Restaurant Manager

COTE Vegas•Las Vegas, NV

20d•$80,000 - $90,000

About The Position

COTE’s Restaurant Manager is responsible for daily restaurant administration, facility maintenance and Department of Health (DOH) compliance, team morale and accountability, customer relations and problem solving, and supporting the General Manager with restaurant operations and financial goals. The role collaborates with culinary and front-of-house departments to operate efficiently and cost-effectively, develop team members, and deliver excellent nightly guest experiences. The position promotes COTE’s hospitality and product standards, coordinates service between front-of-house and culinary teams, oversees VIP service and customer feedback, and manages employee direction, coaching, and accountability. It also handles administrative and point-of-sale tasks, promotions and company communications, safety procedures, product education, and participation in community events and corporate social responsibility efforts. The role requires a flexible schedule, including nights, weekends, and holidays. The Nevada pay range is $80,000–$90,000 USD. Benefits are subject to variation based on full-time or part-time employment.

Requirements

Ability to read, speak, understand, and follow written and verbal instructions in English.
Must be reachable by email and able to communicate by phone.
Effective and efficient communication skills.
Excellent organizational skills and attention to detail.
Positive, results-oriented, team-player mentality.
Ability to perform job duties professionally and maintain composure in a fast-paced and sometimes stressful environment.
Knowledge of workplace safety procedures and local Department of Health standards.
Food Handler’s Certification, or ability to obtain it in accordance with applicable regulations or company policy.
Ability to work a flexible schedule accommodating business levels, including nights, weekends, and holidays.
Familiarity with restaurant management software, including point-of-sale, reservations, and inventory management systems, as well as Microsoft Office and Google Workspace.
Working understanding of human resources principles, practices, and procedures.
Positive leadership characteristics and supervisory skills that inspire team members to meet and exceed standards.
Ability to effectively train others.
Excellent time management skills and 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 logical or scientific thinking to a wide range of intellectual and practical problems.
Ability to exercise tact, courtesy, and ethics with vendors, coworkers, and customers.
Ability to maintain positive working relationships with third-party vendors.
Ability to execute steps of service in accordance with company policy.
Must be of legal age to serve alcohol.
Responsible alcohol service certification, or ability to obtain it within six months.

Nice To Haves

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

Responsibilities

Promote COTE’s core values and culture, including excellence in food, beverage, service, and hospitality.
Liaise between the front-of-house and culinary teams during service.
Provide and oversee service for VIP customers when they are on the property.
Develop positive customer relationships, address service needs, and respond to customer feedback.
Oversee daily restaurant administration, including payroll, opening and closing administration, service floor plans, and daily walkthroughs.
Manage hourly employees’ daily responsibilities and provide clear, effective direction.
Create accountability systems and provide feedback, coaching, and disciplinary action as needed.
Perform back-office point-of-sale functions, including employee profile and menu creation.
Plan, execute, and communicate promotions and company information.
Conduct multiple DOH walkthroughs per day while on duty, ensure compliance, and address violations immediately.
Promote safe work habits, identify and resolve potential hazards, document accidents, and conduct initial investigations and root-cause determinations for safety incidents.
Ensure team members are educated on products and services.
Ensure food and drink recipes and procedures are followed to maintain quality and consistency.
Participate in community events and help meet corporate social responsibility goals.
Support the General Manager in the restaurant’s day-to-day operations and financial goals.