FOH Manager (Beverage Focus)

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 Momofuku Noodle Bar Uptown

Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City’s East Village in 2004. At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar.

The FOH Manager - Beverage Focus will work closely with the General Manager, Beverage Director and all members of the restaurant’s management team to ensure the restaurant is operating according to the standards set by the executive management team and Momofuku’s corporate office. They will be responsible for overseeing service, training FOH staff, and maintaining the beverage program.

Momofuku managers are integral and active members of service, and are hands on from the beginning to end of the guest experience – with guests, the service team, and with the Back of House team.

Compensation Band: $70,000 - $75,000 annually

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

• Oversee daily operations, upholding service standards and product quality.
• Manage beverage program, including ordering, sales, and staff training.
• Responsible for the counting, inputting, and tracking of beverage inventory.
• Perform administrative tasks (financial reports, scheduling, maintenance, health checks).
• Train FOH staff on beverages and ensure adherence to safety/sanitation policies.
• Collaborate on beverage menu evolution and update related materials.
• Manage invoices and assist with new restaurant initiatives.
• Interact with guests to ensure satisfaction and cultivate return business.
• Drive FOH team development through performance expectations and feedback.
• Oversee reservations, private events, and guest recovery efforts.

Managerial Duties

• Interview, assess, and select employees with AGM/GM.
• Facilitate coaching, feedback, and disciplinary discussions.
• Assist with training and ensure adherence to safety/sanitation policies.
• Direct daily work activities and provide support for guest-related issues.
• Collaborate with the culinary team to provide a memorable guest experience.
• Personalize service and lead by example.
• Monitor food and beverage quality.
• Master and provide support for OpenTable and Toast POS.
• Perform administrative tasks (end-of-shift analysis, financial reports, scheduling, etc.)

Administrative & Financial Duties

• Ensure accuracy of menus, wine lists, and POS postings.
• Manage and monitor Avero reports.
• Suggest promotions and revenue-increasing ideas.
• Assist in managing the tip pool.
• Report needed repairs and attend meetings.
• Respond to company/operation emails professionally.

Required Qualifications

• Minimum 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant.
• Valid Food Handler’s Certification.
• Experience with Micros, Tripleseat, Resy, 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 guidance in a positive manner and implement the direction in a way that is productive for both you and the team.
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment.

Preferred Qualifications

• 2 years of restaurant management experience in a high volume, upscale to fine dining restaurant.
• 1 years of experience independently running the beverage program for a high volume, upscale to fine dining restaurant.
• Consistently contribute to the expansion and versatility of the beverage program to the benefit of the overall program.
• Continued self-education and expansion of beverage and service knowledge, with a proven track record of converting the knowledge into full team trainings for team member education and development.
• A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities.

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 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.

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.

Equal Opportunity Employer
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