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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.

Momofuku Las Vegas

Momofuku Las Vegas is located in The Cosmopolitan of 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 Beverage Manager works collaboratively with our Corporate Beverage Team, the culinary management team, and the General Manager, to create and drive the narrative and evolution of the wine and beverage program. The Beverage Manager educates and motivates all FOH team members and oversees the execution of new programs and initiatives and maintaining beverage related inventory. This role is also responsible for overseeing service during any portion of the restaurant's operating hours on a regular basis.

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

• Manage, drive and oversee all beverage and bar related sales for the entity
• Work with the Corporate Beverage Team to conduct comprehensive daily and ongoing beverage training for FOH team members. This includes developing clear wine and cocktail descriptions and actively participating in pre-shift meetings to reinforce product knowledge, service standards, and effective guest communication.
• Order all beer, liquor, wine, non-alcoholic beverages and bar consumables to established par levels
• Maintain accurate beverage item locations at both on-site & off-site storage units
• Maintain accurate beverage items in the restaurant POS system
• Count, Input, and reconcile monthly inventory and address discrepancies with the General Manager and the Corporate Beverage Team
• In partnership with the General Manager and the Corporate Beverage Team, ensure that the restaurant is hitting targeted beverage costs
• Meet with vendors to discuss beverage program needs, make selections and negotiate purchasing
• 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
• Ensure that the bar team is trained and follow all safety and DOH sanitation policies and procedures
• Collaborate with the Corporate Beverage Director to evolve beverage offerings through seasonality and innovation, overseeing the development of new cocktails and sourcing select wines that complement and enhance the program.
• Update all printed and digital beverage materials including POS system, based on product selection and availability
• Manage Invoices, scanning to Chouxbox and addressing any flags or discrepancies
• Interact with guests to ensure service and food quality
• Cultivate relationships with guests to create return business
• Support service team by troubleshooting any escalated guest issues
• Drive and support the continual development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews
• Assist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recovery
• Lead by example in properly executing all service standards and protocols

Required Qualifications

• Minimum 3 years of restaurant management experience in a high volume, upscale to fine dining restaurant
• Minimum 2 years of experience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalent
• 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

• 3+ years of restaurant management experience in a high volume, upscale to fine dining restaurant
• 2+ years of experience independently running the beverage program for a high volume, upscale to fine dining restaurant
• Completed certification of WSET or CMS Wine Education equivalent
• 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.

Pay Scale Metrics

Momofuku Beverage Manager employed in our Las Vegas operations function within a pay band of seventy-five to eighty thousand dollars ($75,000 to $80,000) per year. The metrics for each individual pay is as follows: If a candidate meets all of the Required Qualifications, he/she/they are considered qualified for the position and eligible to receive a rate of seventy-five thousand ($75,000) per year. For each Preferred Qualification the candidate meets, he/she/they are eligible for an additional one thousand dollars($1,000) per year.