Director of Engineering - Ritz Carlton Amaala, Saudi Arabia

The Ritz-Carlton; Saudi Arabia; On-site; SAR 200,000 - 300,000; Full time

Job summary

A luxury hospitality brand in Saudi Arabia seeks a Culinary Operations Manager responsible for daily kitchen management, menu development, and team leadership. The ideal candidate has extensive culinary experience, strong leadership skills, and a passion for maintaining high standards in food quality and safety within a prestigious environment.

Benefits

Competitive salary

Employee benefits

Employee recognition programs

Qualifications

• 6 years of experience in culinary, food and beverage, or related areas.
• 4 years of experience with a 2-year culinary degree.
• Strong understanding of food safety and sanitation standards.

Responsibilities

• Oversee daily kitchen operations across all culinary outlets.
• Lead menu development and culinary budget management.
• Ensure compliance with food handling and sanitation standards.
• Manage team performance and provide training.

Skills

Culinary expertise

Leadership

Budget management

Food safety compliance

Education

High school diploma or GED

Degree in Culinary Arts or related

Job description

The Ritz-Carlton, Amaala
Born of desert dunes and guarded by the Red Sea, The Ritz-Carlton, AMAALA redefines coastal luxury at the edge of Triple Bay. With 390 guestrooms, 80% facing shimmering waters and the remainder gazing over the Marina Village and Hijaz mountains, this opulent retreat offers sanctuary under the sky.
Guests will enjoy multiple sunset-view restaurants, a signature spa, adults-only and family pools, a fitness pavilion, and event venues for up to 1,500. Here, luxury meets legacy, crafted for those seeking calm, connection, and coastal wonder.

Job Summary

Accountable for the overall success of daily kitchen operations across all culinary outlets, including banquets, room service, restaurants, bar/lounge, and employee cafeteria. Exhibits culinary talent by personally performing tasks while leading the team and managing all food-related functions. Responsible for maintaining food quality, sanitation standards, and guest satisfaction. Oversees menu development, food presentation, and kitchen staffing. Develops and implements strategies that meet or exceed guest and employee expectations while maximizing financial performance. Leads and develops the culinary team to deliver exceptional service and uphold brand standards.

Candidate Profile

• High school diploma or GED; 6 years experience in culinary, food and beverage, or related professional area
• OR
• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area

Core Work Activities

Leading Kitchen Operations and Budgets

• Leads kitchen management team and oversees daily culinary operations
• Reviews financial reports and highlights areas of concern to leadership
• Manages food cost, supplies, uniforms, and equipment expenses
• Develops and manages culinary budget and capital expenditure goals
• Establishes performance goals and integrates departmental objectives into property strategy
• Supervises food preparation areas and ensures consistent, high-quality output
• Demonstrates cooking techniques and trains staff on food presentation
• Communicates departmental goals clearly to produce desired results

Maintaining Culinary Standards

• Ensures compliance with food handling and sanitation standards
• Maintains food storage, purchasing, and receiving procedures
• Monitors quality of raw and cooked food products
• Oversees menu development and decorative food displays
• Ensures employees maintain required food safety certifications
• Follows proper handling and temperature protocols for all food products

Managing Profitability

• Reviews operating statements and payroll progress reports
• Manages controllable expenses to achieve or exceed budgeted goals
• Participates in budgeting process and prepares P&L critiques
• Understands impact of culinary operations on overall property financial goals
• Identifies profit opportunities and drives innovation in food offerings

Conducting Human Resources Activities

• Ensures employees are treated fairly and equitably
• Administers performance appraisals and manages disciplinary procedures
• Utilizes employee feedback and an “open door” policy to address concerns
• Coaches and mentors team members to improve skills and performance
• Celebrates team successes and recognizes contributions
• Ensures ongoing communication across culinary operations to align with business objectives
• Collaborates with Banquet and Catering teams on training and menu composition

At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with. In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.