Gracious Hospitality Management · 1 month ago
COTE Vegas- Lead Reservationist
Las Vegas, Nevada, United States
Full-time
Onsite
Entry, Mid Level
$25/hr - $27/hr
2+ years expCOTE is a unique dining establishment that combines Korean Barbeque with classic American Steakhouse elements. The Lead Reservationist is responsible for managing reservations, ensuring customer satisfaction, and overseeing the reservations team to maintain high service standards.
Food and BeverageRestaurantsSnack Food
Responsibilities
Completes all assigned side work related to opening and closing the reservations desk, phone lines, and email lines at COTE Vegas
Oversees the reservations book. Monitors reservations and oversees booking protocols. Drives tidiness of the grid for maximum efficiency as well as creative solutions for driving more demand
Provides the restaurant with a roll-up of reservations prior to each shift; Informs restaurant Management of any large parties, special reservation notes and/or VIP customers
Oversees flow of reservations in the grid, for each location, to ensure optimal seating pattern and service
Manages VIP relations, including making reservations personally, providing personalized attention in the restaurant, recording preferences and notes from past experiences, and performing final quality checks on each experience
Oversee Prime Reservations inbox for all locations alongside local Lead Hosts, and Maitre D’ Managers
Monitors and audits reservationist customer interaction, both emails and phone, for all locations and reports findings to the Maitre D Manager
Audits email and phone lines to ensure that all reservationists are following steps of service and providing the highest level of care
Develops relationships with VIPs and manages blocks and allocations in cooperation with the Maitre D’, Events Department, and at the direction of the General Manager
Maintains relationships with concierges and other partner booking sites at the approval of the Maitre D Manager
Holds the Reservations team accountable to standards and reports service issues to management for management to correct
Communicates to the Maitre D Manager when there are overbookings or anomalies on the reservations grid
Maintains a clean and orderly work station, and a clean office environment. Supports the Office Manager in organization and supplies
Coordinates bespoke, tailored service experiences for clients. Plans the “COTE-Tailoring Program” and identifies opportunities to create above-and-beyond memories for clients. Supports the property level with execution
Answers all customer phone and email inquiries in a timely, professional, and hospitable manner, and forwards issues or complaints to the management team. Books customer reservations to the satisfaction of the customer and the capacity of each restaurant
Updates client profiles on the reservation system with details such as birthdays, preferences, allergies, and more based on interactions from the team. Performs Google searches and keeps thorough and up-to-date profiles on all customers and reservations
Fields phone and email inquiries for COTE Vegas. Communicates messages to management or the correct department
Responsible for training new employees as assigned
Assists in menu printing
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
Acts as a role model for outstanding service and leads the department in preparation, execution, and breakdown
Regularly reports into management on department performance including positive feedback, constructive feedback, and any issues on facilities, personnel, or product and hospitality
Qualification
Required
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
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
2+ years of similar experience
Benefits
Structured, generous compensation for all positions
Comprehensive Medical, Dental, and Vision benefits
Flexible Spending Account/Health Savings Account
Commuter Benefits
Referral Bonus Program
Career Advancement Opportunities
Employee Recognition Awards
Employee Dining Discounts
Paid Time Off
Company
Gracious Hospitality Management
Hospitality management company of Michelin-starred COTE New York and COTE Miami.
201-500 employees
Funding
Current Stage
Growth StageLeadership Team
Kent Krekorian
CFO
Alejandro Munoz-Suarez
Chief Operating Officer
Company data provided by crunchbase