Food Hall Supervisor

Round One Entertainment•Ventura, CA

About The Position

The Food Hall Supervisor supports the Food Hall Manager and GM with daily operations of a Japanese food hall featuring up to 14 individual vendor stalls, each offering a different segment of Japanese cuisine. This hands-on role coaches team members, supports administrative functions, helps maintain operational efficiency, and upholds culinary and service standards specific to Japanese food service. The Supervisor supports food preparation and presentation standards, delivery inspection and inventory monitoring, team scheduling and task coordination, guest service, food safety, and sales goals. The role also includes opening and closing the food hall, handling register transactions and adjustments, enforcing alcohol service policies, and working with management to address operational and staffing matters.

Requirements

Associate’s degree or equivalent work experience.
2–3 years of food and beverage supervisory experience.
Demonstrated knowledge of Japanese food and beverage service standards.
Strong leadership, communication, and problem-solving skills.
Experience coordinating multiple food vendors or stations simultaneously.
Familiarity with back-of-house and front-of-house operations, including prep kitchen logistics and customer-facing service.

Nice To Haves

Food and beverage supervisory experience in food halls, food courts, or fast-casual Japanese dining concepts.

Responsibilities

Oversee food preparation, portion control, presentation, and authenticity of Japanese dishes across multiple stalls.
Support receiving and inspecting food and beverage deliveries, and monitor inventory quality and quantity.
Assist with creating and managing team member schedules, assigning tasks, and coordinating break rotations.
Maintain a 90% floor presence during active hours to support customer service, troubleshoot issues, and ensure a smooth guest experience.
Investigate and resolve guest complaints related to food, service, or accommodations courteously and promptly.
Open and close food hall operations in accordance with company guidelines.
Enforce alcohol service policies, including ID verification and age restrictions.
Train and coach new and existing team members, especially in Japanese culinary practices and cross-stall coordination.
Handle register till checks, refunds, and price adjustments according to company policy.
Attend weekly staff meetings with the Manager to discuss and resolve operational, staffing, and customer service issues.
Set performance goals with upper management.
Monitor sales goals and ensure stalls contribute to overall food hall revenue targets.
Support implementation of food safety and cleanliness standards in line with federal and local health codes.
Achieve department goals through efficient execution of company policies.