Jobs at Boutique Group (Now Hiring) — 2 open

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:   Lobby Lounge Manager

REPORTING TO: Director Of Food & Beverage

THE POSITION 

The Lobby Lounge Manager is responsible for overseeing the daily operations of the Lobby Lounge, ensuring exceptional guest experience, maintaining high standards of service, and driving revenue performance. This role combines leadership, operational management, and guest engagement, while actively promoting and embodying the Company’s legacy competencies and values.

RESPONSABILITIES

Leadership & Team Management:

• Recruit, train, supervise, and mentor all Lobby Lounge team members.

• Set performance standards, conduct regular performance reviews, and implement improvement plans.

• Foster a positive, collaborative, and guest-focused culture.

   

   

  Guest Experience Management:

• Ensure consistently high levels of guest satisfaction through personalized service and attention to detail.

• Handle guest feedback, complaints, and requests promptly and professionally.

• Develop initiatives to enhance the overall guest experience and encourage repeat visits.

   

   

  Operational Excellence:

• Oversee daily operations including staff scheduling, inventory management, procurement, and cost control.

• Ensure proper setup, presentation, and maintenance of the Lounge.

• Maintain adherence to hygiene, safety, and operational standards at all times.

   

   

  Financial & Performance Management:

• Monitor revenue, labor costs, and expenses to ensure profitability.

• Implement strategies to increase sales, including upselling, promotions, and loyalty programs.

• Prepare regular operational and financial reports for management review.

   

   

  Event & Service Coordination:

• Plan and execute special events, VIP services, and seasonal promotions.

• Collaborate with other hotel departments to ensure seamless execution of events and guest services.

   

   

  Training & Development:

• Identify skill gaps and organize ongoing training programs.

• Coach staff to achieve excellence in service standards and operational efficiency.

   

   

  Quality & Standards Compliance:

• Ensure compliance with company policies, F&B standards, and local regulations.

• Regularly inspect lounge areas, equipment, and inventory for quality and safety.

• Strategic Contributions:

• Provide recommendations to management for improving guest experience and operational performance.

• Analyze trends, customer feedback, and competitor offerings to identify opportunities for growth.

   

  Living the Brand 

• Is impeccably groomed, charming, graceful, 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 hotel in local community for its quality service through hosting local events.   

• Demonstrate professionalism, integrity, and a guest-focused approach.   

• Promote and practice the Company’s legacy competencies and values in all interactions. 

   

   

    

  Qualifications 

• Degree in Hospitality, Hotel Management, or a related field.
• Minimum of 5 years’ experience in F&B management, with at least 2 years in a supervisory or managerial role.
• Strong knowledge of food and beverage operations, standards, and service excellence.
• Proven ability to manage teams, budgets, and operational processes effectively.
• Excellent interpersonal, communication, and leadership skills.

• High attention to detail, problem-solving, and guest-centric mindset.

   

   

  MAIN COMPETENCIES 

   

• Leadership and team motivation.

• Guest service excellence and relationship management.

• Operational management and financial acumen.

• Integrity, professionalism, and ethical conduct.

• Strategic thinking, problem-solving, and decision-making.

• Commitment to continuous improvement and innovation.

• Embracing and practicing Company’s legacy competencies and values.