Job Description
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 Wine Manager is a dynamic hospitality professional responsible for all aspects of the customer experience at COTE, with a special focus on operating the wine program. They are involved in service daily, interacting positively with all dining room and bar customers. They curate a best in-class wine program, lead all team members in running an efficient and profitable operation, manage day-today wine operations, maintain high service standards and conditions, and foster 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.
- Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PX’s.
- Ensures all wines are stored, presented, and served to the required standards.
- Recommends wines to customers based on price, personal taste, and food selection.
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.
- Approves any maintenance or repairs needed through the General Manager
- Ensures that all team members are educated on our products and services.
- 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.
Wine Program
- Maintain a comprehensive and orderly wine list in line with the core values of the restaurant.
- Expand or contract offerings in order to effectively drive sales at the direction of the Director of Beverage.
- Develop, implement, and drive wine 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 wine program in conjunction with the General Manager and Director of Beverage.
- Hire, train, and mentor the restaurant’s sommelier team; provide effective coaching and guidance to individuals, maintain high standards for team performance overall.
- Develop and execute regular wine-focused educational programs and training for the service team.
Finance
- Orders wines and other supplies to maintain the COTE wine program, including glassware.
- Oversee inventory and EOM COGS reporting; handle all financial needs for the wine program on a daily and weekly basis including GL management.
- Set pricing and menu offerings as overseen by the Director of Beverage.
- Develop and execute sales and profit plans in line with budgetary goals
- Ensure, and be accountable for, profitability of the store by growing sales and controlling cost of goods.
- Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Director of Beverage.
- Ensure proper team member 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.
- 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.
- WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.
- Degree in Hospitality, Culinary Management, or similar subject preferred.
Nevada’s Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position.
Nevada Pay Range
$90,000—$110,000 USD
Benefits (with variation for full-time/part-time employment):
- Structured, generous compensation for all positions
- Comprehensive Medical, Dental, and Vision benefits
- Flexible Spending Account/Health Savings Account
- Commuter Benefits
- Referral Bonus Program
- Career Advancement Opportunities
- Employee Recognition Awards
- Paid Time Off
COTE fully complies with all applicable federal, state, and local anti-discrimination laws by providing equal employment opportunities to all employees and job applicants without regard to race, color, religion, sex (including pregnancy, childbirth, and related medical conditions, sexual orientation, or gender identity), national origin, age (40 or older), disability, and genetic information (including family medical history), or any other legally protected status.
Applicants requiring a reasonable accommodation to perform the essential functions of the job should contact the Human Resources department at people@gracioushm.com
Job Tags
Hourly pay, Holiday work, Full time, Contract work, Part time, Local area, Immediate start, Flexible hours, Night shift, Weekend work,