Assistant Manager

TGP International; Riyadh; On-site; SAR 133,920 - 167,400; Full time

Job summary

A leading hospitality company in the Riyadh Region is seeking an Assistant Manager to support the Venue Manager in overseeing daily operations of the dining hall. In this role, you will supervise the front-of-house teams, ensure high service standards, and manage staff scheduling. The ideal candidate will have extensive experience in hospitality operations, with strong leadership and communication skills. This position highlights hospitality excellence in a high-volume setting and requires fluency in English, with Arabic knowledge as an advantage.

Qualifications

• Minimum 4–6 years of experience in hospitality or food and beverage operations.
• At least 2 years of experience in a supervisory or leadership role.
• Experience in high-volume dining venues, restaurants, or food halls is preferred.

Responsibilities

• Oversee daily operations of the dining hall floor.
• Supervise the daily activities of Floor Supervisors and front-of-house teams.
• Prepare and manage staff schedules for the front-of-house team.
• Ensure guests receive high levels of service and hospitality.
• Ensure compliance with health and safety standards.

Skills

Excellent communication and interpersonal skills

Strong organizational and scheduling abilities

Ability to manage operations in a fast-paced hospitality environment

Good problem-solving and decision-making skills

Fluent communication in English

Knowledge of Arabic

Job description

POSITION OVERVIEW: The Assistant Manager supports the Venue Manager in overseeing the daily operations of the dining hall, ensuring that front‑of‑house operations run efficiently and that high standards of guest service, cleanliness, and operational performance are consistently maintained. The Assistant Manager directly supervises the Floor Supervisors and front‑of‑house operational teams, ensuring smooth service flow and coordination during operating hours. The role plays a key operational leadership function on the floor and is responsible for staff scheduling, team coordination, and maintaining service standards across the venue.

CORE RESPONSIBILITIES

Front‑of‑House Operations Management

• Support the Venue Manager in overseeing the daily operations of the dining hall floor.
• Ensure that service standards, operational procedures, and cleanliness standards are consistently maintained.
• Supervise the daily activities of the Floor Supervisors and front‑of‑house teams.
• Monitor service flow and ensure smooth coordination between teams during operating hours.
• Assist in resolving operational issues that may arise during service.

Team Supervision & Staff Coordination

• Provide leadership and guidance to Floor Supervisors and front‑of‑house team members.
• Ensure staff perform their duties in accordance with company policies and service standards.
• Support staff development through coaching, guidance, and operational feedback.
• Ensure team members maintain professional appearance and service etiquette.

Staff Scheduling & Workforce Planning

• Prepare and manage staff schedules for the front‑of‑house team, ensuring adequate operational coverage.
• Coordinate with the Venue Manager and supervisors to ensure efficient staff allocation across shifts.
• Monitor staffing levels to ensure operational efficiency and avoid overstaffing or understaffing.
• Adjust schedules when required to accommodate operational needs, leave requests, or peak service periods.

Guest Service & Experience

• Ensure guests receive high levels of service and hospitality throughout their visit.
• Support the team in addressing guest inquiries, requests, or complaints in a professional manner.
• Monitor guest interactions and ensure service standards are maintained across the venue.

Operational Coordination

• Work closely with the Venue Manager, Floor Supervisors, and Reception team to ensure smooth venue operations.
• Communicate operational updates, service issues, and guest feedback to management.
• Assist in coordinating daily operational briefings and service preparations.

Health, Safety & Compliance

• Ensure compliance with health, safety, and hygiene standards across front‑of‑house operations.
• Support the implementation of safety procedures and operational guidelines.
• Ensure that staff follow company policies and operational procedures.

Experience & Education

• Minimum 4–6 years of experience in hospitality or food and beverage operations
• At least 2 years of experience in a supervisory or leadership role
• Experience in high‑volume dining venues, restaurants, or food halls is preferred

Market & Industry Knowledge

• Good understanding of operational flow and service standards in hospitality environments

Technical & Professional Skills

• Excellent communication and interpersonal skills
• Strong organizational and scheduling abilities
• Ability to manage operations in a fast‑paced hospitality environment
• Good problem‑solving and decision‑making skills
• Fluent communication in English is required
• Knowledge of Arabic is considered an advantage

Leadership & Personal Attributes

• Strong leadership and team supervision abilities
• Professional and confident leadership presence
• Strong attention to detail and commitment to service standards
• Ability to motivate teams and support operational excellence
• Ability to work effectively under pressure during busy service periods

Note: This job description reflects key duties and responsibilities of the position and is not to be interpreted as exhaustive.