Bar Manager

About this role

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 Details:

Michelin-starred COTE Korean Steakhouse, located in Flatiron, is the carnivorous vision of proprietor Simon Kim that blends together the fun and fire of Korean Barbeque together with the hallmarks of a classic American Steakhouse. We are professionals committed to ensuring exceptional hospitality and service to our customers. We are seeking to hire a dynamic and experienced Bar Manager to join our award winning hospitality team. Comprehensive on-site training provided for qualified and eager candidates!

Duties & Essential Functions:

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.

• 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. Develop and execute regular educational programs and training on cocktails, spirits, and beer for the service team.

• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Bar Program:

• Manages and collaborates with the Head Bartender to develop and drive all aspects of a seasonally rotating cocktail menu, including staff training and menu updates, at the direction of the Principal Bartender.

• Proactively maintain a comprehensive and orderly spirits list and an evergreen database of COTE cocktails including recipes and costing.

• Expand our contract offerings in order to effectively drive sales in conversation with the Principal Bartender.

• Develop, implement, and drive beverage 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 bar program in conjunction with the General Manager and Principal Bartender.

• Orders products and other supplies to maintain the COTE bar programs, including glassware and bar consumables.

• Oversees all financial operations for the bar program on a daily basis: inventory and EOM COGS reporting, invoice closing and GL management, liaising with the accounting team to troubleshoot AP issues.

• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Principal Bartender.

Staff Management:

• Interviews, hires, trains, supervises, manages, mentors, coaches, counsels, and evaluates hourly COTE employees

• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions

• Create and maintain restaurant service manuals

• Resolves team member or customer conflicts through COTE complaint handling procedure

• Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Managers approval

• Ensures that all team members are educated on Company products and services

• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged

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.

• Familiarity with restaurant management software such as point of sales, reservations management, inventory mana

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