Manager Operations
Air Blue Flight Catering
مجموع سنوات الخبرة :17 years, 5 أشهر
Staff Management: Hiring, training, and supervising staff members, including chefs, cooks, servers, and cleaning staff. Ensuring adequate staffing levels to meet operational demands.
Menu Planning & Development: Collaborating with chefs and culinary teams to develop menus that meet the specific dietary requirements and preferences of airline clients and their passengers. This includes considering factors like regional preferences, dietary restrictions, and meal presentation guidelines.
Supply Chain Management: Managing inventory levels of food, beverages, and other supplies required for catering operations. This involves coordinating with suppliers to ensure timely delivery of quality ingredients and materials while also controlling costs.
Quality Control: Implementing and maintaining quality control standards to ensure that all food and beverages meet safety and hygiene regulations, as well as the expectations of airline clients and passengers. This includes conducting regular inspections of kitchen facilities and food preparation processes.
Safety & Compliance: Ensuring compliance with relevant health and safety regulations, such as HACCP (Hazard Analysis Critical Control Points) standards, to prevent food borne illnesses and maintain a safe working environment for staff.
Logistics & Transportation: Coordinating the logistical aspects of catering operations, including meal assembly, packaging, and transportation to airport facilities. This may involve managing a fleet of vehicles and drivers to ensure timely delivery of catering orders.
Client Relation: Serving as the primary point of contact for airline clients, addressing any concerns or requests they may have regarding catering services. Building and maintaining strong relationships with clients to ensure satisfaction and repeat business.
Budgeting & Cost Management: Developing and managing budgets for catering operations, including labor costs, food costs, and overhead expenses. Identifying opportunities for cost savings without compromising on quality or service standards.
Continuous Improvement: Monitoring key performance indicators (KPIs) related to operational efficiency, customer satisfaction, and financial performance. Implementing process improvements and corrective actions as needed to optimize performance and achieve business objectives.
Responsible for the smooth running and efficient operation of flight catering, including flights menus.
Responsible in all respect, security, food quality, food safety, and on time performance and delivery.
Constantly maintaining close and good relations with local & foreign customers and other airport agencies.
Responsible for the AOCs, Airlines and PCAA officials visits.
Work for business development, to get business from foreign and local Airlines.
Work with Airline’s logistic department on Loading Plans.
Work with chefs and other personnel to plan menus that are flavorful and popular with customers.
Work with chefs for efficient provisioning and purchasing of supplies. Estimate food and beverage costs. Supervise portion control and quantities of preparation to minimize waste. Perform frequent checks to ensure consistent high quality of preparation and service.
Work with other management personnel to plan marketing, advertising and any special Flights.
Direct training and scheduling of food service personnel.
Investigate and resolve complaints concerning food quality and service.
Enforce sanitary practices for food handling, general cleanliness and maintenance of Kitchen & Catering Areas.
Comply with all health and safety regulations.
Perform other duties as assigned by management.
لقد تم حذف الرابط بسبب انتهاكه لسياسة الموقع. يرجى التواصل مع قسم الدعم لمزيد من المعلومات.