Foodhall Tenants Relationship Manager

Job Description

Requirements

• Experience & Background
• -       5+ years experience in hospitality, food halls, retail leasing, F&B operations, or tenant management
• -       Experience managing multi-brand or multi-operator environments
• -       Strong commercial and analytical background
• Skills & Capabilities
• -       Strong stakeholder and relationship management skills
• -       Data-driven decision making and dashboard reporting
• -       Understanding of restaurant operations, menus, and kitchen workflows
• -       Confident communicator with operators, landlords, and senior management
• -       Strong Microsoft Office, POS, CRM, and reporting system capability
• Personal Attributes
• -       Commercially minded but brand-driven
• -       Highly organized and detail-oriented
• -       Curious about food, trends, and consumer behavior
• -       Able to operate between strategy and on-the-ground execution
• Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as exhaustive.

Responsibilities

• CORE RESPONSIBILITIES
• 1.Tenant Onboarding & Integration
• - Design, implement, and continuously improve the Food Hall tenant onboarding program
• - Coordinate with Operations, Facilities, Finance, Marketing, IT, and Compliance to ensure seamless store openings
• - Guide tenants through all onboarding stages including documentation, systems, training, and operational readiness
• - Deliver structured tenant orientations covering facilities, systems, SOPs, brand standards, and policies
• - Review tenant menus, workflows, layouts, and equipment plans to ensure alignment with Food Hall operations
• 2. Tenant Relationship Management
• - Act as the main commercial and operational relationship owner for all tenants
• - Maintain regular contact with tenants to monitor performance, satisfaction, and challenges
• - Support menu changes, concept updates, and brand evolution within the Food Hall framework
• - Resolve tenant issues through coordination with Operations, H&S, and Facilities
• - Serve as the first point of contact for new tenancy inquiries and operator engagement
• 3. Performance Monitoring & Reporting
• - Use operations and POS systems to track tenant sales, orders, revenue, and performance
• - Develop monthly tenant dashboards including:
• o Revenue vs budget
• o Order volumes
• o Trends and variances
• - Translate data into insights and recommendations to improve tenant and Food Hall performance
• - Monitor customer behavior and feedback to identify curation or operational gaps
• - Build growth dashboards showing Food Hall and tenant evolution over time
• 4. Tenant Curation & Portfolio Strategy
• - Curate a balanced and attractive mix of cuisines, concepts, and price points
• - Apply entry standards for joining the Food Hall
• - Conduct regular curation gap analysis to identify:
• o Overperforming and underperforming concepts
• o Missing cuisines or customer segments
• - Prioritize onboarding and off-boarding decisions in line with financial and brand objectives
• - Research the market and proactively source new operators locally and internationally
• 5. Strategic Planning & Business Development
• - Develop and maintain a tenant pipeline and onboarding roadmap
• - Create a forward-looking curation strategy aligned with:
• o Food Hall vision
• o Customer demographics
• o Revenue targets
• - Work with the TGP Food Hall Director and GM to plan phased expansions, replacements, and upgrades

Skills Required