Food Hall Supervisor

Round1•Escondido, CA

5d•Onsite

About The Position

Now recruiting due to business expansion! Join our rapidly expanding entertainment company as we introduce one of our newest projects, a Japanese Food Hall! Find out more here: https://www.round1usa.com/yuu. The Food Hall Supervisor is responsible for supporting the Food Hall Manager and GM in overseeing the daily operations of a Japanese food hall with up to 14 individual vendor stalls. Each stall represents a unique segment of Japanese cuisine (e.g., ramen, curry, yakitori, udon, etc). The Supervisor plays a hands-on role in coaching staff, ensuring operational efficiency, assist in the administrative functions within the department, and upholding culinary and service standards unique to Japanese food service.

Requirements

Associate’s degree or equivalent work experience.
2–3 years of food & beverage supervisory experience, preferably in food halls, food courts, or fast-casual Japanese dining concepts.
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 BOH/FOH operations, including prep kitchen logistics and customer-facing service.

Responsibilities

Oversee food preparation, portion control, presentation, and authenticity of Japanese dishes across multiple stalls.
Support the receiving and inspection of food and beverage deliveries; monitor inventory quality and quantity.
Assist in 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 in a courteous and timely manner.
Open and close food hall operations in accordance with company guidelines.
Enforce compliance with 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 per company policy.
Attend weekly staff meetings with Manager to discuss and resolve any issues relating operations, staffing, customer service, etc.
Set performance goals with upper management.
Monitor sales goals and ensure stalls are contributing to the 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.