Foreman Jobs in Bahrain

<p><br><strong>Role Objective:</strong></p><ol type="1"><li><p>Oversee 21K casting and raw gold inventory issue and receipt in system and physical</p></li><li><p>Maintain updated and accurate records of inventory, including transfers and cycle counts<br><br></p></li></ol><p><strong>Key Accountabilities</strong></p><ul><li><p>Maintain issue and receipt of all 21K casted gold, findings in a production bag</p></li></ul><ul><li><p>Update and maintain the records of the stock in the department</p></li></ul><ul><li><p>Keeping loose stock accounting separately</p></li></ul><ul><li><p>Daily stock audit of the pure gold, castings and raw karat gold, updating the same to department head.</p></li></ul><ul><li><p>Keeping track of workers gold loss and dust collection</p></li></ul><ul><li><p>Maintain production records of workers</p></li></ul><ul><li><p>Maintain department tools and consumable stock</p></li></ul><ul><li><p>Maintain work instructions and design instruction records</p></li></ul><ul><li><p>Record QC defects in ERP</p></li></ul><ul><li><p>Make sure to issue the work to right worker according to the skill and quality</p></li></ul><ul><li><p>Participate in regular stock audit process and activities</p></li></ul><p><br><br><strong>Experience</strong><br></p><p>Minimum 5 years experience in Jewellery inventory controlling</p><p><br></p><ul><li><p>Very Good knowledge in Inventory Control</p></li><li><p>Computer skill .Excel , word and PPt</p></li><li><p>Gold purities and rates</p></li></ul><p><strong>Desired Candidate Profile</strong></p><p>--</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Overview Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism. The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements. Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes. The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons. Responsibilities + Manages and directs functions directly related to Galley operations + Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely + Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486 + Maintains all equipment: accountability, serviceability, turn-in and stockage levels + Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety + Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010 + Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted + Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle + Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons + Monitors and schedules routine and emergency maintenance of portable Galley container equipment + Performs other duties and assignments as required Qualifications MINIMUM QUALIFICATIONS: Education/Certifications: + High school diploma or equivalent required + Associate degree in a culinary or food management field preferred. + Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired. Experience: + Ten years of relevant experience with progressively increasing responsibility in military food service, or five years of experience in military food service at the rank of E7 or above. + Must have minimum of three years management experience managing a galley or dining facility of similar size. + Experience working with Foreign Nationals required. + Previous Navy galley experience is highly desirable. Skills: + Must be computer literate and proficient in MS Office software. + Must have proof of U.S. Citizenship and a valid state driver’s license and must be eligible for access throughout the project geographic scope. + Must be able to read and speak English. SUPERVISORY/BUDGET RESPONSIBILITIES: + Manages a galley of 12+/- employees. SUPERVISON: + General guidance and direction. + Reports directly to the Program Manager. At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients. #LI-RB1</p> </div>

<p>Pre-Opening &amp; Facility Setup Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements. Support equipment selection, installation, and commissioning to meet targeted production volumes. Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels. Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch. Culinary Leadership &amp; Product Development Oversee culinary standards across bakery, pastry, and hot-kitchen divisions. Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl. Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities. Balance recipe creativity with scalability, cost efficiency, and operational simplicity. Production Planning &amp; Daily Operations Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules. Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime. Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams. Build contingency procedures for equipment failure, peak demand spikes, or supply shortages. Food Safety, QA &amp; Compliance Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations. Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management. Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes. Ensure audit readiness for internal, brand, and municipal regulatory inspections. Cost Control, Yield &amp; Profitability Manage full recipe costing to track precise raw material, portion, and packaging expenses. Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction. Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders. Optimize productivity and product mix to support overall facility break-even and long-term margins. Procurement &amp; Inventory Management Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options. Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items. Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows. Team Leadership &amp; Talent Development Recruit, train, and mentor supervisors and production staff across all kitchen sections. Build shift rosters aligned with demand, track staff performance, and establish cross-training programs. Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline. Systems, Documentation &amp; Process Improvement Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules. Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency. Drive process simplification and recommend practical technology or automation to increase throughput. Commercial Growth &amp; Business Expansion Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures. Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens. Ensure new commercial revenue streams scale safely without impacting core internal brand standards. Stakeholder &amp; Cross-Functional Management Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams. Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Minimum of 10 years of experience as an Executive Chef. Bachelors degree or equivalent experience. Strong leadership and management skills. Excellent communication and organizational abilities. Knowledge of current industry trends and techniques. Ability to work in a fast-paced and high-pressure environment. Strong understanding of food and labor costs and the ability to manage them effectively.</p>

<p>Assist with lifting, moving, and positioning heavy materials and equipment. Select and inspect slings, shackles, hooks, chains, and other lifting accessories before use. Properly secure and balance loads for safe lifting operations. Attach and detach loads from cranes and other lifting equipment. Communicate with crane operators using standard hand signals or radio communication. Guide suspended loads safely to the required location. Follow lifting plans and instructions from supervisors.</p><p><strong>Desired Candidate Profile</strong></p><p>Experience 2 - 5 Years Salary Not Disclosed Qualification 10th Pass Key Skills RIGGER Rig Electrician Rigging Artist Rig Mechanic Rigging Supervisor Rigging Foreman Rig Manager Offshore Rig Oil Rig Offshore Drilling</p>

<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 Manager is responsible for overseeing the daily operations of a high-end Asian dining destination, ensuring exceptional guest experiences, operational efficiency, team development, and financial performance. This role leads the front-of-house team, maintains the highest standards of service excellence, and works collaboratively with culinary and beverage teams to deliver a memorable and consistent dining experience.</p><br><br><br><p><b>Key Responsibilities</b></p><br><br><ul><li>Manage and oversee daily restaurant operations to ensure seamless service and exceptional guest satisfaction.</li><li>Lead, motivate, and develop the front-of-house team to deliver outstanding hospitality and maintain service excellence.</li><li>Ensure all guests receive personalized, attentive, and professional service throughout their dining experience.</li><li>Monitor dining room operations to maintain quality, consistency, cleanliness, and presentation standards.</li><li>Handle guest inquiries, feedback, and service recovery situations in a professional and timely manner.</li><li>Collaborate closely with culinary and beverage teams to ensure effective communication and flawless service execution.</li><li>Conduct daily pre-shift briefings and communicate operational updates, menu changes, promotions, and service priorities.</li><li>Assist in recruiting, onboarding, training, and developing team members to support operational success and career growth.</li><li>Conduct performance discussions and provide regular coaching and feedback to drive team performance.</li><li>Create and manage staff schedules in accordance with business levels and labor productivity targets.</li><li>Monitor restaurant reservations, seating strategies, and table management to maximize guest flow and revenue opportunities.</li><li>Support the execution of special events, private dining experiences, promotions, and seasonal activations.</li><li>Monitor inventory levels and assist with ordering and stock control processes as required.</li><li>Ensure compliance with health, safety, sanitation, and food handling regulations.</li><li>Maintain knowledge of menu offerings, ingredients, allergens, beverage pairings, and restaurant concepts.</li><li>Drive revenue through effective upselling, guest engagement, and exceptional service delivery.</li><li>Monitor financial performance indicators, including sales, labor costs, and operating expenses.</li><li>Review guest feedback and implement action plans to continuously enhance service quality and guest satisfaction.</li><li>Ensure adherence to company policies, procedures, and luxury hospitality standards.</li><li>Support management initiatives aimed at improving operational efficiency, profitability, and employee engagement.</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 3-5 years of management experience in fine dining, luxury hospitality, or upscale restaurant operations.</li><li>Strong knowledge of Asian cuisine concepts and luxury dining service standards preferred.</li><li>Proven leadership experience with a track record of developing high-performing teams.</li><li>Strong understanding of restaurant operations, guest experience management, and service excellence.</li><li>Financial awareness with experience managing labor costs, productivity, and revenue objectives.</li><li>Excellent communication, interpersonal, and organizational skills.</li><li>Proficiency in restaurant POS systems and Microsoft Office applications.</li><li>Ability to work flexible schedules, including evenings, weekends, and public holidays.</li></ul><br><br><br><br><br><br> </div>

<p>We are looking for an Executive Chef who will be responsible for overseeing all aspects of our culinary operations, including creating and executing menus, managing kitchen staff, and maintaining high-quality standards of food and service. The ideal candidate will have a strong background in culinery and exceptional leadership skills.</p><p><strong>Responsibilities</strong></p><p><strong>Pre-Opening &amp; Facility Setup</strong></p><ul><li>Partner with cross-functional teams to design layouts, establish workflows, and define equipment/smallware requirements.</li><li>Support equipment selection, installation, and commissioning to meet targeted production volumes.</li><li>Determine capacity, batch sizes, staffing, initial schedules, and opening inventory par levels.</li><li>Lead supplier trials, ingredient approvals, kitchen testing, food safety licensing, and mock runs before launch.</li></ul><p><strong>Culinary Leadership &amp; Product Development</strong></p><ul><li>Oversee culinary standards across bakery, pastry, and hot-kitchen divisions.</li><li>Scale and document master recipes, SOPs, portion sizes, allergens, and photos for brands like Costa and Pickl.</li><li>Lead shelf-life testing, menu engineering, sensory evaluations, and trial runs for new cloud kitchen or B2B opportunities.</li><li>Balance recipe creativity with scalability, cost efficiency, and operational simplicity.</li></ul><p><strong>Production Planning &amp; Daily Operations</strong></p><ul><li>Convert store forecasts and demand into efficient daily, weekly, and monthly production schedules.</li><li>Oversee workflow execution to optimize capacity, prevent bottlenecks, and eliminate unnecessary overtime.</li><li>Maintain strict cut-off times, dispatch routines, and replenishment schedules with logistics teams.</li><li>Build contingency procedures for equipment failure, peak demand spikes, or supply shortages.</li></ul><p><strong>Food Safety, QA &amp; Compliance</strong></p><ul><li>Design and enforce HACCP-based controls, SOPs, and strict food safety compliance aligned with Bahrain regulations.</li><li>Standardize receiving, storage, temperature tracking, date coding (FIFO/FEFO), batch tracing, and allergen management.</li><li>Direct investigations into non-conformances, quality complaints, or safety incidents to implement preventative fixes.</li><li>Ensure audit readiness for internal, brand, and municipal regulatory inspections.</li></ul><p><strong>Cost Control, Yield &amp; Profitability</strong></p><ul><li>Manage full recipe costing to track precise raw material, portion, and packaging expenses.</li><li>Monitor theoretical vs. actual yields and track waste categories to minimize trim loss, spoilage, and overproduction.</li><li>Partner with Finance to manage food cost variances, labor budgets, and pricing structures for internal and B2B orders.</li><li>Optimize productivity and product mix to support overall facility break-even and long-term margins.</li></ul><p><strong>Procurement &amp; Inventory Management</strong></p><ul><li>Set strict ingredient/packaging specifications and evaluate suppliers to ensure quality and contingency options.</li><li>Set par levels based on lead times, storage space, and product shelf life while monitoring slow-moving items.</li><li>Coordinate with stores and logistics teams on cold-chain integrity, packing, and dispatch windows.</li></ul><p><strong>Team Leadership &amp; Talent Development</strong></p><ul><li>Recruit, train, and mentor supervisors and production staff across all kitchen sections.</li><li>Build shift rosters aligned with demand, track staff performance, and establish cross-training programs.</li><li>Foster a strong culture of ownership, strict food safety, continuous learning, and workplace discipline.</li></ul><p><strong>Systems, Documentation &amp; Process Improvement</strong></p><ul><li>Author a central-kitchen operating manual containing master recipes, work instructions, and cleaning schedules.</li><li>Implement tracking systems for production outputs, actual yields, downtime, waste drivers, and labor efficiency.</li><li>Drive process simplification and recommend practical technology or automation to increase throughput.</li></ul><p><strong>Commercial Growth &amp; Business Expansion</strong></p><ul><li>Evaluate operational feasibility, costing, and capacity for B2B, HORECA, corporate catering, and private-label ventures.</li><li>Conduct customer tastings and support product readiness for external revenue channels and cloud kitchens.</li><li>Ensure new commercial revenue streams scale safely without impacting core internal brand standards.</li></ul><p><strong>Stakeholder &amp; Cross-Functional Management</strong></p><ul><li>Collaborate with brand operations (Costa/Pickl), Finance, HR, Marketing, Procurement, and Maintenance teams.</li><li>Provide clear operational reports, capacity assessments, risk analyses, and performance updates to the General Manager.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Minimum of 10 years of experience as an Executive Chef.</p><p>Bachelors degree or equivalent experience.</p><p>Strong leadership and management skills.</p><p>Excellent communication and organizational abilities.</p><p>Knowledge of current industry trends and techniques.</p><p>Ability to work in a fast-paced and high-pressure environment.</p><p>Strong understanding of food and labor costs and the ability to manage them effectively.</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> The Director of Finance is responsible for safeguarding hotel assets, optimising hotel profitability, and maintaining strict financial controls and regulatory compliance. As a core member of the Executive Committee, this role leads the financial strategy, budgeting, forecasting, and reporting functions in accordance with Kempinski corporate standards,and local tax regulations.<br><br><strong>How You Will Make a Difference; What We’re Looking For<br>Strategic Financial Leadership &amp; Ownership Management</strong><br><ul><li>Lead the hotel’s finance and accounting department, acting as a strategic advisor to the General Manager and Executive Committee.</li><li>Serve as the primary financial liaison to hotel owners/representatives, ensuring compliance with the terms of the Hotel Management Agreement.</li><li>Identify new business opportunities, revenue optimizations, and cost-containment strategies to maximize Gross Operating Profit (GOP).</li></ul><strong>Financial Reporting &amp; Analysis</strong><br><ul><li>Ensure the accurate and timely preparation of monthly, quarterly, and annual financial statements as per Kempinski guidelines.</li><li>Conduct monthly P&amp;L reviews with operational department heads, analyzing financial variances and recommending corrective actions.</li><li>Submit quarterly self-assessments and corporate financial packages as required by regional leadership.</li></ul><strong>Budgeting, Forecasting &amp; Cash Flow</strong><br><ul><li>Partner with the General Manager to develop the hotel’s annual operating budget, business plan, and Capital Expenditure (CapEx) plan.</li><li>Drive rolling revenue and expense forecasts, maintaining high accuracy.</li><li>Oversee cash management, liquidity, bank reconciliations, and working capital optimisation.</li></ul><strong>&nbsp;Internal Controls, Audit &amp; Compliance</strong><br><ul><li>Design, enforce, and maintain robust internal financial control environments to protect assets and eliminate fraud risks.</li><li>Serve as the main point of contact for internal and external auditors, implementing recommendations efficiently.</li><li>Ensure strict compliance with local laws, corporate insurance policies, labor laws, licenses, and tax obligations.</li></ul><strong>Procurement, Payroll &amp; Asset Management</strong><br><ul><li>Supervise purchasing, store operations, credit management, accounts receivable, and payroll functions.</li><li>Safeguard all hotel contracts, lease agreements, operational licenses, and legal documents.</li><li>Track capital expenditure spending against approved CapEx budgets.</li></ul> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>The operational leader responsible for delivering exceptional food and beverage experiences across the club. The Food &amp; Beverage Operations Director oversees the day-to-day performance of all F&amp;B outlets, banquets, and events, ensuring operational excellence, outstanding member and guest satisfaction, financial performance, and a high-performing service culture. The role is instrumental in supporting the club's hospitality offering across daily operations, and large-scale events (golf tournaments, weddings, corporate functions, etc). Responsibilities</p><p>1. Food &amp; beverage operations</p><ul><li>Lead the day-to-day operation of all food and beverage outlets, ensuring efficient and seamless service delivery</li><li>Maintain consistently high standards of service, presentation, cleanliness, and guest experience</li><li>Develop, implement, and continuously improve operational procedures and service standards</li><li>Coordinate closely with kitchen, stewarding, procurement, and facilities teams to ensure smooth operations</li><li>Actively manage service during peak trading periods and high-profile club events</li></ul><p>2. Events &amp; banquet operations</p><ul><li>Oversee food and beverage operations for tournaments, weddings, corporate functions, member events, and private celebrations</li><li>Collaborate with the Events team to ensure successful planning and flawless execution</li><li>Ensure appropriate staffing, equipment, and operational readiness for large-scale events</li><li>Maintain exceptional service standards across both day-to-day operations and special events</li></ul><p>3. Team leadership &amp; people management</p><ul><li>Lead, coach, and develop supervisors and operational teams across multiple outlets</li><li>Build a strong service culture focused on hospitality, accountability, and continuous improvement</li><li>Manage workforce planning, scheduling, and staffing levels in line with operational demand</li><li>Conduct regular performance reviews, coaching sessions, and training initiatives</li><li>Foster collaboration between front-of-house and back-of-house teams</li></ul><p>4. Financial &amp; operational performance</p><ul><li>Manage departmental budgets while controlling labour, food, and beverage costs</li><li>Monitor operational performance through KPIs and management reporting</li><li>Identify opportunities to improve efficiency, increase revenue, and reduce waste</li><li>Ensure inventory, purchasing, and stock control processes are effectively managed</li><li>Support forecasting and business planning alongside senior management</li></ul><p>5. Member &amp; guest experience</p><ul><li>Champion a service-first culture that delivers exceptional member and guest satisfaction</li><li>Respond proactively to feedback and resolve service issues in a timely and professional manner</li><li>Continuously identify opportunities to elevate the club's hospitality offering</li><li>Build strong relationships with members and regular guests to enhance loyalty and engagement</li></ul><p>6. Compliance &amp; quality assurance</p><ul><li>Ensure full compliance with food safety, hygiene, and health &amp; safety regulations</li><li>Maintain HACCP standards and ensure all operational procedures are consistently followed</li><li>Conduct regular operational audits across all outlets</li><li>Ensure compliance with company policies, licensing requirements, and brand standards</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Bachelor's degree in Hospitality Management, Hotel Management, Business Administration, or a related discipline</li><li>5 8+ years' experience in food and beverage operations within hotels, resorts, golf clubs, country clubs, or other high-volume hospitality environments</li><li>Minimum 3 years in a leadership role managing multiple outlets and large operational teams</li><li>Demonstrated experience overseeing banquet, conference, or large-scale event operations</li><li>Strong commercial acumen with experience managing budgets, labour costs, and food &amp; beverage profitability</li><li>Experience using hospitality POS systems and Microsoft Office; familiarity with ERP systems is advantageous</li><li>HACCP or Food Safety certification is desirable</li><li>Operational leadership and execution</li><li>Guest-centric mindset with a passion for service excellence</li><li>Commercial and financial acumen</li><li>Team leadership, coaching, and people development</li><li>Planning, organisation, and resource management</li><li>Event and banquet operations management</li><li>Problem-solving and sound decision-making under pressure</li><li>Strong communication and stakeholder management</li><li>Attention to detail and commitment to quality</li><li>Adaptability and ability to thrive in a fast-paced hospitality environment</li></ul><p></p></section>

<ul><li>Safely operate company vehicles for transporting HVAC equipment, tools, and materials to job sites, adhering to all traffic laws and company policies.</li><li>Provide crucial on-site assistance to HVAC technicians by unloading materials, setting up tools, and performing basic maintenance tasks under supervision.</li><li>Maintain the cleanliness and organization of the service vehicle, ensuring all equipment is properly stored and secured for transport.</li><li>Conduct pre-trip and post-trip inspections of the vehicle, reporting any mechanical issues or maintenance needs promptly.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Possession of a valid driver's license with a clean driving record is mandatory.</li><li>Minimum of 1-2 years of experience in a driving or general labor role, preferably within the HVAC or construction industry.</li><li>High school diploma or equivalent educational attainment.</li><li>Basic understanding of vehicle maintenance and safety checks.</li></ul>

<ul><li>Safely operate company vehicles for transporting HVAC equipment, tools, and materials to job sites, adhering to all traffic laws and company policies.</li><li>Provide crucial on-site assistance to HVAC technicians by unloading materials, setting up tools, and performing basic maintenance tasks under supervision.</li><li>Maintain the cleanliness and organization of the service vehicle, ensuring all equipment is properly stored and secured for transport.</li><li>Conduct pre-trip and post-trip inspections of the vehicle, reporting any mechanical issues or maintenance needs promptly.</li></ul><p><strong>Desired Candidate Profile</strong></p><ul><li>Possession of a valid driver's license with a clean driving record is mandatory.</li><li>Minimum of 1-2 years of experience in a driving or general labor role, preferably within the HVAC or construction industry.</li><li>High school diploma or equivalent educational attainment.</li><li>Basic understanding of vehicle maintenance and safety checks.</li></ul>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><span><span><strong>Project Context and Scope:&nbsp;</strong>The consultant will contribute to the training and capacity building needs of the project entitled “Supporting Regional Centre of Excellence for Combatting Trafficking in Persons &nbsp;in the Kingdom of Bahrain Phase II” (RCTIP II/<strong>2)</strong></span><i><span>. </span></i></span><span><span>The objective of this project is to support the efforts of the Government of Bahrain to combat trafficking in persons (TiP) and strengthen technical capacity and regional cooperation in the Middle East and North Africa, in alignment with international standards.&nbsp;</span></span><span><span>The Kingdom also inaugurated a Regional Centre of Excellence and Capacity Building for Combatting Trafficking in Persons (now called RCTiP) in 2021. The International Organization for Migration (IOM) and Labour Market Regulatory Authority (LMRA) have been the lead implementers of this project. Training curriculum and Standard Operating Procedures (SOPs) have been developed for key target groups to enhance identification and referral procedures for VoTs and PVoTs. While these efforts have successfully increased knowledge and awareness of counter trafficking &nbsp;mechanisms in the Kingdom, the RCTiP has potential to grow, both nationally and regionally.&nbsp;&nbsp;</span></span></p><br><p><span><span>The Phase 2 project is based on two strategic pillars: 1) the expansion of existing training materials to reach a wider audience of practitioners (including through digital channels); and 2) the strengthening of Bahrain’s role as a regional leader on combating TiP. Both of these pillars are guided by IOM’s Counter-Trafficking Theory of Change, with activities that reflect the following intervention models: Capacity-development for service provision and protection; Referral system strengthening; Law and policy development; and Research and data collection/management. These modules aim to ensure a cohesive approach to counter-trafficking.</span></span></p><br><p><span><span>While the resources developed under Phase 1 effectively capacitated almost 100 frontline work</span></span><span><span>ers </span></span><span><span>to become &nbsp;counter trafficking trainers, additional action is needed to reach a broader audience of practitioners who can assist trafficked persons. Through Strategic Pillar 1, the existing curriculum will be adapted for a broader audience, including other professionals who may come into contact with PVoTs, such as interpreters, recruitment officers and manpower agents, and border or immigration officials. Through an e-learning platform, a greater focus will be placed on self-learning and awareness raising. The aim will be to streamline frontline workers’ knowledge of TiP and ability to identify and assist PVoTs, in accordance with national protection mechanisms (namely the NRM, Expatriate Protection Centre and national anti-trafficking hotline) and in alignment with international standards. Opportunities to support the sustainability of the centre, for example through monetization of these trainings, will be explored throughout this phase, with a view to supporting the long-term viability of the centre. Through Strategic Pillar 2, the RCTIP will be better positioned to fulfil its regional mandate. Given that Phase 1 activities focused on frontline workers in Bahrain, Phase 2 will also target professionals elsewhere in the region. The visibility of the centre and its partners will also be increased through a dedicated visibility strategy. These initiatives will serve to strengthen the counter-trafficking ecosystem in Bahrain and the wider region, focusing in particular on enhancing service provision and protection, </span><span>referral systems, and law and policy frameworks on counter-trafficking.</span></span></p><br><br> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p><strong>Job Overview</strong><br>Alzayani Investments is seeking a meticulous and highly skilled Legal Specialist to join our team in Manama, Bahrain. The ideal candidate will be a proactive legal professional responsible for providing comprehensive legal support across our varied business units, ensuring compliance and mitigating risk.<br><strong>Responsibilities</strong></p><br><br><ul><li>Provide legal department with direct assistance on legal activities, and help with the case proceedings, including legal documents preparation, serving legal documents, enforcement department's procedures.</li><li>Perform, follow up and complete legal transactions before the Government or any legal authority including Ministry of Industry and Commerce and Tourism and trade, Land Registration Bureau, Traffic Directorate, Chamber of Industry and Commerce, and Private and Public Notary and Ministry Of Health any others that are related or needed for any delegated task.</li><li>Follow up and take required actions in order to maintain the Companies, Divisions and Owners Companies CRs renewed and up to date with no Violations.</li><li>Draft and review Agreements, NDA's, MOU's and any other legal documents.</li><li>Assist with research for cases, gathering necessary documents for trials, and in conduction legal opinions and studies.</li><li>Organize and maintain the library, and all legal files kept at the legal department.</li><li>Conduct through review of all Agreements, NDAs, IDA's, AMC's.</li><li>Drafting and Translation of all required Partners and Board related documents such as Resolutions, POA's or any other related to performing the duties.</li><li>Follows up major Courts cases with Police Stations, General Prosecution, Ministry of Industry &amp; Commerce, Ministry of Labor &amp; LMRA.</li><li>Maintains all the case files with brief summary on each of the files, listing the case numbers, dates, hearing, Court decisions for ready reference.</li><li>To perform all other related jobs as assigned by the Directors &amp; Manager, Legal Affairs.<br></li></ul><p><strong>Qualifications</strong></p><br><br><ul><li>A bachelor's degree in Law (LLB) or an equivalent qualification.</li><li>Proven experience in a corporate legal department or a reputable law firm, preferably with exposure to diverse industries.</li><li>In-depth knowledge of Bahraini corporate and commercial law.</li><li>Exceptional drafting, negotiation, and communication skills in English; proficiency in Arabic is highly advantageous.</li><li>Strong analytical and problem-solving abilities with outstanding attention to detail.</li><li>Excellent organisational skills with the capacity to manage multiple tasks and deadlines effectively.</li><li>A high degree of professionalism, integrity, and the ability to handle confidential information with discretion.<br></li></ul> <br><br> </div>

<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>

<p><h4>Description</h4> <p>A JCB operator is responsible for safely and efficiently operating backhoe loaders and similar heavy equipment to perform excavation, trenching, material handling, and grading work on construction sites. The role requires strong technical skills, attention to safety protocols, and the ability to collaborate with site teams to meet project timelines.</p> <h4>Key responsibilities</h4> <ul> <li>Operate JCB/backhoe loader for excavation, trenching, digging, and grading activities</li> <li>Load and unload materials such as soil, gravel, and debris</li> <li>Use hydraulic controls to perform precise digging and lifting operations</li> <li>Conduct daily pre-start inspections and safety checks of equipment</li> <li>Perform routine maintenance, including checking fuel, oil, and hydraulic systems</li> <li>Identify and report mechanical issues for timely repair</li> <li>Follow all site safety rules and hazard prevention procedures</li> <li>Ensure proper positioning and leveling of machinery during operations</li> <li>Assist in site preparation and clearing activities</li> <li>Coordinate with supervisors, engineers, and other workers to meet project deadlines</li> </ul> <h4>Requirements</h4> <ul> <li>Strong operational skills in handling JCB/backhoe loaders</li> <li>Knowledge of hydraulic systems and excavation techniques</li> <li>Understanding of construction site safety protocols and hazard identification</li> <li>Ability to read and follow site plans or instructions</li> <li>Good hand-eye coordination and machine control precision</li> <li>Basic mechanical knowledge for equipment maintenance</li> <li>Strong attention to detail and situational awareness</li> <li>High school diploma or equivalent (preferred)</li> <li>Valid heavy equipment operator license/certification</li> <li>Proven experience as a JCB or backhoe loader operator</li> <li>Knowledge of construction site safety regulations</li> <li>Physical fitness and ability to work in outdoor environments</li> </ul></p><p></p>

<p>Manage the end-to-end payroll processing for employees, including salaries, overtime, bonuses, deductions and other adjustments. Review payroll data to ensure accuracy, completeness and timely processing. Maintain and update employee payroll records, including compensation changes, personal details and relevant documentation. Ensure payroll activities comply with applicable labor laws, regulations and internal policies. Generate payroll reports and provide relevant payroll information to management when required. Handle employee questions related to salary payments, deductions and payroll discrepancies, ensuring issues are resolved promptly. Work closely with HR and Finance to reconcile payroll information and address any discrepancies. Keep up to date with changes to payroll legislation and regulatory requirements. Support internal and external payroll audits, reconciliations and annual reporting. Maintain strict confidentiality of employee compensation and payroll information.</p><p><strong>Desired Candidate Profile</strong></p><p>Bachelor's degree in Accounting, Finance, Business Administration or a related field. 0 2 years of experience in payroll administration or a related HR/Finance function. Previous experience in a multinational or structured corporate environment is preferred. Working knowledge of local payroll and labor regulations. Proficiency in MS Office and payroll management systems/software. Strong numerical, analytical and attention-to-detail skills. Good organizational skills with the ability to manage deadlines and multiple tasks. High level of confidentiality and discretion when handling employee information. Strong written and verbal communication skills.</p>

<p>Job Summary The Paymaster / General Cashier is responsible for managing payroll processing and handling all cash transactions within the hotel. This role ensures accuracy, security, and compliance with financial policies while supporting smooth financial operations. Key Responsibilities Payroll Management (Paymaster Duties) Prepare and process monthly payroll for all hotel employees. Ensure accuracy of salaries, overtime, deductions, and bonuses. Maintain payroll records and employee financial data. Coordinate with P&amp;C regarding attendance, leaves, and final settlements. Ensure compliance with labor laws and internal policies. Cash Handling (General Cashier Duties) Receive, verify, and record daily cash collections from all hotel outlets. Prepare daily bank deposits and ensure timely submission. Maintain the general cashier float and petty cash. Reconcile cash receipts with reports from Front Office and F&amp;B. Investigate and report any discrepancies. Controls &amp; Compliance Ensure strict adherence to internal control procedures. Safeguard all cash and financial documents. Assist in internal and external audits. Maintain proper documentation for all transactions. Reporting Prepare daily cash reports and summaries. Assist Chief Accountant in financial reporting. Maintain accurate records for payroll and cash transactions.</p><p><strong>Desired Candidate Profile</strong></p><p>Qualifications Bachelor s degree in Accounting, Finance, or related field. 3 years of experience in similar role in hospitality. Experience in payroll systems and cash handling. Familiarity with hotel systems. Skills &amp; Competencies High level of accuracy and attention to detail. Strong numerical and analytical skills. Integrity and trustworthiness (very important). Ability to handle confidential information. Good communication and coordination skills. Ability to work under pressure and meet deadlines.</p>

<p>We're hiring for our client in Bahrain. Position: Operations Manager Department: Admin/ Operations Reporting to: General Manager Purpose of the job : To deliver excellent customer experience in all stores To maintain the brand standards to a high level in all stores To manage the business to maximize sales &amp; profit in key stores and deliver a profitable store model. Key Accountabilities: To lead &amp; develop the team ensure all stores are resourced with trained staff. To deliver a world-class customer experience in all our stores. To maintain the brand standards. To grow our sales to achieve the sales targets &amp; drive L4L sales. To manage the P &amp; L performance for the business achieving budgeted labour, margin &amp; PBIT ratios. Pro-actively follow up and monitor set goals and targets, and act on deviations. Update forecast as needed. Initiate, implement and analyse projects from both a financial and commercial perspective in order to create recommendations. Utilize relevant tools and reports to include Commercial Review, CSI, Food Safety Audit in order to develop the business, yourself and your team Increase operational efficiency. Ensure implementation and compliance with the company manual/ rules and guidelines relating to the Company. Communicate and promote the restaurant goal and tasks within the Company organization to relevant stake holders. Ensure that the Company meets all legal requirements and company policies for food safety, HACCP and labelling in conjunction with the Food Safety Specialist Overall responsible for ensuring compliance to legislative and the company's requirements in the areas of Quality and Environment Define the commercial strategy for the international and national range sold in the retail section and establish the guidelines for national and local range development including pricing. Sourcing and supply are done according to the defined standard and quality of the company. Sign-off staff in their training materials tasks. Check alignment with Op's team and Store Managers JRMS Training and coaching Store Managers Support and coach the sites in functional questions as needed and ensure that the company concept, manuals, and current guidelines are known. Create and implement a successful pricing strategy for all the company's units based on the international and retail guidelines. Supervise and analyse the local competition in order to secure a competitive price distance to competitors and the lowest price in every food category. Monitor the national food market environment regarding competitors, customer expectations, trends, etc. To ensure that our business complies with all local legal requirements &amp; is safe &amp; risk free. To manage the end-to-end business BOH &amp; FOH processes supply chain in line with product offer. To ensure all operational controls are in place. To maintain the wastage at 1% Key Performance Measure Success Factors: Achieve sales target &amp; L4L sales budget of +8%. Achieve a check of 90% in all stores. Achieve the targeted labour of 20%, 70% margin &amp; PBIT rations across key stores. Achieve a team turnover of less than 25%. Achieve green in the health &amp; safety WIN card audit.</p><p><strong>Desired Candidate Profile</strong></p><p>Required knowledge, skills or experience: Experience of strong operational P &amp; L management understanding how to drive profit through every line of the P &amp; L. Experience of leading a team of broad functional experts. Experience of achieving excellence in customer service &amp; brand standards. Some experience of managing a broader supply chain is preferable. Experience of F &amp; B business is essential understanding the drives of profit, the health &amp; safety requirements etc.</p>

<p>JOB SUMMARY The Asst. Restaurants Manager is responsible for the management support of the indicated hotel outlets. He/she is responsible in maintaining or exceeding service levels and philosophy set by The Ritz-Carlton Gold standards. He/she has to work closely with the culinary team to execute flawless dining experiences for our guests. He/she will ensure that all dining experiences are quick and efficient and meet set and expected time requirements that have been set to ensure satisfaction. He/she will ensure that restaurant quality scores for GSS are above company average and achieve a status of top five in the company. S/he will be responsible for financial and quality requirements for all food and beverage outlets. He/she has to meet and exceed all forecasted and budgeted obligations within acceptable guidelines. He/she will communicate all departmental requirements to the appropriate leader. He/she will be responsible for maintaining close and cohesive working relationship with the staff of The Ritz-Carlton Bahrain.</p><p>RESPONSIBILITIES The primary responsibilities of the role include:</p><p>Essential Position Expectations and Job Functions:</p><ul><li>Maintains complete knowledge of: Daily schedule of group functions, times, locations, amount of people and specific requirements</li><li>Locations of all hotel function space, names of rooms, local suppliers, immediate area directions to all off property sites, detailed information on activities and restaurant knowledge</li><li>Labor Management System or Financial Labor Control</li><li>All department / hotel policies, procedures, and standards</li><li>Safety guidelines</li><li>Plans and organizes for both daily and long range goals and objectives</li><li>Retrieves and organizes group agendas according to departmental standards. Makes note of changes as received from conference services, posts in file and communicates to staff.</li><li>Works closely with Culinary Team to ensure effective communication</li><li>Reviews all group resumes and group meeting requirements, organizes into chronological order and anticipates opportunities.</li><li>Reviews all changes with F&amp;B Managers/Assistants to ensure that staffing levels are adjusted according to outlet needs and or hotel occupancy level.</li><li>Up and service of each meal period.</li><li>Meets with meeting planners / clients on site inspections or in Pre-Con meetings to ensure proper understanding of program needs.</li><li>Assists staff with their job function where needed to ensure optimum cleanliness and service standards for guests.</li><li>Ensures compliance to local liquor control laws</li><li>Ensures compliance to local and city health department requirements</li><li>Observes guests reactions and confers frequently with staff to ensure guest satisfaction.</li><li>Monitors and handles guest complaints by following the instant pacification procedure ensuring guest satisfaction to avoid GXP s</li><li>Documents pertinent information in the departmental log book.</li><li>Completes all paperwork and closing &amp; or opening duties in accordance with departmental standards.</li><li>Maintains daily checklists in accordance with departmental standards.</li><li>Develops staff through progressive training and continuous review</li><li>Assists In outlets when business dictates and during meal pick periods</li></ul><p>Secondary Functions:</p><ul><li>Attends and participates in all scheduled departmental meetings</li><li>Assists Managers and Assistant Managers with Coaching and Counseling as well as employee reviews</li><li>Monitors Daily Payroll edits and record keeping</li><li>Dir. Of Food &amp; Beverage, Assistant Director of Food &amp; Beverage &amp; his assistants, Executive Chef as needed.</li></ul><p><strong>Desired Candidate Profile</strong></p><p>Experience Must have at least 2 years experience as assist. Manager. Must have experience with an up scale restaurant. 8 Years in hotel / food and beverage operations at the luxury level Education Hotel Management School graduate or Voyager Program Required Skills Ability to express creativity in the dining environment Highly adaptable to changes Knowledge of coordinating group reservations and requests Knowledge of staffing for different meal periods and reading and forecasting to hotel occupancy, group movement and local events Excellent verbal and written communications skills. Excellent Italian or another language skills. Knowledge of cost controls as they relate to labor and supplies Strong relationship skills in dealing with in-house guests, local community, meeting planners, employees, and peers Must be very detail oriented and able to pinpoint defects in a timely manner Must be a good public speaker, the ability to communicate clearly the goals and objectives Must have computer skills that include word, excel, PowerPoint. Ability to communicate in the English language, preferably one or two more languages Knowledge of Micros, eat app. Ability to ensure the highest level of quality in all areas of the operation Must have basic financial skills to ensure proper forecasting, scheduling and maintaining a rigid time and attendance policy. Must have extensive food and beverage knowledge. Would prefer level 1 certification in the court of master sommeliers Will be responsible for financial performance of department, to include payroll, equipment purchases, breakage and loss Will be responsible for quality initiatives to include increasing meeting planner and employee satisfaction. Quality scores must maintain an above company average score and be top five in company in all key rating areas of Gallup scores Will be required to ensure all employees receive performance reviews on anniversary dates or before Will be responsible for attending operational meetings, such as staff, food and beverage, menu, operations and pre-convention meetings Ability to enforce hotel standards policies and procedures with staff Ability to prioritize and organize work assignments, delegate work Ability to direct performance of staff and follow up with connections where needed Ability to motivate staff and maintain a cohesive team Will ensure employee satisfaction and ensure all outlet Employee Satisfaction is above hotel average &amp; company standards. Ability to ascertain department training needs and provide training in needed areas Ability to be a clear thinker, analyze and resolve problems, exercise sound judgment Ability to input and access information into computer Ability to ensure confidentiality of guest and hotel information Ability to ensure security of storage room and to access hotel property Must be a strong recruiter to ensure proper staffing and the finest staff in the local community #LI-NS1</p>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p><strong>"Why work for Accor?</strong></p><br><p><br>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><br><p><br>By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/</p><br><p><br>Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"</p><br><br>Job Description<br><br><p>Sofitel Bahrain Zallaq Thalassa Sea &amp; Spa is looking for a skilled and versatile <strong>Accommodation Handyman - Technician</strong> to maintain our Heartist accommodation to the highest standards. If you have hands-on experience in building maintenance and enjoy working in a dynamic hospitality environment, we invite you to join our team.</p><br><p><strong>Key Responsibilities:</strong></p><br><ul><li>Carry out preventive and corrective maintenance in Heartist accommodation.</li><li>Perform repairs related to air conditioning (AC), electrical systems, plumbing, carpentry, painting, and general building maintenance.</li><li>Inspect accommodation facilities regularly to identify and resolve maintenance issues.</li><li>Troubleshoot and repair faults efficiently while ensuring minimal disruption.</li><li>Respond promptly to maintenance requests and emergency repairs.</li><li>Ensure all maintenance work complies with health, safety, and company standards.</li><li>Maintain tools, equipment, and accurate maintenance records.</li></ul><br>Qualifications<br><br><ul><li>Minimum 2 years of experience in building maintenance, preferably in hotels, staff accommodation, or residential facilities.</li><li>Good working knowledge of <strong>air conditioning (AC) systems</strong>, <strong>electrical works</strong>, and <strong>plumbing</strong>.</li><li>Experience in general handyman tasks such as carpentry, painting, and minor repairs.</li><li>Ability to work independently and prioritize maintenance requests effectively.</li><li>Basic English communication skills.</li><li>A positive attitude, strong problem-solving skills, and a commitment to quality.</li></ul><br>Additional Information<br><br><p><strong>Your Team &amp; Working Enviroment:</strong><strong>Sofitel Bahrain Zallaq Thalassa Sea &amp; Spa</strong>&nbsp;is a 5-star luxury resort featuring&nbsp;<strong>262 elegantly appointed rooms and suites, plus 4 water&nbsp;villas</strong>, which encompass 1 grand Royal Suite, 6 themed Opera Suites with private infinity pools, 21 Prestige Suites, 48 Club Millésime Rooms, and 186 Superior and Luxury Rooms. The resort&nbsp;boasts&nbsp;<strong>6 distinctive restaurants and 3 bars/lounges</strong>, including the signature&nbsp;<em>Yamaz</em>&nbsp;Greek restaurant,&nbsp;<em>Fiamma</em>&nbsp;Italian, and&nbsp;<em>Maison Sushi</em>. Its premier event and corporate facilities comprise the magnificent&nbsp;<strong>Al Nakheel Grand Ballroom</strong>&nbsp;(divisible into 3 sections),&nbsp;<strong>Al Nasreya Hall</strong>,&nbsp;<strong>5 dedicated meeting rooms</strong>, and the exclusive, private&nbsp;<em>Sofi Island</em>&nbsp;for outdoor functions. Rounding out its luxury amenities are a private Beach Club, an interactive Kids Club, and the renowned&nbsp;<strong>Thalassa Sea &amp; Spa,&nbsp;</strong>reputed as the very first Thalassa spa&nbsp;in the Gulf Cooperation Council (GCC) countries.</p><br><p><strong>Our commitment to Diversity &amp; Inclusion:</strong><br>We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</p><br> </div>