Service 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: 🥩 + 🔥 + 🍸 = 😊

• 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 Service Manager is responsible for overseeing, maintaining, and successfully executing the high standard of hospitality at COTE. They will work directly with the property General Manager and the Director of Hospitality to instill the vision of hospitality at COTE and create experiences that exceed customer expectations by marrying the fun and fire of COTE with excellence and refined service at the highest level. Their purpose is to harmoniously run the restaurant in an efficient and cost-effective manner, inspire team members in order to increase sales and morale, and interact positively with customers promoting services and resolving problems to the satisfaction of the involved parties.

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. 
• Works with the General Manager and Director of Hospitality to hold the property team accountable for all steps of service, policies, and procedures to facilitate quality customer experience.
• 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. 
• Provides and oversees the service for all VIP customers when on property.
• Develops positive customer relationships and addresses customer service needs.
• Responds efficiently and accurately to all customer complaints and reviews online, in service, and in writing to COTE. 

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.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.
• Ensures that standards set by the Director of Hospitality on lighting period standards and temperature setting SOPs are being maintained and followed.
• Liaises between employees, the General Manager (“GM”), and the Director of Hospitality.
• Reviews all customer satisfaction and mystery shopper reports for opportunities to improve. 

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 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.