Restaurant Manager

Position: Restaurant Manager

Reports To: Operations Manager / General Manager

Job Summary

The Restaurant Manager is responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, operational excellence, and financial performance. This role leads and develops the restaurant team, maintains Momofuku's service and quality standards, and drives business growth through effective leadership and operational management.

Key Responsibilities

Guest Service \& Operations

• Ensure exceptional guest experiences and maintain the highest service standards.
• Oversee daily restaurant operations to ensure smooth and efficient service.
• Address guest concerns and resolve issues promptly and professionally.
• Monitor dining room operations, cleanliness, and overall restaurant presentation.
• Ensure compliance with company policies, procedures, and brand standards.

Team Leadership

• Lead, motivate, and develop the restaurant team to achieve operational goals.
• Manage recruitment, onboarding, training, coaching, and performance evaluations.
• Conduct regular team meetings and pre-shift briefings.
• Foster a positive work environment that promotes teamwork, accountability, and employee engagement.
• Ensure compliance with grooming, attendance, and workplace conduct standards.

Financial \& Business Performance

• Achieve sales, profitability, and operational targets.
• Monitor and analyze revenue, labor costs, food costs, and other key performance indicators.
• Develop and implement strategies to increase sales and improve guest satisfaction.
• Manage budgets and control operating expenses.
• Ensure accurate cash handling, reporting, and financial compliance.

Service Quality \& Compliance

• Maintain food safety, hygiene, health, and safety standards in accordance with local regulations and company requirements.
• Ensure consistent execution of service standards and operational procedures.
• Conduct regular audits and implement corrective actions where necessary.
• Collaborate with kitchen and support teams to ensure seamless operations.

Administrative Duties

• Oversee scheduling, inventory management, purchasing, and stock control.
• Review operational reports and prepare management updates.
• Support marketing, promotional, and business development initiatives.
• Ensure all licenses, permits, and operational documentation remain current and compliant.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel \& Restaurant Management, Business Administration, or a related field preferred.
• Minimum 5 years of Food \& Beverage experience, including at least 2 years in a restaurant management role.
• Strong knowledge of restaurant operations, financial management, and guest service standards.

Skills \& Competencies

• Strong leadership and people management skills.
• Excellent communication and interpersonal abilities.
• Financial acumen and business management skills.
• Strategic thinking and problem-solving capabilities.
• Ability to work effectively in a fast-paced environment.
• Proficiency in POS, restaurant management, and reporting systems.

Working Conditions

• Requires standing and walking for extended periods.
• Ability to work flexible shifts, including weekends, public holidays, and evenings.
• May be required to respond to operational issues outside regular working hours.

Work Location: In person