Assistant General 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.

Super Peach by Momofuku is a new restaurant opening in later this year at Westfield Century City.

Part of the larger Momofuku family, Super Peach is an approachable, fast-paced concept built for high volume and bold flavor. Super Peach offers the opportunity to join a growing team focused on sharp execution, great hospitality, and creating a high-energy dining experience from the ground up.  

The Assistant General Manager (AGM) will work closely with the General Manager, and is charged with managing all aspects of the daily operations of the front-of-house. The AGM is responsible for continually defining and refining service at Momofuku. They will assist the General Manager in hiring, training, and managing all FOH managers and staff. The Assistant General Manager will manage the floor during service, perform a variety of administrative duties, and work closely with the FOH and BOH management teams to execute the restaurant’s service vision.

COMPENSATION BAND: $83,000 - $88,000 annually plus bonus

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

• In conjunction with the General Manager and back-of-house leadership team, make all day-to-day decisions to maintain quality restaurant operations
• 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 FOH team members
• Ensure that all team members are trained and follow all safety and DOH sanitation policies and procedures
• Proactively seek and propose ways to improve service, operations, and staff retention
• Ensure all restaurant administrative tasks are completed in a timely manner, including but not limited to depositing cash, uploading sales journals, handling facilities maintenance requests, and addressing HR concerns
• Update all printed and digital menu materials including POS 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
• Identify operational, service, and/or fiscal issues and suggest corrective action to General Manager.
• 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
• Understands how to effectively coach and discipline employees both in real time, and/or after service.

Required Qualifications

• Minimum three years of restaurant management experience with a service style comparable to the restaurant
• Experience with Toast, Tripleseat, OpenTable, 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