Quality Controller

• Implementing and maintaining quality and safety standards across food service operations through routine inspections.
• Ensuring compliance with safety protocols.
• Conducting internal audits and supporting external audits.
• Providing training on quality and food safety.
• Participating in risk assessments.
• Identifying active issues and responding to them promptly.

<<< ONLY CANDIDATES WITH PREVIOUS EXPERIENCE IN SAME POSITION WILL BE ACCEPTED >>>

Position: Restaurant Supervisor (Fine dining Experienced)

Starting Salary: SAR 3,500 with FREE shared accommodation, transportation, and 1 duty meal OR 5,000 Full package / Live Out

Job Role: The Service Supervisor is a frontline hospitality leader responsible for overseeing the day-to-day delivery of exceptional guest service across the dining floor. Reporting directly to the Restaurant Manager, this role bridges the gap between the service team and management — directing waitstaff during service, ensuring brand standards are consistently upheld, and creating a welcoming and professionally executed dining experience for every guest. The Service Supervisor plays a pivotal role in shaping team culture, maintaining floor discipline, and embodying the warm yet polished hospitality values that define the brand's presence across the GCC.

Key Responsibilities:

• Floor Supervision & Service Coordination: Supervise and direct the front-of-house service team throughout every service period — managing floor sections, coordinating table assignments, monitoring pace and flow, and ensuring seamless, attentive service is delivered consistently from guest arrival through to settlement and departure.
• Guest Relations & Experience Management: Serve as the senior point of contact for guests on the floor; greet VIP and regular guests personally, handle complaints and special requests with professionalism and cultural sensitivity, and take swift, decisive action to resolve any service issues in a manner that exceeds guest expectations and protects the brand's reputation.
• Team Briefing & Pre-Service Preparation: Lead pre-service briefings to communicate daily specials, menu updates, reservation notes, allergen information, and service expectations to the FOH team; ensure all team members are correctly groomed, stationed, and fully prepared before doors open for each service period.
• Service Standards Enforcement & Coaching: Monitor the service team's performance throughout the shift — observing table interactions, upselling behaviour, menu knowledge, and service technique; provide real-time guidance and constructive coaching on the floor to maintain the brand's service standards and develop the capabilities of individual team members.
• Reservation & Seating Management: Oversee the reservation system, walk-in management, and table allocation to optimise covers and minimise guest wait times; liaise with the kitchen and bar teams on pacing and special requirements to ensure every seating runs smoothly and guests feel valued from the moment they arrive.
• Compliance, Grooming & Brand Standards: Ensure all front-of-house team members consistently adhere to the brand's grooming policy, uniform standards, service scripts, and code of conduct; uphold GCC regulatory compliance across all guest-facing areas including hygiene standards, licensing requirements, and health and safety obligations.
• Reporting & Restaurant Manager Support: Assist the Restaurant Manager with shift reports, daily covers tracking, feedback documentation, and team performance observations; flag operational issues, recurring service gaps, or staff concerns promptly, and contribute actively to continuous improvement initiatives that elevate the overall guest experience across GCC locations.

Qualifications & Requirements

• Educational & Professional Credentials: A diploma or degree in Hospitality Management, Hotel Management, or a related discipline from a recognised institution is preferred; professional certifications in food & beverage service, or customer experience management are a distinct advantage; a valid food hygiene certification compliant with GCC municipal standards is required.
• Professional Experience: A minimum of 3–5 years of progressive front-of-house experience in an upscale restaurant, luxury hotel, or premium dining establishment, including at least 1–2 years in a supervisory or senior service role; demonstrated ability to manage and direct a service team during high-volume service in a fine-dining or multi-cuisine environment; prior experience in a GCC or Middle Eastern hospitality setting is strongly preferred.
• Leadership, Communication & Cultural Sensitivity: Proven ability to lead, motivate, and develop a diverse front-of-house service team under pressure; strong interpersonal and communication skills in English, with Arabic or additional languages considered a significant advantage; a deep appreciation of GCC cultural etiquette, Islamic hospitality values, and the expectations of an internationally diverse Gulf clientele; a calm, solutions-focused temperament with the confidence to handle challenging guest situations gracefully and in alignment with the brand's values.

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