Assistant Manager at TGP International

TGP International; Riyadh; On-site; SAR 120,000 - 160,000; Full time

Job summary

Assistant Manager at TGP International in الرياض is a full-time, on-site role supporting the Venue Manager in daily dining hall operations, ensuring service standards, cleanliness and guest satisfaction. The role emphasizes team supervision, staff scheduling, guest experience, and health and safety compliance in a fast-paced hospitality environment.

English fluency is required, Arabic knowledge is a plus. Candidates should have 4–6 years in hospitality, with leadership experience in high-volume

Qualifications

• Minimum 4–6 years in hospitality or F&B operations.
• At least 2 years in supervisory or leadership role.
• Experience in high-volume dining venues preferred.
• Fluent English required; knowledge of Arabic is a plus.

Responsibilities

• Support the Venue Manager in overseeing daily dining hall operations.
• Supervise front-of-house teams and monitor service flow.
• Coordinate staff scheduling to ensure adequate coverage.
• Maintain guest service levels, cleanliness, and safety standards.
• Communicate updates and issues to management and coordinate briefings.

Skills

Communication

Leadership

Scheduling

Operations

English

Problem solving

Job description

Assistant Manager at TGP International in الرياض, S01, SA

This Full time on site position offers great opportunities for career growth.

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.

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.

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.