215 Catering Specialist jobs in Bahrain

• Plan and coordinate all aspects of catering events, from inception to completion.
• Develop creative and appealing menus in collaboration with culinary teams.
• Manage catering budgets, ensuring cost-effectiveness and profitability.
• Source and liaise with food suppliers and vendors to negotiate favorable terms.
• Oversee food preparation, presentation, and delivery processes.
• Ensure adherence to all health, safety, and sanitation regulations.
• Manage event logistics, including staffing, equipment, and venue requirements.
• Communicate effectively with clients to understand their needs and preferences.
• Troubleshoot and resolve any operational issues that may arise during events.
• Monitor inventory levels and manage orders for catering supplies.

• Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• Proven experience in catering management or event planning, preferably in a remote capacity.
• Strong knowledge of food safety standards and regulations.
• Excellent organizational, planning, and time management skills.
• Exceptional communication, interpersonal, and negotiation skills.
• Proficiency in event management software and MS Office Suite.
• Ability to manage multiple projects and prioritize tasks effectively.
• Creative mindset with a passion for culinary excellence.
• Ability to work independently and as part of a distributed team.

• Coordinate and manage all aspects of catering operations for diverse events and client needs.
• Liaise with clients to understand their specific requirements, preferences, and dietary restrictions.
• Source, vet, and manage relationships with catering vendors and suppliers, negotiating contracts and pricing.
• Develop detailed catering plans, including menu selection, staffing requirements, and logistics.
• Oversee the procurement of food, beverages, and necessary supplies, ensuring quality and cost-effectiveness.
• Manage catering event schedules, ensuring timely delivery and setup at client sites.
• Implement and maintain high standards of food safety and hygiene across all operations.
• Monitor vendor performance and address any service issues or client feedback promptly.
• Manage catering budgets, track expenses, and provide financial reports.
• Develop and implement strategies for continuous improvement in catering services.
• Utilize catering management software to track orders, manage inventory, and coordinate logistics.
• Ensure excellent client satisfaction by delivering exceptional food and service experiences.
• Stay updated on industry trends, new culinary offerings, and best practices in catering management.
• Troubleshoot and resolve operational challenges as they arise.
• Collaborate with internal teams to ensure seamless integration of catering services with overall event planning.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 5 years of experience in catering operations, event management, or hospitality.
• Proven experience in managing multiple catering projects simultaneously.
• Strong negotiation and vendor management skills.
• Excellent understanding of food safety regulations and best practices.
• Exceptional organizational and time-management abilities.
• Proficiency in catering management software and standard office applications.
• Strong customer service orientation and communication skills.
• Ability to work independently in a remote setting and manage priorities effectively.
• Culinary knowledge and experience are a plus.
• Experience with diverse cuisines and dietary requirements is highly desirable.

• Develop and implement efficient operational procedures for catering services.
• Oversee the planning and execution of catering events, ensuring seamless delivery.
• Manage relationships with food suppliers and vendors, negotiating contracts and ensuring quality.
• Monitor inventory levels and manage procurement of food, beverages, and supplies.
• Ensure adherence to all health, safety, and sanitation regulations.
• Train and mentor remote catering staff on operational best practices and service standards.
• Conduct quality control checks and implement improvement measures.
• Manage catering budgets and control costs effectively.
• Coordinate with clients to understand their specific needs and ensure satisfaction.
• Utilize technology platforms for communication, scheduling, and operational management.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 5 years of progressive experience in catering operations or event management.
• Proven experience in managing remote teams and virtual operations.
• Strong knowledge of food safety standards (e.g., HACCP) and best practices.
• Excellent organizational, time management, and multitasking skills.
• Proficiency in catering management software and virtual collaboration tools.
• Strong communication, interpersonal, and customer service skills.
• Ability to work independently and efficiently in a remote work environment.
• Experience in menu planning and costing is a plus.
• Problem-solving and decision-making abilities under pressure.

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.

• 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.

• 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.

• Pick up food orders from restaurants and deliver them to customer locations promptly and safely.
• Ensure all deliveries are completed within the estimated timeframes.
• Navigate efficiently using GPS and mapping applications.
• Maintain the cleanliness and good condition of your delivery vehicle.
• Adhere to all traffic laws and safety regulations while driving.
• Provide exceptional customer service, including polite interaction and accurate order handling.
• Verify customer identity and signatures upon delivery as required.
• Communicate effectively with dispatch and customers regarding delivery status or issues.
• Manage cash and card payments accurately if applicable.
• Maintain a professional appearance and demeanor.
• Keep accurate logs of deliveries, mileage, and expenses.
• Handle food items with care to maintain their quality and temperature.
• Report any vehicle maintenance needs or delivery challenges immediately.

• Valid driver's license and a clean driving record.
• Must own a reliable, insured, and well-maintained vehicle suitable for deliveries.
• Proficiency in using smartphones for navigation and delivery app functions.
• Excellent knowledge of local traffic laws and safe driving practices.
• Strong customer service and interpersonal skills.
• Ability to work independently and manage time effectively in a remote setup.
• Must be at least 18 years of age.
• Physical ability to get in and out of the vehicle frequently and lift orders up to 20 lbs.
• Previous experience as a delivery driver is a plus.
• Must have a smartphone with a data plan.

• Oversee daily food service operations, ensuring smooth and efficient delivery of services.
• Develop and implement standard operating procedures (SOPs) for food preparation, service, and safety.
• Manage inventory, procurement, and cost control measures to optimize profitability.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP).
• Recruit, train, and supervise food service staff, fostering a positive and productive work environment.
• Monitor customer feedback and implement strategies to enhance dining experiences and address concerns.
• Manage vendor relationships and negotiate contracts for supplies and equipment.
• Develop and execute marketing and promotional activities to drive business growth.
• Analyze operational data to identify areas for improvement and implement corrective actions.
• Prepare budgets and manage financial performance of the food service operations.
• Conduct remote quality checks and performance evaluations of staff and operations.
• Stay updated on industry trends and best practices in food service management.

• Bachelor's degree in Hospitality Management, Business Administration, Culinary Arts, or a related field.
• Minimum of 5 years of experience in food service management, with a significant portion in operations oversight.
• Demonstrated experience in managing remote teams and operations effectively.
• Strong knowledge of food safety standards, culinary techniques, and inventory management.
• Proven ability to manage budgets, control costs, and improve operational efficiency.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in using food service management software and virtual collaboration tools.
• Ability to troubleshoot operational issues and implement timely solutions.
• Strong customer service orientation and problem-solving abilities.
• Experience in menu planning and development is a plus.