Assistant General Manager

COTE Vegas•Las Vegas, NV

12d•$110,000 - $130,000

About The Position

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.

Requirements

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).
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.

Nice To Haves

Degree in Hospitality, Culinary Management, or similar subject preferred.

Responsibilities

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.
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.
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.