Restaurant & Cafes Full-time Jobs in Saudi Arabia

• Meet daily with the team to discuss operations and targets.
• Obtain and maintain knowledge of sales channels and competitor activity.
• Develop and implement weekly plans in line with targets.
• Ensure adherence to sales plans and maintain customer service standards.
• Execute agreements with local Key Accounts.
• Conduct weekly ride-alongs to coach on standards and execution.
• Supervise and organize the activities of a small team.
• Provide feedback to support team development.
• Train team members on sales fundamentals.
• Comply with safety and quality management policies.

• Bachelor’s degree in Sales & Marketing/Commerce/Finance or Diploma in Sales/Marketing.
• Preference for candidates with experience in the Dairy Industry; food and beverage candidates are also welcome.
• 45 years of relevant sales experience with at least 1 year in a supervisory role.

• Conduct effective performance reviews with salesmen and assistant salesmen on a daily basis.
• Ensure timely market presence of sales vans and provide necessary support.
• Regularly set and review targets to achieve sales and growth objectives.
• Commence new routes and optimize existing coverage.
• Conduct field assessments of salesmen in your area.

• Report for duty punctually wearing the appropriate uniform and name badge.
• Attend daily morning meetings with the Executive Chef to discuss menus and operational issues.
• Hold meetings with the Pastry/Bakery staff and establish culinary standards specific to banquets.
• Ensure compliance with culinary standards, hotel policies, and procedures.
• Inspect all fresh food received to maintain quality standards.
• Plan schedules and manage staffing needs effectively.
• Conduct daily training sessions for Pastry/Bakery staff.
• Monitor operating costs and analyze menu offerings against competitive operations.

• Reading, writing, and oral proficiency in English.
• High school and culinary school training.
• Knowledge of French, Arabic, and American pastries, including cake decorating.
• Strong leadership and organizational skills.

• Oversee the production and presentation of all pastry items, desserts, and baked goods to the highest standards.
• Develop innovative and visually stunning desserts, incorporating both classic and modern techniques.
• Lead, mentor, and train a team of pastry chefs and bakers to ensure consistent product quality.
• Create and manage menus, including seasonal offerings and bespoke creations for special events.
• Monitor inventory levels, ensuring cost-effective purchasing and minimal wastage.
• Uphold strict hygiene and food safety standards in line with local regulations and company policies.
• Collaborate with executive chefs and other departments to ensure smooth kitchen operations.
• Manage daily production schedules and delegate tasks effectively within the team.
• Maintain equipment and oversee the maintenance of pastry kitchen facilities.
• Stay abreast of global pastry trends and continuously introduce innovative ideas.

• Degree or Diploma in Culinary Arts, Pastry & Baking, or equivalent professional qualification.
• Proven experience as a Head Pastry Chef or Senior Pastry Chef in high-end restaurants, luxury hotels, or central production kitchens.
• In-depth knowledge of classic European and international pastries, desserts, and confectionery.
• Expertise in modern pastry techniques, including molecular gastronomy, plated desserts, and contemporary finishing styles.
• Strong leadership, communication, and organizational skills.
• Excellent understanding of kitchen operations, cost control, and menu engineering.
• Ability to work under pressure and manage multiple projects simultaneously.
• Proficiency in maintaining high standards of cleanliness and food safety.

• Competitive tax-free salary of SAR 14000 per month.
• Annual air ticket allowance.
• Live out arrangement.
• Opportunities for professional growth and career advancement.
• Dynamic and supportive work environment.
• Exposure to prestigious projects and high-profile clientele.

• Leading the pastry team to create exceptional pastries and desserts.
• Maintaining the highest standards of food quality and presentation.
• Training and mentoring junior pastry staff.
• Collaborating with other culinary leaders to enhance dining experiences.

• Develop your culinary skills in a world-class environment.
• Be part of a diverse team that values creativity and collaboration.
• Work in one of the leading hotels in the hospitality industry.

• Assist in food preparation by washing, chopping, and portioning ingredients according to the chef's instructions.
• Prepare basic dishes such as soups, sauces, salads, and appetizers under the guidance of senior kitchen staff.
• Maintain a clean and organized work area, ensuring that all kitchen surfaces, utensils, and equipment meet hygiene standards.
• Follow food safety guidelines for storage, handling, and cooking of food items.
• Support senior chefs in daily kitchen operations and monitor stock levels of ingredients.
• Assist in plating and garnishing dishes, ensuring that food is presented according to specifications.
• Participate in kitchen safe practices, including the correct use of heavy commercial kitchen equipment.
• Receive and store deliveries, ensuring proper food item rotation.
• Other duties as assigned by senior chefs.

• Education: High school diploma or equivalent required; diploma in Culinary Arts or related field is a plus.
• Experience: 12 years in a professional kitchen or culinary environment.
• Skills: Basic knowledge of food ingredients, cooking techniques, excellent communication, and teamwork abilities.
• Languages: Capable of conversing in English.

• Manage all functions of Food Production and Stewarding operations to achieve departmental profit.
• Plan and collaborate with the Director of Food and Beverage on successful activities.
• Maintain updated hotel policies and procedures.
• Ensure department staff performance is productive by working with the People Services Manager.
• Conduct training needs analysis and design training programs for kitchen staff.
• Participate in the preparation of the hotel's revenue plan and marketing programs.
• Adhere to OH&S policies and procedures, ensuring safe conduct according to legislative requirements.
• Implement and practice HACCP standards.

• Accountable for daily kitchen operations and staff management.
• Exhibit culinary talents while managing food-related functions.
• Ensure guest and employee satisfaction, maximizing financial performance.
• Supervise all kitchen areas, ensuring a consistent and high-quality product.
• Lead and develop the kitchen staff, ensuring sanitation and food standards are achieved.

• High school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts with 4 years of experience.

• Lead kitchen management, providing direction for day-to-day operations.
• Set and maintain high culinary standards and responsibilities.
• Ensure exceptional customer service by improving service behaviors.

Chocolate arranger for chocolate shop

• Greet customers with a smile and provide excellent service.
• Take customer orders accurately and efficiently.
• Operate the cash register and handle transactions (cash/card).
• Keep the front counter area clean and organized.
• Answer customer questions about menu items and specials.
• Assist with packaging baked goods.
• Restock display cases and front supplies as needed.

• Previous cashier or customer service experience preferred (but not required).
• Friendly, helpful, and team-oriented attitude.
• Basic math and communication skills.
• Reliable, punctual, and organized.
• Ability to work in a fast-paced environment.

• Competitive hourly wage.
• Employee discounts on all baked goods.
• Flexible scheduling.
• A positive and supportive team environment.
• Opportunities to grow within the bakery.

• Ensure food safety and operational excellence.
• Manage team performance and business KPIs.
• Drive sales and enhance customer satisfaction.
• Lead training, development, and staff retention initiatives.

• Bachelor’s degree.
• Minimum 2 years’ experience in restaurant operations.
• Proficiency in MS Office; good command of English.

• Operational Management:
  • Oversee daily restaurant operations, ensuring efficiency and service excellence.
  • Monitor inventory, food costs, and supply chain logistics to optimize profitability.
  • Ensure compliance with health, safety, and sanitation regulations.
• Team Leadership & Customer Service:
  • Lead and train staff to maintain high service standards and boost morale.
  • Handle customer complaints and feedback professionally.
  • Foster a guest-first culture, ensuring an exceptional dining experience.
• Financial & Business Performance:
  • Manage budgets, financial reports, and revenue targets.
  • Develop and implement sales strategies to increase profitability.
  • Analyze market trends and customer preferences to improve business performance.

• Bachelor’s degree in Hospitality Management or related field (preferred).
• 5+ years of restaurant management experience in a high-volume setting.
• Strong skills in staff leadership, operations, and financial management.
• Proficiency in POS systems, restaurant software, and reporting tools.
• Excellent communication, problem-solving, and multitasking abilities.
• Experience with menu planning, vendor negotiations, and marketing strategies is a plus.

• Oversee daily restaurant operations, ensuring smooth and efficient service.
• Lead, motivate, and develop the front-of-house team to deliver outstanding guest service.
• Manage reservations, guest relations, and resolve any service issues promptly and professionally.
• Ensure compliance with all health, safety, and licensing regulations.
• Monitor financial performance, control costs, and achieve revenue targets.
• Collaborate with the culinary team to maintain consistent quality and service standards.
• Plan and execute special events, promotions, and training programs.

• Minimum 5 years of experience managing an American or upscale restaurant.
• Strong leadership skills with proven ability to manage and develop teams.
• Excellent communication and interpersonal skills.
• Deep understanding of American cuisine and dining culture.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of POS systems and restaurant management software is a plus.
• Degree or diploma in Hospitality Management or related field preferred.

• Oversee and manage day-to-day restaurant operations, ensuring seamless service across all touch points.
• Supervise and coach floor staff to deliver consistently exceptional guest experiences.
• Monitor guest feedback and proactively resolve service issues.
• Ensure alignment with brand standards in service, presentation, and cleanliness.
• Collaborate with the kitchen and bar teams to coordinate menu launches, specials, and events.
• Control operational costs including labour, stock, and consumables.
• Manage scheduling, attendance, and payroll inputs.
• Support training, onboarding, and performance evaluations.
• Enforce health and safety regulations in compliance with Saudi laws.
• Report key metrics and updates to the General Manager regularly.

• 5+ years of experience in a leadership role within a premium or fine-dining restaurant.
• Strong knowledge of front-of-house operations, service standards, and team leadership.
• Guest-centric approach with a passion for hospitality and detail.
• Proven ability to manage staff scheduling and cost controls.
• Excellent communication skills in English; Arabic is an advantage.
• Experience working in the Middle East or an international hospitality setting preferred.
• Diploma or degree in Hospitality Management is an asset.

• Lead and manage the restaurant operations to deliver exceptional guest experiences
• Oversee staff training and development to ensure high standards of service
• Manage inventory, budgeting, and cost control measures effectively
• Implement strategies to drive revenue growth and improve profitability

• Strong leadership skills with a focus on team development
• Proven experience in restaurant management, preferably in a similar setting
• Excellent communication and organizational skills
• Ability to thrive in a fast-paced, high-pressure environment

• Supervise daily restaurant operations including service quality and sanitation standards.
• Lead and mentor the food and beverage team, encouraging cooperation and trust among staff.
• Ensure compliance with food handling and safety regulations, and local liquor laws.
• Handle guest problems and feedback for continuous service improvement.
• Manage training programs and employee recognition initiatives to enhance service performance.