accountant

chief accountant

marketing manager

investment analyst

office manager

actuarial manager

Bybit

<div>
 
 
 CRO, Bahrain
 
 
 
 Remote in Bahrain, might be based in Manama office in the future
 
 
 
 
 
 
 
 Key Responsibilitie
 
 
 <ul>
 <li>
 sRisk Management Framewor
 </li>
 <li>
 kEstablish, maintain, and oversee the enterprise-wide risk management framework for the Bahrain entity
 </li>
 <li>
 .Ensure risk management practices are aligned with regulatory expectations and industry standards
 </li>
 <li>
 .Risk Identification and Monitorin
 </li>
 <li>
 gIdentify, assess, and monitor key risks including credit, market, operational, and liquidity risks
 </li>
 <li>
 .Ensure appropriate risk limits, controls, and monitoring processes are in place
 </li>
 <li>
 .Risk Governance and Reportin
 </li>
 <li>
 gDevelop and maintain the entity&rsquo;s risk appetite framework and risk limit structures
 </li>
 <li>
 .Prepare risk reports for senior management and relevant governance committees
 </li>
 <li>
 .Support prudential and regulatory risk reporting where required
 </li>
 <li>
 .Stress Testing and Risk Analytic
 </li>
 <li>
 sOversee risk analytics, scenario analysis, and stress testing processes to assess the entity&rsquo;s risk exposures
 </li>
 <li>
 .Ensure appropriate methodologies are applied in risk measurement and reporting
 </li>
 <li>
 .Regulatory and Compliance Oversigh
 </li>
 <li>
 tEnsure risk management practices align with the regulatory requirements of the Central Bank of Bahrain
 </li>
 <li>
 .Support regulatory engagements relating to risk management and governance
 </li>
 <li>
 .Risk Culture and Capabilit
 </li>
 <li>
 yMaintain effective risk governance across the entity and ensure appropriate risk competencies within the risk management function
 </li>
 </ul>
 
 
 
 
 
 .
 
 Qualifications and Experien
 
 
 <ul>
 <li>
 ceA minimum of 5 to 7 years of experience in a risk management function, preferably within financial services or other regulated industrie
 </li>
 <li>
 s.A Bachelor&rsquo;s degree in Finance, Risk Management, Economics, Actuarial Science, or a related discipline, with a relevant professional qualification such as FRM, PRM, CFA, ARM, actuarial qualifications, or equivalent preferre
 </li>
 <li>
 d.Strong understanding of risk management practices, including prudential risk measures, risk analytics, models, and risk reportin
 </li>
 <li>
 g.Good knowledge of enterprise-wide risk management frameworks, including risk appetite setting, risk limits, capital allocation, and capital and liquidity managemen
 </li>
 <li>
 t.Strong understanding of regulatory standards and their impact on risk governance and controls, including the regulatory environment applicable to financial institutions in Bahrai
 </li>
 <li>
 n.Experience preparing risk reports for senior management or governance committees, including regulatory and prudential reportin
 </li>
 <li>
 g.Good knowledge of key risk management areas, including credit, market, and operational risks, capital adequacy management, and stress testing methodologie
 </li>
 <li>
 s.Understanding of data flows, financial reporting practices, and valuation methodologies across different asset classe
 </li>
 <li>
 s.Demonstrated professional integrity, sound judgment, and the ability to maintain effective enterprise-wide risk governanc
 </li>
 </ul>
 
 
 
 e.
</div>

CRO, Bahrain

We are looking for qualified candidates to fill the Assistant Restaurant Manager position:Qualifications:Minimum of 2 years' experience in the same field.Duties and Responsibilities<ul><li>Assist the restaurant manager in running an efficient and profitable operation of the store.</li><li>Performs opening and closing duties.</li><li>Informs the restaurant manager of any operational inconsistencies, employee incidents or any unusual or pertinent events.</li><li>Performs financial documentation and register readings during shift.</li><li>Ensure to follow cash handling procedures and cash register policies.</li><li>Process all payroll information in an accurate and timely manner.</li><li>Ensures that the store has sufficient product, merchandise and supplies needed to manage an efficient store.</li><li>Train the staffs</li><li>Adheres to operational guidelines.</li><li>Coordinate with Managers regarding store policies, rules and regulations.</li><li>Supervise and support the staff.</li></ul>Interested candidates are requested to email their resume to hiringandselectionatgmail.comJob Type: Full-timeWork Location: In person

Assistant Restaurant Manager

Babasons WLL

Responsible for assisting the Store Manager in day-to-day store operations with focus in the following areas:&Oslash; Staff management&Oslash; Retail operations and process management&Oslash; Product, pricing, promotion management&Oslash; Coordination and communication with all support functions<ul><li>Monitors and adheres to SOPs on all operations aspects including but not limited to expiry checks, shrinkage control, price updating etc. in the store; for smooth stores operations</li><li>Ensure ambiance, cleanliness, displays, planogram etc. are maintained at expected levels</li><li>Ensure efficient staff deployment through monitoring work, delegation, training, assisting manager in roster management, leave planning etc. for seamless store operations</li><li>Analyze reports and implement necessary corrective actions on the floor to improve sales, shrinkage, inventory &amp; maintain availability</li><li>Assistant Store Manager with independent charge of a store will be responsible for all aspects of store operations</li></ul>Job Types: Full-time, PermanentExperience:<ul><li>supervisory: 3 years (Required) Please share your CV at careers@babasons.com</li></ul>Job Types: Full-time, PermanentWork Location: In person

Assistant Store Manager

<div>Overview:
<div>
The Galley Manager supervises all resources and staffing necessary to perform Galley operations at ISA BOS. The Galley Manager will supervise 12+/- food service workers who are Local Nationals (LNs). The Galley Manager is responsible for developing and implementing a 28-day cycle menu per Part A, Chapter 3 of NAVSUP P-486 and ensuring supplies are sufficient to meet daily meal preparation and serving requirements.</div><div> 
</div><div>Ensure proper cooking techniques are being applied IAW standards and guidelines as established by NAVSUP P-486, NAVSUP P-7, The Armed Forces Recipe Service, NAVSUP P-476, Navy Food Service, NAVSUP P-580, Fat, Cholesterol and Calories List for General Messes, The New Professional Chef, and The Art and Science of Culinary Preparation. Maintain all equipment accountability and serviceability and turn-in and ordering of stockage levels using the Food Service Management (FSM) System. Provide meal planning services to ensure cycle menu planning is acceptable and sufficient supplies are available for the execution of daily meal preparation and serving processes.</div><div> 
</div><div>The majority of Galley operations will be to provide carry-out meals per NAVSUP P-486. The Galley Manager must ensure that all meals meet Nutritious and Acceptable Meal standards and guidelines as established by applicable NAVSUP regulations and The Armed Forces Recipe Service. Three meals are provided daily with an average daily headcount of over 120 patrons.
</div>Responsibilities:
<ul><li>Manages and directs functions directly related to Galley operations</li><li>
Utilizes the Food Service Management (FSM) system to order subsistence supplies, manage the galley operation and submit applicable food service forms at the end of each workday; ensures all information is accurate and timely</li><li>
Develops 28-day menu cycle IAW Part A, Chapter 3 of NAVSUP P-486</li><li>
Maintains all equipment: accountability, serviceability, turn-in and stockage levels</li><li>
Ensures Galley supervisors and employees complete food service sanitation and safety training requirements per Sections 2-1.2.2.C and 2-1.2.2.D, Chapter 1 of NAVMED P-5010, Food Safety</li><li>
Ensures all galley personnel comply with personal cleanliness and hygienic practices as specified by Sections 2-3 and 2-4, Chapter 1 of NAVMED P-5010</li><li>
Performs logistic management to ensure daily meal preparation and serving processes are uninterrupted</li><li>
Manages a 30 day subsistence and consumable supply ensuring adequate supplies are on hand to support menu cycle</li><li>
Supervises cashier services for Ration-in-Kind (RIK) eligible patrons and paying patrons</li><li>
Monitors and schedules routine and emergency maintenance of portable Galley container equipment</li><li>
Performs other duties and assignments as required</li></ul>
Qualifications:
<div>
MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.</div><ul><li>
High school diploma or equivalent required; Associate degree in a culinary or food management field preferred. Formal training as a chef, food service manager, kitchen supervisor, and food service planner is highly desired.</li></ul><div>
Experience:</div><ul><li>
Ten years of relevant experience with increasing levels of responsibility working in military food service.</li><li>
Must have minimum of three years management experience managing a galley or dining facility of similar size.</li><li>
Experience working with Foreign Nationals required.</li><li>
Previous Navy galley experience is highly desirable.</li></ul><div>
Skills:</div><ul><li>
Must be computer literate and proficient in MS Office software. Must have proof of U.S. Citizenship and a valid state driver&rsquo;s license and must be eligible for access throughout the project geographic scope. Must be able to read and speak English.</li></ul><div>
SUPERVISORY/BUDGET RESPONSIBILITIES:</div><ul><li>
Manages a galley of 12+/- employees.</li></ul><div>
SUPERVISON:</div><ul><li>
General guidance and direction.</li><li>
Reports directly to the Program Manager.</li></ul><h4 class="jobSectionHeader">
At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients. #LI-RB1</h4></div>

Galley Manager

Career Maker

Retail Operations Manager &ndash; Luxury RetailWe are seeking an experienced Retail Operations Manager to oversee the daily operations of a high-end luxury retail store. The ideal candidate will ensure exceptional customer experience, maintain premium brand standards, drive sales performance, and manage store operations efficiently.Key Responsibilities:<ul><li>Oversee day-to-day retail store operations</li><li>Ensure exceptional customer service and luxury client experience</li><li>Lead, train, and motivate the retail team</li><li>Monitor sales performance and achieve store targets</li><li>Maintain visual merchandising and brand presentation standards</li><li>Manage inventory control, stock movement, and store compliance</li><li>Handle VIP clients and resolve customer concerns professionally</li><li>Coordinate with management on operational improvements and business growth</li></ul>Requirements:<ul><li>5+ years of experience in luxury retail or premium retail operations</li><li>Strong leadership and team management skills</li><li>Excellent communication and customer relationship abilities</li><li>Good understanding of sales KPIs, inventory, and retail reporting</li><li>Well-presented, professional, and detail-oriented</li><li>Experience managing high-value clientele is preferred</li></ul>Pay: BD1,000.000 - BD1,700.000 per monthWork Location: In person

Retail Operations Manager -Luxury

Hilton

<div>
 Position Purpose
 
 
 To a) support the Head Chef in successfully managing the kitchen &amp; stewarding processes and b) ensure optimal cash profit from safe, high quality meal production in their areas of responsibility.
 
 
 Duties &amp; Key Responsibilities
 
 
 Being a Great Team Member
 
 
 <ul>
 <li>
 Come to work every day with a smile on your face 😊
 </li>
 <li>
 Be a reliable and motivated member of the Food Operations team and a role model for others
 </li>
 <li>
 Communicate clearly and constructively with other team members to help deliver great guest experiences at our hotel
 </li>
 <li>
 Always deliver &lsquo;fair share&rsquo; in team tasks and support colleagues whose workload may temporarily be heavy
 </li>
 <li>
 Every 6 months, rotate to a new &lsquo;Champion&rsquo; area (e.g. Food Safety, Training, CleanStay, rostering) &ndash; our supervisors and Chefs de Partie are responsible for taking ownership of their specialist area and ensuring the hotel is meeting and exceeding expectations in relation to this
 </li>
 <li>
 Coach &amp; train 2 &ndash; 4 Food Operations Team Members, as assigned on a rotating six month schedule
 </li>
 <li>
 In regular (e.g., monthly) departmental leadership meetings, update HOD and/or Team Leader on the performance and progress of &lsquo;coachees&rsquo; and suggest development opportunities for them in the coming months.
 </li>
 <li>
 On-board and supervise assigned &lsquo;coachee&rsquo; team members, ensuring execution of agreed development or performance improvement actions
 </li>
 <li>
 Give praise to high performers on your shifts and show recognition on the spot
 </li>
 <li>
 Provide constructive suggestions/feedback to your Line Manager on products, processes and procedures to contribute to our continuous improvement efforts
 </li>
 <li>
 Be aware of planned team meetings and learning sessions and attend as required
 </li>
 <li>
 Volunteer to participate in company campaigns like Travel with Purpose or TM committees
 </li>
 <li>
 Execute any duties as assigned by the Chief Host&amp; Food Operations Manager
 
 
 
 </li>
 </ul>
 Chef de Partie Specifics
 
 
 <ul>
 <li>
 Be responsible for the management of the assigned kitchen &amp; stewarding area(s) on your shift and the entire kitchen in the absence of the Food Operations Manager
 </li>
 <li>
 Prepare hot and cold food menu items and oversee the preparation of food in assigned kitchen areas during assigned shifts
 </li>
 <li>
 Ensure that all assigned kitchen work areas can deliver the pre-service and service tasks effectively &amp; efficiently, to the required standard, and in line with HACCP standards
 </li>
 <li>
 Visually check the food quality produced during assigned shifts, personally deliver some of the orders to guests and actively ask for feedback
 </li>
 <li>
 Assist the Head Chef in overseeing cleanliness and sanitation in all kitchen &amp; stewarding areas.
 </li>
 <li>
 Help ensure that all team members in Food Operations understand their purpose and are fully equipped with the tools, skills, behaviours, and knowledge required to deliver high quality and efficient meal production
 </li>
 <li>
 Train new Food Operations TMs on processes, products and meal production as per guidance of the Food Operations Manager
 </li>
 <li>
 Hold pre and post shift briefs with the Food Operations team and apply learning during the next shift in the absence of the Food Operations Manager
 </li>
 <li>
 Support the Food Operations Manager in planning, offering and conducting regular trainings on food/kitchen hygiene, and menu offerings for F&amp;B and FO Hosts
 </li>
 <li>
 Preparation of different types of dough, batters, fillings, and creams.
 </li>
 <li>
 Judging the quantity and quality of ingredients needed for pastries, cakes, and desserts.
 </li>
 <li>
 Decorating and plating desserts according to appropriate designs and standards.
 </li>
 <li>
 Maintaining cleanliness, safety, and hygiene in the pastry kitchen.
 </li>
 <li>
 Coordinating with the head chef to receive instructions and organize the work process.
 </li>
 <li>
 Monitoring the inventory and ensuring the availability of necessary ingredients and equipment&rsquo;s.
 </li>
 <li>
 Updating menus and suggesting new pastry items to attract guests.
 </li>
 <li>
 Observing and following the established recipes and procedures to maintain consistency in the product quality.
 
 
 
 </li>
 </ul>
 
 What are we looking for?
 
 
 
 A Chef de Partie serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:
 
 
 <ul>
 <li>
 A minimum of 2 years of previous experience as a Chef de Partie or strong experience as a Demi Chef de Partie role
 </li>
 <li>
 A current, valid, and relevant trade commercial cookery qualification (proof may be required)
 </li>
 <li>
 Strong coaching skills
 </li>
 <li>
 Ability and desire to motivate teams
 </li>
 <li>
 Excellent communication skills
 </li>
 <li>
 NVQ Level 3
 </li>
 <li>
 Achieved Basic Food Hygiene Certificate
 </li>
 <li>
 Supervisory experience
 </li>
 <li>
 Positive attitude
 </li>
 <li>
 Ability to work under pressure
 </li>
 <li>
 Ability to work on own or in teams
 
 
 
 </li>
 </ul>
 It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:
 
 
 <ul>
 <li>
 Previous kitchen experience in similar role
 </li>
 <li>
 Intermediate Food Hygiene
 </li>
 <li>
 Knowledge of current food trends
 
 
 
 </li>
 </ul>
 
 What will it be like to work for Hilton?
 
 
 
 Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!
 
 
 
 Work Locations
 
 
 
 Hilton Garden Inn Bahrain Bay
 
 
 
 Schedule
 
 
 
 Full-time
 
 
 
 Brand
 
 
 
 Hilton Garden Inn
 
 
 
 Job
 
 
 
 Culinary
</div>

Chef de Partie (Pastry)

Cadiz for Jewellery Co. W.L.L

We are seeking an experienced Digital Marketing &amp; E-Commerce Manager to join our jewellery business and independently manage the company&rsquo;s social media, digital marketing, and online sales growth.The role includes:-Content planning &amp; creation (posts, reels, stories)-Managing Instagram, TikTok, and Meta advertising campaigns-Shopify website management and product updates-Audience engagement and campaign execution-Performance tracking and reportingRequirements: Minimum 6 years of experience in social media marketing and e-commerceStrong knowledge of Instagram, TikTok, Meta Ads Manager, and ShopifyContent creation and basic photography skillsStrong communication and organizational abilitiesFluency in English required Arabic preferredCompensation Structure:This position is performance-based and offers a fixed commission percentage on the company&rsquo;s total net sales performance, without deductions related to company expenses.As building long-term brand growth requires consistency and time, the company is committed to a minimum 3-year engagement to ensure stability and reward the candidate&rsquo;s efforts, recognizing that meaningful financial results may take at least 6 months to develop.We are looking for a committed, creative, and growth-oriented individual who is confident in independently driving the company&rsquo;s digital presence and e-commerce success.To apply, please send your CV, portfolio, and social media work samples.Work Location: Hybrid remote in Manama

Digital Marketing & E-Commerce Manager

Explore 18+ Actuarial manager in Manama this June. Find roles across top companies and apply now to boost your career.