Bar 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 Bar Manager is a dynamic hospitality professional responsible for all aspects of the customer experience at COTE, with a special focus on operating the bar programs and training the bar teams. They are involved in service, interacting positively with customers and promoting services, as well as leading all team members in running an efficient and profitable operation, developing the beverage menus, managing day-to-day bar operations, maintaining high bar and service standards and conditions, and fostering 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. 

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. 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.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.

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.
• Ensure, and be accountable for, profitability of the store by growing sales and controlling cost of goods.
• 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. 
• Cultivate positive, professional relations with all beverage vendors. 
• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Principal Bartender. 
• Ensure proper bar team coverage per the needs of business while maintaining target labor costs.

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. 
• Extensive knowledge and expert execution of classic and house beverages.