Restaurant Manager

Overview

Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with “the rise of contemporary Asian-American cuisine” by the New York Times and named the “most important restaurant in America” by Bon Appétit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.

About Super Peach by Momofuku

Super Peach by Momofuku is a new restaurant opening in later this year at Westfield Century City.
Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up.

The FOH Manager will work closely with the General Manager and all members of the restaurant’s management team to ensure the restaurant is operating according to the standards set by the executive management team and Momofuku’s corporate office. A key responsibility will be overseeing service, training FOH team members, and are hands on from the beginning to end of the guest experience – with guests, the service team, and the Back of House team.

COMPENSATION BAND: $70,000 - $85,000 annually

Why Momofuku?

At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development.

Responsibilities

Managerial

• Interview, assess, and select employees for employment with AGM/GM.
• Facilitate coaching, feedback, counseling opportunities, and disciplinary discussions with employees.
• Assist with training of all new hires and existing employees and training materials generation.
• Assist in executing new restaurant initiatives and service protocols through staff training.
• Ensure that all team members are trained and follow all safety and DOH sanitation policies and procedures, and follow grooming standards.
• Direct daily work activities of all scheduled employees, including but not limited to floor plans, section assignments, and side work.
• Provide support to employees with any and all guest-related issues.
• Work alongside the culinary team to provide a hospitality and memorable experience to all guests.
• Personalize service by leading by example (e.g., using guests’ names, building relationships with guests to achieve loyalty and build regular clientele, checking on satisfaction by being involved and speaking with every guest dining with us, etc.).
• Monitor and make sure quality of food and beverages is at its highest.
• Master Open Table and Toast POS, being able to provide assistance and/or troubleshooting.
• Perform administrative tasks including but not limited to end-of-shift analysis, financial reports, scheduling, facilities maintenance, and Health Department checks.
• Assist with inventories if requested by GM and AGM – beverage, china/glassware/silverware.
• Focus on a specifically assigned area of restaurant needs that require attention when requested by the General Manager – such as beverage, wine sales, service, etc.
• Lead pre-service, using various tactics to drive engagement.
• Perform any tableside service

Administrative & Financial

• Enforce federal, state, and local laws, including health and labor regulations.
• Monitor and ensure the accuracy of menus, wine lists, beer and house cocktail lists, and POS postings.
• Manage and monitor Avero reports regarding the daily performance of the restaurant.
• Suggest promotions and bring revenue-increasing ideas, train staff on upselling, build guest loyalty by touching every single table, and monitor schedules and actual hours worked.
• Assist in managing and monitoring the tip pool as directed by the General Manager and Payroll…