44 Hospitality Operations jobs in Bahrain

• Overseeing the day-to-day operations of all hotel departments, ensuring smooth and efficient service delivery.
• Developing and implementing operational strategies to enhance guest satisfaction and loyalty.
• Managing departmental budgets, controlling costs, and maximizing profitability.
• Ensuring adherence to all company policies, procedures, and service standards.
• Leading, motivating, and developing a high-performing team of hospitality professionals.
• Conducting regular performance reviews and providing constructive feedback to staff.
• Managing inventory, procurement, and vendor relationships for operational supplies.
• Ensuring compliance with all health, safety, and hygiene regulations.
• Handling guest feedback and resolving complaints promptly and effectively.
• Collaborating with marketing and sales teams to drive business and enhance brand reputation.

• Oversee and direct all aspects of hotel operations, including front office, housekeeping, food and beverage, and maintenance.
• Develop and implement strategies to enhance guest satisfaction, service quality, and operational efficiency.
• Manage and mentor a diverse team of hospitality professionals, fostering a positive work environment and ensuring high performance standards.
• Develop and manage departmental budgets, controlling costs, maximizing revenue, and ensuring profitability.
• Ensure compliance with all health, safety, and hygiene regulations.
• Manage vendor relationships and procurement of supplies and services.
• Develop and implement effective marketing and sales strategies to drive occupancy and revenue.
• Monitor industry trends and best practices to identify opportunities for innovation and improvement.
• Handle guest complaints and feedback promptly and professionally, resolving issues to ensure guest satisfaction.
• Conduct regular operational audits and implement corrective actions as needed.
• Collaborate with the marketing and sales teams to promote the establishment and drive business.
• Prepare operational reports and financial statements for senior management.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 8 years of progressive experience in hospitality management, with at least 3 years in a senior operational role.
• Proven experience in managing multiple departments within a hospitality setting.
• Strong understanding of hotel operations, revenue management, and guest relations.
• Excellent leadership, communication, and interpersonal skills.
• Proficiency in property management systems (PMS) and other relevant hospitality software.
• Demonstrated ability to manage budgets, control costs, and drive profitability.
• Strong problem-solving and decision-making capabilities.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Passion for delivering exceptional guest service and creating memorable experiences.

• Overseeing the daily operations of all hotel departments to ensure efficiency and guest satisfaction.
• Developing and implementing operational policies and procedures to maintain high service standards.
• Managing and mentoring department heads and staff, providing leadership, training, and performance feedback.
• Ensuring compliance with all health, safety, and hygiene regulations.
• Managing the hotel budget, controlling expenses, and driving revenue growth.
• Developing and implementing strategies to enhance the guest experience and build customer loyalty.
• Overseeing inventory management and procurement for various hotel supplies and services.
• Coordinating with sales and marketing teams to promote hotel services and events.
• Handling guest inquiries, feedback, and resolving any service-related issues promptly and professionally.
• Conducting regular operational assessments and implementing improvements.
• Ensuring the effective management of third-party service providers.
• Staying updated on industry trends and best practices in hospitality management.
• Developing and implementing standard operating procedures (SOPs) for all departments.
• Leading by example to cultivate a positive and guest-centric culture within the team.

• Oversee daily operations across key hotel departments (Rooms, F&B, Front Office).
• Develop and implement strategies to enhance guest satisfaction and operational efficiency.
• Manage departmental budgets, forecasts, and P&L statements.
• Control operational costs and maximize revenue through effective yield management.
• Lead, train, and motivate a high-performing team of hospitality professionals.
• Ensure consistent delivery of high-quality service standards and guest experiences.
• Implement and monitor health, safety, and hygiene protocols.
• Manage inventory, procurement, and vendor relationships for operational supplies.
• Handle guest complaints and feedback promptly and professionally.
• Analyze operational performance data and implement improvement initiatives.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 6 years of progressive experience in hotel operations management.
• Demonstrated success in managing Rooms Division and/or Food & Beverage operations.
• Strong financial acumen, including budgeting and P&L management.
• Excellent leadership, team-building, and communication skills.
• Proficiency in Property Management Systems (PMS) and other hotel software.
• Knowledge of current hospitality trends and best practices.
• Ability to work flexible hours, including weekends and holidays.
• Strong problem-solving and decision-making abilities.
• A customer-centric approach with a commitment to service excellence.

• Oversee the daily operations of all hotel departments, including Front Office, Food & Beverage, Housekeeping, and Banqueting.
• Develop and implement operational strategies to enhance service quality, guest satisfaction, and operational efficiency.
• Manage and motivate a diverse team of hospitality professionals, providing guidance, training, and performance evaluations.
• Control operational costs, manage budgets, and ensure adherence to financial targets.
• Develop and maintain strong relationships with suppliers, vendors, and external partners.
• Ensure compliance with all health, safety, and hygiene regulations and standards.
• Plan and execute special events, conferences, and banquets, ensuring flawless execution.
• Implement and monitor service standards, actively seeking opportunities for service improvement.
• Address and resolve guest complaints and feedback promptly and professionally.
• Collaborate with the marketing and sales teams to develop promotional strategies and maximize revenue.
• Analyze operational performance data and report on key metrics to senior management.
• Contribute to the overall strategic planning and development of the property.

• A Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• A minimum of 7 years of progressive experience in hospitality management, with at least 3 years in a senior management role.
• Proven track record in managing multiple departments and complex operations.
• Strong financial acumen, including budgeting, P&L management, and cost control.
• Excellent leadership, team-building, and interpersonal skills.
• Exceptional customer service orientation and problem-solving abilities.
• In-depth knowledge of hospitality software systems (PMS, POS).
• Familiarity with Bahraini labor laws and regulations.
• Excellent communication skills in English, with Arabic being a strong advantage.
• Ability to work under pressure and manage multiple priorities in a fast-paced environment.

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.

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 cooking, baking, serving, replenishing food, assisting with storeroom operations (ordering subsistence, receiving, off-loading trucks, stocking, relocating food), cleaning facilities, equipment, utensils, preparing vegetables and fruits for the salad bar, bussing tables, handling foods, supplies, and equipment, maintaining quality control, ensuring operator maintenance and minor repairs 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.

1. The Contractor shall comply with applicable NAVSUP, NAVMED, DoD, and other references, instructions, and directives listed in J-13000-02.
2. Responsible for escorting/monitoring other country national employees and vendors in accordance with the performance work statement.
3. Responsible for communicating and upholding company standards, leading by example, and working as a team to provide professional food services.
4. Assist the Storeroom and Food Service Supervisors as required to operate food service services 24/7/365.
5. Ensure a safe, clean, sanitary, healthy, presentable, and professional atmosphere, free of dust, clutter, and trash in all working facilities, areas, and grounds.
6. Proper utilization and safeguarding of all government and contractor-provided property, including government facilities, equipment, and tools.
7. Accurate execution of company time reporting procedures and completion of timesheets.
8. Perform other duties as assigned.

• Minimum Qualifications: One-year related experience may be substituted for one year of education if degree is required.
• High School diploma or equivalent.
• Current Serve-Safe certification (within 3 years).
• Current, valid U.S. Passport and U.S. or Local Driver’s License, able to drive a standard transmission vehicle.
• Fluent in reading, writing, speaking, and understanding English.
• At least one (1) year of related work in food service with progressive supervisory experience.
• Completion of Food Service Sanitation and Safety training requirements per NAVMED P-5010.
• Thorough understanding of quality customer food service and nutritional meal preparation.
• Ability to work under pressure.
• Service-oriented attitude.

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment, along with our shared Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace. Vectrus is an Equal Opportunity / Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status, or disability.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 6 years of progressive experience in hotel operations, with at least 3 years in a managerial role.
• Proven ability to manage multiple departments and lead diverse teams.
• Strong understanding of hotel operational procedures, standards, and best practices.
• Excellent financial acumen, including budgeting and cost control.
• Exceptional customer service and problem-solving skills.
• Proficiency in hotel management software (PMS).
• Strong communication, leadership, and organizational abilities.