General Manager

About 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.

About Majordōmo

Majordōmo is a California restaurant by Momofuku, inspired by the rich and diverse culinary landscape of Los Angeles. Our space features a chef’s counter, bar, private dining room, and a heated patio. We embrace the concept of a "majordomo"—a person who takes charge, makes arrangements, and is always in the know. Our team is dedicated to delivering an exceptional dining experience that celebrates vibrant flavors of LA.

The Momofuku General Manager’s core purpose is to continuously define and refine service for the operation. This role is active on the floor during service supporting both their management team and hourly team members. The General Manager and the Executive Chef work together to make strategic operational and fiscal decisions for the entity, as well as maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work together harmoniously for the operational success of their shared restaurant.

COMPENSATION BAND: $100,000 - $150,000 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

• Exemplify all of Momofuku’s core values while maintaining proper flow of service, upholding service standards, product quality, cleanliness, and all other factors contributing to the success of the operation
• Perform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks
• Analyze Monthly P&L Statements and report to Accounting, Strategy and Operations teams on the previous month's performance
• 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.
• Adhere to company standards and service levels to increase sales and minimize costs
• Work with Human Resources and Director of Operations to establish appropriate staffing and talent acquisition management
• Execute 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
• Work with Marketing, Strategy and Operations teams to drive revenue
• Support service team by troubleshooting any escalated guest issues
• Drive and support the continual development of FOH managers and team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews
• Ensure that proper safety and security procedures are in place to protect employees, guests and company assets
• Build and maintain strong positive relationships with all key stakeholders
• Identify and lead development of future leaders
• Oversee daily reservations and providing support at the host stand throughout the shift
• Support management of 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
• Hold all managers and staff responsible for knowledge of food and beverage menus, new and developing offerings, and knowing and following all Momofuku policies and procedures
• Meet established EBITDA goals

Required Qualifications

• Minimum 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant, or restaurant of highly comparable establishment in cuisine, style of service, and revenue
• Valid Food Handler’s Certific