Reservations. Drives tidiness of the grid for maximum efficiency as well as creative solutions for driving more demand.
Monitors and audits reservationist customer interaction, both emails and phone.
Reviews all reservations daily, weekly, monthly to coordinate with the GM and Service Manager seating and VIP gifting plans.
Manages flow of reservations for each shift to ensure optimal seating pattern and service. Advises Management on suggested changes to floor plan or seating strategy. Ensures servers are seated as equitably as possible throughout the shift.
Acts as face of COQODAQ at industry events, networking events, social events, etc.
Makes reservations for customers, offering alternatives when the desired slot is not available. Manages VIP relations, including making reservations personally, providing personalized attention in the restaurant, recording preferences and notes from past experiences, performing final quality check on each experience.
Maintains cleanliness of entrance and other waiting areas throughout shifts by sweeping, cleaning windows and doors, arranging chairs, etc. Sets host stand for service, ensuring all resources (paper, pens, business cards, etc.) are stocked.
Oversees daily restaurant administration including payroll, opening/closing administration, service floor plans, daily walkthroughs, etc.
Manages hourly employees in their daily responsibilities at COQODAQ, providing clear, effective direction.
Creates systems of accountability and provides consistent feedback, coaching, and disciplinary action as needed.
Performs all back office POS functions including employee profile and menu creation.
Plans, executes and communicates all promotions and company information effectively and efficiently.
Conducts Department of Health (“DOH”) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
Promotes and practices safe work habits, identifies and resolves potential safety hazards; Documents accidents, conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
Ensures that all team members are educated on our products and services. Provides regular service classes to the host and reservations team.