Restaurant Manager - Los Angeles

MOMOFUKU•New York, NY

1d•$70,000 - $80,000

About The Position

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 front of house 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.

Requirements

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, Resy, 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 manner and implement the direction in a way that is productive for both you and the team
Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Nice To Haves

1+ 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

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 sale 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 FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews
Execute FOH team member training programs as determined by GM 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