General Manager

Momofuku; Las Vegas (NV); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

competitive pay

Vision, dental, medical

401k

Paid time off

Flexible spending account

Employee assistance program

Dining discounts

Job summary

Momofuku Las Vegas seeks a Restaurant General Manager to oversee daily operations at The Cosmopolitan location. You will lead front-of-house teams, hire, train, and manage staff, and work closely with the Executive Chef to align service with brand standards and financial goals.

The GM will drive guest experiences, optimize service flow, and collaborate with kitchen and operations leadership to deliver exceptional dining experiences in a high-energy setting.

Qualifications

• Experience leading Front of House teams in a high-volume restaurant environment.
• Proven ability to hire, train and develop staff to deliver consistent guest experiences.
• Strong understanding of controlling costs, maximizing guest satisfaction, and delivering on brand standards.

Responsibilities

• Profit/Product: make operational and financial decisions with the Executive Chef to maintain health of the entity.
• Adhere to company standards and service levels to increase sales and minimize costs, including food and beverage and supply management.

Skills

Front of House leadership

Staff training

Operations management

Revenue growth

Job description

Job DetailsLevel: ManagementJob Location: Las Vegas, NV 89109Position Type: Full TimeJob Shift: AnyJob Category: Restaurant - Food ServiceMomofuku

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 Las Vegas. We offer a variety of dining styles from lunch to late night. Stop by for a quick snack and drink in our Peach Bar, hang at the chef’s counter for buns and a bowl of noodles, or share a celebratory family-style meals in our Main Dining Room. Our menu is constantly evolving but continually draws influence from the US, Korea, and Japan.

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 making operational and fiscal decisions for the entity.

S/he will be responsible for hiring, training, and managing all Front of House managers and staff. The General Manager will also manage the floor during service, perform a variety of administrative duties, and work closely with the Front of House and Back of House management teams. S/he is responsible for managing the daily operations of the restaurant and accepts 100% responsibility for quality guest and staff experience. The Restaurant General Manager reports directly to the Director of Restaurant Operations. It is expected that the Restaurant General Manager and Executive Chef of the restaurant maintain a positive, supportive, and unified message and approach on all initiatives, policies, and procedures. These positions must work in concert with each other for the successful operation of their shared restaurant.

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.

• competitive pay
• vision/dental/medical
• 401k
• paid time off
• flexible spending account
• employee assistance program
• dining discounts
• plus more after required wait periods

Responsibilities

Profit/Product

• In conjunction with the Executive Chef (and/or Chef de Cuisine), the General Manager is responsible for making 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