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Newly opened restaurant in Bahrain looking for Spanish speaking staff

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Job Industry:

Hotel or Restaurant - Catering

Job Location:

Worldwide

Job Description:

We are looking for young Spanish people to join our team for an exciting Restaurant new opening in Bahrain / Middle East.


General Description:

The Waiters prepare, set and serve tables as directed by the Captain. They clean and put away all items needed during service. The Waiters are responsible for carrying food & beverages to the customers, and removing them from the table as required. Depending on the assignment of tasks waiters may also be asked to present menus, take orders, present bills and take payments. The Waiters are required to create good rapport with the customer by being pleasant and attentive to their requests.
Detailed Duties:
Ensure dishes are correctly brought to the guest in a timely manner.
Assist with the daily table-setting and Mise en Place.
Responsible for the cleanliness and presentation of each assigned table.
Responsible for checking the food served (ie. portion size, presentation & correct order).
Responsible for serving dishes before and clearing dishes after each course.
Responsible for the satisfaction of all guests assigned to you for the duration of their stay in the restaurant.
Report all issues and complaints to the Captain Waiter.
Obey to hygiene, food safety and cleanliness regulation in accordance with SOP.
Assist the Captain Waiter as required.
Follow all instructions as directed by management.
Maintain a clean and hygienic work area at all times.
Operate in accordance with SOP at all times.
Attend scheduled training sessions and team meetings as requested by management.
Be fully aware of the licensing regulations and abide by these rules.
Be fully aware of fire and safety regulations.
Always take initiative to help others.
Always be present on your assigned section within the restaurant floor.


General Description:

The Receptionist is responsible for creating a welcoming, gracious and professional first impression to the guest. The Receptionist assists customers with reservation bookings and general enquiries, in person and by telephone.
Detailed Duties:
Greet and acknowledge all guests coming into the restaurant in a friendly, professional and gracious manner.
Answer all telephone calls in a timely manner and address guest queries regarding reservations.
Responsible for the consistent cleanliness and presentation of the reception desk.
Conduct general cloakroom duties.
Responsible for the suitable allocation of tables to guests as required.
Escort guests to their allocated table or to the bar.
Clean menus before and after service; Ensure all menus in circulation are in acceptable condition.
Responsible for the satisfaction of all guests regarding first impressions, reservation bookings and concierge-related enquiries.
Report all issues or complaints to the Captain Receptionist.
Assist the Captain Receptionist as required.
Follow all instructions as directed by management.
Operate in accordance with SOP at all times.
Attend scheduled training sessions and team meetings as requested by management.
Be fully aware of the licensing regulations and abide by these rules.
Be fully aware of fire and safety regulations.
Always take initiative to help others.
Demonstrate good knowledge of the restaurant and products available to the guest.
Demonstrate a basic knowledge of useful concierge advice.
Be aware of table statuses within the dining room.
Report all special requests (birthday cakes etc.) to the Captain Waiter.
Update customer profile data on the client database as required.



General Description:

The Bartender is able to serve all beverages offered at the bar to a high standard, in accordance with SOP and hygiene regulations.
Detailed Duties:
Ensure beverages are correctly made and served to the guest in a timely manner.
Correctly make and serve cocktails in accordance with outlet recipes.
Correctly make and serve classic drinks if requested by guests, provided all ingredients and equipment are available.
Prepare the daily Bar Mise en Place.
Maintain a clean, presentable and organised work area at all times.
Ensure the bar is fully stocked and organised at all times in accordance with SOP.
Ensure prompt, efficient and courteous service to all guests.
Obey to hygiene, food safety and cleanliness regulations in accordance with SOP.
Assist all service staff to perform their duties in the best interest for the guest.
Assist the Food Runners in cleaning the service station table.
Follow all instructions as directed by management.
Operate in accordance with SOP at all times.
Contribute constructive suggestions for new beverages.
Attend scheduled training sessions and team meetings as requested by management.
Be fully aware of licensing regulations and abide by these rules.
Be fully aware of fire and safety regulations.



General Description:

The Captain is expected to ensure that a smooth and high standard of service is delivered across their designated station of tables. They take a team-leader role in overlooking and working alongside the Waiting Staff. The Captain is responsible for preparing the bill and processing payment. Well versed in all presentation and carving techniques, the Captain ensures nothing is missing from each table, and is fully aware of the daily menu and dishes. The Captain is expected to check that customers are satisfied with their meal and be able to answer any customer queries, whilst leading the upsell of available products.
Detailed Duties:
Oversee and ensure the smooth operation of your designated station.
Greet all customers and take responsibility for the satisfaction of all guests assigned to you for the duration of their stay in the restaurant.
Be well-informed with a thorough knowledge of available products and promote promotions, events and guest surveys.
Ensure proper bill-handling procedures are adhered to.
Responsible for performing the weekly and monthly inventories.
Assist with and check the daily table-setting and Mise en Place before service.
Ensure a high standard of service is maintained at all times, anticipating guests’ needs.
Ensure a clean, tidy and hygienic work area at all times.
Follow all instructions as directed by management.
Obey to hygiene, food safety and cleanliness regulations.
Operate in accordance with SOP at all times.
Ensure that those you are responsible for operate in accordance with SOP.
Assist the Restaurant Supervisor as required.
Report all issues and complaints to the Restaurant Supervisor.
Attend scheduled training sessions and team meetings as requested by management.
Be fully aware of the licensing regulations and abide by these rules.
Be fully aware of fire and safety regulations.

General Description:

The Restaurant Supervisor is responsible for the smooth operation of the restaurant floor, with a focus on customer satisfaction and overseeing team performance with regards to the standard of service provided to guests. The Restaurant Supervisor also works as an intermediary for communication between all departments.
Detailed Duties:
Ensure that a high standard of service is delivered by the department at all times.
Ensure all guests are satisfied and address all special requests, issues and complaints as they arise.
Manage and organise all staff requirements and duty rotas for the department.
Coordinate the correct execution of all tasks on the restaurant floor.
Allocate stations to the Captain Waiters.
Plan, organise and allocate the team for the setup and execution of functions and events.
Be well-informed with a thorough knowledge of available products and promote promotions, events and guest surveys.
Encourage thorough product knowledge within the team.
Seek feedback from every customer.
Oversee the weekly and monthly inventories and ensure they are performed correctly.
Responsible for performing the monthly inventory for restaurant equipment
Check on a daily basis, that all furniture and equipment in the main dining room and private dining areas are in good condition.
Assist the Restaurant Floor Manager as required, taking on additional responsibilities in their absence.
Recognise hard work and talent by recommending suitable promotions within the team to the Restaurant Floor Manager.
Handle and coordinate complaints and report all issues and complaints to the Restaurant Floor Manager.
Ensure that those you are responsible for operate in accordance with SOP.
Always take initiative to help others and assist other departments as required.
Follow all instructions as directed by management.
Obey to hygiene, food safety and cleanliness regulations.

General Description: The Security Officer is responsible for security duties at various posts, in accordance with Standing Operating Procedures. The Security Officer executes extra safety measures when necessary.

Detailed Duties:

Maintain a safe environment at all times.
Operate in accordance with SOP at all times.
Participate as part of the Emergency Team, carrying out fire-fighter duties as required.
Act as First-Responder in the case of an incident or medical emergency and ensure the Emergency Services are requested as required.
If required, ensure First-Aid treatment is conducted by a qualified First-Aider.
Report any security related incidents to the Security Supervisor.
Report any interactions with authorities to the Security Supervisor.
Understand and comply to facilitate the operations of other departments.
Attend and assist with operation-team meetings as requested by management.
Attend security team training sessions as required.
Be fully aware of fire and safety regulations.
Demonstrate good knowledge of security protocols and best practise in security procedures and infrastructure

Expectations & Responsibilities
1. Standards & Quality
Own a clean criminal and medical record.
First Aid & Emergency Knowledge.
Be internally trained in:
General Security
General Working Trainings (JSA)
Guarding Against Terrorism Fire Safety
Bomb Threat
Medical Emergency
Controlling Alcohol Risks Effectively
Sexual Harassment o Pandemic Preparation o Surveillance and Counter-Surveillance
Proper grooming. 2. Attitude
Time keeping – be ready for duty at least 5 minutes before starting each shift.
Have a positive mental attitude.
Be a team player.
Prioritise instructions from management.
Demonstrate initiative and be proactive.
Respect the opinion of patrons.
Respect the chain of command within the company as well as your own department. 3. Operation
Act and work with confidence.
Demonstrate a thorough knowledge of standards in accordance with SOP. 4. Communication
Communicate professionally with all colleagues in English
To immediately advise your HOD of any known risk or potential threat to the company or its



General Description:
The Shisha Commis assists the smooth operation of the Bar & Lounge, with a particular focus on preparing Shishas for guest. This includes setting up Shishas, maintaining Shishas for guests during usage, and cleaning equipment as required. The Shisha Commis must obey to hygiene and food safety rules with all tasks.

Detailed Duties:

Obey to hygiene, food safety and cleanliness regulations in accordance with SOP.
Assist the department as required. Carefully follow instructions as directed by management.
Maintain a clean and hygienic work area at all times.
Operate in accordance with SOP at all times.
Attend scheduled training sessions and team meetings as requested by management.
Organise stock for the Shisha Lounge appropriately.
Prepare Shisha coals, tobacco, pipes and mouth-pieces ready for use.
Operate in accordance with SOP.
Replenish and maintain Shishas in a timely manner.
Check that all items have been cleaned to a high standard.
Report all issues to the Head Bartender, including maintenance.

Any additional employee- or outlet- specific duties:

Expectations & Responsibilities:
Discipline Expectations & Responsibilities 1. Standards & Quality
Proper grooming.
Maintain hygiene and cleanliness Understand all necessary equipment.
Trained in: - General Health & Safety - Food Handling 2. Attitude
Time keeping – Be ready for duty at least 5 minutes before starting each shift.
Have a positive mental attitude.
Be a team player.
Prioritise instructions from management.
Demonstrate initiative and be proactive.
Respect the chain of command within the company as well as your own department.
No fraternisation with guests or suppliers. 3. Operation
Time keeping – perform duties in a prompt manner.
Demonstrate thorough knowledge of standards in accordance with SOP at all times. 4. Communication
To communicate professionally with all colleagues in English
To immediately advise your HOD of any known risk or potential threat to the company or its operations.



General Description:

The Junior Sous Chef is an introductory Sous Chef role and must have a minimum of 2 years’ experience as a successful Chef de Partie. The Junior Sous Chef
oversees the successful operation of the kitchen and must demonstrate clear leadership abilities, getting the most from their team and leading by example
as a hard-worker. It is essential that the Junior Sous Chef can demonstrate the ability to remain focused and calm at all times whilst motivating others.
Detailed Duties:
Ensure that a high standard of performance and operation is demonstrated throughout the kitchen.
Share your full understanding of all aspects of the kitchen environment and how each aspect works together to enhance team performance.
Effectively manage the kitchen in a well organised manner.
Demonstrate a thorough knowledge of trade-skills, products and equipment.
Oversee a clean and hygienic work area in accordance with SOP.
Enforce and obey to appropriate hygiene, food handling and food safety regulations at all times.
Demonstrate a thorough knowledge of products and equipment.
Manage the department in a well organised manner.
Coordinate and allocate tasks effectively.
Motivate the team to ensure the best performance from the department.
Remain focused and calm when operating under pressure.
Operate as a team leader, and lead by example.
Demonstrate a hard-working attitude at all times.
Educate, enforce and demonstrate appropriate food handling in accordance with SOP.
Educate, enforce and demonstrate appropriate food safety in accordance with SOP.
Educate, enforce and demonstrate full awareness of fire safety regulations.
Ensure opening and closing procedures are performed in accordance with SOP.
Ensure food is stored appropriately and conduct food inventories as required.


General Description:

The Restaurant Floor Manager is responsible for the smooth operation of the restaurant floor, with a focus on financial performance and the standard of
service provided to guests. The Restaurant Floor Manager is responsible for ensuring their team operates in the most effective way possible, offering
support and leadership as needed.
Detailed Duties:
Act as Head of Department for the restaurant floor and accept overall responsibility for all aspects of the department.
Ensure that a high standard of service is delivered by the department at all times.
Ensure all guests are satisfied and handle all special requests, issues and complaints as they arise.
Ensure appropriate staffing levels are maintained to an optimum level for guest satisfaction whilst within budget guidelines.
Ensure all tasks are correctly executed throughout the restaurant floor.
Plan, organise and allocate the team for the setup and execution of functions and events.
Be well-informed with a thorough knowledge of available products and promote promotions, events and guest surveys.
Encourage thorough product knowledge within the team.
Seek feedback from every customer.
Supervise and ensure all inventories are accurately completed at the end of the month, performing spot-checks as required.
Assist the Operations Manager as required, taking on additional responsibilities in their absence.
Recognise hard work and talent and promote from within the department as required.
Handle escalated complaints and report all issues and complaints to the Operations Manager.
Ensure that those you are responsible for operate in accordance with SOP.
Support and cooperate with other departments to ensure maximum guest satisfaction
Follow all instructions as directed by management.
Obey to hygiene, food safety and cleanliness regulations.
Ensure regular department meetings are planned and executed to enforce good communication within the team


General Description: The Security Officer is responsible for security duties at various posts, in accordance with Standing Operating Procedures. The Security Officer executes extra safety measures when necessary.

Detailed Duties:

Maintain a safe environment at all times.
Operate in accordance with SOP at all times.
Participate as part of the Emergency Team, carrying out fire-fighter duties as required.
Act as First-Responder in the case of an incident or medical emergency and ensure the Emergency Services are requested as required.
If required, ensure First-Aid treatment is conducted by a qualified First-Aider.
Report any security related incidents to the Security Supervisor.
Report any interactions with authorities to the Security Supervisor.
Understand and comply to facilitate the operations of other departments.
Attend and assist with operation-team meetings as requested by management.
Attend security team training sessions as required.
Be fully aware of fire and safety regulations.
Demonstrate good knowledge of security protocols and best practise in security procedures and infrastructure

Expectations & Responsibilities
1. Standards & Quality
Own a clean criminal and medical record.
First Aid & Emergency Knowledge.
Be internally trained in:
General Security
General Working Trainings (JSA)
Guarding Against Terrorism Fire Safety
Bomb Threat
Medical Emergency
Controlling Alcohol Risks Effectively
Sexual Harassment o Pandemic Preparation o Surveillance and Counter-Surveillance
Proper grooming. 2. Attitude
Time keeping – be ready for duty at least 5 minutes before starting each shift.
Have a positive mental attitude.
Be a team player.
Prioritise instructions from management.
Demonstrate initiative and be proactive.
Respect the opinion of patrons.
Respect the chain of command within the company as well as your own department. 3. Operation
Act and work with confidence.
Demonstrate a thorough knowledge of standards in accordance with SOP. 4. Communication
Communicate professionally with all colleagues in English
To immediately advise your HOD of any known risk or potential threat to the company or its

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