Events Manager; Madison

Opening in 2026, 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 Sony building. The project will bring together three distinct concepts — the second New York location of the Michelin‑starred COTE Korean Steakhouse, an all‑day multi‑bar and dining concept – 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.

The Events Manager is responsible for scheduling and communication with customers and management for all private dining events, buyouts, off‑site events, retail events, and marketing across all concepts within 550 Madison (Chimera, COTE Madison and Yoshitake). The role prioritizes tasks, communicates effectively, solves problems, builds lasting relationships, and creates positive experiences for customers. The manager works independently and comfortably manages others, while ensuring seamless communication with kitchen teams.

• Promote the core values and culture of Gracious Hospitality Management, including excellence in food and beverage, service, and hospitality.
• Liaise between the Events, FOH, and BOH departments before and during all events.
• Provide and oversee service for all VIP customers on property.
• Develop and nurture positive customer relationships while addressing service needs.
• Respond to customer feedback promptly.
• Create systems of accountability and provide consistent feedback, coaching and counseling.
• Perform all back‑office POS functions, including creating employee profiles and menu item buttons.
• Plan, execute and communicate all promotions and company information efficiently.
• Conduct DOH walk‑throughs and address violations immediately.
• Promote safe work habits, identify and resolve hazards, and document incidents.
• Ensure team members are educated on products and services.
• Participate in community events to meet corporate CSR goals.
• Hire, train, supervise, manage, coach, counsel, and evaluate direct reports.
• Act as a service role model, continuously elevating standards.
• Monitor and encourage the management team and hourly staff to meet service standards.
• Resolve team or customer concerns per complaint handling guidelines.
• Build morale by fostering a supportive work environment.
• Train new employees as needed.
• Handle event inquiries within 24‑48 hours; manage the sales cycle from inception to completion.
• Generate outbound sales inquiries and manage contracts (Tripleseat), reservations, and BEOs.
• Maintain Tripleseat and audit all customer communications.
• Oversee the reservation book with the Maître d’ Manager and ensure all large group dining reservations are booked.
• Serve as the on‑site point of contact for collateral and external rentals.
• Own all VIP inquiries, gifting plans, and special accommodations.
• Communicate accurate messaging to all customers.
• Ensure events are correctly staffed (including PARs and call times).
• Coordina­te set‑up and breakdown of events, including vendors.
• Maintain and update event marketing materials and menus.
• Review financials, audit closures for accuracy, and keep bookkeeping tidy.
• Prepare and present quarterly and annual reports.
• Display knowledge of the brand, culture, and product.
• Adhere to company policies and procedures.
• Participate in meetings, training, and continuing education.
• Maintain safety, cleanliness, and sanitation standards.

• Excellent communication in English, both written and verbal.
• Strong organizational skills and attention to detail.
• Positive, results‑oriented, team‑player mentality.
• Ability to perform under pressure in a fast‑paced environment.
• Knowledge of workplace safety procedures and DOH standards.
• Food Handler’s Certification or ability to obtain it.
• Flexible schedule, including weekends, nights and holidays.
• Familiarity with restaurant management software (POS, reservations, inventory).
• Understanding of HR principles and practices.
• Leadership and supervisory skills that inspire team members.
• Effe…