General Manager, B/C Unit

Requirements

• Education:
• Bachelor's Degree in business administration or a related field if preferred
• Work Experience:
• Successful track record as a Manager or Assistant Manager in airline catering required.
• 10+ years of experience in in-flight catering or food manufacturing environment required.
• Demonstrated experience with managing financials with budget responsibility required.
• 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 required.
• 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: (Certificati

Benefits

Additional Information

We're looking for motivated, engaged people to help make everyone's journeys better. Manages and directs the operation of the airline catering unit or "flight kitchen" with gross revenues of $20M to $65M+ and direct and indirect headcount of 100 to 150 employees. Annual Hiring Range/Hourly Rate: $145,000 - $155,000 Per Year Benefits, US Paid time off 401k, with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance Voluntary life, accident, and hospital plans Employee Assistance Program Employee Discounts Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Leads and manages exempt staff of all Departments in the Airline Catering unit. This includes but not limited to: Food production, Transportation, Equipment Processing, Storeroom Department, Dish-room/Porters, Quality Assurance, and related departments to ensure production standards and customer service requirements are met. Ensures Customer requirements/specifications and service requirements are complied with on all airline accounts. This includes production processing, on-time performance, equipment inventory, and quality assurance controls. Drives to meet business objectives and goals set by superior related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives, and all other specific goals set thereof. Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level. Monitors all menu cycles to ensure customer service and satisfaction is not interrupted. Ensures that proper equipment is maintained and controlled in the Unit for operation excellence. Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets. Supports and assist Lean initiatives, and Quality initiatives to achieve OPEX targets. Monitors all training programs that are required to be conducted to ensure all Corporate Polices and Procedures are followed and maintained. Monitors employee relations in each Department, and ensures compliance with the National Master and Local Addendum labor agreements are maintained in the Departments. Supports customer audits, government audits to meet compliance Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives. Maintains customer communication with all local and corporate airline representatives to ensure all request, investigations, and/or related are concluded to the satisfaction of the customer and company. Assists the Regional GM on projects, investigations, training, corporate goals and objectives, and airline requests. Completes all administrative reports in an accurate and timely manner. Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements. Drives prevention vs. detection of defects. Coordinates actions to prevent the occurrences of nonconformities. Maintains customer compliance resolution. Responsible for the maintenance of key performance metrics for the Operation organization. Verifies and insures company policies and procedures are followed. Insures quality specifications and requirements are followed and met. Develops Standard Operating Procedures. Responsible for safety, quality and compliance to customer specification. 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 other company required training including but not limited to ServSafe Sanitation Manager Certification. 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.

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