Business Unit Leader

Responsibilities:

• Accountable for all aspects of the business of the unit
• Drives positive relationships with all customers of the unit
• 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 unit 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 business unit
• Identifies, and leads where appropriate, continuous and process improvement initiatives that drive the unit 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 unit 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.

Requirements:

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.