Job Abstract

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.

The Beverage Manager (East Coast) will work collaboratively with our New York based businesses, consisting of owned and managed restaurant teams, the Chef, and the General Manager (GM) in building and managing the bar and beverage program. The role will be responsible, with the support of the Director of Beverage, supporting and ensuring the training of FOH staff and strategizing, developing, and overseeing the execution of new programs and initiatives.

Compensation Band: $85,000 - $95,000 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

Creative/Development

• In partnership with the Director of Beverage, GM and on site Beverage Manager (if applicable), develop the overall beverage program, including: development of cocktails, wine & beer selection and changes for seasonality.
• Oversee site level managers to develop and manage site specific programs with relations to the company’s overall beverage program
• Participate in development of new and re-development of existing concepts and restaurants
• Maintain relationships with vendors and suppliers through communication and in person meetings

Financial

In partnership with Director of Beverage:

• Manage, drive and oversee all beverage and bar related sales for each entity
• Develop and manage cost controls and systems for cost control of beverage
• Oversee Inventory, assist in reconciliation; and address discrepancies within each the restaurant
• In partnership with the Director of Beverage and GM’s, establish appropriate budgets & costing to drive efficiency while maintaining standards of execution
• Work with each team to ensure that their restaurant is hitting targeted beverage costs

Staffing

• Support the training of all bar staff through site level management.
• Oversee and uphold a high quality of service for Bar and FOH staff and reinforce standards through consistent monitoring, education and training
• Work with restaurant teams to conduct on-going comprehensive beverage training and education for FOH and Bar staff

Operations/ Service

• Be present for service periods at the restaurants as needed
• Participate in services during site visits to thoroughly evaluate and coach on ongoing operations -- attend pre-service meetings.
• Assist the Operations team as needed with restaurant operations issues.
• Assist the Operations team and restaurant management with Department of Health related matters pertaining to beverage and as needed.
• Oversee, with the help of restaurant level management, the company’s obligation to serve alcohol reasonably. (i.e. TIPS)
• Assist the company to operate within all applicable laws and obligations in relation to the service of alcohol.
• Maintain weekly communication with the Director of Beverage on all significant change and restaurant level updates

Required Qualifications

• 3 years of restaurant management experience required
• 2+ years experience in managing a cocktail/bar program & inventory management required (experience using Compeat, a plus)
• Strong wine knowledge preferred
• High volume, fast-paced restaurant experience strongly preferred
• Comprehensive food and beverage knowledge
• Exceptional service and floor skills

Preferred Qualifications

• 4+ years of restaurant management experience required
• At least 1 year of Compeat experience

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 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.