Cote Korean Steakhouse, located in Flatiron, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse. Cote serves the highest quality USDA Prime beef accompanied by an impeccable 1200+ label wine list and a suite of classic-but-creative cocktails. We are professionals committed to ensuring exceptional hospitality and service to our customers.

The Wine Manager is responsible for curating a best-in-class wine program, leading all team members in running an efficient and profitable operation, managing day-to-day wine operations, maintaining high service standards and conditions, and fostering a positive environment

• 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 in conversation with the Head of Beverage Operations
  • Develop, implement, and drive wine programs and promotions to build repeat guest 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 Head of Beverage Operations
• Finance- 
  • Oversee ordering, GL management, and inventory for wine, glassware, and/or supply categories, as delegated by the General Manager 
  • Set pricing and menu offerings as overseen by the Head of Beverage Operations and the General Manager
  • 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 Head of Beverage Operations
• Staff Management- 
  • Hire, train, supervise, manage, coach, counsel, and evaluate hourly Cote employees
  • 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 Cote service standards
  • Collaborates with the General Manager to make postings for open positions and interview candidates
  • 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

• Knowledge of Cote brand, culture, and product.
• Must be able to lift heavy boxes (at least 30 lbs).
• Ability to walk, stand, and bend for extended periods of time over multiple floors.
• Available to work weekends, nights, and holidays as the business dictates.
• Must be of legal age according to New York State regulations to serve alcohol (18 years).
• Fluent in written and spoken English.
• Must be reachable by email and able to communicate via phone as well.
• Polished personal presentation; Grooming meets company standards outlined in the Employee Handbook.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, and Microsoft Word, PowerPoint, and Excel.
• Communicates information effectively and efficiently.
• Knowledge of workplace safety procedures and New York Department of Health standards for bar and food service.
• Must be able to communicate feedback professionally with all team members.
• Demonstrates positive leadership characteristics, which inspires team members to meet and exceed standards.
• Participates in community events and helps to ensure corporate social responsibility goals of the company are met.