Restaurant Manager

Overview

Momofuku is preparing to open at The Grove on Saadiyat Island in Abu Dhabi and is assembling its founding team for this launch. The brand, created in New York City by Chef David Chang, is known for its energetic, modern dining concept, open-kitchen style, music-led atmosphere, and a service culture that values individuality, authentic connection, and consistently high standards.

This position reports to the General Manager and is focused on running restaurant operations with a strong balance of guest experience, team leadership, financial control, and compliance.

Role Summary

The Restaurant Manager will be accountable for the overall performance of the venue, including guest satisfaction, daily operations, team development, service quality, and business results. The role requires hands-on leadership to uphold brand standards and support sustainable growth.

Guest Experience and Daily Operations

• Maintain a consistently high level of guest service and hospitality.
• Direct day-to-day operations so service runs efficiently and smoothly.
• Handle guest feedback and complaints quickly, courteously, and effectively.
• Keep the dining area clean, organized, and visually well presented.
• Ensure all company procedures and brand standards are followed.

Team Leadership

• Guide, support, and inspire the restaurant team to meet operational objectives.
• Take ownership of hiring, onboarding, training, coaching, and performance reviews.
• Run regular team meetings and pre-service briefings.
• Create a positive workplace built on teamwork, responsibility, and engagement.
• Enforce standards related to grooming, attendance, and workplace behavior.

Financial and Business Performance

• Work toward sales, profit, and operational targets.
• Track and review revenue, labor, food cost, and other key performance metrics.
• Put forward actions that improve sales and raise guest satisfaction.
• Manage budgets and keep operating costs under control.
• Oversee cash handling, reporting, and financial compliance with accuracy.

Quality, Safety, and Compliance

• Ensure food safety, hygiene, health, and workplace safety requirements are consistently met.
• Maintain reliable service execution and standard operating procedures.
• Carry out audits and implement corrective measures when needed.
• Work closely with kitchen and support teams to keep operations aligned.

Administrative and Operational Support

• Manage scheduling, inventory, purchasing, and stock control activities.
• Review reports and prepare updates for management.
• Support marketing, promotions, and wider business development efforts.
• Make sure licenses, permits, and operational records remain valid and compliant.

Qualifications and Experience

A bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or a related discipline is preferred. Candidates should have at least 5 years of food and beverage experience, with a minimum of 2 years in a restaurant management position. Strong understanding of restaurant operations, guest service, and financial management is required.

Skills and Competencies

The ideal candidate should demonstrate leadership ability, strong communication, people management, commercial awareness, strategic thinking, problem-solving, and the ability to stay effective in a busy, fast-moving environment. Experience with POS, restaurant management, and reporting tools is also needed.

Working Conditions

• The role involves prolonged standing and walking.
• Flexibility is required for evenings, weekends, and public holidays.
• Operational matters may need attention outside standard working hours.