Food Court Manager

The Food Court Manager will be responsible for overseeing all aspects of food and beverage operations within our food court, including vendor management, menu development, quality control, and guest service. The ideal candidate will have a passion for hospitality, strong leadership skills, and a proven track record of success in managing food service operations in a fast-paced environment.

Key Responsibilities:

1. Vendor Management:

• Identify, select, and negotiate contracts with food vendors, ensuring a diverse and high-quality selection of culinary offerings to meet guest preferences and dietary requirements.
• Establish and maintain strong relationships with vendors, addressing any issues or concerns promptly and ensuring compliance with contractual agreements and quality standards.

1. Menu Development and Pricing:

• Collaborate with vendors and culinary team to develop and update food and beverage menus, incorporating seasonal ingredients, culinary trends, and guest feedback to enhance offerings and drive sales.
• Set menu prices based on food costs, market trends, and competitive analysis, optimizing profitability while ensuring value for guests.

1. Quality Control and Standards:

• Implement and enforce standard operating procedures (SOPs) for food preparation, handling, and service, ensuring compliance with health and safety regulations, sanitation standards, and company policies.
• Conduct regular inspections and quality checks of food products, presentation, and service to maintain high standards of quality, consistency, and guest satisfaction.

1. Team Leadership and Training:

• Recruit, hire, train, and supervise food court staff, providing ongoing coaching, performance feedback, and development opportunities to foster a motivated and high-performing team.
• Lead by example, demonstrating professionalism, positivity, and a strong work ethic, and instil a culture of excellence and teamwork among staff.

1. Guest Service and Satisfaction:

• Monitor guest feedback and satisfaction levels, addressing any concerns or issues promptly and proactively to ensure a positive and memorable dining experience for guests.
• Implement strategies to enhance guest service, such as staff training programs, service recovery procedures, and guest loyalty initiatives, to drive customer satisfaction and repeat business.

1. Financial Management:

• Develop and manage the food court budget, tracking expenses, revenues, and profitability metrics to achieve financial targets and maximize operational efficiency.
• Analyze sales data, inventory levels, and cost of goods sold (COGS) to identify opportunities for cost savings, revenue growth, and process improvements.

Qualifications:

• Bachelors degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).
• Proven experience in food service management, preferably in a high-volume food court, restaurant, or hospitality setting.
• Strong leadership and interpersonal skills, with the ability to motivate and inspire a diverse team of employees.
• Excellent organizational and time management abilities, with the capacity to prioritize tasks and manage multiple projects simultaneously.
• Knowledge of food safety regulations, sanitation standards, and industry best practices, with certification in food handling and safety (e.g., ServSafe) preferred.
• Customer-focused mindset with a passion for delivering exceptional service and creating memorable dining experiences for guests.
• Flexibility to work evenings, weekends, and holidays as needed to accommodate business operations and special events.