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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

Requirements

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.