The F&B Catering Manager job is responsible for all operations activities ensuring a smooth and efficient handling of the catering food production department 

• Someone in the middle of their career (who have extensive work experience but is still willing to take on a challenge, filling a new position which entails creating new structures and procedures, is willing to invest a lot of effort and time)
• International work experience or an understanding for an international team –  a European company in the US
• Has an understanding of high end products, preferably experience within high end food production on a large scale level
• The Catering Manager has an understanding of operational procedures needed for manufacturing/food production, supply chain, (steps need to manufacture a raw material into an excellent meal, wrap it, pack it, deliver it, etc)
• Experience in the hospitality or manufacturing/production industry (so either someone who has worked with hotels, restaurants, catering OR someone who worked in a factory environment)
• Hands on mentality, open door policy, will walk around in the factory proactively speaking to employees and not only hiding behind their desk
• Fluent in English, a 2^nd language is beneficial (German, Spanish)
• Outgoing, friendly personality, very bubbly and energetic, analytical, structured, very good with numbers and especially MS Excel
• Someone who is flexible and can come in on a weekend once in a while, is willing to commute to JFK every day, is willing to do overtime when needed

• Oversee all aspects of catering production using forecasted passenger numbers
• Liaise with department heads to roll out Microsoft based production planning tools
• Ensure the correct level of plated meals are prepared, based on the daily flight logs
• Maintain an accurate account of production to ensure correct packing levels in addition to maintaining the quantified specifications of each individual airline production
• Supervise and direct staff members to adhere to the individual specifications and CLIENT quality standards
• Liaise with executive chefs to coordinate daily production goals while maintaining most efficient staff levels
• Quantify and supervise the daily production
• Work closely with account managers in regards to their respective needs for meals
• Communicate with chefs regarding production level and required items for all meals
• Attend department meetings in conjunction with head chefs to discuss problems and implement solutions
• Continuous training and development of staff members
  • Professional appearance
  • Awareness of the operational sequences
  • A renowned, international company, continually expanding, offering a stable workplace with great career opportunities
  • A diverse, international and dynamic work environment
  • The opportunity to travel (international events and/or units)
  • Support for continuous professional development
  • A benefit package incl. medical, dental, vision, holidays, vacation and sick time
  • A free meal a day 
  • Negotiable salary with the prospect of performance-based compensation