Assistant General Manager

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:

Job Summary:

The Assistant General Manager AGM is responsible for assisting the General Manager in leading all property team members in running an efficient and profitable operation managing day-to-day store operations maintaining high service quality standards and customer satisfaction levels ensuring the highest standard of safety and sanitation and fostering a positive work environment with high employee morale.

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.
• Leads service as a section manager. Actively engages in all steps of service including initial greet menu spiels order taking beverage service food presentation grilling check handling and fond farewells.
• Liaises between the FOH and culinary team during service.
• Develops positive customer relationships and addresses customer service needs.
• Responds efficiently and accurately to customer complaints and reviews.

Finance:

• Develops and executes sales and profit plans in line with budgetary goals.
• Ensures and is accountable for profitability of the store by growing sales and controlling cost of goods.
• Directs and oversees ordering and inventory management for all departments of the restaurant.
• Maintains and utilizes daily weekly quarterly and annual financial reporting tools as directed by the Director of Operations and Financial Controller.
• Ensures proper team member coverage per the needs of business while maintaining target labor costs.
• Oversees all cash management functions; Maintains proper loss prevention standards including reviewing cash handling procedures deposits and safe procedures.
• Review daily time punches for accuracy; address time clock abuse (clocking in early or late) via coaching and/or documentation.

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. Oversees a regular schedule of service classes open to all employees.
• Ensures that all COTE drink and food recipes and procedures are followed maintaining the highest quality and consistent product standards.
• Approve any maintenance or repairs needed to keep the property in tip top condition within the budget.
• Participate in community events and helps to ensure corporate social responsibility goals of the company are met.
• Maintains knowledge by attending educational workshops reviewing professional publications establishing personal networks benchmarking state-of-the-art practices and participating in professional societies.

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.