8 Hospitality Management jobs in Zallaq

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.

• 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.

Join a market-leading tech provider in Bahrain, managing the front line of service operations. As Service Management Center (SMC) Manager, you’ll lead a team monitoring and responding to incidents across networks, infrastructure platforms, and enterprise services, keeping business-critical systems up and running for customers.

This is a hands-on leadership role with real impact. You’ll coordinate first-level monitoring and resolution, oversee escalations, and make sure every incident is handled quickly, communicated clearly, and documented accurately. Working closely with engineering, field operations, and vendors, you’ll be the bridge between customers, technical teams, and senior management when it matters most.

The Role:

As SMC Manager, you’ll oversee 24/7 operations, leading Shift Engineers, Analysts, and Incident Coordinators to deliver fast, effective service support. You’ll monitor system health in real time, manage alarms and performance dashboards, and ensure incidents are triaged, escalated, and resolved to agreed SLAs.

You’ll track and report on incident trends, drive process improvements, and embed best practice aligned with ITIL standards. From shift planning to root cause analysis and post-incident reviews, you’ll keep the team running smoothly and services performing at their best.

What You’ll Be Doing:

• Leading day-to-day operations of the Service Management Center, ensuring 24/7 coverage and smooth shift handovers.

• Monitoring infrastructure across voice, data, internet, and enterprise platforms.

• Managing incident response from detection to resolution including RCA, stakeholder updates, and post-incident reports.

• Acting as the escalation point for high-priority or unresolved issues, coordinating with engineering, field teams, and vendors.

• Maintaining accurate incident logs, metrics, and performance reports.

• Supporting change management by reviewing planned changes and assessing risk.

• Coaching and mentoring the SMC team, ensuring up-to-date knowledge of tools, processes, and emerging tech.

• Driving continuous improvement in monitoring, escalation, and resolution processes.

What You’ll Need to Succeed:

• 7+ years in Network Operations or Service Management, with at least 2 years in a supervisory role.

• Strong incident handling, escalation management, and SLA tracking skills.

• Hands-on experience with enterprise-grade monitoring tools (e.g., SolarWinds, Zabbix, Nagios, PRTG).

• Background in tech operations, ISP, or managed services.

• ITIL Foundation (mandatory); ITIL Intermediate/Expert a plus.

• Relevant technical certifications (e.g., CCNA/CCNP, Juniper, CompTIA Network+).

• Excellent communication and leadership skills, with the ability to work under pressure.

• Bilingual (Arabic & English) preferred, but strong non-Arabic speakers will also be considered.

What’s in It for You:

• Key leadership role in a mission-critical operations team.

• Competitive salary + annual bonus (based on performance).

• Opportunity to work at the center of enterprise tech service delivery.

• Lead and develop a skilled technical team in a collaborative environment.

• Influence processes and service assurance strategies at scale.

Next Steps:

If you thrive in high-stakes service environments and know how to lead a team to deliver fast, reliable support, we’d love to hear from you. Send your CV or get in touch in confidence to learn more.

• 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.