Assistant General Manager

gategroup•New York, NY

2d•$150,000 - $160,000•Onsite

About The Position

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.

Requirements

Bachelor’s degree in business administration or related field required
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
Previous customer service and/or account management experience required.
Must have strong and effective leadership skills
Must be comfortable with all levels of employees and have the ability to drive positive program change.
Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff
Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements
Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security
Advanced Microsoft office tool skills (excel, word)
Knowledge of quality auditing, inspection methods
Detail oriented and excellent project management skills
Strong organizational skills, able to prioritize responsibilities and multi-task
Change Agent
Able to obtain an AOA badge and customs seal.
Strong interpersonal skills and the ability to interact effectively with multiple departments and customers
Excellent written and oral communication skills.

Nice To Haves

Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies preferred.

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.