Restaurant Nightlife Manager

Gracious Hospitality Management is an outstanding hospitality company that conceptualizes Michelin-starred and James Beard-nominated restaurants, focusing on both passion and profitability. GHM has received a Michelin star eight years in a row for its restaurants Piora and COTE Korean Steakhouse & COTE Miami.

About the role

The Restaurant Nightlife Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building and supporting excellent team morale and accountability, building customer relations and problem-solving, and supporting the General Manager in all facets of the restaurant’s day-to-day operations and financial goals. They collaborate with all culinary and front-of-house departments to run the restaurant harmoniously in an efficient and cost-effective manner, inspiring team members to perform at their highest potential and drive great customer experiences nightly.

Responsibilities

• Hospitality:
  • Promotes the core values and culture of COTE, including excellence in food and beverage, service, and hospitality.
  • Liaises between the Events, FOH, and BOH departments before and during all events.
  • Provides and oversees service for all VIP guests 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, and daily walkthroughs.
  • Manages hourly employees in their daily responsibilities, 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.
  • Conducts Department of Health (DOH) walk-throughs multiple times per day to ensure compliance; addresses all DOH violations immediately.
  • Promotes and practices safe work habits, identifies and resolves potential safety hazards, and documents accidents.
  • Ensures all team members are educated on products and services.
  • Ensures all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.
  • Participates in community events and helps ensure corporate social responsibility goals are met.
• Events/Nightlife:
  • Maintains and leverages strong relationships with nightlife industry partners to elevate guest traffic and brand visibility.
  • Oversees nightlife programming, including late-night service, special events, and entertainment-driven activations.
  • Collaborates with leadership to concept, plan, and schedule nightlife events, ensuring alignment with brand standards.
  • Coordinates all operational aspects of private dining and event experiences, including logistics, timelines, floor plans, staffing, and client communications.
  • Provides on-site leadership during all events, ensuring seamless execution and effective guest recovery when needed.
  • Partners with Sales, Marketing, and Guest Relations teams to support event inquiries, BEO development, and pre-event planning.
  • Develops and implements SOPs and operational systems to support the growth and efficiency of nightlife and events programming.
  • Ensures nightlife and event operations comply with DOH regulations, safety standards, and liquor law requirements.
  • Acts as a brand ambassador for nightlife and events at industry gatherings and community events.
  • Oversees maintenance of the reservation book in conjunction with the Maître d' Manager.
  • Provides updates to events as necessary with both Front of House and Back of House teams.
  • Oversees all facets of event coordination and set-up for VIP events and buyouts.
• Staff Management:
  • Hires, trains, supervises, manages, coaches, counsels, and evaluates FOH hourly employees.
  • Acts as a role model for outstanding service and continuously works to elevate service standards.
  • Monitors, coaches, and encourages the management team and hourly service employees to meet company service standards.
  • Resolves team member or customer conflicts consistent with COTE’s complaint-handling guidelines.
  • Builds morale and team spirit by fostering a work environment where input is encouraged.
  • Responsible for training new employees as assigned.
• Standards:
  • Displays knowledge of the COTE brand, culture, and product.
  • Demonstrates the company’s core values of people, learning, culture, relationships, sustainability, and stewardship.
  • Maintains professional and respectful behavior when in contact with customers, management, and teammates.
  • Presents a polished personal appearance, adhering to company grooming standards.
  • Adheres to all company policies and procedures outlined in handbooks and other documents.
  • Attends and participates in all scheduled meetings, training sessions, and continuing education activities.
  • Takes care of all company property.
  • Maintains safety, cleanliness, and sanitation standards.
  • Complies with federal, state, and local laws and regulations.

Requirements

• Ability to read, speak, understand, follow written directions, and verbal instructions in English.
• Must be reachable by email and able to communicate via phone.
• Excellent organizational skills and attention to detail.
• Positive, results-oriented, team-player mentality.
• Ability to perform job duties and maintain professionalism under pressure in a high-paced environment.
• Knowledge of workplace safety procedures and local Department of Health standards.
• Food Handler’s Certification or ability to obtain it in accordance with regulations and company policy.
• Ability to work a flexible schedule, including weekends, nights, and holidays.
• Familiarity with restaurant management software such as POS, 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.
• 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.
• Minimum of three to five (3-5) years' experience in the entertainment industry, working in a high-volume nightclub, bar, lounge, and/or restaurant environment.
• 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.

Benefits

• Comprehensive Medical, Dental, and Vision Insurance
• Flexible Savings Account/Healthcare Savings Account/Dependent Care Savings Account
• 401(K)
• Commuter Benefits
• Paid Sick and Vacation Days
• Dining Discounts

Pay

Salary Range: $90,000.00 to $110,000.00