Bar 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. COTE is New York City’s first Korean steakhouse, featuring smokeless grills at every table and cuts from our in‑house dry‑aging room. We provide an exceptional hospitality experience and are seeking an experienced Bar Manager to join our award‑winning team. Duties & Essential Functions Hospitality Liaises between the front‑of‑house and culinary teams during service. Provides and oversees service for all VIP customers on the property. Develops positive customer relationships, addresses service needs and responds to feedback. Operations Oversees daily restaurant administration including payroll, opening/closing procedures, service floor plans, and daily walkthroughs. Manages hourly employees, providing clear direction and coaching. Creates systems of accountability and delivers consistent feedback, coaching and disciplinary action as needed. Performs all back‑office POS functions, including employee profiles and menu creation. Plans, executes and communicates all promotions and company information effectively. Promotes and practices safe work habits, identifies and resolves potential safety hazards, documents accidents and conducts initial investigations. Ensures all team members are trained on COTE products and services, including cocktails, spirits and beer. Ensures all drink and food recipes and procedures are followed, maintaining the highest quality standards. Bar Program Collaborates with the Head Bartender to develop and drive a seasonally rotating cocktail menu, staff training and menu updates. Maintains a comprehensive, orderly spirits list and an evergreen database of COTE cocktails with recipes and costing. Expands contract offerings to drive sales in collaboration with the Principal Bartender. Develops, implements and drives beverage programs and promotions to build repeat business, grow word of mouth and control costs. Develops Steps of Service and Standard Operating Procedures for the bar program with the General Manager and Principal Bartender. Orders products and other supplies for the bar program, including glassware and consumables. Oversees daily financial operations for the bar, including inventory, end‑of‑month COGS reporting, invoice closing and GL management. Performs financial reporting tools on a daily, weekly, quarterly and annual basis. Staff Management Interviews, hires, trains, supervises, mentors, counsels and evaluates hourly employees. Serves as a role model for outstanding service, elevating standards and embodying hospitality. Creates and maintains restaurant service manuals. Resolves conflicts using the COTE complaint handling procedure. Identifies staffing and training needs, facilitates ongoing training and coaching with the General Manager’s approval. Ensures all team members are educated on company products and services. Builds morale and team spirit by encouraging input. Qualifications Proficient in reading, speaking, understanding and following written and verbal instructions in English. Communicates information effectively and efficiently. Excellent organizational skills and attention to detail. Positive, results‑oriented, team‑player mentality. Ability to perform duties and maintain professionalism under pressure. Knowledge of workplace safety procedures and local Department of Health standards. Food Handler’s Certification, or ability to obtain within regulations. Flexible schedule – weekend, night, holiday availability required. Familiar with restaurant management software (POS, reservations, inventory, Microsoft Office, Google Workspace). Basic understanding of HR principles, practices and procedures. Positive leadership characteristics and supervisory skills. Capable of training others effectively. Excellent time‑management skills with proven ability to meet deadlines. Excellent verbal and written communication skills. Excellent interpersonal and customer service skills. Strong analytical and problem‑solving skills. Grapple with logical or scientific thinking across a wide range of problems. Displays tact, courtesy and ethics when dealing with vendors, co‑workers and customers. Maintains positive relationships with third‑party vendors. Preferred: degree in Hospitality, Culinary Management or related field. Ability to execute steps of service in line with company policy. Legal age to serve alcohol; certification for responsible alcohol service or ability to obtain within six months. Extensive knowledge and expert execution of classic and house beverages. Pay Range $90,000 – $100,000 USD Benefits Structured and generous compensation. Comprehensive medical, dental, and vision benefits. Flexible Spending Account / Health Savings Account. Referral bonus program. 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 this job should contact the Human Resources department at View email address on click.appcast.io. #J-18808-Ljbffr