Restaurant Supervisor

About Red Palace: A symbol of Saudi Arabia’s heritage, The Red Palace stands as an extraordinary landmark in Riyadh, now reimagined as an ultra-luxury boutique hotel. Originally built in 1943, this historic Palace has been transformed into a masterpiece of refined hospitality, blending timeless elegance with contemporary sophistication. Nestled in the heart of the capital, The Red Palace offers an exclusive glimpse into the Kingdom’s storied past, featuring meticulously restored architecture, curated cultural experiences, and unparalleled service. Every detail has been thoughtfully designed to honor its legacy while delivering a modern interpretation of luxury. At The Red Palace, we invite guests to step into a world of history, prestige, and indulgence, where tradition and innovation seamlessly come together. HOTELS: Red Palace JOB TITLE: Restaurant Supervisor REPORTING TO: Restaurant Assistant Manager/ Restaurant Manager THE POSITION The Restaurant Supervisor is responsible for overseeing the daily operations of the hotel's restaurant and ensuring the efficient and profitable running of the dining outlet. This role plays a crucial part in delivering exceptional dining experiences, maintaining high service standards, and contributing to the maximization of revenue. RESPONSIBILITIES Culinary Excellence and Guest Experience Collaborate with the Assistant Restaurant Manager to ensure consistently high-quality food and beverage offerings that align with guest expectations Monitor and maintain service standards, providing guidance and coaching to restaurant staff to deliver personalized and attentive service Address guest feedback and concerns promptly to maintain guest satisfaction and resolve any issues Foster a guest-centric culture among restaurant staff, emphasizing attention to detail and a commitment to exceeding guest expectations Operational Efficiency Oversee the day-to-day operations of the restaurant, including scheduling, staffing, and inventory management Implement and enforce operational policies and procedures to optimize efficiency, productivity, and guest satisfaction Monitor and analyze key performance indicators (KPIs) related to the restaurant's operations, and recommend strategies to improve performance Coordinate with other department heads to ensure seamless communication and collaboration Financial Performance Contribute to the development and implementation of strategies to maximize revenue and profitability for the restaurant Monitor pricing, food cost, and sales performance, and recommend corrective actions as necessary Analyze financial reports and identify variances, proposing actions to improve financial performance Implement cost control measures without compromising quality or guest satisfaction Health, Safety, and Regulatory Compliance Ensure compliance with all applicable health, safety, and regulatory standards within the restaurant Maintain a safe and clean environment for guests and staff, adhering to food safety and sanitation guidelines Conduct regular inspections and address potential hazards or issues to mitigate risks Stay informed about industry trends and regulatory changes and implement necessary adjustments LIVING THE BRAND Is impeccably groomed, charming and graceful Is thoughtful and welcoming Take pride in anticipating guest needs through service that is warm, genuine and intuitive Understand what is required to offer “emotional luxury” and to provide service that is elegant and discreet Create the guest experience through their senses through all public touch points Ensuring quality is never compromised Is generous in spirit with guests and colleagues alike Establish the reputation of the Palace in local community for its quality service through hosting local events The ability to embrace and practice our legacy values and competencies Demonstrate professionalism, integrity, and ethical conduct in all interactions. Promote and practice the Company’s legacy competencies and values within the team. QUALIFICATIONS High school diploma or equivalent; Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred Minimum 2 years of experience in a restaurant or food and beverage supervisory role, preferably in a luxury hotel setting Strong knowledge of food and beverage operations, including menu execution, cost control, and inventory management Excellent leadership, communication, and interpersonal skills, with the ability to work effectively in a team Proven problem-solving and decision-making abilities Exceptional attention to detail and a commitment to delivering high-quality service Familiarity with financial analysis and reporting Proficient in using hotel management software and systems Flexible to work evenings, weekends, and holidays as required Fluency in English; proficiency in Arabic is preferred Local market experience is a

High school diploma or equivalent; Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred. Minimum 2 years of experience in a restaurant or food and beverage supervisory role, preferably in a luxury hotel setting. Strong knowledge of food and beverage operations, including menu execution, cost control, and inventory management. Excellent leadership, communication, and interpersonal skills, with the ability to work effectively in a team. Proven problem-solving and decision-making abilities. Exceptional attention to detail and a commitment to delivering high-quality service. Familiarity with financial analysis and reporting. Proficient in using hotel management software and systems. Flexible to work evenings, weekends, and holidays as required. Fluency in English; proficiency in Arabic is preferred.

Culinary Excellence and Guest Experience: Collaborate with the Assistant Restaurant Manager to ensure consistently high-quality food and beverage offerings that align with guest expectations. Monitor and maintain service standards, providing guidance and coaching to restaurant staff to deliver personalized and attentive service. Address guest feedback and concerns promptly to maintain guest satisfaction and resolve any issues. Foster a guest-centric culture among restaurant staff, emphasizing attention to detail and a commitment to exceeding guest expectations. Operational Efficiency: Oversee the day-to-day operations of the restaurant, including scheduling, staffing, and inventory management. Implement and enforce operational policies and procedures to optimize efficiency, productivity, and guest satisfaction. Monitor and analyze KPIs related to the restaurant's operations, and recommend strategies to improve performance. Coordinate with other department heads to ensure seamless communication and collaboration. Financial Performance: Contribute to the development and implementation of strategies to maximize revenue and profitability for the restaurant. Monitor pricing, food cost, and sales performance, and recommend corrective actions as necessary. Analyze financial reports and identify variances, proposing actions to improve financial performance. Implement cost control measures without compromising quality or guest satisfaction. Health, Safety, and Regulatory Compliance: Ensure compliance with all applicable health, safety, and regulatory standards within the restaurant. Maintain a safe and clean environment for guests and staff, adhering to food safety and sanitation guidelines. Conduct regular inspections and address potential hazards or issues to mitigate risks. Stay informed about industry trends and regulatory changes and implement necessary adjustments. Living the Brand: Demonstrate professionalism, integrity, and ethical conduct in all interactions; promote and practice the Company’s legacy competencies and values within the team. Is impeccably groomed, charming and graceful; attentive to guest needs; create the guest experience through all public touch points; ensure quality is never compromised; establish the Palace’s reputation in the local community for its quality service through hosting local events.