We're looking for motivated, engaged people to help make everyone's journeys better.
Reporting to the Managing Director, this position manages and directs the operation of the airline catering units or "flight kitchens" with gross revenues of $60+ million and direct and indirect headcount of 700+ employees. This position is responsible for providing full leadership and operational accountability for the units performance and P&L achievement. Further accountability would consist of all unit compliance requirements surrounding Health & Safety, Security and Customs responsibilities as well as people development.
Annual Hiring Range:
• $175,000-$190,00/Per Year
• This position is eligible for incentive pay of 20% of the base salary, dependent upon successful attainment of company, team, and individual goals.

Main Duties and Responsibilities:

Accountable for all aspects of the business of the units
Drives positive relationships with all customers of the business units
Demonstrates financial acumen by ensuring budgets are created accurately, communicated out, responsibility aligned and budget delivered
Actively researches and understands the local business arena, local culture and understands where the unit sits within the local framework, adapting where necessary
Monitors, reviews, guides direct reports to work together as a high performing team
Continually develops and improves the skills of the employees by working with HR, Learning & Development and by mentoring and coaching the management team
Takes full ownership to lead compliance adherence of the units to all regulatory, customer and internal policies and procedures
Identifies root causes of any situation which occurs and creates a robust action plan to work through to a robust solution
Justifies proposals/business cases for expenditure to improve the overall business unit
Identifies, and leads where appropriate, continuous and process improvement initiatives that drive the units forward
Works with the HR Business Partner for salary review processes, ensuring to balance engagement, reward and cost effectiveness and keep competitive advantage
Constantly monitors recruitment to ensure that the units have the right people in the right place at the right time
Puts into practice operational policies and decisions that come from the Executive Management Team, maintaining alignment with company and divisional policy and procedures
Completes Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual) according to company policy.
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

Bachelor's degree in business administration or related field required

Work Experience:

Successful track record as a General Manager in airline catering required.
Minimum 15 years of management experience in in-flight catering or food manufacturing environment required.
Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.
Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.
Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.
Previous customer service and/or account management experience required.
Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance
Labor relations experience is required

Technical Skills: (Certification, Licenses and Registration)

Must have strong and effective leadership skills
Must be comfortable with all levels of employees and have the ability to drive positive program change.
Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff
Excellent problem-solving skills, planning and scheduling capabilities managing multiple account requirements
Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security
Advanced Microsoft office tool skills (excel, word)
Knowledge of quality auditing, inspection methods
Detail oriented and excellent project management skills
Strong organizational skills, able to prioritize responsibilities and multi-task
Change Agent
Able to obtain an AOA badge and customs seal.

Language / Communication Skills:

Strong interpersonal skills and the ability to interact effectively with multiple departments and customers
Excellent written and oral communication skills.

Job Dimensions

Geographic Responsibility: Hub BU

Type of Employment: Full-time

Travel %: Up to 25% as required to attend management or leadership team meetings

Exemption Classification: Exempt

Internal Relationships: all levels of employees

External Relationships: customers, suppliers, government agencies

Work Environment / Requirements of the Job: production kitchen facility (there may be physical discomfort due to temperature and noise)

Budget / Revenue Responsibility: (Local Currency): $60+ million

Organization Structure

Direct Line Manager (Title): Managing Director

Dotted Line Manager (Title, if applicable): N/A

Number of Direct Reports: minimum 6-8

Number of Dotted Line Reports: minimum 3

Estimated Total Size of Team: 700+

We anticipate that this job will close on:
12/27/2024

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If you want to be part of a team that helps make travel and culinary memories, join us!

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