admin coordinator

adminstrative assistant / secretary Jobs in Bahrain

adminstrative assistant / secretary

bookkeeper

duty manager

front office executive

office manager

VGA Holdings

Job SummaryWe are looking for an experienced and detail-oriented Office / Operation Manager to oversee the daily administrative and operational activities of the company in Bahrain. The ideal candidate will be responsible for managing office operations, supervising support staff, coordinating vendors and facilities, monitoring budgets, and ensuring compliance with Bahrain labor regulations including LMRA and WPS requirements. The candidate should possess strong organizational, leadership, and communication skills, along with the ability to manage multiple responsibilities efficiently in a fast-paced environment.Key Responsibilities<ul><li>Manage and oversee the day-to-day office operations and administrative functions</li><li>Supervise administrative and support staff, including hiring, onboarding, and performance monitoring</li><li>Coordinate office maintenance, facility management, health &amp; safety, and workplace organization</li><li>Liaise with landlords, building management, and external service providers</li><li>Source, negotiate, and manage vendors for office supplies, IT services, maintenance, cleaning, and procurement</li><li>Monitor office expenses, process invoices, and assist in budget tracking and financial administration</li><li>Maintain organized records, documentation, and filing systems</li><li>Utilize digital collaboration and productivity platforms such as Microsoft 365,and Google Workspace</li><li>Ensure smooth coordination between departments to improve operational efficiency</li><li>Support payroll and HR-related administrative processes in compliance with Bahrain labor regulations</li><li>Assist with LMRA documentation, WPS compliance, GOSI-related coordination, and employee records management</li><li>Identify and implement process improvements to enhance office productivity and efficiency</li></ul>Requirements<ul><li>Bachelor&rsquo;s degree in Business Administration, Management, or a related field</li><li>Minimum 3&ndash;5 years of experience in office management, administration, or operations</li><li>Proven experience managing teams and supervising office staff</li><li>Strong knowledge of office administration, facilities management, and vendor coordination</li><li>Familiarity with Bahrain labor laws, LMRA procedures, WPS, and GOSI processes is preferred</li><li>Strong financial administration skills including invoice processing, budgeting, and expense tracking</li><li>Proficiency in Microsoft Office, Google Workspace, and project management platforms</li><li>Excellent organizational, communication, and multitasking abilities</li><li>Ability to work independently and handle confidential information professionally</li></ul>Interested applicants can share their CV through email: info@vgaholdings.com | WhatsApp: +973 6663 3334 (NO CALLS)Application Question(s):<ul><li>1. How many years of experience do you have managing office operations and administrative teams?</li></ul>2. Have you managed vendor relationships and negotiated contracts with suppliers (IT, facilities, cleaning, procurement, etc.)? Please provide examples3. What experience do you have handling office budgets, invoice processing, expense tracking, or financial administration?4. Have you worked in Bahrain before?<ul><li>Yes</li><li>No</li></ul>5. Which office and project management tools are you confident using?6. What is your current monthly salary (or most recent salary) and What is your expected monthly salary in BHD?7. What is your current visa status in Bahrain?8. Why are you leaving your current role?Work Location: In person

Office Manager

Accor

<div>
 
 Company Description
 
 
 
 Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.
 
 
 
 Job Description
 
 
 
 As Duty Manager, you will be responsible for overseeing daily resort operations and ensuring exceptional guest experiences at Hawar Resort by Mantis. The ideal candidate will have a strong background in hospitality management, excellent problem-solving skills, and the ability to coordinate with various departments to maintain smooth operations. This role requires leadership, adaptability, and a guest-centric approach to deliver the highest service standards.
 
 
 
 What Is In It For You
 
 
 
 <ul>
 <li>
 Engage in conservation efforts and help preserve wildlife.
 </li>
 <li>
 Enjoy sustainable adventures with exclusive rewards.
 </li>
 <li>
 Celebrate locality and heritage in a vibrant community.
 </li>
 <li>
 Advance your career with global development opportunities.
 </li>
 <li>
 Drive change through impactful social initiatives.
 </li>
 <li>
 Collaborate with a passionate, innovative team.
 
 
 </li>
 </ul>
 
 Key Responsibilities
 
 
 
 <ul>
 <li>
 Daily Operations Management: Oversee the resort&rsquo;s day-to-day operations, ensuring seamless functionality across all departments.
 </li>
 <li>
 Guest Relations: Address and resolve guest concerns and feedback promptly and professionally, maintaining high service standards and enhancing guest satisfaction.
 </li>
 <li>
 Team Leadership: Provide guidance and support to staff during shifts, ensuring operational efficiency, staff productivity, and adherence to service standards.
 </li>
 <li>
 Emergency Management: Serve as the first point of contact for emergencies or incidents, coordinating responses and reporting to senior management as required.
 </li>
 <li>
 Policy and Procedure Compliance: Ensure all resort policies, procedures, and standards are consistently followed and upheld.
 </li>
 <li>
 Interdepartmental Coordination: Collaborate with department heads to resolve operational issues and enhance service delivery.
 </li>
 <li>
 Reporting: Prepare daily operational reports, including guest feedback, incident logs, and shift summaries, for senior management review.
 </li>
 <li>
 Health and Safety: Ensure compliance with health, safety, and hygiene regulations to provide a secure environment for guests and staff.
 </li>
 <li>
 Guest Experience Oversight: Oversee the entire guest journey, from reservations to departure, ensuring a seamless and exceptional experience.
 </li>
 <li>
 Professional Development: Support the growth and development of reservation agents and front office staff to strengthen succession planning.
 </li>
 <li>
 KPI Management: Establish and monitor key performance indicators (KPIs) for the Front Office and guest satisfaction to drive service excellence.
 </li>
 <li>
 Front Office Operations: Assist with guest check-ins and check-outs, ensuring all procedures are followed accurately and efficiently.
 </li>
 <li>
 Cross-Departmental Support: Assist in various hotel areas, including Food &amp; Beverage operations, to eliminate potential service issues.
 </li>
 <li>
 Proactive Guest Service: Respond promptly to requests, leading by example and fostering a proactive and resourceful team culture.
 </li>
 <li>
 Health &amp; Safety Responsibility: Ensure the well-being of all patrons, guests, and staff members, adhering to the resort&rsquo;s safety protocols and procedures.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Leadership Experience: Prior experience in a leadership role is essential.
 </li>
 <li>
 Property Management Systems: Previous experience with Property Management Systems is required.
 </li>
 <li>
 Technical Proficiency: Must be proficient in Microsoft Windows applications.
 </li>
 <li>
 Education: A University or College degree in a related discipline is preferred.
 </li>
 <li>
 Professionalism: Must maintain a polished and professional presentation.
 </li>
 <li>
 Interpersonal &amp; Problem-Solving Skills: Strong ability to resolve issues effectively while maintaining positive guest interactions.
 </li>
 <li>
 Reliability &amp; Responsibility: Highly dependable with a strong sense of accountability.
 </li>
 <li>
 Ability to Work Under Pressure: Capable of performing efficiently in a fast-paced environment.
 </li>
 <li>
 Team Collaboration: Ability to work seamlessly within a team-oriented setting.
 </li>
 <li>
 Guest Focus: Must prioritize guest needs, remaining calm, courteous, and attentive at all times.
 
 
 </li>
 </ul>
 Additional Information
 
 
 
 Our commitment to Diversity &amp; Inclusion:
 
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
 
 
 
 Why work for Accor?
 
 We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.
 
 
 By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/
 
 
 
 About Mantis Collection:
 
 Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian&rsquo;s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.
 
 
 Do what you love, care for the world, dare to challenge the status quo!
 
 #BELIMITLES
 
</div>

Duty Manager

Era Projects

Job Description:&middot; Greeting and assisting of Owners /Tenants/clients/visitors in a professional and friendly manner&middot; Direct persons to correct destination&middot; Direct phone inquiries to the appropriate Department/ Staff members&middot; Deal the queries from the Owner /Tenant and Clients&middot; Maintaining the reception area in a tidy manner&middot; Perform other clerical front office duties such as filing, photocopying, scanning, faxing etc.&middot; Visitor&rsquo;s registration and issuing security pass for all deliveries&middot; Check, sort and forward emails to the appropriate staff&middot; Responding to email query&middot; Registering maintenance request&middot; Taking appointments for maintenance works&middot; Programming Access Cards&middot; Preparing daily &amp; monthly reports&middot; Responsible for reservation of Party Hall &amp; Swimming pool area&middot; Handling cash transactions with the customers&middot; Safe Cash handling and updating in master filesRequired Skills:<ul><li>Self-motivated</li><li>Team player</li><li>Innovative thinking</li><li>Strong interpersonal and communication skills</li><li>Able to multi-task and prioritize tasks consistent with business objectives</li><li>Computer literate with knowledge of Microsoft office tools</li><li>Must be fluent in English &amp; Arabic</li><li>Minimum of 2 years&rsquo; experience in the same position</li></ul>Work Location: In person

Front office Executive

Mohamed Salahuddin Engineers & Architects (MSCEB)

The primary objective of this hiring is to facilitate the transition from a Design-Led to a Project Manager-Led Delivery approach. The Project Manager (PM) will be accountable for preparing the project program and managing all phases of the project&mdash;from proposal development through to completion. Responsibilities include project initiation, planning, progress tracking, change and risk management, quality assurance, cost control, client coordination, and project closure.Key Responsibilities:<ul><li>Planning the project from the initial stages of proposal preparation through to completion.</li><li>Managing key communications and interfaces with the Client.</li><li>Overseeing project initiation, planning, progress tracking, and overall progress management.</li><li>Implementing and controlling project changes.</li><li>Managing project quality assurance and quality control (QA/QC).</li><li>Monitoring and controlling project costs.</li><li>Managing project closure activities.</li><li>Attending design and technical workshops conducted by the architectural and engineering Associate Directors and Team Leaders, as required.</li><li>Being fully accountable for all aspects of project management performance, including time (planning and progress), cost, quality, change, issues, and risks.</li><li>Maintaining and regularly updating the issues, change, risk, and quality registers.</li><li>Monitoring and reporting project progress to management and proposing corrective and mitigation measures to address any performance deviations.</li><li>Reporting directly to the Head of PMO.</li><li>Collaborating with Design Managers and Associate Directors to ensure the overall success of projects.</li></ul>Candidate Profile:Required Experience:<ul><li>10-15 years of experience working as a Project Manager in Architecture and Engineering Consultancy (Preferably), PMC, Construction</li></ul>Skills &amp; Competencies:<ul><li>Project Management</li><li>Planning</li><li>Cost Control / Management</li><li>Risk, Progress, Change, and Stakeholder Management</li><li>MS Project</li><li>MS Office</li></ul>Education:Bachelor&rsquo;s degree in architecturePMP or PRINCE2Why Join MSCEB?At MSCEB, we value integrity, quality, and innovation. You&rsquo;ll be part of a collaborative team working on high-impact projects with opportunities for continuous learning and professional development.Work Location: In person

Project 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 his 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 EDUCATION
 
 
 <ul>
 <li>
 A minimum of 5 years in an upscale hotel, resort, cruise ship or convention banqueting service and at least 2 years as Chef Tournant (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 Tournant

<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

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