Restaurant & Cafes Full-time Jobs in Saudi Arabia

Job Summary:
We are looking for a friendly, efficient, and customer-oriented Barista to join our team. The Barista will be responsible for preparing and serving high-quality coffee, beverages, and light snacks, while providing excellent customer service and maintaining a clean, welcoming café environment.

Key Responsibilities:

• Prepare and serve coffee, tea, and other beverages to company standards.

• Operate coffee machines, grinders, blenders, and other equipment safely.

• Greet and interact with customers in a friendly and professional manner.

• Take customer orders accurately and handle payments (cash/card).

• Maintain cleanliness and organization of the café, including tables, counters, and equipment.

• Follow hygiene, food safety, and health & safety regulations.

• Assist with stocking, inventory, and restocking supplies as needed.

• Upsell products and promote specials to enhance customer experience.

• Work effectively as part of a team to ensure smooth operations.

Qualifications & Skills:

• Previous barista or customer service experience preferred (training may be provided).

• Knowledge of coffee brewing techniques and café equipment is a plus.

• Strong communication and customer service skills.

• Ability to multitask and work in a fast-paced environment.

• Attention to detail, cleanliness, and quality.

• Flexibility to work shifts, weekends, and holidays as required.

• Maintain inventory levels and manage warehouse operations.
• Process orders accurately, including receiving and dispatching goods.
• Conduct purchasing activities efficiently and cost-effectively.
• Ensure adherence to warehouse safety practices and regulations.

• Strong organizational and multitasking abilities.
• Excellent communication and negotiation skills.
• Proficiency in inventory management systems and purchasing.
• Knowledge of warehouse safety practices and regulations.
• Understanding of legal requirements for storing items in a warehouse.

• Manage and oversee the assigned outlet efficiently.
• Ensure financial success aligning with budget requirements.
• Enhance guest satisfaction through high service levels.

• Experience in convention service or group coordination is an advantage.
• Strong organizational skills are essential.
• Proficiency in MS Office, email, and experience with Fidelio/Delphi/RESERVE will be beneficial.

• Adopt and reflect the Shangri-La Philosophy by delivering the highest quality of service.
• Monitor freshness, presentation, and the temperature of food served.
• Manage food portioning and coordinate with the Restaurant/Banquet for production specifics.
• Ensure correct timing and delivery of service according to the highest standards.
• Check the quality of prepared food for taste and temperature.
• Maintain uniform presentation standards for all dishes.

• A curiosity to learn about new culinary trends.
• Experience in a luxury restaurant or five-star hotel is preferred.
• A positive attitude with a willingness to learn.
• Initiative and creativity in the kitchen.

• Monitor and maintain smooth operation of his/her specific area.
• Responsible for linking all facets of service, cuisine, and entertainment.
• Overall recruit, staff and schedule ensuring adequate staffing levels to satisfy guest needs.
• Identify training needs & conduct training, coach team performance and monitor grooming standards.
• Work together with the culinary & stewarding team to ensure that all food service meets and exceeds guest expectations; promote teamwork as a strong component of the daily service culture.
• Build relationships with guests and commit to service excellence.
• Invest in self-development, being entrepreneurial and leading by example.
• Ensure all hotel standards are exceeded at all times.
• Keep ahead of industry trends, create and implement new revolutionary standards.
• Develop ideas on increasing guest satisfaction.
• Ensure the operational inventory is always accounted for and in immaculate condition.
• Create opportunities for upselling products.
• Conduct daily briefings for all staff prior to commencement of shift.
• Maintain HACCP standards as required by the regional governing body.
• Ensure all hotel property and facilities are maintained and in optimal working order.
• Master all POS systems.
• Establish and maintain effective communication across all divisions.
• Lead by example through a passionate, hands-on approach.
• Assist with collecting information for the monthly P&L review.

• Minimum 2-4 years of experience in a similar capacity.
• Luxury five star experience necessary.
• Previous Food and Beverage leadership experience preferred.
• Excellent leader and trainer with strong motivational skills.
• Strong interpersonal and problem-solving abilities.
• Highly responsible & reliable with ability to work well under pressure in a fast-paced environment.
• Understands international luxury travelers and their needs.

• Endure various physical movements throughout the work areas.
• Ability to grasp, bend, stoop, lift, push or pull heavy loads, and lift and/or carry or otherwise move materials weighing up to 75 lbs. occasionally.
• Ability to work in a standing position for long periods of time (up to 5 hours).

• Manage daily operations and business reporting.
• Establish connections with missions and conduct performance reviews.
• Ensure profitability of VAC operations through value-added services (VAS) upselling.
• Maintain and uphold all VACs according to audit compliance standards.
• Implement process improvements in collaboration with the Project Management Office (PMO).

• Manage daily restaurant operations, including staff scheduling, inventory control, and quality assurance.
• Lead, motivate, and train restaurant staff to maintain high standards of service and efficiency.
• Ensure compliance with food safety regulations and maintain a clean, safe dining environment.
• Develop and implement strategies to increase customer satisfaction and revenue.
• Collaborate with the culinary team to create and update menus, considering local tastes and trends.
• Oversee financial aspects of the restaurant, including budgeting, cost control, and profit optimization.
• Handle customer inquiries, feedback, and complaints promptly and professionally.
• Coordinate with vendors and suppliers to ensure timely delivery of high-quality products.
• Implement and maintain standard operating procedures for all restaurant functions.
• Stay informed about industry trends and implement innovative ideas to improve restaurant performance.

• Proven experience as a Restaurant Manager or in a similar leadership role.
• Strong understanding of food and beverage operations, including menu planning and inventory management.
• Excellent leadership, communication, and team management skills.
• Proficiency in restaurant management software and point-of-sale (POS) systems.
• Food safety certification (*, ServSafe) and knowledge of local food and beverage regulations.
• Strong financial acumen, including budgeting, cost control, and profit analysis.
• Customer-focused mindset with a commitment to delivering exceptional dining experiences.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Detail-oriented with excellent organizational and multitasking abilities.
• Problem-solving skills and the ability to make quick, effective decisions.
• Knowledge of Saudi Arabian cuisine and dining customs is highly beneficial.
• Fluency in English; Arabic language skills are a plus.

• Prepare a variety of baked goods including bread, danishes, and more using ovens and diverse pastry equipment.
• Understand and comply with the standard cooking methods, quality policies, and procedures established in the pastry kitchen.
• Maintain adequate stock levels at line stations to ensure continuous service.
• Ensure a clean and sanitary work area, encompassing tables, shelves, cooking devices, and ovens.
• Present and set up all bakery dishes according to standards.
• Handle inventory and ensure proper rotation of products.
• Assist in food preparation during off-peak times as necessary.
• Follow hygiene and safety standards in accordance with HACCP regulations.
• Report and investigate any accidents or incidents occurring in the workplace.

• Minimum of 5 years of baking experience.
• High school diploma or equivalent.
• Strong attention to detail.
• Ability to thrive in a fast-paced environment.
• Creative and artistic skills.
• Excellent communication skills and teamwork capability.
• Familiarity with professional kitchen equipment.
• Understanding of food safety practices and regulations.

• Prepare and cook a variety of Japanese or Chinese hot dishes, including stir-fries, soups, noodles, tempura, grilled items, donburi, katsu, following established recipes and presentation standards.
• Manage food preparation tasks: chopping, slicing, marinating, portioning, and handling raw materials such as seafood, meat, and vegetables.
• Operate kitchen equipment properly and safely, including woks, steamers, deep fryers, and grills.
• Ensure consistency in taste, texture, temperature, and presentation of all dishes.
• Follow all food safety, hygiene, and sanitation protocols.

• Minimum of 2 years cooking experience in Japanese and/or Chinese kitchens.
• Good knowledge of Japanese and Chinese cooking techniques, sauces, flavor profiles, ingredients, and traditional methods.
• Strong knife skills; ability to prep a variety of ingredients safely and efficiently.
• Ability to communicate in English.

• Prepare and cook a variety of Japanese or Chinese hot dishes, including stir-fries, soups, noodles, tempura, grilled items, donburi, katsu, following established recipes and presentation standards.
• Manage food preparation tasks: chopping, slicing, marinating, portioning, and handling raw materials such as seafood, meat, and vegetables.
• Operate kitchen equipment properly and safely, including woks, steamers, deep fryers, and grills.
• Ensure consistency in taste, texture, temperature, and presentation of all dishes.
• Follow all food safety, hygiene, and sanitation protocols.

• Minimum of 2 years cooking experience in Japanese and/or Chinese kitchens.
• Good knowledge of Japanese and Chinese cooking techniques, sauces, flavor profiles, ingredients, and traditional methods.
• Strong knife skills; ability to prep a variety of ingredients safely and efficiently.
• Ability to communicate in English.

• Assisting in the preparation and cooking of a variety of pastries, desserts, and baked items.
• Helping to manage a specific section of the pastry kitchen, ensuring timely preparation and delivery of all items.
• Following recipes and kitchen standards to ensure consistency in taste, portion size, and presentation.
• Monitoring stock levels and assisting with inventory checks.
• Maintaining a clean and organized workstation adhering to food safety standards.
• Collaborating with the Chef de Partie and other staff during busy periods.
• Supporting the training of junior kitchen staff as needed.
• Complying with all health and safety regulations.

• Additional certification(s) from a reputable culinary school will be an advantage.
• Minimum 2 years of relevant experience in a similar role.
• Good proficiency in English; knowledge of other languages is a plus.

• Lead a sales team to meet financial and performance objectives.
• Provide accurate business forecasts and develop sales strategies.
• Attract, develop, and engage a high-performing sales team.
• Collaborate with internal teams to maintain a high level of customer service.
• Develop relationships within healthcare systems to foster collaboration.
• Monitor sales performance metrics and implement improvements as needed.
• Drive performance with accountability and integrity.

• A minimum of 5 years of experience in sales or marketing.
• A proven track record of achieving targets and leading teams.
• Experience in the Medical Devices sector is preferred.
• Strong commercial acumen and negotiation skills.
• Ability to work under pressure and resolve conflicts effectively.
• Leadership skills and the ability to build relationships.

• Lead and supervise the entire kitchen team (assistant chefs, production staff, and cleaners), delegating daily tasks effectively.
• Plan, organize, and monitor daily and weekly kitchen operations.
• Develop and innovate pastry, bakery, and donut recipes aligned with the café’s brand identity.
• Ensure quality control in all stages of preparation, baking, decoration, and presentation.
• Manage inventory of raw materials, supplies, and equipment; place procurement orders as needed.
• Establish and implement Standard Operating Procedures (SOPs) and train staff accordingly.
• Monitor and enforce food safety, hygiene, and cleanliness standards in the kitchen.
• Supervise maintenance and readiness of kitchen equipment and tools.
• Prepare regular reports for management on production output, costs, wastage, and efficiency.
• Collaborate with other departments (service staff, baristas, and management) to ensure smooth operations.
• Control kitchen costs and optimize operational efficiency.

• Proven experience (minimum of [3 years]) in pastry/bakery production with strong background in kitchen management.
• Strong leadership skills and ability to manage a diverse team.
• Creativity and innovation in developing new pastry and donut recipes.
• Solid knowledge of food safety and hygiene standards.
• Excellent organizational and analytical skills for managing production and inventory.