Assistant General Manager

gategroup•Denver, CO

2d•$140,000 - $150,000

About The Position

The Assistant General Manager leads and manages the Culinary/Hot Kitchen, Assembly, and Transportation departments of an airline catering unit, or flight kitchen, with gross revenues of $100+ million and direct and indirect headcount of 1,000+ employees. The role reports to the Hub BU Leader and oversees day-to-day operations, working to meet business objectives, customer requirements, production standards, and service expectations. It has budget and revenue responsibility for $100+ million, three direct reports, and an estimated total team size of 600+. The position maintains departmental performance metrics, food and labor cost goals, sanitation and quality standards, and operational targets. It ensures compliance with customer specifications and applicable food safety, airport, airline, security, and corporate requirements. The Assistant General Manager also manages customer communications, supports customer and government audits, develops Standard Operating Procedures, contributes to Lean and quality initiatives, and assists the BU Leader with projects, investigations, training, and airline requests. This is a full-time, exempt role in a production kitchen facility. Travel may be required up to 25% for management or leadership team meetings. The work environment may involve physical discomfort due to temperature and noise. The position requires a bachelor’s degree, extensive management experience in in-flight catering or food manufacturing, labor relations experience, and the ability to lead supervisors, managers, and hourly employees in a heavily regulated environment.

Requirements

Bachelor’s degree in business administration or a related field.
Successful track record as a Manager or Assistant Manager in airline catering.
At least 10 years of management experience in an in-flight catering or food manufacturing environment.
Proven experience managing a team of supervisors and managers for a single operating unit.
Previous customer service and/or account management experience.
Strong track record of innovation and making operational changes to improve the work environment and unit performance.
Labor relations experience.
Strong and effective leadership skills; comfort working with employees at all levels and ability to drive positive program change.
Ability to build teams and lead and motivate diverse management and hourly staff.
Excellent problem-solving, planning, and scheduling skills, including management of multiple account requirements.
Ability to manage multiple operations while maintaining compliance in a heavily regulated environment, such as FDA, HACCP, and security requirements.
Advanced Microsoft Office skills, including Excel and Word.
Knowledge of quality auditing and inspection methods.
Detail orientation and excellent project management skills.
Strong organizational skills, with the ability to prioritize responsibilities and multitask.
Ability to act as a change agent.
Ability to obtain an AOA badge and customs seal.
Strong interpersonal skills and ability to interact effectively with multiple departments and customers.
Excellent written and oral communication skills.
Ability to complete HARPC Preventative Controls for Human Food training and certification to become a PCQI according to company policy.
Ability to complete required company training, including ServSafe Sanitation Manager Certification.

Nice To Haves

Demonstrated knowledge of Lean manufacturing principles and/or Six Sigma and continuous improvement methodologies.

Responsibilities

Lead and manage the Culinary/Hot Kitchen, Assembly, and Transportation departments to meet production standards and customer service requirements.
Drive business objectives set by the superior, including food costs, labor costs, sanitation, quality assurance, market goals, airline goals, and other specific targets.
Maintain key performance metrics for the departments.
Ensure customer requirements, specifications, and service requirements are met across airline accounts, including production processing, on-time performance, equipment inventory, and quality assurance controls.
Maintain communication with local and corporate airline representatives and resolve requests, investigations, and related matters to the satisfaction of the customer and company.
Support customer and government audits to meet compliance requirements.
Monitor menu cycles to maintain customer service and satisfaction.
Maintain HACCP, FDA, Local Airport, Quality Assurance, and airline specifications at the highest level.
Support and assist Lean and Quality initiatives to achieve OPEX targets.
Ensure proper equipment is maintained and controlled in the unit.
Ensure corporate policies and procedures are followed and maintained.
Develop Standard Operating Procedures.
Maintain facility security programs and meet TSA, local airport, and corporate requirements.
Manage day-to-day operations staff to exceed established targets.
Conduct annual performance evaluations of direct reports in compliance with corporate initiatives.
Monitor employee relations and ensure compliance with National Master and Local Addendum labor agreements in the departments.
Assist the BU Leader with projects, investigations, training, corporate goals and objectives, and airline requests.
Complete HARPC Preventative Controls for Human Food training and certification to qualify as a PCQI according to company policy.
Complete required company training, including ServSafe Sanitation Manager Certification.