Assistant Manager - F&B

TajSATS; Chennai; Presencial; INR 450.000 - 750.000; Jornada completa

Descripción de la vacante

TajSATS in Chennai is seeking an Operations professional to roster and allocate staff for a round-the-clock operation, ensuring optimum productivity and smooth functioning of the operations department.

The role involves updating menus and galley plans per airline instructions, meeting quality/quantity standards, training staff, maintaining hygiene, HACCP compliance, budgeting, and coordinating with other departments and clients to deliver seamless service.

Responsabilidades

• Roster and allocate staff for a round-the-clock operation to ensure optimum productivity
• Circulate and update menus, galley loading plans, and airline instructions; follow up on changes
• Ensure deadlines are met and flights are catered to airline standards of quality and quantity
• Provide training to staff, for new recruits and refreshers
• Keep staff updated on work-related information and maintain regular performance appraisals
• Investigate airline customer complaints and implement corrective actions to prevent recurrence
• Monitor hygiene standards of the department to the highest levels
• Follow HACCP checklists and time/temperature records
• Report broken/defective equipment to maintenance and follow up for repairs
• Attend airline meetings with Executive Chef to discuss concerns and importance for both parties
• Establish a pleasant working relationship with clients
• Prepare the Annual Budget for the Operations department, including income, expenditure and capital budget
• Liaise with other department heads for proper inter-departmental coordination

Descripción del empleo

Role & responsibilities

• To roster and allocate staff for a round the clock operation so as to ensure optimum productivity and facilitate smooth functioning of the operations department.
• Circulating & updating of all relevant information or changes in the menus, galley loading plans & any other instructions from the airlines, and to follow-up on the same being carried out.
• Make sure that the deadlines are met and flights are catered as per standards laid down by the airlines (as regards quality & quantity).
• To make sure that proper training is imparted to the staff, both for new recruits as well as refreshers for confirmed staff.
• To keep the staff updated in regards to work related information & establish a proper rapport with staff, regularly appraising them of their performance.
• Investigate any complaints from the airline customers and take corrective actions as to make sure that they are not repeated in future.
• To monitor the hygiene standards of the department and ensure that they are of the highest levels / standards.
• To follow up on the HACCP checklists and other time/ temperature records laid down by the management.
• Report any broken / defective equipment in the department to the maintenance & follow up on the same for repairs.
• Attend airline meetings with Executive Chef to discuss points of concern & importance for both parties.
• Establish a pleasant working relationship with the clients.
• To make the Annual Budget for the Operations department, including Income, Expenditure and Capital budget.
• Liase with other department heads for proper inter-departmental coordination.