Restaurant Nightlife Manager

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.

• Hiring Phase: COTE begins the hiring process, including resume screening and interviews, August 12 onwards.
• Training Phase:
  The training phase is planned for two weeks in mid-September, Monday-Friday. The week of 9/15, training will run from 10am to 3pm in order to allow those who are currently employed to continue working. The week of 9/22, training will run from 10am to 4pm.
• Pre-Opening:
  The Pre-Opening phase runs from Monday, 9/29 to Thursday, 10/2 and consists of Friends & Family services during normal dinner hours.
• Grand Opening:
  The grand opening party will take place on Friday 10/3, and the restaurant will be open for service 7 days/week beginning on Saturday 10/4.

The Restaurant Nightlife Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building & 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. They inspire team members to perform at their highest potential and drive great customer experiences in service nightly.

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality.
• Liaise between the Events, FOH, and BOH, departments before and during all events.
• Provides and oversees the service for all VIP guests when on property.
• Develops positive customer relationships and addresses customer service needs. Responds to customer feedback as needed.

• 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.
• 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.

• Maintains and leverages strong relationships with nightlife industry partners, including promoters, entertainment groups, and hospitality influencers, to elevate guest traffic and brand visibility.
• Oversees nightlife programming, including late-night service, special events, and/or entertainment-driven activations.
• Collaborates with leadership to concept, plan, and schedule nightlife events, ensuring alignment with brand standards and guest experience expectations.
• Coordinates all operational aspects of private dining and event experiences, including logistics, timelines, floor plans, staffing, and…