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 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.