Restaurant 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 United States and Canada as well as a line of restaurant‑grade products for home cooks. Momofuku Las Vegas Momofuku Las Vegas is located in The Cosmopolitan. We offer a variety of dining styles from lunch to late night, from a quick snack and drink in our Peach Bar to buns and noodles at the chef’s counter, or family‑style meals in our Main Dining Room. The menu is constantly evolving but draws influence from the US, Korea, and Japan. Restaurant General Manager The Restaurant General Manager’s core purpose is to be responsible for continually defining and refining service at Momofuku, as well as working in conjunction with the Executive Chef to make operational and fiscal decisions for the entity. The GM will hire, train, and manage all Front of House managers and staff, manage floor operations, perform administrative duties, and work closely with Front of House, Back of House and other teams. The GM reports directly to the Director of Restaurant Operations and works closely with the Executive Chef to maintain a positive, unified approach to all initiatives, policies, and procedures. Why Momofuku? At Momofuku, we value our team members and offer competitive compensation packages that encourage longevity and growth. We provide a comprehensive benefits package, including vision, dental, medical, 401(k), paid time off, flexible spending account, employee assistance program, dining discounts, and more after required wait periods. Responsibilities In conjunction with the Executive Chef (and/or Chef de Cuisine), the General Manager is responsible for all operational and financial decisions to maintain the health of the entity. Adhere to company standards and service levels to increase sales and minimize costs, including food and beverage, supply, labor, and other controllable operating costs. Ensure financial (invoices, reporting) and personnel/payroll activities are completed accurately, on time and in accordance with company policies and procedures. Work with Marketing, Strategy, and Operations teams to drive revenue. Analyze monthly P & L statements and report to Accounting, Strategy, and Operations teams the previous month’s performance. Identify operational, service, or fiscal issues and take prompt corrective action or propose alternative solutions. Collaborate with the Executive Chef, Operations, Accounting, and Strategy teams to create, edit, and maintain operating and capital expenditure budgets for the restaurant. Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas in concert with the Executive Chef. Ensure compliance with operational standards, company policies, federal/provincial/local laws, and ordinances. Maintain a professional restaurant image, including cleanliness, proper uniforms, and appearance standards. Work with the Executive Chef to maintain the highest health department rating. Ensure safety and security procedures protect employees, guests, and company assets. Oversee daily operations, including decision making, scheduling, training and planning while upholding standards, product quality, and cleanliness. Build and maintain strong positive relationships with all key stakeholders (e.g., corporate leadership, operating partners, vendors). Ensure all required licenses and permits are current. Maintain inventory and front of house supplies. Manage all areas of service including: Floor management – decision making, troubleshooting, flow of service, communication with kitchen and staff, guest interaction. Reservations and reservation system management. Press and VIP service standards and protocol. Events and private dining planning with Back of House. Cultivate relationships with new and returning guests. Lead all guest recovery efforts, including online feedback and complaints. Identify areas for service improvement using guest feedback. Ensure guests enjoy the Momofuku experience. Investigate and resolve complaints concerning food quality and service. Work with the People and Culture Team and the COO to establish appropriate staffing levels. Oversee interviews, selection, and hiring of all front of house team members. Develop talent pipeline through succession planning. Stay current with federal and state labor regulations. Manage staffing and performance: Develop hiring and training practices for front of house management and staff. Provide ongoing feedback and performance reviews. Identify and develop future leaders. Set expectations for the front of house management team. Oversee disciplinary actions and terminations. Ensure schedules align with business needs and budgets. Establish labor budgets and oversee weekly payroll processing. Provide direction to employees regarding operational and procedural issues. Maintain an accurate and up‑to‑date staffing plan. Hold managers and staff accountable for following all Momofuku policies and procedures. Ensure knowledge of food and beverage menus, including new offerings. Skills & Requirements 2+ years of General Management experience required. Food Handler’s Certification required. Exceptional service skills, food and beverage knowledge required. Proven ability to manage and mentor managers. Familiarity with local restaurant scene strongly recommended. Technical proficiency in POS, reservation systems, Microsoft Office strongly recommended. High volume, fast‑paced, high‑profile restaurant experience preferred. Self‑motivated, detail oriented, results driven. Quick thinking and adaptability in a constantly changing environment. Well‑spoken with a strong command of English; Spanish speaking is a plus. Physical Demands The physical demands for this position include seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, bending, and moving intermittently during working hours. Reasonable accommodations may be provided. Momofuku reserves the right to add or delete duties and responsibilities at its discretion. This job description is intended to describe the general level of work being performed and is not all inclusive. Momofuku is 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. Seniority level: Director Employment type: Full‑time Job function: Management and Manufacturing; Industries: Restaurants Referrals increase your chances of interviewing at Momofuku by 2x. Get notified about new Restaurant General Manager jobs in Las Vegas, NV. #J-18808-Ljbffr Momofuku