Momofuku is bringing its bold, culture-shifting energy to The Grove at Saadiyat Island, Abu Dhabi—and we're building the founding team that will bring it to life. Born in New York City and created by Chef David Chang, Momofuku revolutionized modern dining by combining boundary-breaking Asian-American cuisine with an electric atmosphere, open kitchens, hip-hop beats, and service driven by personality rather than scripts. Forget stiff, traditional fine dining—this is a place where individuality is celebrated, genuine human connection creates unforgettable guest experiences, and excellence is the standard every day.

This is more than a job opportunity—it's a chance to be part of one of the most anticipated restaurant openings in the UAE. Whether you're front of house, back of house, or in a leadership role, we are looking for passionate, energetic individuals who bring character, confidence, and a desire to grow. If you're ready to elevate your career, express your authentic self, and help redefine hospitality in Abu Dhabi, we want to hear from you.

About Momofuku
Founded by Chef David Chang in 2004, Momofuku began with the opening of Noodle Bar in NYC. Renowned for reshaping contemporary Asian-American cuisine, it has earned accolades like "the most important restaurant in America" from Bon Appétit and expanded to multiple U.S. locations, along with a line of home-cooking products. Momofuku restaurants include Noodle Bar East Village and Uptown, Bāng Bar, Momofuku Las Vegas, Majordōmo (named one of the “101 Best Restaurants” by The Los Angeles Times every year since it opened), Bar Kabawa and Kabawa (recently awarded the #1 restaurant in NYC by the New York Times and #14 on North America’s 50 Best list).

General Manager

Position Summary

The General Manager is responsible for the overall leadership, strategic direction, and operational success of the restaurant. This role oversees all aspects of the business, including guest experience, financial performance, people development, operational excellence, and brand standards. The General Manager serves as the driving force behind creating a high-performance culture while ensuring exceptional service, profitability, and alignment with Momofuku's values and vision.

Key Responsibilities

Leadership & Team Development

Lead, inspire, and develop all restaurant management and operational teams to achieve exceptional performance.
Foster a culture of accountability, collaboration, inclusivity, and continuous improvement.
Recruit, coach, mentor, and retain top talent while building strong succession plans.
Conduct regular performance reviews and implement development initiatives to enhance team capabilities.

Operations Management

Oversee daily restaurant operations, ensuring seamless execution of service and operational standards.
Maintain compliance with company policies, health and safety regulations, and local legal requirements.
Drive operational efficiency while maintaining the highest standards of quality, cleanliness, and guest satisfaction.
Collaborate closely with culinary and beverage leadership to ensure alignment across all functions.

Guest Experience

Champion a guest-first culture and ensure every guest receives a memorable dining experience.
Actively engage with guests, manage feedback, and resolve concerns promptly and professionally.
Monitor guest satisfaction metrics and implement strategies to continuously improve service delivery.
Build strong relationships with VIP guests, corporate clients, and key stakeholders.

Financial Management

Develop and execute business plans to achieve revenue, profitability, and cost-control objectives.
Analyze financial reports, budgets, labor costs, and operational KPIs to identify opportunities for improvement.
Drive sales growth through strategic initiatives, community engagement, and guest retention programs.
Ensure effective inventory management and cost controls across food, beverage, labor, and operating expenses.

Brand & Business Development

Protect and enhance the Momofuku brand reputation through consistent execution of brand standards.
Identify opportunities to increase market presence, guest engagement, and revenue generation.
Collaborate with marketing and corporate teams on promotional campaigns, partnerships, and special events.
Stay informed about industry trends, competitor activity, and emerging hospitality innovations.

Qualifications & Experience

Bachelor's Degree in Hospitality Management, Business Administration, or a related field preferred.
Minimum 8–10 years of progressive leadership experience within upscale, premium, luxury, or Michelin-recognized restaurant operations.
Proven experience managing high-volume restaurants with significant revenue responsibility.
Strong financial acumen with experience in budgeting, forecasting, P&L management, and cost control.
Demonstrated success in leading large, diverse teams and developing future leaders.
Excellent communication, leadership, problem-solving, and decision-making skills.
Strong understanding of luxury hospitality standards and guest experience management.
Experience opening new restaurant concepts or leading flagship operations is highly desirable.

Work Location: In person

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