Restaurant Manager

About the role

Cote Korean Steakhouse is a carnivorous vision of proprietor Simon Kim, blending Korean Barbeque with classic American Steakhouse elements. The restaurant offers high-quality USDA Prime beef, a 1200+ label wine list, and creative cocktails. The Restaurant Manager oversees daily operations, team management, and customer service.

Responsibilities

• Promotes Cote's core values and culture, liaising between FOH and culinary teams.
• Manages hourly employees, providing clear direction and coaching.
• Oversees payroll, opening/closing administration, and POS functions.
• Ensures DOH compliance through regular walk-throughs and addressing violations promptly.
• Trains new employees and educates staff on products and services.
• Manages team morale and resolves conflicts.
• Hires, trains, and manages FOH hourly employees.
• Communicates promotions and company information effectively.
• Participates in community events and supports corporate social responsibility goals.

Requirements

• Ability to read, speak, understand, and follow written and verbal instructions in English.
• Excellent organizational and attention to detail skills.
• Positive, results-oriented, and team-player mentality.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or ability to obtain within 6 months.
• Familiarity with restaurant management software.
• Working understanding of human resource principles.
• Structured, generous compensation package.
• Comprehensive medical, dental, and vision benefits.
• Flexible spending account and health savings account.
• Commute benefits.
• Referral bonus program.
• Career advancement opportunities.
• Employee recognition awards.
• Paid time off.

Qualifications

• Must have the ability to read, speak, understand, and follow written directions in English.
• Must be reachable by email and able to communicate via phone.
• Communicates information effectively and efficiently.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or ability to obtain within 6 months.
• Able to work a flexible schedule, including weekends, evenings, and holidays.
• Working understanding of human resource principles, practices, and procedures.
• 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.