Jobs in Restaurants in Saudi

<div dir="rtl"><h3 >نبذة عن الدور</h3> <p >تعلن شركة المفاهيم المبتكرة التجارية عن حاجتها لـ <strong >مدير مطعم</strong> للانضمام إلى فريقها في مدينة جدة، بمنطقة مكة المكرمة. يهدف هذا الدور بدوام كامل إلى تخطيط وتوجيه وتنسيق العمليات التشغيلية للمطعم، مع الإشراف على جميع مرافقه وخدماته وعمليات الشراء، لضمان الكفاءة التشغيلية وتحقيق أهداف الشركة.</p> <h3 >المسؤوليات التشغيلية</h3> <ul > <li >تخطيط وتنظيم وإدارة العمليات اليومية للمطعم لضمان سير العمل بكفاءة وفعالية.</li> <li >الإشراف على جميع مرافق المطعم والمطبخ، وضمان جاهزيتها والالتزام بمعايير التشغيل المعتمدة.</li> <li >ضمان الالتزام بإجراءات التشغيل الموحدة (SOPs)، وسياسات الشركة، ولوائح الصحة والسلامة العامة ومعايير الجودة.</li> <li >الإشراف على جودة الأطعمة والمشروبات والخدمات المقدمة، والعمل على تحسين تجربة العملاء وتحقيق رضاهم.</li> <li >إدارة عمليات إعداد وتقديم الأطعمة والمشروبات، وضمان الالتزام بمعايير الجودة وسلامة الغذاء.</li> <li >إدارة عمليات الشراء والتوريد، واختيار الموردين، وإعداد طلبات الشراء، ومتابعة استلام الإمدادات.</li> <li >إدارة المخزون ومراقبة استهلاك المواد، وضمان توافر الاحتياجات وتقليل الهدر وتحقيق كفاءة استخدام الموارد.</li> </ul> <h3 >الإدارة المالية وتطوير الأعمال</h3> <ul > <li >إدارة الأداء المالي للمطعم، بما في ذلك إعداد ومتابعة الميزانية، ومراقبة الإيرادات والمصروفات، وتحقيق المستهدفات المالية.</li> <li >تحليل بيانات المبيعات ومؤشرات الأداء، ووضع وتنفيذ خطط لزيادة المبيعات وتحسين الربحية.</li> <li >تنفيذ الحملات التسويقية والمبادرات الترويجية المعتمدة من الإدارة العليا، ومتابعة نتائجها.</li> <li >إعداد التقارير الدورية عن أداء المطعم، ورفع التوصيات والمقترحات التي تسهم في تحسين الأداء وتطوير العمليات.</li> <li >المساهمة في تطوير المنتجات والخدمات وتحسين العمليات التشغيلية بما يتوافق مع أهداف الشركة.</li> </ul> <h3 >قيادة الفريق وضمان الجودة</h3> <ul > <li >إدارة فريق العمل، بما يشمل التوظيف، والتدريب، وتقييم الأداء، وتطوير الموظفين، وتعزيز بيئة عمل إيجابية ومحفزة.</li> <li >الإشراف على أعمال النظافة والصيانة الدورية، وضمان سلامة المرافق والمعدات واستمرارية جاهزيتها.</li> <li >تنفيذ أي مهام أخرى ذات صلة بطبيعة العمل تُكلف بها من قبل الإدارة.</li> </ul> <h3 >المؤهلات والخبرات المطلوبة</h3> <ul > <li >خبرة عملية تتراوح بين <strong >2 إلى 5 سنوات</strong> في إدارة المطاعم أو مجال ذي صلة.</li> <li >معرفة قوية بمعايير جودة الأغذية والمشروبات والصحة والسلامة العامة.</li> <li >مهارات قيادية وإدارية ممتازة مع القدرة على تحفيز وتطوير الفريق.</li> <li >القدرة على إدارة الميزانيات وتحليل الأداء المالي والتشغيلي.</li> <li >مهارات تواصل وحل مشكلات قوية.</li> </ul> <h3 >تفاصيل الوظيفة</h3> <p >هذه الوظيفة بدوام كامل في مدينة جدة، بمنطقة مكة المكرمة. سيتم تحديد الراتب بناءً على الخبرة والمؤهلات بعد المقابلة، حيث أن الراتب غير معلن في هذه المرحلة.</p></div>

<h3 >About the Role</h3> <p >Four Seasons Hotels &amp; Resorts, Saudi Arabia, is seeking a dedicated and experienced <strong >Chef de Cuisine</strong> for ViVi Restaurant at the new Four Seasons Resort and Residences Red Sea. This full-time position requires 2-5 years of relevant experience and involves leading the culinary operations of a signature restaurant, ensuring exceptional quality and consistency. The successful candidate will join a team committed to delivering luxury experiences with genuine hospitality.</p> <h3 >The Red Sea Destination</h3> <p >The Red Sea destination, located along 200 kilometers of coastline between Umluj and Al Wajh in the Kingdom of Saudi Arabia, is being developed as a premier luxury beachside destination. The new Four Seasons Resort will be situated on Shura Island, a central hub featuring a yacht marina, leisure facilities, retail options, and an 18-hole golf course. This development prioritizes sustainable practices, relying on renewable energy and dedicating expansive zones for conservation. The resort will offer approximately 149 rooms and suites, each with views of white sand beaches and clear waters, alongside six restaurant and lounge outlets, meeting spaces, a marine discovery center, and a full-service spa.</p> <h3 >Key Responsibilities</h3> <ul > <li >Lead and manage the kitchen operations of a signature restaurant, ensuring culinary excellence and consistency.</li> <li >Plan, organize, and oversee daily food preparation, presentation, and quality control.</li> <li >Develop and implement operational systems to streamline kitchen processes and manage inventory effectively.</li> <li >Collaborate with the Restaurant Manager and service team to coordinate seamless front- and back-of-house service.</li> <li >Ensure compliance with all health, hygiene, and safety regulations.</li> <li >Train, mentor, and inspire kitchen staff to maintain high performance, consistency, and team morale.</li> <li >Manage cost control and kitchen budgeting while upholding food quality and presentation standards.</li> <li >Support the coordination of special events, functions, and seasonal menu development within the restaurant.</li> </ul> <h3 >Required Experience</h3> <p >Candidates for this Chef de Cuisine position should possess <strong >2-5 years of experience</strong> in a similar culinary leadership role, preferably within a luxury hotel or resort environment. A proven track record in managing kitchen operations, staff development, and maintaining high culinary standards is essential.</p> <h3 >Company Culture and Values</h3> <p >Four Seasons is driven by a culture that values its people, fostering an environment where individuals are encouraged to grow and treat each other with respect. The company's philosophy centers on creating lasting impressions for guests, residents, and partners through a commitment to luxury delivered with genuine care. This approach extends to providing a supportive employee experience and company culture.</p>

<h3 >About the Opportunity</h3> <p >Hafawah Hotels &amp; Resort is seeking a dedicated and experienced <strong >Restaurant Supervisor</strong> to join our team in Al Madinah Al Munawwarah, Saudi Arabia. This full-time position is crucial for maintaining our high standards of service and operational excellence within a dynamic hospitality environment. We are looking for a professional who can lead by example and ensure exceptional guest experiences.</p> <h3 >The Role of Restaurant Supervisor</h3> <p >The Restaurant Supervisor plays a pivotal role in overseeing the daily operations of our restaurant, ensuring a seamless and exceptional dining experience for all guests. This position involves direct supervision of staff, upholding service quality, and maintaining operational efficiency. The supervisor acts as a key link between the management and the service team, contributing significantly to the restaurant's reputation and customer satisfaction.</p> <h3 >Key Responsibilities</h3> <ul > <li >Supervise daily restaurant operations and manage team workflow effectively.</li> <li >Ensure high service quality standards are consistently met to achieve customer satisfaction.</li> <li >Maintain strict adherence to hygiene, safety, and quality standards across all operations.</li> <li >Assign tasks, monitor staff performance, and manage work schedules efficiently.</li> <li >Handle customer feedback and resolve complaints professionally and promptly.</li> <li >Monitor inventory levels and operational requirements in coordination with management.</li> </ul> <h3 >Candidate Profile and Requirements</h3> <ul > <li >Minimum of 2 years of experience in the restaurant industry.</li> <li >Proven previous experience in a supervisory or team leadership role.</li> <li >Demonstrated strong communication and effective team management skills.</li> <li >Ability to perform effectively under pressure and solve problems efficiently.</li> <li >Possession of a professional attitude, reliability, and excellent customer-service skills.</li> <li >Experience with restaurant POS (Point of Sale) and other operational systems is considered a significant advantage.</li> </ul> <h3 >Location and Work Type</h3> <p >This full-time role is based in <strong >Al Madinah Al Munawwarah (Medina)</strong>, within the vibrant setting of Hafawah Hotels &amp; Resort. The successful candidate will work in a fast-paced environment that values teamwork and customer satisfaction, contributing to the overall guest experience in one of Saudi Arabia's most significant cities.</p> <h3 >Application Process</h3> <p >Interested candidates who meet the specified requirements are encouraged to apply. We look forward to reviewing applications from professionals eager to contribute their expertise to our esteemed hospitality team at Hafawah Hotels &amp; Resort.</p>

<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"> <span>Position Summary: The Restaurant Supervisor oversees shift operations, directs floor staff, and ensures high standards of customer service, food safety, and efficiency.<br> This hands-on role bridges front-of-house activities with management, stepping in to support staff during peak hours and resolving day-to-day operational issues promptly.<br> Duties &amp; Responsibilities Floor Supervision: Lead floor operations during shifts, ensuring prompt seating, smooth table turnaround, and attentive service delivery.<br> Assign daily duties, conduct pre-shift briefings, and mentor junior floor staff to maintain high service standards.<br> Greet guests, handle real-time complaints or special requests, and ensure an exceptional overall dining experience.<br> Perform routine health, hygiene, and HACCP checks across dining and station areas, ensuring strict food safety compliance.<br> Execute daily opening and closing procedures, secure premises, and reconcile shift register floats and POS cash reports.<br> Assist with daily inventory counts, monitor station supplies, track waste, and communicate reorder needs to management.<br> Coordinate daily shift coverage, assign meal breaks, and adjust station assignments based on customer volume.<br> Assist in onboarding new front-of-house staff on POS operations, menu offerings, and standard service protocols.<br> Minimum 2–3 years of supervisory or team-lead experience in a busy restaurant setting.<br> Solid understanding of POS systems, basic inventory tracking, shift scheduling, and local food safety regulations.<br> Strong interpersonal and problem-solving skills, fluent English communication, and the physical stamina required for long, fast-paced shifts.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 2+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p>The Restaurant Manager is responsible for the overall operation and performance of the restaurant, ensuring exceptional guest experiences, efficient daily operations, strong team performance, and achievement of financial and service objectives. The role leads the restaurant team by example, ensuring that Mantis/Accor service standards, brand values, food safety requirements, and property policies are consistently maintained.</p><p><strong>DUTIES &amp; RESPONSIBILITIES</strong></p><p><strong>Operations &amp; Guest Experience</strong></p><ul><li>Manage the day-to-day operation of the restaurant, ensuring smooth and efficient service across all meal periods.</li><li>Maintain a strong presence on the restaurant floor and actively engage with guests.</li><li>Ensure consistently high standards of service, presentation, cleanliness, and overall guest experience.</li><li>Handle guest feedback and complaints professionally and ensure appropriate follow-up and service recovery.</li><li>Coordinate closely with the Kitchen and other operational departments to ensure seamless service.</li><li>Ensure restaurant opening and closing procedures are properly completed.</li><li>Monitor reservations, table allocation, guest flow, and restaurant capacity to maximize efficiency and guest satisfaction.</li><li>Ensure all equipment, furniture, operating supplies, and restaurant facilities are maintained in excellent condition.</li></ul><p><strong>Leadership &amp; People Management</strong></p><ul><li>Lead, motivate, coach, and develop the restaurant team to deliver exceptional service.</li><li>Conduct daily briefings and ensure team members are updated on hotel activities, promotions, VIPs, menu changes, and operational priorities.</li><li>Prepare and manage duty rosters according to business requirements while maintaining appropriate staffing levels.</li><li>Monitor attendance, punctuality, grooming, and performance of team members.</li><li>Conduct regular performance discussions, coaching, and on-the-job training.</li><li>Support the recruitment, onboarding, training, and development of restaurant colleagues.</li><li>Promote teamwork, accountability, engagement, and a positive working environment.</li><li>Work closely with People &amp; Culture on employee relations, performance management, training, and development matters.</li></ul><p><strong>Financial &amp; Commercial Performance</strong></p><ul><li>Support the achievement of restaurant revenue, profitability, and departmental targets.</li><li>Monitor daily revenue, covers, average spend, and other key performance indicators.</li><li>Identify opportunities to increase revenue through upselling, promotions, and effective menu knowledge.</li><li>Control operating expenses, payroll costs, wastage, breakage, and consumption of supplies.</li><li>Participate in inventory management and ensure proper control of restaurant operating equipment and supplies.</li><li>Support the preparation and monitoring of departmental budgets and forecasts.</li></ul><p><strong>Quality, Hygiene &amp; Compliance</strong></p><ul><li>Ensure compliance with food safety, hygiene, HACCP, health and safety, and municipality requirements.</li><li>Maintain Mantis/Accor brand and service standards throughout the restaurant.</li><li>Ensure all team members follow established SOPs and departmental policies.</li><li>Conduct regular operational checks and take corrective action where required.</li><li>Ensure all required documentation, checklists, reports, and records are accurately maintained.</li></ul><p><strong>Desired Candidate Profile</strong></p>Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food &amp; Beverage Management, or a related field.<br>Minimum 3 5 years of Food &amp; Beverage experience in a hotel or hospitality environment.<br>At least 1 2 years in a managerial role.<br>Luxury or upscale hospitality experience is preferred.<br>Pre-opening experience is an advantage.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span>Job Role: The Restaurant Steward is responsible for maintaining the highest standards of cleanliness, hygiene, and organization across the restaurant's kitchen, storage, and service areas.<br> Working under the direct supervision of the Restaurant Manager or the Head Chef, this role ensures that all crockery, cutlery, glassware, and kitchen equipment are properly cleaned, maintained, and readily available to support seamless front-of-house and back-of-house operations.<br> Key Responsibilities: Wash, sanitize, and store all crockery, cutlery, glassware, and kitchen utensils in line with the restaurant's hygiene and cleanliness standards.<br> Operate and maintain dishwashing machines and cleaning equipment, ensuring proper use of detergents and chemicals in line with safety guidelines.<br> Maintain cleanliness of kitchen floors, walls, equipment, and storage areas through regular sweeping, mopping, and deep-cleaning schedules.<br> Ensure the timely and organized replenishment of clean equipment and service items to kitchen and service stations during operating hours.<br> Monitor stock levels of cleaning supplies and chemicals, and report shortages or replenishment needs to the Restaurant Manager.<br> Handle and store all kitchen equipment, glassware, and chinaware with care to minimize breakage, loss, and damage.<br> Support kitchen and service staff during peak hours by promptly clearing, collecting, and returning used items to the dishwashing area.<br> Follow all food safety, hygiene, and health and safety regulations, including proper waste segregation and disposal procedures.<br> High school diploma or equivalent, with prior experience as a steward, kitchen porter, or similar role, preferably within a high-end restaurant or hotel environment.<br> Good physical stamina and ability to work in a fast-paced kitchen environment, with basic knowledge of hygiene, food safety, and safe chemical handling practices.<br></span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 1+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<p><br></p><p><b>DUTIES &amp; RESPONSIBILITIES</b></p><p>Operations &amp; Guest Experience</p><ul><li>Manage the day-to-day operation of the restaurant, ensuring smooth and efficient service across all meal periods.</li><li>Maintain a strong presence on the restaurant floor and actively engage with guests.</li><li>Ensure consistently high standards of service, presentation, cleanliness, and overall guest experience.</li><li>Handle guest feedback and complaints professionally and ensure appropriate follow-up and service recovery.</li><li>Coordinate closely with the Kitchen and other operational departments to ensure seamless service.</li><li>Ensure restaurant opening and closing procedures are properly completed.</li><li>Monitor reservations, table allocation, guest flow, and restaurant capacity to maximize efficiency and guest satisfaction.</li><li>Ensure all equipment, furniture, operating supplies, and restaurant facilities are maintained in excellent condition.</li></ul><p>Leadership &amp; People Management</p><ul><li>Lead, motivate, coach, and develop the restaurant team to deliver exceptional service.</li><li>Conduct daily briefings and ensure team members are updated on hotel activities, promotions, VIPs, menu changes, and operational priorities.</li><li>Prepare and manage duty rosters according to business requirements while maintaining appropriate staffing levels.</li><li>Monitor attendance, punctuality, grooming, and performance of team members.</li><li>Conduct regular performance discussions, coaching, and on-the-job training.</li><li>Support the recruitment, onboarding, training, and development of restaurant colleagues.</li><li>Promote teamwork, accountability, engagement, and a positive working environment.</li><li>Work closely with People &amp; Culture on employee relations, performance management, training, and development matters.</li></ul><p>Financial &amp; Commercial Performance</p><ul><li>Support the achievement of restaurant revenue, profitability, and departmental targets.</li><li>Monitor daily revenue, covers, average spend, and other key performance indicators.</li><li>Identify opportunities to increase revenue through upselling, promotions, and effective menu knowledge.</li><li>Control operating expenses, payroll costs, wastage, breakage, and consumption of supplies.</li><li>Participate in inventory management and ensure proper control of restaurant operating equipment and supplies.</li><li>Support the preparation and monitoring of departmental budgets and forecasts.</li></ul><p>Quality, Hygiene &amp; Compliance</p><ul><li>Ensure compliance with food safety, hygiene, HACCP, health and safety, and municipality requirements.</li><li>Maintain Mantis/Accor brand and service standards throughout the restaurant.</li><li>Ensure all team members follow established SOPs and departmental policies.</li><li>Conduct regular operational checks and take corrective action where required.</li><li>Ensure all required documentation, checklists, reports, and records are accurately maintained.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Food &amp; Beverage Management, or a related field.</li><li>Minimum 3-5 years of Food &amp; Beverage experience in a hotel or hospitality environment.</li><li>At least 1-2 years in a managerial role.</li><li>Luxury or upscale hospitality experience is preferred.</li><li>Pre-opening experience is an advantage.</li></ul>

Company Description Turkey Restaurant Saudi is a dining establishment located in Mecca, offering guests a variety of Turkish cuisine in a welcoming and culturally respectful environment. The restaurant aims to provide high-quality meals with consistent taste and presentation for both local residents and visitors. Emphasis is placed on cleanliness, efficient service, and maintaining high culinary standards. Team members are encouraged to collaborate, uphold food safety practices, and contribute to a positive guest experience.<br>Role Description The Restaurant Chef at Turkey Restaurant Saudi is responsible for planning, preparing, and cooking Turkish and related dishes to meet the restaurant’s quality and presentation standards. This full-time, on-site role in Mecca includes managing daily kitchen operations, overseeing food preparation, maintaining hygiene and safety procedures, and coordinating with kitchen staff to ensure timely service. The Chef monitors inventory, assists with menu development, and works closely with management to control food costs while maintaining quality. The role also involves training team members on culinary techniques, proper handling of ingredients, and efficient workflow to support a smooth service during peak hours.<br>Qualifications<br> <br>Candidates should possess strong Food Preparation and Cooking skills, with the ability to produce consistent, high-quality dishes. Candidates should possess solid Culinary Skills, including knowledge of Turkish cuisine, flavor profiles, and plating techniques. Candidates should possess thorough Hygiene and food safety knowledge, adhering to local health regulations and best practices. Candidates should possess Food Service skills, including coordination with serving staff and understanding of kitchen-to-table operations. Previous experience as a Chef or Cook in a restaurant environment is preferred. Ability to work in a fast-paced kitchen, stand for extended periods, and manage multiple orders at once. Strong communication, teamwork, and time-management skills. Basic knowledge of inventory control and portion management; culinary certification or formal training is an advantage.

<h3 >About the Role</h3> <p >The Luxury Collection is seeking a dedicated and experienced <strong >Restaurant Supervisor</strong> to join its team in Ad Diriyah, Riyadh, Saudi Arabia. This full-time role is central to ensuring optimal service delivery and guest satisfaction within the restaurant environment. The position requires candidates to possess <strong >5-10 years of relevant experience</strong> in a supervisory capacity.</p> <h3 >Key Responsibilities</h3> <p >The Restaurant Supervisor oversees daily restaurant operations, ensuring staff collaboration for optimum service and guest satisfaction. This involves a range of operational and administrative duties, including:</p> <ul > <li >Overseeing staff grooming and attire standards.</li> <li >Completing opening and closing duties for the restaurant.</li> <li >Maintaining equipment functionality and area cleanliness.</li> <li >Inspecting storage areas for organization and adherence to FIFO (First-In, First-Out) principles.</li> <li >Conducting inventories and requisitioning necessary supplies.</li> <li >Monitoring dining rooms for seating availability, service quality, safety, and guest well-being.</li> <li >Completing work orders for maintenance and repairs as needed.</li> </ul> <h3 >Team Leadership and Compliance</h3> <p >This role involves significant interaction with both staff and management, focusing on team development and adherence to established policies. Key aspects include:</p> <ul > <li >Assisting management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.</li> <li >Serving as a role model and the first point of contact for the Guarantee of Fair Treatment/Open Door Policy.</li> <li >Ensuring strict adherence to all company, safety, and security policies and procedures.</li> <li >Reporting accidents, injuries, and unsafe work conditions to a manager promptly.</li> <li >Completing all required safety training and certifications.</li> <li >Ensuring uniform and personal appearance are clean and professional.</li> <li >Maintaining confidentiality of proprietary information and protecting company assets.</li> </ul> <h3 >Guest Experience and Operational Excellence</h3> <p >The supervisor is instrumental in delivering exceptional guest experiences and driving continuous improvement in operations. This includes:</p> <ul > <li >Welcoming and acknowledging all guests according to company standards.</li> <li >Anticipating and addressing guests’ service needs, including assisting individuals with disabilities.</li> <li >Thanking guests with genuine appreciation for their patronage.</li> <li >Maintaining professional communication and developing positive working relationships with colleagues.</li> <li >Supporting the team to achieve common goals and responding appropriately to employee concerns.</li> <li >Ensuring adherence to quality expectations and service standards.</li> <li >Identifying, recommending, developing, and implementing new ways to enhance organizational efficiency, productivity, quality, safety, and/or cost-savings.</li> </ul> <h3 >Physical Demands</h3> <p >Candidates for the Restaurant Supervisor position must be capable of performing the following physical requirements:</p> <ul > <li >Reading and visually verifying information in various formats, including small print.</li> <li >Visually inspecting tools, equipment, or machines to identify defects.</li> <li >Standing, sitting, or walking for extended periods or an entire work shift.</li> <li >Moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 50 pounds without assistance.</li> <li >Grasping, turning, and manipulating objects of varying size and weight, requiring fine motor skills and hand-eye coordination.</li> <li >Moving through narrow, confined, or elevated spaces.</li> <li >Moving up and down stairs and/or service ramps.</li> <li >Reaching overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Performing other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Application Information</h3> <p >Candidates who meet the specified requirements and are interested in this full-time Restaurant Supervisor role with The Luxury Collection are encouraged to apply.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><br> <p> <strong>About the job</strong> </p> <p>Based at the Mandarin Oriental Al Faisaliah Riyadh within the Food &amp; Beverage Department in Riyadh, the Director of Restaurant Bar &amp; Experience is responsible for all operational and administrative aspects of the Food &amp; Beverage division including Outside Caterings, budgeting, the continuous focus and enhancement of quality standards, training and reviews of colleagues.</p> <p> <strong>As Director of Restaurant Bar &amp; Experience, you will be responsible for the following duties:</strong> </p> <ul> <li>It is part of your role to understand and disseminate/communicate all corporate and hotel policies and standard operating procedures to the colleagues.</li> <li>MOHG Code of Conduct requires that all business activities and business decisions comply with the general law, and with all rules, regulations and other requirements.</li> <li>It is part of your strategy to fully understand and support in all aspects the Mandarin Oriental, Al Faisaliah Riyadh People &amp; Culture Strategic Policy.</li> <li>It is part of your role and your responsibility to fully support all learning and development activities.<br><ul> <li>On The Job trainers and trainings.</li> <li>Group Training Technique trainers and trainings.</li> <li>Update and maintain a complete Training Matrix for your division and departments.</li> <li>Update and maintain Job Description and Job Specification Matrix for your division and departments.</li> </ul> </li> </ul> <p> <strong>As Director of Restaurant Bar &amp; Experience</strong> <strong>, we expect from you: </strong> </p> <ul> <li>To supervise the function of all F&amp;B employees, facilities and financial performance to ensure maximum departmental profit and cost efficiency is achieved.</li> <li>To inspect operational front and back of house areas of the Food and Beverage Division on a daily basis. To control and analyse, on an on-going basis, in order to optimise the following:</li> </ul> <ul> <li> <ul> <li> <ul> <li> <ul> <li>Quality levels of products and service</li> <li>Guest Satisfaction</li> <li>Quality Measurements (such as LQE, LQA, Forbes Five Star and MOQA)</li> <li>Merchandising and Marketing</li> <li>Financial Performance</li> <li>Food Hygiene and cleanliness</li> <li>Employee grooming</li> </ul> </li> </ul> </li> </ul> </li> </ul> <p><br></p></div></section>

<p>Solid understanding of restaurant operations, including food and beverage service, sanitation standards, and inventory management. Proficiency in computer systems, including point-of-sale (POS) software and Microsoft Office suite. Flexibility to work evenings, weekends, and holidays as needed. Schedule shifts and allocate tasks effectively, considering business needs and staff availability. Monitor inventory levels for front-of-house supplies and place orders as needed Assist with administrative tasks, such as payroll processing, staff evaluations, and budget management. Uphold restaurant policies and procedures, including safety protocols. Conduct regular inspections of the dining area, restrooms, and other guest areas to ensure cleanliness and adherence to sanitation standards. Strong customer service orientation with a passion for exceeding guest expectations. Ability to remain calm and composed in high-pressure situations. Collaborate with the kitchen staff to coordinate food and beverage service and ensure timely delivery of orders.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a supervisory role in the F&amp;B industry. Advanced English, Arabic preferable. Food handling certification (preferred). Knowledge of health and safety regulations. Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Communication skills.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met for Restaurant<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.<br>• Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Maintains food preparation handling and correct storage standards.<br>• Recognizes superior quality products, presentations and flavor.<br>• Plans and manages food quantities and plating requirements for the restaurant.<br>• Communications production needs to key personnel.<br>• Assists in developing daily and seasonal menu items for the restaurant.<br>• Ensures compliance with all applicable laws and regulations regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Estimates daily restaurant production needs.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>• Determines how food should be presented and creates decorative food displays.<br>Leading Kitchen Team<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Leads shift teams while personally preparing food items and executing requests based on required specifications.<br>• Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serving as a role model to demonstrate appropriate behaviors.<br>• Ensuring and maintaining the productivity level of employees.<br>• Ensures employees are cross-trained to support successful daily operations.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>Establishing and Maintaining Restaurant Kitchen Goals<br>• Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.<br>• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.<br>• Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.<br>• Effectively investigates, reports and follows-up on employee accidents.<br>• Knows and implements company safety standards.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Sets a positive example for guest relations.<br>• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.<br>• Empowers employees to provide excellent customer service.<br>• Handles guest problems and complaints.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.<br>• Manages employee progressive discipline procedures.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Uses all available on the job training tools for employees.<br>• Assists as needed in the interviewing and hiring of employee team members with appropriate skills.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At Le Méridien, we are inspired by the era of glamorous travel, celebrating each culture through the distinctly European spirit of savouring the good life. Our guests are curious and creative, cosmopolitan culture seekers that appreciate moments of connection and slowing down to savour the destination. We provide authentic, chic and memorable service along with experiences that inspire guests to savour the good life. We’re looking for curious and creative people to join our team. If you appreciate connecting with like-minded guests and have a deep desire to create memorable experiences, we invite you to explore career opportunities with Le Méridien. In joining Le Méridien, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div><h2 data-automation-id="subHeaderPreferredCandidate" class="h5"> Preferred candidate </h2> <div class="row is-m v-align-top t-small bg-mute"> <div class="col is-3 p5" data-automation-id="label_Years_of_experience"> <b>Years of experience</b> </div> <div class="col is-9 p5" data-automation-id="data_Years_of_experience"> 5+ years </div> </div> <div class="row is-m v-align-top t-small "> <div class="col is-3 p5" data-automation-id="label_Degree"> <b>Degree</b> </div> <div class="col is-9 p5" data-automation-id="data_Degree"> Bachelor's degree / higher diploma </div> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Event and Banquet Management: Coordinating in advance, preparing banquet halls, and arranging tables and seating according to group needs and booking requirements. Operations Supervision: Overseeing workflow in the restaurant and banquet hall from guest arrival to departure. Team Leadership and Guidance: Assigning daily tasks to waitstaff and servers, providing training, evaluating performance, and ensuring a professional appearance. Quality and Customer Service Management: Ensuring the quality and speed of food and beverage service, and intervening immediately to address complaints and guarantee complete guest satisfaction. Standards Compliance: Implementing and monitoring occupational health, safety, and food safety standards. Inventory Management: Supervising food and beverage storage, managing supply orders, and minimizing waste.</p><p><br></p><p><br></p><p><br></p><p><br></p> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><p>Excellent communication skills. Ability to work under pressure. Strong organizational skills. Proficiency in languages ​​(Arabic and English, at a minimum).</p><p>Minimum of 3 years of experience.</p><p><br></p></div>

<p>The House Hotel Dar Tantora, Alula</p><p><strong>KEY RESPONSIBILITIES</strong></p><p>Solid understanding of restaurant operations, including food and beverage service, sanitation standards, and inventory management.</p><p>Proficiency in computer systems, including point-of-sale (POS) software and Microsoft Office suite.</p><p>Flexibility to work evenings, weekends, and holidays as needed.</p><p>Schedule shifts and allocate tasks effectively, considering business needs and staff availability.</p><p>Monitor inventory levels for front-of-house supplies and place orders as needed</p><p>Assist with administrative tasks, such as payroll processing, staff evaluations, and budget management.</p><p>Uphold restaurant policies and procedures, including safety protocols.</p><p>Conduct regular inspections of the dining area, restrooms, and other guest areas to ensure cleanliness and adherence to sanitation standards.</p><p>Strong customer service orientation with a passion for exceeding guest expectations.</p><p>Ability to remain calm and composed in high-pressure situations.</p><p>Collaborate with the kitchen staff to coordinate food and beverage service and ensure timely delivery of orders.</p><p><strong>EXPERIENCE &amp; SKILLS</strong></p><p>Previous experience in a supervisory role in the F&amp;B industry.</p><p>Advanced English, Arabic preferable.</p><p>Food handling certification (preferred).</p><p>Knowledge of health and safety regulations.</p><p>Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</p><p>Communication skills.</p><p>JOINING OUR TEAM MEANS</p><p>Competitive Compensation : A rewarding package tailored to your experience.</p><p>Career Growth : Opportunities for advancement within our dynamic organisation.</p><p>Inclusive Environment : A vibrant and inclusive workplace that encourages collaboration.</p><p>Shared Purpose: Working with passionate people who live our values every day connecting, innovating, curating, and leading the way together.</p><p>Apply CRAFT YOUR CAREER.</p><p><strong>Desired Candidate Profile</strong></p><p>Previous experience in a supervisory role in the F&amp;B industry.</p><p>Advanced English, Arabic preferable.</p><p>Food handling certification (preferred).</p><p>Knowledge of health and safety regulations.</p><p>Able to move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.</p><p>Communication skills.</p>

<p><strong>Key Responsibilities Operational Supervision &amp; Quality Assurance:</strong> Oversee the daily operations of the Mediterranean restaurant, ensuring a seamless, intuitive, and refined service experience in alignment with Raffles standards of excellence. Ensure the restaurant environment reflects the rich heritage and multicultural identity of Mediterranean cuisine, blending elegance with vibrant authenticity in ambiance, presentation, and service flow. Conduct daily briefings and meticulous inspections to ensure consistency in food quality, service rituals, cleanliness, and attention to detail. Maintain strict control of inventory, sourcing, and cost management, ensuring the use of authentic ingredients while optimizing efficiency and minimizing waste. Ensure full compliance with HACCP standards, local regulations, and Raffles operational policies.</p><p><strong>Guest Experience &amp; Service Excellence:</strong> Curate a soulful and immersive Mediterranean dining journey, where each guest experience is personalized, memorable, and emotionally engaging. Bring dishes to life through storytelling, sharing the heritage, cultural influences, and inspirations behind each offering, reflecting the Mediterranean's diverse culinary identity. Anticipate guest needs with intuition and grace, ensuring seamless service delivery that feels both effortless and bespoke. Handle guest feedback and service recovery with empathy, discretion, and a commitment to turning moments into lasting impressions. Build meaningful relationships with guests, recognizing preferences and creating a sense of belonging that encourages return visits.</p><p><strong>Team Leadership &amp; Development:</strong> Lead and inspire a team of Heartists , fostering a culture of passion, pride, and excellence in every interaction. Coach and develop team members on service artistry, Mediterranean cuisine knowledge, and personalized guest engagement. Embed Raffles service culture through continuous training, storytelling, and role modeling of brand values. Ensure high standards of grooming, professionalism, and emotional intelligence within the team. Support talent development, succession planning, and the growth of future leaders within the Raffles family.</p><p><strong>Financial Performance &amp; Commercial Focus:</strong> Drive revenue growth through strategic upselling, promotions, and optimization of average check value. Monitor financial performance, including revenue, labor costs, and cost of sales, ensuring alignment with budget targets. Prepare forecasts, analyze trends, and implement action plans to improve profitability. Collaborate with marketing and events teams to promote the Mediterranean restaurant through campaigns, activations, and partnerships. Ensure accurate billing, cash handling, and compliance with financial procedures.</p><p><strong>Brand, Culture &amp; Pre-Opening Excellence:</strong> Bring to life the spirit of Raffles through the restaurant concept, blending timeless elegance with the vibrant soul of Mediterranean cuisine. Support pre-opening initiatives including recruitment, onboarding, training programs, and the creation of bespoke service rituals. Contribute to the development of SOPs, guest journey mapping, and service choreography aligned with Raffles standards. Champion a culture of belonging, creativity, and excellence, where every team member contributes to creating magic. Collaborate cross-functionally to ensure a seamless and elevated guest journey across all touchpoints.</p><p><strong>Health, Safety &amp; Compliance:</strong> Ensure adherence to all health, safety, and hygiene standards in line with local regulations and company policies. Conduct regular audits and ensure corrective actions are implemented promptly. Promote a safe working environment for colleagues and guests at all times.</p><p><strong>Desired Candidate Profile</strong></p><p><strong>Qualifications &amp; Experience:</strong> Bachelor's degree or diploma in Hospitality Management, Food &amp; Beverage, or a related field. Minimum 3-5 years of experience in a luxury hotel or high-end restaurant, with exposure to Mediterranean cuisine preferred. Strong understanding of luxury service standards and guest engagement. Pre-opening experience is highly advantageous.</p><p><strong>Competencies:</strong> Inspirational leadership with a passion for people development Deep appreciation for Mediterranean cuisine and cultural storytelling Exceptional communication and interpersonal skills Strong commercial awareness and financial acumen Attention to detail with a commitment to excellence Emotional intelligence and ability to create meaningful guest connections</p>

<h3 >About the Restaurant Supervisor Role</h3> <p >Marriott International is seeking a <strong >Restaurant Supervisor</strong> for a full-time position in Riyadh and Ad Dir'iyah. This role is central to ensuring optimal service delivery and guest satisfaction through effective staff collaboration and the maintenance of high standards for grooming and attire. The ideal candidate will have 2-5 years of relevant experience, including at least one year in a supervisory capacity.</p> <h3 >Core Responsibilities</h3> <ul > <li >Complete opening and closing duties, including setting up supplies, cleaning, and securing the premises.</li> <li >Inspect storage areas for organization, adherence to FIFO principles, and cleanliness.</li> <li >Conduct scheduled inventories and manage supply requisition processes.</li> <li >Monitor dining areas to ensure seating availability, service quality, safety, and guest well-being.</li> <li >Submit work orders for necessary maintenance repairs.</li> <li >Welcome and acknowledge guests according to company standards, anticipate service needs, assist individuals with disabilities, and express genuine appreciation.</li> <li >Ensure compliance with quality expectations and standards.</li> </ul> <h3 >Leadership and Operational Support</h3> <ul > <li >Support management in various HR functions, including hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.</li> <li >Serve as a role model and initial contact for the Guarantee of Fair Treatment/Open Door Policy.</li> <li >Foster positive working relationships, support team goals, and address employee concerns appropriately.</li> <li >Identify, recommend, develop, and implement improvements for organizational efficiency, productivity, quality, safety, and cost-savings.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >High school diploma or *** equivalent.</li> <li >At least <strong >2 years of related work experience</strong>.</li> <li >At least <strong >1 year of supervisory experience</strong>.</li> </ul> <h3 >Physical Demands</h3> <ul > <li >Ability to read and visually verify information in various formats.</li> <li >Capability to visually inspect tools, equipment, or machines for defects.</li> <li >Capacity to stand, sit, or walk for extended periods or an entire shift.</li> <li >Ability to lift, carry, push, pull, and place objects up to 50 pounds without assistance.</li> <li >Skill to grasp, turn, and manipulate objects requiring fine motor skills and hand-eye coordination.</li> <li >Aptitude to navigate narrow, confined, or elevated spaces, and ascend/descend stairs and/or service ramps.</li> <li >Flexibility to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Workplace Conduct and Compliance</h3> <ul > <li >Adhere to all company, safety, and security policies and procedures; report incidents and unsafe conditions; and complete required safety training.</li> <li >Maintain a professional appearance, protect proprietary information, and safeguard company assets.</li> <li >Communicate professionally and clearly with guests and colleagues.</li> </ul>

<h3 >About the Restaurant Supervisor Role</h3> <p >Marriott International is seeking a <strong >Restaurant Supervisor</strong> for a full-time position in Riyadh and Ad Dir'iyah. This role is central to ensuring optimal service delivery and guest satisfaction through effective staff collaboration and the maintenance of high standards for grooming and attire. The ideal candidate will have 2-5 years of relevant experience, including at least one year in a supervisory capacity.</p> <h3 >Core Responsibilities</h3> <ul > <li >Complete opening and closing duties, including setting up supplies, cleaning, and securing the premises.</li> <li >Inspect storage areas for organization, adherence to FIFO principles, and cleanliness.</li> <li >Conduct scheduled inventories and manage supply requisition processes.</li> <li >Monitor dining areas to ensure seating availability, service quality, safety, and guest well-being.</li> <li >Submit work orders for necessary maintenance repairs.</li> <li >Welcome and acknowledge guests according to company standards, anticipate service needs, assist individuals with disabilities, and express genuine appreciation.</li> <li >Ensure compliance with quality expectations and standards.</li> </ul> <h3 >Leadership and Operational Support</h3> <ul > <li >Support management in various HR functions, including hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees.</li> <li >Serve as a role model and initial contact for the Guarantee of Fair Treatment/Open Door Policy.</li> <li >Foster positive working relationships, support team goals, and address employee concerns appropriately.</li> <li >Identify, recommend, develop, and implement improvements for organizational efficiency, productivity, quality, safety, and cost-savings.</li> </ul> <h3 >Qualifications and Experience</h3> <ul > <li >High school diploma or *** equivalent.</li> <li >At least <strong >2 years of related work experience</strong>.</li> <li >At least <strong >1 year of supervisory experience</strong>.</li> </ul> <h3 >Physical Demands</h3> <ul > <li >Ability to read and visually verify information in various formats.</li> <li >Capability to visually inspect tools, equipment, or machines for defects.</li> <li >Capacity to stand, sit, or walk for extended periods or an entire shift.</li> <li >Ability to lift, carry, push, pull, and place objects up to 50 pounds without assistance.</li> <li >Skill to grasp, turn, and manipulate objects requiring fine motor skills and hand-eye coordination.</li> <li >Aptitude to navigate narrow, confined, or elevated spaces, and ascend/descend stairs and/or service ramps.</li> <li >Flexibility to reach overhead and below the knees, including bending, twisting, pulling, and stooping.</li> <li >Perform other reasonable job duties as requested by Supervisors.</li> </ul> <h3 >Workplace Conduct and Compliance</h3> <ul > <li >Adhere to all company, safety, and security policies and procedures; report incidents and unsafe conditions; and complete required safety training.</li> <li >Maintain a professional appearance, protect proprietary information, and safeguard company assets.</li> <li >Communicate professionally and clearly with guests and colleagues.</li> </ul>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.</p><p>CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p><p>CORE WORK ACTIVITIES Assisting in Management of Restaurant Team Handles employee questions and concerns. Monitors employees to ensure performance expectations are met. Provides feedback to employees based on observation of service behaviors. Assists in supervising daily shift operations. Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager. Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</p><p>Conducting Day-to-Day Restaurant Operations Ensures all employees have proper supplies, equipment and uniforms. Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels. Ensures compliance with all restaurant policies, standards and procedures. Monitors alcohol beverage service in compliance with local laws. Manages to achieve or exceed budgeted goals. Performs all duties of restaurant employees and related departments as necessary. Opens and closes restaurant shifts.</p><p>Providing Exceptional Customer Service Interacts with guests to obtain feedback on product quality and service levels. Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met. Encourages employees to provide excellent customer service within guidelines. Handles guest problems and complaints, seeking assistance from supervisor as necessary. Strives to improve service performance. Sets a positive example for guest relations. Assists in the review of comment cards and guest satisfaction results with employees. Meets and greets guests.</p><p>Conducting Human Resource Activities Supervises on-going training initiatives. Uses all available on the job training tools for employees. Communicates performance expectations in accordance with job descriptions for each position. Coaches and counsels employees regarding performance on an on-going basis.</p><p>Additional Responsibilities Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Assists servers and hosts on the floor during meal periods and high demand times. Recognizes good quality products and presentations. Supervises daily shift operations in absence of Restaurant Manager.</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</p><p></p></section>

<p>The Management of Aiwan Al-Deif Restaurant (AIWA Global Group) in Khobar is seeking to hire a qualified "Cashier" to join our distinguished team.</p><p>&nbsp;</p><p><strong>Requirements &amp; Qualifications:</strong></p><ul><li>&nbsp;</li><li><strong>Location:</strong> Khobar.</li><li><strong>Experience:</strong> Previous experience in restaurants, retail, or sales is preferred (passion and willingness to learn quickly is highly valued).</li><li>&nbsp;</li><li><strong>Skills:</strong><ul><li>Excellent customer service and communication skills.</li><li>Accuracy and honesty in handling financial transactions and POS systems.</li><li>Professional appearance and polite etiquette.</li></ul></li></ul>