About Your Job :
The Manager Operation and Culinary and Quality Assurance will oversight the entire culinary function include budgeting, menu development, food costing / pricing, profitability, food production F&B marketing, HACCP Audit accountable for the delivery of an exceptional food offer ensuring our F&B offer evolves with global trends and passenger profile mix to remain innovative, profitable comparing to similar international airports.
You will also implement, support and sustain elements of QDF F&B quality system through procedure generation, training, auditing, and technical support.
You will be accountable for assessing, planning, developing, implementing and coordinating strategies of the department to achieve optimal financial performance, cost efficiency, business growth and quality performance.
This role will also oversight and conduct regular HACCP / ISO audits of 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 operation manager to review sales trend, analysis customer needs, identify new areas when QDF can increase customer penetration, identify ways to increase average customer spends in order to achieve revenue budgets.
You will do research, develop and implement procedures and techniques to further develop already existing F&B concepts and exploring new brands to expand our business portfolio.
It is also your responsibility to create menus and dishes consider the passenger profile mix, eating habits and competitor activity, apply innovative mind-
set on developing new dishes by using the freshest ingredients and faultless presentation to ensure our F&B offer stays innovative and reflecting the very latest in trends & styles.
You will prepare quality documentation and reports by collecting, analyzing and summarizing information and trends including failed processes, validates quality processes by establishing product specifications and quality attributes, measuring production, documenting evidence, determining operational and performance qualification, writing and updating quality assurance procedures to improve quality standards.
You have to ensure compliance to all relevant safety, security, quality and environmental management policies, procedures, and controls across the operation to assure employee safety, security, legislative compliance and delivery of high quality service with a responsible environmental attitude.
About You :
In order to be successful in this role, you must hold a Bachelor's degree or Hotel Management with HACCP Certification and should have a minimum of 8 year's experience in relevant position.
Preferably 7years 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.