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General Manager
Momofuku
8 Extra Place, New York, NY 10003
Momofuku hiring General Manager in New York, NY

Momofuku hiring General Manager in New York, NY

MomofukuMore Info

Full Time • Salary ($100k - $130k)
Expired: Jul 12, 2024

Sorry, this job expired on Jul 12, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

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 New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks.

Momofuku is opening a new restaurant with Paul Carmichael, a globally recognized chef, that features a variety of service styles: high-end tasting menu, casual à la carte, and private dining. We are seeking a General Manager to build and develop the restaurant alongside Paul and become an integral part of the new restaurant at 8 Extra Place.

The ideal candidate will bring a strong background in the hospitality industry, preferably with experience in innovative dining concepts. The candidate should have a proven track record of working closely with executive chefs, managing high-end or Michelin-starred restaurants, and creating a polished yet lively dining environment. A passion for pushing culinary boundaries and a deep understanding of the culinary arts are essential.

The general manager will define and refine service for the operation. This role is active on the floor during service supporting both their management team and hourly team members. The General Manager and the Executive Chef work together to make strategic operational and fiscal decisions for the entity, as well as maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work together harmoniously for the operational success of their shared restaurant.

Compensation Band: $100,000 - $130,000 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

  • Collaborate closely with the executive chef to create a next-generation dining experience that seamlessly integrates back-of-house and front-of-house operations.
  • Cultivate an engaging atmosphere where diners enjoy a unique and interactive dining experience, fostering a sense of connection between the kitchen and the dining area.
  • Develop and implement pre-opening procedures, staff training programs, and operational policies to ensure a successful opening.
  • Build from the ground up  and lead a team that promotes professional growth and exceptional performance, fostering a supportive and ambitious culture.
  • Exemplify all of Momofuku’s core values while maintaining proper flow of service, upholding service standards, product quality, cleanliness, and all other factors contributing to the success of the operation
  • Perform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks
  • Analyze Monthly P&L Statements and report to Accounting, Strategy and Operations teams on the previous month's performance
  • 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.
  • Adhere to company standards and service levels to increase sales and minimize costs
  • Work with Human Resources and Director of Operations to establish appropriate staffing and talent acquisition management
  • Proactive partnering with HR’s Culture & Development division in championing company culture including building programs, activities and initiatives like competitions, positive reinforcement & rewards.
  • Work with the Director of Operations and Human Resources to manage local coaching and disciplinary action as needed.
  • Partner with HR’s Training and Development division in the development of training and other resources for restaurant management and hourly.
  • Execute new restaurant initiatives and service protocols through staff training
  • Interact with guests to ensure service and food quality
  • Cultivate relationships with guests to create return business
  • Work with Marketing, Strategy and Operations teams to drive revenue
  • Support service team by troubleshooting any escalated guest issues
  • Drive and support the continual development of FOH managers and team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews
  • Ensure that proper safety and security procedures are in place to protect employees, guests and company assets
  • Build and maintain strong positive relationships with all key stakeholders
  • Identify and lead development of future leaders
  • Oversee daily reservations and providing support at the host stand throughout the shift
  • Support management of private event inquiries and day-of event execution
  • Assist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recovery
  • Lead by example in properly executing all service standards and protocols
  • Hold all managers and staff responsible for knowledge of food and beverage menus, new and developing offerings, and knowing and following all Momofuku policies and procedures

Required Qualifications

  • 3+ years of restaurant management experience in a high volume, upscale to fine dining restaurant, or restaurant of highly comparable establishment in cuisine, style of service, and revenue
  • Valid Food Handler’s Certification
  • Experience with Resy, Toast, Tripleseat, Google Suite strongly preferred
  • Team-focused mindset and empathetic approach to collaboration
  • A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills
  • Excellent communication, organizational, and interpersonal skills
  • Ability to remain calm under pressure and resolve guest conflict
  • Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
  • Self-motivated, detail oriented, and results driven
  • Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Preferred Qualifications

  • 3+ years of General Manager experience in a high volume, upscale to fine dining restaurant, or restaurant of highly comparable establishment in cuisine, style of service, and revenue
  • 2+ years of Beverage Management or Sales experience in a restaurant with an esteemed and prolific wine and beverage program
  • Consistently contribute to the expansion and versatility of the beverage program to the benefit of the overall program
  • A proven track record of demonstrating strong leadership qualities, capable of fostering a positive and collaborate environment
  • Continued self-education and expansion of beverage and service knowledge, with a proven track record of converting the knowledge into full team trainings for team member education and development
  • A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities

Physical Demands

  • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 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.


Compensation Details

Compensation: Salary ($100,000.00 - $130,000.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program


Required Skills

Restaurant Management

Financial Reporting

Administrative Tasks

Budget Management

Staffing and Talent Acquisition

Training and Development

Customer Service

Safety and Security Procedures

Leadership

Menu Knowledge

Conflict Resolution

Adaptability

Read more

View Job Description

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OPENING SOON

Asian

Fine Dining, Bar / Lounge

Part of Momofuku Restaurants