Senior Operational Leadership Trainee

Customer Service Manager

Sourcing Manager

Halal Executive Chef

Continuous Improvement Manager

Overview:Reporting to the General Manager, this position is a 12-month program committed to setting up future Operational Leaders (General Manager, Director, etc.) for success. The Senior Operational Leadership Trainee will complete a comprehensive training program.Upon successful completion of the 12- month training program, the Senior Operational Leadership Trainee will be prepared to be promoted into an open Leadership role.Ability to relocate is a requirement of this role.Responsibilities:Meaningfully takes part in the Senior Operational Leadership Trainee program, including travel to other units for intensive training in operations areas including Kitchen, Pick and Pack, Equipment, Storeroom, Transportation, Wash and Pack, and Human Resources. Engage in continuing development in management and Reston-based Regional learning activities.Successfully pass knowledge and competency assessments.Supports Unit operational initiatives as needed.May be directed to assist in meeting business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, airline goals and objectives as well as other specific goals set.Ensures company and regional Standard Operations Procedures (SOPs) and programs are efficiently executed.Liaises with support functions such as Human Resources, Legal, Customer Service, etc. to evaluate and reduce potential risks at the unit level.Provides operating unit technical support in the areas of quality, food safety, occupational safety and health, chemical safety, waste management, waste water and storm water pollution prevention, air quality and environmental annual reporting.Maintains a fully engaged and high performing team that aligns with company values and goals.Supports customer audits and government audits to ensure compliance.Manages the operation staff on a day-to-day basis, driving to exceed set targets.Requirements:Education:Bachelor’s degree in business administration or related field required.Work Experience:5+ years of progressive management experience in a manufacturing environment.Labor relations experience required.Strong track record of innovation and making changes to the operation to further improve the work environment and unit performance.Proven experience successfully managing a team of supervisors and managers.Must be willing to relocate regionally.Technical Skills: (Certification, Licenses and Registration).Able to obtain an AOA badge and customs seal.Completes all company required training including, but not limited to, ServSafe Sanitation Manager Certification.Job Skills:Must have strong and effective leadership skills.Strong Customer Service Focus.Strong Team development and Management skills.Language / Communication Skills:Interpersonal skills and the ability to interact effectively with multiple departments and customers.Excellent written and oral communication skills.

Overview: <ul><li>Reporting to the General Manager for the unit, the Manager, Ops, Customer Service is responsible for supporting the operational unit with meeting customer requirements and needs.&nbsp;</li><li>This position will act as a liaison between the airline customer and the operational unit.</li></ul> Responsibilities:&nbsp; <ul><li>Agrees on performance expectations with the commercial team and works with GM/Unit staff to deliver against these expectations&nbsp;</li><li>Approves (w/GM consent) specialty orders, uplifts, and responsible for invoice accuracy and timelines.&nbsp;</li><li>Works closely with the production team in order to maintain a continuous knowledge of current specifications and customer expectations through routine audits.&nbsp;&nbsp;</li><li>Ensures supply chain/purchasing has current up to date data and support purchasing requirements.&nbsp;</li><li>Ensures that all processes and procedures related to specific flights are completed, quality standards are met, and additional revenue opportunities documented on invoice.&nbsp;&nbsp;</li><li>Communicates the customer goals and represents the customer interests to the local GGI team.&nbsp;&nbsp;</li><li>Strong understanding of unit capabilities and services, and effectively communicates all offerings to the client w/GM approval.&nbsp;&nbsp;</li><li>Reports to the GM and or Account Director, providing regular input on all account activity, including service status and call reports on a weekly basis.&nbsp;&nbsp;</li><li>Provides coordination between customer and GGI on special events such as Menu Presentation (scheduling, transportation, security, specs available, tent cards, tasting equipment, unit tours, beverages, etc.).&nbsp;</li><li>Owner of T-minus schedule to facilitate changes and bringing all departments together for success.&nbsp;</li><li>Maintains a professional appearance at all times. Treats the customer with dignity and respect.&nbsp;</li></ul>&nbsp;Internal &amp; External Communication: <ul><li>Daily reconciliation of delays and communications need activities as required.&nbsp;</li><li>Communicates daily to the GG operations team of any spec changes, performance issues, call backs, inspections, etc from previous day. Drives root cause analysis.&nbsp;&nbsp;</li><li>Weekly recaps of delays vs. targets, FAC’s, and Update with customer on weekly basis and local station management. SR (Shared Responsibility)&nbsp;</li><li>Ensures that customer issues are dealt with in an efficient manner, informing the General Manager and Commercial leader (PAM. Local Director) of any problems that may arise.&nbsp;&nbsp;</li><li>Weekly inventory status checks. SR&nbsp;&nbsp;</li><li>Provides regular two-way communication between the client and local GGI, to provide strong team representation and set proper client expectations.&nbsp;&nbsp;</li></ul> Inventory Management: <ul><li>Ensures customer inventory sheet to be current and up to date par levels.&nbsp;</li><li>Manages inventory process taken accurately and on time. Results reviewed before submission to the customer. Communicate to the customer when par levels need to change. SR&nbsp;</li><li>Provides customer feedback to help customer reduce costs through inventory management.&nbsp;</li><li>Warehouse space, issue here is to not be a warehouse for obsolete or excessive inventory. SR&nbsp;</li><li>Ensures that Customs requirements, GGI Bonded policy and local Agriculture (compliance agreement) are implemented. SR&nbsp;</li></ul> Quality: <ul><li>Assists internal department on quality/compliance through weekly specification checks and audits (chef tables, packing diagrams, CCP’s, VSIE process, safety).&nbsp;&nbsp;</li><li>Compares FACs against goals.&nbsp;&nbsp;</li><li>Ownership of CSI and drives the process as outlined in GG policy and procedures.&nbsp;</li></ul> Cost Management: <ul><li>Conducts weekly documented billing checks to ensure items billed.&nbsp;</li><li>Reviews monthly service order to ensure all service items captured and aligned with CXP and Sales force.&nbsp;</li></ul> Targets: <ul><li>Manages to a customer-specific set of KPI’s – reports on this performance to the commercial team, agrees performance targets to these KPI’s (e.g., delays, complaints, audit results) with Commercial VP and GM&nbsp;</li><li>Annual (or quarterly) customer feedback survey on each aspect of the role – communication, inventory management, Quality cost management/invoice accuracy, and customer service orientation (does the customer view this role as representing their interests in the unit) SR&nbsp;</li></ul>&nbsp;Requirements: Education:&nbsp; <ul><li>High School Diploma or GED required&nbsp;&nbsp;</li><li>Associates degree or degree from a 4 year university or college is preferred&nbsp;</li></ul>&nbsp;Work Experience:&nbsp; <ul><li>Proven Account Management skills required in order to create, maintain, and enhance customer relationships&nbsp;&nbsp;</li><li>Minimum of 3 years of account/project management experience.&nbsp;&nbsp;</li></ul>&nbsp;Technical Skills: (Certification, Licenses and Registration)&nbsp; <ul><li>Extremely detail oriented&nbsp;&nbsp;</li><li>Technical and analytical competence (understands software, hardware, networks, etc.)&nbsp;</li><li>Motivated, goal oriented, and persistent&nbsp;&nbsp;</li><li>High level of initiative and works well in a fast paced, team environment&nbsp;</li><li>Handles stressful situations and deadline pressures well&nbsp;&nbsp;</li><li>Plans and carries out responsibilities with minimal direction&nbsp;&nbsp;</li></ul> Full knowledge of any customer specific requirements in Service Agreement and delivers as listed below:&nbsp; <ul><li>Full knowledge of IFX system; Owner of change notice distribution list; understands the unit performance grading system; ensures the AC Damage reporting process is followed; full knowledge of Delta build tool.&nbsp;&nbsp;</li></ul> <ul><li>Full knowledge of Unimatic (aircraft operation); Full knowledge of IBSOPS (meal board location); Ensures PSS (passenger counts) is used for forecasting;</li><li>Ensures AirServ/AirVision is used for flight finalization; Ensures Sky Net is used for packaging/general requirements; Full knowledge on the use of Igaps (real flight info)&nbsp;</li></ul> <ul><li>Understands AA evaluation and evaluation definitions; Full knowledge of AMOS &amp; Sabre systems; Ensures food/equipment inventories in AirVision; Ensures equipment distribution is updated in AirVision; Ensures monthly IUR is documented in AirVision; understands the PMP process.&nbsp;&nbsp;</li></ul> <ul><li>Knowledgeable/Ensures BA IFX tools are used in operation; Maintains chronological telex and bulletin information; Analysis TCS and BBSC sheets for BA performance;</li><li>Full knowledge of AirServe and train staff on the use; Owner of TP006 accuracy for each scheduled change&nbsp;</li></ul> <ul><li>Take weekly photos of menu items and submit them to ; Monthly review of TP006 and distribute the flight information; Must have full knowledge of Skylogistix; Must have full working knowledge of AirServ.&nbsp;&nbsp;</li></ul>&nbsp;Language / Communication Skills:&nbsp; <ul><li>Excellent written and oral communication skills&nbsp;&nbsp;</li><li>Bilingual is a plus.&nbsp;&nbsp;</li></ul>

Overview:The Sourcing Manager is responsible for sourcing and negotiating pricing for materials, food and supplies in specified quality and quantities to meet customer requirements.Responsibilities: Negotiates and manages all national and regional supply contracts for various product categories Ensures renewal of supply agreements in a timely manner Acts as the Subject matter expert in the use of strategic sourcing tools to execute RFIs and RFPs Monitors ongoing effectiveness of the current supply base and manage supplier issues Keeps up to date on market trends and commodity impacts to identify and understands potential risks to material cost and/or quality Interfaces with manufacturers and distributors to gather new product and service information Works on achieving synergy savings by utilizing all internal brands Assists and trains Sourcing Analysts to ensure compliance with central purchasing programs, specifications, and other related activities. Uses SAP along with customer flight schedules and “Bill of Materials” (BOM) program to determine quantities of all customer-required food and related menu components Acts as the Procurement owner for assigned customer projects, menu presentations, RFP’s, cycle changes Ensures accuracy of purchase orders and vendor invoices by maintaining item pricing/pack size details in system Spends analysis to identify areas of procurement cost savings Delivers savings as per Budget versus previous year spend Assures compliance with required corporate, local agency and federal government guidelines for proper sanitation, food handling and temperature control (HACCP) practices at partner Suppliers Consistently maintains a professional image in all relationships and interactions with suppliers, customers and other employees Audits cost breakouts to compare actual vs. theoretical food costs and communicates noted variances to appropriate parties Conducts and supports ad-hoc analysis Performs special projects and other duties as required Requirements:Education: Preferred qualifications, University or College degree in related discipline Understanding of Supply Chain / Logistics processes Work Experience: 5+ Years Wholesale or Multi Unit food purchasing experience Experience procuring multiple categories and multiple line items  Technical Skills: Strong negotiation and influence skills Strong time management skills Strong organizational skills, able to prioritize responsibilities and multi-task Strong interpersonal skills, interact well with multiple departments as required Ability to be assertive Ability to define problems, collect data, establish facts, solve problems, make recommendations, and draw valid conclusions in a timely and accurate manner. Must possess strong analytical skills including experience creating reports, efficiently communicating results through the use of supporting tables, graphs, and presentation quality materials. Detail oriented Knowledge of CFIA regulations Advanced level Microsoft office tool skills (Excel, Word, Power Point, Outlook) Experience with SAP preferred Experience with E-Sourcing software is beneficial Able to work with little supervision General food knowledge and culinary concepts  Language / Communication Skills: Excellent communication skills, both written & oral Confidential communication required 

Role Description:We’re looking for motivated, engaged people to help make everyone’s journeys better.Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.Responsibilities:Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.Assists in the development and training of cooks as required.Prepares administrative reports as required.Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.Works with management staff to improve performance of the unit.Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.Maintains labor requirements, food costs, overtime, and all productivity requirements.Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.Ensures all products are cooked at required temperature according to airline and food safety specification, etc.Responsible for coaching, counseling and preparing corrective action for employees.Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.Requirements:Education:Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role.Work Experience:Minimum 10 years of experience as a Chef required.Minimum of 4 years of experience as an Executive Chef required.Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.In-flight catering experience or experience in a high-volume food service environment required.Halal: 5 years of experience required.ServSafe Certified preferred.

Main Duties and Responsibilities:Plans and guides Unit management in productivity, material, waste, safety, and quality improvement initiatives; analyzes material and information flows; analyzes opportunities in productivity, material consumption, other operation expenses, and space utilization; quantifies the effects of improved processes, work flows and fore mentioned opportunitiesSupports and drives continuous process improvements utilizing Lean Manufacturing principles to maximize departmental efficiencies, minimize waste and improve safetyResponsible for our standardization program rolloutCommunicates with unit management and leadership team on implementation of changesSecures relevance and availability of Production System road maps and blue printsPerforms diagnostics on major cost drivers, including material, labor, and OOCMakes documented proposals for improvements and syndicates with unit management on implementation of changes; responsible for supporting management and associates in the overall change processActively practices change management and actively participates in the Unit’s performance management system and dialogue; presents progress and plans to company executives; liaises with corporate and area Continuous Improvement resourcesProposes and keeps up with company Best Practices and benchmark initiativesCoaches other Continuous Improvement staff and leads training and presentation sessionsTrains and builds capability in all levels of the plant regarding Lean ManufacturingWorks on all related training materials and works with other team members to identify improvements, additions, corrections or clarifications to the training material provided.Works with Lean Manufacturing tools and techniques, such as 8 Waste (muda), Just in Time (takt-flow-pull), Value Stream Mapping, Kanban system, Problem Solving, FIFO and 5s and workplace organization including layout changes when necessary.Participates on cross-fertilization with other sites/areasQualifications:Bachelor’s Degree in Business Economics, Science, Industrial Engineering or a related field required.Work Experience:Minimum four (4) years’ experience in Lean Manufacturing or related experience as an Industrial Engineer.Minimum of 2 years supervisory experience working in a high volume, manufacturing, food production, restaurant or catering environment preferredExperience with leading projects and people across organizations, and maintaining mandatory standards to ensure the safety of products and processes and to improve product quality requiredExperience with analyzing operations and its cost drivers, analyzing material and information flows, and analyzing productivity, material consumption, and operation expenses required.Experience with Lean Manufacturing techniques, including “Just in Time” (takt-flow-pull), 5S and workplace organization as well as value stream mapping and Kanban system preferred. Technical Skills: (Certification, Licenses and Registration)Must have strong computer skills using Microsoft Office products including ExcelMust be able to work autonomic and have an analytical mindAbility to work in a fast paced and deadline driven environmentExcellent time management skills requiredAbility to handle multiple tasks without losing focus on prioritiesStrong organizational, analytical and leadership skills requiredMust be innovative in making changes to the operation as needed to further improve the work environment and unit performanceAbility to effectively work with diverse work groups and all levels of the Operation. Exposure to AutoCad a plus6-Sigma or Lean Manufacturing Certification preferred.ServSafe Certification preferredAbility to obtain ServSafe Certification requiredLanguage / Communication Skills:Excellent oral and written communication skillsProficiency in Spanish preferredJob Dimensions

Skills

Industry

Location

Jobtitle

5 hospitality Jobs found

Senior Operational Leadership Trainee

Customer Service Manager

Sourcing Manager

Halal Executive Chef

Continuous Improvement Manager

WhiteCrow
WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

Skills

Industry

Location

Jobtitle

5 hospitality Jobs found

Senior Operational Leadership Trainee

Customer Service Manager

Sourcing Manager

Halal Executive Chef

Continuous Improvement Manager

WhiteCrow WhiteCrow is on a mission to connect companies with the best talent across the globe.

EMPLOYER

TALENT

COMPANY

Contact Us

JOBS BY SKILLS

JOBS BY FUNCTION

JOBS BY INDUSTRY

JOBS BY LOCATIONS

MODEL JOBS

JOBS BY CITY

WhiteCrow
WhiteCrow is on a mission to connect companies with the best talent across the globe.