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Contract TypeContract TypeFull-time
Workplace typeWorkplace typeOn-site
LocationLocationTabuk

About the Role

Jayasom Wellness Resort Amaala, an exclusive retreat scheduled to open in 2025 at Triple Bay, AMAALA, is seeking a dedicated F&B Supervisor to join its founding team. In collaboration with Red Sea Global (RSG), Jayasom aims to offer a distinctive experience focused on deep healing, conscious living, and meaningful connection for adults, families, and private residents. This position is key to implementing Jayasom's strategy and wellness culture through operational gourmet service programs and initiatives, ensuring excellence in operations and a seamless guest experience.

The F&B Supervisor will be responsible for overseeing the resort's restaurants, bars, and organic retail kiosk. This role requires a proactive individual who can lead by example, embodying the company's commitment to wellness and sustainability. The supervisor will contribute to fostering a positive and collaborative work environment, supporting the resort's mission to enhance human potential and redefine wellness hospitality through holistic health, integrative medicine, and compassionate care.

Key Responsibilities

  • Assist the Gourmet Service Manager in the daily operations of restaurants, bars, and the organic retail kiosk.
  • Supervise all gourmet service activities, including staff training, product procurement, and departmental budget management.
  • Ensure all restaurant, bar, and organic retail kiosk operations adhere to the highest standards and align with Jayasom's food and beverage objectives.
  • Develop and maintain strong relationships with vendors, outsourcing partners, guests, owners, and colleagues.
  • Maintain effective communication with all reporting lines, ensuring timely and accurate information dissemination.
  • Promote a positive and collaborative work environment characterized by open communication, teamwork, participation, creativity, trust, respect, professionalism, and engagement.
  • Actively participate in meetings and committees.
  • Work towards achieving and exceeding the company's business targets.
  • Approach all projects with a positive and resourceful mindset.
  • Perform any other reasonable duties and responsibilities as assigned.
  • Participate in the selection, training, and development of an effective gourmet service team.
  • Lead by example, providing a clear vision and effective communication to the gourmet service team.
  • Model desired behaviors and uphold company values.
  • Provide a supportive work environment where team members feel encouraged to seek feedback, share opinions, and discuss challenges.
  • Lead with empathy, understanding team members' perspectives to foster stronger connections.
  • Delegate responsibilities to team members, providing the necessary support for them to take ownership and accountability.
  • Ensure team members have a clear understanding of their roles, responsibilities, company expectations, and the roles of others.
  • Encourage team members to participate in learning activities, committees, seminars, webinars, community relations, meetings, and surveys.
  • Acknowledge and celebrate team member successes and contributions.
  • Conduct regular feedback discussions with team members regarding performance, task completion, well-being, and provide necessary support and guidance.
  • Foster teamwork and collaboration within the department and with other property departments.
  • Promote team members' commitment to delivering excellent and personalized guest service.
  • Assist the Gourmet Service Manager in developing and implementing operational procedures and standards to enhance and measure quality, incorporating current techniques and equipment.
  • Schedule and coordinate the work of the gourmet service team to ensure efficient service, technical accuracy, and adherence to budgeted labor cost goals.
  • Lead and organize gourmet service department tastings and training sessions for all food and beverage products.
  • Demonstrate knowledge of all types of allergens, food preferences, and guest intolerances, and offer alternatives based on guest medical profiles.
  • Operate the existing POS system (Micros) according to assigned responsibility levels.
  • Monitor and analyze competitor menus, products, and services.
  • Address guest complaints promptly and courteously to ensure high levels of guest satisfaction.
  • Conduct regular inspections of restaurants, bars, and organic retail kiosk units to assess service quality, cleanliness, sanitation, equipment, and staff appearance and hygiene.
  • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Stay updated with service and culinary trends and provide feedback for improvement to the Head of Gourmet.
  • Prepare operational reports, analyze progress and adverse trends, and make appropriate recommendations.
  • Ensure the gourmet service team maintains a high level of service in accordance with established standards.
  • Be present on the front line to interact with guests, gather feedback, and build lasting relationships.
  • Coordinate with the gourmet kitchen team to educate service team members on new products and menus.
  • Conduct regular inventory of operating supplies and equipment with the stewarding department, providing matching reports.
  • Obtain and account for the correct settlement of all issued bills and manage outlet floats.
  • Prepare daily reports including revenue, voids, guest complaints, guest preferences, and special guest celebrations/occasions.
  • Prepare, facilitate, and attend departmental and resort meetings as per property operational guidelines.
  • Prepare staff rosters based on business levels to optimize staff productivity while ensuring a healthy work-life balance.
  • Ensure established opening and closing procedures for gourmet service outlets are clearly communicated and followed.

Qualifications and Requirements

  • BA in Hotel Management or an equivalent qualification.
  • Previous experience in a similar role within a luxury resort, including pre-opening experience.
  • Progressive experience in high-quality service environments.
  • Knowledge of wellness cuisine and current trends.
  • Understanding of food regulations, health, and safety standards.
  • Proficiency in hotel information systems, specifically Opera, Fidelio, and Micros Symphony.
  • Strong attention to detail.
  • Excellent time management skills.
  • Proficiency in cost control measures.
  • Ability to multitask effectively.
  • Strong planning capabilities.
  • Excellent teamwork and collaboration skills.
  • Ability to perform under pressure.
  • Creative and innovative approach to problem-solving.
  • Positive attitude.
  • Friendly and approachable demeanor.
  • Flexible and adaptable to change.
  • Responsible and reliable.
  • Empathetic.
  • Skills in motivating others.
  • Ability to build effective teams.
  • Proficiency in managing vision and purpose.
  • Adherence to ethics and values.
  • Ability to cultivate relationships.
  • Strong business acumen.
  • Capability in leading in wellness contexts.
  • Solid technical capacity.

Required Skills

  • Gourmet Service Operations
  • Wellness Culture Integration
  • Sustainability Culture Implementation
  • Food and Beverage Management
  • Procurement and Purchasing
  • Budgeting and Financial Control
  • Training and Development of Staff
  • Product Knowledge
  • Departmental Budgeting
  • Holistic Health Principles
  • Integrative Medicine Concepts
  • Soulful Care Practices
  • Operational Procedures Development
  • Quality Enhancement Strategies
  • Workforce Scheduling
  • Labor Cost Management
  • Food and Beverage Tastings
  • Allergen Knowledge
  • Food Preference Management
  • Guest Medical Profile Interpretation
  • POS System Operation (Micros)
  • Competitor Analysis
  • Guest Complaint Handling
  • Cleanliness and Sanitation Standards
  • Equipment Maintenance
  • Service and Culinary Trend Awareness
  • Operational Reporting and Analysis
  • Guest Relationship Management
  • Inventory Management
  • Bill Settlement Procedures
  • Daily Reporting
  • Staff Roster Preparation
  • Opening and Closing Procedures
  • Teamwork and Collaboration
  • Ability to handle pressure
  • Creative and innovative thinking
  • Positive Attitude
  • Friendly and approachable communication
  • Flexibility and adaptability to change
  • Responsibility and reliability
  • Empathy
  • Motivating others
  • Building effective teams
  • Managing vision & purpose
  • Ethics and values
  • Cultivating relationships
  • Business acumen
  • Leading in wellness
  • Technical capacity
  • Wellness cuisine and trends
  • Food regulations
  • Health and safety regulations
  • Hotel information systems (Opera, Fidelio, Micros Symphony)

Work Environment and Experience

This full-time position is based at Jayasom Wellness Resort Amaala in Tabuk, Saudi Arabia. The role requires 5-10 years of experience in a similar capacity, preferably within a luxury resort setting, and experience with pre-opening phases is highly valued. The work environment emphasizes a wellness and sustainability culture, requiring a proactive and collaborative approach from all team members.


Requirements

  • Requires 5-10 Years experience

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