Restaurant manager Jobs in Saudi Arabia

• Oversee day-to-day restaurant operations and ensure smooth service delivery
• Welcome guests, manage reservations and seating arrangements, and ensure a positive dining experience
• Handle customer feedback and resolve issues professionally and promptly
• Prepare and manage staff schedules to ensure adequate coverage during all shifts
• Lead, supervise, and motivate restaurant staff, including kitchen and service teams
• Ensure high standards of food quality, hygiene, and customer service
• Monitor sales performance, control costs, and support profitability targets
• Ensure compliance with Saudi health, safety, and labor regulations
• Coordinate with head office on reporting, inventory, staffing, and operational needs
• Support marketing initiatives and promotions to increase footfall and customer retention

• Previous experience as a Branch Manager or Supervisor in the F&B industry
• Strong leadership, scheduling, and organizational skills
• Customer-focused mindset with excellent communication skills
• Good understanding of restaurant operations and cost control
• Ability to work under pressure in a fast-paced environment
• Knowledge of Saudi regulations is an advantage

• Oversee day-to-day restaurant operations and ensure smooth service delivery.
• Welcome guests, manage reservations and seating arrangements, ensuring a positive dining experience.
• Handle customer feedback and resolve issues professionally and promptly.
• Prepare and manage staff schedules to ensure adequate coverage during all shifts.
• Lead, supervise, and motivate restaurant staff, including kitchen and service teams.
• Ensure high standards of food quality, hygiene, and customer service.
• Monitor sales performance, control costs, and support profitability targets.
• Ensure compliance with Saudi health, safety, and labor regulations.
• Coordinate with head office on reporting, inventory, staffing, and operational needs.
• Support marketing initiatives and promotions to increase footfall and customer retention.

• Previous experience as a Branch Manager or Supervisor in the F&B industry.
• Strong leadership, scheduling, and organizational skills.
• Customer-focused mindset with excellent communication skills.
• Good understanding of restaurant operations and cost control.
• Ability to work under pressure in a fast-paced environment.
• Knowledge of Saudi regulations is an advantage.

• Oversee daily restaurant operations to ensure smooth and efficient service.
• Manage and supervise staff, including hiring, training, scheduling, and performance evaluation.
• Ensure high standards of food quality, presentation, hygiene, and customer service.
• Handle customer complaints and resolve issues promptly and professionally.
• Monitor inventory levels, order supplies, and control food and labor costs.
• Ensure compliance with health, safety, and sanitation regulations.
• Develop and implement operational policies and procedures.
• Manage budgets, sales targets, and financial reporting.
• Coordinate with kitchen staff to ensure timely and accurate order delivery.
• Promote the restaurant through marketing initiatives and customer engagement.
• Maintain a clean, organized, and welcoming restaurant environment.
• Analyze sales trends and implement strategies to improve profitability.

• Lead and manage restaurant operations to ensure exceptional service and profitability.
• Oversee staff training and manage daily operations, including inventory and quality control.
• Handle customer complaints effectively to ensure high customer satisfaction.
• Manage budgets, control costs, and implement strategies to increase sales.
• Collaborate on marketing campaigns and menu development.

• Bachelor’s degree in F&B, Hotel Management, or a related field.
• Minimum of 2 years of experience as a Restaurant Manager.
• Strong leadership, marketing, and financial management skills.
• Ability to work under pressure with excellent problem-solving skills.

• Manage daily restaurant operations and ensure efficient workflow.
• Achieve sales, profitability, and assigned KPIs.
• Monitor food costs and labor costs within targets.
• Supervise the team, including training and performance evaluations.
• Ensure compliance with quality standards, hygiene, and food safety.
• Handle customer complaints professionally to enhance guest experience.
• Coordinate with various departments such as Operations, Supply Chain, HR, and Finance.
• Lead the team to achieve high performance within a positive work environment.

• Minimum 4 years of restaurant management experience.
• Exceptional communication and organizational skills.
• Bachelor's degree in Business Administration, Management, or relevant field.
• Excellent knowledge of food legislation and health & safety standards.

• Manage the outlet in accordance with Grand Hyatt standards.
• Ensure guest satisfaction and quality service.
• Operate within the predetermined budget.

• A relevant degree, apprenticeship, or diploma in Hospitality or Restaurant Management is preferred.
• At least 2 years of experience as an Outlet Manager or Assistant Manager in a hotel or reputable restaurant.

• Manage total operations of the restaurant ensuring memorable guest experiences.
• Lead, develop, and motivate a team of approximately 12 employees fostering a positive, performance-driven culture.
• Ensure smooth daily operations with a focus on quality, hygiene, and safety.
• Collaborate closely with internal departments and oversee planning, cost control, and operational processes.
• Actively engage in shaping processes, offering suggestions for service quality, and managing purchasing and inventory.

• Completed a hospitality degree, ideally as a chef, with at least 3 years of leadership experience (hospitality school is an advantage).
• Warm personality and hands-on mentality to motivate your team and delight guests.
• Business acumen with experience in managing costs, budgets, and operations.
• Independent, resilient, and connected thinking; lead your team with clarity and teamwork.
• A valid Driver's License (Category B).

• Strong analytical and problem-solving skills.
• Service-oriented mindset with empathy and communication abilities.
• Customer-centric approach with planning and organizational skills.
• A keen eye for quality assurance.

• Complimentary, fresh, and healthy employee meals.
• Employee discounts at SV hotels and restaurants.
• Flexible part-time work and job-share possibilities.
• Market-competitive pay with a 13th salary.
• Family-friendly benefits including 5 weeks of vacation and options for additional leave.
• Employee incentive programs and benefits for anniversaries and celebrations.
• Access to SV Academy with a variety of training and development opportunities.

• Lead and manage restaurant operations to ensure exceptional service and profitability.
• Oversee staff training and manage daily operations, including inventory and quality control.
• Handle customer complaints effectively to ensure high customer satisfaction.
• Manage budgets, control costs, and implement strategies to increase sales.
• Collaborate on marketing campaigns and menu development.

• Bachelor’s degree in F&B, Hotel Management, or a related field.
• Minimum of 2 years of experience as a Restaurant Manager.
• Strong leadership, marketing, and financial management skills.
• Ability to work under pressure with excellent problem-solving skills.

• Manage daily restaurant operations and ensure efficient workflow.
• Achieve sales, profitability, and assigned KPIs.
• Monitor food costs and labor costs within targets.
• Supervise the team, including training and performance evaluations.
• Ensure compliance with quality standards, hygiene, and food safety.
• Handle customer complaints professionally to enhance guest experience.
• Coordinate with various departments such as Operations, Supply Chain, HR, and Finance.
• Lead the team to achieve high performance within a positive work environment.

• Minimum 4 years of restaurant management experience.
• Exceptional communication and organizational skills.
• Bachelor's degree in Business Administration, Management, or relevant field.
• Excellent knowledge of food legislation and health & safety standards.

• Overseeing daily operations of the food and beverage outlet, ensuring service quality meets Four Seasons standards.
• Leading, managing, and motivating the outlet team, while providing training and regular feedback.
• Collaborating with the culinary team to refine the menu and ensure it meets guest expectations.
• Managing inventory and supplier relationships for optimal stock levels.
• Monitoring budgets and controlling related costs while optimizing revenue opportunities.
• Handling guest feedback and developing strategies for enhanced guest experiences.
• Ensuring compliance with health, safety, and hygiene regulations.
• Coordinating with other hotel departments for seamless operations.
• Organizing promotional events to attract both in-house and external guests.

• Degree in Hospitality Management, Business Administration, or related field is preferred.
• Proven experience as an Outlet Manager or similar role in luxury hospitality or fine dining.
• Strong leadership and organizational skills with a focus on guest satisfaction.
• Ability to manage budgets and drive revenue generation.
• Exceptional interpersonal and communication skills.
• Fluency in English; Arabic language skills are an advantage.
• Must be eligible to work in Saudi Arabia.

• Tax-free salary with housing and transportation allowances.
• 30 days of vacation plus public holidays.
• Complimentary meals and uniform cleaning.
• Medical and life insurance.
• Employee assistance programs and complimentary room nights.
• Growth and development opportunities.

Job Title: Restaurant Manager  for Lounge

Location: Madina (In Farm)
Experience Required: 3–5 Years
Industry: Hospitality / Lounge / Restaurant

Job Summary

We are seeking an experienced and dynamic Restaurant Manager to lead our lounge operations and drive the venue toward international 5-star service standards. The ideal candidate will be a calm, confident leader who thrives under pressure, inspires teams, and consistently delivers exceptional guest experiences. This role requires someone who is results-oriented, hands-on, and aligned with the long-term vision of the organization.

Key Responsibilities

• Oversee day-to-day lounge and restaurant operations to ensure smooth and efficient service.

• Lead, motivate, and manage staff with a friendly, respectful, and professional approach.

• Maintain a calm and composed attitude during peak hours and high-pressure situations.

• Ensure exceptional customer service standards are met and exceeded at all times.

• Build strong relationships with staff, suppliers, and customers.

• Monitor performance, set targets, and drive results aligned with business goals.

• Ensure compliance with health, safety, and operational standards.

• Handle guest feedback, complaints, and service recovery professionally.

• Train and develop the team to meet international hospitality standards.

• Manage inventory, supplier coordination, and cost control effectively.

Required Skills & Qualifications

• Minimum 3–5 years of proven experience as a Restaurant Manager or similar role.

• Strong leadership and team management skills.

• Excellent communication and interpersonal abilities.

• Ability to remain calm, focused, and solution-oriented under pressure.

• Friendly, approachable, and professional demeanor.

• Strong organizational and problem-solving skills.

• Clear understanding of restaurant and lounge operational responsibilities.

• Results-driven mindset with attention to quality and detail.

What We Are Looking For

• A team leader, not just a supervisor.

• Someone who will make a measurable difference to the organization.

• A professional who shares our vision and is committed to achieving international 5-star standards.

• A long-term contributor who grows with the brand and the business.

Role Overview

The Operations Manager is responsible for overseeing and managing the day-to-day operations of multiple high-volume restaurant branches. The role ensures operational efficiency, consistency in service quality, compliance with company standards, and smooth execution across all *********** position includes supervising branch managers and operational teams, implementing and monitoring SOPs, controlling inventory and procurement processes, and driving operational excellence.

Key Responsibilities

• Oversee daily operations of multiple restaurant branches to ensure smooth, efficient, and consistent performance.
• Supervise, guide, and evaluate branch managers and operational teams.
• Ensure full implementation and compliance with company SOPs, policies, and procedures.
• Monitor inventory levels, procurement activities, and cost control across all branches.
• Maintain consistent food quality, service standards, and adherence to food safety and hygiene regulations.
• Identify operational gaps, risks, and inefficiencies, and implement corrective actions.
• Coordinate closely with management to align operational capacity with business goals.
• Prepare operational reports and provide regular performance updates

Functional Competencies

• Strong knowledge of F&B operations in high-volume restaurant environments
• Inventory control, procurement oversight, and cost management
• Ability to implement, monitor, and continuously improve operational SOPs
• Experience managing multi-branch operations and coordinating across locations
• Solid understanding of food safety, hygiene standards, and operational compliance

Job Requirements

• Minimum 5 years of experience in F&B operations, preferably in high-volume, multi-branch environments
• Proven experience managing restaurant operations, supervisors, and branch managers
• Strong knowledge of SOP implementation, inventory control, and procurement processes
• Ability to manage 3–10 branches efficiently
• Capable of working under pressure in fast-paced operational environments

• Oversee and manage all daily restaurant operations.
• Lead, motivate, and supervise the restaurant team.
• Ensure high standards of service quality and guest satisfaction.
• Manage staff schedules, attendance, and performance evaluations.
• Handle guest feedback and resolve issues professionally.
• Monitor sales, costs, and operational targets.
• Ensure compliance with health, safety, and hygiene regulations.

• Minimum 3–5 years of experience as a Restaurant Manager.
• Previous experience in Italian or Casual Dining restaurants is preferred.
• Strong leadership and organizational skills.
• Good command of English (Arabic is a plus).
• Ability to work under pressure and flexible working hours.
• Passion for hospitality and customer service excellence.

• Professional and dynamic work environment.
• Competitive salary and benefits (based on experience).
• Career growth and development opportunities.

Location: Riyadh
Job Type: Full-time
Sector: Restaurants / F&B
Role Description
We are looking for an operational brand manager to manage the restaurant branches operationally in full, responsible for discipline, quality, the team, and communication with partners, with the ability to set and implement realistic operational plans, not just day-to-day management.
This role is field-based and executive, requiring physical presence and high commitment.
Main Responsibilities
Manage the daily operations of the restaurant and ensure work efficiency.
Monitor attendance, discipline, and compliance with operational policies.
Lead the team, distribute tasks, and monitor performance.
Communicate with suppliers, partners, and external platforms.
Develop monthly operational plans (operations, quality, training).
Supervise training programs for new employees and develop the current team.
Address operational issues and make quick and effective decisions.
Provide periodic reports to management that include observations, challenges, and solutions.
Requirements
Experience of no less than 3 years in managing restaurants or F&B operations.
Proven experience in managing teams in the field.
High discipline in attendance and commitment to working hours.
Strong communication skills and the ability to handle work pressures.
Basic understanding of operational performance indicators (quality, time, customer satisfaction).
Ability to train, follow up, and evaluate.
Preference for those with previous experience as a branch manager or operations manager.
We emphasize the following
This role is not an office management position.
Attendance and discipline are essential and non-negotiable.
We are looking for a reliable person for daily operations who does not require constant follow-up.
Benefits
Attractive salary based on experience.
Clear powers and direct responsibilities.
Opportunity for career growth and advancement within the brand.
Practical and serious work environment.

• Ensure adherence to hotel rules, regulations, and policies.
• Drive sales to the outlet's full potential and maintain budget compliance.
• Maintain a high quality of product and service.
• Develop business opportunities creatively and innovatively.
• Support talent development initiatives and career growth within the team.
• Conduct yearly performance appraisals and provide feedback on job performance.

• Education: BA/BSc in Hospitality Management or related field.
• Experience: Minimum 2 years in a F&B management role, preferably with a 5-star hotel chain.
• Language Skills: Excellent oral and written skills in the local language and English; additional languages are beneficial.
• Competencies: Strong communication skills, ability to work under pressure, effective task delegation, excellent organizational skills, and a commitment to professional ethics.
• Technical Skills: Proficiency in Excel and Word, ability to operate computer and office equipment.

• Lead and manage restaurant operations to ensure exceptional service and profitability.
• Oversee staff training and manage daily operations, including inventory and quality control.
• Handle customer complaints effectively to ensure high customer satisfaction.
• Manage budgets, control costs, and implement strategies to increase sales.
• Collaborate on marketing campaigns and menu development.

• Bachelor’s degree in F&B, Hotel Management, or a related field.
• Minimum of 2 years of experience as a Restaurant Manager.
• Strong leadership, marketing, and financial management skills.
• Ability to work under pressure with excellent problem-solving skills.

• Ensure adherence to all rules & regulations within the hotel, including fire safety and hygiene regulations (HACCP).
• Drive sales to maximize the outlet’s potential while adhering to budget guidelines.
• Maintain high-quality products and service within the outlet.
• Develop the outlet in an entrepreneurial manner, actively looking for opportunities to generate more business.
• Foster innovation and communicate new ideas to the Head of Department.
• Implement talent development initiatives and support career development through training.
• Conduct performance appraisals for all outlet employees, providing feedback on their job performance.

• Ability to work independently and thrive under pressure.
• Excellent written and verbal communication skills.
• Ability to establish effective working relationships.
• Strong time management and organizational skills.
• Ability to use computer and office equipment, with proficiency in Excel and Word.