Vendor & Tenant Management

• Serve as the primary point of contact for all food court vendors and tenants
• Enforce lease obligations, food court rules, operating standards, and concept guidelines
• Conduct regular vendor performance reviews covering product quality, pricing, hygiene, and service
• Manage vendor onboarding from contract handover through unit opening, including fit-out coordination
• Handle lease renewals, operational concerns, and escalate issues to the General Manager as needed
• Drive a culture of accountability and mutual respect between management and vendors

Team Building & People Management

• Build the operations team from the ground up, including recruitment, onboarding, and training
• Directly supervise cleaning and dishwashing crew, security staff, and vendor relations coordinator(s)
• Prepare staff schedules ensuring adequate coverage during peak lunch and dinner hours
• Develop and deliver training programs covering customer service, hygiene, safety, and SOPs
• Foster team morale, enforce discipline fairly, and resolve staff issues professionally

Systems, SOPs & Compliance

• Design, document, and implement Standard Operating Procedures (SOPs) for all core operations functions
• Establish inspection checklists for vendor stalls, common areas, kitchen equipment, and storage
• Ensure full compliance with Cambodian food safety, hygiene, fire safety, and local authority requirements
• Create reporting templates and maintain daily, weekly, and monthly operational reports for management
• Coordinate with maintenance teams for preventive upkeep of equipment, utilities, and facilities
• Manage waste disposal, pest control, and centralized dishwashing operations

Customer Experience

• Maintain a consistently clean, safe, welcoming, and on-brand environment throughout the venue
• Handle customer complaints and feedback professionally and with urgency
• Monitor service quality and ambiance standards, including lighting, signage, and noise levels
• Implement improvements based on customer feedback and operational data

• Bachelor's degree in Business Administration, Hospitality Management, or related field (preferred)
• Equivalent professional experience will be considered
• 3–5 years of operations management experience, ideally in food courts, F&B, restaurants, or retail malls
• Proven track record of managing cross-functional teams in a fast-paced environment
• Experience building teams and operational systems from scratch is a strong advantage
• Prior experience in vendor or tenant management is highly desirable
• Strong knowledge of food safety, hygiene, and health regulations in Cambodia
• Excellent leadership, people management, and conflict resolution skills
• Strong written and verbal communication skills in English; Khmer proficiency is an advantage
• Proficient in Microsoft Office or Google Workspace for reporting and documentation
• Ability to work flexible hours including evenings, weekends, and public holidays
• Highly organized, detail-oriented, and able to manage multiple priorities simultaneously

Compensation & Benefits

• Competitive fixed monthly salary (commensurate with experience)
• Performance bonus tied to key operational and venue metrics
• Opportunity to grow with a fast-scaling hospitality venue
• Dynamic and creative work environment at a landmark Phnom Penh destination