Bar Manager

Gracious Hospitality Management; New York (NY); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Flexible Spending / Health Savings

Commuter Benefits

Referral Bonus

Career advancement

Employee recognition

Paid Time Off

Job summary

COTE, a Michelin-starred Korean Steakhouse in New York, seeks a dynamic Bar Manager to lead our bar program and guest experience. You will partner with the Head Bartender to craft seasonal cocktails, manage costs, and train staff at our Flatiron location.

Join a fast-paced, hospitality-driven team with a comprehensive benefits package and opportunities for advancement. Apply to contribute to our award-winning beverage program and exceptional guest service.

Qualifications

• Must read, speak, understand English.
• Flexible schedule including weekends, nights, and holidays.

Responsibilities

• Liaises between FOH and culinary teams during service.
• Oversees payroll, opening/closing admin, floor plans, and daily walkthroughs.
• Develops and executes seasonal cocktail menus with the Bar team.
• Mentors and trains hourly staff and enforces standards.
• Ensures safety, quality, and compliance across bar operations.

Skills

Time management

Verbal communication

Written communication

Customer service

Leadership

Team player

Education

Hospitality/Culinary Management degree preferred

Tools

POS systems

Reservations management

Inventory management

Microsoft Office

Google Workspace

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. COTE is NEW YORK CITY'S first Korean Steakhouse.

Job Details:

Michelin-starred COTE Korean Steakhouse, located in Flatiron, is the carnivorous vision of proprietor Simon Kim that blends together the fun and fire of Korean Barbeque together with the hallmarks of a classic American Steakhouse. We are professionals committed to ensuring exceptional hospitality and service to our customers. We are seeking to hire a dynamic and experienced Bar Manager to join our award winning hospitality team. Comprehensive on-site training provided for qualified and eager candidates!

Duties & Essential Functions:

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.

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.
• 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. Develop and execute regular educational programs and training on cocktails, spirits, and beer for the service team.
• Ensures that all COTE drink and food recipes and procedures are followed, maintaining the highest quality and consistent product standards.

Bar Program:

• Manages and collaborates with the Head Bartender to develop and drive all aspects of a seasonally rotating cocktail menu, including staff training and menu updates, at the direction of the Principal Bartender.
• Proactively maintain a comprehensive and orderly spirits list and an evergreen database of COTE cocktails including recipes and costing.
• Expand our contract offerings in order to effectively drive sales in conversation with the Principal Bartender.
• Develop, implement, and drive beverage 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 bar program in conjunction with the General Manager and Principal Bartender.
• Orders products and other supplies to maintain the COTE bar programs, including glassware and bar consumables.
• Oversees all financial operations for the bar program on a daily basis: inventory and EOM COGS reporting, invoice closing and GL management, liaising with the accounting team to troubleshoot AP issues.
• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Principal Bartender.

Staff Management:

• Interviews, hires, trains, supervises, manages, mentors, coaches, counsels, and evaluates hourly COTE employees
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions
• Create and maintain restaurant service manuals
• Resolves team member or customer conflicts through COTE complaint handling procedure
• Identifies staffing, recruiting, interviewing hiring and training needs of qualified candidates; Facilitates on-going training and development of current staff; Coach and counsel team members for improved performance, documenting developmental plans as necessary, with the General Managers approval
• Ensures that all team members are educated on Company products and services
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged

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.
• Degree in Hospitality, Culinary Management, or similar subject preferred.
• 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.
• Extensive knowledge and expert execution of classic and house beverages.

New York State’s Pay Transparency Law requires employers to include a range of pay forall advertised job, promotion, or transfer opportunities.

New York Pay Range: $90,000 USD - $100,000 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 [e-mail].