Host/ Reservationist

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. 

At COTE, we follow a simple mantra: + + =

• Hiring Phase: COTE begins the hiring process, including resume screening and interviews, August 12 onwards. 
• Training Phase: The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9/15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22, training will run from 10am to 4pm. 
• Pre-Opening: The Pre-Opening phase runs from Monday, 9/29 to Thursday, 10/2 and consists of Friends & Family services during normal dinner hours.
• Grand Opening:  The grand opening party will take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4.

The Host/Reservationist is a dynamic hospitality professional who plays a key role in creating a seamless and welcoming guest experience from the first point of contact through departure. This dual-role position is responsible for greeting and seating guests, managing reservations, responding to phone and email inquiries, and ensuring the smooth operation of the front desk and guest flow.

Hosts warmly welcome customers upon arrival, maintain the front entryway and coat check area, oversee coat check service, conduct table and restroom checks, and provide memorable interactions throughout the guest experience. As Reservationists, they handle all incoming inquiries via phone and email, manage reservation bookings, and coordinate closely with the restaurant and Events teams to maintain the flow of the reservation book and overall service.

This role requires a poised, polished, and detail-oriented individual with excellent communication skills, a strong sense of organization, and a passion for hospitality.

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

• Communicates to the Lead Reservationist and Reservations Manager where there are overbookings or anomalies on the reservations grid. 
• Completes all assigned side work related to opening and closing the reservations desk, phone lines, and email lines at Gracious Hospitality Management. 
• Maintains a clean and orderly work station, and a clean office environment. 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 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 GHM. Communicates messages to management or the correct department.
• Coordinates bespoke, tailored service experiences for clients and plans “COTE-Tailoring Program” moments at the direction of the Lead Reservationist and Reservations Manager.
• 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.
• Completes all assigned side work related to opening and closing the front desk, coat check, and customer restrooms.
• Maintains a clean and orderly front desk with all restaurant collateral fully stocked at all times.
• Warmly welcomes all incoming customers, checks-in their reservation, and escorts them to their assigned table.
• Precisely informs customers of waiting times and respects the order of arrival of customers. Ensures customers are rapidly and effectively cared for.
• Sets host stand for service, ensuring all resources (pens, paper, business cards etc.) are stocked.
• Offers coat check assistance to all customers with coats, bags, luggage, umbrellas, etc. Performs routine table and bathroom checks.
• Updates all table statuses to the podium throughout service.
• Performs restrooms checks and maintains all restroom cleanliness: restocks supplies, empties trash and hand towel bins, wipes down counters, ensures that toilets, faucets, and sinks are all functioning.
• Communicates to management when there are deep clean or facility issues in the restrooms or restaurant at all times.
• Clears and sets tables in between seatings. Ensures every table is perfectly set prior to seating customers.
• Communicates with management in real time when there are seating delays or unsatisfied customers.
• Reports to each scheduled shift on time, in uniform, and ready to work.
• Responsible for training new employees as assigned.
• Assists other stations or areas of the restaurant when requested by management. 

Qualifications:

• 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.
• Ability to operate phones.
• 1+ years similar experience preferred..

Nevada’s Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position.

Nevada Pay Range

$16—$22 USD

Benefits (with variation for full-time/part-time employment):

• 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

COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.

Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at View email address on culinaryagents.com