Service Director

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

Super Peach by Momofuku is a new restaurant located in the Westfield Century City Mall. 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.

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. 

The Service Director prioritizes leadership, work ethic, and insightful, innovative thinking just as much as industry experience. This position is a pivotal member of the operations team. We are looking for someone who is versatile, a critical thinker, observant, and can easily empathize with people in a variety of roles.
Responsibilities include but are not limited to: setting and maintaining guest experience and service standards, creating standard operating procedures and systems, providing critical feedback to restaurant teams, developing training programs, developing staff, and coaching front of house teams on how to make sound financial decisions through labor and purchasing controls.

The Service Director must be an independent thinker with business acumen and perspectives who can also work well within an extremely collaborative and consensus-driven environment. This is a cross-functional and hands-on position that will collaborate with all departments — to ensure the restaurant is managed in an educational, entrepreneurial, innovative, and efficient way.

GUEST EXPERIENCE
• Ensure the team is focused on maximizing the guest experience at every touchpoint
• Cultivate and maintain meaningful relationships with regulars and VIP guests
• Lead by example and be present with the team during service
• Spearhead and maintain strong guest relations — act as the main point of contact for PX/SPX matters as needed
• Develop and implement venue-appropriate steps of service to maximize efficiency and guest satisfaction
• Conduct pre-service line ups to ensure the team is prepared, informed, and energized
• Assist the front of house team in investigating, answering, and settling guest grievances and offer suggestions for guest recovery
• Collaborate with the events team to provide outstanding event guest experiences
• Source guest-facing restaurant supplies in collaboration with restaurant and operations teams as needed

TEAM LEADERSHIP & DEVELOPMENT
• Recruit, train, and mentor front-of-house staff including servers, sommeliers, and support staff
• Assess existing service standards, identify areas of improvement, and create action plans for implementing change
• Design and lead ongoing training programs covering menu knowledge, wine, spirits, and hospitality standards
• Maintain strong working relationships with all front of house team members to understand individual strengths and areas of development
• Coach managers through phases of active problem solving, identifying and defining problems, generating and implementing solutions, and evaluating outcomes
• Drive incentive programs and team-building exercises to educate and motivate team members
• Develop and maintain front of house standard operating procedures (manager checklists, cash handling, POS actions, etc.)
• Work with the People team to develop standard new hire training programs for F exempt and non-exempt positions
• Participate in and lead front of house coaching and performance development sessions
• Maintain a high level of hospitality and professionalism with all team members, and ensure management does the same

COST CONTROLS & REVENUE GENERATION 
• Work closely with the team to optimize reservation systems and drive maximum revenue and guest experience
• Manage front of house scheduling to maintain efficient staffing levels in line with covers and budget
• Monitor and manage front of house labor against budget targets
• Contribute to revenue-driving initiatives such as private dining, events, and upsell programs
• Develop new food & beverage ideas to help drive traffic, covers, and check average
• Support POS operations, comps, and end-of-shift reporting procedures

COMPLIANCE
• Uphold all health, safety, sanitation, and alcohol awareness standards
• Maintain compliance with applicable health and safety legislation

SKILLS & REQUIREMENTS
• 5+ years of restaurant management experience required; a mix of front of house and beverage experience strongly preferred
• Deep knowledge of classical and contemporary service techniques
• Strong wine and beverage knowledge; sommelier certification (CMS, WSET) a plus
• Computer literacy and proficiency in Microsoft Office and Google Suite
• Knowledge of reservation and operations platforms preferred: Restaurant 365, Open Table, Toast
• Food Handler/Manager certification
• 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 in F&B and restaurant operations
• Strong sense of responsibility and ownership of the position
• Works well both independently and as part of a team
• Strong desire to learn and grow; actively seeks feedback from all levels and departments
• Passion and excitement for creating memorable experiences for employees and guests
• Ability to remain calm and positive under pressure while managing competing priorities
• Detail-oriented with a strong work ethic and sense of urgency

PHYSICAL DEMANDS
The physical demands for this position include seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting and standing for 4 to 8 hours, and bending and moving intermittently during working hours. These physical requirements may be accommodated with or without reasonable adjustments.
The duties of this position may change from time to time. The right to add or delete duties and responsibilities is reserved at the discretion of management. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

We are proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed,
religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions,
sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry,
national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or
predisposing genetic characteristic, or other protected status.