The Mock Hotel Operations Supervisor is responsible for the full operational oversight of the newly established mock hotel training facility, with a particular focus on Food and Beverage, culinary arts, stewarding operations, scheduling, inventory control, equipment readiness, hygiene standards, and training support. The role requires a hands-on professional with strong hospitality operations experience, practical culinary and F&B knowledge, and direct exposure to the training or education sector. The position holder will ensure that the mock hotel facility operates according to industry standards and supports high-quality practical training for students and trainees.

Key Responsibilities

1. Mock Hotel Operations Management Oversee the daily operations of the mock hotel facility, including training kitchens, F&B areas, stewarding sections, storage areas, service areas, and related operational spaces. Ensure that all areas are prepared, organized, clean, safe, and fully operational before scheduled training sessions. Coordinate the use of mock hotel facilities according to academic timetables, training schedules, workshops, events, and practical assessments. Ensure that operational workflows simulate real hospitality and hotel industry standards.
2. Scheduling and Coordination Prepare and manage operational schedules for mock hotel areas in coordination with academic and training staff. Coordinate facility bookings, class requirements, practical sessions, instructor needs, and student training activities. Prevent scheduling conflicts and ensure proper readiness of facilities for each session. Communicate operational updates, facility readiness, and resource needs to relevant departments.
3. Inventory and Asset Management Maintain a comprehensive inventory of all mock hotel items, including kitchen tools, utensils, service equipment, linens, uniforms, consumables, cleaning materials, and training supplies. Track item movement, usage, condition, damage, loss, maintenance needs, and replacement requirements. Implement proper check-in/check-out systems for equipment and training items. Conduct regular inventory audits and submit reports to management. Ensure that all items are properly labeled, stored, secured, and available when needed.
4. Culinary, F&B, and Stewarding Operations Support culinary and F&B practical training by ensuring the availability and readiness of tools, ingredients, equipment, and service areas. Apply practical chef stewarding experience to maintain high standards of dishwashing, sanitation, equipment handling, waste control, and back-of-house organization. Ensure proper setup and breakdown of practical training sessions. Monitor kitchen and service area hygiene, safety, and operational discipline. Support instructors and trainers during culinary, F&B, and hospitality practical sessions as required.
5. Food Safety and Hygiene Compliance Ensure compliance with food safety standards, hygiene protocols, sanitation procedures, and safe food handling practices. Monitor the proper use, cleaning, and storage of food-related tools and equipment. Ensure that temperature logs, cleaning schedules, waste disposal records, and hygiene checklists are maintained when applicable. Promote a strong safety and hygiene culture among staff, trainers, and trainees. Report any food safety risks, operational hazards, or compliance concerns immediately.
6. Maintenance and Facility Readiness Monitor the condition of mock hotel facilities, kitchens, equipment, furniture, appliances, and training assets. Report maintenance issues and follow up until completion. Coordinate with maintenance, procurement, IT, housekeeping, security, and other support departments as needed. Ensure that all equipment is functioning safely before use in training sessions. Support preventive maintenance planning for mock hotel equipment and facilities.
7. Training and Education Support Support trainers and faculty members in delivering practical hospitality, culinary, F&B, and stewarding training. Assist in creating realistic hotel and restaurant operational scenarios for students. Ensure that the training environment reflects professional hospitality workplace standards. Help trainees understand operational discipline, cleanliness, teamwork, time management, and proper handling of equipment. Provide operational guidance to trainees when needed, without replacing the academic role of the instructor.
8. Documentation and Reporting Maintain accurate records related to inventory, schedules, facility usage, maintenance requests, lost or damaged items, consumables, and operational incidents. Prepare regular operational reports for management. Document gaps, risks, resource needs, and improvement recommendations. Maintain proper filing of food safety certificates, checklists, inspection forms, and operational logs.
9. Procurement and Resource Planning Identify required supplies, consumables, tools, and replacement items for mock hotel operations. Coordinate with procurement according to approved policies and procedures. Support budget planning by providing accurate usage data and future operational needs. Recommend cost-saving measures without compromising training quality or safety.
10. Quality Improvement and Best Practices Implement hospitality industry best practices in mock hotel operations. Continuously improve operational workflows, storage systems, scheduling processes, and inventory controls. Ensure that the mock hotel reflects professional standards suitable for hospitality and culinary training. Support audits, inspections, accreditation visits, internal reviews, and external partner visits. Contribute to the development of standard operating procedures for mock hotel operations.

Key Performance Indicators

• Mock hotel facility readiness before all scheduled training sessions.
• Accuracy and completeness of inventory records.
• Reduction in lost, damaged, or unaccounted-for items.
• Compliance with food safety and hygiene standards.
• Timely reporting and resolution of maintenance and operational issues.
• Trainer and trainee satisfaction with facility readiness and operational support.
• Effective scheduling with minimal conflicts or delays.
• Proper documentation of operational activities, inventory, and incidents.
• Continuous improvement in mock hotel operating procedures.

Desired Candidate Profile

Required Qualifications

Bacheloru2019s degree in Hospitality Management, Food and Beverage Management, Culinary Arts, or a closely related field.

Minimum of 5 years of hands-on experience in hospitality, F&B, culinary operations, stewarding, or hotel operations.

Practical experience working as a Chef Steward or in a closely related stewarding/kitchen operations role.

Proven experience in the training or education industry, preferably in vocational training, hospitality education, culinary education, or practical skills training.

Valid food safety certification.

Fluent English communication skills, both written and spoken.

Preferred Qualifications

Saudi nationality is preferred, subject to meeting the required qualifications and experience.

Experience in managing training kitchens, simulation labs, mock hotel facilities, or hospitality practical training environments.

Experience preparing facilities for audits, accreditation visits, inspections, or external stakeholder visits.

Knowledge of hotel operating standards, F&B service standards, kitchen hygiene standards, and practical training workflows.

Arabic communication skills are an advantage.

Required Skills and Competencies

• Strong operational leadership and hands-on execution.
• Excellent inventory control and asset tracking skills.
• Strong understanding of culinary, F&B, stewarding, and back-of-house operations.
• Excellent scheduling, coordination, and follow-up skills.
• Strong food safety, hygiene, and sanitation awareness.
• Ability to work effectively with trainers, faculty, students, support staff, and management.
• High attention to detail and strong organizational discipline.
• Ability to maintain professional standards in a training environment.
• Strong problem-solving and decision-making skills.
• Ability to work under pressure and manage multiple operational priorities.
• Professional communication skills in English.
• Strong sense of accountability, ownership, and confidentiality.