Service Manager, East Coast
: Job Details :

** Service Manager, East Coast**

**Job Category****:** Operations **Requisition Number****:** SERVI002486 Showing 1 location **Job Details**

**Description**

**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 Apptit magazine, Momofuku has restaurants in the United States and Canada as well as a line of restaurant-grade products for home cooks.

The **Front of House Service Manager** prioritizes leadership, work ethic and insightful, innovative thinking just as much as industry experience. This position will be a pivotal member of the corporate Operations team and help lead East Coast Momofuku restaurant teams. We are looking for someone who is versatile, a critical thinker, observant, and can easily empathize with people in a variety of roles.

The responsibilities include, but are not limited to, the following: setting and maintaining guest experience and service standards, creating SOPs and systems, providing critical feedback to restaurant teams, developing training programs, developing staff, and coaching FOH teams on how to make sound financial decisions through labor and purchasing controls.

The Manager, Front of House Service must be a person who is an independent thinker and has strong opinions but who can also work well within an extremely collaborative and consensus-driven environment. This position will work very closely with the corporate operations team to ensure that Momofuku restaurants thrive from an operational, financial, and cultural standpoint. This is an extremely cross-functional and hands-on position that will collaborate with all corporate departmentsaccounting, strategy, marketing, and HRto ensure that restaurants are managed in an educational, entrepreneurial, innovative and efficient way.

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**

GUEST EXPERIENCE:

* Ensure venue-level teams are focused on maximizing the guest experience

* Communicate and reinforce the vision of the Momofuku brand to all managers and employees

* Provide coverage for FOH manager shifts at restaurants as needed

* Lead by example and be present with restaurant teams during service

* Spearhead and maintain strong PX/SPX guest relations across the restaurantsact as the main point of contact as needed

* Develop and implement venue-appropriate steps of service to maximize efficiency and guest satisfaction

* Work with restaurant and corporate teams to source guest-facing restaurant supplies as needed

* Assist restaurant FOH teams with investigating, answering, and settling guest grievances and offer suggestions for guest recovery

* Collaborate with the corporate events team to provide outstanding event guest experiences

TEAM DEVELOPMENT:

* Guide venue-level teams to focus on recruiting and retaining the best employees

* Assist as needed in the recruitment of Front of House staff, exempt and non-exempt

* Assess existing restaurant service standards, identify areas of improvement & create action plans for implementing change

* Maintain strong working relationships with all FOH teams to understand individual strengths and areas of development

* Work with Ops and Culture & Development team members to lead and develop strong restaurant culture and morale

* Collaborate with restaurant management to drive incentive programs and team building exercises to educate and motivate team members

* Coach restaurant managers through the phases of active problem solving: identifying and defining the problem, generating and implementing possible solutions, evaluating the outcome

* Collaborate with restaurant-level teams to create training materials and provide on-site training support, as needed

* Collaborate with other members of the Operations department to develop and maintain FOH standard operating procedures (manager checklists, cash handling, POS actions, etc.)

* Maintains a high level of hospitality and professionalism with all team members, and ensure restaurant management does the same

* Work with Ops team members and HR to develop standard new hire training programs for FOH exempt and nonexempt positions

* Participate in FOH coaching and performance development sessions

COST CONTROLS & REVENUE GENERATION:

* Be an active participant in monthly restaurant P&L meetings & partner with Ops team members to plan and execute actionable items

* Work closely with restaurant operators to optimize reservation systems and drive maximum revenue and guest experience

* Assist GMs/FOH managers to maintain efficient staffing schedules and appropriate staffing levels

* Works with Ops and restaurant teams to develop new food & beverage ideas to help drive traffic/covers and check average

COMPLIANCE:

* Uphold all health, safety, sanitation, and alcohol awareness standards

* Promote compliance with updated COVID-19 legislation across multiple jurisdictions

**Skills & Requirements**

* 5+ years of restaurant management experience required; (mixture of FOH/BEV strongly preferred)

* NYC Food Protection Certificate strongly preferred

* Computer literacy & proficiency in Microsoft Office & Google Suite

* Knowledge of the following systems strongly preferred: Google Suite, Microsoft Office, Windows Operating Systems, Resy, SevenRooms, Avero, Toast, Ultipro, Compeat

* Ability to travel to restaurant venues

* Ability to work nights, weekends and holidays

* Excellent written and verbal communication skills

* Excellent food and beverage product knowledge; actively stays up to date with trends, changes and innovation as it relates to F&B and restaurant operations

* Strong sense of responsibility and ownership of the position

* Works well both independently and part of a team

* Strong desire to learn and grow, actively seeks feedback from all levels/departments

* Passion & excitement for creating memorable experiences for employees and guests

* The ability to stay calm and positive under pressure, and to manage lots of competing priorities

* Detail oriented with great work ethic

* Demonstrate a sense of urgency, strong work ethic, ability to prioritize and stay organized in a busy, growth oriented environment

**Physical Demands**

* The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 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.

Under the Key to NYC order, Momofuku is prohibited by law from allowing unvaccinated employees to work indoors. Momofuku makes reasonable accommodations for employees who are unable to show proof of vaccination because of disability, pregnancy, religious belief, or status as a victim of domestic violence, stalking, or sex offenses. Reasonable accommodations include telecommuting and working exclusively outdoors and not entering the restaurant for any purpose other than to briefly use the locker r