Restaurant Manager – Dessert & Bakery Concepts

About This Role

About the Role

We are looking for an experienced Restaurant Manager – Dessert & Bakery Concepts to lead the daily operations of premium dessert, bakery, and specialty beverage concepts

This role is responsible for managing the full outlet operation, including guest experience, product quality, bakery and dessert display, team performance, operational readiness, cost control, and compliance.

The ideal candidate has strong experience in premium dessert concepts, bakery-café operations, specialty beverage brands, or high-volume F&B environments. They should be hands-on, guest-focused, commercially aware, and able to lead teams across busy dayparts, from morning bakery service to evening dessert occasions.

Key Responsibilities

• Lead daily outlet operations and ensure consistent execution of brand standards.
• Oversee the full guest journey, from arrival and order placement to product delivery, complaint handling, and farewell.
• Maintain strong floor presence during peak periods and manage queue flow, table turnover, and service pacing.
• Ensure strong product knowledge across desserts, pastries, bakery items, baguette sandwiches, specialty coffee, and beverages.
• Coach the team on upselling and guest guidance to improve average transaction value.
• Maintain the outlet atmosphere, including cleanliness, music, lighting, display presentation, and overall ambiance.
• Train, supervise, and mentor head baristas, baristas, front-of-house staff, bakery display team, and support staff.
• Ensure consistent beverage preparation, product presentation, service standards, and guest interaction.
• Manage staff scheduling to ensure proper coverage while controlling labour cost.
• Monitor revenue, EBITDA, average transaction value, COGS, waste percentage, labour cost, and daily performance.
• Control food and beverage costs through inventory management, recipe adherence, portion control, and supplier coordination.
• Implement daily waste tracking for pastries, bread, desserts, dairy, and other perishable items.
• Conduct daily quality checks on product freshness, dessert quality, bread quality, beverage standards, display presentation, and sandwich presentation.
• Ensure bakery and dessert display cases are fully stocked, visually appealing, and refreshed throughout the day.
• Manage equipment care, including espresso machines, grinders, display refrigerators, and bakery equipment.
• Ensure compliance with food safety, hygiene, licensing, SFDA requirements, and brand SOPs.
• Supervise receiving, stock control, cold chain compliance, and daily, weekly, and monthly inventories.
• Support the development of Saudi national talent in line with Saudization and Vision 2030 objectives.

Requirements

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Minimum 6–8 years of progressive F&B experience.
• At least 3 years of managerial experience in a premium dessert concept, bakery concept, bakery-café, specialty beverage brand, or high-volume F&B operation.
• Strong understanding of dessert, bakery, beverage, and guest experience operations.
• Experience managing perishable products, bakery shelf life, waste control, and display rotation.
• Strong commercial understanding of revenue, EBITDA, COGS, labour cost, average transaction value, inventory, and daily reporting.
• Experience using POS systems, restaurant/café management systems, inventory tools, and basic financial reports.
• Strong knowledge of food safety, hygiene, SFDA requirements, health and safety, and operational compliance.
• Solid understanding of the Saudi F&B market, dessert trends, bakery trends, and social dining behavior.
• Professional English communication is required.
• Arabic and English bilingual communication is highly preferred.
• SCA certification, culinary diploma, baking/pastry qualification, food safety certification, or hospitality leadership certification is an advantage.

Key Skills & Competencies

• Dessert and bakery operations.
• Guest experience management.
• Floor supervision and queue management.
• Product quality control.
• Bakery and dessert visual merchandising.
• Beverage service standards.
• Perishable waste management.
• Inventory and COGS control.
• Labour cost and scheduling.
• SOP compliance.
• Food safety and SFDA compliance.
• Commercial and financial awareness.
• Team coaching and development.
• Cultural awareness in the Saudi F&B market.

Ideal Candidate Profile

The ideal candidate is a hands-on F&B leader who understands that in dessert and bakery concepts, the guest experience is built through product quality, visual presentation, speed of service, atmosphere, and team consistency.