Assistant General Manager
$140,000–$150,000 year
On-siteDenver, Colorado, United States
Job Summary
Lead and manage Culinary/Hot Kitchen, Assembly, and Transportation departments to ensure production standards, customer service requirements, and business objectives are met. Drive food costs, labor costs, and sanitation compliance while maintaining key performance metrics and HACCP/FDA specifications. Monitor menu cycles, support customer and government audits, and manage operation staff to exceed set targets. Develop Standard Operating Procedures, oversee Lean initiatives, and handle annual performance evaluations for direct reports. Maintain facility security and complete required certifications such as PCQI and ServSafe. Manage employee relations in compliance with labor agreements and assist the BU leader on projects and training.
Required Qualifications
- Bachelor's degree in business administration or related field
- Successful track record as a Manager or Assistant Manager in airline catering
- Minimum 10 years of management experience in in-flight catering or food manufacturing environment
- Proven experience successfully 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 changes to the operation to further improve the work environment and unit performance
- Labor relations experience
- Must have strong and effective leadership skills
- Must be comfortable with all levels of employees and have the ability to drive positive program change
- Must be a Team builder with the ability to lead and motivate a diverse management and hourly staff
- Excellent problem solving skills, planning and scheduling capabilities managing multiple account requirements
- Ability to effectively manage multiple operations while maintaining compliance in a heavy regulated environment e.g. FDA, HACCP and security
- Advanced Microsoft office tool skills (excel, word)
- Knowledge of quality auditing, inspection methods
- Detail oriented and excellent project management skills
- Strong organizational skills, able to prioritize responsibilities and multi-task
- Change Agent
- Ability to obtain an AOA badge and customs seal
- Strong interpersonal skills and the ability to interact effectively with multiple departments and customers
- Excellent written and oral communication skills
- Must complete Hazard Analysis and Risk Based Preventative Controls (HARPC) Preventative Controls for Human Food training and certification course to be a PCQI (Preventive Controls Qualified Individual)
- Must complete ServSafe Sanitation Manager Certification
- Must be able to lift 50 lbs
- Must be available for weekend shifts
- Must be able to travel up to 25% as required to attend management or leadership team meetings
Desired Qualifications
- Demonstrated knowledge of Lean manufacturing principles and/or six sigma and continuous improvement methodologies
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