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Job Description
- Responsible to coordinate and oversee the catering team in a structured and daily routine ensuring the highest standards are met
- Develop and maintain working practices in line with current food hygiene regulations and ensure staff are fully conversant in this area
- Building and motivating a team (approx. 10) to ensure the customer experience is second to none
- To develop and change menus to ensure a refreshed look and feel both to the café and restaurant.
- Constantly review and improve process and supplier selection
- Develop and maintain procedures for stock control, stores, and refrigeration
- Responsible for the recruitment, induction, appraisal, and training of all staff
- Maintain and develop excellent relationships with internal and external stakeholders
- Responsible for financial accountability for P & L and all administration Develop opportunities to increase revenue
- On occasions to carry out the role of Duty Manager for the Museum
Job Requirements
- A Bachelor Degree in Business Administration or Hotel & Restaurant Management.
- Experience: Minimum 5 years of experience with at least 2 years at a management level in the field of the hospitality industry, or catering operations, or similar environment.
- Previous experience in GCC countries is a must.
- Language: English is spoken and written
- Knowledge: Good knowledge of food production, menus, HACCP and food safety standards.
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