General Manager

Flying Food Group

Miami (FL)

On-site

USD 100,000 - 150,000

Full time

14 days+

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Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

401k match

Tuition reimbursement

Pet insurance

Legal program

Job summary

Flying Food Group, LLC seeks a General Manager to lead airline catering and retail food production operations in a high-volume facility in Miami. You will drive operational excellence, food safety, and financial performance while aligning with FDA/USDA/OSHA/HACCP/GMP standards.

You will direct multiple departments, set KPIs, manage budgets, and mentor department heads. Expect collaboration with Culinary, QA, HR, Procurement, and Finance to meet growth objectives and customer requirements.

Qualifications

Bachelor’s degree required in a relevant field; Master’s preferred.
7–10 years in leadership roles in food manufacturing, airline catering, or large-scale production.
Experience leading multiple departments and driving profitability and growth.
Strong knowledge of FDA/USDA/OSHA/HACCP/GMP/SQF or similar standards.
Experience with union and non-union workforce management is a plus.

Responsibilities

Provide leadership and overall management of airline catering and retail food production operations.
Establish performance expectations, objectives, and KPIs for management and staff.
Ensure production, quality, labor, and service meet cost controls and efficiency targets.
Direct food manufacturing, commissary, airline catering, retail production, sanitation, warehousing, and logistics.
Lead and mentor Department Heads to promote engagement and succession planning.
Drive safety, food safety, quality, and continuous improvement across the operation.
Ensure compliance with customer specs, policies, and regulations.
Oversee FDA/USDA/OSHA/HACCP/GMP/SSOP compliance and corrective actions.
Develop and manage customer relationships and performance reviews.
Collaborate with Culinary, Operations, QA, HR, Procurement, Maintenance, and Finance.

Skills

Leadership

Strategic planning

Operational excellence

Financial acumen

Team development

Regulatory compliance

Education

Bachelor’s degree in Business Administration/Engineering/Food Science/Operations Management or related field

Master’s degree preferred

Tools

ERP systems

Production reporting systems

MS Office Suite

Job description

Job Title: General Manager

Reports to: President & COO

Starting Range: $ 100,000- $150,000

Date of Opening: October 2026

Job Description

The General Manager provides leadership and oversight for airline catering and retail food manufacturing operations, ensuring operational excellence, food safety, quality, employee safety, customer satisfaction, regulatory compliance, and financial performance.

This role leads cross-functional departments and is responsible for driving efficiency, continuous improvement, profitability, and growth while maintaining compliance with Food and Drug Administration (FDA), United States Department of Agriculture (USDA), Occupational Safety and Health Administration (OSHA), Hazard Analysis and Critical Control Points (HACCP), Good Manufacturing Practices (GMP), and customer-specific requirements.

Essential Functions

Provide leadership and overall management of airline catering and retail food production operations, ensuring alignment with company objectives, customer expectations, and operational standards.
Establish and communicate performance expectations, operating objectives, and key performance indicators (KPIs) to management teams and employees.
Ensure production schedules, quality standards, labor utilization, and customer service requirements are achieved while maintaining cost controls and operational efficiency.
Direct all aspects of food manufacturing, commissary, airline catering, retail production, sanitation, warehousing, logistics, and support operations.
Lead, develop, coach, and mentor Department Heads and management staff to promote employee engagement, accountability, succession planning, and professional development.
Foster a culture of safety, food safety, quality, continuous improvement, teamwork, and ethical business conduct throughout the organization.
Ensure compliance with all customer specifications, corporate policies, collective bargaining agreements, and federal, state, and local regulations.
Oversee compliance with FDA, USDA, OSHA, HACCP, GMP, SSOP, and all applicable food safety and sanitation regulations.
Ensure effective implementation and maintenance of quality assurance, food safety, sanitation, allergen control, traceability, product hold, recall, and corrective action programs.
Build and maintain strong customer relationships through regular communication, operational reviews, customer presentations, menu planning, and service performance management.
Partner with Culinary, Operations, Quality Assurance, Human Resources, Procurement, Maintenance, and Finance teams to support business objectives and customer requirements.
Lead investigations and resolution of operational, quality, food safety, employee relations, customer, and regulatory issues.
Analyze operational and financial performance, including labor costs, food costs, inventory management, waste reduction, productivity metrics, profitability, and forecasting.
Develop and execute strategies that improve operational efficiency, profitability, service levels, product quality, and customer satisfaction.
Oversee capital projects, facility improvements, equipment investments, and continuous improvement initiatives.
Ensure proper staffing levels, workforce planning, labor management, and compliance with employment and labor regulations.
Lead customer audits, regulatory inspections, internal audits, and corrective action plans.
Serve as the primary operational leader and customer representative for the facility.

Skills and Qualifications

Bachelor’s degree in business administration, Engineering, Food Science, Operations Management, or a related field; Master’s degree preferred.
Minimum of 7-10 years of progressive leadership experience in food manufacturing, airline catering, commissary operations, or large-scale food production environments.
Demonstrated experience leading multiple departments in a high-volume food manufacturing or production environment.
Strong knowledge of FDA, USDA, HACCP, GMP, SQF/BRC, SSOP, allergen management, food defense, sanitation, and food safety systems.
Comprehensive understanding of OSHA regulations, employee safety programs, workers’ compensation, and risk management practices.
Experience managing customer relationships, business reviews, audits, and service-level expectations.
Strong financial acumen, including budgeting, forecasting, P&L management, labor analysis, inventory control, and cost management.
Proven ability to lead union and non-union workforces while maintaining positive employee and labor relations.
Exceptional leadership, coaching, mentoring, talent development, and succession planning skills.
Strong analytical, problem-solving, decision-making, and project management abilities.
Effective verbal and written communication skills with the ability to interact professionally with customers, regulatory agencies, executive leadership, and employees at all levels.
Proficiency in Microsoft Office Suite, ERP systems, production reporting systems, and operational analytics tools.
Ability to work in a fast-paced, deadline-driven environment while managing multiple priorities.
HACCP Certification preferred.
PCQI (Preventive Controls Qualified Individual) Certification preferred.
Lean Manufacturing, Six Sigma, or Continuous Improvement training preferred.
Experience managing operations subject to both FDA and USDA regulatory oversight preferred.
Experience interpreting and administering Collective Bargaining Agreements in a unionized environment preferred.

Work Environment

This position is located in a food manufacturing facility and involves working in areas that may be cold, hot, humid, or noisy. The environment includes exposure to strong food odors, allergens, and moving equipment. Employees must follow strict sanitation and safety protocols, including the use of personal protective equipment (PPE). Work may take place on wet or slippery surfaces

Physical Demands

The physical requirements for this position include, but are not limited to:

Standing/Walking: Ability to stand and walk for prolonged periods, often on concrete or other hard surfaces.
Lifting/Carrying: Frequently lift, carry, push, or pull objects up to 25 lbs. (occasionally more with assistance or equipment).
Repetitive Motions: Use of hands and arms for repetitive tasks such as packing, sorting, or operating machinery.
Reaching/Bending: Frequent reaching overhead, bending, stooping, and crouching throughout the shift.
Manual Dexterity: Use of fine motor skills for tasks requiring precision and coordination, such as operating controls or using small tools.
Climbing: Occasionally climb ladders or stairs to access equipment or elevated workstations.
Visual Requirements: Ability to visually inspect products, labels, or equipment for quality and safety standards.
Auditory Requirements: Ability to hear alarms, machine sounds, and verbal communication in a noisy environment.
PPE Use: Must be able to wear the required personal protective equipment (e.g., gloves, hairnets, earplugs, safety glasses, safety shoes) for the duration of the shift.

Position Type/Expected Hours of Work

This is a full-time, exempt position. Standard hours and days of work may vary based on production schedules and operational needs, including flight schedules. Flexible schedule to support operational needs, including weekends, holidays, and multiple shifts as required.

Travel

10% travel

Other Duties

Please note that this job description is not intended to be an exhaustive list of all duties, responsibilities, and activities associated with the position. Additional tasks may be assigned as necessary, and duties may change with or without notice.

Benefits

Flying Food Group, LLC offers a comprehensive benefits package that includes: