F&B Supervisor Saudi only

Fairmont Hotels & Resorts; Riyadh Region; On-site; SAR 240,000 - 420,000; Full time

Benefits offered by this job

Healthcare

Travel discounts

Retirement plans

Staff meals

Job summary

Fairmont Ramla Riyadh is seeking a Restaurant Manager to oversee daily restaurant operations, lead a professional F&B team, and ensure exceptional guest experiences in a luxury setting.

You will manage recruitment, training, menus, costs, compliance, and reporting, collaborating with culinary and hotel teams to drive revenue while upholding Fairmont standards.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or related field.
• Minimum of 5 years in F&B operations, with at least 2 years in a supervisory or managerial role.
• Previous luxury hotel or upscale restaurant experience preferred.
• Strong leadership and team management skills.
• Excellent communication and guest service skills.
• Good knowledge of food safety, hygiene, and HACCP standards.
• Proficiency in Microsoft Office and restaurant POS systems.
• Fluent in English; Arabic is an advantage.
• Ability to work under pressure and manage multiple priorities.
• Strong organizational, problem‑solving, and decision‑making skills.

Responsibilities

• Act as an ambassador for specialty outlets, ensuring service standards and knowledge of offerings.
• Supervise a designated station to maintain high service standards.
• Coach, train, and develop the F&B service team and ensure proper service sequence.
• Ensure smooth preparation of side-stations, mise-en-place, and table setups.
• Regularly gather guest feedback and report to management.
• Collaborate with kitchen, stewarding, and outlet cashiers/order takers for seamless operations.
• Maintain professional appearance and grooming standards for colleagues.
• Welcome guests and manage seating in the Maître D’hôtel's absence.
• Build and maintain relationships with patrons to enhance guest well‑being.
• Stay knowledgeable about menu, promotions, and hotel information.
• Contribute to meet and maximize monthly revenue budgets for the outlet.
• Operate safely and environmentally to protect guests and colleagues.
• Comply with hotel environmental, health, and safety policies.
• Handle special dietary requirements and inform Kitchen Sous-chef and Manager.
• Report issues to Housekeeping, Engineering, or Security as appropriate.
• Manage rejected or corked foods and report to Restaurant Outlets Manager.
• Address loud, intoxicated, or abusive guests appropriately.
• Assist guests or colleagues who may feel unwell.

Skills

Leadership

Guest Service

Communication

Team Management

Problem Solving

English Fluency

HACCP Knowledge

MS Office

POS Systems

Arabic Advantage

Education

Bachelor’s degree in Hospitality Management

Tools

Opera CRM

Salesforce

Delphi

Job description

Company Description

Fairmont Ramla Riyadh is a luxury hospitality destination offering premium serviced residences, exceptional dining experiences, and world-class guest services. As part of the renowned Fairmont brand, the property is committed to excellence and innovation, delivering unforgettable experiences through high standards in hospitality and culinary arts.

Job Description

The Restaurant Manager at Fairmont Ramla is responsible for overseeing daily restaurant operations, ensuring exceptional dining experiences for guests, managing staff recruitment, training, and performance, developing and updating menus, ensuring compliance with health and safety regulations, monitoring inventory and controlling costs, addressing guest feedback, collaborating with the culinary team, and analyzing sales reports to drive strategic decisions.

Duties & Responsibilities

• Acting as an ambassador for the specialty outlets, demonstrating proficiency in their history and offerings.
• Supervising a designated station to maintain service standards at all times.
• Coaching, training, and developing the F&B service team to enhance food and beverage knowledge, ensure proper sequence of service delivery, and uphold our LIFE values.
• Ensuring smooth preparation of restaurant side‑stations, mise-en-place, and table setups according to outlet and Fairmont standards.
• Continuously gathering guest feedback and reporting it to management.
• Collaborating closely with the kitchen, stewarding, and outlet cashiers/order takers for seamless operations.
• Maintaining proper appearance and grooming standards for assigned colleagues.
• Welcoming arriving guests and managing their seating in the absence of the Maître D’hôtel.
• Building and maintaining professional, friendly relationships with outlet patrons to ensure their well‑being.
• Staying knowledgeable about the outlet’s menu, promotional activities, and relevant hotel information.
• Contributing to meet and maximize the monthly revenue budget for the outlet.
• Operating safely and in an environmentally friendly manner to protect the health and safety of guests and colleagues, while conserving the environment.
• Complying with hotel environmental, health, and safety policies and procedures.
• Professionally handling special dietary requirements, keeping the Kitchen Sous‑chef and Manager informed.
• Reporting any issues within the outlet to Housekeeping, Engineering, or Security as appropriate.
• Managing rejected or corked food items professionally and reporting them to the Restaurant Outlets Manager.
• Addressing situations involving loud, intoxicated, or abusive guests appropriately.
• Assisting guests or colleagues who may feel unwell.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel Management, Business Administration, or a related field.
• Minimum of 5 years of experience in Food & Beverage operations, including at least 2 years in a supervisory or managerial role.
• Previous experience in a luxury hotel or upscale restaurant is preferred.
• Strong leadership and team management skills.
• Excellent communication and guest service skills.
• Good knowledge of food safety, hygiene, and HACCP standards.
• Proficiency in Microsoft Office and restaurant POS systems.
• Fluent in English; Arabic is an advantage.
• Ability to work under pressure and manage multiple priorities.
• Strong organizational, problem‑solving, and decision‑making skills.
• Ability to work flexible shifts, including evenings, weekends, and public holidays.

Reporting & Administration

• Prepare and present sales reports, forecasts, and performance analysis to senior management.
• Track and manage sales leads and opportunities using CRM systems (e.g., Opera, Salesforce, Delphi).
• Ensure accurate records of all client interactions, leads, and bookings.
• Maintain up‑to‑date knowledge of market conditions, competitor offerings, and industry best practices.

Key Competencies

• Leadership: Ability to lead by example, providing guidance and support to the team.
• Client Focus: A deep commitment to delivering exceptional service and personalized experiences to high‑end clientele.
• Communication: Strong interpersonal and communication skills to engage with clients and internal teams effectively.
• Time Management: Excellent organizational and multitasking skills, with the ability to prioritize tasks and meet deadlines.
• Analytical Thinking: Ability to analyze market data and sales trends to make informed decisions and adjust strategies accordingly.
• Negotiation Skills: Proven ability to negotiate and close high‑value deals while maintaining profitability.

Working Conditions

• Full‑time position with flexibility for evening and weekend work, depending on client needs and industry events.
• Travel may be required to meet with clients or attend industry events.
• Ability to work under pressure and meet sales targets in a competitive environment.

Compensation

• Competitive salary and commission structure based on performance.
• Benefits package may include healthcare, retirement plans, travel discounts, and other perks.

Our Commitment To Diversity & Inclusion

We are an inclusive company, and our goal is to attract, hire, and develop diverse talent.