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assistant cost control

Nordic Holdings

willing to work immediatelyhotel experienceA. Cost Monitoring &amp; Tracking<ul><li>Record and track all project-related expenses, materials, and labor costs.</li><li>Update cost databases and spreadsheets on a daily or weekly basis.</li><li>Assist in preparing cost summaries and financial status of ongoing projects.</li><li>Monitor budgets and compare actual spending against cost forecasts.</li></ul>B. Data Analysis &amp; Reporting<ul><li>Support in preparing monthly cost reports, variance analysis, and forecasts.</li><li>Identify deviations between planned and actual costs.</li><li>Highlight cost overruns or potential savings to the Cost Control Manager.</li><li>Assist in preparing dashboards and KPI reports.</li></ul>C. Documentation &amp; Verification<ul><li>Verify supplier invoices, timesheets, purchase orders, and subcontractor bills.</li><li>Ensure all cost-related documents are complete and aligned with contracts.</li><li>Coordinate with procurement and site teams for material receipts and approvals.</li></ul>D. Budgeting &amp; Forecasting<ul><li>Assist in preparing project budgets and cost plans.</li><li>Update budget revisions as instructed.</li><li>Support in evaluating new BOQs, unit rates, and material cost changes.</li></ul>E. Coordination &amp; Communication<ul><li>Liaise with site teams, procurement, engineering, and finance department.</li><li>Follow up on missing documents, approvals, and clarifications.</li><li>Support in preparing reports for management review meetings.</li></ul>F. Compliance &amp; Control<ul><li>Ensure adherence to company cost control procedures and policies.</li><li>Maintain accurate and organized cost records.</li><li>Assist in internal audits and inventory checks.</li></ul>Job Type: Full-time

Assistant cost control

Ramada by Wyndham Bahrain

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Bar Manager will be responsible for managing all aspects of the bar's operations, including staff management, inventory control, guest service, and financial performance. The Bar Manager will create a welcoming and enjoyable atmosphere while maximizing profitability.
KEY RESPONSIBILITIES<ul><li>
Oversee the day-to-day operations of the bar, including opening and closing procedures.</li><li>
Maintain inventory and control stock levels to minimize wastage and maximize profitability.</li><li>
Monitor stock levels, place orders, and maintain vendor relationships.</li><li>
Implement/improve and enforce high-quality service standards and train staff accordingly.</li><li>
Continuously drive the guest service score (OSAT) and employee satisfaction but effective action planning.</li></ul><ul><li>
Ensure brand and company standards compliance.</li><li>
Recruit, onboard, train, and motivate bar team.</li><li>
Schedule shifts and assign duties based on contractual hours and business levels.</li><li>
Conduct regular one-to-one meetings and yearend performance evaluations, providing continuous feedback.</li><li>
Set and achieve sales targets and profitability goals.</li><li>
Monitor and control costs and expenses.</li><li>
Prepare and analyze sales and financial reports.</li><li>
Maintain quality control for all beverages served.</li><li>
Collaborate with the marketing department to implement promotions and marketing strategies to increase sales.</li><li>
Ensure compliance with all relevant laws and regulations, including alcohol licensing and health and safety standards.</li><li>
Monitor and maintain the cleanliness and organization of the bar area.</li><li>
Develop and manage the bar's budget, tracking revenue and expenses.</li><li>
Monitor and analyze sales data to identify trends and opportunities for revenue growth.</li></ul><ul><li>
Implement cost control measures, including pricing strategies and portion control.</li><li>
Collaborate with the kitchen staff to create and update the bar menu, based on market trends and guest preferences.</li><li>
Determine pricing for menu items based on cost analysis and market trends.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Leadership</li><li>
Communication</li><li>
Service Excellence</li><li>
Business Acumen</li><li>
Creativity</li><li>
Attention to detail</li><li>
Driving results</li><li>
Flexibility</li><li>
Decision Making</li><li>
Can do attitude</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum of 1 years of experience as an Assistant Bar Manager within a similar type of operations, or 2 years as a supervisor.</li><li>
Proficiency in Micros.</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Customer service</h3>
Customer Service<h3 class="jobSectionHeader">
IT Software</h3>
Micros<h3 class="jobSectionHeader">
General skills</h3>
People leadership</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Accountability, Leadership, Fun, Continuous learning</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Incentive plans, Learning &amp; development programmes, Career development</div></div>

Bar Manager

Grnata Group

<div>
 
 The
 
 Store Keeper
 
 is responsible for the efficient, secure, and organized management of all materials, tools, and equipment stored within the project warehouse or laydown area. This role ensures accurate inventory levels, prevents material loss or damage, and manages the smooth flow of items required by site operations while maintaining detailed records.
 
 
 
 
 
 
 Core Duties &amp; Responsibilities (Briefs)
 
 
 
 
 
 
 <ul>
 <li>
 
 
 Inventory Management:
 
 Receive, inspect, and accurately
 
 log all incoming materials
 
 and equipment against purchase orders and delivery notes.
 
 
 </li>
 <li>
 
 
 Storage &amp; Organization:
 
 Maintain a clean, safe, and highly organized store and yard, ensuring items are stored correctly to prevent damage or deterioration.
 
 
 </li>
 <li>
 
 
 Issuance &amp; Tracking:
 
 Process material
 
 requisitions
 
 from site teams, issue items, and accurately record all outgoing stock against cost codes or work areas.
 
 
 </li>
 <li>
 
 
 Stock Control:
 
 Conduct regular
 
 physical inventory checks
 
 and cyclical counts, reconciling physical stock with inventory management system records, and identifying discrepancies.
 
 
 </li>
 <li>
 
 
 Security:
 
 Implement and enforce security protocols to safeguard all materials, controlling access to the store area and minimizing theft or loss.
 
 
 </li>
 <li>
 
 
 Reporting:
 
 Prepare weekly/monthly
 
 stock reports
 
 detailing consumption rates, low stock warnings, and material movement summaries for management.
 
 
 
 
 
 </li>
 </ul>
 Requirements
 
 
 <li>
 
 
 Experience:
 
 Proven experience as a Store Keeper, Warehouse Assistant, or Inventory Clerk, preferably within a construction or engineering environment.
 
 
 </li>
 <li>
 
 
 Inventory Control:
 
 Strong practical skills in
 
 stock management
 
 , warehousing best practices, and implementing FIFO (First-In, First-Out) principles.
 
 
 </li>
 <li>
 
 
 Record Keeping:
 
 Meticulous ability to maintain
 
 accurate records
 
 and logs, often using computerized inventory systems.
 
 
 </li>
 <li>
 
 
 Material Knowledge:
 
 Basic knowledge of construction materials, tools, and equipment commonly used on site.
 
 
 </li>
 <li>
 
 
 Software Proficiency:
 
 Competency in using
 
 inventory management software
 
 and Microsoft Excel for tracking.
 
 
 </li>
 <li>
 
 
 Safety:
 
 Understanding of warehouse safety protocols and the safe handling/stacking of materials.
 
 
 
 
 
 </li>
 Benefits
 
 
 <ul>
 <li>
 
 Competitive salary package.
 
 
 </li>
 <li>
 
 Annual leave and public holidays.
 
 
 </li>
 <li>
 
 Professional development and training opportunities.
 
 
 </li>
 <li>
 
 Career growth within a dynamic and expanding company.
 
 
 </li>
 <li>
 
 Collaborative work environment with a supportive team.
 
 
 </li>
 <li>
 
 Opportunities to work on high-value real estate projects.
 
 
 
 
 
 </li>
 </ul>
</div>

Store Keepers

Raffles Hotels & Resorts

<div>
 
 Company Description
 
 
 
 Introducing Raffles Al Areen Palace Bahrain, an extraordinary addition to Raffles Hotel's renowned portfolio. This ultra-luxury property offers a unique experience as "The Palace of the Secret Garden." With 78 private pool villas ranging from 1 to 3 bedrooms, Raffles Al Areen Palace Bahrain redefines luxury hospitality in Bahrain. Our spacious villas, starting from 400 sqm, feature private pools and jacuzzis, providing guests with ultimate relaxation and privacy. Our dedicated team of Raffles Legendary Butlers ensures exceptional service and attention to detail, creating unforgettable moments for each guest. Conveniently located just 40 minutes from the airport and 30 minutes from the City Center, Raffles Al Areen Palace Bahrain offers easy access to Exhibition World Bahrain, Bahrain International Circuit (BIC), and the Al Dana Amphitheater, making it an ideal choice for cultural, entertainment, and business destinations.
 
 
 
 Job Description
 
 
 
 The F&amp;B Supervisor plays a crucial role in supporting the F&amp;B Operations Manager and Assistant F&amp;B Manager in various administrative capacities. This position demands a high level of professionalism, attention to detail, and commitment to excellence in food and beverage service.
 
 
 <ul>
 <li>
 Provide essential administrative support to the F&amp;B Operations Manager and Assistant F&amp;B Manager.
 </li>
 <li>
 Attend and actively participate in daily Food &amp; Beverage briefings and other required meetings. Meticulously prepare and distribute minutes for various meetings, including Food &amp; Beverage Bi-weekly Meetings and Christmas Meetings.
 </li>
 <li>
 Oversee the production and quality control of all menus and food tags for the TASTE Restaurant, Bar &amp; events.
 </li>
 <li>
 Draft and disseminate professional memorandums for the Food &amp; Beverage Department to relevant departments.
 </li>
 <li>
 Respond promptly and professionally to all email inquiries from internal departments and external customers.
 </li>
 <li>
 Ensure the seamless operation of the Department and maintain a consistent, high-quality service standard as established by management.
 </li>
 <li>
 Maintain a vigilant presence during peak service hours, providing critical support and assistance to Food &amp; Beverage outlets, Banquet events &amp; Service teams as required.
 </li>
 <li>
 Immediately report any malpractice, irregularity, or discrepancy to the F&amp;B Operations Manager.
 </li>
 <li>
 Demonstrate comprehensive product knowledge about the restaurant and foster positive working relationships among supervisors and colleagues within the Department.
 </li>
 <li>
 Maintain close coordination with all supporting departments and remain acutely aware of the appearance, condition, and working environment of all areas within the Hotel.
 </li>
 <li>
 Exhibit the ability to work independently and efficiently with minimal supervision, maintaining a consistently positive and professional attitude.
 </li>
 <li>
 Obtain final approval from the F&amp;B Operations Manager for all Food &amp; Beverage Department details prior to distribution.
 </li>
 <li>
 Propose procedural recommendations and ensure strict enforcement of existing policies and procedures.
 </li>
 <li>
 Take full responsibility for the atmosphere in the Food &amp; Beverage Department, implementing necessary actions to enhance guest experience and meet their requirements.
 </li>
 <li>
 Regularly present well-researched suggestions to Management regarding improvements in general operations, cost control, and profitability.
 </li>
 <li>
 Establish and maintain professional contact with seminar and group organisers.
 </li>
 <li>
 Consistently demonstrate and implement the Accor Vision and actively embody the Accor Values in all aspects of work.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Bachelor&rsquo;s Degree or Diploma in Hospitality Management
 </li>
 <li>
 Minimum 2 years of relevant experience in a similar capacity
 </li>
 <li>
 Additional certification(s) in Food &amp; Beverage will be an advantage
 </li>
 <li>
 Good communication skills
 </li>
 <li>
 Strong leadership and interpersonal skills
 </li>
 <li>
 Ability to work independently
 </li>
 <li>
 Flexibility to respond to a range of different work situations
 
 
 </li>
 </ul>
 Additional Information
 
 
 Opportunity to join the first Raffles in Bahrain
 
 
 <ul>
 <li>
 Employee benefit card offering discounted rates in Accor worldwide
 </li>
 <li>
 Learning programs through our Academies
 </li>
 <li>
 Opportunity to develop your talent and grow within your property and across the world!
 </li>
 <li>
 Ability to make a difference through our Corporate Social Responsibility activities.
 </li>
 </ul>
</div>

F&B Supervisor - Ninive Restaurant

<div><h1 class="jobSectionHeader">SUMMARY</h1>
The Executive Housekeeper is responsible for the hotel&rsquo;s commercial, quality and people performance in Housekeeping department. The incumbent will combine strategic thought and planning which will enhance the growth and profitability of the department.
The Executive Housekeeper will ensure to deliver the following business objectives subject to the budget and annual targets: departmental cost, guest satisfaction score (OSAT), quality audit score (QA), employee engagement and departmental Health &amp; Safety audit compliance.
KEY RESPONSIBILITIES<ul><li>
Ensures the highest possible standard of cleanliness and standards of all guest rooms and public areas.</li><li>
Ensured 100% compliance with brand standards.</li><li>
Managing the payroll, linen and other departmental costs in accordance of business demand and departmental budget.</li><li>
Carries out monthly linen inventory.</li><li>
Continuously evolve / improve departmental SOPs and productivity of the department.</li><li>
Schedule&rsquo;s routine inspections of all housekeeping areas (rooms and public) by/with the Assistant Executive Housekeeper and Housekeeping Supervisors to ensure that the furnishing, facilities and equipment are clean and in good repair.</li><li>
Supervises outside contractors to ensure contractual compliance.</li><li>
Ensures service standards are consistently reviewed and monitored, and in compliance with Wyndham brand standards and 3rd party inspection standards.</li><li>
Ensures departmental health and safety compliance.</li><li>
Maintains appropriate standards for dress, hygiene, uniforms, appearance, and conduct of housekeeping team members.</li><li>
Is responsible for all flower arrangements placed in the public areas and rooms.</li><li>
Ensures that all daily VIP rooms, special request rooms long stay guest for arrivals are inspected personally.</li><li>
Implementing assigned task during emergencies such as fire, power failure and natural disaster.</li><li>
Liaises with the hotels contracted company for pest control to ensure that an effective program is instituted and supervised.</li><li>
Ensure all guests and internal stakeholders receive prompt and courteous service.</li><li>
Inspects guest and public areas on a regular basis to ensure that the furnishings, facilities, and equipment are clean and in good repair.</li><li>
Manages spring cleaning schedules and follow up on all machinery linked to Housekeeping/Laundry.</li><li>
Makes recommendations regarding the upkeep of furnishings, facilities, and equipment, ensuring they are clean and in good repair.</li><li>
Informs other departments of the housekeeping matters that concern them, particularly the Engineering, Front Office, and the Food and Beverage Department. Maintains open channels of communication with other Department Heads and the Operations Manager/Director of Operations/ Executive Assistant Manager/General Manager.</li><li>
Responsible for effective People leadership of the housekeeping team, involving recruitment and onboarding of new team members, driving team member engagement, coaching, training, continuous performance management (regular 1:1 conversations), and managing employee relations in conjunction with HR.</li><li>
To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication.</li><li>
Acting as a role model for the Count On me Service culture.</li></ul>
<div><h2 class="jobSectionHeader">Experience Needed</h2><h1 class="jobSectionHeader">
KEY COMPETENCIES</h1>
Alongside with the fundamentals of the brand service culture, the incumbent will be required to demonstrate the below competencies:<ul><li>
Excellent communication</li><li>
Operations Management</li><li>
Leadership</li><li>
Business Acumen</li><li>
Exceptional service delivery</li><li>
Attention to detail</li><li>
Planning &amp; organisation</li><li>
Teamwork</li><li>
Ability to work in a multi-tasking and multi-cultural environment</li><li>
Self-motivation</li><li>
Flexibility</li></ul><h1 class="jobSectionHeader">
BACKGROUND</h1><ul><li>
Minimum 1.5 years&rsquo; experience as an Assistant Housekeeper Manager/ Executive Housekeeper within a similar-sized hotel</li><li>
Experience from a international hotel brand is an advantage</li><li>
Proficiency in Opera Cloud</li><li>
Diploma or vocational training in hospitality is an advantage</li></ul></div>
<div><h2 class="jobSectionHeader">Required Skills</h2><h3 class="jobSectionHeader">
Tools</h3>
Opera PMS<h3 class="jobSectionHeader">
General skills</h3>
Housekeeping Management, People leadership</div>
<div><h2 class="jobSectionHeader">Values</h2>
Integrity, Accountability, Leadership, Fun, Continuous learning</div>
<div><h2 class="jobSectionHeader">Benefits</h2>
Incentive plans, Learning &amp; development programmes, Career development</div></div>

Executive Housekeeper

Ramada by Wyndham Bahrain Adliya

Job Title: Sous ChefDepartment: Kitchen Reports To: Executive Chef / Head ChefJob SummaryThe Sous Chef supports the Executive Chef in managing daily kitchen operations, ensuring the highest standards of food quality, presentation, hygiene, and team performance. The role assists in menu planning, staff supervision, cost control, and smooth service during all meal periods.Key Responsibilities Kitchen Operations<ul><li>Supervise and coordinate kitchen activities to ensure efficient and timely service.</li><li>Assist in planning and creating menus, including daily specials.</li><li>Ensure all dishes are prepared according to standard recipes and quality expectations.</li><li>Maintain excellent presentation and consistency across all food items.</li></ul>Team Leadership<ul><li>Lead and support the kitchen team in daily operations.</li><li>Train, motivate, and guide junior chefs and cooks.</li><li>Assist in scheduling staff and managing shift coverage.</li><li>Promote teamwork and a positive work environment.</li></ul>Quality, Hygiene &amp; Safety<ul><li>Ensure all hygiene, sanitation, and safety standards are strictly followed.</li><li>Oversee proper food handling, storage, and labeling procedures.</li><li>Conduct regular checks on workstations, equipment, and food quality.</li></ul>Inventory &amp; Cost Control<ul><li>Assist in monitoring stock levels and placing orders when needed.</li><li>Minimize food wastage through proper planning and portion control.</li><li>Ensure accurate receiving and storage of deliveries.</li><li>Support in maintaining cost-efficiency and meeting food cost targets.</li></ul>Administrative Duties<ul><li>Assist with menu costing and kitchen reports.</li><li>Support the Executive Chef during absence or leave.</li><li>Handle any guest feedback related to food quality in a professional manner.</li></ul>Qualifications &amp; Skills<ul><li>Proven experience as a Sous Chef or senior-level chef.</li><li>Strong knowledge of culinary techniques, kitchen operations, and food safety.</li><li>Excellent leadership, communication, and problem-solving skills.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Creativity and passion for food presentation and development.</li><li>Flexibility to work shifts, weekends, and holidays.</li></ul>Local Hire Only &mdash; Applicants must be currently in Bahrain to apply.Job Type: Full-time

Looking for Sous Chef

Propel Consult

The Pastry Chef is responsible for overseeing and managing the pastry and bakery operations across multiple properties within the cluster. This role ensures consistent quality, creativity, and standards across all pastry kitchens while leading, training, and developing a team of pastry professionals. The position plays a key role in menu innovation, product development, cost management, and maintaining the highest level of guest satisfaction.Key ResponsibilitiesLeadership &amp; Operations<ul><li>Oversee all pastry and bakery operations across the assigned cluster properties.</li><li>Ensure consistent implementation of brand standards, recipes, and presentation across all outlets.</li><li>Lead, supervise, and support Pastry Chefs, Sous Chefs, Bakers, and the wider pastry team.</li><li>Manage daily production schedules, workflow, and coordination between properties.</li><li>Maintain a high standard of cleanliness, organization, and HACCP compliance in all pastry areas.</li></ul>Menu Development &amp; Quality Control<ul><li>Create and develop innovative dessert menus, afternoon tea concepts, bakery items, seasonal offerings, and special event menus.</li><li>Conduct regular tastings, quality checks, and ensure consistent product excellence across all venues.</li><li>Collaborate with culinary and F&amp;B leaders on concept development and promotional activities.</li></ul>Cost &amp; Inventory Management<ul><li>Monitor and control food cost, labour cost, and wastage within pastry operations.</li><li>Oversee purchasing, inventory, and stock rotation to ensure optimal freshness and cost efficiency.</li><li>Review pricing, supplier performance, and product quality regularly.</li></ul>Team Management &amp; Development<ul><li>Recruit, train, motivate, and mentor pastry and bakery staff within the cluster.</li><li>Create training programs to enhance craftsmanship, creativity, and consistency.</li><li>Conduct performance evaluations and support career development pathways for team members.</li></ul>Guest Experience<ul><li>Partner with F&amp;B teams to ensure pastry offerings meet guest expectations and enhance overall dining experience.</li><li>Support banquet and events team with high-quality dessert buffet setups, wedding cakes, and VIP amenities.</li><li>Address and resolve guest feedback related to pastry products.</li></ul>Health, Safety &amp; Compliance<ul><li>Ensure strict adherence to health, safety, hygiene, and sanitation standards across all pastry operations.</li><li>Maintain full compliance with local regulations and company policies.</li><li>Implement and monitor HACCP procedures at all properties within the cluster.</li></ul>Qualifications &amp; Requirements<ul><li>Proven experience as an Executive Pastry Chef or Senior Pastry Chef in a luxury hotel or multi-property environment.</li><li>Strong leadership, communication, and organisational skills.</li><li>Excellent knowledge of pastry techniques, bakery operations, chocolate work, sugar art, and modern dessert trends.</li><li>Ability to manage multiple teams across multiple locations.</li><li>Strong financial acumen and experience with food cost control.</li><li>Creative, detail-oriented, and highly committed to quality and innovation.</li><li>Formal culinary/pastry education preferred.</li></ul>Job Type: Full-timePay: Up to BD800.000 per month

Pastry Chef

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