Saudi Restaurant Manager Luxury Hotel KAFD

Operational Leadership

• Oversee daily restaurant operations, including reservations, service flow, table management, and guest satisfaction.
• Ensure all service aligns with authentic Saudi culinary traditions while maintaining luxury standards.
• Monitor quality, presentation, and ambiance, ensuring the restaurant provides a culturally immersive dining experience.
• Plan and coordinate staffing schedules to ensure optimal coverage during peak and special service periods.
• Troubleshoot operational challenges in real time, ensuring smooth service and minimal disruption.

Guest Experience & Service Standards

• Ensure every guest receives personalised, attentive, and memorable service that reflects Saudi hospitality traditions.
• Handle VIP guest interactions, special requests, and service recovery professionally and promptly.
• Regularly assess guest feedback and implement initiatives to improve service delivery and enhance the authenticity of the dining experience.
• Collaborate with the marketing and events teams on promotions, cultural celebrations, and culinary experiences to drive guest engagement.

Team Leadership & Development

• Recruit, train, and manage the front-of-house team, ensuring staff are knowledgeable about Saudi cuisine, culture, and service standards.
• Conduct daily briefings, coaching, and mentoring to maintain a motivated and professional team.
• Perform regular performance appraisals and support succession planning within the restaurant team.
• Foster a culture of professionalism, teamwork, and respect for cultural authenticity.

Financial & Administrative Management

• Assist in budgeting, forecasting, and revenue management for the restaurant.
• Monitor costs, inventory, and stock control to ensure operational efficiency and minimal waste.
• Prepare operational reports, including sales performance, staff productivity, and guest satisfaction metrics.
• Implement cost-control measures without compromising quality or guest experience.

Compliance & Quality Assurance

• Ensure compliance with food safety, hygiene, and HACCP standards.
• Maintain adherence to hotel policies, SOPs, and luxury brand standards.
• Conduct regular audits of service, presentation, and guest experience, implementing corrective actions where required.
• Ensure safe and efficient handling of service equipment, furniture, and restaurant facilities.

Collaboration & Communication

• Serve as the main operational link between the restaurant, culinary team, and other hotel departments.
• Coordinate with the Head Chef and culinary team to ensure menu execution and seasonal updates are consistent and authentic.
• Provide regular operational updates, challenges, and performance feedback to the Director of F&B.