Maitre D Manager; COTE Madison

COMING SPRING 2026:
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. Comprehensive on-site training provided for qualified and eager candidates!

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 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.

Please see below information on our hiring and interview process:

• Interview Phase: Resume screening and interviews. There will be open calls scheduled the week of 2/9/26 and 2/16/26. Selected candidates will receive an invite to attend.
• Hiring Phase: Post‑open calls, candidates will receive welcome and onboarding emails from the People and Culture team.
• Training Phase: New hires will train several weeks in advance of the anticipated opening date of 550 Madison.
• Pre‑Opening: New hires should expect the friends and family service during regular dinner hours during this phase.
• Grand Opening: The restaurant will celebrate its grand opening and transition into full daily operations.

Job Summary:

The Maître D’ Manager oversees all aspects of the customer booking & reception experience y manage booking protocols and the reservations department to ensure that the restaurant seating is being maximized. They also oversee the host department and run a welcoming and efficient door team, find opportunities to drive business to the bar, and maintain personalized relationships with VIP customers. The Maitre D’ Manager is ultimately responsible for managing all aspects of the front door, customer 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 customers throughout, in accordance with Standards. They oversee all special customer requests. The Maître D’ Manager is an ambassador of COTE and the most gracious host.

Hospitality

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality.
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs.

Operations:

• Full ownership of the book in conjunction with the Head of Global Reservations and GHM Reservations Team. Monitors of all restaurant reservations and oversees booking protocols at the direction of the General Manager. Drives tidiness of the grid for maximum efficiency as well as creative solutions for driving more demand.
• 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.
• 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.
• Ensures the dining room is properly set for customers prior to service.
• 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…