| Title: | Production Manager |
|---|---|
| ID: | PROD_004 |
| Location: | Vancouver, BC |
| Department: | Production |
Globally we deliver over 320,000 authentic, world-class meals every day, these meals are dished up by our portfolio of brands - dnata, Alpha Flight Group, Alpha LSG and En Route. Working to stringent deadlines and exacting standards, we take pride in every smile our dishes evoke - a trait recognized by numerous airlines around the world. Over the years we have been awarded best caterer by a wide number of airlines and are driven by a desire to deliver for our customers, and their customers, every day.
We are excited to be opening our 64th dedicated catering unit in Vancouver, Canada. Our Vancouver start-up is a unique opportunity to be part of a new team that will help us write the next chapter of our success story!
Why join dnata?
- Be part of a small start-up team, with great opportunity for growth.
- Be part of a global award-winning group.
- Medical, Dental & Vision Cover
- Additional co-contributions towards your retirement fund
- Paid annual vacation.
- Over-time premiums
- Free daily meal
The role
The Production Manager is responsible in developing, managing, and controlling a full range of catering services for dnata Catering Canada Limited, continuously developing and improving menus, the frontline, and personal services which reflect for dnata Catering Canada Limited standards.
Implementing and producing cost effective procedures and quality controls to ensure that the operation of these areas meet the prescribed standards and exceed customer expectations all while maintaining the highest standards in quality food management.
Knowledge/Skills:
- Considerable technical knowledge of food production from different kitchens e.g., butchery, dishing and cold as well as logistics and supply chain management industry best practices from an ERP/SAP perspective is required.
- Possess management principles and practices including budgeting, procurement, and supervision.
- Excellent time management and organizational skills with the ability to work under pressure.
- Possess strong interpersonal skills and can work effectively across all levels in a diverse and multi-cultural environment.
- Ability to satisfactorily communicate in English with guests, management, and co-workers to their understanding.
- Ability to compute basic mathematical calculations.
- Extensive knowledge of food handling and sanitation standards.
- Understanding of purchasing and maintenance of kitchen equipment.
- Understanding of Restaurant, Bar/Lounge, Banquet and Catering operational procedures.
- Effective decision-making skills and strong problem-solving skills.
- Ability to effectively manage labourers’ productivity.
- Strongly demonstrate creativity in all areas relating to food.
- Self-motivated, with a positive attitude and a consistent display of professionalism.
- Computer literate with MS Office software.
- Innovative, detail oriented, and quality conscious.
- Ability to recognize, influence and follow food service trends in preparation and presentation.
Qualifications:
- Degree in Hotel and Restaurant Management or equivalent preferred.
- Have an in-depth understanding and working experience with HACCP, GMP, ISO standards and lean six sigma systems.
Experience:
- A minimum of 7 years working experience as a Sous Chef in an in-flight catering unit handling 20,000+ meals per day out of which 3+ years should have been in a Food Production Planning position.
- Must have super-user ERP/SAP experience from a previous in-flight catering facility as a member of the Food Production team.
Accountabilities
Plan
- Reports to the General Manager – Food Production to provide support, guidance, direction and of food production planning and implements projects.
- Contributes to the business planning of Food Production by introducing plans that mitigate risk, ensure the continuity of service, deliver high customer satisfaction results, and increase profit.
Deploy
- Takes affirmative actions on recommendations made to working processes and conditions to ensure that all employees have a safe and healthy working environment.
- Actively seeks and identifies opportunities and innovation for business growth & development with focus on latest operational catering best practices.
Lead
- Maintains Improvement processes so Operational and Financial goals are achieved to meet future airline growth plans whilst adhering to stringent KPI’s related to cost control, compliance, service, and people.
- Develops and directs a team of Sous Chefs and their immediate reports to ensure that they are motivated and equipped with the necessary knowledge and skills to meet current and future standards and targets.
- Maintains high level relationships with the airline customer and strive to deliver the promises our customers make.
- Ensures that the most effective, efficient and innovative processes are in place at Food Production based on knowledge acquired from previous in-flight catering experience which includes best practices, optimised processes, equipment specification and selection, organisational structure, job descriptions in line with budgets and time frames and candidate selection.
Execute
- Liaises with Managers across Catering Services Managers in order to control cost, maintain compliance, improve service, develop people and to ensure that Food Production are aligned and process inbound and outbound flights in the most effective and efficient manner.
- Contributes to continuous improvement plans within Food production so the business is aligned with the overall Catering Services vision and goals.
- Leads, coaches and supports the managers and supervisors to ensure optimum day to day performance
- Manages the kitchen team to ensure the delivery of both qualitative and quantitative results.
- Motivates, coaches and trains staff to perform to the highest standards and in line with Alpha Policy
- Leads and executes the Catering Operation with the available resources within budget to achieve on time performance.
- Delivers the highest possible standard of food delivery with the resources available and within budget.
- Monitors, maintains, and regularly evaluates customer service standards so complaints are reduced, and reoccurring trends do not emerge in a timely and cost-effective manner.
- Continuously reviews Food Production processes with peers so on-time and in-full performance is achieved.
