Food Hall Manager

Overview The Food Hall Manager is responsible for overseeing all operations of the Japanese food hall with up to 14 individual vendor stalls. This role requires delivering an exceptional customer experience while managing diverse culinary concepts, coordinating multiple vendors, and ensuring authentic Japanese food quality and presentation standards. The Manager will forecast, plan, and manage all food hall operations, staff coordination, vendor relations, and financial performance to maximize sales, revenue, customer satisfaction, and operational efficiency across all stalls. Essential Duties Operations Management Manage all food hall day‑to‑day operations across multiple Japanese cuisine stalls within budgeted guidelines and to the highest standards. Coordinate operations between up to 14 different stall vendors/operators while maintaining consistency in service standards. Monitor food preparation methods, portion sizes, and presentation across all stalls to ensure authentic Japanese cuisine standards and quality. Oversee scheduling and receiving of food deliveries for multiple stalls, verifying product quality, and quantity. Ensure compliance with local and Federal regulations. Financial & Administrative Management Monitor consolidated food hall budgets, payroll records, and vendor agreements across all stalls. Review financial transactions and vendor payments to ensure expenditures are authorized and budgeted. Conduct and monitor inventory across all stalls, submitting comprehensive weekly and monthly reports. Manage vendor contracts, lease agreements, and profit‑sharing arrangements with individual stall operators. Customer Service & Quality Control Investigate and resolve customer complaints regarding food quality, service, or dining experience across all stalls. Provide superior customer service by maintaining high visibility throughout the food hall during operating hours. Ensure consistent service standards and hospitality across all vendor stalls. Maintain detailed knowledge of all Japanese cuisine offerings, ingredients, and preparation methods to assist customers. Staff & Vendor Management Train, coach, and provide disciplinary actions for food hall staff. Facilitate communication between different stall operators and resolve inter‑vendor conflicts. Hold weekly meetings with department supervisors to discuss operations, staffing, customer service, and coordination issues. Compliance & Safety Ensure all stalls comply with health and safety regulations and food handling standards. Conduct alcohol age restriction control in accordance with company policies. Maintain floor presence of at least 90% of shift, providing operational support and troubleshooting across all stalls. Additional Responsibilities Coordinate marketing efforts and special events featuring Japanese cuisine and culture. Manage common area operations including seating, cleaning, and shared facilities. Oversee technology integration including POS systems, ordering platforms, and delivery coordination. Additional duties as directed by General Manager. Qualifications Minimum 2-4 years of managerial experience in the food service industry required. Previous experience managing multi‑vendor or food court operations strongly preferred. Background in Japanese cuisine, Asian food service, or multicultural food environments preferred. Associate’s degree preferred, or equivalent combination of education and experience. Knowledge of local and Federal food safety regulations and standards highly preferred. Strong leadership and communication skills to coordinate multiple independent vendors. Excellent problem‑solving abilities to handle complex multi‑stall operational challenges. Ability to work in a fast‑paced, high‑volume food service environment. Work Environment The employee regularly works in a bowling center/arcade environment where high levels of noise, dust and activity can be expected. The noise level in the work environment is usually loud. Physical Demands The employee is regularly required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces. The employee is required to stand and walk for extensive periods of time without breaks during busy times. In addition, the employee must be able to use their hands/fingers to handle, feel, and reach with hands and arms. Lifting and/or moving up to 100 lbs with assistance is required. Benefits 401(k) matching. Dental insurance. Health insurance. Paid time off. Paid training. Vision insurance. #J-18808-Ljbffr