$132,300–$189,000 Per Year
Billing, Budgeting, Catering Services, Communication Skills, Continuous Improvement, Contract Management, Cook Dishes, Cross-Functional, Delivery Management, Finance, Food Delivery, Food Production, Food Safety, Food Services, Food and Beverage Industry, Hospitality and Tourism, Laundry, Maintain Compliance, Menu Development, Negotiation Skills, Operational Audit, Operational Support, Operations Management, Operations Processes, Performance Management, Process Improvement, Product Management, Product Safety, Provider Contracting, Purchasing/Procurement, Quality Assurance, Quality Management, Regulations, Regulatory Compliance, Relationship Management, Resource Utilization, Service Delivery, Service Level Agreement (SLA), Succession Planning, Team Lead/Manager, Time Management, Vendor/Supplier Evaluation, Vendor/Supplier Relations, Vendor/Supplier Selection
Job Purpose
Manage the regional catering operations, including food and beverage delivery, flight handling, quality, cost efficiency, and stock management in collaboration with Emirates global catering service providers. Ensure operational menus align with Emirates vision of being the world leader in innovative inflight dining.
This role is responsible for leading and supporting operations across assigned international regions, ensuring effective performance in diverse operational, cultural, and regulatory contexts in line with business needs. Define and implement catering operations standards & procedures, and Service Level Agreements (SLAs) with regional service providers, working cross-functionally within Service Delivery (SD) teams to ensure alignment with Emirates operational and business objectives.
Manage and optimize catering operations, food & beverage, flight handling, stock management, laundry, and third-party suppliers within approved budgets whilst identifying opportunities for efficiency and value improvement. Monitor and improve the regional performance management of contracted service providers through regular compliance audits and checks against the agreed food & beverage and catering operational standards.
Drive continuous improvement initiatives to maintain quality and operational excellence. Execute the implementation of station level menu designs and services. Collaborate with the F&B and Service Design teams to support in the menu design process, the trialling of new F & B and service concepts, celebratory promotions, whilst ensuring timely and cost-effective execution.
Collaborate with the Finance and Procurement teams to negotiate and validate costs for the regional catering operational and food & beverages services, ensuring accurate invoicing and best value for Emirates. Lead the catering department representation in the vendor selection process for regional catering partners. Manage catering contracts and maintain supplier relationships within the allocated region, ensuring adherence to SLAs and representing Emirates interests effectively.
Manage and develop the regional catering team, fostering capability building, performance management, and succession planning to support strategic resource utilization and operational goals.
Key Responsibilities and Requirements
- Manage the regional catering operations, including food and beverage delivery, flight handling, quality, cost efficiency, and stock management.
- Define and implement catering operations standards & procedures, and Service Level Agreements (SLAs) with regional service providers.
- Manage and optimize catering operations, food & beverage, flight handling, stock management, laundry, and third-party suppliers within approved budgets.
- Monitor and improve the regional performance management of contracted service providers through regular compliance audits and checks.
- Drive continuous improvement initiatives to maintain quality and operational excellence.
- Collaborate with the F&B and Service Design teams to support in the menu design process.
- Collaborate with the Finance and Procurement teams to negotiate and validate costs for the regional catering operational and food & beverages services.
- Lead the catering department representation in the vendor selection process for regional catering partners.
- Manage catering contracts and maintain supplier relationships within the allocated region.
Requirements
- Must have extensive knowledge of global food product and service delivery trends and concepts.
- Must demonstrate good contract management capabilities.
- Good understanding of cultural dimensions and adapting to managing delivery of product from worldwide catering locations.
- Knowledge of food production, development, food safety, and product distribution.
- Proven ability to manage teams, work with key stakeholders, and manage relationships.
- Extensive knowledge in managing airline catering operational supplies.
- Capable of working under pressure in an environment where a very high degree of initiative, self-motivation, and control are required.
- Excellent communication skills; written and verbal.
Qualifications and Experience
- Degree/Diploma in Culinary Arts or F&B Management or equivalent certification in food safety.
- Experience in the hospitality industry specifically in an F&B kitchen-based related role (ie a Senior Chef/Culinary position) of which at least 3 years should have been in an airline catering environment.
- Experience in an airline operational environment of which at least 5 years in an airline catering operations environment / supplier operational audits.
- Must have the right to live & work in USA.
Salary and Benefits
- Salary: $132,300 - $189,000