Restaurant General Manager

MOMOFUKU•Las Vegas, NV

32d•Onsite

About The Position

The Restaurant General Manager’s core purpose is to be responsible for continually defining and refining service at Momofuku, as well as working in conjunction with the Executive Chef making operational and fiscal decisions for the entity. S/he will be responsible for hiring, training, and managing all Front of House managers and staff. The General Manager will also manage the floor during service, perform a variety of administrative duties, and work closely with the Front of House and Back of House management teams. S/he is responsible for managing the daily operations of the restaurant and accepts 100% responsibility for quality guest and staff experience. The Restaurant General Manager reports directly to the Director of Restaurant Operations. It is expected that the Restaurant General Manager and Executive Chef of the restaurant maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant.

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
Technical proficiency in restaurant POS, reservation systems, Microsoft Office strongly recommended
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

Nice To Haves

High volume, fast-paced, high profile restaurant experience preferred
Familiarity of the local restaurant scene strongly recommended

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.
Responsible for ensuring 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 where necessary 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 but not limited to: Floor management. Responsibilities include: frequent decision making and troubleshooting; maintaining proper flow of service (at the door, on the floor, at the bar, and at the pass); upholding service standards, product quality and cleanliness; continuous communication with kitchen and all Front of House staff; guest interaction
Reservations and reservation system management
Press and VIP service standards and protocol
Working with events team and Back of House on planning and executing events and private dining
Cultivating relationships with new and returning guests
Responsible for ensuring consistent high-quality service in all areas.
Manage all customer service responses and lead all guest recovery efforts, including but not limited to: online feedback, guest complaints, and immediate service recovery, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Identify (using guest feedback from all available resources) areas for service improvement and successes and take corrective action.
Ensure guests enjoy the Momofuku experience.
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 based on Momofuku standards
Continual development of Front of House managers and hourly staff by establishing performance expectations, providing ongoing feedback, and presenting regular performance reviews
Identifying and leading development of future leaders (i.e. staff trainers, managers, and general managers)
Setting expectations for the Front of House management team to direct staff and enforce service standards
Oversee all Front of House disciplinary actions and terminations
Ensure schedules are completed properly and in line with the needs of the business and budgets each week
In partnership with key stakeholders, establish appropriate labor budgets to drive efficiency while maintaining standards of execution and oversee weekly payroll processing
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 all Momofuku policies and procedures.
Hold all managers and staff responsible for knowledge of food and beverage menus, as well as all new and developing offerings.

Benefits

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.

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