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manager supply chain

logistic and warehouse section manager

OPU WLL

1. Education:&middot; Bachelor&rsquo;s Degree in Logistics, Supply Chain Management, Business Administration, or related field&middot; Professional certifications in logistics or warehouse operations are an advantage2. Experience:&middot; Minimum 5&ndash;8 years of experience in Logistics &amp; Warehouse Operations&middot; GCC / Middle East experience preferred&middot; Experience in warehouse supervision, inventory control, transportation coordination, and logistics operations3. Salary Range (Indicative):Around BHD 500 &ndash; 750 depending on experience and qualificationsRequirements:&middot; Good English communication skills (Arabic is an advantage)&middot; Experience in warehouse and logistics operations&middot; Good knowledge of inventory control and stock management&middot; Experience in ERP systems, preferably SAP&middot; Knowledge of shipment and import/export coordination&middot; Good reporting, organizational, and problem-solving skills&middot; Good MS Excel and computer skills&middot; Ability to work under pressure and meet deadlines&middot; Experience in supervising manpower and daily operations&middot; Understanding of warehouse safety proceduresMain Responsibilities:&middot; Supervise daily warehouse and logistics activities&middot; Monitor receiving, storage, loading, and dispatch operations&middot; Ensure inventory accuracy and proper stock reconciliation&middot; Coordinate transportation and shipment activities&middot; Follow up logistics documentation and delivery status&middot; Maintain ERP/WMS records accurately&middot; Coordinate with procurement, production, and sales departments&middot; Ensure compliance with company procedures and safety standards.Work Location: In person

Logistic and warehouse section 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

Celebrity Cruises

<div>
 
 
 Key Responsibilities:
 
 
 <ul>
 <li>
 Directs, coaches, supports, supervises, and evaluates (with the Sous Chef) all direct reports.
 </li>
 <li>
 Must have excellent food knowledge and a full understanding of culinary terms.
 </li>
 <li>
 Must be able to read, understand, follow, and prepare company recipes by maintaining the quality and consistency in taste according to the instructions provided by the corporate office.
 </li>
 <li>
 Must be proficient in completing tasks, work efficiently and productively.
 </li>
 <li>
 Must be able to work in any section of a kitchen.
 </li>
 <li>
 Coordinate and supervise all team members assigned to their section, assign and delegate tasks accordingly.
 </li>
 <li>
 Undertake recipe reviews daily. Maintain recipe folders in immaculate condition.
 </li>
 <li>
 Responsible for follow-through on any request within the area of responsibility received from the direct supervisor or manager on duty; this may include show plates, food samples and random food tastings.
 </li>
 <li>
 Control production levels and recommend ideas for improvements and better cost controlling.
 </li>
 <li>
 Prepare daily electronic food requisitions needed for his section production and countercheck deliveries for its accuracy; Report any discrepancies to his immediate supervisor.
 </li>
 <li>
 Must be able to oversee any main section (Sauce, Entremetier, Fish, Roast, Outlet CDP, Tournant and Cold Kitchen) and its entire food production.
 </li>
 <li>
 Maintain and ensure that Public Health are followed according to company standards and expectation (referring to US, Anvisa, Shipsan, Canadian, Australian etc.) and always followed within their section.
 </li>
 <li>
 Ensures that the HACCP program is carried out correctly.
 </li>
 <li>
 Maintains their assigned area in preparation for announced or unannounced United States Public Health type inspection either done by the Food &amp; Beverage Director or the actual inspectors.
 </li>
 <li>
 Reports for duty at assigned times, follows their supervisor&rsquo;s instructions, and ensures that personal appearance, uniform, and personal hygiene are in accordance with the company&rsquo;s rules and regulations.
 </li>
 </ul>
 
 
 
 
 
 
 Qualifications and Skills
 
 
 
 <ul>
 <li>
 A minimum of 8 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef de Partie (shipboard experience preferred).
 </li>
 <li>
 A culinary school degree is required.
 </li>
 <li>
 Very strong management skills in a multicultural and dynamic environment.
 </li>
 <li>
 Very strong communication, problem solving, decision making, and interpersonal skills.
 </li>
 <li>
 Superior customer service, teambuilding, and conflict resolution skills.
 </li>
 <li>
 Knowledge of the principles and processes for providing personalized services including needs assessment techniques, quality service standards, alternative delivery systems, and guest satisfaction evaluation techniques.
 </li>
 <li>
 Strong planning, coaching, organizing, staffing, controlling, and evaluating skills.
 </li>
 <li>
 Intermediate computer software skills required.
 </li>
 <li>
 Possess a good understanding of basic accounting principles such as numbering flow, &ldquo;Debits/Credits&rdquo;, adjusting entries, and corrections.
 </li>
 <li>
 Ability to write reports and business correspondence and to establish a good rapport with the ship&rsquo;s Senior Officers and the corporate office.
 </li>
 </ul>
 
 
</div>

Chef De Partie

Delivery Hero

<div>Company Description 
Talabat is part of the Delivery Hero Group, the world&rsquo;s pioneering local delivery platform, our mission is to deliver an amazing experience&mdash;fast, easy, and to your door. We operate in around 65 countries worldwide. Headquartered in Berlin, Germany. Delivery Hero has been listed on the Frankfurt Stock Exchange since 2017 and is part of the MDAX stock market index. 
Job Description 
We&rsquo;re looking for a Demand Planning Manager to join the team and focus on growing our own Grocery Store &ldquo;tMart&rdquo;, which is the region&rsquo;s first cloud store concept offering 30-minute delivery of groceries at hypermarket prices. The service has expanded rapidly across Kuwait, UAE, Qatar, Jordan, Bahrain, Egypt, Oman and Iraq! 
What&rsquo;s On Your Plate?<ul><li>
This role requires to organize the countries forecasting demand of supplies to stores, POs for replenishment and maintaining availability in the stores.</li><li>
Accountable for the overall demand planning/replenishment of Tmart stores and warehouse in Region.</li><li>
Ensuring timely and accurate analysis and reporting of inventory and purchase forecasts.</li><li>
Provides DP/ replenishment insights and plans/ initiatives to keep availability at par with the management's business plan, accountable for the holding stock value, supplier service level. Ageing stock optimization.</li><li>
Ability to provide solutions and initiatives to solve problems with stocks in the warehouse and stores &bull; Guidance to country demand planner and admins to ensure smooth workflow.</li><li>
Works closely and guides the commercial and operations pro-actively to ensure supplies and suppliers are not affected.</li><li>
Leading system migrations and ensuring all new tools are on track and suggest actions of automatization to reduce manual work.</li><li>
Continuously challenging the country forecasting model and taking on account all the parameters that affects the forecast.</li><li>
Helping demand planner in replenishment of any capacity augmentation initiative (ex: 3 party warehouse, cross docking stations , etc).</li><li>
Guiding country demand planner for the supplier's schedule to stores and warehouse to ensure efficiency in receiving.</li><li>
Building all necessary dashboards to report progress on activities and KPIs.</li><li>
Taking all necessary actions to reach target KPI in terms of availability per category, per supplier and items roles</li></ul> 

Qualifications 
What Did We Order?<ul><li>
Ability to interact/guide the senior-level executives and can manage the expectations of multiple stakeholders.</li><li>
Past experience in FMCG in demand planning and replenishment is a must.</li><li>
At least 10 years experience.</li><li>
Solid experience in Stakeholder Management, Time Management, data &amp; detail oriented &amp; tech &ndash; savvy.</li><li>
Leads, coordinates and facilitates the work of others, has management responsibilities.</li><li>
Uses knowledge of how the team integrates with other teams to coordinate efforts and resources to achieve shared and individual objectives.</li><li>
Excellent analytical and communication skills, and always hands-on with several tools.</li><li>
Problem solver and autonomy.</li><li>
Ability to lead all activities autonomously while involving stakeholders when needed.</li></ul></div>

Manager Supply Chain

Multi Agencies General Trading 

REQUIRED 2-3 year Experience, Bahraini Nationality MAIN DUTIES &amp; RESPONSIBILITIES:1. Assist in the preparation and cutting of various meats according to specifications.2. Maintain cleanliness and organization of the butchery area, including tools and equipment.3. Ensure compliance with health and safety regulations.4. Support the team in inventory management and stock rotation.5. Provide excellent customer service, including answering questions and offering product recommendations.6. Receive and inspect the quality and texture of meat upon delivery to ensure meat quality.7. Help with the packaging and labelling of meat products for sale.8. Record waste and internal production (IHP) according to company standards.9. Assist in training new staff members as needed.10. Staffs must perform the assigned duties as instructed by the direct manager within the scope of work.11. Comply with proper uniform policy as per the company policy.12. Do not use a mobile phone while at work or in the workshop while wearing company uniform. In case of emergency or customer requests, notify the department supervisor and take necessary action.13. Employees are not allowed to eat or use a mobile phone in their section.14. Employees are not permitted to move to other departments during working hours.15. Employees must adhere to the official uniform during work hours.Pay: From BD350.000 per hourWork Location: In person

Butcher

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
 
 
 
 <ul>
 <li>
 Control the section for which responsible. Ensure the smooth running of the section and see that all areas and section maintain the Raffles the Palm Standard. Cook any food on a daily basis according to business requirements.
 </li>
 <li>
 To report for duty punctually wearing the correct uniform and name badges at all times
 </li>
 <li>
 Organize together with de Chef de Partie the shift on his/her section with regards to mise-en-place production and its service.
 </li>
 <li>
 Take orders from his/her Chef de Partie and carry them out in the correct manner
 </li>
 <li>
 Together with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.
 </li>
 <li>
 Maintain good employee relations and motivate colleagues
 </li>
 <li>
 Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.
 </li>
 <li>
 Responsible for completing the daily checklist regarding mise-en-place and food storage.
 </li>
 <li>
 Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.
 </li>
 <li>
 Check the main information board regarding changes in any Banquets or other information re the organization.
 </li>
 <li>
 Keep the section clean and tidy.
 </li>
 <li>
 Pass all information to next shift
 </li>
 <li>
 Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.
 </li>
 <li>
 Check Commis Chefs on his/her section: e.g. regarding personal hygiene.
 </li>
 <li>
 Assist the Chef de cuisine in composing new recipes and menu ideas.
 </li>
 <li>
 Have a complete understanding of and adhere to the company&rsquo;s policy relating to fire, hygiene and safety.
 </li>
 <li>
 The above description is not to be regarded as exhaustive. Other tasks and responsibilities of a broadly comparable nature may be added on a temporary or permanent basis as appropriate
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 
 Qualifications
 
 
 
 <ul>
 <li>
 Reading, writing and oral proficiency in the English language.
 </li>
 <li>
 Good communication and customer contact skills.
 </li>
 <li>
 Team Player
 
 
 </li>
 </ul>
 
 Experience
 
 
 
 <ul>
 <li>
 Minimum 1-year experience in similar role
 
 
 </li>
 </ul>
 Additional Information
 
 
 <ul>
 <li>
 Opportunity to join the first Raffles in Bahrain
 </li>
 <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>

Demi Chef de Partie - Middle Eastern & Moroccan cuisine

Career Maker

About the CompanyOur client is a leading industrial manufacturing company based in Bahrain with a strong reputation for operational excellence, innovation, and sustainable growth across the region.The company is seeking a qualified and experienced Chief Accountant / Payables Manager to lead the accounts payable and core accounting functions while ensuring financial accuracy, compliance, and process efficiency within a dynamic manufacturing environment.Position SummaryThe Chief Accountant / Payables Manager will be responsible for managing the organization&rsquo;s accounts payable operations, supervising accounting activities, ensuring compliance with Bahrain financial regulations, and supporting financial reporting and internal controls.The successful candidate should have strong experience in finance and accounting within industrial or manufacturing sectors, excellent leadership skills, and the ability to manage high-volume transactions and reporting deadlines effectively.Key ResponsibilitiesAccounts Payable &amp; Vendor Management<ul><li>Manage the full accounts payable function including invoice processing, approvals, reconciliations, and vendor payments.</li><li>Ensure timely and accurate supplier payments in accordance with company policies and agreed credit terms.</li><li>Review vendor statements and resolve discrepancies promptly.</li><li>Monitor payable aging and support cash flow planning.</li><li>Build and maintain strong relationships with suppliers and service providers.</li></ul>Financial Accounting &amp; Reporting<ul><li>Supervise daily accounting operations and ensure accuracy of financial records.</li><li>Review journal entries, accruals, reconciliations, and ledger balances.</li><li>Assist in monthly, quarterly, and annual financial closing activities.</li><li>Support preparation of financial statements and management reports.</li><li>Coordinate with finance leadership on budgeting and forecasting activities.</li></ul>Compliance &amp; Internal Controls<ul><li>Ensure compliance with Bahrain VAT regulations, accounting standards, and company financial policies.</li><li>Support internal and external audits by preparing required documentation and schedules.</li><li>Maintain strong internal controls and proper financial documentation.</li><li>Ensure adherence to procurement and authorization procedures.</li></ul>ERP &amp; Process Improvement<ul><li>Support ERP-based accounting operations and reporting.</li><li>Identify opportunities to improve payable workflows and accounting efficiency.</li><li>Assist in automation and process enhancement initiatives within finance operations.</li></ul>Team Leadership &amp; Coordination<ul><li>Supervise and guide the accounts payable/accounting team.</li><li>Coordinate with procurement, warehouse, operations, and management teams regarding financial transactions and vendor matters.</li><li>Liaise with banks, auditors, and external stakeholders when required.</li></ul>Qualifications &amp; Experience<ul><li>Bachelor&rsquo;s Degree in Accounting, Finance, or related discipline.</li><li>Professional certification such as ACCA, CPA, CMA, or CA is preferred.</li><li>Minimum 8 years of accounting experience, including managerial/supervisory exposure.</li><li>Previous experience in manufacturing, industrial, or large-scale operational environments is highly preferred.</li><li>Strong understanding of Bahrain VAT regulations and financial compliance requirements.</li><li>Experience using ERP systems such as SAP, Oracle, Microsoft Dynamics, or similar.</li><li>Advanced knowledge of Microsoft Excel and financial reporting tools.</li></ul>Skills &amp; Competencies<ul><li>Strong leadership and people management skills.</li><li>Excellent analytical and problem-solving abilities.</li><li>High attention to detail and accuracy.</li><li>Strong organizational and time-management skills.</li><li>Ability to work under pressure and meet strict deadlines.</li><li>Effective communication and stakeholder management skills.</li></ul>Pay: Up to BD2,500.000 per monthWork Location: In person

Chief Accountant / Payables Manager -Bahraini

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