Restaurant 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 New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. **About Momofuku Noodle Bar, Uptown** Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar. **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. The **Restaurant****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. This role will be responsible for overseeing service and training FOH team members. Momofuku managers are integral and active members of service and are hands on from the beginning to end of the guest experience – with guests, the service team, and with the Back of House team. **Responsibilities** ● Maintain proper flow of service while upholding service standards, product quality, and cleanliness ● Perform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks ● Conduct daily and on-going comprehensive education for front of house team members ● Ensure that all team members are trained and follow all safety and Department of Health sanitation policies and procedures ● Update all printed and digital menu materials including Point of Sales system, based on product selection and availability ● Assist in executing 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 ● Support service team by troubleshooting any escalated guest issues ● Drive and support the continual development of front of house team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews ● Execute front of house team member training programs as determined by General Manager and Momofuku Corporate Office ● Oversee daily reservations and providing support at the host stand throughout the shift ● Manage 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 **Required Qualifications** ● Minimum one year of restaurant management experience in a high volume, upscale to fine dining restaurant ● Valid Food Handler’s Certification ● Experience with Toast, Tripleseat, Google 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…