Catering Manager

Job Description

<strong>Purpose and Scope</strong><p><br></p>Responsible for the development of Beond’s catering proposition, the execution of the airline’s Food &amp; Beverage concept and its on-board delivery. Also, formulating policies and procedures pertaining to F &amp; B planning and delivery, and responsible for ensuring all F &amp; B uplifts meets Beond’s quality criteria and international safety standards.<p><br></p><strong>Duties And Responsibilities</strong><p><br></p><ul><li>Oversee in-flight food and beverages’ planning and delivery activities across the whole network . </li><li>Engage with all concerned colleagues with respect to in-flight catering concepts to ensure the integrity of Beond’s cabin safety policies and procedures are maintained at all times. </li><li>Conduct audits of Catering Providers/Suppliers to ensure the relevant safety and quality activities and processes are being adhered to in order to ensure ongoing compliance with all regulatory requirements, organisational standards and approved procedures. </li><li>Support the Head of Ground Operations and provide technical assistance with inflight menu, dry store &amp; beverage tendering and selection exercises for new caterers/suppliers and/or contractual agreements/ renewals to ensure all legal documents are in line with Company requirements and standards. </li><li>Lead the F &amp; B Team in scenario studies and cost projections for new catering propositions or changes to existing menus. </li><li>Work with the Product Design Team on changes in passenger needs, cuisine philosophy and the development of meal concepts </li><li>Work with the Marketing Team on menu card production, translations, and content management to ensure standards are consistent and meet Beond’s brand guidelines. </li><li>Responsible for passengers satisfaction on food &amp; drinks’ delivery standard and make corrective action. Review customer feedback and suggest alternative products or methods of delivery. </li></ul><p><br></p><strong>Requirements</strong><p><br></p><ul><li>University education in hospitality or culinary studies, or equivalent experience. </li><li>A minimum of +7 years’ relevant work experience in airline or food industry. </li><li>Solid experience and knowledge in airline business, processes and procedures. </li><li>Ideally certified with WSET level 2 in wine education or a good knowledge and exposure in wine and spirit supplies industry. </li><li>High computer literacy (including MS Word/Excel skills) </li><li>Relevant skills in procurement, negotiation and cost and budget management</li></ul>