INTRO

Are you ready to explore a world of possibilities, both at work and during your time off? Join our American Airlines family, and you’ll travel the world, grow your expertise and become the best version of you. As you embark on a new journey, you’ll tackle challenges with flexibility and grace, learning new skills and advancing your career while having the time of your life. Feel free to enrich both your personal and work life and hop on board!

MINIMUM QUALIFICATIONS- EDUCATION & PRIOR JOB EXPERIENCE

• Bachelor’s degree or or equivalent experience/training
• 3+ years of relevant experience

PREFERRED QUALIFICATIONS- EDUCATION & PRIOR JOB EXPERIENCE

• Food service or hospitality background preferred, including ServSafe and HAACP certification. (ServSafe and HAACP certification will be a requirement during onboarding for any candidate that does not already have them)

SKILLS, LICENSES & CERTIFICATIONS

• Strong aptitude for problem solving and excellent interpersonal skills
• The ability to work with minimal supervision and able to make timely decisions independently
• Proficient in standard Microsoft Office applications

As noted above, this list is intended to reflect the current job but there may be additional essential functions (and certainly non-essential job functions) that are not referenced. Management will modify the job or require other tasks be performed whenever it is deemed appropriate to do so, observing, of course, any legal obligations including any collective bargaining obligations.

• Conduct regular comprehensive evaluations (audits) of locations’ kitchen and front of house operations, analyze results, and develop corrective action plans for performance failures. Work with local business partner teams in ensuring corrective action plans are fully implemented
• Develop and maintain a robust food & beverage operation manual
• Manage new club location start-ups and/or transitions and oversee training on AA specifications and procedures including menu item production and presentation, adherence to servery planograms, and equipment/inventory management and maintenance
• Verify training compliance and licensing documentation, and work with business partners to ensure corrective action is implemented in a timely manner
• Act as liaison with business partner Quality Assurance teams on all issues related to food safety
• Work closely with key stakeholders to ensure system-wide projects are rolled out efficiently, safely, and according to our specification
• Ensure Business Partner Performance Scorecards are available (including health and safety data as well as staffing numbers)
• Develop Lounge scorecards, including business partners with relevant CSS metrics
• Serve as the SME for the PGS Business needs in discussions with the appropriate teams
• Able to travel with short notice (including weekends and holidays) and work long hours (12-14 hours/day) under stressful, varying conditions between 50% - 75% of the time