وظائف مدير مطعم - المنامة البحرين

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><b>About Four Seasons:</b></p><br><br><p>Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.<br>At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.</p><br><br><br><br><p><b>About the location:</b></p><br><br>On an exclusive island in the heart of the Kingdom’s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.<br><br><p><b>Position Summary</b></p><br><br><p>The Restaurant Director is responsible for the strategic leadership and overall management of a signature Asian restaurant and luxury lounge, ensuring exceptional guest experiences, operational excellence, financial success, and employee engagement. This role oversees all front-of-house operations, drives business growth, enhances service standards, and develops high-performing teams while maintaining a strong focus on innovation, quality, and hospitality excellence.</p><br><br><br><p><b>Key Responsibilities</b></p><br><br><ul><li>Provide overall leadership and direction for the restaurant and lounge, ensuring alignment with company objectives and luxury hospitality standards.</li><li>Drive exceptional guest experiences through personalized service, guest engagement, and proactive service recovery.</li><li>Develop and execute business strategies to maximize revenue, profitability, and market positioning.</li><li>Lead, mentor, and develop management and line-level teams to achieve operational excellence and promote career growth.</li><li>Foster a culture of accountability, teamwork, recognition, and continuous improvement.</li><li>Collaborate with culinary, beverage, and marketing teams to deliver innovative dining and entertainment experiences.</li><li>Ensure the highest standards of food quality, beverage service, presentation, cleanliness, and venue ambiance.</li><li>Build and maintain relationships with VIP guests, key stakeholders, and industry partners.</li><li>Oversee financial performance, including budgeting, forecasting, labor management, cost control, and profit optimization.</li><li>Analyze performance metrics, sales trends, guest feedback, and market conditions to identify opportunities for growth.</li><li>Implement strategies to increase guest frequency, average spend, and overall venue profitability.</li><li>Direct inventory management processes and ensure effective purchasing, receiving, and stock control procedures.</li><li>Monitor labor productivity and ensure staffing levels align with business demands.</li><li>Support the development and execution of promotional campaigns, seasonal activations, special events, and guest engagement initiatives.</li><li>Ensure compliance with all health, safety, sanitation, licensing, and regulatory requirements.</li><li>Conduct regular operational audits and implement corrective actions to maintain service and quality standards.</li><li>Lead recruitment, succession planning, performance management, and talent development initiatives.</li><li>Conduct regular training sessions and performance reviews to enhance individual and team performance.</li><li>Oversee the successful execution of private dining events, VIP functions, corporate gatherings, and special occasions.</li><li>Review and respond to guest feedback, implementing continuous improvement initiatives where necessary.</li><li>Prepare operational and financial reports and communicate business performance to senior leadership.</li><li>Identify emerging industry trends and implement creative initiatives that enhance guest satisfaction and venue reputation.</li></ul><br><p><b>Qualifications</b></p><br><br><ul><li>Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.</li><li>Minimum 7 years of progressive leadership experience in luxury hospitality, fine dining restaurants, upscale lounges, or destination food and beverage venues.</li><li>Proven experience managing multiple outlets or complex, high-volume operations.</li><li>Strong understanding of restaurant operations, beverage management, guest service, and luxury hospitality standards.</li><li>Demonstrated success in financial management, budgeting, forecasting, and revenue generation.</li><li>Exceptional leadership, communication, coaching, and team development skills.</li><li>Strong business acumen and analytical abilities.</li><li>Experience with hospitality management systems and Microsoft Office applications.</li><li>Ability to work flexible schedules, including evenings, weekends, and holidays.</li></ul><br><br><br><br><br><br> </div>

<p>Provide overall leadership and direction for the restaurant and lounge, ensuring alignment with company objectives and luxury hospitality standards. Drive exceptional guest experiences through personalized service, guest engagement, and proactive service recovery. Develop and execute business strategies to maximize revenue, profitability, and market positioning. Lead, mentor, and develop management and line-level teams to achieve operational excellence and promote career growth. Foster a culture of accountability, teamwork, recognition, and continuous improvement. Collaborate with culinary, beverage, and marketing teams to deliver innovative dining and entertainment experiences. Ensure the highest standards of food quality, beverage service, presentation, cleanliness, and venue ambiance. Build and maintain relationships with VIP guests, key stakeholders, and industry partners. Oversee financial performance, including budgeting, forecasting, labor management, cost control, and profit optimization. Analyze performance metrics, sales trends, guest feedback, and market conditions to identify opportunities for growth. Implement strategies to increase guest frequency, average spend, and overall venue profitability. Direct inventory management processes and ensure effective purchasing, receiving, and stock control procedures. Monitor labor productivity and ensure staffing levels align with business demands. Support the development and execution of promotional campaigns, seasonal activations, special events, and guest engagement initiatives. Ensure compliance with all health, safety, sanitation, licensing, and regulatory requirements. Conduct regular operational audits and implement corrective actions to maintain service and quality standards. Lead recruitment, succession planning, performance management, and talent development initiatives. Conduct regular training sessions and performance reviews to enhance individual and team performance. Oversee the successful execution of private dining events, VIP functions, corporate gatherings, and special occasions. Review and respond to guest feedback, implementing continuous improvement initiatives where necessary. Prepare operational and financial reports and communicate business performance to senior leadership. Identify emerging industry trends and implement creative initiatives that enhance guest satisfaction and venue reputation.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Minimum 7 years of progressive leadership experience in luxury hospitality, fine dining restaurants, upscale lounges, or destination food and beverage venues. Proven experience managing multiple outlets or complex, high-volume operations. Strong understanding of restaurant operations, beverage management, guest service, and luxury hospitality standards. Demonstrated success in financial management, budgeting, forecasting, and revenue generation. Exceptional leadership, communication, coaching, and team development skills. Strong business acumen and analytical abilities. Experience with hospitality management systems and Microsoft Office applications. Ability to work flexible schedules, including evenings, weekends, and holidays.</p>

<p><h4>Company description</h4> <p>Join us at Accor, where life pulses with passion!</p> <p>As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status quo.</p> <p>By joining us, you will become a Heartist® because hospitality is, first and foremost, a work of heart.</p> <p>You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!</p> <p>You will enjoy exclusive benefits, specific to the sector and beyond, as well as strong recognition for your daily commitment.</p> <p>Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.</p> <p>Hospitality is a work of heart.</p> <p>Join us and become a Heartist®.</p> <h4>Job description</h4> <p>Inspect and perform preventative maintenance on property’s facilities and equipment.</p> <p>Inspect all areas of the property for safety issues and take immediate corrective action.</p> <p>Assist guests regarding property facilities in an informative and helpful way.</p> <p>You perform highly diversified duties to install, troubleshoot, repair and maintain the property’s facilities and equipment to ensure a safe and functional environment for the guests.</p> <h4>Qualifications</h4> <ul> <li>Relevant building maintenance experience is an asset.</li> <li>Strong interpersonal and problem-solving abilities.</li> <li>Highly responsible and reliable.</li> <li>Technical support and maintenance background is mandatory.</li> </ul> <h4>Additional information</h4> <ul> <li>At least 1 year of hotel industry experience.</li> <li>AC maintenance experience preferred (not mandatory).</li> </ul></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>Description for Internal Candidates<br>Job Announcement – Head Chef / Tournant Fine Dining&nbsp;<br>Join Our Team<br>We are seeking an exceptional <br>Culinary Professional<br>to lead and elevate our fine dining operations. This is a unique opportunity for a passionate hospitality leader with extensive international experience in luxury hotels and Michelin-starred restaurants.<br>Key Requirements<br>Professional Experience<br>Minimum <br>8–10 years of experience<br>in internationally recognized <br>5-star luxury hotels across Europe<br>.<br>Minimum <br>6 years of leadership experience<br>in <br>Michelin-starred fine dining restaurants<br>located in <br>Europe, Scandinavia, USA, or Asia Pacific<br>.<br>Proven track record of delivering exceptional guest experiences in high-end dining environments.<br>Strong understanding of luxury service standards, wine knowledge, culinary trends, and fine dining etiquette.<br>Desired Profile<br>Highly passionate and dedicated hospitality professional.<br>Self-motivated leader with a strong drive for excellence.<br>Entrepreneurial mindset with the ability to identify opportunities, drive innovation, and improve profitability.<br>Inspirational team builder with excellent coaching and mentoring skills.<br>Hands-on operator with exceptional attention to detail.<br>Strong commercial acumen and business management capabilities.<br>Ability to thrive in a fast-paced, performance-driven environment.<br>Outstanding communication and interpersonal skills.<br>International experience and multicultural awareness.<br>Key Responsibilities<br>Lead daily restaurant operations while maintaining world-class service standards.<br>Drive guest satisfaction and create memorable dining experiences.<br>Develop, mentor, and inspire high-performing service teams.<br>Collaborate closely with culinary leadership to ensure seamless execution.<br>Manage budgets, labor costs, profitability, and operational efficiencies.<br>Implement innovative concepts and continuously elevate the guest journey.<br>Ensure compliance with all health, safety, and quality standards.<br>Support business growth through strategic planning and revenue-generating initiatives.&nbsp;<br>Shape, develop and influence our dining concepts<br>Apply Now<br>If you are a passionate hospitality professional with luxury hotel and Michelin-starred restaurant experience, a strong entrepreneurial spirit, and a commitment to excellence, we invite you to submit your application.<br>Only candidates meeting the required international luxury hospitality and Michelin-starred experience criteria will be considered.<br>#LI-NS1 <br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>Same Posting Description for Internal and External Candidates <br>Same Posting Description for Internal and External Candidates<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<p>Identify and acquire new restaurant partners through cold calls, field visits, and networking. Build and maintain a strong sales pipeline to achieve monthly and quarterly sales targets. Present Talabat s value proposition, negotiate contracts, and close partnership agreements. Ensure a smooth onboarding process for partners, coordinating with internal teams to activate listings. Encourage clients/ restaurants to upload pictures of their menu on Talabat. Implement promotions, coupons, and vouchers to boost and generate sales growth. Collect market intelligence and competitor activity to refine sales strategies. Maintain accurate records of all sales activities and client interactions using CRM tools. Provide feedback from partners to help improve our platform and services.</p><p><strong>Desired Candidate Profile</strong></p><ul><li>Bachelor's degree in Business, Marketing, or a related field.</li><li>1-3 years of experience in field sales, preferably in e-commerce, FMCG, or technology startups.</li><li>Proven track record of meeting or exceeding sales targets.</li><li>Strong communication, negotiation, and interpersonal skills.</li><li>Self-motivated with a results-driven approach.</li><li>Proficiency in Microsoft Office and CRM systems is a plus (e.g., Salesforce).</li><li>Fluency in English &amp; Arabic.</li><li>A valid driving license is must.</li></ul>

<p>A successful Construction Group are seeking a Contracts Manager in Manama, Bahrain. The company are engaged in civil engineering and building works, with expertise in hotel, commercial, residential and industrial projects. Key Responsibilities: The Contracts Manager will oversee all contractual aspects of projects, managing contracts from tender to completion, ensuring projects perform within our contractual obligation and acting as a liaison between clients, contractors, and consultants to resolve issues and maintain agreements. The Contracts Manager will support the Project Managers / Project Teams and attend all progress review meetings with clients and consultants ensuring that our contractual rights are reserved, managing change / variation orders, monitoring compliance with specs and contract documents, and handling disputes, ensuring all parties understand their obligations in line with contract administration standards. The Contracts Manager will work closely with the Head of Operations and Commercial Manager to contribute to the lifecycle management, and will report to the senior Management for all contractual matters. He will serve as a point of contact in projects, facilitating communication, and relationships with clients and consultants, ensuring our contractual right is established in line with the terms and conditions of the contract. Also, he will assist and advise Project Managers in writing contractual letters and will identify contractual risks, always ensuring legal and contractual compliance.</p><p>• Proven track record working for main contractors, with at least 5 years working in a similar capacity. • Strong knowledge of contracts widely used across Bahrain and the wider GCC (FIDIC, MoW, lump sum, and unit price). • A well-structured approach to contract interpretation and application with an ability to counter client/consultant arguments orally and written • Excellent negotiation, communication, and organizational skills and ability to resolve contractual issues and work under pressure and manage multiple projects. • Degree Qualified, preferably with a further qualification in construction law or claims. • Comfortable representing the company in meetings with clients and consultants. The package on offer is up to BD 3,000 per month plus accommodation, company car, flights and medical insurance, subject to qualifications and experience. The position can be offered on a single or married status basis. If you would be interested in exploring or discussing this opportunity, please apply through this website or email Richard Bell your CV in strict confidence quoting reference number: RB1606</p>

<p>The Accountant will work closely with the Corporate management along with HR department and take responsibility for performing the day-to-day tasks associated with recording and analyzing various entries related to the financial statements for multiple restaurant locations.</p><p><b><br></b></p><p><b>Responsibilities</b></p><ul><li>Manage and maintain accurate financial records and ledgers.</li><li>Prepare monthly, quarterly, and annual financial statements and reports.</li><li>Ensure compliance with financial regulations and standards.</li><li>Handle tax filings and liaise with auditors.</li><li>Conduct financial analysis to support business planning and decision-making.</li><li>Monitor cash flow and manage accounts payable/receivable.</li><li>Assist in budgeting and forecasting activities.</li><li>Collaborate with HR department to facilitate Salaries</li><li>Manage Tamkeen, Sio and LMRA payments with collaboration of HR Department.</li><li>Collaborate with other departments to ensure financial accuracy and efficiency.</li></ul><p><strong>Desired Candidate Profile</strong></p><p><b>Qualifications</b></p><ul><li>Bachelor's degree in Accounting, Finance, or a related field.</li><li>Professional accounting certification (e.g., CPA, CMA) preferred.</li><li>Minimum of 7 years of accounting experience in Food and beverages sectors (Fine dining restaurants).</li><li>In-depth knowledge of accounting principles and standards.</li><li>Proficient with accounting software and MS Office Suite.</li></ul><p>Skills</p><ul><li>Financial Reporting</li><li>Tax Filings</li><li>Auditing</li><li>Financial Analysis</li><li>Budgeting and Forecasting</li><li>Accounts Payable/Receivable</li><li>Accounting Softwares</li><li>MS Excel</li></ul>

<p><h4>Job summary</h4> <p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p> <h4>Candidate profile</h4> <p><strong>Education and experience</strong></p> <ul> <li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li> <li>OR</li> <li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li> </ul> <h4>Core work activities</h4> <p><strong>Ensuring culinary standards and responsibilities are met</strong></p> <ul> <li>Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.</li> <li>Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.</li> <li>Assists Executive Chef with all kitchen operations and preparation.</li> <li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li> <li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li> <li>Assists in determining how food should be presented and creates decorative food displays.</li> <li>Maintains purchasing, receiving and food storage standards.</li> <li>Ensures compliance with food handling and sanitation standards.</li> <li>Performs all duties of kitchen managers and employees as necessary.</li> <li>Recognizes superior quality products, presentations and flavor.</li> <li>Ensures compliance with all applicable laws and regulations.</li> <li>Follows proper handling and right temperature of all food products.</li> <li>Operates and maintains all department equipment and reports malfunctions.</li> <li>Checks the quality of raw and cooked food products to ensure that standards are met.</li> </ul> <p><strong>Leading kitchen operations</strong></p> <ul> <li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li> <li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li> <li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li> <li>Encourages and builds mutual trust, respect, and cooperation among team members.</li> <li>Serves as a role model to demonstrate appropriate behaviors.</li> <li>Maintains the productivity level of employees.</li> <li>Ensures employees understand expectations and parameters.</li> <li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li> <li>Ensures property policies are administered fairly and consistently.</li> <li>Communicates performance expectations in accordance with job descriptions for each position.</li> <li>Recognizes success performance and produces desired results.</li> </ul> <p><strong>Ensuring exceptional customer service</strong></p> <ul> <li>Provides services that are above and beyond for customer satisfaction and retention.</li> <li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li> <li>Sets a positive example for guest relations.</li> <li>Empowers employees to provide excellent customer service.</li> <li>Interacts with guests to obtain feedback on product quality and service levels.</li> <li>Handles guest problems and complaints.</li> </ul> <p><strong>Maintaining culinary goals</strong></p> <ul> <li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li> <li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li> <li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li> <li>Trains employees in safety procedures.</li> </ul> <p><strong>Managing and conducting human resource activities</strong></p> <ul> <li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li> <li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li> <li>Participates in the employee performance appraisal process, providing feedback as needed.</li> <li>Brings issues to the attention of the department manager and Human Resources as necessary.</li> </ul> <p><strong>Additional responsibilities</strong></p> <ul> <li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, or in person.</li> <li>Analyzes information and evaluates results to choose the best solution and solve problems.</li> <li>Attends and participates in all pertinent meetings.</li> </ul> <p>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</p> <p>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</p></p><p></p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>Description for Internal Candidates<br>Description for Internal Candidates<br>POSITION SUMMARY<br>This position reports to the Director of Sales and Distribution. He/she performs daily quality checks, ensures that all tasks are performed to The Ritz-Carlton standards. He/she is involved in scheduling and small projects to enhance Sales &amp; Marketing services. Manage mini hotel inventory and ensure rate and market code accuracy in MARSHA and OPERA / Power of M. Submit reports outlining group performance for past, present, and future groups, focusing on groups past and approaching their cut-off dates. Process billing, room blocking, and other reservation tasks for groups. Ensure optimum service to bookers, guests, meeting planners, and other departments.<br>RESPONSIBILITIES<br>The primary responsibilities of the role include:&nbsp;<br>Sales &amp; Marketing<br>Provide administrative support for the Sales Executives, Sales Managers, Director of Business Travel, Director of (Segment) Sales, and Director of Sales and Distribution.<br>Filing system must be accessible and accurate at all times.<br>To have a tracing system for follow-up work by the sales personnel you are assigned to.<br>Department’s policies and procedures, training and development manuals, and relevant sales and marketing reports.<br>Minute meetings, transcribe and distribute to all relevant parties.<br>Retrieve and deliver departmental mail.<br>Highest level of phone responsiveness within the department.&nbsp;Phone coverage must be available from 09:00 to 17:00 hours.<br>Assist in the preparation of the hotel’s month – end report and annual budget.<br>Participate in daily Sales Line-up, weekly Sales Meeting, and other business-related meetings and functions.<br>Availability and storage of sales – related collateral.<br>Reservations<br>Ensures that all reservations are handled according to Ritz Carlton Brand Standards.<br>Handles reservation requests received in an accurate, complete and timely manner.<br>Has full knowledge of FIT reservations and able to handle ERS and Wholesale reservations and assists in these areas when needed<br>Ensures that guest and blocks profiles are linked to the reservation.<br>Ensures 100% accuracy of Market Segmentation in groups<br>Ensures that all amendments and changes are updated in the system.<br>Notes and follows up on guest preferences and special requests.&nbsp;<br>Monitors group activity with Reservation Manager, Revenue Manager, Director of Sales and Dir of CCS.<br>Communication<br>Ensures that all pertinent information is provided to bookers, guests and sales managers and all special requests are communicated to the CCS manager and Front office.<br>Ensures all group requirements are entered completely and accurately.&nbsp;<br>Maintains confidentiality of all guest information.<br>Maintains complete knowledge of upcoming and in-house groups and communicates any necessary information<br>Communicates status of groups – groups approaching cut-offs and full blocks to Revenue manager &amp; meeting planers.<br>Attends daily line-ups and communicate all challenges and successes with the rest of the team.<br>Promptly, accurately and consistently reports all guest incidents and how they were solved.<br>Attends designated meetings prepared with information related to group reservations.<br>Prepares and hosts weekly group communication meetings with Revenue/Sales/CCS<br>Delegates groups and tasks among the Group Reservations team<br>Attends Resume and Internal meetings in relation to events with rooms in the hotel<br>Coaching and Developing Others<br>Ensures ongoing training and development of Group Reservation Agents (wherever applicable)<br>Other<br>Performs all tasks as detailed in daily task list.<br>Processes visa applications for groups.<br>Produces weekly group tracker in the absence of the Group Reservations Supervisor.<br>Maintains the cleanliness and tidiness of the work area at all times.<br>Participates in related project teams.&nbsp;<br>Ensures group files are accurate and up to date.<br>Ensures accurate billings for groups.<br>Product Knowledge<br>Has in depth knowledge about room types and their features.<br>Has in depth knowledge about Restaurants, resorts, and other services offered in the hotel.<br>Is up to date knowledge of all running promotions and events in the hotel.<br>Revenue Management Knowledge<br>Is knowledgeable of Rate Structure and Rate Strategy.<br>Is knowledgeable of upcoming peak and need Periods.<br>Has full comprehension of all Ritz Carlton and property specific programs, packages and promotions.<br>Building Relationships<br>…eliminates insular thinking by fostering a positive climate for work relationships and teams committed to achieving organizational goals and initiatives.&nbsp;<br>Treats people fairly, with dignity and respect<br>Works to meet goals in a manner that does not disadvantage other individuals or groups<br>Demonstrates business ethics and personal integrity, i.e., is widely trusted; is seen as a direct, truthful individual<br>Listens and responds to others<br>Is interested in others’ views even if they counter own views<br>Is a team player and a leader.<br>Has ability to motivate staff and maintain a cohesive team.&nbsp;<br>Managing Work Execution<br>…proactively ensures that others have the accountability, authority and resources necessary to both manage work execution and drive for results.<br>Approaches work with a sense of urgency and purpose<br>Allocates time and resources effectively when faced with competing demands<br>Overcomes obstacles to accomplish challenging objectives<br>Follows through on inquiries, requests, and complaints<br>Works with meeting planners while they are in the hotel.<br>ORGANIZATIONAL CAPABILITY<br>…proactively identifies and develops talent within the organization.<br>Approaches work with a sense of urgency and purpose<br>Allocates time and resources effectively when faced with competing demands<br>Overcomes obstacles to accomplish challenging objectives<br>Follows through on inquiries, requests, and complaints<br>LEARNING &amp;APPLYING PERSONAL EXPERTISE<br>Acts independently to improve and increase skills and knowledge&nbsp;<br>Demonstrates an awareness of personal strengths and areas for improvement<br>Shares learning, innovations, and best practices with others&nbsp;<br>Is willing to learn from others&nbsp;<br>Performs all technical/procedural requirements of the job.<br>Has ability to train departments affected by the group reservations on the whole group reservation process and how it affects the whole hotel.<br>Experience&nbsp;<br>Must have a minimum of 2 years of hospitality experience at the Ritz-Carlton or another hotel company in a Supervisory position. Experience should be within various hotel departments, including Front Desk, Reservations, and Sales<br>Education&nbsp;<br>College degree preferred<br>Skills and Knowledge<br>Ability to maintain the hotel’s standards, policies and procedures <br>Comprehension of technical and managerial applications of Reservation systems including MARSHA and Opera<br>Comprehension of the reservation sales process for Ritz-Carlton<br>Ability to maintain positive and engaging relations with all inquiries<br>Ability to overcome objections&nbsp;<br>Ability to focus on details<br>Ability to multitask and take on cross-functional tasks when required<br>Ability to remain well organized and concentrated in high-stress situations<br>Knowledge of Outlook and Microsoft Excel<br>Fluency in the English language – both written and spoken<br>Knowledge of spoken Arabic is an advantage<br>Ability to work with minimum supervision<br>#LI-NS1<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.&nbsp;<br>Same Posting Description for Internal and External Candidates <br>Same Posting Description for Internal and External Candidates<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<p>&nbsp;Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).</p><h3>CORE WORK ACTIVITIES</h3>Leading Kitchen Operations for Property Leads kitchen management team. Provides direction for all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Encourages and builds mutual trust, respect, and cooperation among team members. Serving as a role model to demonstrate appropriate behaviors. Ensures property policies are administered fairly and consistently. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Supervises and coordinates activities of cooks and workers engaged in food preparation. Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities Develops and implements guidelines and control procedures for purchasing and receiving areas. Establishes goals including performance goals, budget goals, team goals, etc. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Manages department controllable expenses including food cost, supplies, uniforms and equipment. Participates in the budgeting process for areas of responsibility. Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met Provides direction for menu development. Monitors the quality of raw and cooked food products to ensure that standards are met. Determines how food should be presented, and create decorative food displays. Recognizes superior quality products, presentations and flavor. Ensures compliance with food handling and sanitation standards. Follows proper handling and right temperature of all food products. Ensures employees maintain required food handling and sanitation certifications. Maintains purchasing, receiving and food storage standards. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Interacts with guests to obtain feedback on product quality and service levels. Responds to and handles guest problems and complaints. Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Ensures employees are treated fairly and equitably. Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Administers the performance appraisal process for direct report managers. Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. Observes service behaviors of employees and provides feedback to individuals and or managers. Manages employee progressive discipline procedures for areas of responsibility. Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems.<p><strong>Desired Candidate Profile</strong></p>Education and Experience High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>Ensuring Culinary Standards and Responsibilities are Met<br>• Manages kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.<br>• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.<br>• Assists Executive Chef with all kitchen operations and preparation.<br>• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.<br>• Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.<br>• Assists in determining how food should be presented and creates decorative food displays.<br>• Maintains purchasing, receiving and food storage standards.<br>• Ensures compliance with food handling and sanitation standards.<br>• Performs all duties of kitchen managers and employees as necessary.<br>• Recognizes superior quality products, presentations and flavor.<br>• Ensures compliance with all applicable laws and regulations.<br>• Follows proper handling and right temperature of all food products.<br>• Operates and maintains all department equipment and reports malfunctions.<br>• Checks the quality of raw and cooked food products to ensure that standards are met.<br>Leading Kitchen Operations<br>• Supervises and coordinates activities of cooks and workers engaged in food preparation.<br>• Leads shifts while personally preparing food items and executing requests based on required specifications.<br>• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.<br>• Encourages and builds mutual trust, respect, and cooperation among team members.<br>• Serves as a role model to demonstrate appropriate behaviors.<br>• Maintains the productivity level of employees.<br>• Ensures employees understand expectations and parameters.<br>• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.<br>• Ensures property policies are administered fairly and consistently.<br>• Communicates performance expectations in accordance with job descriptions for each position.<br>• Recognizes success performance and produces desired results.<br>Ensuring Exceptional Customer Service<br>• Provides services that are above and beyond for customer satisfaction and retention.<br>• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.<br>• Sets a positive example for guest relations.<br>• Empowers employees to provide excellent customer service.<br>• Interacts with guests to obtain feedback on product quality and service levels.<br>• Handles guest problems and complaints.<br>Maintaining Culinary Goals<br>• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.<br>• Develops specific goals and plans to prioritize, organize, and accomplish your work.<br>• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.<br>• Trains employees in safety procedures.<br>Managing and Conducting Human Resource Activities&nbsp;<br>• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.<br>• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.<br>• Participates in the employee performance appraisal process, providing feedback as needed.<br>• Brings issues to the attention of the department manager and Human Resources as necessary.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather&nbsp;and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver&nbsp;a&nbsp;meaningful guest experience, we encourage you to explore&nbsp;your next career opportunity&nbsp;with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​&nbsp;begin&nbsp;your purpose,&nbsp;belong&nbsp;to an amazing global​&nbsp;team, and&nbsp;become&nbsp;the best version of you.</span> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <span><br>JOB SUMMARY<br>S/he is the right hand of the Executive Chef and Executive Sous Chef to set standards and maintain them to the Ritz-Carlton Bahrain standards. S/he is responsible for the&nbsp;smooth operation of the department; optimizes the use of materials and manpower, thereby maximizing revenue and guest satisfaction; executes training of Kitchen colleagues and set good example to enhance motivation of colleagues and reach the mission<br>CANDIDATE PROFILE&nbsp;<br>Education and Experience<br>• High school diploma or GED; 3 years experience in the culinary, food and beverage, or related professional area.<br>OR<br>• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 3 years experience in the culinary, food and beverage, or related professional area.<br>CORE WORK ACTIVITIES<br>MAIN DUTIES<br>Assists the Executive Chef and Executive Sous Chef in the supervision of all employees engage in each particular kitchen.<br>Attends daily meetings with the Executive Chef, Executive Sous Chef and all the other Senior Chefs regarding the updates for the day and review the list of things to do for maximum 2 days thereafter.<br>Holds meeting with the colleagues in each particular kitchen to discuss what has been carried out in the daily line-up and some other issues.<br>Establishes culinary standards for the specialty of each kitchen which includes banqueting that caters to a number of guests.<br>Plans menus and compile recipes for food tasting to be approved by Executive Chef and/or the Executive Sous Chef.<br>Ensures that specific and accurate product specifications are used in writing the recipes, wherever possible, needs to use local and seasonal products available to make the dishes in the menus easily.<br>Ensures quality of the fresh food products received in order to keep the quality of food we are serving to the guests.<br>Inspects four times daily all food stores and refrigerated areas and suggest, where necessary, correct storage methods to comply with Health &amp; Safety regulations as discussed further in this book<br>Checks any spoilage and ensure regular turnover of food items and informs the Executive Chef and/or the Executive Sous Chef.<br>Checks on a daily basis food preparation, individual costs, quality, quantity inventories and portion control.<br>In conjunction with the Executive Chef and/or Executive Sous Chef, establishes job methods and supervises on a regular basis, and correct if necessary, cooking standards to maintain a high quality of food and service on quality basis.<br>During service periods, personally runs the hot plate and assists when needed and ensures that the presentation as well as quality of the food is in accordance with the established standards.<br>Checks the cleanliness and sanitation in each particular kitchen outlets. Liaises with the Chief Steward in order to ensure high standards of cleanliness are maintained in all areas of the Kitchen, such as machinery, small Kitchen equipment, floors and fridges, to ensure a sufficient supply of crockery and cutlery for the service and the kitchen.<br>Plans the duty rosters on a weekly basis, ending every Fridays and to review on a daily basis with the Executive Chef /Executive Sous Chef accumulated overtime, lieu days and/or holidays even absenteeism.<br>Reports accidents and sickness in the Log Book and reports any such incidents to the Executive Chef / Executive Sous Chef on a daily basis.<br>Reports any problems regarding failure of machinery and small equipment to the Executive Chef / Executive Sous Chef and to follow up and ensure the necessary work has been carried out.<br>Conducts training and thorough briefing on the correct usage of Kitchen equipment and machinery and to check that this s carried out in the correct manner by all Kitchen colleagues.<br>Ensures the personal hygiene of the colleague is up to the standard.<br>Ensures that the daily log book is utilized, and complaints are immediately reported to the Executive Chef / Executive Sous Chef.<br>Ensures that all points mentioned in the log-book has been carried out i.e. Mise en Place and other instructions to complete the operation<br>Checks daily function sheets.<br>Passes all information to late shift about functions and or operations in the section including next day operations.<br>ADMINISTRATIONAL<br>Maintains, records and follows-up documentation i.e. department forms, checklists for control purposes. These documents are kept on file at least one year<br>OPERATIONAL<br>Assists the Executive Chef / Executive Sous Chef in interviewing and recruiting colleagues for all Kitchens.<br>Plans and implements effective skills training programmes in conjunction with the Training Manager and Departmental Trainers.<br>Weekly training of chef de cuisine and all their reports on European and global fine dining cooking technics and classic dishes not limited to modern interpretation according to established yearly training calendar in alignment with the Executive Chef<br>Maximises colleagues’ productivity and morale and consistently maintains discipline following hotel guidelines and local legislation.<br>Holds a daily training session and keep records, which will be submitted to the Chef’s Office for documentation purposes. Documents will be kept at least one year on their individual files<br>FINANCIAL<br>Develops standard recipes which allow all Kitchens to operate at an acceptable food cost.<br>Maximizes colleague’s productivity in order to minimize payroll costs.<br>Monitors operating costs and take corrective action when necessary to reduce expenses<br>MARKETING<br>Identifies market needs and trends in terms of food for both hotel guests and the local Market.<br>Monitors and conducts surveys and analyzes the menus and products of competitive restaurant operations.<br>Develops menus, buffets (where applicable) and "specials" which meet the needs of the target market and are in line with the operating concept for the restaurant.<br>Additional Responsibilities&nbsp;<br>• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.<br>• Analyzes information and evaluating results to choose the best solution and solve problems.<br>• Attends and participates in all pertinent meetings.<br>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.<br>At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world’s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. <br>Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.<br>Your role will be to ensure that the “Gold Standards” of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.<br>In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</span> </div>

<p>Lead and oversee the daily operations of the bar and lounge, ensuring seamless service execution and adherence to established standards. Deliver exceptional guest experiences through personalized service and proactive engagement with guests, including VIPs and repeat patrons. Ensure all food and beverage offerings are presented and served to the highest quality standards. Drive beverage sales and revenue through effective menu engineering, promotions, upselling initiatives, and innovative beverage programs. Collaborate with culinary and beverage teams to develop seasonal cocktails, premium beverage offerings, and unique guest experiences. Monitor guest feedback, respond to concerns promptly, and implement service recovery measures when necessary. Recruit, train, coach, mentor, and develop team members to achieve operational excellence and career growth. Conduct regular performance evaluations and provide ongoing feedback and recognition. Prepare and manage staffing schedules in line with business demands and productivity targets. Foster a positive, inclusive, and high-performing work environment that promotes teamwork and employee engagement. Ensure compliance with all health, safety, sanitation, and responsible alcohol service regulations. Maintain venue appearance, cleanliness, ambiance, and operational readiness at all times. Manage beverage inventories, ordering, receiving, storage, and stock rotation processes. Conduct regular inventory counts and implement measures to reduce waste, loss, and breakage. Monitor and control labor costs, beverage costs, and operating expenses to achieve budgeted financial goals. Analyze sales trends and operational performance to identify opportunities for improvement and revenue growth. Ensure adherence to company policies, standard operating procedures, and luxury hospitality service standards. Lead pre-shift meetings, communicate business updates, and ensure effective information flow among team members. Support special events, private functions, and promotional activities within the venue. Stay current with industry trends, emerging beverage concepts, luxury service practices, and guest preferences.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Minimum 3-5 years of management experience in luxury hospitality, upscale restaurants, cocktail bars, or fine dining establishments. Strong knowledge of wines, spirits, cocktails, and beverage service operations. Proven leadership and team development capabilities. Strong financial and business acumen with experience managing budgets, inventories, and departmental profitability. Excellent communication, interpersonal, and organizational skills. Ability to work flexible schedules, including evenings, weekends, and public holidays. Proficiency in restaurant POS systems and Microsoft Office applications.</p>

<p><h4>Company description</h4> <p>Why work for Accor?</p> <p>We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.</p> <p>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p> <h4>Job description</h4> <p><strong>Life guard:</strong> This position exists to maintain swimmer safety. Lifeguards monitor water conditions and guest behavior, enforcing safety rules and paying close attention to swimmer activities and behavior. Lifeguards may issue warnings when a visitor is creating an unsafe environment and may determine when they need to ask a guest to leave. Lifeguards may also assist new swimmers to help them safely enjoy the water.</p> <h4>What is in it for you:</h4> <ul> <li>Free accommodation, transportation, visa/work permit, medical health insurance</li> <li>Employee benefit card offering discounted rates in Accor worldwide for you and your family</li> <li>Learning programs through our academies designed to sharpen your skills</li> <li>Ability to make a difference through our corporate social responsibility</li> </ul> <h4>What you will be doing:</h4> <ul> <li>Ensure the safety of all guests at the pool and beach areas</li> <li>Monitor activities and respond quickly in case of emergencies</li> <li>Enforce safety rules and regulations</li> <li>Provide first aid when required</li> <li>Maintain cleanliness and organization of the poolside area</li> </ul> <h4>Qualifications</h4> <ul> <li>Valid lifeguard certification (mandatory)</li> <li>CPR & first aid certification</li> <li>Previous experience in a similar role preferred</li> <li>Strong observation and communication skills</li> <li>Ability to remain calm and act quickly in emergencies</li> </ul> <h4>Additional information</h4> <p><strong>Your team and working environment:</strong></p> <p>Sofitel Bahrain Zallaq Thalassa Sea & Spa is a 5-star luxury hotel with 262 luxury rooms and suites including 1 royal suite, 6 opera suites, 21 prestige suites, 32 club millesime rooms, 202 luxury rooms, 5 restaurants and 4 bars, 1 grand ballroom, 2 meeting rooms, beach club, kids club and the first Thalassa Spa in the Gulf Cooperation Council countries (GCC).</p> <h4>Our commitment to diversity & inclusion:</h4> <p>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p> <p>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS</p></p><p></p>