7 Catering Management jobs in Bahrain

• 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.

• Oversee all day-to-day catering operations, ensuring efficiency, quality, and profitability.
• Develop and implement strategic plans for business growth and service enhancement.
• Manage a diverse team of catering staff, including chefs, service staff, and logistics coordinators.
• Ensure adherence to the highest standards of food safety, hygiene, and presentation.
• Collaborate with the sales and marketing teams to develop catering packages and proposals.
• Manage vendor relationships, negotiating contracts and ensuring timely delivery of quality supplies.
• Control food and labor costs to maximize profitability while maintaining service excellence.
• Develop and maintain operational budgets, financial reports, and performance metrics.
• Lead training and development programs for catering staff to enhance skills and service quality.
• Manage inventory control and procurement processes effectively.
• Ensure compliance with all relevant health, safety, and licensing regulations.
• Troubleshoot operational issues and implement effective solutions to ensure client satisfaction.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field. Advanced degree or relevant certifications are highly desirable.
• Minimum of 8 years of progressive experience in catering management, with at least 4 years in a senior leadership role (e.g., Director of Catering, Operations Manager).
• Proven track record of successfully managing large-scale catering operations and events.
• Strong financial acumen, including budgeting, cost control, and P&L management.
• Exceptional leadership, team management, and communication skills.
• In-depth knowledge of food and beverage trends, service standards, and health & safety regulations.
• Proficiency in event management software and POS systems.
• Ability to work under pressure and adapt to changing demands in a fast-paced environment.
• Excellent problem-solving and decision-making abilities.
• Fluency in English; proficiency in Arabic is a plus.

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.