Operations Manager - Food Production

Portland

  • Required Skills:

    • Bachelor’s degree or equivalent experience required
    • In addition, five to seven years directly related operational experience required
    • Strong presentation, communication, training and interpersonal skills
    • Ability to develop and lead others to obtain desired results & achieve budget
    • Experience in managing a manpower planning and scheduling tool (i.e. VPS)
    • Strong knowledge of FDA, Good Manufacturing Practice (GMP), and HACCP guideline 
    • Excellent analytical and conceptual skills
    • Demonstrable record of understanding and meeting customer expectations
    • Proven track record of understanding the drivers of product and labor cost variances
    • Good knowledge of Microsoft Office and Windows-based computer application

Role Purpose Statement: Job incumbent ensures control, maintenance and continuous improvement of all activities in food production according to customer policies and requirements, within Customer Service Centers (CSC). Responsible for supporting the achievement of the CSC budgets as agreed by the GM of the CSC. 

 Managing Business

  • Oversee food production departments, which involve a total of 80 food production employees, 9 cooks, and 3 supervisors.
  • Implement department short and long -term operation plan in coordination with other relevant interfaces. Ensure efficient and timely corrective actions in case of deviations
  • Coordinates customer meal presentations which showcase available menus
  • Oversee the department economic and operating performance. Ensure that the department is managed and controlled efficiently in line with the company’s framework and market requirements. 
  • Support and implement the principles of Lean manufacturing
  • Ensure optimal deployment of human, technical and material resources in the department
  • Ensure that department work methods are in line with the company’s standards and customer contracts
  • Responsible for department costs to budget through effective manpower planning, purchasing, scheduling and overtime usage
  • Ensure par levels of inventory are in line with needs and budget
  • Maintain an ongoing, positive and pro-active relationship with all internal and external customers
  • Ensure compliance with customer specifications, quality standards, Food and Drug Administration (FDA), Hazard Analysis and Critical Control Points (HACCP), safety, health, environmental and other regulations
  • Investigate customer quality issues, develop and implement corrective actions
  • Participate in the daily operations briefing 

Food Production

  • Strategically plan, organize, and manage the food production department with regards to daily hours, schedules, productivity, quality and safety.
  • Ensure on-time and accurate production in the preparation of food and catering of flights utilizing Variable Production Systems (VPS) and ready time information  

Leadership

  • Ensure that the area of responsibility is properly organized, staffed and directed
  • Guide, motivate and develop the subordinate employees within the Human Resources Policy
  • Participates in coaching the expanded Global Performance System (GPS) process, as well as additional career development activities to enhance the effectiveness and potential of the team
  • Make the company's values and management principles live in the department(s)
  • Plan / Implement and control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations
  • Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, LSG Production Systems, Employee Safety

 

Key Interfaces: (internal, external)

Internal: Operation/Production, Procurement, Human Resources, Quality and Safety Managers

External: Suppliers, Local Authorities, Facility Services Companies, Customers, Government Agencies, Airport Operations

 

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