Wine Manager

Cote Korean Steakhouse located in the Miami Design District is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. Cote serves the highest quality USDA Prime beef accompanied by an impeccable 1200 label wine list and a suite of classic-but-creative cocktails. We are professionals committed to ensuring exceptional hospitality and service to our customers.

At COTE we follow a simple mantra:

The Wine Manager is a dynamic hospitality professional responsible for all aspects of the customer experience at COTE with a special focus on operating the wine program. They are involved in service daily interacting positively with all dining room and bar customers. They curate a best in-class wine program lead all team members in running an efficient and profitable operation manage day-today wine operations maintain high service standards and conditions and foster a positive environment.

Essential Job Duties & Responsibilities:

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

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.
• Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PXs.
• Ensures all wines are stored presented and served to the required standards.
• Recommends wines to customers based on price personal taste and food selection.

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.
• Approves any maintenance or repairs needed through the General Manager
• 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.

Staff Management:

• Hire train supervise manage coach counsel and evaluate FOH hourly employees. Develops and inspires the team. Collaborates with the General Manager to make postings for open positions and interviews candidates.
• Acts as role model for outstanding service; continuously works to elevate service standards and personally embodies hospitality in daily actions.
• Consistently monitors coaches and encourages management team and hourly service employees to meet Companys service standards.
• Resolves team member or customer conflicts consistent with COTEs complaint handling guidelines.
• Builds morale and team spirit by fostering a work environment where team members input is encouraged.
• Ensures that all team members are educated on Company products and services.
• Prepares sommelier staff schedule for COTE and/or as directed by the General Manager.
• Responsible for training new employees as assigned

Wine Program

• Maintain a comprehensive and orderly wine list in line with the core values of the restaurant.
• Expand or contract offerings in order to effectively drive sales at the direction of the Director of Beverage.
• Develop implement and drive wine programs and promotions to build repeat customer business grow word of mouth and drive sales while effectively controlling costs.
• Develop Steps of Service and Standard Operating Procedures for the wine program in conjunction with the General Manager and Director of Beverage.
• Hire train and mentor the restaurants sommelier team; provide effective coaching and guidance to individuals maintain high standards for team performance overall.
• Develop and execute regular wine-focused educational programs and training for the service team.

Finance

• Orders wines and other supplies to maintain the COTE wine program including glassware.
• Oversee inventory and EOM COGS reporting; handle all financial needs for the wine program on a daily and weekly basis including GL management.
• Set pricing and menu offerings as overseen by the Director of Beverage.
• Develop and execute sales and profit plans in line with budgetary goals
• Ensure and be accountable for profitability of the store by growing sales and controlling cost of goods.
• Maintain and utilize daily weekly quarterly and annual financial reporting tools as directed by the General Manager and Director of Beverage.
• Ensure proper team member coverage per the needs of business while maintaining target labor costs.

Standards:

• Display knowledge of Cote brand culture and product.
• Demonstrate the Companys core values of people learning culture relationships sustainability and stewardship.
• Maintain professional and respectful behavior when in contact with customers 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 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.
• 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.
• WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.
• Degree in Hospitality Culinary Management or similar subject preferred.

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.
• Sit or stand for prolonged periods at a desk while working on a computer.
• May be asked to travel to visit vendors or different company locations.