Hey Day Market - Food Hall - General Manager

Job Description

Job Description

The Eastern Edge Food Hall will be a vibrant addition to Cambridge's culinary scene and a favorite gathering place for students, professionals, residents, and visitors in Kendall Square. At the food hall, a curated lineup of vendors will serve crowd-pleasing meals, thoughtfully prepared onsite with fresh, sustainable ingredients. One vendor stall will be dedicated to an incubator program where emerging chefs, entrepreneurs, and local talent can develop business concepts and bring them to market.

The building will feature modern industrial elements including polished concrete floors and steel-framed windows that provide expansive views of the surrounding public space. A mix of individual and communal tables will foster an inviting community atmosphere. A mix of individual and communal tables will foster an inviting community atmosphere. Guests will be able to pay with MIT TechCash, credit and debit cards, and other standard forms of payment.

The Eastern Edge Food Hall General Manager will oversee the daily operation of the food hall, including the in-house bar program, the in-house cafe stall, and the event/demo space, with direct responsibility for achieving budgeted gross operating profit (GOP) targets. This role requires close collaboration with vendor partners, MIT stakeholders, and the Ithaka Hospitality Partners team to ensure operational excellence, guest satisfaction, and brand integrity.

Duties

• BAR OPERATIONS: Oversee the Eastern Edge Bar, including recruiting, onboarding, scheduling, ordering, menu development, financial performance, and team success.
• CAFE STALL OPERATIONS: Manage the Easter Edge cafe stall, including menu oversight, product sourcing, staffing, scheduling, training, quality control, inventory management, and financial results. Ensure offerings are aligned with brand standards and meet guest expectations for quality and service.
• FOOD HALL OPERATIONS: Drive operational excellence and guest service across all vendor, cafe, and bar touchpoints. Provide leadership, guidance, and support to all vendors.
• EVENT/DEMO SPACE MANAGEMENT: Oversee programming, scheduling, and execution of events in the Demo A space, including chef demos, private rentals, corporate functions, and community programming. Ensure smooth coordination with vendors, MIT, and outside partners.
• FINANCIAL & GOP ACCOUNTABILITY: Maintain full P&L responsibility, with a focus on achieving or exceeding budgeted gross operating profit for the food hall, bar, cafe, and event space. Monitor revenue streams, control costs, and identify opportunities to improve profitability.
• CULTURE & BRANDING: Uphold IHP's core values, fostering a thriving, positive company culture. Protect the brand experience at every guest touchpoint.
• PERFORMANCE REPORTING: Produce monthly financial reports for the bar, cafe, event space, and overall food hall performance for Ithaka Hospitality Partners.
• COST CONTROL: Maintain cost controls in supply, utilities, and labor while driving sales growth.
• MARKETING & ACTIVATIONS: Collaborate with the building's Experience Manager to create and execute marketing initiatives, events, and activations.
• VENDOR COMPLIANCE: Ensure all vendors follow cleanliness, hours of operation, service standards, and compliance with local regulations.
• FACILITIES & MAINTENANCE: Oversee preventive maintenance for the food hall, cafe, bar, event space, and common areas. Manage waste and recycling programs.
• TENANT RELATIONS & LEASING: Manage leasing and renewals for vendor stalls, evaluating prospective tenants for concept quality and potential for success. Maintain a competitive market position and strong tenant relationships.
• GUEST EXPERIENCE: Ensure positive guest service in all areas; respond to complaints and turn dissatisfied guests into return guests.
• SAFETY & COMPLIANCE: Maintain a safe working and guest environment, ensuring regulatory compliance and prompt incident reporting.
• TEAM LEADERSHIP: Recruit, train, and develop team members to ensure guest satisfaction and uphold company culture.

Knowledge

• Experience in a multi-tenant food & beverage operation, including bars, cafes, and event spaces.
• Strong knowledge of financials, budgets, and strategies for maximizing gross operating profit.
• Excellent leadership, organizational, and communication skills. Ability to coach, develop, and inspire teams while resolving conflict effectively.

Abilities

• This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require occasional lifting of products weighing up to 50 pounds.
• The mental and physical requirements described here are representative of those that must be met by an individual to successfully perform the essential functions of this position.

Working Conditions

• This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.
• The work environment characteristics described here are representative of those individuals encounter while performing the essential functions of this position.

Qualifications

• 4 year degree required
• Minimum 4 years' experience in food and beverage operations leadership and/or management positions or multi-tenant properties
• Food Service Manager certificate or ability to be certified within 90 days
• Serve Safe Certification or ability to be certified within 90 days
• Must be a resident of Massachusetts