Food Hall & Bar Operations Manager - Mashup Food Hall

Position Overview

Mashup Food Hall is seeking a strong, service-forward operator to oversee the day-to-day management of the food hall, bar operations, vendor coordination, and front-of-house execution.

As the Food Hall & Bar Operations Manager, you will serve as the central operational leader for the property-owning the guest experience, supporting vendor success, managing service standards, overseeing reporting and invoicing processes, and ensuring the food hall runs smoothly both operationally and financially.

This role requires a hands-on leader who thrives in high-energy environments, can balance hospitality with operational discipline, and is comfortable managing both people and business performance.

Key Responsibilities

Food Hall & Daily Operations Leadership

• Serve as the on-site operational leader during peak service hours
• Lead day-to-day execution of all front-of-house operations across the food hall and bar
• Conduct daily opening and closing walkthroughs to ensure operational readiness
• Ensure shared spaces, patios, condiment stations, restrooms, and guest areas remain clean, stocked, and guest-ready
• Troubleshoot operational issues in real time with a calm, solution-oriented mindset
• Manage ordering and inventory for shared market operations and bar supplies

• Maintain operational systems, shift logs, checklists, and communication tools Vendor Operations & Food Hall Management
• Serve as the primary liaison between Mashup leadership and food hall vendors
• Host and lead recurring vendor meetings focused on operations, sales pacing, marketing initiatives, and hall-wide communication
• Support vendors in resolving operational, delivery, setup, staffing, and service issues
• Oversee monthly vendor invoicing, collections, and reporting processes in partnership with leadership/accounting
• Track vendor sales pacing and operational performance to identify opportunities or concerns
• Maintain consistent communication around expectations, standards, operating hours, and guest experience
• Ensure vendors are aligned with Mashup operational and hospitality standards hall- wide

Leadership Reporting & Financial Oversight

• Provide weekly operational reporting to leadership on vendor performance, sales pacing, operational challenges, and business trends
• Assist in monitoring cash flow adjustments, labor trends, and operational efficiencies
• Support forecasting and operational planning around events, seasonality, and business needs
• Maintain accuracy in POS reporting, cash handling, and operational reporting systems
• Work closely with leadership to identify opportunities for operational improvement and revenue growth

Bar Program Management

• Develop, cost, and maintain rotating cocktail, beer, wine, and N/A menus that complement vendor offerings
• Manage relationships with liquor distributors, breweries, and beverage partners
• Monitor beverage COGS, pricing, inventory, and bar profitability
• Oversee POS accuracy, cash flow, and reporting via Toast
• Lead bar prep, stocking, cleaning, and service systems
• Train and supervise bartenders, runners, and bar leads to uphold service standards and efficiency

Team Leadership & Culture Building

• Lead and manage front-of-house staff including bartenders, runners, and bar leads
• Build team schedules aligned with sales trends, events, and operational needs
• Deliver pre-shift meetings and communicate daily priorities clearly
• Coach team members and document performance concerns when necessary
• Foster a collaborative, accountable, and hospitality-driven workplace culture
• Support hiring, onboarding, and training initiatives alongside leadership

Who You Are

• A systems thinker who brings structure, accountability, and calm to fast-paced environments
• A hospitality professional who leads from the floor and understands how operational details impact guest experience
• A strong communicator comfortable working with independent vendors, hourly staff, leadership, and guests
• Someone who can balance hospitality, financial awareness, and operational execution
• Organized, proactive, and confident making decisions in real time
• Proficient in POS systems (Toast preferred), reporting, and hospitality operations

Preferred Experience

• 3–5 years of hospitality management, food hall operations, bar management, or multi-unit restaurant leadership experience
• Strong understanding of beverage operations, cost controls, and inventory management
• Experience overseeing vendor relationships or multi-concept hospitality environments preferred
• Experience with reporting, invoicing, collections, and operational financial oversight
• Proven ability to lead teams and maintain strong guest experience standards in high-volume environments
• Flexible schedule including evenings, weekends, and event support