Momofuku
Overview
People Leader Achieving Business Results with People and Teams in Talent Acquisition, Talent Management, Talent Development, DEI Momofuku Las Vegas is located in The Cosmopolitan Las Vegas. We offer a variety of dining styles from lunch to late night. Our menu draws influence from the US, Korea, and Japan. General Information
General Manager — Momofuku Las Vegas Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. It has restaurants in the United States and Canada, along with a line of restaurant-grade products for home cooks. Responsibilities
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. Ensure 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 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 floor management, reservations, press and VIP service standards, events planning, guest relationships, and guest recovery to ensure consistent high-quality service. Investigate and resolve complaints concerning food quality and service. 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; development of Front of House managers and hourly staff; identifying and developing future leaders; setting expectations for service standards; overseeing disciplinary actions and terminations; ensuring proper scheduling and weekly payroll budgets. 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 Momofuku policies and procedures and for knowledge of food and beverage menus. Ensure a strong understanding of Momofuku offerings across the team. 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 with 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 include seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing for 5 to 10 hours, bending, and moving intermittently during working hours. Reasonable accommodations may be made. 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 and 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 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.
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People Leader Achieving Business Results with People and Teams in Talent Acquisition, Talent Management, Talent Development, DEI Momofuku Las Vegas is located in The Cosmopolitan Las Vegas. We offer a variety of dining styles from lunch to late night. Our menu draws influence from the US, Korea, and Japan. General Information
General Manager — Momofuku Las Vegas Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. It has restaurants in the United States and Canada, along with a line of restaurant-grade products for home cooks. Responsibilities
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. Ensure 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 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 floor management, reservations, press and VIP service standards, events planning, guest relationships, and guest recovery to ensure consistent high-quality service. Investigate and resolve complaints concerning food quality and service. 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; development of Front of House managers and hourly staff; identifying and developing future leaders; setting expectations for service standards; overseeing disciplinary actions and terminations; ensuring proper scheduling and weekly payroll budgets. 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 Momofuku policies and procedures and for knowledge of food and beverage menus. Ensure a strong understanding of Momofuku offerings across the team. 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 with 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 include seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing for 5 to 10 hours, bending, and moving intermittently during working hours. Reasonable accommodations may be made. 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 and 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 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.
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