Restaurant Manager
Restaurant Manager
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Job Description
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.
Job Summary:
The Restaurant Manager is a dynamic hospitality professional responsible for daily restaurant administration maintaining facilities and DOH compliance building & supporting excellent team morale and accountability building customer relations and problem solving and supporting the General Manager in all facets of the restaurants day to day operations and financial goals. They collaborate with all culinary and front of house departments to run the restaurant harmoniously in an efficient and cost-effective manner. They inspire team members to perform at their highest potential and drive great customer experiences in service nightly.
Essential Job Duties & Responsibilities:
Hospitality:
- Promotes the core values and culture of COTE including but not limited to excellence in food and beverage service and hospitality.
- Liaises between the FOH and culinary team during service.
- Provides and oversees the service for all VIP customers when on property.
- Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed.
Operations:
- Oversees daily restaurant administration including payroll opening/closing administration service floor plans daily walkthroughs etc.
- Manages hourly employees in their daily responsibilities at COTE providing clear effective direction.
- Creates systems of accountability and provides consistent feedback coaching and disciplinary action as needed.
- Performs all back office POS functions including employee profile and menu creation.
- Plans executes and communicates all promotions and company information effectively and efficiently.
- Conducts Department of Health (DOH) walk-throughs multiple times per day when on duty to ensure DOH compliance; Address all DOH violations immediately.
- Promotes and practices safe work habits identifies and resolves potential safety hazards; Documents accidents conducts initial investigation and determination of root cause of safety incidents in the interest of maintaining a safe work environment.
- Ensures that all team members are educated on our products and services.
- Ensures that all COTE drink and food recipes and procedures are followed maintaining the highest quality and consistent product standards.
- Participates in community events and helps to ensure corporate social responsibility goals of the company are met.
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 Handlers 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.
- Working understanding of human resource principles practices and procedures.
- Demonstrates positive leadership characteristics and supervisory skills which inspire team members to meet and exceed standards.
- Ability to effectively train others.
- Excellent time management skills with a proven ability to meet deadlines.
- Excellent verbal and written communication skills.
- Excellent interpersonal and customer service skills.
- Strong analytical and problem-solving skills.
- Ability to apply principles of logical or scientific thinking to a wide range of intellectual and practical problems.
- Ability to exercise tact courtesy and ethics when dealing with vendors co-workers and customers.
- Ability to maintain a positive working relationship with all third-party vendors.
- Degree in Hospitality Culinary Management or similar subject preferred.
- Ability to execute steps of service in adherence with company policy.
- Must be of legal age to serve alcohol.
- Certification for responsible alcohol service or ability to obtain within 6 months.
Nevadas 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
$80000 - $90000 USD
- 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
Required Experience:
Manager
Employment Type
Full Time
