marketing manager

construction manager

restaurant manager

area manager

commercial manager

catering manager

Hyatt

<div><div>Summary<div>
To assist the Director of Sales in the implementation of all Policies &amp; Procedures specific to Catering Sales and Convention Service.</div></div><div>
Qualifications<div>
Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 2 years work experience as Catering Manager or Convention Services Manager. Good operational, administrative and interpersonal skills are a must.</div></div></div>

CATERING MANAGER

Independent Food Company

Position Summary The Catering Operations Manager oversees the daily operations of catering services, ensuring exceptional service delivery, operational efficiency, and customer satisfaction. This role requires a balance of leadership, planning, and hands-on management to execute events seamlessly and maintain the company's high standards. Key Responsibilities 1. Operations Management<ul><li>Oversee all catering operations, from planning to execution, ensuring smooth and efficient workflows.</li><li>Manage catering logistics, including menu development, equipment, and staffing requirements.</li><li>Ensure compliance with health and safety regulations, food hygiene standards, and company policies.</li></ul>2. Team Leadership<ul><li>Supervise and manage the catering team, including chefs, servers, and support staff.</li><li>Recruit, train, and develop team members to deliver high-quality service.</li><li>Schedule and assign tasks to ensure adequate staffing for all events.</li></ul>3. Client Relationship Management<ul><li>Serve as the primary point of contact for clients during the planning and execution phases.</li><li>Collaborate with clients to understand their needs, customize menus, and provide tailored solutions.</li><li>Address and resolve client concerns promptly to ensure satisfaction.</li></ul>4. Financial Oversight<ul><li>Develop and manage catering budgets, ensuring profitability for each event.</li><li>Track expenses, negotiate vendor contracts, and optimize cost efficiencies.</li><li>Prepare reports on financial performance, event feedback, and operational metrics.</li></ul>5. Event Coordination<ul><li>Work closely with the sales and event planning teams to align catering services with client expectations.</li><li>Ensure timely delivery and setup of catering services, including food, beverages, and equipment.</li><li>Handle unexpected challenges during events, ensuring minimal disruption to service.</li></ul>6. Continuous Improvement<ul><li>Evaluate operations to identify areas for improvement in efficiency and quality.</li><li>Stay updated on industry trends and incorporate best practices into operations.</li><li>Innovate menus and service offerings to meet evolving client needs.</li></ul> Key Qualifications Education:<ul><li>Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).</li></ul>Experience:<ul><li>5+ years of experience in catering, hospitality, or food service operations, with at least 2 years in a managerial role.</li></ul>Skills:<ul><li>Strong leadership and team management abilities.</li><li>Excellent organizational and multitasking skills.</li><li>Exceptional communication and customer service skills.</li><li>Financial acumen with experience in budgeting and cost management.</li><li>Knowledge of food safety regulations and catering logistics.</li></ul>Personal Attributes:<ul><li>Attention to detail and commitment to quality.</li><li>Problem-solving mindset with the ability to work under pressure.</li><li>Passion for delivering exceptional guest experiences.</li></ul>

Catering Operations Manager

Leylaty Group

<div>
 
 Job Summary
 
 
 
 Catering Supervisor is responsible for overseeing the setup, service, and breakdown of banquets and caterings. Main on-site point of contact for the client or event host to address questions and confirm arrangements during events. Leads and manages event staff, coordinate with various departments ensuring every detail aligns with the guest's vision and service standards. Enhances the guest experience, nurtures a professional and motivated team environment.
 
 
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Review BEOs (Banquet Event Orders) to understand and verify all requirements for the event, including timeline, setup, and service details.
 </li>
 <li>
 Supervise staff in the proper setup of banquets and caterings including buffets, dining tables, reception furniture, audiovisual equipment, decorations and other amenities. Manage the efficient and organized breakdown of the space after the events.
 </li>
 <li>
 Coordinate with the culinary team, bar and supportive departments to manage service, ensure timely delivery of equipment, food and beverage on site, handle any last-minute requests.
 </li>
 <li>
 Conduct staff briefings with the team to communicate event particulars, review service standards, and motivate staff.
 </li>
 <li>
 Anticipate guests' needs, promptly address and resolve any issues or complaints, and ensure a positive and unforgettable guest experience.
 </li>
 <li>
 Complete all necessary event paperwork, such as site visit notes, equipment lists, uniform collection lists, casual staff requests, event reports and other checklists.
 </li>
 <li>
 Enforce strict adherence to health, safety, and sanitation regulations and company policies.
 </li>
 <li>
 Inspect all catering equipment and facilities and submit maintenance requests for any repairs.
 </li>
 <li>
 Assist Banquet Managers with inventory and ordering of banquet supplies, such as linens, chinaware, silverware, and other equipment.
 
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 High school diploma.
 </li>
 <li>
 Degree or diploma in hospitality or a related field is preferrable.
 </li>
 <li>
 Proficiency with standard office software (Microsoft Office Suite, Adobe Reader X, etc.), previous experience with PMSs (Property Management Systems) is required.
 </li>
 <li>
 English fluency required, Arabic or other language is an advantage.
 </li>
 <li>
 Driving license.
 
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Between 2 to 4 years of experience in a restaurant or hotel environments, event organization is required. Previous experience as a banquet or catering supervisory role would be a significant bonus.
 </li>
 <li>
 Management job experience in customer services, guests relationship can be beneficial.
 
 
 
 </li>
 </ul>
 
 Preferred Skills
 
 
 
 Of course! Here's your text presented in bullet points, exactly as requested:
 
 
 <ul>
 <li>
 Supervisory and leadership skills
 </li>
 <li>
 Communication and interpersonal abilities
 </li>
 <li>
 Organizational skills
 </li>
 <li>
 Attention to detail
 </li>
 <li>
 Problem-solving orientation
 </li>
 <li>
 Multitasking capabilities
 </li>
 <li>
 Ability to work efficiently under pressure
 </li>
 <li>
 Availability to perform at odd hours
 </li>
 <li>
 Ability to cope with the physical demands of the job, including but not limited to:
 </li>
 <ul>
 <li>
 Standing
 </li>
 <li>
 Walking
 </li>
 <li>
 Driving around a region
 </li>
 <li>
 Manually being involved in operations
 
 
 </li>
 </ul>
 </ul>
</div>

Catering Supervisor

<div>
 
 Job Description:
 
 
 Logistics Operations Manager
 
 
 
 
 Position Overview
 
 
 
 
 The Operations Manager
 
 is responsible for leading and coordinating all operational functions of the catering business, ensuring seamless execution of logistics, warehousing, and event support. This role manages drivers, logistics crews, laundry services, housekeeping staff, and event stewarding teams, while overseeing shift patterns, rosters, and schedules. The Operations Manager works closely with Sales, Culinary, and the Assistant Director of Catering Operations to ensure all catering events are delivered efficiently, safely, and to the highest standard.
 
 
 
 Key Responsibilities
 
 
 
 
 Warehousing &amp; Equipment Management
 
 
 
 <ul>
 <li>
 Oversee the storage and warehousing of all catering equipment.
 </li>
 <li>
 Ensure all equipment is counted, packed, wrapped, and dispatched correctly for events.
 </li>
 <li>
 Maintain accurate inventory records, ensuring all items are logged in and out of the warehouse.
 </li>
 <li>
 Record and report damaged or missing items; prepare monthly loss and damage reports.
 </li>
 <li>
 Implement systems and SOPs to reduce loss, improve accountability, and extend the lifespan of equipment.
 
 
 
 </li>
 </ul>
 
 Logistics &amp; Transport
 
 
 
 <ul>
 <li>
 Manage drivers and logistics crews responsible for picking, packing, loading, and unloading catering trucks.
 </li>
 <li>
 Ensure accurate and safe dispatch and return of catering equipment and supplies for events.
 </li>
 <li>
 Oversee transport planning, route scheduling, and ensure drivers are compliance with driving regulations.
 </li>
 <li>
 Supervise on-site logistics during catering events, including setup and breakdown of equipment.
 
 
 
 </li>
 </ul>
 
 Operational Leadership
 
 
 
 <ul>
 <li>
 Lead laundry operations to ensure uniforms, linens, and materials are tracked, processed, and available for staff.
 </li>
 <li>
 Supervise housekeeping staff to maintain a clean, safe, and organized workplace and central production unit (CPU).
 </li>
 <li>
 Manage event stewarding teams handling the cleaning, packing, drying, and storage of catering equipment.
 </li>
 <li>
 Monitor and optimize shift schedules and rosters to meet event demands.
 
 
 
 </li>
 </ul>
 
 Collaboration &amp; Coordination
 
 
 
 <ul>
 <li>
 Work closely with Sales and Culinary teams to align logistics, staffing, and equipment with client and menu requirements.
 </li>
 <li>
 Support the Assistant Director of Catering Operations in operational planning, cost control, and process improvements.
 </li>
 <li>
 Provide operational insight during event planning meetings and ensure readiness of teams and resources.
 
 
 
 </li>
 </ul>
 
 Compliance &amp; Standards
 
 
 
 <ul>
 <li>
 Maintain accurate operational records including staff hours, equipment usage, and warehouse inventory.
 </li>
 <li>
 Enforce standard operating procedures (SOPs) across warehousing, logistics, transport, laundry, housekeeping, and stewarding.
 
 
 
 </li>
 </ul>
 
 Physical &amp; Environmental Requirements
 
 
 
 <ul>
 <li>
 Ability to spend long periods on their feet during events and operational duties.
 </li>
 <li>
 Capable of lifting, carrying, pushing, and moving catering equipment and supplies.
 </li>
 <li>
 Willingness to work in outdoor environments and adapt to varying weather conditions.
 </li>
 <li>
 Flexible schedule including evenings, weekends, and holidays depending on event requirements.
 
 
 
 </li>
 </ul>
 
 Qualifications &amp; Experience
 
 
 
 <ul>
 <li>
 Proven experience in operations or warehouse management within catering, hospitality, or events.
 </li>
 <li>
 Strong leadership and people management skills across multi-disciplinary teams.
 </li>
 <li>
 Excellent organizational and problem-solving abilities.
 </li>
 <li>
 Knowledge of warehousing systems, inventory control, transport planning, and event operations.
 </li>
 <li>
 Familiarity with health and safety and food hygiene requirements.
 </li>
 <li>
 Proficiency in MS Office and scheduling/warehouse management software (catering/event systems desirable).
 
 
 
 </li>
 </ul>
 
 Key Competencies
 
 
 
 <ul>
 <li>
 Leadership &amp; team motivation
 </li>
 <li>
 Strong communication &amp; coordination skills
 </li>
 <li>
 Attention to detail &amp; accountability
 </li>
 <li>
 Hands-on, practical approach
 </li>
 <li>
 Time management &amp; planning skills
 </li>
 <li>
 Adaptability and resilience
 
 
 
 </li>
 </ul>
 
 Reporting Line
 
 
 
 The Operations Manager reports directly to the Assistant Director of Catering Operations and works in close collaboration with the Sales and Culinary teams
</div>

Logistics Operations Manager

CATRION

<div>
 
 
 Job Summary
 
 
 
 Plans, organizes, directs, and controls the CPU Production activities and staff within the area of responsibilities in order to achieve the company&rsquo;s set goals and objectives.
 
 
 
 
 
 
 Job Description
 
 
 <ul>
 <li>
 Achieves agreed objectives of the section through optimum use of manpower, facilities, equipment, and other resources.
 </li>
 <li>
 Supervises and prepares food products in accordance with customer demand for food presentations, suggestions, and developments.
 </li>
 <li>
 Maintains the highest professional food quality and sanitation standards.
 </li>
 <li>
 Records and verifies catering product specifications related to all food presentations.
 </li>
 <li>
 Plans, organizes, forecasts, establishes, and executes schedules, programs, and procedures to meet customer and in-house demands at all times with respect to quality, recipes, equipment, safety, and on-time performance.
 </li>
 <li>
 Establishes and maintains information and communication systems to ensure all information, changes, revised procedures, and regulations are transmitted to all concerned personnel and implemented without delay.
 </li>
 <li>
 Prepares and submits reports as per established schedules and procedures and constantly reports progress of the assigned sections.
 </li>
 <li>
 Assists in planning and handling of peak operations, namely Ramadan, Pre and Post-Hajj, and Umrah.
 </li>
 <li>
 Ensures CPU production of meals in conformity with airline customer specifications.
 </li>
 <li>
 Establishes and maintains a yield and recipe book in own section to standardize high quality of all products.
 </li>
 <li>
 Initiates development and upgrading of CPU Production procedures in own section.
 </li>
 <li>
 Attends daily and monthly CPU Production meetings and maintains open lines of communication with management.
 </li>
 <li>
 Monitors date marking to ensure that no expired products are provisioned for consumption.
 </li>
 <li>
 Prepares the section&rsquo;s yearly activity plan with the assistance of Executive Chefs, Head Chefs, and Sous Chefs.
 </li>
 <li>
 Prepares monthly reports for the activities of assigned areas.
 </li>
 <li>
 Takes alternative actions when raw material shortages occur and informs concerned sections for appropriate action.
 </li>
 <li>
 Investigates any complaints or deviations from standards and deadlines, taking corrective actions as necessary.
 </li>
 <li>
 Develops and enforces contingency plans to meet unforeseen operational demands.
 </li>
 <li>
 Computes manpower requirements based on time studies and workload assessments and monitors departmental productivity through weekly performance systems.
 </li>
 <li>
 Evaluates and reviews the performance of the sections on a monthly and quarterly basis to determine the attainment of targets and objectives.
 </li>
 <li>
 Reviews existing procedures and suggests or develops improvements in work methods and efficiency within the section.
 </li>
 <li>
 Hires, trains, and supervises the work of food and CPU Production staff.
 </li>
 <li>
 Schedules and coordinates the work of chefs, cooks, commis, and other kitchen employees to ensure food preparation is economical and technically correct.
 </li>
 <li>
 Establishes measures to minimize food and supply wastage.
 </li>
 <li>
 Implements training to increase knowledge of safety procedures, sanitation, and accident prevention principles.
 </li>
 <li>
 Conducts food tastings for each meal to ensure consistent high quality.
 </li>
 <li>
 Prepares data for the budget in the area of responsibility and takes corrective actions to ensure financial goals are met.
 </li>
 <li>
 Evaluates food products to ensure quality standards are consistently maintained.
 </li>
 <li>
 Attends relevant trainings, such as cost-saving programs, to enhance operational efficiency.
 </li>
 <li>
 Provides staff discipline and recommendations for good performance.
 </li>
 </ul>
 
 
 
 
 
 Skills
 
 
 <ul>
 <li>
 Advanced knowledge of food production principles and practices.
 </li>
 <li>
 Proficient knowledge of human resources management.
 </li>
 <li>
 Excellent knowledge of BOH systems, ordering, and inventory.
 </li>
 <li>
 Excellent communication skills.
 </li>
 <li>
 Strong ability to meet deadlines.
 </li>
 </ul>
 
 
 
 
 
 Qualifications
 
 
 <ul>
 <li>
 
 Education Certificate:
 
 Bachelor&rsquo;s Degree
 </li>
 <li>
 
 Major:
 
 Food Technology
 </li>
 <li>
 
 General Experience:
 
 Over 10 years
 </li>
 <li>
 
 Specialized Experience:
 
 9&ndash;10 years
 </li>
 </ul>
 
 
</div>

Senior Production Manager

CALO

<div>About Calo (more here)
Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
Launched in Bahrain in 2019, we have since expanded to 7 countries, delivered millions of meals to our customers, and are now expanding our mission of making healthy easy to retail and other verticals.
We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.<h3 class="jobSectionHeader">
Why This Role Matters</h3>
Saudi Arabia is one of our most important markets, operating 2 major MP sites (one in Riyadh and one in Jeddah). This role safeguards the quality and safety of every meal leaving our kitchens. It&rsquo;s not only about compliance, it&rsquo;s about building customer trust, preventing risks, and ensuring Calo is a brand people can depend on every single day.<h3 class="jobSectionHeader">
Role Overview</h3>
We are seeking an experienced Quality Manager who will lead the development, implementation, and maintenance of food safety and quality programs across our Saudi operations. This person will ensure compliance with SFDA and international standards, oversee audits, and embed a culture of continuous improvement and excellence in food safety.
The Quality Manager will be the bridge between operations and leadership, ensuring flawless execution in every process, building systems that scale, and leading a team that protects our promise of healthy, safe, and high-quality food.<h3 class="jobSectionHeader">
What You&rsquo;ll Do</h3>
1. Food Safety &amp; Quality Systems<ul><li>
Develop, implement, and maintain Food Safety &amp; Quality Management Systems (HACCP, GMP, ISO 22000, FSSC, AIBI).</li><li>
Ensure compliance with local &amp; international regulations (SFDA, Codex, GFSI).</li><li>
Manage internal, third-party, and regulatory audits, and oversee CAPAs (Corrective &amp; Preventive Actions).</li></ul>
2. Quality Control &amp; Continuous Improvement<ul><li>
Define and enforce quality control standards for raw materials, in-process, and final products.</li><li>
Oversee product testing (microbiological, sensory, nutritional, packaging integrity).</li><li>
Investigate non-conformances, lead root cause analysis, and implement preventative measures.</li><li>
Leverage data, customer feedback, and QC metrics to drive process improvements.</li></ul>
3. Team Leadership &amp; Training<ul><li>
Lead and develop a local quality team across multiple MPs.</li><li>
Build a culture of accountability and food safety excellence.</li><li>
Train cross-functional teams (kitchen, warehouse, logistics) on hygiene and quality practices.</li></ul>
4. Supplier &amp; Vendor Management<ul><li>
Audit and approve suppliers to ensure safe, compliant, and reliable inputs.</li><li>
Work with supply chain team to maintain secure ingredients supply with full compliance and traceability and generate a monthly supplier evaluation report.</li><li>
Conduct risk assessments for ingredients, packaging, and third-party providers.</li></ul>
5. Reporting &amp; Documentation<ul><li>
Maintain accurate records of all QC checks, audits, and compliance reports.</li><li>
Drive and track the key quality KPIs (customer complaints, recalls, NCs, consistency &hellip; etc).</li><li>
Report performance metrics to leadership with actionable recommendations.</li></ul><h3 class="jobSectionHeader">
What We&rsquo;re Looking For</h3><ul><li>
Bachelor&rsquo;s degree in Food Science, Microbiology, Chemistry, Food Technology, or related.</li><li>
8+ years of progressive quality &amp; food safety experience in catering, dynamic kitchen operations or hand crafted food manufacturing.</li><li>
3-4+ years in a leadership/managerial role with experience to manage teams remotely.</li><li>
Strong knowledge of HACCP, GMP, SFDA regulations, ISO/FSSC, AIBI and BRCGS standards.</li><li>
Hands-on experience in kitchens, catering, or large-scale food production.</li><li>
Lean Six Sigma or other continuous improvement exposure is a plus.</li><li>
Additional certifications (Lead auditing, LSSGB, BRCGS) highly preferred.</li></ul>
Who You Are<ul><li>
Data-driven, detail-oriented, and highly organized.</li><li>
A confident leader who motivates and empowers teams.</li><li>
Strong communicator, able to simplify technical concepts for all levels.</li><li>
Skilled in problem-solving and root cause analysis.</li><li>
Calm under pressure with a strong sense of integrity and commitment to food safety.</li><li>
Thrives in fast-paced, high-growth environments.</li></ul><h3 class="jobSectionHeader">
The Hiring Journey</h3><ul><li>
Screening meeting with our TA team (30 mins)</li><li>
Technical interview with the hiring manager (60-90 mins)</li><li>
Culture-fit interview (30-45 mins)</li><li>
Kitchen Visit</li><li>
Offer stage</li></ul><h3 class="jobSectionHeader">
Ready to Join?</h3>
If this role excites you, and you see yourself matching at least 85% of the criteria above, what are you waiting for? Yalla, let&rsquo;s gooo!
flr8zISaik</div>

Quality Manager (KSA)

Calo Inc.

<div>
 
 About Calo (more Here)
 
 
 
 Calo is an app providing personalized meal plans for busy people through nutritional algorithms, built with love by chefs, nutritionists, and software engineers.
 
 
 Launched in Bahrain in 2019, we have since expanded to 7 countries, delivered millions of meals to our customers, and are now expanding our mission of making healthy easy to retail and other verticals.
 
 
 We're on a noble mission to make healthy easy. We think this is one of the most important problems to tackle in our world today. We have global ambitions - no small thinking here.
 
 
 Why This Role Matters
 
 
 Saudi Arabia is one of our most important markets, operating 2 major MP sites (one in Riyadh and one in Jeddah). This role safeguards the quality and safety of every meal leaving our kitchens. It&rsquo;s not only about compliance, it&rsquo;s about building customer trust, preventing risks, and ensuring Calo is a brand people can depend on every single day.
 
 
 Role Overview
 
 
 We are seeking an experienced Quality Manager who will lead the development, implementation, and maintenance of food safety and quality programs across our Saudi operations. This person will ensure compliance with SFDA and international standards, oversee audits, and embed a culture of continuous improvement and excellence in food safety.
 
 
 The Quality Manager will be the bridge between operations and leadership, ensuring flawless execution in every process, building systems that scale, and leading a team that protects our promise of healthy, safe, and high-quality food.
 
 
 What You&rsquo;ll Do
 
 
 <ul>
 <li>
 Food Safety &amp; Quality Systems
 </li>
 <li>
 Develop, implement, and maintain Food Safety &amp; Quality Management Systems (HACCP, GMP, ISO 22000, FSSC, AIBI)
 </li>
 <li>
 Ensure compliance with local &amp; international regulations (SFDA, Codex, GFSI)
 </li>
 <li>
 Manage internal, third-party, and regulatory audits, and oversee CAPAs (Corrective &amp; Preventive Actions)
 </li>
 <li>
 Quality Control &amp; Continuous Improvement
 </li>
 <li>
 Define and enforce quality control standards for raw materials, in-process, and final products
 </li>
 <li>
 Oversee product testing (microbiological, sensory, nutritional, packaging integrity)
 </li>
 <li>
 Investigate non-conformances, lead root cause analysis, and implement preventative measures
 </li>
 <li>
 Leverage data, customer feedback, and QC metrics to drive process improvements
 </li>
 <li>
 Team Leadership &amp; Training
 </li>
 <li>
 Lead and develop a local quality team across multiple MPs
 </li>
 <li>
 Build a culture of accountability and food safety excellence
 </li>
 <li>
 Train cross-functional teams (kitchen, warehouse, logistics) on hygiene and quality practices
 </li>
 <li>
 Supplier &amp; Vendor Management
 </li>
 <li>
 Audit and approve suppliers to ensure safe, compliant, and reliable inputs
 </li>
 <li>
 Work with supply chain team to maintain secure ingredients supply with full compliance and traceability and generate a monthly supplier evaluation report
 </li>
 <li>
 Conduct risk assessments for ingredients, packaging, and third-party providers
 </li>
 <li>
 Reporting &amp; Documentation
 </li>
 <li>
 Maintain accurate records of all QC checks, audits, and compliance reports
 </li>
 <li>
 Drive and track the key quality KPIs (customer complaints, recalls, NCs, consistency &hellip; etc)
 </li>
 <li>
 Report performance metrics to leadership with actionable recommendations
 
 
 </li>
 </ul>
 What We&rsquo;re Looking For
 
 
 <ul>
 <li>
 Bachelor&rsquo;s degree in Food Science, Microbiology, Chemistry, Food Technology, or related
 </li>
 <li>
 8+ years of progressive quality &amp; food safety experience in catering, dynamic kitchen operations or hand crafted food manufacturing
 </li>
 <li>
 3-4+ years in a leadership/managerial role with experience to manage teams remotely
 </li>
 <li>
 Strong knowledge of HACCP, GMP, SFDA regulations, ISO/FSSC, AIBI and BRCGS standards
 </li>
 <li>
 Hands-on experience in kitchens, catering, or large-scale food production
 </li>
 <li>
 Lean Six Sigma or other continuous improvement exposure is a plus
 </li>
 <li>
 Additional certifications (Lead auditing, LSSGB, BRCGS) highly preferred
 
 
 </li>
 </ul>
 Who You Are
 
 
 <ul>
 <li>
 Data-driven, detail-oriented, and highly organized
 </li>
 <li>
 A confident leader who motivates and empowers teams
 </li>
 <li>
 Strong communicator, able to simplify technical concepts for all levels
 </li>
 <li>
 Skilled in problem-solving and root cause analysis
 </li>
 <li>
 Calm under pressure with a strong sense of integrity and commitment to food safety
 </li>
 <li>
 Thrives in fast-paced, high-growth environments
 
 
 </li>
 </ul>
 The Hiring Journey
 
 
 <ul>
 <li>
 Screening meeting with our TA team (30 mins)
 </li>
 <li>
 Technical interview with the hiring manager (60-90 mins)
 </li>
 <li>
 Culture-fit interview (30-45 mins)
 </li>
 <li>
 Kitchen Visit
 </li>
 <li>
 Offer stage
 
 
 </li>
 </ul>
 Ready to Join?
 
 
 If this role excites you, and you see yourself matching at least 85% of the criteria above, what are you waiting for? Yalla, let&rsquo;s gooo!
 
 
 Powered by JazzHR
 
 
 flr8zISaik
</div>

Explore 1046+ Catering manager in Riyadh this November. Find roles across top companies and apply now to boost your career.

1046 catering manager jobs IN Riyadh

CATERING MANAGER

Catering Operations Manager

Catering Supervisor

Logistics Operations Manager

Senior Production Manager

Quality Manager (KSA)

Quality Manager (KSA)