Manages and directs the operation of the airline catering unit or “flight kitchen” with gross revenues of $350,000 to $2.1M+ and direct and indirect headcount of 10 to 35+ employees.
Essential 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 g...