What Jobs are available for Restaurants in Saudi Arabia?

Additional Information

Job Number

Job CategoryFood and Beverage & Culinary

LocationJW Marriott Hotel Riyadh, King Fahad Road, Riyadh, Saudi Arabia, Saudi Arabia, 13315

ScheduleFull Time

Located Remotely?N

Position Type Management

JOB SUMMARY

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education and Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Assisting in Management of Restaurant Team

• Handles employee questions and concerns.

• Monitors employees to ensure performance expectations are met.

• Provides feedback to employees based on observation of service behaviors.

• Assists in supervising daily shift operations.

• Manages restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.

• Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.

Conducting Day-to-Day Restaurant Operations

• Ensures all employees have proper supplies, equipment and uniforms.

• Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.

• Ensures compliance with all restaurant policies, standards and procedures.

• Monitors beverage service in compliance with local laws.

• Manages to achieve or exceed budgeted goals.

• Performs all duties of restaurant employees and related departments as necessary.

• Opens and closes restaurant shifts.

Providing Exceptional Customer Service

• Interacts with guests to obtain feedback on product quality and service levels.

• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Encourages employees to provide excellent customer service within guidelines.

• Handles guest problems and complaints, seeking assistance from supervisor as necessary.

• Strives to improve service performance.

• Sets a positive example for guest relations.

• Assists in the review of comment cards and guest satisfaction results with employees.

• Meets and greets guests.

Conducting Human Resource Activities

• Supervises on-going training initiatives.

• Uses all available on the job training tools for employees.

• Communicates performance expectations in accordance with job descriptions for each position.

• Coaches and counsels employees regarding performance on an on-going basis.

Additional Responsibilities

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

• Assists servers and hosts on the floor during meal periods and high demand times.

• Recognizes good quality products and presentations.

• Supervises daily shift operations in absence of Restaurant Manager.

At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Title:
Food Service Supervisor

Department:
Hospitality

Reports To:
Food and Beverage Manager

Role Purpos

eThe Food Service Supervisor oversees the planning, coordination, and delivery of high-quality food and therapeutic diet services to patients, staff, and guests. This role ensures compliance with hospital standards, food safety regulations, and patient care requirements by supervising kitchen operations, training staff, designing menus, and resolving service issues in a timely and professional manner

**.

Key Responsibiliti**

es1. Patient Diet Review and Menu Desi

• gnReview patient diet orders and therapeutic diets as requeste
• d.Design and assess therapeutic diet menus in coordination with dietitian
• s.Conduct food analysis and allergy reports to ensure accuracy in meal preparatio
• n.Communicate with clinical dietitians and nursing teams to ensure correct diet order

s.2. Kitchen and Staff Supervisi

• onSupervise dietitians, diet technicians, diet clerks, and kitchen call center staf
• f.Arrange and monitor duty schedules to maintain smooth daily operation
• s.Train and support kitchen staff, chefs, and food servers in food handling, new recipes, and service standard
• s.Submit daily end-of-day kitchen operation report

s.3. Service Quality and Patient Interacti

• onRespond to patient and guest meal requests or complaints promptly and professionall
• y.Visit and interview patients when required to ensure satisfactio
• n.Maintain confidentiality of all patient and hospital communication

s.4. Compliance and Aud

• itAudit and follow up on caterer charges in line with hospital standard
• s.Ensure compliance with Alsalama Hospital systems, HACCP, MOH, and CBAHI food safety standard
• s.Monitor and report on safety incidents and maintain a safe working environmen

t.5. Collaboration and Reporti

• ngAttend meetings to contribute to work improvement initiative
• s.Work closely with hospitality, medical, and nursing teams, as well as external regulators and outsourced staf
• f.Accurately record meals served daily and track food service dat

**a.

Skills & Qualificati**

onsEssential Minimum Requireme

• ntsBachelor's degree in Nutrition, Hospitality Management, or related fie
• ld.Minimum of 2 years of experience in a similar supervisory positi
• on.SCFHS Health Certificate and Balady certificati

on.Desired Experie

• nce4+ years of experience in healthcare or hospitality indust
• ry.Strong background in customer service and patient ca

re.Required Knowledge & Ski

• llsAdvanced proficiency in Arabic (spoken and writte
• n).Intermediate proficiency in English (spoken and writte
• n).Strong communication and professional problem-solving skil
• ls.Computer literacy and reporting skil
• ls.Adequate knowledge of nutrition and therapeutic diet typ

es.

The Client:

Our client is a leading regional FMCG company based in Jeddah. We are looking for a Food Service Manager to drive growth, enhance customer engagement, and strengthen operational excellence across the country.

The Role:

As the Food Service Manager, you will be responsible for overseeing food service operations nationwide, managing key accounts, and leading initiatives to improve service quality and business performance. This role is pivotal in shaping strategies, ensuring operational efficiency, and driving revenue growth. The key responsibilities would revolve around:

• Develop and execute a comprehensive food service strategy to drive sales, market share, and customer satisfaction.
• Manage and grow relationships with key accounts, distributors, and partners across the region.
• Lead, mentor, and coordinate regional teams to ensure consistent operational standards and performance.
• Monitor market trends, competitor activities, and customer needs to adapt strategies accordingly.
• Collaborate with marketing, sales, and supply chain teams to align initiatives with business objectives.
• Prepare and present regular performance reports and forecasts to senior management.
• Ensure compliance with food safety, quality standards, and regulatory requirements across all operations.
• Identify opportunities for process improvements, cost optimization, and innovation in food service offerings.

The Ideal Candidate:

• Proven track record of at least 7+ years in food service management within the FMCG sector in the Middle East.
• Strong leadership and team management skills, with experience managing multi-location operations.
• In-depth understanding of food service operations, customer relationship management, and market dynamics.
• Excellent communication, negotiation, and interpersonal skills.
• Results-driven mindset with the ability to thrive in a fast-paced, competitive environment.
• Strategic thinker with the ability to translate market insights into actionable business strategies.
• Experience in leveraging data and analytics to drive decision-making and operational performance.

Role Overview:

As a Sales Executive, you will play a key role in driving revenue growth by identifying new business opportunities, nurturing client relationships, and showcasing the property's offerings. You will represent the brand with professionalism and enthusiasm, ensuring a high standard of service and engagement.

Key Responsibilities:

Proactively identify and pursue new business leads to achieve and exceed sales targets.

Build and maintain strong relationships with corporate clients, event planners, and travel partners.

Conduct site visits and deliver compelling presentations to promote the hotel's facilities and services.

Collaborate with internal departments to ensure seamless client experiences and operational excellence.

Develop and implement strategic plans to support business objectives and market growth.

Qualifications & Requirements:

2 years of experience in sales within the hospitality or service industry.

Strong understanding of various market segments.

Excellent planning, organizational, and communication skills.

Ability to work independently under pressure while maintaining attention to detail.

Demonstrated ability to support and mentor colleagues to foster team development.

A Food and Beverage Service Specialist is responsible for planning, managing, and executing food and beverage services at events and functions, ensuring an exceptional guest experience. This includes event planning, team management, dealing with suppliers, ensuring food and service quality, and paying attention to the smallest details of hospitality. This requires skills in customer service, organization, communication, and problem-solving.

Key Duties and Responsibilities

Event Planning: Participate in the planning and preparation of events, including identifying needs, negotiating with suppliers and vendors, and coordinating set-up and decor.

Operations Management: Oversee catering operations, ensuring efficiency and effectiveness, and monitoring the food and beverage department.

Customer Service: Provide an exceptional guest experience by responding to their requests and special needs, and treating them with courtesy and professionalism.

Team Management: Assign roles and tasks to staff and oversee their performance to ensure the event runs smoothly according to plan.

Supplier Coordination: Negotiate contracts and deals with suppliers and vendors providing services for the event to ensure the best prices and quality.

Quality Assurance: Ensure the quality of food and beverages provided and compliance with health and safety regulations.

Budgeting and Reporting: The specialist may be required to assist in managing the budget and preparing financial performance reports for the event.

Key Skills Required:

Customer Service Skills: The ability to communicate in a friendly and tactful manner, listen to customer feedback, and meet their needs.

Organizational and Administrative Skills: The ability to manage complex events, coordinate multiple teams, and manage resources efficiently.

Communication Skills: Communicate effectively with customers, employees, and suppliers.

Professionalism: The ability to maintain a professional appearance and courteous demeanor at all times.

Problem Solving: The ability to quickly resolve issues that may arise during events.

Physical Fitness: The ability to stand for long periods and lift heavy objects, as some tasks may require physical exertion.

Qualifications and Experience

Education: A high school diploma or equivalent is usually sufficient, but some may prefer a degree in hospitality or event management.

Experience: Previous experience in catering, hospitality, or event management is a strong competitive advantage.