Lead Kitchen & Stewarding Operations

The Luxury Collection; Jeddah; On-site; SAR 180,000 - 260,000; Full time

Job summary

The Luxury Collection in Jeddah is seeking a seasoned Kitchen Manager to oversee daily kitchen utility operations, dish room, night cleaning and back dock processes, ensuring smooth service and cost control while maintaining high sanitation standards.

You will lead a diverse kitchen team, schedule tasks, manage inventory, supervise staff, and drive guest satisfaction through efficient operations and adherence to budget and safety policies.

Qualifications

• High school diploma or GED; 4 years of related experience.
• 2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years of related experience.

Responsibilities

• Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Schedules events, programs, and activities, as well as the work of others.
• Monitors the inflow of ordered materials and the maintenance of current materials.
• Conducts china, glass and silver inventories.
• Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.
• Inspects supplies, equipment, and work areas to ensure efficient service and conformance to standards.

Education

High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.

2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.

Job description

The Luxury Collection in Jeddah is seeking a seasoned Kitchen Manager to oversee daily kitchen utility operations, dish room, night cleaning and back dock processes, ensuring smooth service and cost control while maintaining high sanitation standards.

You will lead a diverse kitchen team, schedule tasks, manage inventory, supervise staff, and drive guest satisfaction through efficient operations and adherence to budget and safety policies.