General Manager

In case you don’t know who we are: 

We have a passion for hospitality culinary delights on every banquet floor and in the sky. With the three business segments of Airline Catering, International Event Catering, and Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 32 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations. 

Responsibilities:

• Manage and support Section Managers with all internal employee relations and be people focused at all times, deputies Operation Managers but always be ready to take the lead when required. Ensure proper staff allocation to maximize efficiency in all departments.
• Ensure the effective dispatch of all flights to our customers with accurate specifications.
• Monitor production departments to ensure that the exceptional DO & CO quality is maintained at its highest level with maximum efficiency in accordance with DO & CO regulations as set by the Quality Assurance team.
• Oversee all quality aspects of the operations process to ensure adherence to all relevant Critical Control Points, Health and Safety, Food safety and all legal requirements.
• Build and maintain excellent working relationships with all department Heads, ensure the provision of a positive and professional service that elevates the DO & CO reputation, while making sure any highlighted problems have an implemented solution. Represent DO & CO daily with all external and external communications.
• Ensure the effective development, implementation and evaluation of policies and procedures, ensuring consistent and compliant application. Use of DO & CO resources effectively to achieve the set business objectives and targets.
• Ensure compliance with all airline, Airports, ports and all other applicable rules/regulations. Implement process/compliant improvements as needed. Perform other projects and tasks as assigned by the management
• Participate in establishing policies and procedures.
• Track and report key functional metrics to reduce expenses and improve effectiveness.
• Partner with stakeholders to ensure clear requirements documentation.
• Perform cost and scenario analysis, and benchmarking.
• Monitor and forecast upcoming levels of demand.
• Assess, manage and minimize risks.
• Other projects as assigned.

Qualifications:

• Be a role model, ready to roll up your sleeves and do what is needed to give our partners the best service with a problem-solving mentality.
• Forward, strategic thinking leader always looking to exceed targets and expectations of the unit whilst maintaining the collectiveness of the team and culture of DO & CO
• Being ambitious and taking on project management work to secure potential future business.
• Ability to work well in a fast-paced environment and with a diverse clientele that requires a hands-on approach to our guests needs.
• Ability to complete assigned tasks within the given time to meet strict deadlines.
• Flexibility (different shifts - night, weekends, holidays)
• Passion for high-end cuisine, love for food and motivation to deliver exceptional service and be involved in menu changes.
• Well presented, professional individual with a can-do, positive attitude that indulges in team success.
• Ability to be a positive change champion for DO & CO, identifying key impact areas and priorities and supporting change programs and strategies in order to gain optimal results.
• Meticulous attention to detail and data driven with the ability to influence different departments to suggest, implement and track costings.
• Build strong relationships with colleagues, mentoring and motivating, creating a team spirit, encouraging them to be at their best.
• Flexible in the way of thinking, making decisions efficiently and handling change to ensure everything we do is right for our partners and the DO & CO family.
• Have a great understanding and working knowledge of the whole unit and be the expert in delivering practical actions for its continuous improvement by taking a hands-on approach.
• Minimum of 5 years of leadership experience within food manufacturing and related logistics activities.
• Previous experience in a similar role or experience within airside, aviation or FMCG
• Proficient computer skills (Particularly Microsoft Word, Excel, Outlook, etc.)
• Bachelor’s degree in business or any relevant field preferred.

Diversity & Inclusion statement 

We want everyone to feel welcome, respected and we are committed to providing the best space, experience, and workplace for our teams - no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status and all the other fascinating characteristics that make us different and makes you. That’s what makes our team so special.