FIRETEN Hospitality is a creative consulting and management group offering bespoke solutions for culinary-driven, disruptive concepts across the United States. FIRETEN’s dynamic and comprehensive team prioritizes high-quality service at all levels, producing systems and marketing for food and beverage concepts which consistently optimize the guest experience. In collaboration with the ownership groups, developers, leadership teams; the General Manager will set and communicate standards and practices for the business to ensure the highest performance while maintaining a happy team.

General Manager Job Summary:

The General Manager of the Food Hall is responsible for overseeing the overall operations and management of the Food Hall facility. This includes managing the various food vendors, ensuring exceptional customer experiences, maintaining high-quality standards, and achieving financial targets. The General Manager acts as the key liaison between the food vendors, customers, and property management, and plays a crucial role in driving the success of the Food Hall. The General Manager oversees the team. The position requires a very detail oriented, organized self-starter whose role is instrumental in supporting complete operations of the Food Hall to ensure its run efficiently.

Key Responsibilities:

Operational Management:

• Develop and implement operational strategies, policies, and procedures to ensure smooth and efficient food hall operations.
• Coordinate with food vendors to ensure compliance with health and safety regulations, cleanliness standards, and quality control.
• Oversee the day-to-day activities of the food hall, including opening and closing procedures, staffing, and vendor coordination.

Vendor Management:

• Recruit, select, and negotiate contracts with food vendors to ensure a diverse and appealing range of culinary offerings.
• Manage vendor relationships, addressing concerns, resolving conflicts, and ensuring adherence to contractual agreements.
• Conduct regular vendor performance evaluations and provide feedback to foster continuous improvement.
• Have monthly vendor meeting to discuss marketing goals & relevant issues.
• Work with PR/Marketing to ensure vendor collaboration and vendor driven events are coordinated with the hall staff.

Customer Experience:

• Focus on delivering exceptional customer service and fostering a welcoming and enjoyable atmosphere within the food hall.
• Monitor customer feedback and reviews and implement strategies to enhance customer satisfaction and loyalty.
• Collaborate with vendors to organize special events, promotions, and marketing activities to attract and engage customers.

Financial Management:

• Develop annual budgets and financial forecasts for the food hall, ensuring revenue and profit goals are met.
• Monitor financial performance, control costs, and implement measures to optimize profitability.
• Prepare regular reports on sales, expenses, and other key performance indicators for management review.

Staff Management:

• Recruit, train, supervise, and evaluate food hall staff, including supervisors, cashiers, and cleaning personnel.
• Foster a positive work environment, promote teamwork, and provide guidance and support to staff members.
• Develop and implement staff training programs to ensure high-quality service and operational efficiency.

Maintenance and Facilities Management:

• Coordinate with property management to ensure proper maintenance and cleanliness of the food hall and common areas.
• Address facility-related issues promptly, such as equipment repairs, pest control, and safety concerns.

Qualifications:

• Prior experience as a General Manager in a high-volume hall or restaurant
• Prior experience managing labor, food, and liquor cost control.
• Basic computer skills and experience with POS systems
• Knowledge of restaurant health, food safety, and liquor regulations.
• Knowledge of standard operation procedures for managing a high-volume restaurant.
• Strong communication, organization, and supervisory skills.
• Strong coaching and development skills.
• Strong human relations skills to lead a very diverse team
• Ability to digest complex information and communicate this to all employees.
• Ability to read and write in English proficiently.
• Ability to utilize social media to execute marketing strategies.
• Ability to multi-task and manage multiple deadlines and priorities.
• Ability to maintain a flexible schedule, have the stamina and energy to work long hours as needed in an active, hectic, noisy, and stressful environment.
• Ability to maintain and project a professional, groomed image as the General Manager of a high-end restaurant and act as a role model for other staff and supervisors.
• Ability to project a positive and courteous attitude towards guests, staff, service providers, and media.
• Ability to run efficient operations, control labor costs, and deploy strategies to enhance restaurant profits.
• Ability to navigate various surfaces and tight spaces in a restaurant environment.
• Possess the physical and mental stamina to work for an extended period.
• Physically able to lift and carry heavy trays and equipment up to 50 lbs.
• Physically able to walk without assistance on various surfaces for an extended period.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

• Health insurance
• Paid time off

Experience level:

• 11 years

Restaurant type:

• Fast casual restaurant

Shift:

• Day shift
• Evening shift

Weekly day range:

• Monday to Friday
• Weekends as needed

Work Location: In person