F&B SUpervisor

Overview

F&B SUpervisor Jobs in Tabuk, Saudi Arabia at Jayasom Wellness Resort Amaala

Title: F&B SUpervisor

Company: Jayasom Wellness Resort Amaala

Location: Tabuk, Saudi Arabia

An Exclusive Retreat of Wellness and Singularity

In Partnership with Red Sea Global (RSG

)
Opening in 2025, Jayasom Wellness Resort at Triple Bay, AMAALA will be a destination like no other—an immersive retreat for adults, families, and private residents seeking deep healing, conscious living, and meaningful connectio

n.
Jayasom brings to life a haven of purpose-driven hospitality rooted in holistic health, integrative medicine, and soulful care. This wellness haven will offer tailored journeys anchored in Western science and complementary therapies—ranging from physiotherapy, fitness, and nutrition to spa treatment, mindful recreation, and traditional healing practices. Every experience is designed to restore balance, ignite vitality, and foster connection with self, others, and natu

re.
We’re assembling a pioneering team of healers, wellness practitioners, clinicians, and creatives—individuals who are passionate about elevating human potential and reshaping the future of l

ife.
Join Jayasom. Redefine the future of well

ness.
JOB P

• URPOSEAssist the Gourmet Service team of Jayasom Amaala translate Jayasom’s strategy and wellness culture into actionable gourmet service programs, activities, and initiatives, whilst ensuring the right structure and operational policies and procedures are in
• place.Assist the Gourmet Service Manager manage the restaurants, bars and organic retail kiosk operations of the resort, and to oversee all activities in the gourmet service such as training the staff, product purchasing and departmental b
• udget.Ambassador of the company’s wellness and sustainability culture, promote its awareness amongst team members by leading by example and living a healthy life

style.
GENERAL RESPONSIB

• ILITIESEnsure all restaurant, bars and organic retail kiosks operation are carried out to the highest standards and according to Jayasom’s food and beverage p
• urpose.Establish long-lasting relationships with vendors, outsourcing partners, guests, owners and coll
• eagues.Maintain outstanding communication with all reporting lines, ensuring the right reports receive the right communication and information in du
• e time.Promote a friendly, dynamic and collaborative work environment that includes, open communication, team work, participation, creativity, trust, respect, professionalism a
• nd fun.Pro-actively participate in meetings and comm
• ittees.Work towards exceeding company’s business t
• argets.Take a positive and resourceful approach to every p
• roject.Carry out any other reasonable duties and responsibilities as as

signed.
PEOPLE MA

• NAGEMENTParticipate in the building of an effective gourmet service team by proactively participate in their selection, training, and deve
• lopment.Lead by example, provide a common vision and effective communication to the gourmet servi
• ce team.Walk the talk, model the desired be
• haviors.Provide a supportive and caring work environment where team members are encouraged to ask questions, seek feedback, share opinions, perspectives, and discuss problems and mistakes without fear of embarrassment and retr
• ibution.Lead with empathy, trying to understand team members’ thoughts and perspectives to gain insight into their emotions and to better connect wi
• th them.Assign responsibilities to team members, provide them with the right environment and support to take ownership and to be accountable towards the delivery of their daily tasks, projects, and objectives as per company service standards and set ti
• melines.Ensure team members have a complete understanding of their role, responsibilities, and company expectations, as well as the role of others to help them know whom to ask for information/support when r
• equired.Encourage team members to participate in learning activities/programs, committees, seminars, webinars, community relations activities and programs, meetings,
• surveys.Celebrate successes and recognize the contribution of team
• members.Set regular feedback discussions with team members, on performance, to set up and follow through tasks/projects, monitor how they are feeling and provide them with the right support and g
• uidance.Nurture teamwork and collaboration within own department, and with other property depa
• rtments.Foster team members’ commitment to deliver excellent and customized guest

service.
KEY OPERATIONAL RESPONS

• IBILITIESAssist the Gourmet Service Manager to develop and implement the operational procedures and standards to enhance and measure quality; continually challenge the policies and procedures to ensure state-of-the-art techniques, equipment and terminology are inco
• rporated.Schedule and coordinate the work of the gourmet service team to ensure service is economical, technically correct and within budgeted labour cos
• ts goals.Lead and organise the gourmet service department tastings and trainings for all food and beverage
• products.Knowledgeable about all types of allergens, food preferences, guests’ intolerances and perform up selling for all items based on guest medical profile and offering alte
• rnatives.Be knowledgeable to operate the existing POS system Micros based on the trained responsibility level as assigned in the de
• partment.Monitor and analyse competitor menus, products and
• service.Handle guest’s complaints in a prompt and courteous manner to guarantee 100% guest sati
• sfaction.Make regular inspections of restaurants, bars and organic retail kiosk units to observe quality of service, cleanliness and sanitation of service areas, equipment and staff appearance and
• hygiene.Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and e
• quipment.Keep up to date with service and culinary trends and provide improvement feedback to the Head of
• Gourmet.Prepare operational reports and analyse setting forth progress and adverse trends and make appropriate recomme
• ndations.Ensure the gourmet service team will maintain a high level of service in accordance with the established s
• tandards.Be at the front of house, to meet with the guests, seek feedback and develop loyal relat
• ionships.Coordinate with gourmet kitchen team to educate service team members of new products a
• nd menus.Conduct regular inventory of operating supplies and equipment together with the stewarding department providing matchin
• g report.Obtain an account for the correct settlement of all issued bills and be overall responsible for the outlet’
• s floats.Responsible for daily reports such as revenue, voids, guest complaints, guest’ preferences, special guests’ celebration and o
• ccasions.Prepare, facilitate and attend departmental and resort meetings as per property’s operational gu
• idelines.Prepare staff roster based on business levels to maximise staff productivity while ensuring a healthy and balance
• d living.Ensure that the established opening and closing procedures for the gourmet service outlets are well communicated and

followed.
JOB RE

QUIREMENTS
Quali

• fications: BA in Hotel Management or

equivalent
Work

• Experience: Previous experience in a similar role in a luxury resort and in
• pre-openingProgressive experience in high qua

lity servic

• e
  Knowledge: Wellness cuisi
• ne and trendsFood regulations and heal
• th and safetyHotel information system – Opera, Fidelio Mi

cros Symphony

• Competencies: Mot
• ivating othersBuilding e
• ffective teamsManaging vision
• & purposeEth
• ics and valuesCultivate
• relationshipsB
• usiness acumenLeadi
• ng in wellnessTech

nical capacity
Tec

• hnical Skills: Strong atten
• tion to detailsExcellent
• time managem
• entCost cont
• rolMulti
• taskingPlanningTeamwork an
• d collaborationAbility to
• handle pressureCreative

and innov

• ative
  At
• titude: PositiveFriendly
• and approachableFlexible and ada
• ptable to changeResponsi
• ble and re

liableEmpat

• hetic
  Disclaimer:The above statements are intended to describe the general nature and level of work being performed. This is not an exhaustive list of
• responsibilities.Position Descriptions are dynamic and change depending on the organizatio
• nal requirements.All staff may be required to perform duties outside of their normal responsibili

ties as required.