Operations Manager - Catering

Air Canada•Dorval, QC

2d•Onsite

About The Position

The Operations Manager – Catering provides oversight of catering and commissary performance, ensuring safe, compliant, and cost‑effective delivery of onboard products and services. This role is responsible for supplier performance, quality assurance, and on‑time catering operations, while managing cost controls, inventory outcomes, and service standards. This role also ensures consistent execution of catering standards through effective oversight, performance monitoring, and timely issue resolution across the designated territory.

Requirements

Post-secondary education in a related field, or an equivalent combination or relevant experience.
3+ years of experience in airline operations, catering, commissary, or comparable operational environment.
Ability to obtain a RAIC (Restricted Area Identification Card) (To be obtained upon employment)
Valid drivers' license and ability to obtain Airside Vehicle Operators Permit (AVOP).
A definite multi-tasker that manages various operational issues and priorities at the same time.
Capable of working under pressure and meeting deadlines whether independently or within a team.
Self-motivated, proactive with drive to deliver results.
Strong analytical and problem-solving skills a must.
Excellent communication and interpersonal skills required with complete fluency in English.
Cultural awareness is required to build business and working relationships in various geographic locations within AC network.
Requires in-depth expertise and knowledge of the field of work, incl. equipment, technology and procedures.
Superior knowledge of airport operations and all Catering systems.
Must be proficient in MS Office products, Outlook and One Drive
Demonstrate punctuality and dependability to support overall team success in a fast-paced environment.
Ability to travel both domestically and internationally as required; must hold a valid passport or equivalent travel documentation.

Nice To Haves

Sound knowledge of commercial airline business is considered an asset.
Fundamental knowledge of HAACP and International Food Handling Standards an asset.

Responsibilities

Monitor product quality and provide feedback to Catering Product.
Review Medina Quality audit results with respective caterer to ensure minimum standard of 95%25 are consistently achieved.
Responsible and accountable for catering and commissary product quality and for provisioning integrity on all flights operating in the designated territory, including products or services from third party suppliers.
Participate in the development of flight catering standards/specifications.
Implement and monitor Commissary & Catering specifications established by HQ.
Provide feedback on product and service standards to ensure cost effectiveness and appropriateness of service levels.
Audit Caterers’ compliance and performance against current standards and specifications.
Monitor and assess, promote and/or initiate corrective action for product or service deficiencies recorded within OBR (On Board Reporting).
Maintain close contact with the appointed caterer through start up and beyond providing varying levels of support as required.
Maintain close association with frontline product and caterer performance by ensuring adequate time airside at flight arrivals and departures.
Responsible to investigate and assess root cause of any delays allocated to IFG delays. Provide pro-active solutions to caterers to prevent recurrences. Responsible to challenge IFG delays incorrectly assigned.
Ensure that caterers within assigned areas segregate AC’s material and equipment to be stored safely and that good housekeeping practices are evident and maintained.
Monitor and ensure any damaged equipment is quarantined and returned to the appointed service point for repair.
Work closely with the rest of AC Catering team (Planning/Scheduling/Galley/Supply Chain, etc.)
Responsible for effective interface and communication with IFS Field Management and Cabin Personnel.
Work closely with SOC/STOC and local airports’ management teams.
Develop and maintain effective relationship with AC Station Managers and/or appointed airport agencies as is necessary to support the Corporate commercial/operational objectives of this division.
Responsible for effective working relationships with contracted Caterers to ensure the clear understanding and necessary communication of all AC Commissary & Catering/In-Flight Product standards.
Work closely with health and safety to ensure equipment safety issues are agreed on and corrected.
Responsible to ensure Caterer's compliance to all AC SOPs, safety and quality standards (incl. food).
Ensure/audit Caterers compliance to AC audit and quality assurance standards.
SMS indoctrination training.
Follow IRAM (Intuitive Risk Assessment Model) for change or introduction of equipment, processes and procedures, and when conducting all investigations (Integrated-AMS Manual, PUB 1, Appendix C).
Follow document retention guidelines (Integrated-AMS Manual, PUB 1, Chapter 4).
Refer to Integrated-AMS Manual, PUB 1, Chap 5 for SMS Management Responsibilities.