Assistant General Manager

Gategroup Holding; Denver (CO); On-site; USD 140,000 - 150,000; Full time

Benefits offered by this job

Paid Time Off

401k with company match

Life insurance

Medical, dental, vision

Disability insurance

Employee Assistance Program

Employee Discounts

Free meals for unit ops

Job summary

Gategroup Holding is seeking a seasoned executive to lead the Culinary/Hot Kitchen, Assembly and Transportation units in our airline catering operation. This role drives production standards, cost controls, sanitation and quality assurance while maintaining strong airline client relations.

The ideal candidate has 10+ years in in-flight catering or food manufacturing, with Lean/Six Sigma experience and a track record of supervising managers.

Qualifications

• Bachelor’s degree required.
• 10+ years of management experience in airline catering or food manufacturing.
• Lean/six sigma and continuous improvement experience preferred.
• Proven experience leading supervisors and managers in a single operating unit.
• Experience in labor relations and customer service/account management.

Responsibilities

• Lead Culinary/Hot Kitchen, Assembly and Transportation departments to meet production standards and customer service goals.
• Control food and labor costs, sanitation, QA, and KPI targets.
• Maintain communications with airline accounts and corporate reps; ensure service requirements are met.
• Support audits (customer and government) and compliance with HACCP, FDA, and airline specs.
• Develop SOPs and ensure TSA, local airport, and corporate requirements are followed.
• Oversee personnel management, performance reviews, and labor relations within departments.

Skills

Leadership

Operations management

Lean manufacturing

Quality assurance

Customer service

Education

Bachelor’s degree in business administration

Tools

HARPC/PCQI training

ServSafe Sanitation Manager Certification

Job description

We’re looking for motivated, engaged people to help make everyone’s journeys better.

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.

Annual Hiring Range

• $140k to $150k /Per Year plus 20% STIP

Benefits:

• Paid time off

• 401k, with company match

• Company sponsored life insurance

• Medical, dental, vision plans

• Voluntary short-term/long-term disability insurance

• Voluntary life, accident, and hospital plans

• Employee Assistance Program

• Employee Discounts

• Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:

• Leads and manages Culinary/Hot Kitchen, Assembly and Transportation departments to ensure production standards and customer service requirements are met.
• 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.
• Responsible for the maintenance of key performance metrics for the departments.
• 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.
• 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.
• Supports customer audits and government audits to meet compliance.
• Monitors all menu cycles to ensure customer service and satisfaction is not interrupted.
• Ensures that all HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications are maintained at the highest level.
• Supports and assists Lean initiatives, and Quality initiatives to achieve OPEX targets.
• Ensures that proper equipment is maintained and controlled in the Unit for operation excellence.
• Ensures all Corporate Policies and Procedures are followed and maintained.
• Develops Standard Operating Procedures.
• Ensures the security of the facility by monitoring and maintaining existing programs including all TSA, local airport and corporate requirements.
• Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets.
• Responsible for annual performance evaluations of direct reports in compliance with corporate initiatives.
• Monitors employee relations in each Department, ensures compliance with the National Master and Local Addendum labor agreements in the Departments.
• Assists the BU leader on projects, investigations, training, corporate goals and objectives, and airline requests.
• 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.

Qualifications

Education:

• Bachelor’s degree in business administration or related field required

Work Experience:

• Successful track record as a Manager or Assistant Manager in airline catering required.
• Minimum 10 years of management experience in in-flight catering or food manufacturing environment required.
• Proven experience successfully managing a team of supervisors and managers for a single operating unit required
• Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies 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)

• Must have strong and