Momofuku
FOH Manager
Momofuku, New York, New York, us, 10261
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 Apptit 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.
The
Front of House 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.
Compensation Band:
$70,000 - $75,000 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
Maintain proper flow of service while upholding service standards, product quality, and cleanlinessPerform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checksConduct daily and on-going comprehensive education for FOH team membersEnsure that all team members are trained and follow all safety and DOH sanitation policies and proceduresUpdate all printed and digital menu materials including POS system, based on product selection and availabilityAssist in executing new restaurant initiatives and service protocols through staff trainingInteract with guests to ensure service and food qualityCultivate relationships with guests to create return businessSupport service team by troubleshooting any escalated guest issuesDrive and support the continual development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviewsExecute FOH team member training programs as determined by GM and Momofuku Corporate OfficeOversee daily reservations and providing support at the host stand throughout the shiftManage private event inquiries and day-of event executionAssist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recoveryLead by example in properly executing all service standards and protocolsRequired Qualifications
Minimum one year of restaurant management experience in a high volume, upscale to fine dining restaurantValid Food Handler's CertificationExperience with Micros, Tripleseat, Resy, Google strongly preferredTeam-focused mindset and empathetic approach to collaborationA positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skillsExcellent communication, organizational, and interpersonal skillsAbility to remain calm under pressure and resolve guest conflictWilling to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the teamAbility to demonstrate quick thinking and adaptability in a constantly changing environmentPreferred Qualifications
1+ years of restaurant management experience in a high volume, upscale to fine dining restaurantExperience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalentProven 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 checksContinued 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 developmentA 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 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.
The
Front of House 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.
Compensation Band:
$70,000 - $75,000 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
Maintain proper flow of service while upholding service standards, product quality, and cleanlinessPerform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checksConduct daily and on-going comprehensive education for FOH team membersEnsure that all team members are trained and follow all safety and DOH sanitation policies and proceduresUpdate all printed and digital menu materials including POS system, based on product selection and availabilityAssist in executing new restaurant initiatives and service protocols through staff trainingInteract with guests to ensure service and food qualityCultivate relationships with guests to create return businessSupport service team by troubleshooting any escalated guest issuesDrive and support the continual development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviewsExecute FOH team member training programs as determined by GM and Momofuku Corporate OfficeOversee daily reservations and providing support at the host stand throughout the shiftManage private event inquiries and day-of event executionAssist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recoveryLead by example in properly executing all service standards and protocolsRequired Qualifications
Minimum one year of restaurant management experience in a high volume, upscale to fine dining restaurantValid Food Handler's CertificationExperience with Micros, Tripleseat, Resy, Google strongly preferredTeam-focused mindset and empathetic approach to collaborationA positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skillsExcellent communication, organizational, and interpersonal skillsAbility to remain calm under pressure and resolve guest conflictWilling to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the teamAbility to demonstrate quick thinking and adaptability in a constantly changing environmentPreferred Qualifications
1+ years of restaurant management experience in a high volume, upscale to fine dining restaurantExperience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalentProven 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 checksContinued 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 developmentA 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.