Bartender (550 Madison)

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.

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 brings together three distinct concepts — the second New York location of the Michelin-starred COTE Korean Steakhouse, an all-day multi-bar and dining concept, Bar 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.

550 Madison is hosting an Open Call Hiring Event and we want to meet you! If you're looking to work in either Back or Front of House roles — this is your chance to learn more about our team, our culture, and the exciting opportunities we have available.

DETAILS:

📍 Location: 550 Madison Avenue

• 550 Madison Ave
• New York, NY 10022

**Upon arrival, please use the main entrance of Bar Chimera.

• 📅 Date: Monday, June 15, 2026
• ⏰ Time: From 10:00am to 2:00pm

• What to bring:
• – A copy of your resume (if you have one)
• – A great attitude and passion for hospitality

Feel free to arrive at any time between 10 AM and 1PM. Kindly note that there may be a wait depending on when you arrive, we strongly recommend coming as early as possible.

We can’t wait to meet you!

Bartenders are dynamic hospitality professionals responsible for all aspects of the customer experience at the bar and executing beverage recipes to standard for all dining room customers. Bartenders work alongside their Bar Backs as a team to ensure warm and accommodating service at their bar.

• Essential Job Duties & Responsibilities:
• Job duties and responsibilities include, but are not limited to the following:

Completes all assigned side work related to set up and breakdown of the bar. Ensures the bar is well-stocked with glasses, coasters, napkins, straws, ice, liquor, wine, and beer.

Greets all customers who visit the bar or enter the restaurant’s dining area.

Maintains responsible service of alcohol to all customers including checking identification for proof of age.

Makes recommendations and answers all menu inquiries.

Takes orders from customers and ensures 100% accuracy when entering orders into the system.

Provides hospitality and service to all customers drinking or dining at the bar including spieling menus and upselling the customer experience.

Ascertains allergies and dietary restrictions and works with section management and chefs to ensure a safe and enjoyable experience for all customers.

Prepares cocktails and beverages, and pours wines for all customers at the bar and in the restaurant. Runs drinks from the bar to the customer.

Clear dead glassware, and makes additional beverage sales at the bar and in the restaurant.

Extensive knowledge and execution of classic and house beverages.

Handles cash, credit, and debit card transactions, ensuring charges are accurate, returning correct change to patrons, and balancing the cash register.

Alerts management to any customer experiences that fall short of our standards of excellence.

Maintains inventory levels for all liquor, beer, wine, and bar items for service to customers.

Maintains the appearance of the bar and lounge at all times. Adheres to safety and health standards set forth by the Local Department of Health.

Completes all assigned side work related to set up and breakdown of bar area and restocking the bar for the next shift.

Organizes and shelves beer and liquor deliveries.

Prepares juices, mixes, syrups, garnishes, etc.

Ensures the bar is well-stocked with glasses, coasters, napkins, straws, ice, liquor, wine, and beer.

Maintains a clean work and dining area by removing trash, cleaning bar top, washing glasses, utensils, and equipment.

Performs inventory at the direction of the Bar Manager.

Responsible for training new employees as assigned.

Updates knowledge and skills continuously by participating in staff training opportunities.

Assists other stations or areas of the restaurant when requested by management.

Standards:

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 customer, 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.

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.

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.

Extensive knowledge and expert execution of classic and house beverages.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform those essential functions.

While performing the essential duties of this job, the employee is regularly required to:

Exert well-paced mobility for periods of up to 12 hours per day and at least 60 hours per week.

Lift and carry up to 50 pounds.

Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.

Frequently utilize the stairs, often while lifting and carrying heavy items.

Occasionally crouch and climb.

Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.

Withstand fluctuations in temperature within the work environment, from high heat to below freezing.

Handle heavy equipment and machinery.

• New York State’s Pay Transparency Law requires employers to include a range of pay for
• all advertised job, promotion, or transfer opportunities.

New York Pay Range

$11.35 &m