About Your Job :
As Manager Operation and Culinary and Quality Assurance will be responsible for the entire culinary function including budgeting, menu development, food costing / pricing, profitability, food production F&B marketing and HACCP Audits.
You will be accountable for the delivery of an exceptional food offer ensuring our F&B evolves with global trends and passenger profile mix to remain innovative and profitable at the same time.
You will also implement, support and sustain a quality system through procedure generation, training, auditing and technical support.
You will be accountable for assessing, planning, developing, implementing and coordinating strategies to achieve optimal financial performance, cost efficiency, business growth and quality performance.
You will also conduct regular HACCP / ISO audits for all non QDF operations to include partnerships, joint ventures, concessionaires and tenants to ensure safe food practices are being maintained.
You will work with F&B operations manager to review sales trend, analysis, customer needs and identify new areas where QDF can increase customer penetration and identify ways to increase average customer spends in order to achieve revenue budgets.
You will research, develop and implement procedures and techniques to further develop existing F&B concepts and explore new brands to expand our business portfolio.
It is also your responsibility to create menus and dishes considering passenger profile mix, eating habits and competitor activity.
You will apply innovative mind-set in developing new dishes, using the freshest ingredients and faultless presentation, reflecting the latest trends & styles.
You will prepare quality documentation and reports by collecting, analyzing and summarizing information. You must ensure compliance to all relevant safety, security, quality and environmental management policies, procedures and controls across the operation and deliver high quality service to our customers.
About You :
In order to be successful in this role, you must hold a Bachelor's degree or Hotel Management with HACCP Certification. You should have minimum 8 year's experience in a relevant role.
Preferably 7 years of progressively responsible food production management and 3 years at executive level capacity in a reputed catering / hotel chain.
It is essential that you have in-depth knowledge and understanding of catering and costing methods used worldwide. You must have a proven record in profitability and achieving results in a high profile and demanding environments.
Ability to show continuous growth the business and revenue streams without sacrificing the offer, standards and customer care.
You should have a strong mentoring, coaching skills and able to foster teamwork among members.