Restaurant General Manager

Bayt Al-Tawabel; Riyadh; On-site; SAR 420,000 - 640,000; Full time

Job summary

Bayt AlTawabel, a Saudi hospitality house with two decades in the Kingdom’s F&B market, seeks a Restaurant General Manager to lead a premium restaurant in Saudi Arabia. The role demands hands-on leadership, a strong floor presence, and a commercial mindset to drive profitability and guest experience in an upper casual to fine dining setting.

The GM will ensure brand standards, compliance, and operational discipline while developing the team and maintaining exceptional guest journeys across all

Qualifications

• Bachelor’s degree in Hospitality Management, Business Administration, or related field preferred.
• Minimum 8 years of progressive restaurant/F&B operations experience.
• 3+ years in a Restaurant General Manager or equivalent senior leadership role.
• Experience in upper casual, premium casual, fine dining concepts.
• Proven end-to-end operations leadership across multiple teams.
• Strong knowledge of premium service standards and guest journey management.
• Fluent English; bilingual Arabic and English preferred.
• Experience in Saudi Arabia or GCC F&B market preferred.

Responsibilities

• Lead end-to-end daily operations of the restaurant and ensure service excellence across all periods.
• Maintain a strong floor presence and ensure service standards meet guest expectations.
• Own the guest journey from arrival to departure and drive guest loyalty.
• Develop relationships with VIP and regular guests and support loyalty programs.
• Manage guest issues with professional service recovery.
• Coach and develop restaurant management and service teams including supervisors and staff.
• Oversee recruitment, onboarding, training, scheduling, and performance management.
• Coordinate front-of-house and back-of-house to maintain quality and efficiency.
• Drive restaurant commercial performance including revenue, EBITDA, COGS, labor cost, and KPIs.
• Support budgeting, forecasting and performance analysis against targets.
• Identify gaps and implement corrective actions to improve results.
• Monitor inventory, wastage, and cost-control practices.
• Ensure SOPs, brand standards, food safety, and regulatory compliance.
• Maintain readiness with pre-service briefings, checklists, and audits.
• Ensure proper use of POS, reservations, inventory, CRM, and reporting systems.
• Collaborate with Operations, Culinary, Finance, HR, Marketing, and CX to meet objectives.
• Provide timely operational and commercial reports to management.
• Seek opportunities to improve guest satisfaction, team performance, and profitability.

Skills

Operations leadership

Hospitality management

P&L budgeting

VIP guest management

Team development

English proficiency

Arabic & English

Education

Bachelor's degree in Hospitality Management or related field

Job description

Bayt AlTawabel is a Saudi Hospitality House with two decades of experience in the Kingdom’s F&B market. We build and operate distinctive dining concepts with a clear focus on exceptional food, welcoming experiences, and consistent execution.

Across our growing portfolio, our ambition is simple: to create dining experiences that earn the next visit. Our people are at the heart of that ambition, bringing Saudi hospitality to life through strong operational standards, genuine care for our guests, and a commitment to excellence.

With a team of more than 400 people across hospitality, operations, technology, finance, marketing, and other functions, we continue to build for long‑term growth across the Kingdom.

Restaurant General Manager – Upper Casual & Fine Dining

We are looking for an experienced Restaurant General Manager to lead the overall operations, guest experience, team performance, and commercial results of a premium restaurant in Saudi Arabia.

This role requires a hands‑on hospitality leader with a strong floor presence, commercial mindset, and proven ability to manage an end‑to‑end restaurant operation within an upper casual, premium casual, or fine dining environment.

The Restaurant General Manager will be accountable for delivering a consistently elevated guest experience while maintaining strong operational discipline, profitability, team development, compliance, and brand standards.

Key Responsibilities

• Lead the end‑to‑end daily operations of the restaurant and ensure operational excellence across all service periods.
• Maintain a strong and visible floor presence, ensuring service standards and guest expectations are consistently met.
• Take ownership of the overall guest journey and experience, from arrival and seating through service, payment, and departure.
• Build strong relationships with VIP and regular guests and support guest recognition and loyalty.
• Handle guest complaints and service failures professionally, ensuring effective and timely service recovery.
• Lead, coach, and develop the restaurant management and service teams, including supervisors, hosts, head waiters, waiters, baristas, and support staff.
• Manage recruitment, onboarding, training, performance management, scheduling, succession planning, and team development.
• Ensure effective coordination between front‑of‑house and back‑of‑house teams to maintain service quality and operational efficiency.
• Take ownership of restaurant commercial performance, including revenue, profitability, EBITDA, COGS, labour cost, average check, productivity, inventory, and other key restaurant KPIs.
• Participate in budgeting and forecasting and regularly analyze performance against targets.
• Identify performance gaps and implement corrective action plans to improve commercial and operational results.
• Monitor inventory, wastage, stock control, and cost‑management practices.
• Ensure full compliance with SOPs, brand standards, food safety, hygiene, health and safety, licensing, and local regulatory requirements.
• Maintain restaurant readiness through pre‑service briefings, opening and closing procedures, operational checklists, and regular audits.
• Ensure restaurant systems and technology, including POS, reservation, inventory, reporting, and guest/CRM platforms, are used effectively.
• Work closely with Operations, Culinary, Finance, HR, Marketing, CX, and other support functions to achieve restaurant and company objectives.
• Provide accurate and timely operational and commercial reports to management.
• Continuously identify opportunities to improve guest satisfaction, team performance, operational efficiency, revenue, and profitability.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum 8 years of progressive restaurant/F&B operations experience.
• At least 3 years in a Restaurant General Manager, General Manager, or equivalent senior restaurant leadership role.
• Strong experience within upper casual, premium casual, fine dining, or comparable premium full‑service restaurant concepts.
• Proven experience managing end‑to‑end restaurant operations, rather than only a single department or front‑of‑house function.
• Strong track record of leading and developing multi‑level restaurant teams.
• Excellent understanding of premium restaurant service standards and guest journey management.
• Strong experience handling VIP guests, regular guests, complaints, service recovery, and guest loyalty.
• Strong commercial and financial understanding, including P&L, revenue, EBITDA, COGS, labour cost, inventory, budgeting, forecasting, and restaurant KPIs.
• Experience with staff training, coaching, performance management, workforce scheduling, and succession planning.
• Strong knowledge of food safety, hygiene, health and safety, restaurant compliance, and operational audit requirements.
• Experience working with POS, reservation, inventory, CRM/guest management, and restaurant reporting systems.
• Strong leadership, decision‑making, problem‑solving, and cross‑functional communication skills.
• Professional working proficiency in English is required.
• Arabic and English bilingual communication is highly preferred.
• Previous experience in Saudi Arabia or the GCC F&B market is highly preferred.
• Food safety, WSET, hospitality leadership, or other relevant professional certifications are an advantage.

What We Are Looking For

We are looking for someone who goes beyond managing a shift.

The successful candidate should be able to own the restaurant as a business, understand the numbers behind the operation, lead the team from the floor, protect the guest experience, maintain brand and operational standards, and continuously improve the restaurant’s performance.

The ideal candidate combines hospitality excellence with commercial discipline and understands that a successful premium restaurant depends equally on its guests, people, product, operations, and financial performance.