Food & Beverage Manager (F&B Manager)

Diet Watchers; Riyadh; On-site; SAR 180,000 - 300,000; Full time

Job summary

Diet Watchers in Riyadh seeks an experienced Operations Manager to oversee the companys restaurants, cafeterias, cafes and food service locations. You will ensure operational readiness, compliance with hours and standards, and coordinate between kitchens and outlets.

Responsibilities include budgeting, cost control, profitability analysis, and implementing strategies to increase sales and efficiency while maintaining food safety and quality across all locations.

Qualifications

• Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or related field.
• 5–7 years of experience in food and beverage operations, including managing teams or multiple locations.
• Experience in restaurants, cafeterias, cafés, or food catering companies.
• Strong knowledge of food cost control, profitability analysis, inventory management, and procurement.
• Experience implementing food safety systems, quality standards, and operational procedures.
• Proficiency in preparing reports, analyzing data, and monitoring KPIs.
• Strong leadership and organizational skills with problem-solving abilities.

Responsibilities

• Oversee the operations of the company s restaurants cafeterias cafes and food service locations; ensure locations are operationally ready and compliant with hours and service standards.
• Establish standardized operating procedures and monitor their implementation across all locations; monitor site performance and address issues.
• Coordinate between central kitchens and operating locations to ensure product availability at the required times.
• Prepare and monitor operating budgets; monitor food costs, waste, and inventory; analyze costs and margins.
• Develop cost-reduction plans and improve productivity without compromising quality; review purchasing and consumption against budgets.
• Develop strategies to increase sales; analyze product mix and optimize offerings; monitor revenue and expansion opportunities.
• Ensure compliance with food safety requirements, hygiene, storage, temperature control, and allergen handling; monitor incidents and corrective actions.

Skills

Leadership

Operations Management

Budgeting

Strategic Planning

Food Safety

Team Management

Inventory Management

Education

Bachelor's degree in Hospitality/Restaurant/Business Admin

Job description

Duties and Responsibilities

2 1 Operations Management

Oversee the operations of the company s restaurants cafeterias cafes and food service locations Ensure that all locations are operationally ready and comply with operating hours and approved service standards Establish standardized operating procedures and monitor their implementation across all locations Monitor the performance of site managers supervisors and operational teams Conduct regular site visits to evaluate performance and address operational issues Coordinate between central kitchens and operating locations to ensure product availability at the required times

2 2 Cost and Profitability Management

Prepare and monitor operating budgets in coordination with the Finance Department Monitor food costs waste spoilage and inventory levels Analyze meal and product costs and compare them against selling prices and profit margins Develop cost-reduction plans and improve productivity without compromising quality Review purchasing and consumption and monitor variances against the approved budget Prepare periodic reports on financial performance and profitability for each location

2 3 Sales and Revenue Development

Develop strategies to increase sales across restaurants cafeterias and cafes Analyze best-selling and low-demand products and optimize the product range based on customer needs Develop meals packages and promotional offers in coordination with the Marketing and Sales Departments Monitor sales performance at each location and identify the causes of revenue declines Identify new expansion opportunities revenue streams and ways to increase the average order value Coordinate with the subscription sales team to improve product availability and ensure operational capacity meets customer demand

2 4 Quality and Food Safety

Ensure compliance with food safety requirements and applicable municipal regulations Monitor personal hygiene and the cleanliness of locations equipment preparation areas and storage facilities Ensure proper implementation of temperature control storage handling and expiry date procedures Monitor cleaning schedules pest control programs and equipment safety Ensure compliance with food allergen requirements and product specifications specific to each customer or location Monitor complaints and violations and implement corrective and preventive actions

2 5 Employee and Human Resources Management

Determine actual staffing requirements for each location based on operational workload and sales volume Prepare work schedules and monitor attendance discipline and productivity Evaluate the performance of site managers supervisors and operational teams Identify training needs and develop employees skills Coordinate with Human Resources regarding recruitment staff replacement and workforce planning Optimize staff allocation and reduce unproductive working hours and unnecessary overtime costs

2 6 Inventory and Procurement Management

Monitor inventory levels and prevent shortages or excessive stock accumulation Ensure that raw material orders are accurate and aligned with actual consumption Coordinate with Procurement Warehouse and Central Kitchen teams to ensure the availability of required supplies Monitor waste spoilage and discrepancies between physical and recorded inventory Ensure that suppliers meet approved specifications quantities and delivery schedules

2 7 Administrative Reporting and Monitoring

Prepare daily weekly and monthly reports covering sales costs and operational performance Compare actual results against targets and approved budgets Identify underperforming locations and develop corrective action plans with clear deadlines and assigned responsibilities Provide management with recommendations to improve profitability enhance operations and support business expansion Monitor the implementation of management decisions and ensure that operational issues are resolved and closed

Education and Experience

Bachelor's degree in Hospitality Management, Restaurant Management, Business Administration, or a related field.

At least 5–7 years of experience in food and beverage operations, including experience managing teams or multiple locations.

Experience in restaurants, cafeterias, cafés, or food catering companies.

Strong knowledge of food cost control, profitability analysis, inventory management, and procurement.

Experience implementing food safety systems, quality standards, and operational procedures.

Proficiency in preparing reports, analyzing data, and monitoring key performance indicators.

Strong leadership and organizational skills, with the ability to solve problems and make operational decisions.

Experience in central kitchen operations, healthy meal production, and food subscription services is preferred.