Regional Catering Performance Manager

Company

Alaska Airlines

The Team

Guided by our purpose, core values, and leadership principles, we are creating an airline people love. Our corporate teams set the strategies and operational plans to ensure the success of our company. Whether we use our expertise in accounting, human resources, finance, planning, legal, marketing, or any of our operational divisions, our shared passion for travel and our guests is what motivates us to achieve excellence each day. If you share our passion for creating an airline people love, we want to hear from you. 

Role Summary

The Catering Operations Regional Manager is a subject matter expert in inflight catering processes and driving operational performance at our largest hubs and regions across the Alaska & Horizon network. As an individual contributor, this role exercises considerable judgment to make decisions in Catering Ops, is responsible for solving complex issues, and provides recommendations that address the performance of catering vendors in support our company standards and goals.

Key Duties

• Is responsible for the strategic relationship, operational integrity and compliance of catering vendors in our largest and most complex locations.
• As a subject matter expert, strategically develops and implements solutions to kitchen and ramp catering processes to mitigate operational and safety risks and ensure compliance with inflight & safety food and beverage (FAB) policies.
• Independently oversees the catering operations cycle in its entirety for the scope of their portfolio - including KPI tracking and management, kitchen audits, reviews, investigations and risk-based process audits and reports. Responsible for administering follow-up audits and developing recovery plans for failing kitchens.
• Leverages their Subject Matter Expertise and established field relationships with station leaders to improve processes that support catering and benefit the overall operation.
• Monitors and drives improvements to key performance indicator (KPI) metrics within assigned region, and proactively manages strategies to meet goals. 
• Collaborates with airport station leadership and outside vendors to implement solutions based on audit findings and monitors the effectiveness of corrective actions.
• Leverages expertise of business processes and best practices to lead real-time coaching and consult for training of kitchen personnel.
• Leads cross-divisional projects driven by catering changes, including executing effective use of SMS, communications to stakeholders, and effective change management through completion.
• Represents food and beverage team and serves as key point-of-contact to assigned station leaders including AOCS, inflight, maintenance and flight operations.
• Collaborates cross-functionally as a key stakeholder for development and implementation of new menu cycles.
• Fosters relationships with Business Partners to ensure catering performance sustains throughout scheduled cycle changes and meets the expectation of our operational goals and our guests.
• Review recurring caterer proposed opex expenses and conduct analysis within the operation to determine validity

 

Job-Specific Experience, Education & Skills

Required

• 4 years of experience in airline catering operations management, airline vendor management, food and beverage manufacturing or related area.
• Bachelor’s degree with a focus in food and beverage management, auditing or a related discipline, or an additional two years of relevant training/experience in lieu of this degree.
• A thorough understanding of large-scale airline operations and/or food and beverage operations.
• Proficiency with Microsoft Office applications (e.g., Word, Excel, PowerPoint, and Outlook).
• Superior problem solving, planning, organizational and analytical skills.
• Ability to understand complex business processes and key controls to mitigate operational and safety risks.
• Ability to effectively communicate with diverse audiences in a positive and professional manner.
• Strong track record working successfully in both a team environment and independently with minimal daily supervision.
• A thirst for developing and leveraging collaborative relationships with internal customers, companion workgroups, and outside vendors.
• Ability and willingness to travel up to 70% of the time as needed.
• Ability and willingness to work a flexible schedule based on business need.
• High school diploma or equivalent is required.
• Minimum age of 18.
• Must be authorized to work in the U.S.

Preferred

• Has worked at an airline in a catering operations specialist, regional catering manager or catering quality ass