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golf- receiver / storekeeper

golf food beverage administrator

Qiddiya Investment Company

<div>GENERAL SUMMARY:
The Food &amp; Beverage Administrator provides critical administrative and logistical support to the F&amp;B Department. Operating in the background of a 5-star luxury environment, this role ensures the seamless flow of information between the kitchen, the service floor, and the corporate office. The incumbent is responsible for managing the department&rsquo;s paperwork, coordinating menu production, handling reservations correspondence, and ensuring that all regulatory and financial documents are processed accurately and on time. 
JOB OVERVIEW &ndash; PURPOSE AND SCOPE
The purpose of this position is to liberate operational managers from administrative burdens, allowing them to focus on guest service and staff leadership. The scope covers the entire F&amp;B division, including the Main Restaurant, Halfway House, and Events/Catering. The Administrator acts as the &quot;Central Intelligence&quot; hub, ensuring that Banquet Event Orders (BEOs) are distributed, staff rosters are compliant with labour laws, and Point of Sale (POS) systems reflect current menu pricing and availability.
RESPONSIBILITIES AND DUTIES
Operational Administration &amp; Communication<ul><li>
Distribute the Weekly Events Forecast and Banquet Event Orders (BEOs) to all relevant departments (Kitchen, Stewarding, Service) to ensure everyone is prepared for upcoming functions.</li><li>
Take accurate minutes during the weekly F&amp;B Operations Meeting and distribute the &quot;Action Log&quot; to Department Heads, tracking follow-up on outstanding tasks.</li><li>
Manage the F&amp;B inbox, responding to general inquiries, supplier meeting requests, and internal booking queries in a professional and timely manner.</li><li>
Maintain the filing system (digital and physical) for all health and safety records, temperature logs, and supplier contracts.</li></ul>
Menu Engineering &amp; Marketing Support<ul><li>
Assist in the design and formatting of daily menus, wine lists, and buffet labels, ensuring they are free of spelling errors and align with Qiddiya&rsquo;s brand guidelines.</li><li>
Coordinate with the Marketing team to print special event collateral (e.g., Valentine's Day menus, Tournament flyers) and ensure they are displayed in high-traffic areas.</li><li>
Update digital menu boards and QR code links immediately upon menu changes or stockouts.</li></ul>
Financial &amp; HR Support<ul><li>
Collate daily staff attendance records and timesheets, cross-checking them against the roster before submission to HR/Payroll to ensure accurate salary processing.</li><li>
Assist the Cost Controller by organising delivery notes and invoices, ensuring they are signed by the appropriate Head of Department before processing.</li><li>
Manage the petty cash float for the department and handle office supply procurement for the F&amp;B office.</li><li>
Assist in the configuration of the POS system (Lightspeed, Micros/Simphony), adding new buttons, updating prices, and scheduling automatic happy hour discounts as directed by the Manager.</li></ul>
Reservation &amp; Guest Database Management<ul><li>
Monitor the backend of the reservation system (e.g., SevenRooms/OpenTable), merging duplicate guest profiles and tagging VIPs with specific preferences (e.g., &quot;Allergies,&quot; &quot;Prefer Window Table&quot;).</li><li>
Assist with the organisation of large group bookings during peak seasons (Ramadan/Eid), ensuring deposits are collected, and terms and conditions are signed.</li></ul> 
 
 
Requirements 
ROLE QUALIFICATIONS
Education &amp; Experience<ul><li>
High School Diploma required; Certification in Business Administration or Hospitality Management preferred.</li><li>
Minimum of 2&ndash;3 years of administrative experience, preferably within a hotel, restaurant group, or event management company.</li><li>
Operational F&amp;B experience (e.g., former Hostess or Waiter) is highly advantageous as it provides context to the administrative tasks.</li></ul>
Technical Skills<ul><li>
Advanced proficiency in Microsoft Office (Word, Excel, PowerPoint).</li><li>
Basic graphic design skills (Canva, InDesign, or Publisher) for menu creation are a distinct advantage.</li><li>
Proficiency in Restaurant POS systems and Reservation software.</li><li>
Excellent typing speed and accuracy.</li></ul></div>

Golf - Food & Beverage Administrator

Qiddiya | القدية

<div>
 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 "Cost of Goods Sold" (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 "luxury" does not become an excuse for operational inefficiency or unchecked shrinkage.
 
 
 
 Job Overview - 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 "Theoretical vs. Actual" 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 "spot checks" on high-value items (e.g., premium steaks, vintage wines, luxury watches, fertilisers) to verify perpetual inventory accuracy
 </li>
 <li>
 Analyse "Slow Moving" and "Dead Stock" reports, advising the General Manager and Department Heads on clearance strategies to free up working capital
 </li>
 <li>
 Monitor the "Receiving Bay" 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 "Spoilage and Waste" logs to ensure that discarded items are recorded correctly and do not simply vanish
 </li>
 <li>
 Verify the cost of "Officer Checks" (Staff Meals) and "Entertainment" 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 "Landing Cost" (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 "Par Levels" 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 "Cost Controller's Report," 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's degree in Accounting, Finance, or Hospitality Management
 </li>
 <li>
 Minimum of 4-6 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 "why" when the numbers don't add up (e.g., "Why did we use 50kg of tenderloin but only sell 30 portions?")
 </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

<div>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>

Holiday Inn

<div>Role Purpose<div>
As Executive Chef, you&rsquo;ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You&rsquo;ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
</div><div></div>Key Accountabilities<ul><li>People</li><li>Direct kitchen activities and ensure proper staffing.</li><li>Develop team performance through coaching and setting goals.</li><li>Initiate HR actions when needed.</li><li>Foster a collaborative working environment across departments.</li><li>Communicate regularly with department heads for kitchen needs.</li><li>Train colleagues to meet compliance and quality standards.</li></ul><div>
Guest Experience</div><ul><li>Encourage and utilize guest feedback for satisfaction improvements.</li><li>Respond to guest inquiries about dishes and services.</li><li>Assist in event planning with the Food and Beverage Director.</li><li>Ensure equipment is operational and facilities are clean and stocked.</li><li>Set and achieve quality and guest satisfaction goals.</li><li>Analyze guest insights to enhance loyalty.</li><li>Maintain regular communication with guests to meet expectations.</li></ul>
Responsible Business<ul><li><div>
Responsible Business</div></li><li><ul><li>Ensure dish quality and maintain a memorable guest experience.</li></ul></li><li><ul><li>Monitor competitors and industry trends for innovative ideas.</li></ul></li><li><ul><li>Ensure safe storage of food and drinks; minimize waste.</li></ul></li><li><ul><li>Maintain hygiene and functionality in the kitchen.</li></ul></li><li><ul><li>Follow regulations and company policies.</li></ul></li><li><ul><li>Manage food and beverage marketing and promotions.</li></ul></li><li><ul><li>Mange Banquet and catering Business achievement .</li></ul></li><li><ul><li>Handle inventory effectively and prepare for ad-hoc duties.</li></ul></li><li><ul><li>May serve as the manager on duty.</li></ul></li><li><div>
Financial</div></li><li><ul><li>Complete forecasts and departmental reports.</li></ul></li><li><ul><li>Assist in preparing the annual budget and departmental goals.</li></ul></li><li><ul><li>Maintain cost documentation for kitchen items.</li></ul></li><li><ul><li>Monitor budgets, focusing on food, beverage, and labor costs.</li></ul></li><li><ul><li>Identify additional sales opportunities with catering.</li></ul></li><li><ul><li>Promote dining experiences that offer good value.</li></ul></li><li><ul><li>Ensure secure handling of credit and financial transactions.</li></ul></li></ul>
Accountabilities
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.
Key Skills &amp; Experiences<ul><li>
Degree or certificate in culinary arts</li><li>
5 years&rsquo; experience as a chef
</li><li>Must speak local language(s)
</li><li>At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
</li></ul>Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef Executive (191831)

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

<div>Qiddiya Investment Company (QIC) is developing one of the region&rsquo;s most diverse destination portfolios, spanning residential communities, hospitality, retail, entertainment, sports, education, healthcare, and staff accommodation. Within this ecosystem, the Staff Accommodation portfolio supports a large, multi‑national workforce and includes associated retail, leisure, entertainment, and food &amp; beverage amenities.
The Food &amp; Beverage Sr. Manager &ndash; Staff Accommodation is the senior operational leader accountable for the end‑to‑end catering and dining ecosystem across the staff accommodation portfolio. The role is responsible for delivering a high‑quality, inclusive, culturally adaptive dining program that meets the needs of residents from 50+ nationalities, ensuring variety, nutritional balance, and consistently high service standards across all daily meal services. Catering is delivered through a cook‑at‑site and serve model, leveraging fully equipped kitchens, dining halls, and caf&eacute; infrastructure.
This position leads the selection, mobilisation, and governance of the catering service provider(s) and ensures delivery excellence across food production, service, hygiene, cleaning, and resident engagement, operating to the highest standards of safety, hospitality, and compliance. The role also drives digital enablement, efficiency, sustainability, and commercial opportunities to monetize the catering platform beyond staff accommodation residents, where appropriate and approved.
Responsibilities
1) Strategy, Operating Model &amp; Service Design<ul><li><ul><li>
Define and own the F&amp;B strategy for Staff Accommodation aligned to resident expectations, and portfolio growth.</li><li>
Design and implement the cook‑at‑site and serve operating model, including kitchen workflows, production schedules, service formats, and peak‑time planning.</li><li>
Establish a portfolio-wide F&amp;B governance framework: service standards, SOPs, QA/QC, and escalation pathways.</li><li>
Develop the dining experience blueprint across dining halls, caf&eacute;s, beverage services, and resident engagement programs.</li></ul></li></ul>
2) Operator Procurement, Mobilization &amp; Contract Governance<ul><li><ul><li>
Lead (with Procurement/Legal) the selection and appointment of catering service provider(s), ensuring capability to serve 50+ nationalities with consistent quality at scale.</li><li>
Define the commercial and operational structure: scope, pricing model, staffing commitments, performance KPIs/SLAs, penalties/credits, reporting requirements.</li><li>
Oversee mobilization plans: site readiness, equipment commissioning, staffing ramp-up, supply chain setup, trial runs, and go‑live stabilization.</li><li>
Govern contract compliance including variations, claims, performance remedies, and continuous improvement commitments.</li></ul></li></ul>
3) Menu Governance, Cultural Inclusion &amp; Nutrition<ul><li><ul><li>
Ensure diverse, culturally representative menus reflecting major resident demographics, culinary traditions, and dietary needs.</li><li>
Establish rules for menu rotation, variety targets, and event-based programming (festivals, cultural days, wellness themes).</li><li>
Ensure nutritional transparency (calorie/allergen information where applicable), special diets, and balanced meal planning.</li><li>
Implement resident feedback loops to adjust menus without compromising standards, cost discipline, or operational feasibility.</li></ul></li></ul>
4) Food Production, Service Delivery &amp; Hospitality Standards<ul><li><ul><li>
Maintain consistently high-quality food prepared on site with strong controls on taste, temperature, freshness, and presentation.</li><li>
Ensure dining services are welcoming, efficient, and aligned with hospitality standards (service etiquette, queue management, cleanliness).</li><li>
Ensure caf&eacute;s and beverage services complement daily needs (availability, product mix, pricing where applicable, service hours).</li><li>
Establish service coverage standards across breakfast/lunch/dinner, late-night/shift requirements where relevant.</li></ul></li></ul>
5) Food Safety, Hygiene, Cleaning &amp; Regulatory Compliance<ul><li><ul><li>
Implement and enforce HACCP-based food safety management and hygiene systems, including training, audits, and incident response.</li><li>
Ensure full compliance with applicable local regulations and QIC governance requirements:
</li><li><ul><li>Food handling and storage controls</li><li>
Pest control</li><li>
Cleaning and sanitation programs</li><li>
Traceability and supplier assurance</li><li>
Non‑conformance management and corrective actions</li></ul></li><li>
Lead regular internal audits and support external inspections; ensure readiness, documentation integrity, and corrective closure.</li></ul></li></ul>
6) Digital Enablement &amp; Resident Experience<ul><li><ul><li>
Drive implementation of digital tools that enhance transparency, convenience, and engagement, such as:
</li><li><ul><li>Digital menus with allergens/nutrition information</li><li>
Meal feedback and satisfaction surveys</li><li>
QR-based service logging and issue reporting</li><li>
Demand forecasting / waste tracking</li><li>
Queue monitoring / service timing dashboards</li></ul></li><li>
Use data to drive improvements in quality, satisfaction, throughput, and cost-to-serve.</li></ul></li></ul>
7) Operational Efficiency, Cost Control &amp; Sustainability<ul><li><ul><li>
Own and optimize the F&amp;B cost structure: staffing productivity, procurement strategies, portion controls, and waste reduction.</li><li>
Implement sustainability initiatives: responsible sourcing, packaging reduction, water/energy efficiency, food waste minimization, recycling systems.</li><li>
Monitor consumption patterns and demand planning to improve production accuracy and reduce overproduction.</li></ul></li></ul>
8) Resident Wellbeing, Engagement &amp; Community Activation<ul><li><ul><li>
Position dining as a well-being lever&mdash;supporting morale, productivity, and a sense of community.</li><li>
Deliver resident engagement initiatives through food (theme nights, cultural celebrations, wellness menus, cooking demos, feedback forums).</li><li>
Manage complaint resolution and service recovery standards to protect trust and resident satisfaction.</li></ul></li></ul>
9) Monetization Beyond Residents (Commercial Growth)<ul><li><ul><li>
Develop and execute approved monetization strategies that leverage kitchens/caf&eacute;s beyond staff accommodation residents, without impacting core services, for example:
</li><li><ul><li>Catering for Qiddiya events and internal functions</li><li>
Corporate catering to nearby assets/entities</li><li>
Retail caf&eacute; concepts accessible to adjacent worker populations (where permitted)</li><li>
Packaged meal programs / grab-and-go offerings</li></ul></li><li>
Create commercial guardrails: pricing, capacity thresholds, service-level protection, margin targets, compliance requirements, and reporting.</li><li>
Partner with Finance/AM/PM to structure business cases and ensure profitability and governance.</li></ul></li></ul>
10) People Leadership &amp; Capability Building<ul><li><ul><li>
Lead a high-performing F&amp;B oversight team and set clear performance expectations for operator teams.</li><li>
Ensure training and competence standards (food safety, service quality, cultural sensitivity).</li><li>
Build succession and capability pipelines to support scaling to 2030.</li></ul></li></ul>
11) Performance Reporting &amp; Governance Cadence<ul><li><ul><li>
Establish a structured performance rhythm with weekly/monthly reporting across quality, safety, resident satisfaction, cost performance, waste, compliance, and operator KPIs.</li><li>
Provide executive updates to QIC leadership and ensure decision-grade reporting, risk/issues logs, and corrective action tracking.</li></ul></li></ul> 

Requirements 
<ul><li>
Bachelor&rsquo;s degree in hospitality management, Industrial catering, Culinary Arts, Food Service Management, Business Administration, or a related field.
</li><li>Ability to operate effectively in a fast-paced, dynamic work environment with evolving priorities and cross-functional demands.</li><li>
HACCP Certification (required/strongly preferred) and demonstrable implementation experience. Any recognized hospitality leadership accreditation (advantage).</li><li>
Food safety certifications such as ServSafe (Manager) or equivalent recognized food safety credential.
</li><li>ISO 22000 / Food Safety Management Systems exposure/certification (advantage).
</li><li>10+ years of progressive experience and leadership in delivering high-volume, multi-site, multi-shift catering operations (preferably for residential communities, workforce accommodation, hospitals, cruise liners, campuses, or large hotels).
</li><li>5+ years in a senior leadership capacity (Executive Chef/ Head of F&amp;B)</li><li>
Demonstrated experience in mobilization / pre-opening / transitions, including operator appointment and go-live readiness.</li>
GCC/KSA experience preferred 
<li>
</li></ul> 
 
Benefits 
Join Qiddiya's team and enjoy a dynamic work environment that offers growth opportunities, a collaborative culture, and the chance to make a significant impact as our future Playmaker !</div>

Food & Beverage Senior Manager- Property Management Staff Accommodation-003-CDU3

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 100+ Golf food beverage administrator in Riyadh this April. Find roles across top companies and apply now to boost your career.

100 golf food beverage administrator jobs In Riyadh

Golf - Food & Beverage Administrator

Golf - Cost Controller

Golf - Cost Controller

Chef Executive (191831)

Waiter

Food & Beverage Senior Manager- Property Management Staff Accommodation-003-CDU3

Operations Manager - Food & Beverage