Front of House Manager - Momofuku

About Momofuku

Established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, Momofuku has grown to include restaurants in New York City, Sydney, Toronto, Washington, DC, and Las Vegas (Noodle Bar, Ssam Bar, Ko, Ma Peche, Seiobo, Noodle Bar Toronto, Daisho, Shoto, Fuku, Fuku+, CCDC, Nishi, Las Vegas, Fuku Wall St), a bakery established by award-winning pastry chef Christina Tosi (Milk Bar), and a bar (Nikai). The restaurants have gained world-wide recognition for their innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors.

About Noodle Bar 

Momofuku Noodle Bar opened in August of 2004 in the East Village and is the first Momofuku restaurant. It serves ramen and a roster of dishes that change with the seasons. Momofuku’s pork buns originated here and guests may reserve ahead of time the fried chicken large format meal (reservations online only). The restaurant also serves slushies and dessert items from Milk Bar.

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. He/She will be responsible for overseeing service, training FOH staff and will share in administrative responsibilities.

Momofuku managers are integral and active members of service.  Momofuku managers are expected to be hands on from the beginning to end of the guest experience – with guests, the service team, and with Back of House team.

Responsibilities

MANAGEMENT

• Opening and closing managerial responsibilities include, but are not limited to:

• Financial/cash handling

• Operational administrative tasks

• Facilities/Health Department checks

• Oversee the FOH staff through all working hours - setting up for service, all service hours, and closing each shift according to restaurant standards

• Assist in executing new restaurant initiatives and service protocols through staff training

• Floor management responsibilities include, but are not limited to:

• Frequent decision making and troubleshooting

• Maintaining proper flow of service (at the door, on the floor, and at the pass)

• Upholding service standards, product quality and cleanliness

• Clear and continuous communication with kitchen and all FOH staff to ensure proper flow of service and guest satisfaction

• Guest interaction – ensuring service and food quality, cultivating relationships, resolving issues

• Training and development of FOH hourly team including:

• Assisting in training of all FOH hourly staff based on standards determined by the General Manager and Director of FOH Operations

• Execution of FOH employee training program as determined by GM and Momofuku Corporate Office

• Continual development of FOH employees by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews

• Directing staff and enforcing service standards

• Administering FOH hourly disciplinary action as needed, dictated by Momofuku and restaurant protocols

• Ensuring FOH staff has appropriate food, beverage, and service knowledge

• Developing employees by providing ongoing feedback and upholding performance expectations

• Oversee daily reservations and providing support at the host stand throughout the shift

• Lead by example in all areas:

• Proper execution of all service standards and protocols

• Clear and professional communication with Momofuku offices, other managers, all hourly employees, and guests

• Exceptional work ethic, strong attention to detail, and a collaborative attitude

• Ensure all guests enjoy the Momofuku experience!

ADMINISTRATIVE

• Update all printed and digital menus based on product selection and availability

• Work with the General Manager to set up a timeline and schedule for food & beverage education plans

• Order and maintain restaurant supplies, which include, but are not limited to CGS, office supplies and dry goods

• 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

• Additional managerial administrative responsibilities may be required as needed

Skills & Requirements

• 2+ years of restaurant management experience required

• Food Handler’s Certification required

• Strong service, food and beverage knowledge required

• Detail oriented, organized and professional

• High volume, fast-paced, high profile restaurant experience preferred

• Ability to demonstrate quick thinking and adaptability in a constantly changing environment

• Spanish speaking, strong computer skills are a plus

**any required city/state licenses or permits

• 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.

What's in it for you?

We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.

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.