Foodhall Venue Manager

POSITION OVERVIEW

• The Venue Manager is responsible for overseeing the daily operations of the dining hall, ensuring efficient
• coordination across operational teams and maintaining high standards of service, cleanliness, safety, and guest
• satisfaction.
• The role supervises Assistant Managers and Floor Supervisors, ensuring that operational procedures, service
• standards, and operational targets are consistently achieved. The Venue Manager works closely with
• the Reception Manager, supporting coordination between both floor operations and reception activities.
• In the absence of the Operations Manager, the Venue Manager assumes responsibility for overseeing the
• venue and ensuring that all operational standards and procedures are maintained.

CORE RESPONSIBILITIES

1. Venue Operations Management

• Oversee the daily operations of the dining hall, ensuring smooth service and efficient coordination

between teams and floors.

• Ensure operational standards, procedures, and service guidelines are consistently implemented across

the venue.

• Monitor operational performance to ensure efficient service delivery and high guest satisfaction.
• Coordinate with Assistant Managers and Supervisors to ensure operational readiness throughout

service periods.

• Ensure the venue maintains high standards of cleanliness, safety, and organization.

1. Team Leadership & Supervision

• Supervise and support Assistant Managers and operational Supervisors.
• Provide leadership and guidance to ensure teams operate effectively and meet service standards.
• Support recruitment, onboarding, and training of operational staff when required.
• Monitor staff performance and provide feedback to Assistant Managers and Supervisors.
• Conduct regular operational meetings to ensure alignment across teams.

1. Operational Coordination

• Work closely with the Reception Manager to ensure smooth coordination between reception and floor

operations.

• Support reception operations when required to maintain guest service continuity.
• Coordinate operational activities across departments to maintain efficient service flow.
• Address operational challenges and implement solutions to ensure smooth daily operations.

1. Guest Experience & Service Quality

• Monitor guest experience across the venue and ensure service standards are consistently maintained.
• Support operational teams in resolving guest concerns or service issues professionally.
• Identify opportunities to improve operational efficiency and guest satisfaction.
• Ensure teams maintain a professional and service-oriented approach.

1. Operational Performance & Cost Awareness

• Support the Operations Manager in monitoring operational efficiency and cost control.
• Ensure staffing levels and operational resources are utilized effectively.
• Assist in maintaining operational performance in line with business targets.

1. Health, Safety & Compliance

• Ensure compliance with health, safety, hygiene, and operational regulations across the venue.
• Support the implementation of safety policies and ensure operational teams follow safety procedures.
• Monitor the venue environment to ensure a safe and well-maintained facility for guests and

employees.

1. Acting Operations Manager (When required)

• Assume responsibility for venue operations in the absence of the Operations Manager.
• Ensure all operational procedures, service standards, and company policies are followed.
• Provide leadership and direction to Assistant Managers and Supervisors during operational shifts.
• Report operational updates and issues to senior management when required.

Experience & Education

• – Minimum 6–8 years of experience in hospitality or food and beverage operations
• – At least 3 years of experience in a supervisory or managerial role
• – Experience in high-volume restaurants, hospitality venues, or food halls is preferred

Market & Industry Knowledge

– Good understanding of staffing, operational efficiency, and service delivery

Technical & Professional Skills

• – Excellent communication and interpersonal skills
• – Strong organizational and operational coordination skills
• – Ability to manage multiple operational priorities in a fast-paced hospitality environment
• – Fluent communication in English is required
• – Knowledge of Arabic is considered an advantage

Leadership & Personal Attributes

• – Strong leadership and team management abilities
• – Professional and confident leadership presence
• – Strong problem-solving and decision-making skills
• – Ability to motivate teams and maintain high service standards
• – Strong attention to detail and commitment to operational excellence
• – Ability to remain effective under pressure in busy service environments
• Note: This job description reflects key duties and responsibilities of the position and is not to be
• interpreted as exhaustive.