Applications are invited for the position of Vice President – Catering Operations, Grade FC11.

This position heads the Operations Department and reports to the Chief Operations Officer. It provides strategic leadership and the day to day management of the entire catering operations whilst ensuring ensure safe on-time departures and profitability & efficiency of the overall operations.

This position will work closely with internal and external stakeholders to drive change and transformation to achieve sustainable process, technology, culture based improvements to achieve overall business results/operational KPIs. Key Accountabilities * Lead the oversight, management and governance of the Operations functional area aligned to the long term strategic objectives of EKFC.

• Provide leadership, vision and direction to direct reports and instil accountability and performance across department. Maximise collaboration, synergies and value creation across various teams under the jobholder’s leadership.
• Manage key clients, stakeholders, and relevant airport authorities to ensure their full support for safe day-to-day operations and drive clients’ satisfaction through customer centricity and high quality operational practices and standards.
• Lead and execute the business planning process through operational strategies and business plans that mitigate risk, ensure safe operations, continuity of service, reduced waste and increase in profits that are consistent with EKFC’s long-term objectives.
• Develop data management strategies and approaches using analytical tools to analyse and predict trends, future behaviours to forecast business outcomes and scenarios. Establish regular and consistent reporting mechanism for key operational, safety, customer service and financial performance matrixes set by the Executive Leadership
• Responsible for the preparation and control of the opEX budgets and proposals for capEX that include investments in infrastructure, technology, equipment, systems or other assets and resources for the smooth functioning of the Emirates Flight Catering operations .
• Create, implement and lead crisis management protocol and system as part of the business continuity program by which Emirates Flight Catering responds, recovers and learns from crisis and near-miss situations.
• Research, evaluate and recommend investments in technology capital, equipment, systems, or other assets for improving and enhancing departments’ capabilities and efficiencies.
• Set and monitor the performance of the respective departments against standards and targets, in areas such as cost control, food cost variance and sales revenue preservation, run rates, on-time and in-full, legal compliance, and human resource management.
• Lead and champion employees engagement & performance and liaise with HR Business Partner to manage and improve performance and other Key performance indicator across department.

Requirements and Competencies

Qualifications:

· Undergraduate.

· Postgraduate degree in Logistics and Supply Chain Management, Aviation Management or similar from a recognised University will be preferred.

· A professional qualification such as CILT, CMI or CIPS is highly desired

Skills:

• Strategic thinking ability
• Strong interpersonal skills with the ability to work effectively across all levels in a diverse and multi-cultural environment.
• Strong working experience in in-flight catering or logistics/supply chain or operational functions with overview of industry best practice.
• Working knowledge of cost management, budgeting, procurement.
• Excellent time management and organisational skills with the ability to work under pressure.
• Proven people management skills.
• Proficient in the use of IT systems and conceptual/analytical skills to perform detailed data analyses and interpret insights/trends.
• Transformation and change management experience with a track record of leading teams through change and innovation based change.
• Constructive engagement with all levels of the team and demonstrate ability to engage, motivate and enable people express views/ideas, constructively resolve conflict.

Experience:

• A minimum of 10 years working experience in in-flight catering, logistics/supply chain and/or food manufacturing or operations experience.
• An in-depth understanding and working experience with HACCP, GMP, ISO standards and lean six sigma systems is preferred.