Innovative Concepts - المفاهيم المبتكرة jobs

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations, ensuring service excellence, staff productivity, financial performance, and adherence to regulatory and brand standards. As the business leader of the branch, the role focuses on delivering guest satisfaction, optimizing operational efficiency, and cultivating a high-performing, engaged team. This role is available in <b>key locations such as Riyadh, Mecca, and Jeddah</b></p><p><b>Operational Leadership &amp; Compliance</b></p><p>• Supervise all operational activities including opening/closing, cleanliness, and shift execution.</p><p>• Conduct daily walkthroughs and audits to ensure adherence to safety, hygiene, and quality standards.</p><p>• Ensure smooth coordination between front-of-house and back-of-house functions.</p><p>• Maintain regulatory compliance with SFDA, Ministry of Health, and Municipality requirements.</p><p>• Utilize digital systems (POS, inventory, workforce management tools) to enhance productivity.</p><p><b>Team Management &amp; Talent Development</b></p><p>• Lead hiring, onboarding, and structured training programs for restaurant staff.</p><p>• Implement performance reviews, mentoring plans, and recognition programs.</p><p>• Foster a collaborative and inclusive work environment focused on continuous improvement.</p><p>• Ensure compliance with HR regulations and Labor laws (e.g. GOSI, overtime, vacation entitlements).</p><p>• Support Saudization goals by identifying and developing Saudi talent.</p><p><b>Guest Experience &amp; Brand Excellence</b></p><p>• Monitor guest feedback channels (e.g. Google, Hunger Station, Jahez) to ensure satisfaction and consistency.</p><p>• Resolve escalated guest complaints and implement preventive measures.</p><p>• Uphold visual brand standards in uniforms, décor, cleanliness, and service behaviors.</p><p>• Engage VIP guests, loyalty members, and repeat customers through personal touchpoints.</p><p>• Promote family-friendly and culturally respectful dining experiences.</p><p><b>Financial &amp; Cost Management</b></p><p>• Assist devin eloping annual budgets and track performance against revenue and cost targets.</p><p>• Analyze P&amp;L statements and initiate actions to control costs and boost margins.</p><p>• Monitor cash handling procedures and reconcile POS transactions accurately.</p><p>• Ensure proper documentation and compliance for VAT, and end-of-shift reports.</p><p>• Reduce waste and enhance profitability through cost-saving initiatives.</p><p><b>Inventory &amp; Vendor Coordination</b></p><p>• Monitor daily inventory usage and coordinate replenishments to prevent stock-outs.</p><p>• Manage relationships with vendors and report any discrepancies or service gaps.</p><p>• Enforce proper storage, FIFO rotation, and wastage reduction strategies.</p><p>• Conduct regular stock counts and inventory reconciliation.</p><p>• Coordinate maintenance schedules and escalate equipment breakdowns.</p><p><b>Local Marketing &amp; Sales Activation</b></p><p>• Execute local campaigns and seasonal offers in alignment with the marketing department.</p><p>• Analyze promotional effectiveness and provide feedback to improve future campaigns.</p><p>• Support digital activations and influencer collaborations to boost traffic.</p><p>• Organize small-scale in-restaurant events aligned with brand positioning.</p><p>• Build partnerships with nearby businesses and local community networks.</p><p><b>KEY RESULT AREAS (KRAs)</b></p><p>1. Customer Satisfaction: <b>Maintain a minimum of 4.5-star ratings across platforms.</b></p><p>2. Sales Performance: Meet or exceed monthly revenue and footfall targets.</p><p>3. Cost Management: Control food, labor, and wastage costs within defined benchmarks.</p><p>4. Team Stability: Maintain turnover rate below 25% and staff satisfaction above 80%.</p><p>5. Regulatory Compliance: Achieve zero critical violations in external/internal audits.</p><p>6. Localization: Promote a minimum of one Saudi staff member annually to a supervisory role.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p><b>Qualifications:</b> Diploma or Bachelor’s in Hospitality, Business Administration, or Restaurant Management. Certifications in Food Safety, HACCP, or Service Excellence are preferred.</p><p><b>Experience:</b></p><ul><li>Minimum of 3 years in restaurant operations, with 1+ years in a leadership role.</li><li>Experience in Saudi Arabia’s F&amp;B industry is preferred.</li><li>Background in casual or QSR dining formats is a plus.</li></ul><p><b>Skills:</b></p><ul><li>Leadership Skills: Proven ability to lead, coach, and inspire frontline teams.</li><li>Operational Excellence: Deep knowledge of restaurant operations and workflow optimization.</li><li>Customer Service Orientation: Strong focus on guest satisfaction and service recovery.</li><li>Analytical Thinking: Ability to interpret sales, labor, and cost reports to drive decisions.</li><li>Regulatory Awareness: Familiar with SFDA, Ministry of Tourism, and Municipality compliance.</li></ul><p><b>WORKING CONDITIONS</b></p><p>• Environment: 100% on-site restaurant-based.</p><p>• Schedule: Flexible, including weekends, holidays, and evenings.</p><p>• Physical Requirements: Standing and moving for extended periods.</p><p>• Travel: Limited, unless supporting other branches or events.</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The FOH Supervisor ensures smooth and efficient front-of-house operations to deliver a superior dining experience. The role leads</p><p>the FOH team, oversees service quality, enforces hygiene standards, and ensures compliance with operational procedures. This</p><p>position requires hands-on leadership, effective coordination with the kitchen, and the ability to coach and motivate staff while</p><p>maintaining a guest-centric culture.</p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>1. Guest Service Management</p><p>• Ensure guests are greeted and served according to service standards.</p><p>• Handle complaints and service recovery with professionalism.</p><p>• Monitor guest satisfaction levels and recommend improvements.</p><p><br></p><p>2. Team Supervision &amp; Development</p><p>• Lead, coach, and develop FOH team members during shifts.</p><p>• Deliver daily briefings and allocate responsibilities efficiently.</p><p>• Participate in staff training and onboarding for new hires.</p><p><br></p><p>3. Operational Control</p><p>• Ensure FOH areas are clean, organized, and well-prepared at all times.</p><p>• Monitor service flow and table turnover for maximum efficiency.</p><p>• Coordinate with BOH and delivery teams to maintain service accuracy.</p><p><br></p><p>4. Standards &amp; Compliance</p><p>• Enforce compliance with hygiene, grooming, and food safety standards.</p><p>• Ensure adherence to company SOPs and health regulations.</p><p>• Support internal audits and maintain operational records.</p><p><br></p><p>5. Cash &amp; POS Management</p><p>• Operate and troubleshoot POS system efficiently.</p><p>• Oversee cash handling, shift reconciliation, and cash register controls.</p><p>• Report discrepancies and follow escalation procedures.</p><p><br></p><p>6. Coordination &amp; Communication</p><p>• Act as liaison between kitchen, service team, and management.</p><p>• Communicate shift updates and guest feedback to Restaurant Manager.</p><p>• Promote teamwork and resolve conflicts promptly.</p><p><br></p><p>WORKING CONDITIONS:</p><p>• Work Environment: Customer-facing, fast-paced service floor.</p><p>• Physical Demands: Long hours standing, walking, and multitasking.</p><p>• Schedule: Rotational shifts, including weekends and holidays.</p><p>• Location: Assigned branch, with possible internal relocation based on business needs.</p><p>• Basic salary offered between 3,345 - 4,349 SAR</p></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>The <b>BOH Supervisor</b> is responsible for supervising and managing daily back-of-house operations, ensuring efficient food production, consistent quality standards, food safety compliance, effective team performance, inventory control, and a safe and organized work environment. The BOH Supervisor leads the kitchen team and works closely with the FOH team and management to ensure smooth operations and customer satisfaction.</p><p>Key Responsibilities</p><ol><li>Ensure compliance with company <b>SOPs and manuals</b>, government regulations, food safety, hygiene, quality standards, and financial performance requirements.</li><li><b>Supervise and manage daily kitchen operations</b>, ensuring efficient food production, consistent quality standards, proper workflow, and optimal utilization of equipment and resources.</li><li><b>Lead, develop, and manage kitchen staff</b> by providing training, coaching, guidance, and scheduling to maximize performance, productivity, and teamwork.</li><li>Collaborate with management and the kitchen team to <b>execute new menu items</b>, ensuring proper portion control, adherence to standardized recipes, and continuous quality improvement.</li><li><b>Manage inventory levels</b> and coordinate with the Supply Chain team to maintain product availability. Implement cost-control measures to minimize waste and optimize product usage.</li><li>Maintain effective <b>communication and collaboration with FOH staff and management</b> to ensure seamless operations and customer satisfaction.</li><li>Conduct <b>training sessions</b> to enhance culinary skills, food safety knowledge, hygiene practices, and adherence to standardized recipes and procedures.</li><li>Stay updated on relevant <b>government regulations and industry standards</b> and ensure ongoing compliance within BOH operations.</li></ol><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Qualifications &amp; Experience</p><ul><li>Diploma or Bachelor’s degree in <b>Hospitality, Culinary Arts, Food &amp; Beverage Management</b>, or a related field is preferred.</li><li>Minimum <b>3–5 years of experience</b> in restaurant or hospitality operations, with previous experience in a <b>BOH Supervisor, Kitchen Supervisor, Sous Chef, or similar role</b>.</li><li>Proven experience in <b>supervising and leading kitchen teams</b>.</li><li>Hands-on experience in <b>food preparation, kitchen operations, inventory management, and cost control</b>.</li><li>Good knowledge of <b>food safety, hygiene standards, HACCP principles, and applicable regulations</b>.</li><li>Experience in staff training, coaching, and performance management is preferred.</li></ul><p>Skills</p><ul><li>Strong <b>leadership and team management</b> skills.</li><li>Excellent <b>communication and interpersonal skills</b>.</li><li>Strong knowledge of <b>kitchen operations and food production</b>.</li><li>Good understanding of <b>food safety, hygiene, and quality standards</b>.</li><li>Strong <b>problem-solving and decision-making</b> abilities.</li><li>Good <b>inventory management and cost-control</b> skills.</li><li>Ability to <b>train, coach, and develop kitchen staff</b>.</li><li>Strong <b>organizational and time-management</b> skills.</li><li>Ability to work effectively in a <b>fast-paced restaurant environment</b>.</li><li>Strong attention to <b>detail and quality</b>.</li><li>Ability to manage <b>multiple tasks and priorities</b> effectively.</li><li>Good knowledge of <b>SOPs, standardized recipes, and portion control</b>.</li><li>Effective collaboration with <b>FOH, Supply Chain, and management</b>.</li><li>Basic <b>computer, reporting, and documentation skills</b>.</li></ul><p><br></p></div>