Server

COTE NYC•New York, NY

32d•$17 - $17

About The Position

COTE, the carnivorous vision of proprietor Simon Kim, blends the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. The result is a unique, convivial and interactive atmosphere, accompanied by the highest quality USDA Prime beef, an impeccable 1200+ label wine list, and a suite of classic-but-creative cocktails Smokeless grills in every table, combined with cuts from our in-house dry aging room, ensure that every morsel of steak is hot, fresh, and caramelized every bite. COTE is NEW YORK CITY'S first Korean Steakhouse. At COTE, 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.

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.
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 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.
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.

Responsibilities

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.
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.