Momofuku
FOH Manager
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 Apptit magazine, Momofuku has restaurants in New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Super Peach by Momofuku is a new restaurant opening 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 - $75,000 annually 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 OpenTable 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 Team. Follow up on all needed repairs immediately by informing GM and AGM or directly calling appropriate maintenance persons. Attend all necessary meetings scheduled by the General Manager, Director of Operations, or Home Base. Actively respond to all company/operation emails whenever possible and always in a professional manner. Required Qualifications
Minimum 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant Valid Food Handler's Certification Experience with Toast, Tripleseat, OpenTable strongly preferred Team-focused mindset and empathetic approach to collaboration Available to work nights, holidays and long days as necessary A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills Excellent communication, organizational, and interpersonal skills Adaptable and possesses the skill 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 Preferred Qualifications
2+ years of restaurant management experience in a high volume, upscale to fine dining restaurant Experience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalent Proven ability to support all administrative tasks relating to the front of house, including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks 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, 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.
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 Apptit magazine, Momofuku has restaurants in New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Super Peach by Momofuku is a new restaurant opening 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 - $75,000 annually 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 OpenTable 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 Team. Follow up on all needed repairs immediately by informing GM and AGM or directly calling appropriate maintenance persons. Attend all necessary meetings scheduled by the General Manager, Director of Operations, or Home Base. Actively respond to all company/operation emails whenever possible and always in a professional manner. Required Qualifications
Minimum 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant Valid Food Handler's Certification Experience with Toast, Tripleseat, OpenTable strongly preferred Team-focused mindset and empathetic approach to collaboration Available to work nights, holidays and long days as necessary A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills Excellent communication, organizational, and interpersonal skills Adaptable and possesses the skill 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 Preferred Qualifications
2+ years of restaurant management experience in a high volume, upscale to fine dining restaurant Experience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalent Proven ability to support all administrative tasks relating to the front of house, including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks 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, 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.