Operations Manager

Overview

The Operations Manager leads the Company culinary & logistics Learning and Development Team initiative and provides the professional leadership, guidance, expert level communication, coaching and direction for all Culinary & SOP Training support for our inflight, cargo, B2B and event markets, clear & measurable plans for our market leaders and for our culinary operations growth and performance standards. This position will report directly to the COO. This position is responsible for all internal culinary and logistics strategy and maintenance operations, to include menu development, innovation, pricing, food ingredient specifications, and the SOPs, systems, and food handling/safety for all city and state compliance.

This position will partner with the GM to manage and revise/refine food purchasing standards, menu training, food specifications, quality, and production standards, and associated culinary team performance and alignment. This includes highly efficient and effective culinary and logistics operational communication, proactive organization, planning, execution, and high efficiency logistics requirements. This is a top priority of this role to safely produce and securely produce, pack, label, load, and accurately deliver and document all food service products and service details for the public, catering, and preparation/service for the Company organization. These duties include development of all seasonal, regional, promotional, holiday and event menus, food supplier bids, audits, purchase specifications and recipes; culinary requirements in schedule and staff supervision; partnering with the compliance Director in the development and monitoring of food and labor budgets; and development of public promotions and engagement, including cooking and training classes and other offerings. This position will maintain the highest professional integrity and character in leadership as a ‘lead by example’ culinary operational professional at the highest levels in building team culture, professional treatment, leadership, and alignment in food quality and sanitation standards.

 
Core Duties & Focus

• Drives results in an integral role in reinventing training for Company U.S. Culinary Operations Division. 
  Leads all timely and effective culinary R&D development of new menus, SOP, and cross-function training and menu strategies and systems to deliver the highest quality menus, products, suppliers, and costs to ensure scheduled profit.
• Delivers top-notch core management, culinary, and logistics training curriculum via flexible and blended training methods (e.g., live, demonstration, classroom, video, virtual environment) to drive individual and team processes, organizational, and aligned business results for optimal guest service and survey results.
• Closely aligns & communicates/plans with R&D Chefs and Directors to execute Menu, Training & Logistics strategies that align with Company Strategy and Training Plan to improve and elevate Culinary Quality, Guest Service & Team Performance through Collaborative creation and launching of all new culinary programs, menus, kitchen openings, logistics models and revenue program training plans to build future revenue, excellence in product quality and to enhance and evolve Company market share and revenue growth.
• Collaboratively create a full logistics strategy, scope, and plan to ensure we’re planning for growth in terms of service vehicles, compliance requirements, driver training & education, contingencies for gaps in coverage, preventative action plans for vehicle downtime, driver absences, and shopping and international & domestic trash service coordination.
• Submitting Monthly Operational Status Reports for the executive team to measure success, opportunities for growth, performance, financial delivery, and a forecast for the month/quarter ahead.

Responsibilities and Associated Duties  

The ultimate responsibility of this position is to create a powerful culinary culture and performance standards in individuals' & team’s behavior to consistently improve culinary culture, quality of cuisine standards, food safety and training excellence and consistency through communications, SOP’s, systems and processes that every market uses as standard operating procedures as an aligned culinary organization.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Approves (based on quality, price & profit-margin standards) the requisition of products and other necessary food and packaging supplies to assure the highest quality and competitive price are continuously achieved.
• Ensures that high standards of inflight catering, food handling, logistics & sanitation practices, cleanliness and safety standards are maintained throughout all kitchens and departments at all times.
• Establishes measurable and reportable controls for food controls and ordering (vendor and retail) and minimizes food and supply over-ordering, waste, portioning mistakes, and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge in food safety, compliance, sanitation, and accident prevention principles to prevent foodborne illness concerns.
• Develops standard recipes, techniques, and access for food preparation and presentation, which help to ensure consistent high-quality presentation, freshness, while minimizing food costs; exercises portion control for all items served and assists in establishing menu/service retail prices.
• Works closely with the GM and Finance team to prepare necessary data for applicable parts of the budget; projects annual food, labor, and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Consults with GM to audit and review all food production aspects of inflight catering, special events planning, and execution.
• Engages and interacts with guests and staff to ensure that food production consistently exceeds the expectations of members and guests. *A culture of continuous training, inspiring, coaching, and development of culinarians is key to this role’s success.
• Establishes & trains on our HAACP program based on time and temperature for food products and equipment.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Collaborates with the GM and HR Manager on training and professional development opportunities for all kitchen staff & performs other duties as directed.
• Collaborates in Interviews, supports GMs & HR in selecting, scheduling training, and counsels and disciplines all employees in the department as needed in support of the organization's standards, policies, and procedures. 
• Ensures a safe working environment and attitude on the part of all employees in areas of responsibility. This, in turn, improves business and financial results through intensive training, audits in operational standards, and facilitating specific skills and knowledge training in all markets as prioritized by GM and Company initiatives. This role requires a high level of performance in satisfying clients’ culinary quality and service needs as the primary focus of this position. 

Coaching & Mentoring Leadership

• Demonstrates and reinforces the leadership behaviors that support the Company Quality, Service & Performance vision through product training, coaching, personal development support & reporting. 
• Serves each contract & retail customer's Company service requirements by identifying the appropriate resources and market interventions to most effectively accomplish their objectives through the training plans and programs. 
• Provides strategic behavioral and skills training interventions that support the ability for U.S. markets to accomplish their required culinary quality, guest service, and team performance objectives. 
• Coaches GMs & Chefs to measure and improve team training results, and how to appropriately diagnose challenges and opportunities, and create effective and focused actions that resolve/create them quickly and effectively. 
• Serves as a culinary and operations expert relative to Company operating standards, culinary & logistics management tools, and training systems to maximize Company Quality, Service, Performance & Client-Guest Value proposition.

Personal Development Standards & Accountability

• Stays up to date with the current leadership roster, regularly communicates and builds relationships with market leaders, and drives results through hyper-effective team member development standards, actions, and results. 
• Monitors execution of static menu and R&D menu program compliance, stays current on culinary trends, operational standards, procedures, and resources to enhance ability to provide leadership and maximize culinary quality, professional standards, and financial business results. 
• Drives innovation, culinary trends, and awareness of new ingredients and products/cuisines.
• Drives and applauds/implements automations, self-guiding systems, processes, culinary organizational systems, and builds teams and teamwork across all markets and intra-departments to prevent the “front of house/back of house” mentality in our business.

Knowledge, Experience, and Skill Requirements

• Culinary Degree and/or bachelor’s degree in hospitality or business.
• Multiunit background and Operational Expertise in the hospitality and catering industry required.
• Background in intensive training, coaching, instruction, and development. Experience in new facility/concept openings and performance improvement. Six Sigma certification/experience preferred.
• Some experience/knowledge of technology use, software, Microsoft suite, video training, and live presentation training in front of an audience.
• The ability to influence, persuade, organize, and build rapport as a highly engaged leader.
• Highly effective, clear, and engaging communication, leadership, and organizational-planning skills!
• Able and willing to travel nationally 50% of the time.
  
  Note: Do not contact the business; apply directly through a Job post.