sales manager

commercial manager

operations manager

finance manager

hygiene manager

food and beverage manager

TGP International

<div>POSITION OVERVIEW: 
The Venue Manager is responsible for overseeing the daily operations of the dining hall, ensuring efficient
coordination across operational teams and maintaining high standards of service, cleanliness, safety, and guest
satisfaction.
The role supervises Assistant Managers and Floor Supervisors, ensuring that operational procedures, service
standards, and operational targets are consistently achieved. The Venue Manager works closely with
the Reception Manager, supporting coordination between both floor operations and reception activities.
In the absence of the Operations Manager, the Venue Manager assumes responsibility for overseeing the
venue and ensuring that all operational standards and procedures are maintained. 
 
CORE RESPONSIBILITIES
1. Venue Operations Management<ul><li>Oversee the daily operations of the dining hall, ensuring smooth service and efficient coordination</li></ul>
between teams and floors.<ul><li>Ensure operational standards, procedures, and service guidelines are consistently implemented across</li></ul>
the venue.<ul><li>Monitor operational performance to ensure efficient service delivery and high guest satisfaction.</li><li>Coordinate with Assistant Managers and Supervisors to ensure operational readiness throughout</li></ul>
service periods.<ul><li>Ensure the venue maintains high standards of cleanliness, safety, and organization.</li></ul>
2. Team Leadership &amp; Supervision<ul><li>Supervise and support Assistant Managers and operational Supervisors.</li><li>Provide leadership and guidance to ensure teams operate effectively and meet service standards.</li><li>Support recruitment, onboarding, and training of operational staff when required.</li><li>Monitor staff performance and provide feedback to Assistant Managers and Supervisors.</li><li>Conduct regular operational meetings to ensure alignment across teams.</li></ul>
3. Operational Coordination<ul><li>Work closely with the Reception Manager to ensure smooth coordination between reception and floor</li></ul>
operations.<ul><li>Support reception operations when required to maintain guest service continuity.</li><li>Coordinate operational activities across departments to maintain efficient service flow.</li><li>Address operational challenges and implement solutions to ensure smooth daily operations.</li></ul>
4. Guest Experience &amp; Service Quality<ul><li>Monitor guest experience across the venue and ensure service standards are consistently maintained.</li><li>Support operational teams in resolving guest concerns or service issues professionally.</li><li>Identify opportunities to improve operational efficiency and guest satisfaction.</li><li>Ensure teams maintain a professional and service-oriented approach.</li></ul>
5. Operational Performance &amp; Cost Awareness<ul><li>Support the Operations Manager in monitoring operational efficiency and cost control.</li><li>Ensure staffing levels and operational resources are utilized effectively.</li><li>Assist in maintaining operational performance in line with business targets.</li></ul>
6. Health, Safety &amp; Compliance<ul><li>Ensure compliance with health, safety, hygiene, and operational regulations across the venue.</li><li>Support the implementation of safety policies and ensure operational teams follow safety procedures.</li><li>Monitor the venue environment to ensure a safe and well-maintained facility for guests and</li></ul>
employees.
7. Acting Operations Manager (When required)<ul><li>Assume responsibility for venue operations in the absence of the Operations Manager.</li><li>Ensure all operational procedures, service standards, and company policies are followed.</li><li>Provide leadership and direction to Assistant Managers and Supervisors during operational shifts.</li><li>Report operational updates and issues to senior management when required.</li></ul> 
Requirements 
Experience &amp; Education
&ndash; Minimum 6&ndash;8 years of experience in hospitality or food and beverage operations
&ndash; At least 3 years of experience in a supervisory or managerial role
&ndash; Experience in high-volume restaurants, hospitality venues, or food halls is preferred
Market &amp; Industry Knowledge
&ndash; Good understanding of staffing, operational efficiency, and service delivery
Technical &amp; Professional Skills
&ndash; Excellent communication and interpersonal skills
&ndash; Strong organizational and operational coordination skills
&ndash; Ability to manage multiple operational priorities in a fast-paced hospitality environment
&ndash; Fluent communication in English is required
&ndash; Knowledge of Arabic is considered an advantage
Leadership &amp; Personal Attributes
&ndash; Strong leadership and team management abilities
&ndash; Professional and confident leadership presence
&ndash; Strong problem-solving and decision-making skills
&ndash; Ability to motivate teams and maintain high service standards
&ndash; Strong attention to detail and commitment to operational excellence
&ndash; Ability to remain effective under pressure in busy service environments
Note: This job description reflects key duties and responsibilities of the position and is not to be
interpreted as exhaustive.</div>

Venue Manager

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

Marriott International

<div>Additional Information 
Job Number26040667 
Job CategoryFood and Beverage &amp; Culinary 
LocationW Riyadh - KAFD, Area 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
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. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>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.</li></ul> 
CORE WORK ACTIVITIES 
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.</li></ul>
<ul><li>Supervises restaurant kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Plans and manages food quantities and plating requirements for the restaurant.</li></ul>
<ul><li>Communications production needs to key personnel.</li></ul>
<ul><li>Assists in developing daily and seasonal menu items for the restaurant.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations regulations.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Estimates daily restaurant production needs.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented and creates decorative food displays.</li></ul> 
Leading Kitchen Team
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Leads shift teams while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensuring and maintaining the productivity level of employees.</li></ul>
<ul><li>Ensures employees are cross-trained to support successful daily operations.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul> 
Establishing and Maintaining Restaurant Kitchen Goals
<ul><li>Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.</li></ul>
<ul><li>Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Effectively investigates, reports and follows-up on employee accidents.</li></ul>
<ul><li>Knows and implements company safety standards.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Handles guest problems and complaints.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Manages employee progressive discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul></div><div> 
</div>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.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Chef de Cuisine

Yousef Al-Rajhi Group

<h2>Quality Assurance Manager – Coffee / Specialty Coffee</h2>📍 Location: Riyadh, Saudi Arabia  We are seeking a highly experienced Quality Assurance Manager to oversee and maintain the highest standards of product quality, food safety, and operational compliance across a leading specialty coffee retail operation.The ideal candidate will have a strong background in quality assurance within the coffee, food &amp; beverage, or specialty coffee industry, ensuring consistent product quality, compliance with food safety regulations, and adherence to brand standards across multiple locations.  <h3>Key Responsibilities</h3>Develop, implement, and maintain quality assurance policies, procedures, and standards across all café locations.Ensure consistent coffee quality, beverage preparation standards, and product presentation in line with specialty coffee best practices.Conduct regular quality audits and inspections across outlets to ensure compliance with operational and food safety standards.Monitor adherence to health, hygiene, and food safety regulations in all locations.Identify quality issues and implement corrective and preventive actions to maintain high standards.Work closely with operations teams to ensure consistent product quality and customer experience.Provide training and guidance to store teams on quality standards, beverage preparation, and hygiene protocols.Collaborate with procurement and supply chain teams to ensure quality of raw materials and ingredients.Prepare quality reports and present performance insights and improvement plans to senior management.  <h3>Requirements</h3>Bachelor’s degree in Food Science, Quality Management, Hospitality, or a related field.5+ years of experience in Quality Assurance within coffee, specialty coffee, café chains, or the F&amp;B industry.Strong knowledge of food safety standards, quality control procedures, and regulatory compliance.Experience conducting quality audits across multiple outlets.Excellent analytical, problem-solving, and attention-to-detail skills.Strong communication and training abilities to support operational teams.  <h3>Key Skills</h3>Quality Assurance &amp; Quality ControlFood Safety &amp; Hygiene ComplianceCoffee &amp; Beverage Quality StandardsAudit &amp; Compliance ManagementProcess Improvement &amp; Training

Quality Assurance Manager - Coffee / Specialty Coffee

مجموعة نوافذ الحضارة

Key Responsibilities<ul><li>Operational Excellence: Oversee front-of-house (FOH) and back-of-house (BOH) activities to ensure seamless service.</li><li>Financial Management: Manage P&amp;L, control labor costs, and monitor Food Cost % to maximize GOP (Gross Operating Profit).</li><li>Quality Control: Ensure strict compliance with health, safety, and hygiene regulations (HACCP).</li><li>Team Leadership: Recruit, train, and mentor staff; create efficient work schedules (Rotas).</li><li>Customer Experience: Handle guest feedback and ensure a high level of customer retention and satisfaction.</li><li>Supply Chain: Coordinate with vendors and manage inventory to minimize wastage.</li></ul>Requirements &amp; Skills<ul><li>Experience: 5+ years in the F&amp;B industry, with at least 2 years in a senior management role.</li><li>Education: Bachelor&rsquo;s degree in Business Administration, Hospitality, or a related field.</li><li>Analytical Skills: Strong ability to interpret financial reports and sales data.</li><li>Leadership: Proven track record of managing diverse teams under high-pressure environments.</li><li>Communication: Excellent verbal and written communication skills (English is essential).</li></ul>Job Type: Full-timePay: From ﷼4,000.00 per monthWork Location: In person

Restaurant Operations Manager مدير تشغيل مطاعم

MATEEN

<div>
 
 
 Position Title:
 
 Restaurant Manager
 
 
 
 Location:
 
 Riyadh
 
 
 
 Employment Type:
 
 Full-Time
 
 
 
 Job Summary:
 
 
 
 
 We are looking for a professional, results-driven, and experienced Restaurant Manager
 
 to lead daily restaurant operations in
 
 Riyadh
 
 . The ideal candidate should have strong leadership skills, solid operational knowledge, and the ability to ensure excellent service standards, team performance, and smooth day-to-day execution.
 
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Oversee daily restaurant operations and ensure smooth service flow.
 </li>
 <li>
 Lead, supervise, and motivate the restaurant team to achieve high performance standards.
 </li>
 <li>
 Ensure excellent guest experience and handle customer concerns professionally.
 </li>
 <li>
 Monitor cleanliness, hygiene, presentation, and service quality at all times.
 </li>
 <li>
 Manage staff scheduling, attendance, and operational coverage.
 </li>
 <li>
 Control operational costs and improve efficiency.
 </li>
 <li>
 Support revenue growth by maintaining strong service and operational standards.
 </li>
 <li>
 Ensure compliance with company policies, health regulations, and safety standards.
 </li>
 <li>
 Coordinate closely with kitchen and front-of-house teams.
 </li>
 <li>
 Train and develop team members to strengthen performance and consistency.
 </li>
 </ul>
 
 
 Requirements:
 
 
 <ul>
 <li>
 Previous experience in the same field.
 </li>
 <li>
 
 Minimum 5 years of experience
 
 in restaurant management or a similar role.
 </li>
 <li>
 Strong leadership and communication skills.
 </li>
 <li>
 Good understanding of restaurant operations and customer service standards.
 </li>
 <li>
 Ability to work under pressure in a fast-paced environment.
 </li>
 <li>
 Strong problem-solving and team management skills.
 </li>
 <li>
 Professional appearance and positive attitude.
 </li>
 </ul>
 
 
 Preferred Candidate:
 
 
 <ul>
 <li>
 Based in Riyadh or willing to relocate.
 </li>
 <li>
 Experience in organized restaurant operations is preferred.
 </li>
 </ul>
 
 Kindly send your CV to below email or WhatsApp:
 
 
 info@mateen-sa.com
 
 
 0508184002
 
</div>

Qiddiya Investment Company

<div>GENERAL SUMMARY:
The Cost Controller is responsible for safeguarding the profitability of Qiddiya Golf by rigorously monitoring the flow of goods and materials throughout the facility. This role focuses on minimizing waste, ensuring inventory accuracy, and verifying that the &quot;Cost of Goods Sold&quot; (COGS) remains within budgeted percentages across Food &amp; Beverage, Retail, and Agronomy. In a 5-star luxury environment, the Cost Controller must balance strict financial discipline with the need for premium quality, ensuring that &quot;luxury&quot; does not become an excuse for operational inefficiency or unchecked shrinkage. 
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to manage the facility's inventory integrity and pricing strategy validation. The scope extends to every department that holds stock: the kitchens and bars (F&amp;B), the Pro Shop (Retail), and the Greenkeeping compound (Agronomy/Maintenance). The Cost Controller audits the purchasing process, receiving procedures, and storage protocols. They are the primary analyst for &quot;Theoretical vs. Actual&quot; usage, identifying exactly where variance occurs&mdash;whether through theft, wastage, or recipe non-compliance.
RESPONSIBILITIES AND DUTIES
Inventory Management &amp; Stock Control
<ul><li>Orchestrate and oversee the month-end physical stocktakes for all departments, ensuring independent verification of counts.</li><li>
Conduct random &quot;spot checks&quot; on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy.</li><li>
Analyse &quot;Slow Moving&quot; and &quot;Dead Stock&quot; reports, advising the General Manager and Department Heads on clearance strategies to free up working capital.</li><li>
Monitor the &quot;Receiving Bay&quot; operations to ensure that goods entering the property match the quality, quantity, and price specified on the Purchase Orders.</li></ul> 
Food &amp; Beverage Cost Control
<ul><li>Work with the Executive Chef to calculate accurate recipe costing cards for every menu item, ensuring the sales price achieves the target margin.</li><li>
Produce the Daily/Weekly Food &amp; Beverage Cost Report, highlighting any spikes in consumption that do not correlate with sales revenue.</li><li>
Audit the &quot;Spoilage and Waste&quot; logs to ensure that discarded items are recorded correctly and do not simply vanish.</li><li>
Verify the cost of &quot;Officer Checks&quot; (Staff Meals) and &quot;Entertainment&quot; checks to ensure internal consumption is allocated to the correct expense codes.</li></ul> 
Retail &amp; Operational Analysis
<ul><li>Verify the margins on new retail collections before they hit the floor, ensuring the &quot;Landing Cost&quot; (shipping + duties) is factored into the final retail price.</li><li>
Audit the consumption of fuel and chemicals in the Agronomy department against the maintenance schedule.</li><li>
Review the &quot;Par Levels&quot; established for all operational supplies, adjusting them seasonally to prevent over-ordering.</li></ul> 
Reporting &amp; Systems
<ul><li>Maintain the Materials Control (MC) or Inventory Management System, ensuring all item masters and vendor price lists are up to date.</li><li>
Produce the monthly &quot;Cost Controller&rsquo;s Report,&quot; detailing variances, potential savings, and procurement trends.</li></ul> 
REPORTING
<ul><li>Reports Direct to: Financial Controller / Director of Finance.</li><li>
Supervises: Receiving Clerk, Storeman.</li><li>
Key Liaisons: Executive Chef, F&amp;B Manager, Retail Manager, Golf Course Superintendent.</li></ul> 
 
 
Requirements 
ROLE QUALIFICATIONS
Education &amp; Experience
<ul><li>Bachelor&rsquo;s degree in Accounting, Finance, or Hospitality Management.</li><li>
Minimum of 4&ndash;6 years of experience in Cost Control, specifically within a 5-star hotel, resort, or large-scale catering operation.</li><li>
Strong background in Food &amp; Beverage operations is essential, as this is the highest risk area for variance.</li><li>
Experience in the Middle East is preferred (familiarity with local suppliers and import logistics).</li></ul> 
Technical Skills
<ul><li>Advanced proficiency in Inventory Management Systems (e.g., Lightspeed, Moreau MC, Adaco, Check SCM).</li><li>
Expert-level Microsoft Excel skills (complex formulas for recipe modelling).</li><li>
Strong understanding of POS systems (Lightspeed, Micros/Simphony, etc) and how they link to inventory deduction.</li></ul>
COMPETENCIES
Core Competencies
<ul><li>Inquisitiveness: A natural sceptic; the instinct to ask &quot;why&quot; when the numbers don't add up (e.g., &quot;Why did we use 50kg of tenderloin but only sell 30 portions?&quot;).</li><li>
Assertiveness: The confidence to challenge senior operational figures (like an Executive Chef or Head Pro) regarding waste or portion control without being aggressive.</li><li>
Accuracy: An obsession with precision; understanding that a small error in a recipe card can cost thousands over a year.</li><li>
Integrity: Incorruptible ethics when dealing with suppliers and receiving goods.</li><li>
Operational Knowledge: Understanding how a kitchen or golf shop works (e.g., knowing that meat shrinks when cooked or that demo clubs depreciate) to make realistic assessments.</li></ul></div>

Golf - Cost Controller

Explore 1594+ Food and beverage manager in Riyadh this April. Find roles across top companies and apply now to boost your career.

1594 food and beverage manager jobs In Riyadh

Venue Manager

Restaurant Manager

Chef de Cuisine

Quality Assurance Manager - Coffee / Specialty Coffee

Restaurant Operations Manager مدير تشغيل مطاعم

Restaurant Manager

Golf - Cost Controller