321 Catering Positions jobs in Bahrain

About Four Seasons

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.

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.

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.

The Catering Coordinator is a key member of the team, responsible for providing administrative support to the Catering department and assisting with all aspects of the catering services planning process. This role supports the execution of events ranging from corporate functions to social gatherings and works closely with hotel departments to coordinate internal Four Seasons meetings.

We are seeking individuals with strong attention to detail, a solid work ethic, and the ability to multitask and prioritize effectively in a fast-paced environment. Ideal candidates are team players, comfortable using electronic systems, and flexible with scheduling, including early mornings, evenings, weekends, and holidays.

• Answer and manage incoming calls, emails, and guest inquiries in line with Four Seasons standards; assist with overflow calls for the Commercial Division.
• Provide administrative support to the Catering team, including preparing proposals, contracts, payment links, reports, Banquet Event Orders (BEOs), schedules of events, menus, and other correspondence using MS Word, GS&C, Power BI, and the Hotel Intranet.
• Create and maintain client and event records in GS&C and other platforms; manage enquiries, bookings, traces, and updates to the function diary.
• Coordinate logistics for internal and external events, including menu planning, signage (printed and digital), floor plans, and printed materials.
• Support meeting room bookings, monitor availability, and assist with internal meetings under the guidance of the Catering Sales Manager.
• Distribute catering documentation (BEOs, resumes, amenity cards) to operational departments in a timely and accurate manner.
• Conduct site visits and walk-throughs with prospective clients to showcase event spaces and offerings.
• Maintain electronic and physical filing systems for client accounts, program evaluations, and event documentation.
• Monitor third-party platforms such as CVENT and Lanyon to capture and respond to business leads.
• Generate and distribute key reports, including daily event updates, monthly sales summaries, and tracking documents.
• Manage inventory and ordering of departmental supplies and marketing materials, including catering packets, menus, and promotional items.
• Create and process purchase orders, service requests, and internal submissions through BirchStreet, ServiceNow, and the hotel intranet.
• Operate office equipment including printers, copiers, paging systems, fax, and bindery machines.
• Provide support for front-of-house and guest-facing duties during events, including hospitality desk coverage and assisting Banquets with setup and teardown as needed.
• Provide client support and find solutions in the absence of a Catering Manager.
• Assist with onboarding, mentoring, and cross-training team members and interns; provide departmental coverage as needed.
• Attend departmental meetings and contribute to administrative and cross-functional projects.
• Maintain professional grooming and hygiene standards in accordance with Four Seasons policies.
• Foster a respectful and collaborative work environment through effective teamwork and communication.

• Fluency in English, both verbal and written; Arabic language skills are a plus.
• Proficient in Microsoft Word, Excel, Outlook, Internet, Golden Sales & Catering.
• Knowledge and ability to operate various electronic systems.
• Strong passion for service excellence in luxury hospitality.
• Excellent attention to detail and strong problem-solving skills.
• Ability to work well under pressure, multitask efficiently, and collaborate as a team player.
• Good organizational and time-management skills.
• Previous administrative, hotel, or related experience required.
• Basic understanding of AV, telecommunications, and internet technologies.
• Food and beverage knowledge is an asset.

• Competitive Salary, wages, and a comprehensive benefits package
• Excellent Training and Development opportunities
• Employee Discount for stays at any Four Seasons worldwide
• Complimentary Dry Cleaning for Employee Uniforms
• Complimentary Employee Meals

• Supervise and manage catering staff during events.
• Coordinate with clients to finalize menu selections and event details.
• Oversee food preparation, presentation, and service to ensure quality and consistency.
• Ensure adherence to all health, safety, and sanitation regulations.
• Manage event logistics, including setup, service, and breakdown.
• Maintain inventory of catering supplies and equipment.
• Train and mentor catering team members.
• Troubleshoot and resolve any issues that arise during events.
• Conduct post-event evaluations and gather client feedback.
• Assist in menu development and costing.

• Proven experience as a Catering Supervisor or in a similar role in the food service industry.
• Strong knowledge of food preparation, presentation, and service standards.
• Excellent leadership, communication, and interpersonal skills.
• Experience in event planning and coordination.
• Knowledge of health and safety regulations in food service.
• Ability to manage multiple tasks and work effectively under pressure.
• Basic understanding of inventory management and cost control.
• High school diploma or equivalent; culinary or hospitality certification is a plus.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• A passion for delivering exceptional customer service and memorable dining experiences.

• Leading and motivating a team of catering staff to deliver outstanding service.
• Developing and executing creative and cost-effective menu plans for diverse events.
• Managing all aspects of event logistics, including staffing, equipment, and transportation.
• Ensuring compliance with all health, safety, and sanitation standards.
• Monitoring inventory levels and managing food and beverage costs effectively.
• Building and maintaining strong relationships with clients, vendors, and suppliers.
• Preparing detailed proposals and managing event budgets.
• Conducting post-event evaluations to identify areas for improvement.

• Develop and implement strategic plans for catering services to meet business objectives and client expectations.
• Manage daily catering operations, including menu planning, food preparation, service delivery, and event execution.
• Oversee a team of catering staff, providing training, guidance, and performance management.
• Control inventory, manage food and beverage costs, and ensure efficient resource allocation.
• Build and maintain strong relationships with clients, understanding their needs and ensuring satisfaction.
• Negotiate contracts with suppliers and vendors to secure favorable terms and pricing.
• Ensure compliance with all health, safety, and hygiene regulations.
• Monitor financial performance, prepare budgets, and report on key performance indicators.
• Innovate menu offerings and service styles to stay competitive and meet evolving market trends.
• Collaborate with other departments to ensure seamless event execution and client experience.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of experience in catering management, with at least 3 years in a senior leadership role.
• Extensive knowledge of culinary arts, food service operations, and event planning.
• Strong financial acumen and experience in budget management and cost control.
• Excellent leadership, communication, and interpersonal skills.
• Ability to work under pressure and manage multiple priorities effectively.
• Proficiency in relevant catering software and MS Office Suite.
• Passion for delivering exceptional guest experiences and maintaining premium service standards.

• Develop and execute creative and cost-effective menus.
• Manage all aspects of event planning and execution for catering services.
• Lead, train, and supervise catering staff to ensure high standards of service.
• Oversee inventory management, procurement, and vendor relationships.
• Develop and manage the catering department budget, ensuring profitability.
• Maintain strong relationships with clients, ensuring their needs are met and exceeded.
• Ensure compliance with health, safety, and sanitation regulations.
• Continuously innovate and improve catering offerings and operational efficiency.
• Conduct regular performance reviews and provide ongoing feedback to the team.

• Extensive experience in catering management, with a focus on high-volume events.
• Strong culinary background and knowledge of diverse cuisines.
• Proven leadership and team management skills.
• Excellent understanding of event planning, logistics, and client relations.
• Proficiency in financial management, budgeting, and cost control.
• Exceptional communication, interpersonal, and problem-solving abilities.
• Relevant degree or certification in Hospitality Management, Culinary Arts, or a related field is preferred.
• Ability to work flexible hours, including evenings and weekends, as required by event schedules.

• Design and develop creative and appealing menus for various catering events, considering client preferences and dietary restrictions.
• Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.
• Manage and lead a team of kitchen staff, providing training, supervision, and performance feedback.
• Ensure compliance with all health, safety, and sanitation regulations in the kitchen.
• Source high-quality ingredients and manage supplier relationships effectively.
• Control food costs and inventory, minimizing waste and maximizing profitability.
• Collaborate with the event planning team to ensure seamless execution of catering services.
• Maintain a clean, organized, and efficient kitchen environment.
• Develop and implement standard operating procedures for kitchen staff.
• Stay updated on culinary trends and techniques to enhance menu offerings.
• Conduct taste tests and quality control checks before events.
• Manage event setup and service logistics in coordination with front-of-house staff.

• Culinary degree or equivalent professional experience.
• Minimum of 7 years of experience in professional cooking, with at least 3 years in a supervisory or management role within the catering industry.
• Proven expertise in various cuisines and cooking techniques.
• Strong leadership and team management skills.
• Excellent understanding of food safety and sanitation standards (e.g., HACCP).
• Proficiency in menu costing and inventory management.
• Exceptional organizational and time management abilities.
• Creative flair and a passion for culinary excellence.
• Ability to work under pressure and meet tight deadlines.
• Flexibility to work irregular hours, including evenings and weekends, as dictated by event schedules.

• Oversee all aspects of catering operations, from initial client inquiry to post-event follow-up.
• Develop creative and customized menu proposals tailored to client needs and budgets.
• Manage event logistics, including staffing, vendor coordination, and timeline management.
• Ensure exceptional food quality, presentation, and service delivery for all events.
• Build and maintain strong relationships with clients, understanding their event vision and expectations.
• Develop and manage departmental budgets, controlling costs and maximizing profitability.
• Recruit, train, and manage a remote team of catering professionals.
• Ensure compliance with all health, safety, and hygiene regulations.
• Continuously seek opportunities to innovate and enhance the catering service offering.

• Minimum of 5 years of experience in catering management or a senior role within the hospitality industry.
• Proven experience in menu development, food and beverage management, and event planning.
• Strong leadership, team management, and interpersonal skills.
• Excellent organizational and multitasking abilities.
• Proficiency in event management software and financial management tools.
• In-depth knowledge of food safety standards and regulations.
• Exceptional customer service and client relationship management skills.
• A passion for food and delivering memorable event experiences.
• Ability to work independently and manage operations remotely.

• Oversee all aspects of the catering kitchen operations, ensuring efficiency, quality, and safety.
• Develop creative, diverse, and cost-effective menus tailored to client requirements and event types.
• Source high-quality ingredients, manage inventory, and control food costs effectively.
• Lead, train, and motivate the catering kitchen team to achieve culinary excellence.
• Ensure compliance with all food safety, hygiene, and sanitation regulations (HACCP).
• Collaborate with the sales and event planning teams to understand client needs and execute flawless events.
• Manage food preparation, cooking, and presentation for all catered events, ensuring timely delivery.
• Develop and implement standardized recipes and portion control measures.
• Conduct tastings and menu consultations with clients.
• Maintain strong relationships with suppliers and negotiate favorable terms.
• Troubleshoot any culinary issues that arise during events.
• Stay updated on the latest catering trends, food innovations, and presentation styles.
• Manage kitchen equipment and ensure proper maintenance.
• Contribute to the financial success of the catering division through effective cost management and upselling.

• Culinary degree or equivalent professional experience.
• Minimum of 8 years of experience in the catering industry, with at least 4 years in a leadership role (e.g., Senior Catering Chef, Sous Chef in a high-volume catering environment).
• Proven expertise in menu development for a wide range of cuisines and dietary requirements.
• Strong understanding of food costing, inventory management, and budget control.
• Excellent leadership, communication, and interpersonal skills.
• Demonstrated ability to manage multiple events simultaneously and work effectively under pressure.
• Proficiency in HACCP and food safety standards.
• Creative flair for food presentation and a passion for delivering exceptional client experiences.
• Experience with event logistics and on-site execution is a plus.
• Ability to work flexible hours, including evenings, weekends, and holidays, as required by event schedules.
• A proactive and problem-solving approach.