Assistant General Manager
- Compensation
- Not disclosed
- Location
- New York, NY 10019
- Work setup
- Not specified
- Seniority
- Not specified
- Employment
- Not specified
- Experience
- Not specified
- Category
- Not specified
- Posted
Skills
Must have
- ● Minimum three years of restaurant management experience with a service style comparable to the restaurant
- ● Experience with Toast, 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
Nice to have
- ● 3+ years of restaurant management experience with a service style comparable to the restaurant
- ● 2+ years of Assistant General Manager experience with a service style comparable to the restaurant
- ● Proven ability to support General Manager in managing restaurant costs, including but not limited to labor and inventory control
- ● Continued self-education and expansion 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
- 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 r
Full 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 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.
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 Assistant General Manager (AGM) will work closely with the General Manager and is charged with managing all aspects of the daily operations of the front-of-house. The AGM is responsible for continually defining and refining service at Momofuku. They will assist the General Manager in hiring, training, and managing all Front of House managers and staff. The Assistant General Manager will 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 to execute the restaurant’s service vision.Responsibilities
● In conjunction with the General Manager and back-of-house leadership team, make all day-to-day decisions to maintain quality restaurant operations
● Maintain proper flow of service while upholding service standards, product quality, and cleanliness
● Perform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks
● Conduct daily and on-going comprehensive education for front of house team members
● Ensure that all team members are trained and follow all safety and Department of Heatlh sanitation policies and procedures
● Proactively seek and propose ways to improve service, operations, and staff retention
● Ensure all restaurant administrative tasks are completed in a timely manner, including but not limited to depositing cash, uploading sales journals, handling facilities maintenance requests, and addressing people concerns