Service 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.

At COTE, we follow a simple mantra : ? + ? + ? = ?

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.

Job Summary :

The Service Manager is responsible for overseeing, maintaining, and successfully executing the high standard of hospitality at COTE. They will work directly with the property General Manager and the Director of Hospitality to instill the vision of hospitality at COTE and create experiences that exceed customer expectations by marrying the fun and fire of COTE with excellence and refined service at the highest level. Their purpose is to harmoniously run the restaurant in an efficient and cost-effective manner, inspire team members in order to increase sales and morale, and interact positively with customers promoting services and resolving problems to the satisfaction of the involved parties.

Essential Job Duties & Responsibilities :

Hospitality :

• Promotes the core values and culture of COTE, including but not limited to excellence in food and beverage, service, and hospitality.
• Works with the General Manager and Director of Hospitality to hold the property team accountable for all steps of service, policies, and procedures to facilitate quality customer experience.
• Leads service as a section manager. Actively engages in all steps of service including initial greet, menu spiels, order taking, beverage service, food presentation, grilling, check handling, and fond farewells.
• 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 efficiently and accurately to all customer complaints and reviews online, in service, and in writing to COTE.

Operations :

Qualifications :

Nevada’s Pay Transparency Law requires employers to provide the salary range or rate for a position to applicants who have interviewed for it, seek a promotion, or for an internal transfer to that position.

Nevada Pay Range

$85,000 — $100,000 USD

Benefits (with variation for full-time / part-time employment) :

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 <

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