414 Shift Lead jobs in Bahrain

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.

• Plan and supervise all agricultural activities, including planting, cultivation, harvesting, and post-harvest processing.
• Manage irrigation systems, ensuring optimal water usage for different crops.
• Develop and implement integrated pest and disease management strategies.
• Monitor crop health and growth, making timely interventions to maximize yield and quality.
• Oversee the application of fertilizers and other soil amendments based on soil analysis and crop needs.
• Manage farm machinery and equipment, ensuring proper maintenance and operation.
• Implement and adhere to sustainable farming practices and environmental regulations.
• Maintain detailed records of all farming activities, inputs, yields, and costs.
• Supervise and train farm workers, ensuring tasks are performed efficiently and safely.
• Collaborate with agronomists and researchers to adopt new technologies and best practices.
• Manage farm budgets and resource allocation to ensure profitability.
• Conduct regular site visits to assess operational performance and identify areas for improvement.
• Ensure compliance with health, safety, and environmental standards on the farm.
• Evaluate and recommend new agricultural technologies and equipment.
• Contribute to strategic planning for crop rotation and land management.

• Bachelor's degree in Agronomy, Agriculture, Horticulture, or a related field.
• Minimum of 5 years of experience in agricultural operations management.
• Proven experience with modern farming techniques and technologies, including precision agriculture.
• Strong knowledge of crop physiology, soil science, and pest management.
• Familiarity with irrigation systems and water management.
• Excellent leadership, communication, and organizational skills.
• Ability to work effectively both independently and as part of a team.
• Experience in managing farm budgets and resources.
• Understanding of agricultural safety regulations and practices.
• Proficiency in using farm management software is a plus.
• A practical, hands-on approach to agricultural challenges.
• Commitment to sustainable and environmentally friendly farming methods.

• Managing day-to-day warehouse operations, including receiving, put-away, picking, packing, and shipping.
• Supervising and training warehouse staff, ensuring adherence to safety protocols and operational procedures.
• Implementing and optimizing inventory management processes to ensure accuracy and minimize discrepancies.
• Overseeing the use of warehouse management systems (WMS) to track inventory and manage workflow.
• Ensuring the safe and efficient storage of goods, adhering to all health and safety regulations.
• Identifying opportunities for process improvements and cost reductions within the warehouse.
• Coordinating with transportation and logistics partners to ensure timely outbound shipments.
• Maintaining a clean, organized, and secure warehouse environment.
• Developing and implementing standard operating procedures (SOPs) for all warehouse functions.
• Generating reports on key warehouse performance indicators (KPIs) such as order accuracy, on-time shipment, and inventory turnover.

• High school diploma or equivalent; Associate's or Bachelor's degree in Logistics, Supply Chain Management, or a related field is a plus.
• Minimum of 4 years of experience in warehouse operations, with at least 1 year in a supervisory or lead role.
• Proficiency with Warehouse Management Systems (WMS) and inventory control software.
• Strong understanding of logistics, inventory management, and supply chain principles.
• Excellent organizational, time management, and problem-solving skills.
• Demonstrated ability to lead and motivate a team in a remote setting.
• Knowledge of health and safety regulations in a warehouse environment.
• Good communication and interpersonal skills.
• Ability to adapt to changing priorities and operational demands.

• Develop and implement operational strategies to enhance guest satisfaction and service quality.
• Manage and supervise day-to-day operations, including front desk, housekeeping, food and beverage, and events.
• Create and maintain detailed operational procedures and standards.
• Oversee staffing, training, and performance management of hospitality teams.
• Develop and manage operational budgets, controlling costs while maintaining service excellence.
• Implement guest feedback systems and use insights to drive improvements.
• Ensure compliance with health, safety, and hygiene regulations.
• Manage relationships with vendors and suppliers, negotiating contracts and ensuring timely delivery of services and goods.
• Identify opportunities for service innovation and business growth.
• Utilize technology and software solutions to streamline operations and improve efficiency.
• Monitor key performance indicators (KPIs) and analyze operational data to identify trends and areas for improvement.
• Develop and execute marketing and sales strategies to attract and retain guests.
• Coordinate with event planning teams to ensure seamless execution of special functions.
• Handle guest complaints and resolve issues promptly and professionally.
• Foster a positive and collaborative work environment for all staff.
• Conduct regular audits of operational procedures and service standards.
• Manage inventory and procurement processes for the hospitality department.
• Develop and implement sustainability initiatives within hospitality operations.
• Stay abreast of industry trends and best practices in hospitality management.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 7-10 years of progressive experience in hospitality operations management.
• Proven track record of success in managing diverse hospitality services.
• Strong leadership, team management, and problem-solving skills.
• Excellent communication, interpersonal, and customer service skills.
• Proficiency in hospitality management software and systems.
• Experience with budget management and financial analysis.
• Ability to think strategically and implement operational improvements.
• Demonstrated ability to work independently and manage complex projects in a remote setting.
• Knowledge of marketing and sales principles relevant to the hospitality industry.
• Certification in hospitality management or a related field is a plus.