256 Service Industry jobs in Bahrain

• Supervising and managing a team of catering staff, including hiring, training, scheduling, and performance evaluation.
• Ensuring compliance with all food safety, sanitation, and health regulations (HACCP standards).
• Managing inventory levels, ordering supplies, and controlling food costs to optimize profitability.
• Developing and implementing operational procedures to enhance efficiency and service quality.
• Maintaining strong relationships with clients, addressing feedback, and resolving issues promptly.
• Overseeing the preparation and presentation of food, ensuring high-quality standards are met.
• Managing budgets and financial performance of the catering operation.
• Ensuring equipment is well-maintained and operational.
• Implementing effective customer service strategies to drive repeat business and positive reviews.
• Contributing to menu development and innovation.

• Proven experience in food service management, catering operations, or a similar role.
• Strong knowledge of food safety, sanitation, and health regulations.
• Excellent leadership, team management, and interpersonal skills.
• Demonstrated ability in inventory control, cost management, and financial oversight.
• Effective problem-solving and decision-making abilities.
• Customer-focused with a passion for delivering excellent service.
• Proficiency in relevant software (e.g., POS systems, inventory management tools).
• A degree or diploma in Hospitality Management or Culinary Arts is a plus.

• Develop and implement operational strategies to enhance efficiency and quality across all food service operations.
• Oversee menu planning, food procurement, preparation, and service standards.
• Manage budgets, control costs, and ensure profitability of food service operations.
• Lead, train, and motivate a team of food service staff, ensuring high performance and adherence to company policies.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP).
• Monitor inventory levels, manage stock, and minimize waste.
• Develop and maintain strong relationships with suppliers and vendors.
• Implement customer feedback mechanisms and ensure high levels of client satisfaction.
• Utilize technology and data analytics to optimize operations and identify areas for improvement.
• Contribute to the strategic planning and growth of the food service division.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 6 years of progressive experience in food service management, preferably in a multi-site or large-scale catering environment.
• Proven experience in budget management, cost control, and financial reporting.
• Strong understanding of food safety standards, regulations, and best practices.
• Excellent leadership, team management, and interpersonal skills.
• Proficiency in using food service management software and technology.
• Strong organizational and problem-solving abilities.
• Ability to work effectively and independently in a fully remote setting.
• Excellent communication skills, both written and verbal.
• ServSafe certification or equivalent is required.

• Supervise and manage daily operations of the food service department, including food preparation, service delivery, and sanitation.
• Develop and implement menus that are nutritious, appealing, and cost-effective, catering to diverse dietary needs and preferences.
• Ensure compliance with all local health, safety, and sanitation regulations (e.g., HACCP).
• Manage food and labor costs, including budgeting, inventory control, procurement, and waste reduction.
• Lead, train, and motivate a team of culinary and service staff, fostering a positive and productive work environment.
• Oversee the maintenance and proper functioning of kitchen equipment and facilities.
• Develop and implement customer service strategies to enhance diner satisfaction.
• Conduct regular quality control checks on food products and service.
• Liaise with suppliers to ensure timely delivery of quality ingredients and supplies.
• Prepare operational reports and analyze key performance indicators (KPIs) to identify areas for improvement.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 8 years of progressive experience in food service management, with a proven track record in institutional or large-scale catering operations.
• Strong knowledge of food production, menu planning, inventory management, and financial controls.
• Demonstrated leadership and team management skills, with the ability to motivate and develop staff.
• Excellent understanding of food safety, sanitation standards, and relevant regulations.
• Strong communication, interpersonal, and problem-solving skills.
• Proficiency in using food service management software and Microsoft Office Suite.
• Ability to work flexible hours, including evenings and weekends as needed.
• A passion for providing excellent food service and creating a positive dining experience.

• Oversee and optimize daily operations of food service technology deployments.
• Ensure high standards of service quality and customer satisfaction.
• Develop and implement operational workflows and best practices.
• Manage and maintain relationships with technology vendors and service providers.
• Troubleshoot and resolve operational issues in a timely manner.
• Collaborate with technology teams to improve product functionality and user experience.
• Monitor key operational performance indicators (KPIs) and drive efficiency improvements.
• Manage operational budgets and control costs effectively.
• Lead and mentor a remote team of operational staff.
• Ensure compliance with all relevant health, safety, and food service regulations.
• Develop and deliver training programs for operational staff and clients.
• Contribute to the strategic planning and execution of operational initiatives.

• Bachelor's degree in Business Administration, Operations Management, Hospitality Management, or a related field.
• 7+ years of experience in food service operations management.
• Proven experience with technology implementation and management in a food service context.
• Strong understanding of operational workflows, supply chain, and quality control.
• Excellent leadership, team management, and problem-solving skills.
• Proficiency in project management and performance analysis tools.
• Exceptional communication and interpersonal skills.
• Ability to manage multiple priorities and work effectively in a remote setting.
• Experience with food safety standards and regulations.
• Familiarity with cloud-based management systems is a plus.

• Oversee the day-to-day operations of multiple catering units, ensuring high standards of service and product quality.
• Develop and implement operational strategies to enhance efficiency, reduce costs, and maximize profitability.
• Manage staff performance, including hiring, training, scheduling, and performance evaluations.
• Ensure compliance with all health, safety, and sanitation regulations (e.g., HACCP).
• Monitor inventory levels, manage food costs, and optimize procurement processes.
• Develop and maintain strong relationships with clients, addressing their needs and ensuring exceptional service delivery.
• Implement quality control measures and conduct regular audits of operations.
• Collaborate with culinary teams to develop menus and ensure consistent food quality.
• Analyze operational data and generate reports to identify areas for improvement.
• Drive innovation in service delivery and operational practices.
• Manage budgets and financial performance for assigned catering units.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7 years of progressive experience in food service or catering operations management.
• Proven experience in managing multiple locations or large-scale catering operations.
• Strong understanding of food safety standards, regulations, and best practices.
• Excellent leadership, team management, and problem-solving skills.
• Proficiency in financial management, budgeting, and cost control.
• Exceptional communication, interpersonal, and client relationship management skills.
• Ability to work independently, manage time effectively, and adapt to changing priorities in a remote setting.
• Experience with catering management software and operational reporting tools.
• Passion for delivering high-quality food and exceptional customer experiences.

Customer Service Responsibilities list:

Manage large amounts of incoming phone calls

Generate sales leads

Identify and assess customers' needs to achieve satisfaction

Build sustainable relationships and trust with customer accounts through open and interactive communication

Provide accurate, valid and complete information by using the right methods/tools

Meet personal/customer service team sales targets and call handling quotas

Handle customer complaints, provide appropriate solutions and alternatives within the time limits; follow up to ensure resolution

Keep records of customer interactions, process customer accounts and file documents

Follow communication procedures, guidelines and policies

Requirements and skills

Proven customer support experience or experience as a Client Service Representative

Track record of over-achieving quota

Strong phone contact handling skills and active listening

Familiarity with CRM systems and practices

Customer orientation and ability to adapt/respond to different types of characters

Excellent communication and presentation skills

Ability to multi-task, prioritize, and manage time effectively

High school diploma

Job Type: Full-time

Pay: BD2, BD2, per month

Application Question(s):

• ARE YOU READY TO RELOCATE AND WORK IN BAHRAIN?

Education:

• Bachelor's (Required)

Experience:

• total work: 2 years (Required)
• Customer service: 1 year (Required)

Language:

• English (Required)
• Bangla (Required)