Restaurant & Cafes Jobs in Madinah

• Manage Restaurant operations
• Maintain exceptional levels of customer service
• Recruit, manage, train and develop the Restaurant team
• Manage guest queries in a timely and efficient manner
• Work within budgeted guidelines in relation to Food and Payroll
• Drive sales to maximize budgeted revenue
• Develop menus with other members of Food and Beverage team
• Accountable for monthly stock takes
• Incentivise team members to maximize sales and revenue
• Set departmental targets and objectives, work schedules, budgets, and policies and procedures
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Ensure communication meetings are conducted and post-meeting minutes generated
• Be environmentally aware
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety legislation

• Management and/or supervisory Food and Beverage experience
• Able to meet financial targets
• Ability to comply with all Food and Beverage brand standards
• Ability to work under pressure
• Excellent grooming standards
• Willingness to develop team members and self
• Flexibility to respond to a range of different work situations

• Degree in relevant area
• Passion for delivering exceptional levels of guest service

• Oversee daily operations of the food and beverage outlet, ensuring service and guest satisfaction meet Four Seasons standards.
• Lead and motivate the outlet team, providing training and regular feedback.
• Ensure high-quality food and beverage service consistent with luxury standards.
• Collaborate with the culinary team to develop menus that meet guest expectations.
• Manage inventory and supplier relationships to ensure optimal stock levels.
• Monitor budgets, controlling operational costs and driving revenue growth.
• Handle guest feedback and resolve issues professionally.
• Implement strategies to enhance guest experiences and increase profitability.
• Ensure compliance with all health and safety regulations.
• Coordinate with other hotel departments for smooth operations.
• Host promotional events to attract guests.

• Degree in Hospitality Management or related field preferred.
• Proven experience as an Outlet Manager in a luxury hotel or fine dining context.
• Strong leadership, communication, and organizational skills.
• In-depth knowledge of food and beverage operations.
• Ability to manage budgets and optimize revenue generation.
• Exceptional interpersonal skills to build rapport with guests and team members.
• Proficiency in English; Arabic language skills are an advantage.
• Eligible to work in Saudi Arabia.

• Competitive salary in a tax-free environment.
• Housing and transportation allowances.
• 30 days of vacation plus public holidays.
• Complimentary meals and uniform cleaning.
• Medical and life insurance.
• Employee Assistance Program and worldwide complimentary room nights.
• Opportunities for growth and development.
• Additional family benefits.

• Manage schedules and optimize output while minimizing waste.
• Implement strategic procurement practices to sustain food costs.
• Drive innovation in menu offerings by analyzing ingredients and trends.
• Lead and mentor pastry team members.
• Ensure food safety compliance and resolve operational challenges proactively.
• Maintain high standards of production and manage inventory levels.
• Support special projects as directed by management.

• Bachelor's degree in culinary arts preferred; certification in pastry-making is a plus.
• Minimum 4 years of experience in a high-volume Pastry/Bakery kitchen.
• Strong knowledge of baking procedures and familiarity with catering industry trends.
• Detail-oriented, organized, and able to handle heavy workloads.
• Proficient in Microsoft Office and possess excellent communication skills.

• Manage restaurant operations efficiently and maintain exceptional levels of customer service.
• Recruit, train, and develop restaurant team members to ensure peak performance.
• Handle guest queries promptly and efficiently.
• Conform to budgeted guidelines regarding Food and Payroll.
• Drive sales to maximize revenue.
• Collaborate with the Food and Beverage team to develop innovative menus.
• Accountable for monthly stock takes and team motivation to enhance sales.
• Set departmental objectives, work schedules, and policies to achieve operational excellence.
• Focus on guest satisfaction and continuous improvement.
• Ensure compliance with hotel security, fire regulations, and health & safety laws.

• Management or supervisory experience in Food and Beverage.
• A proven track record of meeting financial targets.
• The ability to maintain Food and Beverage brand standards.
• Excellent grooming standards and flexibility to manage different work situations.
• A passion for exceptional guest service.

French Pastry Chef – Head of the Pastry Department

Location

Bakery and Pastry Laboratory – Full-time

Job Objective

To lead and manage the French pastry laboratory with high professionalism, through developing distinctive recipes, training the team, and ensuring the production of large quantities with consistent quality, in accordance with the highest global standards in pastry production.

Duties and Responsibilities
•Prepare and implement original French pastry recipes (such as: éclair, macaroon, tart, mousse, croissant, and others).
•Write and document recipes professionally to ensure compliance and standardized quality.
•Train and develop the team on French pastry techniques and modern preparation methods.
•Manage daily production operations and ensure achieving the required quantities with high quality.
•Supervise the laboratory's organization and cleanliness, and comply with food safety standards (HACCP).
•Monitor inventory and raw materials, and place purchasing orders in an organized manner.
•Quality control and tasting products periodically to ensure flavor and texture consistency.
•Innovate new varieties regularly to suit the market and customers.
•Collaborate with management in developing new production lines for restaurants, cafes, and major clients.
•Lead the team, distribute tasks, and supervise performance for maximum productivity.

Requirements and Qualifications
•Specialized certificate in Culinary Arts/Pastry (preferably from reputable international academies).
•Practical experience of at least 5 years as a professional French pastry chef (preferably previous experience as a head of department or in a production laboratory).
•High skill in preparing French pastries with world-class quality.
•Experience in managing large-scale production while maintaining quality consistency.
•Team training and leadership skills.
•Excellent knowledge of health and food safety standards.
•Ability to innovate and continuously develop.

Core Skills
•Proficiency in classic and modern French pastry techniques.
•Team management and guidance skills.
•High precision in measurements and execution.
•Planning, organization, and attention to detail.
•Creativity in developing new products.

Benefits
•Attractive salary commensurate with experience.
•Professional work environment and equipped laboratory.
•Opportunity for development, innovation, and building a distinctive brand.
•Team training and making a long-term impact on skill development.

• Assist the Executive Chef in supervising daily kitchen operations and staff management.
• Develop and implement innovative menu items, focusing on both local and international cuisines.
• Ensure adherence to food safety regulations and the highest hygiene standards.
• Manage food cost control, inventory, and supply chain processes effectively.
• Train and mentor kitchen staff to enhance their culinary skills and efficiency.
• Collaborate in creating seasonal menus and special promotions.
• Maintain kitchen equipment, ensuring optimal functionality and cleanliness.
• Participate in the hiring, scheduling, and performance evaluations of kitchen staff.
• Assume full kitchen leadership responsibilities in the absence of the Executive Chef.
• Contribute to the overall success of the culinary department through strategic planning and goal-setting.

• Culinary Arts degree or equivalent culinary education.
• 57 years of experience in high-volume kitchens, including at least 2 years in a leadership role.
• Advanced knowledge of culinary techniques, menu planning, and food cost control.
• Proficiency in kitchen management software and inventory systems.
• Strong leadership skills to motivate and manage a diverse team.
• Excellent communication skills in English; knowledge of Arabic is a plus.
• Demonstrated experience in innovative menu concepts creation.
• In-depth knowledge of international cuisines, especially Middle Eastern and Saudi Arabian.
• Understanding of halal food preparation and local dietary restrictions.
• Current Food Safety Certification (*, ServSafe).
• Ability to thrive in a fast-paced environment and handle high-pressure situations.
• Cultural sensitivity and adaptability to work in Madinah.
• Strong problem-solving skills and attention to detail.
• Flexibility to work varying shifts, including weekends and holidays.

• Greet customers and assist them with their purchases.
• Handle cash, credit cards, debit cards, and other payment systems.
• Issue receipts or refunds or exchanges or credits when necessary.
• Balance the cash register at the beginning and end of each shift.
• Maintain accurate records of transactions.
• Ensure compliance with cash handling and payment policies.
• Respond to customer inquiries and resolve complaints professionally.
• Keep the checkout area clean and organized and stocked with necessary supplies.
• Cooperate with sales staff and other team members to provide a seamless customer experience.
• Report discrepancies or suspicious activities to management.

• High school diploma or equivalent (Bachelor's degree is a plus).
• Prior experience as a cashier or in a similar role is preferred.
• Basic math skills and computer proficiency.
• Strong attention to detail and accuracy.
• Excellent interpersonal communication skills.
• Ability to handle transactions responsibly and ethically.
• Customer service oriented with a positive attitude.
• Ability to work flexible shifts, including holidays and weekends.

Barbecue and Rural Restaurant Company announces the availability of job vacancies for its restaurant in Medina in the Qiblatain neighborhood regarding its need

for a cashier position

Job type: Full-time

Contract duration: One year

Conditions:

Saudi nationality

Available for work

Educational qualification: High school or higher

Customer-facing skills

Teamwork skills

Experience in using Point of Sale (POS) systems and dealing with various payment methods

Main tasks include:

• Receiving customer payments and issuing invoices

• Managing cash and electronic transactions

• Keeping the cashier area clean and organized

• Ensuring the accuracy of cash amounts and settling daily accounts

• Assisting in customer service and solving simple problems

• Maintaining a professional appearance and always having a smile

• Contributing to the security and safety of cash and the restaurant

Benefits:

Medical insurance

Deadline for evaluation 20092025