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. COTE is NEW YORK CITY'S first Korean Steakhouse.

At COTE, we follow a simple mantra: 🥩 + 🔥 + 🍸 = 😊 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 restaurant’s 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.

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.

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.

Staff Management: Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. 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 Company’s service standards. Resolves team member or customer conflicts consistent with COTE’s complaint handling guidelines. Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.

Responsible for training new employees as assigned. 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 customers, management, and teammates.