Foodhall Venue Manager

Job description

Oversee daily operations of the dining hall, ensuring efficient coordination among teams and maintaining high standards of service, cleanliness, safety, and guest satisfaction. Supervise Assistant Managers and Floor Supervisors, and coordinate with the Reception Manager. Assume responsibility in the absence of the Operations Manager. Lead, train, and monitor staff performance, conduct operational meetings, and ensure alignment across teams. Coordinate activities across departments for smooth service flow. Monitor guest experience, identify efficiency improvements, and enhance satisfaction. Track operational efficiency and cost control. Ensure compliance with health, safety, hygiene, and regulatory standards. Act as Operations Manager when required

Requirements

• 6–8 years experience in hospitality or food and beverage operations
• at least 3 years experience in a supervisory or managerial role
• experience in high‑volume restaurants, hospitality venues, or food halls
• good understanding of staffing, operational efficiency, and service delivery
• excellent communication and interpersonal skills
• strong organizational and operational coordination skills
• ability to manage multiple operational priorities in a fast‑paced hospitality environment
• fluent English communication
• knowledge of Arabic is an advantage
• 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

Skills