Restaurant General Manager at MOMOFUKU

Paradise, Nevada, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Feb, 26

Salary

150000.0

Posted On

23 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

General Management, Service Skills, Food Knowledge, Beverage Knowledge, Staff Management, Financial Management, Operational Decision Making, Customer Service, Training, Scheduling, Problem Solving, Communication, Adaptability, Detail Oriented, POS Systems, Event Planning

Industry

Restaurants

Description

Job Details Level: Experienced Job Location: Las Vegas, NV Position Type: Full Time Salary Range: $100000.00 - $150000.00 Salary Job Shift: Any Job Category: Restaurant - Food Service General Manager Momofuku 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 United States and Canada as well as a line of restaurant-grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef’s counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan. The General Manager’s core purpose is to be responsible for continually defining and refining service at Momofuku, as well as working in conjunction with the Executive Chef making operational and fiscal decisions for the entity. S/he will be responsible for hiring, training, and managing all Front of House managers and staff. The General Manager will also manage the floor during service, perform a variety of administrative duties, and work closely with the Front of House and Back of House management teams. S/he is responsible for managing the daily operations of the restaurant and accepts 100% responsibility for quality guest and staff experience. The General Manager reports directly to the Chief Operating Officer. It is expected that the General Manager and Executive Chef of the restaurant maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant. 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 Profit/Product In conjunction with the Executive Chef (and/or Chef de Cuisine), the General Manager is responsible for making all operational and financial decisions to maintain the health of the entity. Adhere to company standards and service levels to increase sales and minimize costs, including: food and beverage, supply, and labor costs as well as other controllable operating costs. Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. Work with Marketing, Strategy and Operations teams to drive revenue. Analyze Monthly P&L Statements and report to Accounting, Strategy and Operations teams on the previous month's performance. Identify operational, service, and/or fiscal issues and take prompt corrective action where necessary or suggest alternative courses of action. Work with the Executive Chef, Operations, Accounting, and Strategy Teams on creating, editing, and maintaining Operating and Capital Expenditure budgets for the restaurant. Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas in concert with the Executive Chef. Ensure compliance with operational standards, company policies, federal/provincial/local laws, and ordinances. Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. In conjunction with the Executive Chef (and/or Chef de Cuisine), ensure the restaurant maintains the highest health department rating. Ensure that proper safety and security procedures are in place to protect employees, guests and company assets. Oversee the daily operations, including: daily decision making, scheduling, training and planning while upholding standards, product quality and cleanliness. Build and maintain strong positive relationships with all key stakeholders (i.e. corporate leadership, operating partners, vendors). Ensure all required licenses and permits are up-to-date. Responsible for the maintenance and inventory of all Front of House Supplies and CGS Oversee all areas of service including but not limited to: Floor management. Responsibilities include: frequent decision making and troubleshooting; maintaining proper flow of service (at the door, on the floor, at the bar, and at the pass); upholding service standards, product quality and cleanliness; continuous communication with kitchen and all Front of House staff; guest interaction Reservations and reservation system management Press and VIP service standards and protocol Working with events team and Back of House on planning and executing events and private dining Cultivating relationships with new and returning guests Responsible for ensuring consistent high-quality service in all areas. Manage all customer service responses and lead all guest recovery efforts, including but not limited to: online feedback, guest complaints, and immediate service recovery, taking any and all appropriate actions to turn dissatisfied guests into return guests. Identify (using guest feedback from all available resources) areas for service improvement and successes and take corrective action. Ensure guests enjoy the Momofuku experience. Investigate and resolve complaints concerning food quality and service. People Work with the People and Culture Team and the Chief Operating Officer to establish appropriate staffing levels. Oversee interviews, selection, and hiring of all front of house team members. Work with key partners to develop a talent pipeline through succession planning. In partnership with the People Team, ensure the restaurant stays up-to-date with all federal and state labor regulations. Responsible for all staffing and performance: Determining and enforcing hiring and training practices for all Front of House management and staff based on Momofuku standards Continual development of Front of House managers and hourly staff by establishing performance expectations, providing ongoing feedback, and presenting regular performance reviews Identifying and leading development of future leaders (i.e. staff trainers, managers, and general managers) Setting expectations for the Front of House management team to direct staff and enforce service standards Oversee all Front of House disciplinary actions and terminations Ensure schedules are completed properly and in line with the needs of the business and budgets each week In partnership with key stakeholders, establish appropriate labor budgets to drive efficiency while maintaining standards of execution and oversee weekly payroll processing Provide direction to employees regarding operational and procedural issues. Maintain an accurate and up-to-date plan of restaurant staffing needs. Hold all managers and staff accountable for knowing and following all Momofuku policies and procedures. Hold all managers and staff responsible for knowledge of food and beverage menus, as well as all new and developing offerings. Skills & Requirements 2+ years of General Management experience required Food Handler’s Certification required Exceptional service skills, food and beverage knowledge required Proven ability to effectively manage and mentor managers Familiarity of the local restaurant scene strongly recommended Technical proficiency in restaurant POS, reservation systems, Microsoft Office strongly recommended High volume, fast-paced, high profile restaurant experience preferred Self-motivated, detail oriented, and results driven Ability to demonstrate quick thinking and adaptability in a constantly changing environment Well-spoken with a strong command of English language, Spanish speaking is a plus Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Qualifications

Responsibilities

The General Manager is responsible for defining and refining service at Momofuku, managing daily operations, and ensuring quality guest and staff experiences. They will work closely with the Executive Chef on operational and fiscal decisions, hiring, training, and managing Front of House staff.