AL GHALIA

Careers

Al Ghalia is always looking for people with bright personalities, passion in all their efforts, and persistency in striving for the best. Whether you would like to become a team member at Al Ghalia or are an existing member looking for new available opportunities within the brands, please explore our available positions and feel free to contact us with any questions. We would love to meet you.

TALENT

Al Ghalia takes pride in the strength and passion of its teams. Without the united effort and unique characters that make Al Ghalia what it is, we would not be where we are today.

Al Ghalia is also very excited to be a part of the efforts being made by the GCC to encourage the hiring of local talent. We are always keen on investing in Bahraini and Saudi Arabian citizens to join our diverse group of individuals from all over the world.

 

Glimpse into the life at Al Ghalia


Assistant Manager – Learning & Development

  • Primarily responsible for all training coordination, through effective communication. Ensuring active participation of all employees during classroom training sessions.
  • Responsible for all Training MIS inclusive of all records, e.g., Monthly Returns.
  • Designs training tools, e.g., posters and other training tools.
  • Prepares and ensures the certification of important training courses, e.g. Food Safety, HACCP.
  • Assists in setting up in-house Training Classrooms e.g. name tags, course content folders, IT equipment and screens etc.

 

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Training Coordinator

  • Primarily responsible for all training coordination through effective communication with partners and vendors. Ensuring active participation of all employees in class room and outsourced training sessions
  • In-charge of coordinating with all operators and actively working towards training plans and roll outs
  • Designing training tools- posters, updating of news in L&D  and translation of training materials
  • Maintain active training records, assisting HR in filing the same.

 

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Assistant Manager – Brand Training

  • He/she is responsible for designing, organizing and coordinating all brand operational training through a strategic approach, developed in coordination with HR Learning and Development (L&D) and the SBU Operations Heads.
  • He/she will effectively contribute his/her ideas and vision as a brand ambassador to foster the brand’s standards across all areas including:  products, quality, and processes.
  • He/she has overall responsibility for ensuring that the Company’s brand training policies and procedures are adhered to and will recommend and develop action plans for continual process improvements/enhancements in the operations, training and development of a brand culture and identity.

 

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Food Runner/Waiter

  • Achieve and maintain service excellence and guest satisfaction. 
  • Works closely with Front and Back of house team. 
  • Able to communicate clearly and effectively with guests and team members at all times.
  • Follow the instructions and direction of management and supervisors. 
  • Trained to deliver an excellent standard of customer service and maintain that standard.
  • Completed basic food hygiene, works in a safe and hygienic manner at all times
  • Has full working knowledge of all menu items, and can describe them and clearly and suggestively, including possible variations, allergens or options. 

 

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Restaurant Supervisor

  • Achieve and maintain service excellence and guest satisfaction. 
  • Supports the Assistant / Restaurant Manager to plan, organize and supervise all processes of the SBU and provides hands-on support to team members to ensure the outlet provides service excellence that is consistent with the restaurant SOPs. 
  • Understands the impacts of costs on the PNL
  • Confidently monitors, coaches and guides service to ensure guest satisfaction and that Brand standards are maintained at all times. 
  • Is able to effectively train team members on menu knowledge, and can assist all customers with any menu questions.
  • Understands the importance of shift management and section allocation.
  • Is able to handle complaints and feedback from customers in a calm and professional manner, and communicate any issues to RM or ARM.
  • Can manage the service, control the flow of orders and manage food runners and waiters.

 

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Restaurant Manager

  • Provide leadership and direction within the SBU to sustain and develop a profitable, well-regarded business
  • Ensure that the restaurant operates efficiently and profitably while maintaining its reputation and ethos. 
  • To recruit, train and motivate employees.
  • Plan, organize and direct all processes of the outlet to ensure the outlet provides quality food and beverage service that is consistent with the Business Unit’s Operating Standards and achieves maximum revenue and profit in line with budgeted and forecasted projections.
  • The position combines strategic planning, shift pattern organization and day-to-day management activities. 
  • The role will have creative aspects, particularly in marketing and business development.

 

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Roast Master

  • Supervises and coordinates activities of the staff engaged in preparing and selling coffee and pastries to guests and our SBUs.
  • Maintains good relations with the suppliers / wholesalers of green coffee beans.
  • Fully aware of the importation process for green coffee beans into Bahrain.
  • Develops ‘Roasting Profiles’ of Green Coffee Beans.
  • Creates coffee blends in line with the guests’ tastes.
  • Will market the coffee blends developed through the SBU. 

 

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Chief Steward

  • Provide supervision and direction to the Stewarding Supervisors and Stewarding Staff. 
  • Liaise with the Senior Stewarding Supervisors on the development of staff rosters, shift allocation and cleaning schedules.
  • Evaluate staff training needs and develop training programs, workshops and improve on the job knowledge.
  • Monitor and evaluate Chemical usage and stewarding costs.
  • Establish and maintain such systems and methods of operation as are necessary to supply all outlets and production areas with a high standard of Sanitation and Hygiene. 

 

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Commis/Demi Chef de Partie

  • Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen. 
  • Ensure the successful running of assigned section as prescribed by the Sous Chef.  
  • Lead the section team to ensure smooth operations.
  • Maintaining of cleanliness in all assigned areas, including refrigerators and freezers.
  • Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control.

 

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Sous Chef (Chocolate)

  • Running our chocolate program and create the work flow plan for his daily and future order.
  • Lead the chocolate team, including training and mentorship.
  • Responsible for tempering all types of chocolate using several skills to create all types of molded or hand shaped confections.
  • Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
  • Having extensive knowledge involving the history, flavor, texture and other properties of chocolate in order to properly create desserts, candies, sculptures and decorative pieces.
  • Knowledge of how to decorate confections using all types of decorating materials (i.e. spray gun, transfer sheets, writing skills on confections…etc.).

 

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Storekeeper

  • Receives all goods and materials from the Receiving Clerk.
  • Ensures the proper and safe storing and arranging of all items received.
  • Maintains up-to-date Storeroom records.
  • Issues and records delivery of goods and materials to SBUs; ensuring complete records are kept for all items and prepares the month-end storeroom inventory.
  • Responsible for the physical quantity of the goods received and dispatched.
  • Responsible for ensuring and maintaining the status Identification and the Traceability of stored goods as per Quality Systems procedures.
  • Maintains maximum and minimum par levels on all items in line with the Company’s cost control departments approved vendors’ listings.

 

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Make Up Artist

  • Begins with guests’ consultations to ensure that the finished make-up matches the guests’ expectations.
  • Uses photographs or models for reference during guests’ consultations regarding their ‘ideal look’.
  • Works with guests to create various looks.
  • Remains up-to-date with make-up trends to ensure fashionable ‘looks’ are achieved.
  • Applies make-up to guests, using a color palette and different products and tools such as mascara, sponges, eyebrow shapers, lip liners, brushes and applicators.

 

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Hair Stylist

  • Hair Stylist provide a variety of hair care and beauty services for specialized treatments, regular appointment or special occasions such as weddings or graduations.  
  • To remain competitive, stylists may extend their repertoire to include other salon services.
  • Salon Hair Stylist typically relies on repeat business and regular customers, so they must have excellent inter-personal communication skills.
  • Performs a broad range of beauty services, from coloring and cutting hair, to performing scalp treatments.

 

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Nail Technician

  • Ability to perform manicures and pedicures services as per the Business Unit’s Standard Operating Policies and Procedures.  
  • Shows creativity and flair when applying polish and nail art.  
  • Able to establish long term relationships with guests and develop/grow her guest base.  
  • Full knowledge of all Dessange products, use, benefits, procedures and cost.  
  • Keeps accurate and up-to-date records of all guests’ services.  
  • Continuously promotes herself, Dessange and the Company to ensure an excellent reputation and increase productivity in order to grow the Business Unit’s profitability

 

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Nail Technician

  • Ability to perform manicures and pedicures services as per the Business Unit’s Standard Operating Policies and Procedures.  
  • Shows creativity and flair when applying polish and nail art.  
  • Able to establish long term relationships with guests and develop/grow her guest base.  
  • Full knowledge of all Dessange products, use, benefits, procedures and cost.  
  • Keeps accurate and up-to-date records of all guests’ services.  
  • Continuously promotes herself, Dessange and the Company to ensure an excellent reputation and increase productivity in order to grow the Business Unit’s profitability

 

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Pilates Instructor

  • Teach and coach groups or individuals in the fitness program referred to as Pilates.  
  • Teach guests and promote their overall health, fitness levels (muscle tone and strength), and improve posture.  
  • Modify the exercises to ensure they match the needs of each guest e.g. someone recovering from injuries or who has a chronic health issue.

 

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Group Fitness Instructor

  • Instruct and coach groups or individuals in exercise activities and the fundamentals of sports. 
  • Demonstrate techniques and methods of participation. 
  • Observe participants and inform them of corrective measures necessary to improve their skills.
  • Plan routines, choose appropriate music, and choose different movements for each set of muscles, depending on participants’ capabilities and limitations.
  • Observe participants and inform them of corrective measures necessary for skill improvement.

 

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