Operations Manager

Operations ManagerThe Operations Manager is responsible for the supporting direction and delegation of duties, direction, and performance results between the directives of the General Manager (GM) and the operations team. The "Ops Manager" facilitates and in a hands-on manner, directs and coordinates the physical duties and orchestration of Air Culinaire activities and job functions in support of his or her GM. This position conducts these duties and initiatives in a manner that's aligned and compliant with company policy and procedures and verifies this markets qualitative and financial P&L performance and scheduled profitability.The Ops Manager will drive all performance and efficiency standards within the market and assist the GM in achieving the company's mission and operational goals. The Ops Manager will also be directly accountable for supporting outstanding internal & external customer service and client loyalty performance standards. The Ops Manager will actively train and develop all operational team members, ensure that SOPs are followed, policies are strictly adhered to and will manage all operational methods, systems, activities, and support client facing product and service performance efforts that result in enhancements to revenue, quality, service, and employee/customer relations. Additional responsibilities assigned as needed by the General Manager of the facility.Under the direction of the General Manager, the Operations Manager will be responsible for managing the work performance of the team while supporting global business functions in his or her market, to meet the demands of our clientele, as well as the market performance expectations of Air Culinaire; this includes assurance of the disciplined use of all systems, compliance, performance standards, product specifications, accuracy, training and upholding the culinary expertise and performance required in all kitchens. The Ops Manager will support the GM's requirement to consistently deliver incredible guest experiences to every client within the Air Culinaire system.At all times the employee is to conduct him or herself in the utmost professional manner whether they are dealing with internal or external customers.Sales & Service Goals- success will be measured using the "Annual Performance Goals", which are established annually, just prior to the new Fiscal Year starting which include:Recruit, develop and train new local talent, support the development of new Revenue Streams and Aviation Catering Clients – New Sales & Service OpportunitiesSpecific Job Responsibility Performance through communication, collaboration and attendance of all required meetings, training sessions and succession planning initiativesStellar Guest-Customer Service & Achieving Monthly Reports & Operational Success in Minimum Standard Performance ratings.Integrity & Accountability in Service, Communication, Client Relations & Revenue Generation Performance MetricsEntrepreneurial SpiritTeamwork CommitmentKnowledge, Experience and Skill Requirements:• Responsible for supporting GM's operational directives – kitchen accuracy, office, personnel, local clients, facility, capital assets, government compliance and corporate requirements.• Supports quality and execution of culinary and logistics in all catering operations, supervises and trains staff, oversees the quality and accuracy of preparation and service of food and concierge services.• Responsible for supporting GM in operational execution of all culinary events, including regional menu coordination, assists in staff training and approving payroll records.• Supports GM in processing Payroll/Labor, scheduling, performance reviews, training, hiring, discipline, and all related paperwork.• Responsible for supporting GM in maximizing the kitchen's financial performance in accordance with all established corporate guidelines and budgets.• Responsible for managing kitchen adherence to execute corporate guidelines in maintaining operations, food safety & quality, customer satisfaction and timely delivery.• ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery. Cell phones are made available for all company business related tasks.• Assists GM in recording and reporting inventory, and all local purchasing and receiving.• Manages cleaning and maintenance of all company assets and arranges for repairs, contracts, and other services.• Supports GM in Investigating and resolving food and service-related complaints.• Manages the health and safety regulations standards required in their market.• Assists GM in implementing and enforcing corporate policies and procedures.• Supports GM & Catering Specialist in Sales & Marketing initiatives as directed by the Company.• Supports GM & Catering Specialist in maintaining client relationships with the local client base.• Directly manages and enforces Air Culinaire's Standard Operating Procedure (SOP) as the primary operations document during the course of business operations. The SOP contains specific procedures that provide consistent service levels for clients, as well as provides internal communication/reporting timelines and methods.• Report timesheets for GM, for all personnel as needed for payroll purposes.• Supports GM's requirement to submit company & personal expense reports weekly per Air Culinaire's personnel handbook.• Manages and audits monthly vehicle maintenance log containing repair details and associated cost.• Supports GM's accurate reporting of accounts payable weekly and review accounts payable reports for accuracy.• Supports Chefs to conduct monthly inventory for kitchen & locker products.• Supports GM in supervising local Air Culinaire employees in strict compliance to the most recent Air Chef Employee Handbook and in a manner consistent with Air Culinaire's established goals and objectives.• Perform other duties as assigned by General Manager.Requirements:• Bachelor's degree in business and culinary arts and/or equivalent successful work-related Executive Chef or hospitality management experience required.• Experience in managing staff members and client relationships in a business environment and exceptional organizational skills.• Excellent verbal and written communications skills.• 3-5 years' prior experience and knowledge of high-end food services is required.• Additional background in the aviation or hospitality services industry is preferred. Demonstrated ability to create and maintain a strong team atmosphere within the operation and ensure that employees are appropriately trained, carry appropriate workloads, and have required resources.• Must have a base knowledge of finance and accounting principles and Department of Health Regulations. Must demonstrate ability to schedule and manage labor and food cost within a budget.• Must be able to manage fulfillment team and process as well as vehicle fleet, off-site employee management and the expenses associated with this business component.• Must have an excellent driving record and valid driver's license and be able to pass a FAA on-ramp security clearance and pre-employment and random drug and alcohol screenings.Operational Demands:• A flexible work schedule required, including weekends and holidays and frequent travel availability a must.• Candidate must be able to travel in accordance with the current Air Culinaire Travel Policy.Language Skills:• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multi-lingual is preferred.Mathematical Skills:• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.Reasoning Ability:• Ability to apply good judgment understanding to carry out instructions in written, oral, or diagram form.Physical Demands:• While performing the duties of this job, the employee is regularly required to sit and talk or hear.• The employee frequently is required to use hands to handle, reach and carry with hands and arms.• The employee must lift and/or move up to 20 pounds.Work Environment:• The noise level in the work environment is usually moderate to loud.Benefits Package:Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs.Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment.401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions.Three (3) medical plans to choose from, with an excellent employer contribution.Available Dental and Vision insuranceCompany paid basic life insurance, with the option to elect additional voluntary term life.Company paid short-term and long-term disability insurance.Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance.Health Savings Account and Flexible Spending Account available (for eligible plans)Generous Vacation Program for full time employees