General Manager Trainee

General Manager

Executive Chef of Operations

People Lead, Sales South, MT & Sales Offices

Business Unit Leader

Financial and Accounting Manager

Procurement Analyst AMEA

External Affairs - Manager

Overview: <ul><li>Reporting to the General Manager, this position is a 12-month program committed to setting up future Operational Leaders (General Manager, Director, etc.) for success.&nbsp;</li><li>The Senior Operational Leadership Trainee will complete a comprehensive training program in all areas of the airline catering operation. Upon successful completion of the 12- month training program, the Senior Operational Leadership Trainee will be prepared to be promoted into an open Leadership role.&nbsp;</li><li>Ability to relocate is a requirement of this role.&nbsp;</li></ul> Responsibilities: <ul><li>Meaningfully takes part in the Senior Operational Leadership Trainee program, including travel to other units for intensive training in operations areas including Kitchen, Pick and Pack, Equipment, Storeroom, Transportation, Wash and Pack, and Human Resources.&nbsp;</li><li>Engage in continuing development in management and Reston-based Regional learning activities.</li><li>Successfully pass knowledge and competency assessments.</li><li>Supports Unit operational initiatives as needed.</li><li>May be directed to assist in meeting business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives as well as other specific goals set.</li><li>Ensures company and regional Standard Operations Procedures (SOPs) and programs are efficiently executed.</li><li>Liaises with support functions such as Human Resources, Legal, Customer Service, etc. to evaluate and reduce potential risks at the unit level.&nbsp;</li><li>Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.&nbsp;</li><li>Maintains a fully engaged and high performing team that aligns with company values and goals.</li><li>Supports customer audits and government audits to ensure compliance.</li><li>Manages the operation staff on a day-to-day basis, driving to exceed set targets.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required</li></ul> Work Experience: <ul><li>5+ years of progressive management experience in a manufacturing environment.</li><li>Labor relations experience required</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Proven experience successfully managing a team of supervisors and managers</li><li>Must be willing to relocate regionally</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Able to obtain an AOA badge and customs seal</li><li>Completes all company required training including, but not limited to, ServSafe Sanitation Manager</li><li>Certification.</li></ul> Job Skills: <ul><li>Must have strong and effective leadership skills</li><li>Strong Customer Service Focus</li><li>Strong Team development and Management skills</li></ul>

Role Description: <ul><li>Reporting to the Hub BU Leader, this position leads and manages the Culinary/Hot Kitchen, Assembly and Transportation departments of the airline catering unit or “flight kitchen” with gross revenues of $100+ million and direct and indirect headcount of 1,000+ employees.</li></ul> Responsibilities: <ul><li>Leads and manages Culinary/Hot Kitchen, Assembly and Transportation departments to ensure production standards and customer service requirements are met.</li><li>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.</li><li>Responsible for the maintenance of key performance metrics for the departments.</li><li>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.</li><li>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.</li><li>Supports customer audits and government audits to meet compliance.</li><li>Monitors all menu cycles to ensure customer service and satisfaction is not interrupted.</li><li>Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.</li><li>Supports and assists Lean initiatives, and Quality initiatives to achieve OPEX targets.</li><li>Ensures that proper equipment is maintained and controlled in the Unit for operation excellence.</li><li>Ensures all Corporate Policies and Procedures are followed and maintained.</li><li>Develops Standard Operating Procedures.</li><li>Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.</li><li>Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.</li><li>Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.</li><li>Monitors employee relations in each Department, ensures compliance with the National Master and Local Addendum labor agreements in the Departments.</li><li>Assists the BU leader on projects, investigations, training, corporate goals and objectives, and airline requests.</li><li>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.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required</li></ul> Work Experience:&nbsp; <ul><li>Successful track record as a Manager or Assistant Manager in airline catering required.</li><li>Minimum 10 years of management experience in in-flight catering or food manufacturing environment required.</li><li>Proven experience successfully managing a team of supervisors and managers for a single operating unit required</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>Previous customer service and/or account management experience required.</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Labor relations experience is required</li></ul> Technical Skills: (Certification, Licenses and Registration) <ul><li>Must have strong and effective leadership skills</li><li>Must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff</li><li>Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements</li><li>Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security</li><li>Advanced Microsoft office tool skills (excel, word)</li><li>Knowledge of quality auditing, inspection methods</li><li>Detail oriented and excellent project management skills</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task</li><li>Change Agent</li><li>Able to obtain an AOA badge and customs seal.</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers</li><li>Excellent written and oral communication skills.</li></ul> Job Dimensions Geographic Responsibility: Hub Unit Type of Employment: Full TimeTravel %: Up to 25% as required to attend management or leadership team meetings Exemption Classification: Exempt Work Environment / Requirements of the Job: production kitchen facility (there may be physical discomfort due to temperature and noise) Competencies Required to be Successful in the Job: <ul><li>Thinking – Information Search and analysis &amp; problem resolution skills</li><li>Engaging – Understanding others, Team Leadership and Developing People</li><li>Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively</li><li>Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus</li></ul> Demonstrated Values to be Successful in the Position <ul><li>Expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:</li><li>We treat each other with respect and we act with integrity</li><li>We communicate and keep each other informed</li><li>We put our heads together to problem solve and deliver excellence as a team</li><li>We have passion for our work and we pay attention to the little details</li><li>We foster an environment of accountability, take responsibility for our actions and learn from our mistakes</li><li>We do what we say we will do, when we say we are going to do it</li><li>We care about our coworkers, always taking an opportunity to make someone’s day better</li></ul>

Job Description: <ul><li>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.</li></ul> Responsibilities: <ul><li>Leads and manages exempt staff of all Departments in the Airline Catering unit.</li><li>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.</li><li>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.</li><li>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.</li><li>Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.</li><li>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.</li><li>Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.</li><li>Supports and assist Lean initiatives, and Quality initiatives to achieve OPEX targets.</li><li>Monitors all training programs that are required to be conducted to ensure all Corporate Polices and Procedures are followed and maintained.</li><li>Monitors employee relations in each Department, and ensures compliance with the National Master and Local Addendum labor agreements are maintained in the Departments.</li><li>Supports customer audits, government audits to meet compliance</li><li>Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.</li><li>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.</li><li>Assists the Regional GM on projects, investigations, training, corporate goals and objectives, and airline requests.</li><li>Completes all administrative reports in an accurate and timely manner.</li><li>Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.</li><li>Drives prevention vs. detection of defects.</li><li>Coordinates actions to prevent the occurrences of nonconformities.</li><li>Maintains customer compliance resolution.</li><li>Responsible for the maintenance of key performance metrics for the Operation organization.</li><li>Verifies and insures company policies and procedures are followed.</li><li>Insures quality specifications and requirements are followed and met.</li><li>Develop Standard Operating Procedures.</li><li>Responsible for safety, quality and compliance to customer specification.</li><li>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.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul>&nbsp;Requirements: Education: <ul><li>Associate or Bachelor’s degree in business administration or a related field is preferred</li></ul>&nbsp;Work Experience: <ul><li>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.&nbsp;</li><li>Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.&nbsp;</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>&nbsp;Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.&nbsp;</li><li>Previous customer service and/or account management experience required.&nbsp;</li><li>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.</li></ul> Technical Skills: (Certification, Licenses and Registration): <ul><li>Candidate should be comfortable with all levels of employees and have the ability to drive positive program change.&nbsp;</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff.&nbsp;</li><li>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.&nbsp;</li><li>FDA, HACCP and security.&nbsp;</li><li>Advanced Microsoft office tool skills (excel, word). Knowledge of quality auditing, inspection methods.</li><li>&nbsp;Detail oriented and excellent project management skills.&nbsp;</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task. Change Agent. Able to obtain an AOA badge and customs seal</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers Excellent written and oral communication skills.</li></ul> Job Dimensions: <ul><li>Geographic Responsibility: Unit/Region</li><li>Type of Employment: Full-time</li><li>Travel %: Up to 25% as required to attend management or leadership meetings</li><li>Exemption Classification: Exempt</li><li>Internal Relationships: Employees at all levels of the organization</li><li>External Relationships: Customers</li></ul> Work Environment / Requirements of the Job: <ul><li>Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.</li><li>In a normal production kitchen facility there may be physical discomfort due to temperature and noise.&nbsp;</li><li>Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.&nbsp;</li><li>A rotating schedule of 55+ hours per week is typical.</li><li>Budget / Revenue Responsibility: $350,000 to $7M+</li></ul> Organization Structure: <ul><li>Direct Line Manager (Title): VP, BU</li><li>Number of Direct Reports: 30+</li><li>Estimated Total Size of Team: 30+</li></ul>

Job Summary: Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Responsibilities: <ul><li>Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.&nbsp;</li><li>Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.&nbsp;</li><li>Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.&nbsp;</li><li>Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.&nbsp;</li><li>Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.&nbsp;</li><li>Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.&nbsp;</li><li>Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.&nbsp;</li><li>Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.&nbsp;</li><li>Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.&nbsp;</li><li>Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.&nbsp;</li><li>Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.</li><li>Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.</li><li>Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.</li><li>Assists in the development and training of cooks as required.</li><li>Prepares administrative reports as required.</li><li>Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover.&nbsp;Responsible for employee retention.&nbsp;</li><li>Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.</li><li>Works with management staff to improve performance of the unit.</li><li>Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.</li><li>Maintains labor requirements, food costs, overtime, and all productivity requirements.</li><li>Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.</li><li>Ensures all products are cooked at required temperature according to airline and food safety specification, etc.</li><li>Responsible for coaching, counseling and preparing corrective action for employees.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Associate Degree or Bachelor Degree in the&nbsp;Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role</li></ul>&nbsp;Work Experience: <ul><li>Minimum&nbsp;10&nbsp;years of experience as a&nbsp;Chef required</li><li>Minimum of 4 years of experience as an Executive Chef&nbsp;required.</li><li>Minimum of&nbsp;1-3 years of supervisory&nbsp;experience working in a high volume, manufacturing, food production and restaurant or catering environment&nbsp;required.</li><li>In-flight catering experience or experience in a high-volume food service environment required.</li></ul>&nbsp;Technical Skills: (Certification, Licenses and Registration)<ul><li>Ability to cook meals according to detailed specifications.</li><li>Ability to work in a fast paced, deadline driven environment.</li><li>Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.</li><li>Current or previous labor relations experience is a plus, but not required.</li><li>Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Ability to train others required.</li><li>Must have the ability to give negative and positive feedback to employees on a daily basis.</li><li>Excellent time management skills required.&nbsp;Ability to handle multiple tasks without losing focus on priorities.</li><li>Strong organizational, analytical, communication and leadership skills required.</li><li>Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.</li><li>Experience with menu design a plus</li><li>Basic computer skills required.&nbsp;Working knowledge of Microsoft Office products preferred</li></ul>&nbsp;Technical Skills: (Certificates, Licenses and Registration)<ul><li>ServSafe Certified preferred.</li></ul>&nbsp;Language / Communication Skills:<ul><li>Must have excellent written and oral communication skills.&nbsp;</li><li>Multi-lingual&nbsp;a plus.</li></ul>

Responsibilities: <ul><li>Partner with function leads and middle managers among Sales team in South, Modern Trade and Office based Sales functions to collaborate on creating and delivering the functional people priorities including organizational structure, talent strategy, capability roadmap and culture design</li><li>Leverage data analytics in driving business solutions and decisions and support with the delivery of people operational processes and leverage insights and data and translate into actionable plans to impact the bottom line and enable business strategy.</li><li>Inform and update People Services of any local, legal and regulatory changes in market</li><li>Lead and advise on talent management practices within assigned population related to workforce planning, talent acquisition strategy planning, leadership development, employee development, career and succession planning and talent mobility, approving job requisitions</li><li>Build end-to-end capabilities that accelerate consumer-centric growth and operational excellence</li><li>Drive engagement on culture agenda; coach leaders on the key cultural elements and organizational values</li><li>Manage works council relations and provide guidance to HR to ensure successful implementation of labor policies and compliance with laws and agreements</li><li>Consult on overhead management</li></ul> Requirements: <ul><li>HR leader with an active curiosity, insight orientation and external perspective about people and business performance</li><li>Broad generalist HR skills across a range of populations with increasing responsibility ideally within FMCG industry</li><li>Ability to develop strong partnerships with function leaders</li><li>Ability to create a change strategy and lead complex and transformation change</li><li>Ability to engage, inspire, and influence people</li><li>Future focused by thinking ahead and anticipating new opportunities, leverages an outside in perspective through understanding of market trends</li><li>Experience MNCs FMCG environment. At least 10+ years experience in HR partnering role and/or relevant experience in HR functions</li><li>Deep understanding of organizational and individual development</li><li>Strategic, conceptual and analytical skills, ability to drive continuous improvement</li><li>High emotional intelligence and interpersonal skills</li><li>Advanced communication &amp; presentation skills</li><li class="ql-align-justify">A passion for developing self and others</li></ul>

Responsibilities: <ul><li>Accountable for all aspects of the business of the units</li><li>Drives positive relationships with all customers of the business units</li><li>Demonstrates financial acumen by ensuring budgets are created accurately, communicated out, responsibility aligned and budget delivered</li><li>Actively researches and understands the local business arena, local culture and understands where the unit sits within the local framework, adapting where necessary</li><li>Monitors, reviews, guides direct reports to work together as a high performing team</li><li>Takes full ownership to lead compliance adherence of the units to all regulatory, customer and internal policies and procedures</li><li>Identifies root causes of any situation which occurs and creates a robust action plan to work through to a robust solution</li><li>Justifies proposals/business cases for expenditure to improve the overall business unit</li><li>Identifies, and leads where appropriate, continuous and process improvement initiatives that drive the units forward</li><li>Works with the HR Business Partner for salary review processes, ensuring to balance engagement, reward and cost effectiveness and keep competitive advantage</li><li>Constantly monitors recruitment to ensure that the units have the right people in the right place at the right time</li><li>Puts into practice operational policies and decisions that come from the Executive Management Team, maintaining alignment with company and divisional policy and procedures</li><li>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.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required</li></ul> Work Experience:&nbsp; <ul><li>Successful track record as a General Manager in airline catering required.</li><li>Continually develops and improves the skills of the employees by working with HR, Learning &amp; Development and by mentoring and coaching the management team</li><li>Minimum 15 years of management experience in in-flight catering or food manufacturing environment required.</li><li>Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.</li><li>Previous customer service and/or account management experience required.</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Labor relations experience is required</li></ul> Technical Skills:&nbsp; <ul><li>Must have strong and effective leadership skills</li><li>Must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff</li><li>Excellent problem-solving skills, planning and scheduling capabilities managing multiple account requirements</li><li>Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security</li><li>Advanced Microsoft office tool skills (excel, word)</li><li>Knowledge of quality auditing, inspection methods</li><li>Detail oriented and excellent project management skills</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task</li><li>Change Agent</li><li>Able to obtain an AOA badge and customs seal.</li></ul>

About the role Subsidiary of a Swiss group with an international dimension, founded in 1910, SAUTER Régulation SAS is the market leader in France and Luxembourg, in the energy efficiency sector. SAUTER Régulation offers a complete range of products, solutions and services for the optimization of comfort and energy. Our turnover is 25 million euros, we employ more than 120 people through our 6 Regional Divisions and we cover the whole of France and Luxembourg.The successful candidate will manage functional services and ensures their economic balance. Advisor to management, he/she assumes financial responsibility and is the guarantor of compliance with legal obligations. As a Financial &amp; Accounting Manager you will… ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Have hierarchical and transversal management·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Organize and distribute the tasks of its collaborators, specialized in their respective fields: accounting and finance, administration, human resources and information system.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Define their objectives, evaluate their performance, support their skills development.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ensure legal, tax and regulatory compliance of all processes.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Coordinate cross-functional projects: formalization of good practices, updating of the accounting framework, improvement of the IT tool.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Accounting and financial follow-up·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Define the financial policy, in particular the credit policy (collection of receivables), control compliance with legal and internal accounting rules.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Monitor cash flows on a daily basis, analyze deviations from forecasts, update cash forecasts, supervise the collection (customers) and disbursement (suppliers) process, develop investment financing plans, manage the real estate and movable assets, ensuring relations with banking establishments (investments).·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Manage the performance of services: establish dashboards, periodically monitor indicators, analyze monthly differences, participate in the preparation and development of provisional budgets, monitor their evolution.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Participate in the preparation of accounting situations and closing of accounts, the establishment of financial statements and their consolidation, tax declarations.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervise financial information and its communication to external partners.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Coordination of administrative tasks·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Define the HR policy, lead the dialogue with the IRP (staff representative bodies), in conjunction with his line manager.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ensure relations with the tax administration and experts (lawyer, auditor, accountant, auditor), litigation procedures, supervise the management of general services (health, safety, new works, insurance, supplies, equipment, provider contracts).·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervise HR management: payroll and HR indicators, recruitment, training plan, annual interviews, absences, employment contracts, social declarations and other obligations, internal and external communication.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervise the IT department: define resources and needs, manage implementation (ERP) and deployment projects.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Prepare management meetings, take minutes.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Management: advice and technical support·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Periodically report working capital requirements to management.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Supervise managements provisional budgets, recommend strategic solutions.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Develop recommendations to management on its financial strategies and to operational managers on budget processes, on operational solutions.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Conduct ad hoc cost analysis and internal audit assignments.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Participate in management committee meetings.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Conduct annual interviews.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Ensure or participate in industrial management control.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Oversee internal audit assignments.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Carry out strategic and budgetary simulations (investment projects). What you already have… ·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Required diplomas: DCG (diploma in accounting and management), CCA license (accounting, control, audit), Bac +5 level training, Master CCA (accounting, control, audit), Higher Diploma in Accounting and Management (DSCG)·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;A minimum of five years experience is required, in accounting, management control, accounting audit.·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Technical skills, including experience/familiarity with IFS·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Good knowledge of the company, its businesses, its culture and the operation of all departments·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Good knowledge of management control and audit, taxation, labor and business law·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Good knowledge of the companys information system·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mastery of office tools as well as BI (Business Intelligence) tools·&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;English and French language skills&nbsp;

Responsibilities: <ul><li>Accountable for all aspects of the business of the unit</li><li>Drives positive relationships with all customers of the unit</li><li>Demonstrates financial acumen by ensuring budgets are created accurately, communicated out, responsibility aligned and budget delivered</li><li>Actively researches and understands the local business arena, local culture and understands where the unit sits within the local framework, adapting where necessary</li><li>Monitors, reviews, guides direct reports to work together as a high performing team</li><li>Continually develops and improves the skills of the employees by working with HR, Learning &amp; Development and by mentoring and coaching the management team</li><li>Takes full ownership to lead compliance adherence of the unit to all regulatory, customer and internal policies and procedures</li><li>Identifies root causes of any situation which occurs and creates a robust action plan to work through to a robust solution</li><li>Justifies proposals/business cases for expenditure to improve the business unit</li><li>Identifies, and leads where appropriate, continuous and process improvement initiatives that drive the unit forward</li><li>Works with the HR Business Partner for salary review processes, ensuring to balance engagement, reward and cost effectiveness and keep competitive advantage</li><li>Constantly monitors recruitment to ensure that the unit have the right people in the right place at the right time</li><li>Puts into practice operational policies and decisions that come from the Executive Management Team, maintaining alignment with company and divisional policy and procedures</li><li>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.</li><li>Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.</li></ul> Requirements: Education: <ul><li>Bachelor’s degree in business administration or related field required&nbsp;</li></ul> Work Experience:&nbsp; <ul><li>Successful track record as a General Manager in airline catering required.</li><li>Minimum 15 years of management experience in in-flight catering or food manufacturing environment required.</li><li>Demonstrated experience with managing financials with budget responsibility for a single operating unit required, multiple operating units preferred.</li><li>Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.</li><li>Proven experience successfully managing a team of supervisors and managers for a single operating unit required, multiple operating units preferred.</li><li>Previous customer service and/or account management experience required.</li><li>Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance</li><li>Labor relations experience is required</li></ul> Technical Skills: (Certification, Licenses and Registration): <ul><li>Must have strong and effective leadership skills</li><li>Must be comfortable with all levels of employees and have the ability to drive positive program change.</li><li>Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff</li><li>Excellent problem-solving skills, planning and scheduling capabilities managing multiple account requirements</li><li>Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security</li><li>Advanced Microsoft office tool skills (excel, word)</li><li>Knowledge of quality auditing, inspection methods</li><li>Detail oriented and excellent project management skills</li><li>Strong organizational skills, able to prioritize responsibilities and multi-task</li><li>Change Agent</li><li>Able to obtain an AOA badge and customs seal.</li></ul> Language / Communication Skills: <ul><li>Strong interpersonal skills and the ability to interact effectively with multiple departments and customers</li><li>Excellent written and oral communication skills.</li></ul>

Responsibilities: <ul><li>Supports purchasing and supply management activities for all spend areas in achieving the goal of significant initial cost reductions by conducting analyses on spend data and researching trends in relevant supply markets.</li><li>Works closely with Category Managers in conducting research on economic trends in key supply markets, analysing non-labour spend data, and preparing monthly status reports.</li><li>Builds and maintains clean sheets for assigned categories, providing analytical support to Category Managers.</li><li>Lead sourcing activities for specific / critical categories</li><li>Supports purchasing and supply management activities for all spend areas in achieving the goal of significant initial cost reductions by conducting analyses on spend data and researching trends in relevant supply markets.</li><li>Works closely with Category Managers in conducting research on economic trends in key supply markets, analysing non-labor spend data, and preparing monthly status reports.</li><li>Builds and maintains clean sheets for assigned categories, providing analytical support to Category Managers.</li><li>Lead sourcing activities for specific / critical categories</li><li>Conduct analyses on (non-labor) spend data/researching trends.</li><li>Assist Category Managers by conducting supply market research.</li><li>Benchmark and update key market indices.</li><li>Assists in spend data analysis and basic financial/saving analyses.</li><li>Build and maintain clean sheets.</li><li>Structure RFIs and RFPs in preparation to send to suppliers.</li><li>Establish and maintains evaluation criteria.</li><li>Analyse bids and run sensitivity analysis.</li><li>Assist in preparing monthly procurement performance status reports.</li><li>Uphold internal and external policies, regulations and laws.</li><li>Participate in core team meetings (CTMs) and provide data explanations</li></ul>&nbsp;Requirements: <ul><li>Based in India office.</li><li>Working with India and remote teams in Malaysia/Singapore</li><li>Undergraduate Degree required (MBA preferred)</li><li>Comfortable with a broad range of research tools &amp; technologies, analytics and basic financial analyses</li><li>Base understanding of Procurement / Finance</li><li>Experience with budgeting/forecasting process</li><li>Strong data analysis skills</li><li>Service-oriented attitude</li><li>Intrinsically strong and structured approach to problem solving</li><li>Strong execution orientation</li><li>Passion for finding information on innovative industry trends</li><li>Strong interpersonal skills</li><li>Strong communication skills</li><li>Passion for cost reduction</li></ul>

About the job: <ul><li>Do you have a passion for external affairs? Are you an excellent communicator with exceptional diplomatic skills, achievement oriented, and curious to broaden your professional perspective? Do you want to make a difference in our organization and contribute to building something new? If the answer is yes to all these questions, then we would like to hear from you.</li><li>You will be part of the External Affairs team reporting to the Director of External Affairs- Egypt &amp; Levant.</li></ul> Responsibilities: <ul><li>Manage the implementation of the long-term fiscal affairs plan consistent with the Companys goals and objectives.</li><li>Guide and maintain relations with stakeholders in the Government to ensure support to the Companys positions on excise taxation of cigarettes and import duties on the materials used in production.</li><li>Engage in discussions on enhancing excise structure which creates a competitive advantage for the Company and allows the Government to meet its tax collection goals. Develop relevant argumentation and position papers.</li><li>Manage strategy and action plans implementation to maintain existing marketing freedoms liaising with the relevant Government stakeholders and NGOs.</li><li>Represent the Company at the key business associations to jointly advance positions on tax and marketing regulation.</li><li>Manage and coordinate consultants to ensure support to the Companies action plans. Ensure full compliance of the Consultants activities with the Company’s policies and relevant legislation.</li><li>Manage and motivate fiscal affairs group to ensure professional development, personal and organizational growth and career planning.</li></ul> Requirements: <ul><li>Masters in finance, Economics or Law is a plus.</li><li>5-10 years of overall experience in government, or business associations with global orientation and/or international experience</li><li>Specific Experience min 3 years in a supervisory/managerial position with the government/business association/large national or multinational FMCG company working in corporate affairs or similar function.</li><li>Be able to work cross-functionally and build relationships inside and outside of the organization.</li><li>Strong communication and presentation skills using various tools to deliver messages.</li><li>Language skills English &amp; Arabic– Fluent.</li></ul>

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42 labor relations Jobs found

General Manager Trainee

General Manager

General Manager

Executive Chef of Operations

People Lead, Sales South, MT & Sales Offices

Business Unit Leader

Financial and Accounting Manager

Business Unit Leader

Procurement Analyst AMEA

External Affairs - Manager

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