front office supervisor

housekeeping attendant

assistant director - housekeeping Jobs in Manama

assistant director - housekeeping

executive housekeeper

galley manager

kitchen supervisor

V2X Inc

<div>
 
 Overview
 
 
 
 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. 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. 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.
 
 
 
 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
 
 
 
 <ul>
 <li>
 MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.
 </li>
 <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>
 <li>
 Experience:
 </li>
 <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>
 <li>
 Skills:
 </li>
 <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>
 <li>
 SUPERVISORY/BUDGET RESPONSIBILITIES:
 </li>
 <ul>
 <li>
 Manages a galley of 12+/- employees.
 </li>
 </ul>
 <li>
 SUPERVISON:
 </li>
 <ul>
 <li>
 General guidance and direction.
 </li>
 <li>
 Reports directly to the Program Manager.
 
 </li>
 </ul>
 </ul>
 We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common 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 status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.
</div>

Galley 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. 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. 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:
<ul><li>MINIMUM QUALIFICATIONS: Education/Certifications: Two years related experience may be substituted for one year of education, if degree is required.<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></li><li>
Experience:<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></li><li>
Skills:<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></li><li>
SUPERVISORY/BUDGET RESPONSIBILITIES:<ul><li>
Manages a galley of 12+/- employees.</li></ul></li><li>
SUPERVISON:<ul><li>
General guidance and direction.</li><li>
Reports directly to the Program Manager.</li></ul></li></ul><h4 class="jobSectionHeader">
We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common 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 status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.</h4></div>

Marriott International

<div>Additional Information 
Job Number25138861 
Job CategoryFood and Beverage &amp; Culinary 
LocationSheraton Bahrain Hotel, 6 Palace Avenue, Manama, Bahrain, Bahrain 
ScheduleFull Time 
Located Remotely?N 
Position Type Management<div><div> 
JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

Executive Sous Chef

Gulf Hotel Bahrain Convention and Spa

1) Maintain and strictly abide by Bahrain sanitation/health regulations and hotel requirements.2) Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.3) Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.4) Meet with Chef de Cuisine to review assignments, work closely as a team with Assist Chef De Cuisine, anticipated business levels, changes and other information pertinent to the job performance. Insure that Commis 1/2/3, Demi Chef&rsquo;s are working within the guidelines of tasks and in a timely manner.5) Complete opening duties:a) Set up workstation with required mis en place, tools, equipment and supplies according to standards.b) Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.c) Check production schedule and pars.d) Establish priority items for the day.e) Inform the Chef de cuisine of any supplies that need to be requisitioned for the day's tasks.f) Transport supplies from the storeroom and stock in designated areas.8) Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. Maintain throughout the shift.9) Start prep work and production of items needed for the day.10) Prepare all meals following recipes and yield guides, according to department standards.11) Inform the Chef de Cuisine of any shortages before the item runs out.12) Monitor quality and amounts of food on the service line.13) Anticipate usage levels and prepare replenishments on a timely basis.14) Check with Chef de Cuisine for any prep work needed by the main kitchen.15) Maintain proper storage procedures as specified by Health Department and hotel requirements.16) Minimize waste and maintain controls to attain forecasted food cost.17) Disinfect and sanitize cutting boards and worktables.18) Transport empty, dirty pots and pans to the pot wash station19) Breakdown work station and complete closing duties according to department standards:a) Return all food items to the proper storage areas.b) Rotate all returned product.c) Wrap, cover, label and date all items being put away.d) Straighten up and organize all storage areas.e) Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.f) Return all unused and clean utensils/equipment to the specified locations.g) Ice down hot items from the steam table, so they cool quickly.h) Turn off all equipment not needed for the next shift.I) Restock items that were depleted during the shift.Job Type: Full-time

Chef De Partie - Italian Cuisine

NAD TRADING

Responsibilities<ul><li>Arrive for your shift on time, preferably a few minutes early</li><li>Address questions from customers and vendors and know where to go if you don&rsquo;t know the answer</li><li>Complete a variety of duties, including administrative, kitchen, and front desk</li><li>Escalate problems to the correct manager or supervisor</li><li>Prioritize tasks and manage your time efficiently</li><li>Manage and operate the equipment needed for your role</li><li>Clean the restaurant and the kitchen to restaurant standards</li><li>Be flexible in your duties and be ready to work a variety of jobs in short notice</li><li>Be professional and maintain a positive attitude</li></ul>Requirements <ul><li>A high school diploma</li><li>A personable and friendly demeanor</li><li>Reliable and punctual</li><li>Strong communication skills &ndash; Arabic &amp; English</li><li>Physically capable of standing and walking throughout the shift</li><li>Able to lift heavy objects, no more than fifty pounds</li><li>Available to work irregular hours, including evenings and nights, mornings, weekends, and holidays</li><li>Further training will be provided on the job, including food handling and training on our systems</li></ul>Job Type: Full-time

Crew Member - La Romana

Four Seasons Hotels and Resorts

<div>
 
 About Four Seasons
 
 
 
 Four Seasons is powered by our people. We are a collective of individuals who crave to become better, to push ourselves to new heights and to treat each other as we wish to be treated in return. Our team members around the world create amazing experiences for our guests, residents, and partners through a commitment to luxury with genuine heart. We know that the best way to enable our people to deliver these exceptional guest experiences is through a world-class employee experience and company culture.
 
 
 At Four Seasons, we believe in recognizing a familiar face, welcoming a new one and treating everyone we meet the way we would want to be treated ourselves. Whether you work with us, stay with us, live with us or discover with us, we believe our purpose is to create impressions that will stay with you for a lifetime. It comes from our belief that life is richer when we truly connect to the people and the world around us.
 
 
 
 About the location:
 
 
 
 On an exclusive island in the heart of the Kingdom&rsquo;s capital, Four Seasons Hotel Bahrain Bay, with its unique architecture, has become an iconic landmark that soars as a destination in its own right, combining the best of a beach holiday and an urban getaway.
 
 
 
 BASIC PURPOSE
 
 
 
 The Kitchen &amp; Laundry Technician is responsible for the maintenance, repair, and troubleshooting of all kitchen and laundry equipment throughout the hotel.
 
 
 
 Essential Functions
 
 
 
 <ul>
 <li>
 Responsible for the repair, maintenance, and preventive upkeep of all kitchen and laundry equipment, including mechanical, electrical, lighting, plumbing, and associated pipework.
 </li>
 <li>
 Take ownership of the kitchen and laundry equipment maintenance program, ensuring full compliance with schedules and quality standards.
 </li>
 <li>
 Inspect and maintain gas lines, detection panels, suppression systems, and gas valves in kitchen areas.
 </li>
 <li>
 Diagnose mechanical and electrical malfunctions; repair or replace damaged equipment; and calibrate thermostatic controls and other critical components.
 </li>
 <li>
 Conduct preventive maintenance in guestrooms, public areas, and back-of-house facilities, ensuring accurate documentation of tasks performed, time spent, and materials used.
 </li>
 <li>
 Perform plumbing repairs and stoppage clearing, as well as grease trap, drain, and filter cleaning as needed.
 </li>
 <li>
 Report defects in kitchen and laundry equipment immediately to the Shift Supervisor, Engineer, or Maintenance Manager.
 </li>
 <li>
 Request and follow up on urgent spare parts and materials as needed.
 </li>
 <li>
 Assist with electrical repair and maintenance, including motors, starters, breakers, socket repairs, wiring installations for renovations and outlet additions, and temporary electrical setups for exhibitions and conventions.
 </li>
 <li>
 Respond promptly and professionally to guest complaints regarding room or public area maintenance.
 </li>
 <li>
 Assemble and install metal ductwork, desks, shelving, cabinets, and other assigned fixtures.
 </li>
 <li>
 Assist Shift Engineers during major repairs or system shutdowns.
 </li>
 <li>
 Take regular meter readings; record temperatures and pressures; update PM logs and charts accordingly.
 </li>
 <li>
 Inspect and maintain fire sprinkler systems to ensure operational readiness.
 </li>
 <li>
 Review Engineering order logs and prioritize tasks, especially urgent items.
 </li>
 <li>
 Respond efficiently to emergencies such as fires, power failures, and equipment malfunctions.
 
 
 </li>
 </ul>
 
 Preferred Qualifications And Skills
 
 
 
 <ul>
 <li>
 Experience working a minimum of 2 years.
 </li>
 <li>
 Thrive working in a fast paced, and large team environment.
 </li>
 <li>
 Must be flexible with schedule - Able to work weekdays, weekends, and holidays shifts.
 </li>
 <li>
 Strong problem-solving skills.
 </li>
 <li>
 Requires reading, writing and speaking proficiency in the English language
 </li>
 </ul>
</div>

Kitchen & Laundry Technician

<div>
 
 Additional Information
 
 
 
 
 Job Number
 
 25137837
 
 
 
 Job Category
 
 Food and Beverage &amp; Culinary
 
 
 
 Location
 
 The Ritz-Carlton Bahrain, Building 173, Road 2803, Manama, Bahrain, Bahrain,VIEW ON MAP
 
 
 
 Schedule
 
 Full Time
 
 
 
 Located Remotely?
 
 N
 
 
 
 Position Type
 
 Non-Management
 
 
 
 Position Summary
 
 
 
 Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
 
 
 Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests&rsquo; service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.
 
 
 
 Preferred Qualifications
 
 
 
 Education: High school diploma or G.E.D. equivalent.
 
 
 Related Work Experience: At least 2 years of related work experience.
 
 
 Supervisory Experience: At least 1 year of supervisory experience.
 
 
 License or Certification: None
 
 
 
 At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
 
 
 
 At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
 
 
 Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
 
 
 Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
 
 
 In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International.
 
 Be
 
 where you can do your best work,
 
 begin
 
 your purpose,
 
 belong
 
 to an amazing global team, and
 
 become
 
 the best version of you.
 
 
</div>

F&B Supervisor - Nirvana (Indian Restaurant)

Explore 68+ Kitchen supervisor in Manama this September. Find roles across top companies and apply now to boost your career.

68 kitchen supervisor jobs IN Manama

Galley Manager

Galley Manager

Executive Sous Chef

Chef De Partie - Italian Cuisine

Crew Member - La Romana

Kitchen & Laundry Technician

F&B Supervisor - Nirvana (Indian Restaurant)