commercial manager

senior operations manager

supervisor-banquet operations Jobs in Riyadh

supervisor-banquet operations

area manager

area manager, fc operations Jobs in Riyadh

area manager, fc operations

restaurant operations manager

Coco Riki

<div><div><div><div>Job Vacancy: Assistant Operations Manager &ndash; F&amp;B
 Location: KSA-Riyadh
 Employment Type: Full-time
 
We are looking for a dynamic and experienced Assistant Operations Manager to join our team in the Food &amp; Beverage sector. The ideal candidate will support the Operations Manager in ensuring smooth daily operations, maintaining high service standards, and driving overall business performance.
 
Key Responsibilities:
 
<ul><li>Supervise daily restaurant and outlet operations to ensure quality and efficiency.
</li><li>Monitor staff performance and provide coaching and training when needed.
</li><li>Maintain excellent customer service and handle customer feedback professionally.
</li><li>Ensure compliance with health, safety, and hygiene regulations.
</li><li>Assist in inventory management, cost control, and ordering.
</li><li>Support in planning and executing operational strategies to meet business goals.
</li><li>Prepare daily/weekly reports and support the Operations Manager in decision-making.
</li></ul>Qualifications &amp; Skills:
 
<ul><li>Minimum 2&ndash;3 years of experience in a managerial role in F&amp;B.
</li><li>Strong leadership, communication, and organizational skills.
</li><li>Ability to work under pressure and solve problems quickly.
</li><li>Knowledge of F&amp;B operations, health, and safety standards.
</li><li>Fluency in English and Arabic; French is a plus.
</li></ul>Why Join Us:
 
<ul><li>Competitive salary and benefits.
</li><li>Opportunities for growth and career development.
</li><li>Dynamic and supportive work environment.
</li></ul> To apply, send your CV to: recruitment@coco-riki.com
 For more information: 81-817785
</div></div></div><div></div><div><div><h4 class="jobSectionHeader">Company Profile</h4></div></div></div><div></div>

Assistant Operations Manager F&B

Americana Restaurants

The Area Coach is responsible for leading and managing multiple restaurants within the assigned territory to deliver operational excellence, financial results, and outstanding customer experience. This role ensures compliance with company standards, drives people development, and executes business initiatives aligned with organizational goals. Key Responsibilities: Operations Excellence <ul> <li>Ensure all restaurants consistently deliver high quality food, service, and cleanliness in line with brand standards.</li> <li>Monitor compliance with operational procedures, health & safety, and food safety regulations.</li> <li>Conduct regular store visits to review performance, identify opportunities, and support Restaurant General Managers (RGMs).</li> <li>Lead, coach, and develop Restaurant General Managers and their teams to achieve business objectives.</li> <li>Build a strong talent pipeline by identifying high potential employees and supporting succession planning.</li> <li>Promote a positive culture of teamwork, recognition, and accountability.</li> </ul> Financial & Business Performance <ul> <li>Achieve sales, profit, and cost targets across all restaurants in the assigned area.</li> <li>Monitor and control key performance metrics such as labor cost, food cost, and productivity.</li> <li>Support new store openings and ensure smooth execution of business initiatives.</li> </ul> Customer Experience <ul> <li>Actively monitor guest feedback and implement action plans to improve customer satisfaction scores.</li> </ul> Brand & Compliance <ul> <li>Ensure brand standards are consistently implemented and maintained.</li> <li>Uphold company policies, procedures, and operational frameworks.</li> <li>Represent the brand and company values in all interactions with internal and external stakeholders.</li> </ul> Experience, Qualifications, Skills: <ul> <li>Bachelor's degree in business administration, Hospitality Management, or related field (preferred).</li> <li>Minimum 5-10 years of experience in restaurant operations, with at least 3-5 years in a multi unit management role in the QSR industry.</li> <li>Strong leadership, people management, and coaching skills.</li> <li>Proven track record of achieving financial and operational targets.</li> <li>Excellent communication, problem solving, and decision making abilities.</li> <li>High level of business acumen with strong analytical skills.</li> <li>Ability to work under pressure and manage multiple priorities.</li> <li>Proficiency in MS Office (Excel, Word, PowerPoint).</li> <li>Fluency in English (Arabic is an advantage).</li> </ul> Other Requirements: Flexible to work on weekends, evenings, and holidays as required by business needs.<img src="https://www.jobg8.com/Tracking.aspx?Yme9LuXTT4vcZhccFVOgJfrodjB6vQmYo" width="0" height="0" />

Area Coach - Krispy Kreme

qlub

Job Title Head of PerformanceRole Overview As the Head of Performance, you will be responsible for driving the adoption and sustained growth of Qlub solutions across partnered restaurants. This role requires a strategic thinker with strong operational execution skills to ensure adoption, retention, and GMV targets are achieved. You will serve as the bridge between Qlub’s product, restaurant management, and frontline staff—ensuring seamless implementation, continuous engagement, and performance optimization.&nbsp;Key ResponsibilitiesAdoption &amp; Growth Management<ul><li>Own and drive restaurant adoption KPIs, ensuring steady GMV growth across the portfolio.</li><li>Implement adoption strategies such as staff training, incentive programs, and customer engagement initiatives.</li><li>Identify underperforming restaurants and execute recovery plans to reactivate them quickly.</li><li>Monitor daily, weekly, and monthly adoption reports; analyze trends and take proactive action.</li></ul>Restaurant &amp; Waiter Engagement<ul><li>Build strong relationships with restaurant managers and staff to position Qlub as a value-added solution.</li><li>Organize on-site visits and regular check-ins to strengthen partnerships.</li><li>Lead waiter engagement programs (competitions, reward schemes, motivational sessions) to boost usage.</li><li>Act as a trusted advisor to restaurant teams, highlighting the benefits of cashback, discounts, and digital adoption.</li></ul>Performance Monitoring &amp; Reporting<ul><li>Develop and maintain dashboards and performance reports (e.g., Power BI) to track adoption, retention, and GMV.</li><li>Provide weekly/monthly performance updates to management with clear insights and recommended actions.</li><li>Ensure data-driven decision-making by analyzing adoption trends, identifying bottlenecks, and proposing solutions.</li></ul>Cross-Functional Collaboration<ul><li>Work closely with Tech Ops &amp; SRE to resolve system issues impacting adoption.</li><li>Partner with Sales &amp; Onboarding teams to ensure smooth restaurant activation.</li><li>Collaborate with Marketing to drive targeted campaigns for cashback, discounts, and gift cards.</li></ul>Strategic Initiatives<ul><li>Design and execute adoption growth strategies aligned with company goals.</li><li>Develop standard operating procedures (SOPs) for restaurant performance management.</li><li>Benchmark adoption and GMV performance against competitors and market trends.</li><li>Drive initiatives to enhance customer experience and restaurant satisfaction with Qlub.</li></ul>&nbsp;Key Performance Indicators (KPIs)<ul><li>Adoption Rate (%) – Actual vs. Target.</li><li>Retention Rate (%) – Restaurants consistently using Qlub.</li><li>GMV Growth – Total sales processed via Qlub solutions.</li><li>Waiter Engagement Score – Participation and performance improvement.</li><li>Restaurant Satisfaction &amp; Feedback – Measured through surveys and visits.</li></ul>&nbsp;Qualifications &amp; Skills<ul><li>Bachelor’s degree in Business, Management, Engineering, or related field (MBA is a plus).</li><li>7+ years in performance management, restaurant operations, or SaaS adoption roles.</li><li>Strong data analysis and reporting skills (Power BI/Tableau and Excel).</li><li>Proven ability to motivate and engage frontline staff.</li><li>Excellent communication, relationship-building, and negotiation skills.</li><li>Strategic mindset with strong operational execution ability.</li><li>Fluency in English and Arabic.</li></ul>&nbsp;Why This Role is CriticalThis position plays a central role in Qlub’s success, ensuring that restaurants not only adopt but also continue to grow with Qlub. By empowering restaurant managers, engaging waiters, and leveraging data-driven strategies, you will directly impact revenue, customer satisfaction, and long-term retention.&nbsp;Freelancers &amp; Hiring<ul><li>Coordinate and manage freelancers to support restaurant visits and adoption activities.</li><li>Oversee hiring processes for freelance waiters/field staff to ensure strong execution of adoption strategies.</li><li>Ensure freelancers are trained, motivated, and aligned with Qlub’s goals.</li></ul>&nbsp;

Head of Performance

MUMBAI ROZGAAR

Job Purpose:To oversee and ensure smooth daily operations of the company&rsquo;s caf&eacute;s, maintaining high service quality and operational efficiency, while also managing and developing both physical and digital sites to enhance brand presence and customer experience.Key Responsibilities:1. Caf&eacute; Operations Management:* Supervise daily operations across all caf&eacute; branches to ensure consistent quality and service standards.* Monitor staff performance, schedules, and customer satisfaction levels.* Manage inventory, procurement, and cost control to ensure smooth supply flow.* Oversee training and onboarding of caf&eacute; staff to maintain operational excellence.* Prepare and present operational and performance reports (sales, costs, customer feedback).* Ensure compliance with hygiene, health, and safety standards across all outlets.2. Site Development (Physical &amp; Digital):* Coordinate the setup and development of new caf&eacute; locations &mdash; from site selection to opening.* Collaborate with contractors, suppliers, and designers to ensure quality execution.*Manage and maintain the company&rsquo;s website (once created) and digital platforms to ensure accuracy and appeal.* Work with web developers or marketing teams to enhance user experience and online visibility.* Ensure all caf&eacute; locations are properly represented on digital platforms (Google Maps, delivery apps, etc.).* Analyze data and customer behavior from digital channels to support business growth and improvement.3. Strategic &amp; Developmental Tasks:<ul><li>Identify operational challenges and propose innovative solutions.</li></ul><ul><li>Develop strategies to improve efficiency, sales, and customer experience.</li></ul><ul><li>Coordinate with senior management to implement business development and expansion plans.</li></ul><ul><li>Research market trends and recommend adjustments to align with the brand&rsquo;s vision.</li></ul>Required Skills &amp; Competencies:<ul><li>Strong operational management skills in the F&amp;B or hospitality sector.</li></ul><ul><li>Knowledge of website management, development processes, and digital tools.</li></ul><ul><li>Excellent leadership and team management abilities.</li></ul><ul><li>Strong analytical and decision-making skills.</li></ul><ul><li>Ability to multitask and work under pressure.</li></ul><ul><li>Strong communication and coordination skills.</li></ul>Qualifications:* Degree in Business Administration, Hospitality Management, Marketing, or a related field.<ul><li>Minimum 3 years of experience in caf&eacute; or restaurant operations and/or business development.</li></ul><ul><li>Experience in managing digital platforms and basic understanding of web development tools.</li></ul><ul><li>Familiarity with POS systems and inventory management software.</li></ul>Job Type: Full-timePay: &#65020;1.00 per month

Cafe operations/ Supervisor/ Manager (Restaurant)

TGP International

<div><h3 class="jobSectionHeader">Job title: Operations Director</h3><h3 class="jobSectionHeader">
Department: F&amp;B Operations Location: TGP International-KSA</h3>
 Report to: Country Director KSA
 Subordinate:Ops Managers- F&amp;B Managers
Job Summary
 If you are a dynamic and result-driven professional, we have an exciting opportunity for you as Operations Director. The Operations Director at TGP leads our food and beverage operations, concept development, F&amp;B Ops consultancy for new projects and openings. The successful candidate will be responsible for developing and implementing F&amp;B strategies, managing budgets, and overseeing daily operations to ensure exceptional customer Key responsibilities include leading and coaching the team, monitoring KPIs, maintaining relationships with stakeholders and Clients, Brand Curation, and ensuring quality control. The manager oversees multiple projects, focusing on profitability and smooth operations while developing the team to achieve high customer satisfaction. Additionally, as part of the management team, contribute to company policies and maintain open communication with the management team, the Country Director, and the company support office. 
Duties/Responsibilities:
1. F&amp;B Ops Consultancy
<ul><li>You will be responsible for designing and implementing F&amp;B projects as per Clients Scope of work and deliverables, project plan timeline and resource allocation ensuring timely execution and adherence to quality standards.</li>
<li>Involves addressing operational challenges, Review of Feasibility Study Costing pack: CAPEX &amp; OPEX review resolving customer complaints and making strategic decisions to enhance the overall F&amp;B experience.</li>
<li>Working closely with cross -Functional TGP team marketing, finance, advisory, branding and operations teams to align F&amp;B strategies with overall business objectives and ensure seamless integration of F&amp;B services.</li>
<li>Providing guidance and mentorship to F&amp;B staff, fostering a culture of excellence, and leading by example to drive operational efficiency and team performance.</li>
<li>Process Improvement and Innovation: Continuously evaluating F&amp;B processes, identifying areas for improvement, and implementing innovative strategies to enhance guest satisfaction and drive revenue growth.</li>
<li>Technical or Customer-Facing Responsibilities: Engaging with customers to gather feedback, conducting food tastings, and ensuring that service standards meet or exceed customer expectations.</li>
<li>Responsible for TGP Deliverables for different projects that vary based on Clients SOW:</li>
</ul><ul><li>Present a briefing workshop document to include:</li><li>Brand standards vs current operations gap analysis
</li><li>Brand standards vs Sequence of Service gap analysis</li><li>Analysis of key findings (from site visits &amp; interviews)</li><li>Mystery Dinner scores &amp; analysis
</li><li>Current KPIs performance assessment results
</li><li>SWOT Analysis of current operations</li><li>Initial Operational recommendations</li></ul>
 2. Maintaining Standard Operations Procedures
a. Ensure that all policies and procedures are followed at most F&amp;B operated sites as per TGP Ops Operations manual.
b. Never change any policies, standards, or specifications of the operation without the prior approval of the senior Leadership management approval.
c. Accept full responsibility for a change in policy, standards, and specifications of operations.
d. Be committed to implementing all necessary manuals, checklists, audits, and production standards, understanding that they have been developed to enhance the brand.
3. Brand Curation
a. Conduct a full review of all Key KPIs, customer feedback, and Market trends in 2025-2026
b. Set target brands, cuisines, Barnd mix
<ul><li>Maintain strong relationships with all F&amp;B operators in the market
</li><li>Update market list of brands mix on monthly basis
</li><li>Develop a proposed plan and implement a business strategy plan by a quarter yearly.</li>
</ul>
4. Decision Making &amp; Reporting
a. Conduct Pod F&amp;B operator's performance on a weekly-monthly basis
b. Conduct monthly mystery shopper audits, quality audits, and service period reports<ul>
<li>
Monthly P&amp;L review
</li><li>Monthly action plan- Updates and areas of improvement to achieve company goals and targets.</li>
<li>Conduct weekly meetings with stakeholders
</li></ul>5. H&amp;S -Cleaning-Maintenance
a. Ensure the H&amp;S manual and SOPs are followed by all F&amp;B operators across TGP operated sites.<ul><li>
Conduct monthly H&amp;S audit reports with the Hygiene manager and third-party audit</li></ul>
c. c. Ensure that the deep cleaning schedule and checklists are conducted according to the calendar. Through training employees, achieve company targets in the appearance of their outlet, its sanitization, and cleanliness. Ensure that his/her outlet is impeccably clean, pleasant, and tidy.
<ul><li>Be responsible for repairing and maintaining all equipment within an acceptable budget, using maintenance sheets and checklists, and implementing a preventive maintenance program.</li></ul>
e. Ensure that the furniture and fixtures in his/her branch are clean and in good condition. Report any deterioration as quickly as possible.
<ul><li>Keep up the equipment value after long years of use, especially kitchen equipment.
</li></ul>6. Guest Service Quality
a. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service always according to the standards set for clearance across all seating areas indoors and outdoors at F&amp;B Operated sites under TGP.
b. Fill in where needed to ensure that guest service standards are properly met.
<ul><li>Develop a local loyal guest database and reply to all feedback across all social media platforms</li>
<li>Verify that the guest receives the food and beverage quality set by Sops standards from all F&amp;B operators inside the food hall.
</li><li>c. Participate in resolving all customer complaints, no matter how minor. Never think that wowing customers is only through offers.
</li><li>Personally, visit all guests&rsquo; tables and ensure that they are enjoying a great experience at their restaurant.
</li><li>Control crowd management and traffic across all Pods and inside the food hall.</li>
<li>Ensure you score above 4.7 or above 5 for guest feedback across all social media platforms.</li></ul> 
7. General Ops Management
a. Overseeing and coordinating the activities of different departments within the organization.
b. Implement business strategies to achieve organizational goals and targets.
c. Collaborate with department heads to ensure effective and efficient operations across all business areas.
d. Establish and maintain strong relationships with clients, partners, and stakeholders.
e. Monitor and evaluate the performance of employees, providing guidance, coaching, and support as needed.
f. Support in recruiting, selecting, training, and developing staff members.
g. Conduct regular meetings and communicate goals, objectives, and policies to employees.
h. Implementing and enforcing health and safety regulations to maintain a safe working environment.
i. Identify areas for improvement and recommend solutions to enhance productivity and customer satisfaction.
j. He/she is responsible for checking the quality of the food and beverage products received at the main receiving areas per the agreed brands on the market list for each pod.
k. Ensure all Received products are stored in their designated locations (dry store, cold rooms, and freezers) properly and safely.
l. Ensure that all food and beverage products are consistently prepared and served according to the Pods standards cuisine recipes, portioning, cooking, and service standards.
m. Periodically random checks across all Pods cuisines ensure a constant flow of food and beverage items. (check expiry dates, spoiled produce, and report as necessary)
n. Have a keen eye for detail and be constantly aware of the &ldquo;total picture&rdquo; within the F&amp;B Operated sites by TGP
o. Supervise all processing and cooking operations by doing random checks across all F&amp;B Operated sites.
8. Financial Responsibility
<ul><li>Actively participate in making F&amp;B OPS department a profitable operation and constantly find ways to always maximize revenues. Be creative and always eager to come up with new ideas and areas of improvement in cost reduction.</li>
<li>Responsible budgeting, financial planning, and cost control to ensure profitability.</li>
<li>Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with company policy and procedure.
</li><li>Scheduling labor as required by anticipating business activities while ensuring that all positions are staffed when and as needed and that labor cost objectives are met.</li>
<li>Actively participate in defining and planning for the F&amp;B Ops department budget.</li>
<li>Know the actual figures versus budget for sales and costs. Receive from the CD all the data needed to reduce and achieve preset targets.
</li></ul>Requirements
1. Required Skills/Knowledge/Abilities:
<ul><li>Strong leadership abilities with the ability to motivate and inspire a team.</li><li>Excellent communication and interpersonal skills to effectively collaborate with colleagues, employees, and external stakeholders.</li><li>Proven problem-solving and decision-making skills to address challenges and make sound judgments.</li><li>Exceptional time management and organizational skills to prioritize tasks and meet deadlines.</li><li>Sound business acumen with a comprehensive understanding of all operational aspects.</li><li>Proficiency in business software applications, including productivity tools, project management software, and financial analysis software.</li><li>Ability to work well under pressure and adapt to changing circumstances.</li><li>Strong analytical skills to assess data and make data-driven decisions.</li><li>Attention to detail and commitment to maintaining high-quality standards.</li><li>Ability to multitask and manage multiple priorities simultaneously.</li><li>EPOs
</li><li>P&amp;L Reporting
</li><li>Local and International competitor knowledge of Food &amp; Beverage Products</li><li>Specific brand cuisine &amp; service standards
</li><li>Restaurant marketing promotions
</li><li>Ability to read and analyzing financial reports: P&amp;L, cost control reports or others
</li><li>Recruiting &amp; Disciplinary &amp;Training &amp; Coaching ability &amp; Development</li><li>Budgeting &amp; forecasting
</li><li>KSA Labor Laws and dispensary procedures
</li><li>Preparing reports &amp; presentations
</li><li>Evaluating Team members
</li></ul>2. Qualifications And education Requirements
A Bachelor/TS/BS degree or equivalent education in Luxury Hospitality Management, Culinary Arts, or related field, culinary science is required.
3. Work experience
Must have at least 10 years of experience in the food services industry with at least 7 years in the same position, while experience in a multi-unit food service company or high-end casual dining venue is also preferred.
Benefits
TGP International Employee Benefits:
Five-Day Work Week: Standard Monday to Friday schedule.
Hybrid Work Arrangement: Three days in the office and two days working remotely.
Incentive Plan: Company incentive scheme offering up to 10%&mdash;5% for introductions and 5% for successful closures.
Annual Leave: 22 working days of paid annual leave, excluding weekends.
Remote Work Flexibility: One additional week per year to work remotely from your home country, which can be combined with up to two consecutive weeks of annual leave.
Coaching &amp; Mentoring: Structured professional development through a dedicated coaching and mentoring program.
Annual Company Gathering: A global team event bringing together employees from all offices.
Employee Recognition Program: Regular recognition initiatives celebrating outstanding performance and contributions.</div>

Ops Managers- F&B Managers

<div>
 
 
 Job Purpose:
 
 
 
 To manage, lead and support an area team, and to deliver against the key business indicators as laid out in the Annual Operating Plan and measured against Balance Scorecard targets in the 4 main areas: Teams, Sales, Profit, Customer and Restaurant Excellence.
 
 
 
 
 
 
 Key Responsibility Areas:
 
 
 
 
 
 Planning &amp; Organizing
 
 
 
 
 &bull; Works with RMs to develop restaurant-specific Annual Operating Plans and communicate to the team.
 
 
 &bull; Sets with the RMs the monthly restaurant business plan and review monthly.
 
 
 
 
 
 
 
 Sales and Financial Excellence
 
 
 
 
 &bull; Ensures complete and timely execution of corporate &amp; local marketing programs.
 
 
 &bull; Monitor competitors&rsquo; activities and coordinate with operation and marketing managers to keep ahead of competition.
 
 
 &bull; Keep his RGMs informed of any competitive activity.
 
 
 &bull; Support the implementation of the marketing plan.
 
 
 &bull; Support new products launch.
 
 
 &bull; Audits cash handling procedures to ensure deposits, receipts for cash, change fund, deletes and paid outs are handled appropriately.
 
 
 &bull; Analyze the operations / P&amp;L to determine deviation from standards and coach the concerned RGM to take corrective measures.
 
 
 &bull; Monitors the operations effectiveness through the Pace Setter.
 
 
 &bull; Analyzes sales, labor, inventory and controllable on a continual basis and coaches RGMs to take specific corrective action to meet or achieve margin and sales growth targets.
 
 
 &bull; Coaches and assists RGMs in controlling product, labor, and other controllable expenses in conjunction with the Regional Operations Manager
 
 
 &bull; Approves operating expenditures with guidelines for other controllable and inventory.
 
 
 &bull; Ensures that required audits and controls are in place.
 
 
 
 
 
 
 
 Restaurant Excellence
 
 
 
 
 &bull; Sets customer service standards for the area and drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards. Tracks, analyzes, and identifies root cause of customer complaints and leads management team to implement systematic solutions.
 
 
 &bull; Works with RMs to develop R&amp;R plan and lead the R&amp;R activities in his area.
 
 
 &bull; Monitors the effectiveness of restaurants operations through KPIs and provide constructive feedback &amp; support.
 
 
 &bull; Ensure that all restaurants under his/her supervision can achieve GES/ROCC objectives as per planned.
 
 
 &bull; Ensure understanding and awareness of safe &amp; security procedures.
 
 
 &bull; Make sure all restaurant managers under his/her supervision are fully aware of any changes happened in the operations or any new products.
 
 
 &bull; Ensure that all the business skills in place i.e. One klick, Aloha and Crunch time.
 
 
 &bull; Follow up on the periodic maintenance schedule.
 
 
 &bull; Oversees prompt and appropriate resolution of all complaints (health inspections, labor office inspections, etc.) within the area and inform the operation manager of serious matters and other issues that may result in legal action.
 
 
 &bull; Ensures that Customer Mania mindset is embedded in each restaurant and the RGM sets the example in these areas.
 
 
 &bull; Monitors and implements programs to improve order accuracy, speed of service, courtesy, and cleanliness.
 
 
 &bull; Coaches and models team involvement in problem solving to improve customer satisfaction.
 
 
 &bull; Identifies and implements process improvements that drive customer satisfaction and profitability in conjunction with the Regional Operation Manager.
 
 
 &bull; Ensure best practices are shared.
 
 
 
 
 
 
 
 Teamwork
 
 
 
 
 &bull; Working on the outcomes of the EES within his area by coordination with his/her RGMs, analyses, determine corrective action plan, share the outcomes with the Ops manager.
 
 
 &bull; Provides input in training needs and training effectiveness.
 
 
 &bull; Identifies &amp; develops HIPO&rsquo;s.
 
 
 &bull; Enforce and support all training &amp; development plans for all staff under his/her supervision.
 
 
 &bull; Evaluate performance of restaurant management in his area against established targets, implementation plan to improve performance.
 
 
 &bull; Ensure that restaurant teams understand &amp; apply the safety procedures.
 
 
 &bull; Investigate labor problems in his area and consult with operation and HRD manager for serious problems/complaints.
 
 
 &bull; Ensures quality performance appraisals (CPI - OPR), individual development plans, bench planning.
 
 
 
 
 
 
 Education &amp; Experience:
 
 
 
 &bull; Bachelor&rsquo;s Degree.
 
 
 &bull; Minimum of 5-6 years overall experience, with emphasis on operations in a retail and/or consumer orientated service industry, preferably in multi-outlet food/quick.
 
</div>

Area Coach Pizza Hut

Fairmont Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Gr&uuml;nde f&uuml;r Accor zu arbeiten?
 
 
 Wir sind weit mehr als ein weltweit f&uuml;hrendes Unternehmen. Wir empfangen Dich so, wie Du bist und bei uns findest Du einen Beruf und eine Marke, die zu Deiner Pers&ouml;nlichkeit passen.
 
 
 Wir unterst&uuml;tzen Dich dabei, jeden Tag zu wachsen und zu lernen. Wir sorgen daf&uuml;r, dass Deine Arbeit einen Sinn in Deinem Leben hat und dass Du auf Deiner Reise mit uns die grenzenlosen M&ouml;glichkeiten von Accor erkunden kannst.
 
 
 Bei Accor kannst Du jedes Kapitel Deiner Geschichte selber schreiben, und gemeinsam k&ouml;nnen wir die Gastronomie und Hotellerie von morgen ver&auml;ndern. Entdecke das Leben, das Dich bei Accor erwartet, besuche https://careers.accor.com/.
 
 
 Tu das, was Du liebst, trage etwas f&uuml;r die Gemeinschaft in der Welt bei, und wage es den Status quo in Frage zu stellen! #BELIMITLESS
 
 
 
 Job Description
 
 
 
 We are seeking an enthusiastic and detail-oriented Restaurant Assistant Manager to join our team in Riyadh, Saudi Arabia. As a key member of our restaurant management team, you will play a crucial role in ensuring smooth daily operations, maintaining high service standards, and delivering exceptional dining experiences to our guests.
 
 
 <ul>
 <li>
 Assist the Restaurant Manager in overseeing daily operations for all meal services
 </li>
 <li>
 Ensure service standards align with restaurant policies and brand guidelines
 </li>
 <li>
 Supervise and motivate front-of-house staff, including hosts, servers, and bussers
 </li>
 <li>
 Monitor food quality, presentation, and guest satisfaction
 </li>
 <li>
 Coordinate with kitchen and stewarding teams to maintain cleanliness and efficiency
 </li>
 <li>
 Greet and interact with guests, handling feedback and complaints professionally
 </li>
 <li>
 Assist in managing departmental budgets, cost control, and labor productivity
 </li>
 <li>
 Support inventory management, ordering of supplies, and stock rotation
 </li>
 <li>
 Ensure accurate daily reports, shift checklists, and billing procedures
 </li>
 <li>
 Maintain compliance with local food safety regulations and health standards
 </li>
 <li>
 Participate in staff training and development initiatives
 </li>
 <li>
 Implement and monitor quality assurance processes
 </li>
 <li>
 Assist in organizing and executing special events and promotions
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Diploma or degree in Hospitality Management or related field
 </li>
 <li>
 Minimum 2 years of experience in a supervisory or assistant manager role in a high-volume, upscale restaurant
 </li>
 <li>
 Fluency in English (spoken and written); knowledge of Arabic is a plus
 </li>
 <li>
 Excellent communication, interpersonal, and organizational skills
 </li>
 <li>
 Strong leadership and team-building abilities
 </li>
 <li>
 Proficiency in POS systems and basic office applications
 </li>
 <li>
 Guest-oriented with a proactive service mindset
 </li>
 <li>
 Ability to remain calm under pressure and adapt to changing situations
 </li>
 <li>
 Knowledge of current dining trends and local cuisine
 </li>
 <li>
 Strong attention to detail and commitment to quality assurance
 </li>
 <li>
 Experience in inventory management and cost control
 </li>
 <li>
 Familiarity with food safety regulations and health standards
 </li>
 <li>
 Flexibility to work various shifts, including evenings, weekends, and holidays
 </li>
 <li>
 Understanding of Saudi Arabian dining customs and hospitality practices
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Restaurant Assistant Manager &ndash; Your Team And Working Environment
 
 
 
 Join our dedicated and service-focused Food &amp; Beverage team as a Restaurant Assistant Manager, where genuine hospitality, attention to detail, and a passion for exceptional service define every moment. In this key leadership role, you will support and inspire the restaurant team to ensure smooth operations and deliver outstanding dining experiences that exceed guest expectations.
 
 
 We foster a collaborative and respectful work culture built on trust, professionalism, and a shared commitment to culinary excellence. As an essential part of the guest experience, your knowledge, leadership, and service mindset will play a vital role in elevating our hospitality standards.
 
 
 
 Our Commitment To Diversity &amp; Inclusion
 
 
 
 We are proud to be an inclusive workplace that celebrates and nurtures diverse talent. We believe diversity enhances the guest experience, drives creativity, and enriches the authenticity of our service.
 
 
 Within our restaurant team, we welcome individuals from all backgrounds and empower them to grow, connect, and lead with integrity and purpose.
</div>

Restaurant Assistant Manager

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