Assistant Manager

Tgp International 3; Riyadh; On-site; SAR 60,000 - 90,000; Full time

Job summary

Tgp International 3 is seeking an Assistant Manager to support the Venue Manager in daily dining hall operations and front-of-house leadership. You will supervise Floor Supervisors and teams, ensure service standards, and coordinate staff schedules to maintain peak service levels.

Strong English communication, hospitality experience, and a keen eye for guest experience are essential for success in a fast-paced dining environment.

Qualifications

• Strong leadership and team supervision abilities.
• Excellent communication and interpersonal skills.
• Strong scheduling and organizational abilities.
• Fluent English; Arabic a plus.

Responsibilities

• Oversee daily dining hall operations on the front-of-house.
• Supervise Floor Supervisors and front-of-house teams.
• Prepare and manage staff schedules for coverage.
• Coordinate with Venue Manager and reception for smooth service.
• Address guest inquiries and resolve issues professionally.
• Ensure health, safety and hygiene standards are met.

Skills

Leadership

Team supervision

Staff scheduling

Guest service

Operational coordination

English fluent

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Requirements

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.