General Manager

Job Description:

• Manages and directs the operation of multiple airline catering units or “flight kitchens” with individual gross revenues of $350,000 to $7M+ and direct and indirect headcount of 10 to 100+ employees.

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.
• Develop 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 company required training including but not limited to ServSafe Sanitation Manager Certification.

Requirements:

Education:

• Associate or Bachelor’s degree in business administration or a related field is 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 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):

• Candidate should 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. 
• Must have strong and effective leadership skills 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: Unit/Region
• Type of Employment: Full-time
• Travel %: Up to 25% as required to attend management or leadership meetings
• Exemption Classification: Exempt
• Internal Relationships: Employees at all levels of the organization
• External Relationships: Customers

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise. 
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. 
• A rotating schedule of 55+ hours per week is typical.
• Budget / Revenue Responsibility: $350,000 to $7M+

Organization Structure:

• Direct Line Manager (Title): VP, BU
• Number of Direct Reports: 30+
• Estimated Total Size of Team: 30+