Vice President, Operations, NA

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Reporting to the President, supports the staff and is responsible for the total operation of in-flight kitchens and area supporting staff and functions in the Operational Units. This includes conformance to customer requirements, profit and growth objectives, cost control, budgeting, human resource development, capital planning, fleet administration, strategic planning and other related duties and corporate requests.

Main Duties and Responsibilities:

• Establishes annual budgets and profit objectives for the area and operational performance goals for each operation in the assigned area.
• Responsible for the financial and operational performance of each operational unit and area support functions.  Plans and initiates required corrective action to ensure the appropriate managers are achieving the profit and performance objectives.
• Ensures that customer’s specifications and requirements are being followed and that all products and services are being prepared and/or performed to the customer’s satisfaction. Develops and maintains good customer relationships through periodic meetings at individual airports and corporate offices.
• Drives Material Management and Labor Control programs as designated by policy, in addition will ensure other cost control and reduction programs are fully implemented and maintained in operations.
• Ensures that operational Safety Action plans are developed, and accident and injury goals are tracked for performance. Ensures the maintenance of the established company safety programs are in compliance with corporate policy. 
• Establishes and directs an area manpower plan designed to meet future staffing needs of both the area and the Company with emphasis on professional development of internal candidates for promotion. 
• Coordinates administration of the management performance evaluation process. Supports all recommended training and developmental programs related to management development. 
• Directs and coordinates area planning for construction of new and/or expanded facilities to include:  capital planning, capacity studies, feasibility analyses, and facility layout and design.
• Plans the area truck fleet replacement, modernization and maintenance programs.
• Directs the establishment and ensures the execution of routine and preventive maintenance programs for all kitchen equipment (cooling, heating, refrigeration) to minimize cost and maximize the planned life of these assets.
• Develops an annual strategic plan for the area supporting the Divisional and Corporate plans, both financial and operational.
• Ensures compliance with corporate policies, supporting all local, state and federal laws governing the conduct of business. 
• Supports corporate policies and procedures and ensures enforcement.
• Serves as operational liaison with the associated Vice President Sales supporting the customer assignments for the hub, area and region.
• Accomplishes operations/organizational objectives by establishing standards and procedures; measuring results against plans and standards; evaluating and improving methods; making required changes as necessary utilizing all assets including but not limited to human resources, finance department, IT, and OPEX  representatives to support all goals.
• Creates a partnership by coordinating and managing all support resources including ensuring human resource support for maintaining staff levels by recruiting, selecting, and all on-boarding activities; maintaining a safe and secure work environment; developing personal growth opportunities.
• Accomplishes staff results by communicating job expectations; planning, monitoring, and appraising job results; utilizing human resources to assist in the coaching, counseling, and disciplining employees; initiating, coordinating, and enforcing systems, policies, and procedures.

Qualifications

Education:

•  Bachelor’s degree required.

Work Experience:

Minimum 8 years of general manager experience, preferably in a multi-customer, multi-unit environment and/or larger single customer unit.

Job Skills:

• Knowledge and practical application of quality assurance programs and food service hygiene (Required)
• Analytical and critical thinking abilities key to success in this position.
• Advanced technical knowledge in catering processes and design functions,
• Basic lean, six sigma knowledge, and continuous improvement understanding (Required)
• Passionate Continuous Improvement Leader with a demonstrated track record in organizational change driving “step change improvements culture”
• Detail oriented
• Strong organizational skills, able to