Job Title: Director Curation

Department: Curation

Reports To: The Food Hall Company, VP Curation

The Food Hall Co. (FHC) is an anchor tenant that creates culinary and entertainment destinations offering a platform for aspiring chefs, restaurateurs, mixologists, brewers and entertainers to bring their craft to an engaged local community, all under one roof. The Food Hall Company’s first property, Legacy Hall, opened its doors late 2017 in Plano, Texas.  We recently opened our second property, Assembly Hall, in Nashville, TN in 2021.

Based on planned future growth and multiple new locations in our project pipeline, we’re expanding the team and seeking to add a Director of Curation.

Objectives: Curate the right mix and balance of food stall partners that serve as the optimal fit for an eatery location within our food halls.        

Responsibilities: (To include, but not limited to)

• Conduct in-depth research on food passionate restaurateurs and entrepreneurs with the potential to successfully operate a food stall, within our food halls, in existing and new markets
• Immerse in the local community’s dining scene
• Research and dine in local restaurants
• Meet and interview owners/operators
• Understand owner/operator food philosophy and overall approach to food
• Evaluate concepts and operating models of each potential partner
• Identify partners with the ability to serve the right balance of high quality, elevated food and execute at the highest level within a high foot traffic environment
• Select the best fit for each opportunity
• Negotiate letters of intent and license agreements with potential partners
• Lead and collaborate with partners on all stages of the curation process, in preparation for “go-live”, including stall BOH design/flow, equipment layout and menu engineering (flavor profiles, number and types of items to feature, serving vessels, pricing).
• Provide leadership and guidance to stall partners on how best to maximize sales by optimizing stall menu product mix, food quality, consistency and operational execution/efficiency
• Ensure that partners conduct final tastings for proposed menus and obtain formal approval from FHC
• Partner with cross-functional team members to facilitate and oversee successful openings of new food stalls within our food halls
• Manage ongoing relationships with our stall partners
• Provide stall partners with insights and recommendations based on the latest culinary, ingredient, flavor, food and equipment trends, as well as any competitor “best practices”
• Oversee approval of ongoing menu revisions proposed by stall partners, including new menu item additions and pricing changes
• Ensure the highest food quality standards are being maintained by stall partners 

• Results oriented culinary leader with superior planning/organizational, technical and analytical skills
• Strong process knowledge and ability to multi-task
• Culinary Operations knowledge
• Problem solving & driving team results
• Initiative, follow through, and exceptional attention to detail
• Verbal & written communication through multiple mediums
• Strong business acumen
• Team player and motivator
• Restaurant financial knowledge (P&L /Food & Labor Costs)
• Excels in fast-paced environment
• Proficient in Microsoft Office Suite

Experience:

• 10+ years of culinary experience with an emphasis on Food & Beverage Innovation / Research & Development and Culinary Operations fueled by a passion for quality food
• Strong QSR and/or Casual Dining restaurant background
• Experienced in:
• Food & Beverage Product Development
• Culinary Operations
• Cross Functional Project Management
• Product Innovation
• Kitchen Equipment Design
• Kitchen Layout Optimization
• Process Improvement
• Culinary Training & Development

Certifications:

• Culinary Arts degree required
• Bachelor’s Degree in hospitality-related field or equivalent expertise gained from time on the job preferred
• ServSafe Certified

 Job Title: Director Curation

Department: Curation

Reports To: The Food Hall Company, VP Curation

The Food Hall Co. (FHC) is an anchor tenant that creates culinary and entertainment destinations offering a platform for aspiring chefs, restaurateurs, mixologists, brewers and entertainers to bring their craft to an engaged local community, all under one roof. The Food Hall Company’s first property, Legacy Hall, opened its doors late 2017 in Plano, Texas.  We recently opened our second property, Assembly Hall, in Nashville, TN in 2021.

Based on planned future growth and multiple new locations in our project pipeline, we’re expanding the team and seeking to add a Director of Curation.

Objectives: Curate the right mix and balance of food stall partners that serve as the optimal fit for an eatery location within our food halls.        

Responsibilities: (To include, but not limited to)

• Conduct in-depth research on food passionate restaurateurs and entrepreneurs with the potential to successfully operate a food stall, within our food halls, in existing and new markets
• Immerse in the local community’s dining scene
• Research and dine in local restaurants
• Meet and interview owners/operators
• Understand owner/operator food philosophy and overall approach to food
• Evaluate concepts and operating models of each potential partner
• Identify partners with the ability to serve the right balance of high quality, elevated food and execute at the highest level within a high foot traffic environment
• Select the best fit for each opportunity
• Negotiate letters of intent and license agreements with potential partners
• Lead and collaborate with partners on all stages of the curation process, in preparation for “go-live”, including stall BOH design/flow, equipment layout and menu engineering (flavor profiles, number and types of items to feature, serving vessels, pricing).
• Provide leadership and guidance to stall partners on how best to maximize sales by optimizing stall menu product mix, food quality, consistency and operational execution/efficiency
• Ensure that partners conduct final tastings for proposed menus and obtain formal approval from FHC
• Partner with cross-functional team members to facilitate and oversee successful openings of new food stalls within our food halls
• Manage ongoing relationships with our stall partners
• Provide stall partners with insights and recommendations based on the latest culinary, ingredient, flavor, food and equipment trends, as well as any competitor “best practices”
• Oversee approval of ongoing menu revisions proposed by stall partners, including new menu item additions and pricing changes
• Ensure the highest food quality standards are being maintained by stall partners 

• Results oriented culinary leader with superior planning/organizational, technical and analytical skills
• Strong process knowledge and ability to multi-task
• Culinary Operations knowledge
• Problem solving & driving team results
• Initiative, follow through, and exceptional attention to detail
• Verbal & written communication through multiple mediums
• Strong business acumen
• Team player and motivator
• Restaurant financial knowledge (P&L /Food & Labor Costs)
• Excels in fast-paced environment
• Proficient in Microsoft Office Suite

Experience:

• 10+ years of culinary experience with an emphasis on Food & Beverage Innovation / Research & Development and Culinary Operations fueled by a passion for quality food
• Strong QSR and/or Casual Dining restaurant background
• Experienced in:
• Food & Beverage Product Development
• Culinary Operations
• Cross Functional Project Management
• Product Innovation
• Kitchen Equipment Design
• Kitchen Layout Optimization
• Process Improvement
• Culinary Training & Development

Certifications:

• Culinary Arts degree required
• Bachelor’s Degree in hospitality-related field or equivalent expertise gained from time on the job preferred
• ServSafe Certified