• Salary range $90,000- $105,000
• Comprehensive Medical, Dental and Vision Insurance
• Flexible Savings Account/Healthcare Savings Account/Dependent Care Savings Account
• Commuter Benefits
• Two Weeks Paid Vacation (per annum)

Essential Job Duties & Responsibilities:

Job duties and responsibilities include, but are not limited to the following:

Hospitality:

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and 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. 
• Actively builds long-standing relationships with customers; acts as a cornerstone for Wine Lovers and Wine PX’s. 
• Ensures all wines are stored, presented, and served to the required standards.
• Recommends wines to customers based on price, personal taste, and food selection.

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.
• 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.
• Approves any maintenance or repairs needed through the General Manager 
• 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.

Staff Management:

• Hire, train, supervise, manage, coach, counsel, and evaluate FOH hourly employees. Develops and inspires the team. Collaborates with the General Manager to make postings for open positions and interviews candidates.
• Acts as role model for outstanding service; continuously works to elevate service standards, and personally embodies hospitality in daily actions.
• Consistently monitors, coaches and encourages management team and hourly service employees to meet Company’s service standards.
• Resolves team member or customer conflicts consistent with COTE’s complaint handling guidelines. 
• Builds morale and team spirit by fostering a work environment where team members’ input is encouraged.
• Ensures that all team members are educated on Company products and services.
• Prepares sommelier staff schedule for COTE, and/or as directed by the General Manager. 
• Responsible for training new employees as assigned

Wine Program

• Maintain a comprehensive and orderly wine list in line with the core values of the restaurant.
• Expand or contract offerings in order to effectively drive sales at the direction of the Director of Beverage. 
• Develop, implement, and drive wine 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 wine program in conjunction with the General Manager and Director of Beverage. 
• Hire, train, and mentor the restaurant’s sommelier team; provide effective coaching and guidance to individuals, maintain high standards for team performance overall.
• Develop and execute regular wine-focused educational programs and training for the service team.

Finance

• Orders wines and other supplies to maintain the COTE wine program, including glassware. 
• Oversee inventory and EOM COGS reporting; handle all financial needs for the wine program on a daily and weekly basis including GL management. 
• Set pricing and menu offerings as overseen by the Director of Beverage. 
• Develop and execute sales and profit plans in line with budgetary goals
• Ensure, and be accountable for, profitability of the store by growing sales and controlling cost of goods.
• Maintain and utilize daily, weekly, quarterly, and annual financial reporting tools as directed by the General Manager and Director of Beverage. 
• Ensure proper team member coverage per the needs of business while maintaining target labor costs.

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.
• 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. 
• WSET Level 3 or higher or CMS Certified Sommelier pin or higher preferred.
• Degree in Hospitality, Culinary Management, or similar subject preferred.

COTE Miami 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 [email protected].