8 Banquet Manager jobs in Bahrain

• Manage all aspects of event and banquet operations, from planning to execution.
• Act as the primary point of contact for clients, understanding their event requirements and preferences.
• Develop event proposals, contracts, and detailed banquet event orders (BEOs).
• Coordinate with kitchen staff, serving staff, and other departments to ensure seamless event delivery.
• Oversee the setup and breakdown of event spaces, including décor, AV equipment, and seating arrangements.
• Manage event budgets, ensuring profitability and controlling costs.
• Supervise on-site event staff, providing clear direction and support.
• Address client needs and resolve any issues that may arise during events promptly and professionally.
• Ensure compliance with food safety, hygiene, and service standards.
• Conduct post-event evaluations and gather client feedback for continuous improvement.
• Maintain strong relationships with vendors and suppliers.
• Assist in developing marketing strategies for events and banquets.
• Train and develop banquet staff to ensure high service quality.

• Proven experience as an Event Manager, Banquet Manager, or similar role.
• Demonstrated success in planning and executing various types of events.
• Excellent understanding of event planning processes and logistics.
• Strong leadership, team management, and communication skills.
• Proficiency in event management software and Microsoft Office Suite.
• Ability to manage budgets, control costs, and negotiate with vendors.
• Exceptional customer service and problem-solving abilities.
• Knowledge of food and beverage service standards.
• Flexibility to work evenings, weekends, and holidays as required for events.

The Food Service Shift Lead is responsible for performing all tasks related to food services and monitoring other country national employees in accordance with the performance work statement. Food services include cooking, baking, serving, replenishing food, assisting with storeroom operations (ordering subsistence, receiving, off-loading trucks, stocking, relocating food), cleaning facilities, equipment, utensils, preparing vegetables and fruits for the salad bar, bussing tables, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repairs of food service equipment, off-loading subsistence and supply items, removing delivered items from pallets, and storing items per requirements. This position reports to the Food Service Supervisor and may supervise food service workers, dining facility attendants, and stock clerks.

1. The Contractor shall comply with applicable NAVSUP, NAVMED, DoD, and other references, instructions, and directives listed in J-13000-02.
2. Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
3. Responsible for communicating and upholding company standards, leading by example, and working as a team to provide professional food services.
4. Assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
5. Ensure a safe, clean, sanitary, healthy, presentable, and professional atmosphere, free of dust, clutter, and trash in all working facilities, areas, and grounds.
6. Proper utilization and safeguarding of all government and contractor-provided property, including government facilities, equipment, and tools.
7. Accurate execution of company time reporting procedures and completion of timesheets.
8. Perform other duties as assigned.

• Minimum Qualifications: One-year related experience may be substituted for one year of education if degree is required.
• High School diploma or equivalent.
• Current Serve-Safe certification (within 3 years).
• Current, valid U.S. Passport and U.S. or Local Driver’s License, able to drive a standard transmission vehicle.
• Fluent in reading, writing, speaking, and understanding English.
• At least one (1) year of related work in food service with progressive supervisory experience.
• Completion of Food Service Sanitation and Safety training requirements per NAVMED P-5010.
• Thorough understanding of quality customer food service and nutritional meal preparation.
• Ability to work under pressure.
• Service-oriented attitude.

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment, along with our shared Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace. Vectrus is an Equal Opportunity / Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status, or disability.

• Develop, implement, and enforce comprehensive hygiene and sanitation programs across all operational areas.
• Conduct regular inspections and audits of kitchens, dining areas, guest rooms, and public spaces to ensure compliance with hygiene standards.
• Manage and train cleaning staff and ensure proper use of cleaning chemicals and equipment.
• Oversee food safety protocols, including HACCP implementation and monitoring.
• Ensure compliance with local health and safety regulations and company policies.
• Manage inventory of cleaning supplies and equipment, ensuring adequate stock levels.
• Investigate and address any hygiene-related complaints or incidents promptly.
• Develop and deliver training programs on hygiene best practices for all staff members.
• Collaborate with department heads to integrate hygiene practices into daily operations.
• Maintain detailed records of inspections, training, and incident reports.
• Stay updated on the latest advancements in hygiene technology and best practices.
• Contribute to the continuous improvement of the overall guest experience through superior cleanliness.

• Bachelor's degree in Hospitality Management, Environmental Health, Food Science, or a related field.
• Minimum of 7 years of experience in hygiene management, preferably within the hospitality or food service industry.
• Extensive knowledge of food safety standards (e.g., HACCP, ISO 22000) and cleaning protocols.
• Proven experience in managing and training teams.
• Strong understanding of health and safety regulations.
• Excellent observational, analytical, and problem-solving skills.
• Exceptional communication and interpersonal abilities.
• Proficiency in hygiene management software and MS Office.
• Ability to work flexible hours, including evenings and weekends, as needed.
• A meticulous approach to cleanliness and a commitment to maintaining high standards.

• Plan, organize, and execute various types of events.
• Develop event concepts and themes.
• Manage event budgets and ensure financial targets are met.
• Source and contract vendors and suppliers.
• Coordinate all logistical aspects of events.
• Oversee on-site event management and execution.
• Ensure client satisfaction and manage relationships.
• Adhere to safety and security guidelines.

• Planning and executing a variety of events.
• Developing event concepts and themes.
• Managing event budgets and tracking expenses.
• Sourcing and coordinating with vendors and suppliers.
• Overseeing venue selection and setup.
• Managing event logistics and timelines.
• Providing on-site event management and support.
• Ensuring client satisfaction and feedback collection.

• Bachelor's degree in Hospitality Management, Marketing, or a related field.
• Minimum of 4 years of experience in event planning and management.
• Proven experience in managing corporate and social events.
• Strong vendor negotiation and management skills.
• Excellent budget management and financial acumen.
• Exceptional organizational and multitasking abilities.
• Strong communication and interpersonal skills.
• Ability to work flexible hours, including evenings and weekends.