The Senior Vice President Catering and Cabin Services will be responsible for leading a varied set of business disciplines at a tactical and strategic level to provide a high quality in flight product at a cost acceptable to the company In addition to this you will play a pivotal role in implementing an FB concept to the highest quality level to ensure world class hospitality standards In this role you will Lead and manage inflight catering direct operating cost and maintain a long term 35 years strategy Maintain a long term plan of catering provision wastage control sustainability and reduction of cost whilst maintaining or improving the quality Direct the creation of the inflight menu design and lounge menus worldwide to enhance customer satisfaction Ensure that menu design supports a flawless cabin service and the menu is tailored to the customer needs Ensure FB suppliers and nonfood suppliers are managed globally Play an active role in the commercial negotiations for goods and services as required to achieve the best value for money This will be in line to the catering budget for the rolling 12 months Seek to continually improve and update the flight catering provision equipment and amenity logistic strategies to ensure that we are at the leading edge of our industry Guarantee and monitor quality control via regular unannounced audits of worldwide caterers Leverage and improve quality by market research and customer satisfaction feedback through multiple channels This includes implementing a leading digital solutions to ensure efficiency and quality assurance Closely collaborate with Service Delivery Leaders which includes Cabin Crew Performance Management Product Development and Training in designing the service sequences Lead the Catering Team and ensure the leaders and all levels are developed and have the appropriate skill set and knowledge Guide the development of the team with the necessary people management and soft skills through one to one meetings coaching and performance reviews
To be considered for the role you must meet the below requirements Post Graduate Diploma 124 or equivalent Flight operations Degree in aviation management is preferred InFlight Service Inflight Catering Experience 15 Years Extensive Leadership Experience 810 years of leading large teams within complex highscale environments Expertise in Menu Design Deep understanding and pronounced knowledge of wine and spirits Global Contract Negotiation Skilled in negotiating and managing international contracts with major food service providers Budget Management Proven track record of managing multimillion dollar budgets achieving significant cost savings while preserving quality standards
