Hospitality Supervisor

Khobar, Saudi Arabia | Posted on 01/21/2026

• Be Part ofthe Legacy: Join a club that’s redefining the futureof Saudi sports, striving to lead the competition and set new standards of excellence.
• Experience the Culture: Thrive in an environment that values quality,accountability, diversity, synergy, innovation, and ambition, while embracing harmony—this is the Qadsiah Way
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Be Part of a Legacy Bigger Than the Game

At Al-Qadsiah Club we create more than teams! We’re craftinga legacy that goes beyond the game, making an impact both on and off the field.

Driven by ambition, synergy, and innovation, we aim to inspire generations.

While shaping the future of Saudi sports.

This is more than just a job! It’s an opportunity to be part of something larger than yourself. At Al-Qadsiah, you’ll play a key role inshaping our legacy, contributing to the nation’s sports vision, and making history every step of the way.

Overview:

The Hospitality Supervisor is responsible for overseeing all hospitality preparations for events andmatch-days, ensuring exceptional food and beverage service both inside and outside the club. This role also involves managing staff uniforms, youth accommodation.

Hospitality, and the club’s apartment kitchen, central kitchen, and potentialF&B leases opportunities. The supervisor will handle all F&Bprocurement, vendor relations, payments, and staff management, includingkitchen staff and office assistance. The goal is to deliver outstandinghospitality experiences that uphold the club's standards.

Key Responsibilities:

1. Event and Match-day Hospitality:

• Coordinate all hospitality preparations for eventsand match-days.
• Ensure high-quality food and beverage service insideand outside the club.
• Liaise with event organizers to meet specific requirements and expectations.
• Oversee setup and breakdown of hospitality areas,ensuring cleanliness and order.

2. Staff Uniform and Youth Accommodations:

• Manage the uniform inventory for all hospitalitystaff.
• Ensure uniforms are clean, presentable, and distributed appropriately.
• Oversee hospitality services for youthaccommodations, ensuring a comfortable and welcoming environment.

3. Club Apartment and Central Kitchen Management:

• Supervise operations of the club apartment kitchen,ensuring compliance with health and safety standards.
• Manage the central kitchen and café leases, including negotiating lease terms and overseeing tenant relations.
• Identify and develop other lease opportunities, both short-termand long-term, to optimize club facilities.

4. Office assistants and Kitchen Staff Management:

• Manage, train, and schedule kitchen staff and officeassistants.
• Ensure staff adhere to club policies and maintain high service standards.
• Conduct regular performance reviews and provideconstructive feedback.

5. F&B Procurement and Vendor Management:

• Oversee all food and beverage procurement activities.
• Establish and maintain relationships with vendors,ensuring timely delivery and quality of goods.
• Follow up on vendor payments and resolve any payment issues promptly.
• Monitor items delivery, items inventory levels andmanage stock to prevent shortages or overstocking.

6. Operational Oversight and Compliance:

• Ensure compliance with health and safety regulation sin all areas of responsibility.
• Implement and maintain standard operating procedures for hospitality services.
• Conduct regular inspections to ensure cleanliness,safety, and quality standards are met.
• Oversee air perfume contract, coordinate the distribution of diffuser, and maintain optimal oil levels.
• Assist in budgeting and financial planning for the hospitality department.
• Monitor expenses and implement cost-control measures(P&L)
• Prepare and present financial reports related tohospitality operations.

8. Customer Service:

• Address and resolve customer complaints and feedbackefficiently to avoid reoccurrence and maintain customer complaints record.
• Maintain a strong presence during events to ensure smooth operations and high customer satisfaction.

9. Periodic Reporting:

• Prepare and submit periodic reports to the line manager, detailing operational performance, financial status, and anyissues or improvements in hospitality services.
• Plan on upcoming events,…