73 Catering Managers jobs in Bahrain

• Oversee and manage all aspects of kitchen operations, including food preparation, cooking, and presentation for various catered events.
• Develop innovative and diverse menus that cater to various client needs, dietary restrictions, and seasonal ingredients.
• Lead, train, and mentor a team of chefs and kitchen staff, fostering a positive and productive work environment.
• Ensure strict adherence to food safety standards, hygiene regulations, and quality control procedures.
• Manage kitchen inventory, order supplies, and control food costs to meet budgetary targets.
• Oversee the maintenance and cleanliness of kitchen equipment and the overall kitchen area.
• Collaborate with the catering sales and event planning teams to understand client requirements and execute successful events.
• Monitor food preparation and presentation to ensure consistency and excellence.
• Implement and maintain efficient kitchen workflows and processes.
• Innovate and experiment with new recipes and culinary techniques.
• Handle special requests and adapt menus as necessary to accommodate client preferences.
• Conduct regular quality checks and taste tests to ensure all dishes meet the highest standards.
• Manage kitchen schedules and staffing to ensure optimal coverage for all events.
• Identify opportunities for waste reduction and cost-saving measures without compromising quality.
• Ensure compliance with all local health and safety regulations.

• Culinary degree or equivalent professional culinary training.
• Minimum of 8 years of progressive experience in culinary arts, with at least 3-5 years in a Head Chef or Executive Chef role, preferably within a high-volume catering or banquet environment.
• Proven expertise in menu development, food costing, and inventory management.
• Strong leadership and team management skills with the ability to motivate and inspire staff.
• Excellent knowledge of food safety and hygiene regulations (HACCP certification preferred).
• Creative flair and a passion for culinary innovation.
• Ability to work under pressure in a fast-paced environment and manage multiple events simultaneously.
• Strong communication and interpersonal skills.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Proficiency in English; Arabic is a plus.

• Lead, inspire, and manage the kitchen team, including Sous Chefs, Cooks, and Kitchen Assistants, fostering a positive and productive work environment.
• Develop innovative and diverse menus tailored to client preferences and event themes, considering dietary restrictions and seasonal ingredients.
• Oversee all food preparation, cooking, and presentation, ensuring the highest standards of quality, taste, and visual appeal.
• Manage kitchen inventory, including ordering, receiving, and proper storage of ingredients, to minimize waste and control costs.
• Establish and maintain strict adherence to food safety, hygiene, and sanitation standards (HACCP principles).
• Train and develop kitchen staff, ensuring continuous improvement in culinary skills and operational efficiency.
• Collaborate with the sales and events teams to understand client needs and execute culinary aspects of events seamlessly.
• Monitor food costs and kitchen labor expenses to meet budgetary goals.
• Maintain kitchen equipment and ensure a clean, organized, and safe working environment.
• Stay updated with industry trends and culinary innovations to keep our offerings fresh and competitive.
• Handle any unforeseen challenges or last-minute requests with professionalism and efficiency.

• Proven experience as a Head Chef or Executive Sous Chef in a high-volume catering or hospitality environment for a minimum of 5 years.
• Culinary degree or equivalent professional culinary training.
• Extensive knowledge of various cooking techniques, cuisines, and food presentation.
• Strong leadership and team management skills, with the ability to motivate and train staff.
• Exceptional organizational and time management abilities, capable of managing multiple projects simultaneously.
• In-depth understanding of food safety regulations and best practices.
• Creativity and passion for culinary arts, with an eye for detail.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.
• Proficiency in inventory management software is a plus.

• Lead and manage all aspects of kitchen operations for catering events, from menu planning and food preparation to presentation and delivery.
• Develop innovative and diverse menus that meet client specifications, dietary needs, and budget requirements.
• Ensure consistent high quality of all food items prepared and served, maintaining strict standards of taste, appearance, and freshness.
• Manage inventory, order supplies, and control food costs while minimizing waste.
• Oversee kitchen staff, including hiring, training, scheduling, and performance management.
• Maintain a clean, organized, and safe kitchen environment, ensuring strict adherence to health, hygiene, and food safety regulations.
• Collaborate with the sales and event planning teams to understand client needs and execute events seamlessly.
• Introduce new culinary techniques and trends to enhance the catering offerings.
• Troubleshoot any culinary or operational issues that arise during events.
• Conduct regular quality control checks and provide constructive feedback to kitchen staff.
• Manage and maintain kitchen equipment and facilities.

• Culinary degree or equivalent professional culinary training.
• 8+ years of progressive experience in culinary arts, with at least 3 years in a Head Chef or Executive Sous Chef role within a reputable catering company or high-volume restaurant/hotel.
• Proven expertise in menu development, food costing, and kitchen management.
• Strong knowledge of diverse cuisines and cooking techniques.
• Excellent leadership, team management, and interpersonal skills.
• Demonstrated ability to work under pressure and manage multiple events simultaneously.
• Strong understanding of food safety and hygiene regulations (HACCP certification preferred).
• Creative flair and a passion for culinary innovation.
• Excellent communication skills in English; Arabic is a plus.
• Flexibility to work irregular hours, including evenings, weekends, and holidays, as dictated by event schedules.

• 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.

• 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.

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.

• Collaborate closely with clients to understand their event vision, dietary requirements, and budget constraints, providing expert advice on menu selection and service styles.
• Develop detailed event proposals, including costings, timelines, and logistical plans.
• Coordinate with kitchen staff, service teams, and external vendors to ensure seamless execution of all catering aspects.
• Oversee on-site event setup, service, and breakdown, ensuring high standards of presentation and client satisfaction.
• Manage inventory of catering equipment and supplies, ensuring availability and proper maintenance.
• Train and supervise catering staff, fostering a culture of excellence and customer-centric service.
• Handle client inquiries and resolve any issues promptly and professionally, maintaining positive relationships.
• Stay updated on catering trends, culinary innovations, and competitor activities to inform service offerings.
• Ensure strict adherence to food safety and hygiene regulations at all times.
• Prepare post-event reports, analyzing success metrics and identifying areas for improvement.
• Assist in marketing efforts to promote catering services and attract new clientele.
• Manage event budgets, track expenses, and ensure profitability.

• Minimum of 3-5 years of experience in catering sales, event planning, or hospitality management, with a proven track record of successful event execution.
• Strong culinary knowledge and a passion for food and beverage.
• Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment.
• Excellent communication, negotiation, and interpersonal skills.
• Proficiency in catering management software and Microsoft Office Suite.
• Ability to work flexible hours, including evenings and weekends, as required by event schedules.
• A valid driver's license and access to reliable transportation.
• Demonstrated leadership abilities and experience managing a team.
• Customer-focused approach with a keen eye for detail.
• Ability to think creatively and solve problems effectively under pressure.
• A diploma or degree in Hospitality Management, Culinary Arts, or a related field is highly desirable.