20 Caterers jobs in Bahrain

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Overview

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 the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair 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.

Overview

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 the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair 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.

Responsibilities

• The Contractor shall comply with applicable NAVSUP, NAVMED, DoD and other references, instructions, and directives listed in J-13000-02.
• Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
• Responsible for communicating and upholding company standards, leading by example, working as a team to provide professional food services.
• Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
• Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
• Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
• Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
• Performs other duties as assigned.
  
  

• MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
• Must have a High School diploma or equivalent
• Must have and maintain a current Serve-Safe certification (Within 3 years).
• Must have a current, valid U. S. Passport and U. S. or Local Driver’s License and able to drive a standard transmission vehicle.
• Must be able to read, write, speak and understand English fluently.
• Experience:
• A minimum of one (1) year of related work in food service with progressive supervisory experience.
• Skills:
• All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
• Thorough understanding of quality customer food service and preparation of nutritional meals.
• Must be able to work under pressure.
• Service oriented.
  

• Seniority level Mid-Senior level

• Employment type Full-time

• Job function Management and Manufacturing
• Industries Defense and Space Manufacturing

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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.

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 the following: cooking, baking, serving and replenishing food, assisting with storeroom operations (i.e., ordering subsistence, receiving, off-loading trucks, stocking, relocating food, etc.), cleaning facilities, equipment, and utensils, preparing vegetables and fruits for the salad bar, bussing tables in dining areas, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repair 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, working as a team to provide professional food services.
4. Shall assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
5. Responsible for ensuring a safe, clean, sanitary, healthy, presentable, professional atmosphere, free of dust, clutter and trash in all working facilities, areas and grounds.
6. Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools).
7. Responsible for precise execution of company time reporting procedures and accurate completion of timesheet.
8. Performs other duties as assigned.

• MINIMUM QUALIFICATIONS: Education/Certifications: One-year related experience may be substituted for one year of education if degree is required.
  • Must have a High School diploma or equivalent
  • Must have and maintain a current Serve-Safe certification (Within 3 years).
  • Must have a current, valid U. S. Passport and U. S. or Local Driver’s License and able to drive a standard transmission vehicle.
  • Must be able to read, write, speak and understand English fluently.
• Experience:
  • A minimum of one (1) year of related work in food service with progressive supervisory experience.
• Skills:
  • All Contractor personnel shall complete Food Service Sanitation and Safety training requirements per Section 2-1.2.2.C, Chapter 1 of NAVMED P-5010.
  • Thorough understanding of quality customer food service and preparation of nutritional meals.
  • Must be able to work under pressure.
  • Service oriented.

• Serve as the primary point of contact for clients, from initial inquiry through event execution, understanding their catering needs and preferences.
• Develop customized catering proposals, menus, and detailed event plans that align with client budgets and expectations.
• Coordinate all logistical aspects of catering events, including food preparation, transportation, setup, service, and breakdown.
• Manage and lead the catering team (chefs, servers, kitchen staff) during events, ensuring smooth operations and high-quality service delivery.
• Oversee food safety and hygiene standards, ensuring compliance with all local health regulations.
• Collaborate with the culinary team to create innovative and diverse menu options.
• Manage inventory of catering equipment and supplies, ensuring availability and proper maintenance.
• Conduct site visits to event venues to assess logistical requirements and setup needs.
• Prepare accurate invoices and manage event budgets, ensuring profitability.
• Handle client feedback and resolve any issues or complaints promptly and professionally.
• Build and maintain strong relationships with vendors, venues, and suppliers.
• Market catering services to potential clients and identify new business opportunities.
• Provide exceptional customer service, ensuring client satisfaction and repeat business.
• Stay updated on catering trends, culinary innovations, and competitor offerings.

• Bachelor's degree in Hospitality Management, Culinary Arts, Event Management, or a related field.
• Minimum of 4-6 years of experience in catering management or event planning, with a proven track record of successfully managing diverse events.
• Strong knowledge of food and beverage operations, menu planning, and culinary trends.
• Excellent organizational, planning, and time management skills.
• Strong leadership and team management abilities.
• Exceptional communication and interpersonal skills, with a client-focused approach.
• Ability to work under pressure and manage multiple events simultaneously.
• Proficiency in catering management software and Microsoft Office Suite.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as required by events.
• Valid Bahraini driving license.

• Managing all aspects of catering operations for assigned events, from initial client consultation to post-event follow-up.
• Collaborating with clients to understand their vision, budget, and specific requirements, and developing customized catering proposals.
• Overseeing menu planning, food preparation, presentation, and service delivery to ensure the highest quality and guest satisfaction.
• Leading, training, and motivating a team of catering staff, including chefs, servers, and logistics personnel, for each event.
• Developing detailed event timelines, checklists, and logistical plans to ensure seamless execution.
• Coordinating with culinary, sales, and logistics departments to ensure all resources are available and properly allocated.
• Managing event budgets, tracking expenses, and ensuring cost-effective operations without compromising quality.
• Conducting site visits to event venues to assess logistics, layout, and operational requirements.
• Ensuring strict adherence to food safety, hygiene, and health regulations at all times.
• Handling client inquiries, concerns, and feedback promptly and professionally to ensure client satisfaction.
• Overseeing inventory management of catering equipment, linens, and supplies, ensuring availability and proper maintenance.
• Troubleshooting and resolving any on-site issues or challenges that may arise during events.
• Preparing post-event reports, analyzing performance, and identifying areas for improvement.
• Building and maintaining strong relationships with clients, vendors, and venue partners.
• Staying updated on catering and event industry trends, innovations, and competitor activities.

• Bachelor's degree in Hospitality Management, Event Management, Culinary Arts, or a related field.
• 4-6 years of experience in catering management or event planning, with significant leadership responsibilities.
• Proven track record of successfully managing and executing large-scale events.
• Strong knowledge of food and beverage operations, culinary trends, and service standards.
• Excellent leadership, team management, and interpersonal skills.
• Exceptional organizational and problem-solving abilities, with a keen eye for detail.
• Proficiency in event management software, catering management systems, and Microsoft Office Suite.
• Ability to work under pressure, manage multiple projects simultaneously, and meet tight deadlines.
• Strong communication and negotiation skills.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Valid driver's license and reliable transportation.
• Fluency in English and Arabic is highly preferred.

• Collaborate closely with clients to understand their event requirements, preferences, and budget, developing customized catering proposals and menus.
• Plan and coordinate all logistical aspects of catering events, including staffing, equipment rental, food preparation, transport, and setup/breakdown.
• Manage and train catering staff, including chefs, servers, and bartenders, ensuring high standards of service and presentation.
• Oversee on-site event execution, ensuring smooth operations, timely service, and guest satisfaction.
• Maintain strict adherence to food safety, hygiene, and health regulations.
• Manage inventory of catering supplies, equipment, and consumables, ensuring availability and cost efficiency.
• Negotiate with suppliers and vendors to secure the best quality ingredients and services within budget.
• Handle client inquiries, concerns, and feedback professionally and efficiently before, during, and after events.
• Prepare post-event reports, analyzing financial performance and client satisfaction.
• Build and maintain strong relationships with clients and venue partners to foster repeat business.

• Bachelor's degree in Hospitality Management, Culinary Arts, Event Management, or a related field.
• Minimum of 4-6 years of experience in catering management or event operations, with a proven track record of successful event execution.
• Strong knowledge of food and beverage operations, menu planning, and culinary trends.
• Excellent organizational, planning, and time management skills.
• Exceptional leadership and team management abilities.
• Strong communication, negotiation, and customer service skills.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Proficiency in catering management software and Microsoft Office Suite.
• Valid Bahraini driving license.

A fantastic career opportunity awaits a talented Event Catering Coordinator at our client's state-of-the-art facilities in Isa Town, Southern, BH . Be part of a team that is shaping the future of catering.

About the Role:
The successful Event Catering Coordinator will be responsible for coordinating and executing catering services for various events from conception through completion. This involves strategic planning, execution, and continuous improvement within the catering context. You will work on projects that will define future successes in the catering domain.

Key Responsibilities:

• Oversee inventory, ordering, and cost control.
• Ensure compliance with food safety regulations.
• Coordinate with clients to understand their catering needs.
• Supervise event setup, service, and breakdown.
• Plan and execute menus for various events and dietary requirements.
• Manage kitchen staff, ensuring high standards of food preparation and hygiene.
• Maintain quality control for all food and beverage services.

Qualifications:

• Diploma or degree in Culinary Arts or Hospitality Management.
• Proven experience in a supervisory or leadership role within catering or food service.
• Strong organizational and team management skills.
• Strong knowledge of food safety and hygiene regulations.
• Ability to work flexible hours, including evenings and weekends.
• Excellent culinary skills and menu planning abilities.

Why Join Our Team?
Our client provides an exceptional platform for career advancement within the Event Catering Coordinator field. Beyond a competitive salary, you'll receive a robust benefits package that includes performance bonuses, retirement plans, and comprehensive health and wellness programs. Our commitment to employee development is reflected in our ongoing training initiatives and mentorship opportunities. Work in a state-of-the-art facility in Isa Town, Southern, BH , surrounded by a team of passionate professionals. We pride ourselves on our collaborative spirit and dedication to achieving outstanding results. If you are ready for a challenging yet rewarding career, this is the place for you.

Next Steps:
Please submit your detailed curriculum vitae and any relevant professional certifications. We encourage you to include a cover letter that specifically addresses your experience in event catering. Our recruitment team will carefully review all submissions. Successful candidates will be contacted for an initial screening, followed by a series of interviews. We aim to make the recruitment process as transparent and efficient as possible.

• Manage the entire lifecycle of catering events, including planning, coordination, execution, and post-event evaluation.
• Serve as the primary point of contact for clients, understanding their needs, providing proposals, and ensuring their vision is brought to life.
• Develop detailed event plans, including menus, staffing schedules, equipment lists, and logistical arrangements.
• Coordinate closely with the culinary team to ensure timely and high-quality food preparation and presentation.
• Oversee on-site event setup, service, and breakdown, ensuring adherence to timelines and standards.
• Recruit, train, supervise, and motivate a team of catering staff, including servers, bartenders, and kitchen support.
• Manage event budgets, control costs, and ensure profitability for each event.
• Ensure strict compliance with all food safety, hygiene, and health regulations.
• Address any client concerns or on-site issues promptly and professionally.
• Build and maintain strong relationships with clients, venues, and suppliers.

• Bachelor's degree in Hospitality Management, Event Management, or a related field.
• Minimum of 5 years of experience in event catering management, with a proven track record of successful event execution.
• Strong knowledge of food and beverage operations, culinary trends, and service standards.
• Exceptional organizational and project management skills, with attention to detail.
• Excellent communication, negotiation, and interpersonal skills.
• Proven leadership abilities, with experience in managing and motivating a diverse team.
• Ability to work under pressure and handle multiple events simultaneously.
• Proficiency in catering management software and Microsoft Office Suite.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as required by event schedules.
• Strong problem-solving skills and a proactive approach to challenges.