32 Food Service Supervisor jobs in Bahrain

• 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.

We are looking to hire a customer-oriented Floor Supervisor to ensure that all restaurant operations run smoothly.

Restaurant Supervisor Responsibilities:

• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Reviewing customer surveys to develop and implement ways to improve customer service.

Restaurant Supervisor Requirements:

• Bachelor's degree in business administration or hospitality.
• Proven experience working as a supervisor in the hospitality industry.
• The ability to work in a fast-paced environment.

• Supervise and coordinate the daily activities of catering staff, including chefs, servers, and kitchen assistants.
• Plan menus and ensure efficient preparation and presentation of food for various events and services.
• Manage inventory of food, beverages, and supplies, including ordering and stock rotation.
• Ensure adherence to all health, safety, and hygiene regulations (HACCP, etc.).
• Provide training and guidance to catering team members, fostering a positive work environment.
• Monitor food quality and service delivery to ensure customer satisfaction.
• Handle customer inquiries, feedback, and complaints professionally.
• Manage event logistics, including setup, service, and cleanup.
• Control costs related to food, labor, and supplies.
• Maintain cleanliness and organization of kitchen, service areas, and storage facilities.
• Create work schedules and manage staff deployment effectively.
• Conduct regular team meetings to communicate goals and operational updates.
• Ensure compliance with company policies and procedures.

• Proven experience as a Catering Supervisor, Head Waiter, or similar role in the hospitality industry.
• Strong knowledge of food preparation, presentation, and safety standards.
• Excellent leadership, team management, and communication skills.
• Proficiency in inventory management and cost control.
• Ability to multitask and work effectively under pressure.
• Customer-focused with strong problem-solving abilities.
• Valid Food Handler’s Certification or willingness to obtain one.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Basic understanding of budgeting and financial management.
• A passion for delivering high-quality food and exceptional service.

• Proven experience in catering or hospitality management.
• Demonstrable experience in a supervisory or leadership role.
• Excellent organizational, time management, and multitasking skills.
• Strong knowledge of food safety and hygiene standards (e.g., HACCP).
• Proficiency in menu planning and costing.
• Exceptional customer service and interpersonal skills.
• Ability to lead and motivate a team.
• Flexibility to work evenings, weekends, and holidays as required by event schedules.
• Basic computer skills for inventory and scheduling.
• Certification in food safety or hospitality management is a plus.

• Supervise and coordinate catering staff during events, ensuring efficient service delivery.
• Manage food preparation, presentation, and serving according to client specifications and company standards.
• Ensure adherence to food safety and hygiene regulations at all times.
• Oversee inventory of catering supplies, equipment, and beverages, and manage ordering as needed.
• Assist with the planning and setup of catering events, including venue layout and equipment arrangement.
• Interact with clients to address any immediate needs or concerns during events.
• Train and mentor catering staff on service standards, menu knowledge, and operational procedures.
• Maintain cleanliness and organization of catering equipment and service areas.
• Manage the breakdown and cleanup of event spaces post-event.
• Monitor event budgets and control costs related to supplies and labor.
• Conduct pre-event briefings with the catering team to ensure clear understanding of event requirements.
• Troubleshoot any issues that arise during events to ensure smooth operation.
• Contribute to client feedback sessions and implement improvements based on feedback.

• High school diploma or equivalent; culinary or hospitality management certification is a plus.
• Minimum of 2-3 years of experience in catering, event management, or hospitality services, with supervisory experience preferred.
• Knowledge of food safety standards and regulations (e.g., HACCP).
• Strong leadership, communication, and interpersonal skills.
• Excellent organizational and time management abilities.
• Ability to work effectively under pressure and manage multiple tasks simultaneously.
• Flexibility to work varied hours, including evenings, weekends, and holidays, based on event schedules.
• Team player with a positive attitude and strong work ethic.
• Basic understanding of inventory management and cost control.

• Supervise and coordinate the daily operations of the catering team.
• Oversee the preparation and presentation of food and beverages according to client specifications and quality standards.
• Manage inventory of food, beverages, and supplies, ensuring adequate stock levels and minimizing waste.
• Ensure compliance with all health, safety, and hygiene regulations (HACCP, local health codes).
• Train, mentor, and motivate catering staff to perform their duties effectively.
• Assist in menu planning and development, considering client preferences and dietary requirements.
• Coordinate with clients and event organizers to understand their catering needs and expectations.
• Manage event setup and breakdown, ensuring all arrangements are carried out efficiently.
• Handle customer inquiries, feedback, and complaints professionally and resolve issues promptly.
• Control costs associated with catering operations, including food, labor, and supplies.
• Conduct regular team briefings and provide constructive feedback to staff.
• Maintain cleanliness and organization of the kitchen, service areas, and storage facilities.
• Ensure efficient service delivery during events, maintaining high standards of professionalism.
• Collaborate with other departments, such as event management and kitchen staff, to ensure seamless operations.
• Monitor food quality and presentation to meet and exceed client expectations.

• Proven experience in a supervisory role within the catering or hospitality industry.
• Strong knowledge of food preparation, culinary techniques, and presentation standards.
• Excellent understanding of health, safety, and hygiene regulations in a food service environment.
• Demonstrated leadership and team management skills.
• Exceptional customer service and interpersonal skills.
• Ability to manage multiple tasks and prioritize effectively in a fast-paced environment.
• Proficiency in inventory management and cost control.
• Good communication and problem-solving abilities.
• Flexibility to work irregular hours, including evenings, weekends, and public holidays.
• A passion for food and delivering outstanding guest experiences.
• Relevant certifications in food safety or hospitality management are advantageous.

• Supervising and coordinating catering staff during events to ensure smooth operations.
• Overseeing the preparation, presentation, and service of food and beverages according to client specifications.
• Managing event logistics, including setup, breakdown, and adherence to schedules.
• Conducting pre-event briefings with staff to assign roles and responsibilities.
• Ensuring compliance with all food safety and hygiene regulations (e.g., HACCP).
• Monitoring inventory levels of food, beverages, and supplies, and placing orders as needed.
• Liaising with clients to understand their needs and ensure satisfaction with the catering services.
• Training and mentoring catering staff, fostering a professional and efficient team.
• Handling customer feedback and resolving any issues or complaints promptly and professionally.
• Maintaining cleanliness and organization of catering equipment and service areas.