Food Hall General Manager

Position: General Manager, Fareground Food Hall, Austin, TX

Reporting to: Onset Hospitality Executive Team

Employer: Onset Fareground LLC

Location: Fareground Food Hall, 111 Congress Avenue, Austin, TX

Full-time, salaried, exempt, on-site

Date: November 2026

Overview:

Fareground is downtown Austin’s food hall at 111 Congress Avenue, with local food vendors, two bars and an outdoor courtyard. Onset Hospitality is leading its next chapter.

The General Manager is the senior leader on site, accountable for the guest experience, the team, the vendors and the financial results. The General Manager leads Fareground’s management team, approves all purchasing, manages the budget and P&L with Onset Hospitality, and represents Fareground to the property’s ownership. We are looking for a hands-on leader who builds on what works and raises the standard where needed.

If this describes you, contact us today to join us on this unforgettable journey!

Culture

Our team is focused on creating magical guest experiences in an environment of positivity, equity, responsibility and fun. We share ideas openly, experiment without fear of failure, and welcome everyone to be exactly who they are.

Compensation & Benefits

● Competitive base salary

● Eligible for Onset Fareground LLC’s employee benefits program

Key Responsibilities

Leadership & Transition

● Lead Fareground’s management team and, through them, all food hall, bar, event and support staff

● Set clear goals for each manager, hold the management team accountable for results, and develop managers and line staff in line with Onset’s succession planning goals

● Act as the on-site ambassador for Onset Hospitality and Fareground with guests, vendors, the 111 Congress community and the wider Austin market

Guest Experience

● Set and uphold Fareground’s hospitality standard: including guest interaction standards, vendor operating standards, cleanliness, efficiencies, and community engagement.

● Be visible and engaged on the floor during peak periods, working a schedule that covers opening and closing shifts, as needed.

● Monitor guest satisfaction across all channels, and make sure every online review and guest comment receives a response within 48 hours

● Set the direction for Fareground’s beverage program with the Assistant General Manager – Beverage, and approve bar menus and pricing for the Oak Deck bar and the lower-level bar

● Make sure music, lighting, A/V and live entertainment create the right atmosphere for each daypart and event

Vendor Performance & Engagement

● Serve as the primary point of contact for Fareground’s food vendors, building positive, constructive relationships with a steady flow of feedback in both directions

● Check in regularly with each vendor lead to resolve issues and coordinate shared spaces, equipment and deliveries

● Meet with each vendor monthly to review sales, operations, quality and guest feedback, and hold a monthly all-vendor meeting on marketing, events and operations

● Review all vendor food and beverage offerings to make sure quality, price point and style meet Fareground’s standards and the expectations of Austin’s food-savvy guests

● Review the vendor mix and occupancy regularly with Onset Hospitality, and recommend changes that maximize Fareground’s revenue and guest appeal

● Track vendor sales and reporting, and enforce vendor agreements and operating standards, including health permits, certificates of insurance, cleanliness and shared-space rules, with support from the Finance & Admin Coordinator

Finance & Administration

● Own Fareground’s annual budget and monthly P&L with Onset Hospitality’s finance team, and make sure managers explain all variances on time

● Approve all purchase orders before they are placed, and obtain Onset Hospitality approval for any spending above approved limits

● Forecast labor and third-party staffing against sales each week, and manage labor cost to budget

● Enforce strict receiving, inventory and cash-handling controls, and take part in monthly inventory counts with the Assistant General Manager – Beverage and the Finance & Admin Coordinator

● Approve payroll and gratuity distributions each pay period before they are released by Onset Hospitality’s finance team

● Support an accurate, on-time month-end close and all period-end financial reports

Operating Rhythm

● Weekly: post staff schedules by Wednesday for the following week; lead the management meeting; attend the BEO meeting led by the Director of Catering & Private Events; complete a full weekly walk-through of the food hall, including back of house, storage and restrooms

● Monthly: review the P&L with Onset Hospitality; deliver the ownership report; hold the all-vendor meeting and an all-team meeting; complete inventory

● Quarterly: lead a business review with Onset Hospitality and ownership, and complete a performance review with each vendor

Ownership & Property Relationship

● Prepare a monthly ownership report covering sales, P&L, guest feedback, vendor performance, events, and maintenance and capital needs, as directed by Onset Hospitality

● Notify Onset Hospitality immediately of any major incident, and ownership as Onset directs, with a written incident report within 24 hours

● Act as the on-site steward of the property, working with 111 Congress property management on building systems, security, maintenance and capital projects

Operations, Facilities & Compliance

● Develop and implement operating standards, policies and procedures for the management team and vendors

● Keep every area (dining areas, courtyard, bars, restrooms, back of house and storage) clean, stocked and in good repair through daily opening and closing checklists, a scheduled cleaning program and the preventive maintenance program

● Oversee porter and cleaning staff or contractors, including an hourly restroom check during service

● Maintain compliance with Austin Public Health, the Austin Fire Department, the City of Austin, the Texas Alcoholic Beverage Commission (TABC) and OSHA requirements, and keep managers current on any changes

● Oversee emergency procedures, security and incident reporting

● Make sure catering and private events are booked, communicated and executed to standard, working with the Director of Catering & Private Events

Human Resources

● Hire, train, coach, evaluate and, where needed, discipline all members of the Fareground team, within the approved budget and Onset’s HR policies

● Set the tone for an equitable and positive work environment: listen to the team, respond with appropriate action, and give accurate information

● Lead conflict resolution, corrective action and coaching, and make sure the rest of the management team follows the same standards

● Make sure performance reviews are completed on time and that all staff meet the uniform and grooming standards in the employee handbook

Marketing & Revenue

● Approve Fareground’s annual marketing plan and programming calendar with Onset Hospitality, and direct the Marketing & Activation Coordinator and the local PR firm in delivering it

● Monitor market trends and competitor activity to identify opportunities and issues

● Make sure the calendar of activations, cultural events, pop-ups, DJs and live performances is booked and executed to standard

● Support the Director of Catering & Private Events in growing catering, private event and sponsorship revenue, and approve event pricing under Onset’s approval process

Performance Measures

● Track and report key measures to Onset Hospitality, including revenue and controllable profit against budget, labor cost and beverage cost as a percentage of sales, guest review scores and response time, staff retention, health inspection results, zero TABC violations, and vendor sales growth

Required Skills

● Ability to lead a management team, delegate effectively and handle many priorities at once

● Ability to communicate clearly and professionally in English, verbally and in writing, with staff, vendors, ownership and the public; Spanish is a plus

● Ability to speak knowledgeably about Fareground’s food, beverage and overall concept

● Ability to model and coach the highest standards of hospitality and service

● Strong commercial judgment, with the ability to read a P&L and act on it

● Strong problem-solving abilities, and the ability to maintain composure under pressure

● Ability to maintain a high level of confidentiality, discretion and personal integrity

● Ability to write reports, business correspondence and procedure manuals

● Positive, respectful attitude and the ability to listen with empathy

General Requirements

● 21+ years of age

● Certified Food Protection Manager and TABC seller-server certification, or the ability to obtain both within 30 days of hire

● Proof of eligibility to work in the United States

● High school diploma required; bachelor’s degree in hospitality, business or a related field preferred

Technical Knowledge

● Minimum of seven to ten (7–10) years of hospitality experience, including at least three (3) years as a general manager or equivalent senior leader in a high-volume food hall, multi-concept or bar-led operation

● Experience managing vendor, tenant or partner relationships in a food hall or similar multi-operator setting preferred

● Proficient in Toast (or a similar POS system), Microsoft Office (especially Excel) and Google Workspace; familiarity with Tripleseat, QuickBooks Online and Monday.com is a plus

● Knowledge of P&L management and budgeting, cost of sales, labor management and scheduling, purchasing, receiving, inventories and cost controls

● Knowledge of Texas and City of Austin rules on alcohol (TABC), labor, health and fire codes

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

● Must be able to read computer screens and printed documents

● Must be observant and quick to respond to changing situations

● Must be able to stand and walk for extended periods, including full service shifts

● Must be able to move quickly throughout the food hall, bars, courtyard and back of house, including stairs between levels

● Must be able to push, pull, lift and carry up to 50 lbs

● Ability to bend, reach, twist, stoop, kneel and climb as needed

● Ability to use hands to handle objects, tools and controls

● Ability to talk, hear, taste and smell, including for product and menu tastings

Work Environment and Schedule

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

● On-site office at Fareground, with most of the working day spent on the food hall floor

● High-volume food hall with two bars and an outdoor courtyard; outdoor areas are exposed to Austin’s summer heat

● Noise level is usually moderate; at times the food hall is loud and crowded, depending on guest volume

● Varied shifts including days, nights, weekends and holidays, including late closes on Thursday to Saturday nights; on call for emergencies

Pay: $90,000.00 - $120,000.00 per year

Work Location: In person