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captain waiter (fine dining experienced) Jobs in Riyadh

captain waiter (fine dining experienced)

central kitchen specialist Jobs in Riyadh

central kitchen specialist

chef assistant

chef de partie (cdp)

captain waiter fine dining experienced

Noir KSA

Postion: Captain Waiter (Fine dining experienced)Starting Salary: SAR 2,500 plus FREE shared room, transportation, and 1 duty mealLocation: RiyadhRole Overview: The Captain Waiter is responsible for a specific station, acting as the primary point of contact for guests. You are tasked with orchestrating the dining experience from the moment a guest is seated until they depart. Your goal is to elevate a simple coffee or meal into a memorable event through expert storytelling, personalized recommendations, and proactive problem-solving.Key Responsibilities<ul><li>Lead the full service cycle for your assigned station, ensuring guests feel prioritized, welcomed, and attended to with a high-touch, &quot;white-glove&quot; approach.</li><li>Use your deep product knowledge to recommend pairings&mdash;such as specific dessert origins or premium coffee blends&mdash;that enhance the guest experience and drive revenue.</li><li>Take complex orders with 100% accuracy, paying meticulous attention to dietary restrictions, allergies, and specific cultural preferences common in the Saudi market.</li><li>Supervise and mentor Assistant Waiters and Food Runners on your station, ensuring they adhere to the brand&rsquo;s high standards and maintain a seamless flow.</li><li>Handle any guest dissatisfaction immediately and diplomatically, &quot;recovering&quot; the service on the spot to ensure the guest leaves with a positive impression.</li><li>Identify and cater to high-profile guests and &quot;regulars,&quot; remembering their names and specific preferences (e.g., a preferred table or specific milk choice) to foster loyalty.</li><li>Conduct a final &quot;visual check&quot; of every plate and beverage before it reaches the guest, ensuring it meets the head chef&rsquo;s exact aesthetic standards.</li></ul>Qualifications &amp; Requirements<ul><li>Must speak English well; knowledge in Arabic is is an advantage but not required.</li><li>At least 3&ndash;5 years of experience in a fast-paced, high-end fine dining or luxury lounge environment, with a proven track record of managing a team.</li><li>Expert-level knowledge of POS systems (like Micros or Revel) and a deep understanding of international culinary trends, specialty coffee and pastry.</li></ul>Job Type: Full-timePay: From ﷼2,500.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>The starting salary for this role is SAR 2,500 with FREE shared room, transportation, and 1 duty meal. Do you accept and would like to proceed?</li><li>How many years of experience do you have as a senior waiter in a fine dining restaurant?</li></ul>Work Location: In person

Captain Waiter (Fine Dining Experienced)

Postion: Restaurant Manager (Fine dining experienced)Salary: SAR 8,000++ OR SAR 10,000 full package / live outLocation: RiyadhPosition Overview: We are seeking an exceptional Restaurant Manager to lead front-of-house operations at our restaurant in Riyadh. This role is central to delivering world-class hospitality experiences that reflect our commitment to excellence and refined service standards.Key Responsibilities:<ul><li>Cultivate an atmosphere of refined hospitality by personally welcoming guests, anticipating their needs, and ensuring every interaction exceeds expectations for luxury service standards.</li><li>Develop and maintain relationships with VIP clientele and regular guests, maintaining detailed preference records to personalize each visit and foster long-term loyalty.</li><li>Handle guest feedback, complaints, and special requests with diplomacy and efficiency, transforming challenges into opportunities to demonstrate exceptional service recovery.</li><li>Oversee all front-of-house operations including dining room service, host stand management, and guest flow to ensure seamless, elegant service during all hours of operation.</li><li>Establish and maintain impeccable service standards through detailed standard operating procedures, ensuring consistency in presentation, timing, and guest interaction protocols.</li><li>Conduct pre-service briefings with the team to review reservations, special occasions, VIP arrivals, and menu highlights while reinforcing service excellence expectations.</li><li>Recruit, train, and mentor front-of-house staff in luxury service techniques, cultural sensitivity, and the art of anticipatory hospitality that defines our brand.</li><li>Create staff schedules that optimize service coverage during peak hours while managing labor costs effectively and ensuring adequate rest periods for team members.</li><li>Foster a positive, professional work environment through clear communication, ongoing coaching, performance evaluations, and recognition of exceptional service delivery.</li><li>Monitor and analyze daily sales, guest counts, and service metrics to identify trends, optimize operations, and implement strategies for revenue growth and operational efficiency.</li></ul>Qualifications<ul><li>Minimum 5 years of management experience in luxury hospitality, fine dining, or high-end caf&eacute; environments, with proven expertise in delivering exceptional guest experiences and leading service teams.</li><li>Fluency in English required; Arabic language skills highly preferred. Additional languages are advantageous given Riyadh's international clientele.</li><li>Bachelor's degree in Hospitality Management, Business Administration, or related field preferred. Professional certifications in hospitality management or service excellence are valued.</li></ul>Job Type: Full-timePay: ﷼8,000.00 - ﷼10,000.00 per monthApplication Question(s):<ul><li>IMPORTANT: A CV with your photo is required when applying for this role. Answers to the below questions are required.</li><li>In which city and country are you currently located?</li><li>From which country are you? (Nationality)</li><li>How old are you? (Age)</li><li>How tall are you? (Height)</li><li>If ever you are hired for this role, after how many days you can join our company?</li><li>How many years of experience do you have in a casual dining / fine dining concept?</li><li>How much is the minimum minimum full package salary (You arrange for your own room and transportation) that you are accepting for this role? </li></ul>Work Location: In person

Restaurant Manager (Fine Dining Experienced)

Securus Insurance Brockers India Pvt.Ltd

A waiter/waitress ensures a high-quality dining experience by greeting guests, taking accurate food/beverage orders, serving orders promptly, and processing payments. They maintain cleanliness, offer menu recommendations, up-sell, and resolve customer issues, requiring excellent communication, multitasking skills, and the ability to stand for long periods. Core Responsibilities<ul><li>Customer Service: Greeting guests warmly, seating them, presenting menus, and making recommendations.</li><li>Order Management: Taking food and beverage orders accurately, including handling special dietary requests or allergies, and entering them into the POS system.</li><li>Service Delivery: Delivering food and beverages from the kitchen/bar to tables efficiently.</li><li>Table Maintenance: Clearing dirty dishes, replenishing drinks, and cleaning tables throughout the shift.</li><li>Payment Handling: Preparing, presenting, and processing bills (cash or credit) accurately.</li><li>Safety &amp; Cleanliness: Adhering to food safety/hygiene standards and maintaining a clean dining area.</li></ul>Job Type: Full-timePay: ﷼1,800.00 - ﷼2,200.00 per monthWork Location: In person

Waiter

WORK LOCATION DOHA, QATARCV to be submitted with the photo attached mandatory.We are looking for an experienced and results-driven Restaurant Manager with a hotelier background and strong skills in sales, business development, and guest relations.Job Title: Restaurant ManagerResponsibilities:1. Operational Management<ul><li>Oversee daily restaurant operations including opening and closing procedures to ensure smooth and efficient service.</li><li>Maintain hygiene, safety, and quality standards as per company and local regulations.</li><li>Coordinate with kitchen and service teams to deliver consistent guest experiences.</li><li>Manage stock levels and supplier coordination to ensure timely availability of food and beverage items while minimizing wastage.</li></ul>2. Sales &amp; Business Development<ul><li>Take full ownership of restaurant sales and revenue growth.</li><li>Identify and secure new business opportunities such as private events, group bookings, and partnerships with hotels, corporate clients, and travel operators.</li><li>Actively network and build relationships to generate repeat and referral business.</li><li>Plan and execute promotions, collaborations, and special events to increase footfall and visibility.</li><li>Monitor sales performance and prepare reports for management review.</li></ul>3. Staff Leadership &amp; Development<ul><li>Recruit, train, and supervise restaurant staff to maintain service excellence.</li><li>Develop duty rosters and manage staffing levels efficiently.</li><li>Conduct regular briefings, training, and evaluations to enhance performance and motivation.</li><li>Build a strong team culture based on accountability, respect, and continuous improvement.</li></ul>4. Customer Experience Management<ul><li>Lead by example in delivering outstanding guest service.</li><li>Handle guest complaints and feedback promptly and professionally.</li><li>Maintain a welcoming and organized dining environment that enhances the overall guest experience.</li></ul>5. Financial &amp; Administrative Oversight<ul><li>Monitor restaurant P&amp;L performance and manage expenses to achieve financial targets.</li><li>Assist in preparing budgets and sales forecasts.</li><li>Implement cost control measures without compromising service quality.</li><li>Ensure accurate cash handling, billing, and recordkeeping.</li></ul>6. Collaboration &amp; Reporting<ul><li>Coordinate closely with the kitchen, accounts, and HR teams to align operational and business goals.</li><li>Communicate updates, feedback, and improvement plans regularly to management.</li><li>Represent the restaurant in meetings and external engagements when required.</li></ul>Preferred Skills &amp; Experience:<ul><li>Minimum 10 plus years of experience in restaurant or hotel operations, with at least 2 years in a managerial position.</li><li>Proven record in sales and business generation within the hospitality sector.</li><li>Strong understanding of guest service standards and fine dining operations.</li><li>Knowledge of HACCP or FAS food safety standards.</li><li>Excellent communication, leadership, and interpersonal skills.</li><li>Proficiency in POS systems and MS Office (Excel, Word, Outlook).</li><li>Analytical mindset with strong problem-solving and decision-making abilities.</li></ul>Job Types: Full-time, PermanentPay: Up to ﷼5,000.00 per monthWork Location: In person

Restaurant Manager

CALO

<div><h4 class="jobSectionHeader">About Calo</h4>
Launched in Bahrain in November of 2019, Calo is on a mission to make healthy easy. We&rsquo;re a team of dedicated people driving this mission by providing better, faster, and cheaper ways to access food through technology.<h4 class="jobSectionHeader">
Role overview</h4>
We are looking for a Commis 1, 2 &amp; 3 Chef to join our Calo Now project. Support the kitchen team by executing daily preparation tasks to meet Calo&rsquo;s nutritional standards. The successful candidate will bring consistency, attention to detail make and strong sense of hygiene in order to play a critical role in maintaining and enhancing our customers&rsquo; satisfaction through efficiency and strong adherence to safety protocols. For this role, we are seeking candidates with a strong &agrave; la carte background.<h4 class="jobSectionHeader">
Relationships &amp; Working Expectations</h4><ul><li>
Works under the guidance of senior chefs and CDPs in the Section</li><li>
Works closely with the Kitchen Management, Production Leads to support workflow efficiency and production consistency</li><li>
Shift based work, based in temperature controlled environments with mandatory personal protective equipment during all production operation times</li></ul><h4 class="jobSectionHeader">
Main Responsibilities</h4><ul><li>
Assist with preparation of components as per standardized recipes</li><li>
Execute all preparation with consistency and efficiency contributing to an organized productive work environment</li><li>
Must have experience within the hospitality and in a dine-in, &agrave; la carte, fine dining, or casual dining restaurant.</li><li>
Ensure precise portioning to align with Calo&rsquo;s calories and macronutrient guidelines</li><li>
Minimize waste through effective practice of storage, labeling and rotation of ingredients along with smart cutting , trimming utilization &amp; yield optimization</li><li>
Follow daily production plans and ensure timely delivery of prepped components to dispatch teams</li><li>
Maintain routine due diligence checks adhering to HACCAP standards along with sanitation and safety protocols</li></ul><h4 class="jobSectionHeader">
Ideal Candidate</h4><h5 class="jobSectionHeader">
Qualifications</h5><ul><li>
Proven experience in high-volume, hotels or central kitchens ( 3 - 4 years minimum)</li><li>
Proficient with basic health and safety ,HACCAP standards (certification preferred)</li><li>
Currently based in Saudi</li></ul><h5 class="jobSectionHeader">
Knowledge &amp; Competency</h5><ul><li>
Understanding of basic preparations and cooking techniques</li><li>
Ability to work in a fast paced, high volume production environment</li><li>
Proficient with communication in English and working in a team</li></ul><h5 class="jobSectionHeader">
Personality</h5><ul><li>
Passion for quality and continuous improvements</li><li>
Able to be a team player for your peers and be the best version of yourself</li><li>
Obsession with delivering a high level of customer satisfaction</li></ul></div>

Commis Chef

Qiddiya Investment Company

<div>The Sous Chef is responsible for the daily culinary operations of a specific section or outlet within Qiddiya Golf (e.g., All-Day Dining, Branded Restaurant or on-course outlets). Acting as the &quot;Shift Leader,&quot; the incumbent works on the line alongside the team, ensuring that food quality, temperature, and presentation are consistent with 5-star luxury standards. The Sous Chef plays a vital role in training junior staff (Chef de Parties and Commis) and maintaining strict hygiene protocols, ensuring the kitchen operates safely and efficiently during high-pressure service periods.
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to execute the menu to perfection. The scope involves the direct supervision of food production, from mise-en-place preparation to the final plating at the pass. The Sous Chef is the primary quality controller during their shift, authorised to reject any dish that does not meet the specification. They are also responsible for minimising food waste and ensuring that the kitchen infrastructure is treated with respect.
RESPONSIBILITIES AND DUTIES
Culinary Execution &amp; Quality Control
<ul><li>Supervise the daily preparation of ingredients (mise-en-place), ensuring freshness, correct yield, and adherence to standard recipes.</li><li>
Run the &quot;Hot Line&quot; or &quot;Pass&quot; during service, calling checks, coordinating timing between stations, and inspecting every plate before it is served.</li><li>
Personally cook and prepare complex dishes or sauces that require a higher level of technical skill, setting the example for the junior team.</li><li>
Manage the &quot;tasting process,&quot; ensuring all soups, sauces, and purees are tasted and seasoned correctly before service begins.</li></ul>
Team Leadership &amp; Training
<ul><li>onboard and train new Commis Chefs and Demi Chefs, teaching them the &quot;Qiddiya Way&quot; of chopping, cooking, and plating.</li><li>
Monitor staff performance during the shift, correcting bad habits (e.g., wastage, messy workstations) immediately and constructively.</li><li>
Ensure the kitchen team is briefed on dietary requirements (Allergens) for every booking, supervising the preparation of special meals to prevent cross-contamination.</li></ul>
Inventory &amp; Cost Management
<ul><li>Conduct daily inventory checks of high-cost items (Meat, Fish, Dairy) at the end of the shift, reporting consumption to the Senior Sous Chef.</li><li>
Prepare the daily market list/requisition orders for their section, ensuring par levels are maintained without over-ordering.</li><li>
Enforce &quot;Waste Management&quot; protocols, ensuring trimmings are utilised for stocks or staff meals rather than being thrown away.</li></ul>
Hygiene &amp; Safety
<ul><li>Enforce strict HACCP compliance, ensuring that &quot;Time and Temperature&quot; logs are filled out accurately for all blast chilling and hot holding.</li><li>
Supervise the breakdown and cleaning of the kitchen at the end of the shift, ensuring the facility is left immaculate for the morning team.</li><li>
Ensure all food in walk-ins is labelled, dated, and rotated (FIFO) to prevent spoilage.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Senior Sous Chef / Executive Sous Chef.</li><li>
Supervises: Chef de Parties (CDP), Demi-Chefs de Parties, Commis Chefs.</li><li>
Key Liaisons: Restaurant Supervisors, Stewarding Supervisor.</li></ul> 
 
 
Requirements 
<ul><li>
Culinary Diploma or Certificate in Professional Cookery.</li><li>
Minimum of 6&ndash;8 years of kitchen experience.</li><li>
At least 2 years of experience in a Junior Sous Chef or strong Chef de Partie role within a 5-star hotel or fine dining restaurant.</li><li>
Sound knowledge of international cuisines (Arabic, European, Asian) is preferred, given the diverse guest profile.</li></ul>
Technical Skills
<ul><li>Advanced knife skills and cooking techniques (Sous-vide, Braising, Emulsions).</li><li>
Proficiency in kitchen management systems (e.g., reading digital recipes, printing labels).</li><li>
Ability to run a specific section (e.g., Sauce, Grill, or Larder) independently.</li><li>
Understanding of Halal food preparation standards.</li></ul>
COMPETENCIES
<ul><li>Consistency: The ability to replicate a dish perfectly 50 times in a row.</li><li>
Speed and Accuracy: Working fast without sacrificing quality or safety.</li><li>
Communication: Giving clear, loud, and concise instructions during a busy service (e.g., &quot;Ordering 2 Beef, 1 Salmon, 3 minutes away&quot;).</li><li>
Mentorship: A patience for teaching; realising that the Commis Chef is the future of the brigade.</li><li>
Calmness: Keeping a cool head when the printer is spitting out orders faster than they can be cooked.</li></ul></div>

Golf- Sous Chef

Yousef Al-Rajhi Group

Job Title: Operations Manager – Food &amp; BeverageLocation: Riyadh, Saudi Arabia Employment Type: Full-Time About the RoleWe are seeking an experienced and highly driven Operations Manager to oversee multi-outlet operations within a fast-growing Food &amp; Beverage (F&amp;B) casual dining and quick service restaurant (QSR) environment. The role will be responsible for ensuring operational excellence, driving sales performance, maintaining brand standards, and delivering exceptional customer experiences across all outlets.The ideal candidate will have strong experience in managing burger, pizza, or multi-brand restaurant operations within a high-volume F&amp;B setup. Key Responsibilities<ul><li>Oversee daily operations of multiple restaurant outlets, ensuring smooth execution of all operational activities. </li><li>Drive sales growth, profitability, and operational efficiency across all branches. </li><li>Ensure consistent implementation of brand standards, service quality, and food safety regulations. </li><li>Lead, mentor, and develop Store Managers and outlet teams to achieve performance targets. </li><li>Monitor KPIs including sales, labor cost, food cost, waste control, and customer satisfaction. </li><li>Conduct regular site visits and audits to ensure compliance and operational excellence. </li><li>Collaborate with supply chain, marketing, and HR teams for smooth operations and workforce planning. </li><li>Manage new outlet openings, including setup, staffing, and launch execution. </li><li>Handle customer escalations and ensure timely resolution of operational issues. </li><li>Identify opportunities for process improvement and operational efficiency. </li><li>Prepare and present regular performance reports to senior management. </li></ul> Qualifications &amp; Experience<ul><li>Bachelor’s degree in Business Administration, Hospitality Management, or related field. </li><li>6–10 years of experience in F&amp;B operations management, preferably in QSR or casual dining brands (burgers, pizzas, fast food chains, multi-unit restaurants). </li><li>Proven experience managing multiple outlets simultaneously. </li><li>Strong knowledge of restaurant operations, KPIs, cost control, and P&amp;L management. </li><li>Excellent leadership, communication, and team management skills. </li><li>Ability to work in a fast-paced, high-pressure environment. </li><li>Strong problem-solving and decision-making abilities. </li><li>Fluency in English (Arabic is an advantage). </li><li>Must be currently based in Saudi Arabia or have relevant GCC experience. </li></ul> What We Offer<ul><li>Competitive salary package. </li><li>Performance-based incentives. </li><li>Opportunity to work with a fast-growing and dynamic F&amp;B group. </li><li>Career growth into senior leadership roles.</li></ul>

Operations Manager - Food & Beverage

Explore 229+ Captain waiter fine dining experienced in Riyadh this April. Find roles across top companies and apply now to boost your career.