Job Description: Restaurant Management/ F & B Service Trainer 
Location: HTMi Saudi Arabia Position: Full-Time 
Reports To: Academic Director
Job Summary: 
The Restaurant Management Trainer at HTMi Saudi Arabia is responsible for equipping students with the knowledge and practical skills necessary for successful careers in restaurant operations and management. The role involves delivering engaging theoretical and hands-on training, fostering a professional learning environment, and ensuring alignment with the hospitality industry's best practices and HTMi's standards.
Key Responsibilities: 
Instruction and Training Delivery: 
Deliver classroom-based and practical training on restaurant management topics, including service operations, team management, customer relationship management, and financial oversight. 
Teach students essential skills in staff training, inventory control, menu engineering, and service excellence. 
Integrate real-world scenarios into teaching to bridge theoretical knowledge and industry practices. 
Develop students’ problem-solving and decision-making skills by simulating challenges common to restaurant operations.
Program Development and Maintenance: 
Collaborate with the Academic Director to design and update curricula, lesson plans, and assessment tools to align with current industry standards. 
Incorporate industry trends, such as sustainability, technology, and evolving customer preferences, into course content. 
Ensure all training materials meet HTMi’s standards for vocational excellence.
Student Support and Mentorship: 
Guide and mentor students in developing managerial competencies, professional behavior, and confidence for career success. 
Provide individualized coaching to help students achieve their learning goals and career aspirations. 
Prepare students for evaluations, including operational case studies, customer service simulations, and management strategy presentations.
Professional Development and Collaboration: 
Stay current with industry trends, certifications, and management best practices through professional development. 
Work collaboratively with other trainers and staff to create an integrated learning experience across disciplines. 
Participate in recruitment events and orientation sessions to promote the restaurant management program to prospective students.
Qualifications and Requirements: 
Education: 
Minimum of a bachelor’s degree in hospitality management, Restaurant Management, or a related field. 
Experience: 
4 to 5 years of industry experience in restaurant management, with roles starting from Assistant Manager or higher. 
Proven expertise in managing restaurant operations, staff supervision, customer relations, and financial performance. 
Prior experience in teaching, training, or mentoring in a vocational or professional setting is a strong plus.
Skills and Competencies: 
Strong leadership and managerial skills, with the ability to inspire and guide students. 
Expertise in restaurant operations, including front-of-house, back-of-house, and financial management. 
Excellent communication and interpersonal skills to engage with a diverse student population. Proficiency is English is a must. 
Solid understanding of industry-standard tools and systems (e.g., POS, inventory systems). 
Commitment to fostering an inclusive and professional learning environment.
Additional Qualifications (Preferred): 
Certification in restaurant management or hospitality from recognized accrediting bodies (e.g., CHA, ServSafe). 
Evidence of specialized training or certifications in customer service, food and beverage management, or team leadership. 
Experience with curriculum development or accreditation processes in hospitality training.