About Us: 

16 On Center Chicago owns and operates several live music venues, third-party production, restaurants, bars, and food halls across Chicago and New York. Join the team of one of the country's leading independent promoters.

Our most effective service to our community comes from a team with a diverse mix of minds, backgrounds, and experiences. 16 On Center actively seeks a diverse applicant pool and encourages candidates of all backgrounds to apply. We provide equal opportunities to all employees and applicants for employment, without regard to race, religion, color, age, sex, national origin, sexual orientation, gender identity, genetic information, neurodiversity, disability, veteran status, or any other characteristic protected by law.

Position Summary

As the General Manager at From Here On Food Hall , you will oversee all aspects of managing a successful food hall, café, and bar program. This role is pivotal to the success of daily operations, tenant relations, and creating memorable guest experiences. Working closely with great chefs and a collaborative team, you’ll ensure excellence in every facet of operations without the long, grueling restaurant hours.

Additional responsibilities include but are not limited to: 

• Develop and implement opening, mid-shift, and closing staffing guidelines for daily operations. Use and update checklists for the team to follow.
• Maintain regular communication with principal owners, food hall partners, and on-site managers.
• Create and utilize communication tools (e.g., 7shifts, Google Docs) to support and develop food hall operations.
• Identify and onboard new tenants that embody stellar hospitality, quality food & beverage, and a sense of community.
• Track and update vendor license agreements and ensure compliance.
• Lead planning and promotion of public programming and motivate vendors and the management team to participate in creative activations.
• Work with the management team and vendors to develop and maintain a sanitation strategy, staying compliant with food safety practices and corrective actions.
• Oversee maintenance repairs and requests in a timely manner, monitoring spaces for structural, aesthetic, and safety needs.
• Ensure efficient staff scheduling and productivity across all departments, including oversight of all 16 On Center entities within the space.
• Manage and develop the Toast Point-of-Sale system, serving as the onsite liaison for vendor communication and training.
• Oversee daily operations of Snorkelbox Bar and From Here On Café Program teams, ensuring food and beverage quality and service meet 16 On Center standards.
• Support the Private Events team in executing events and catering within the space.
• Assist in the execution of the BBOT grab-and-go station.
• Sell and execute the FHO Corporate Dining Program in collaboration with the Director of Food Halls.

• Monitor and guide managers and vendors to meet or exceed budgeted sales goals while controlling labor costs and cost of goods sold.
• Participate in monthly financial closings and reviews with the CFO and principal ownership.
• Secure sole provider partnerships exclusive to the Food Hall, such as online ordering platforms, in collaboration with the CFO and managing partners.
• Prepare agendas and financial reports for regular meetings with internal teams, key stakeholders, and property management when applicable.

• Foster a positive, enthusiastic, and professional environment.
• Provide support and constructive feedback to your team while addressing performance issues promptly and respectfully.
• Build strong working relationships with internal departments, management teams, and vendors.
• Recruit, hire, and develop team members.
• Ensure all training and required certifications are completed and implement training tools tailored to various learning styles.

About You: 

• 5+ years of management experience in restaurant, food hall, or hospitality operations.
• Proven track record of success in overseeing complex operations, tenant relations, and team development.
• Proficient in Excel/Sheets with a strong understanding of budgeting, scheduling, and operational analytics.
• BASSET certified and knowledgeable about liquor laws and compliance.
• ServSafe/Chicago Foodservice Manager Certification (or equivalent).
• Excellent communication and leadership skills, with the ability to motivate and develop a diverse team.
• Strong problem-solving skills and the ability to thrive in a fast-paced, dynamic environment.
• Physically able to stand for extended periods and lift up to 50 pounds as needed.