Managing Director

at  Gate Gourmet

We’re looking for motivated, engaged people to help make everyone’s journeys better.

Main Duties & Responsibilities:

• Establishes and maintains annual budgets, profit objectives and responsibility for the financial and operational performance of each Unit through effective management of each leadership team and collaboration with Finance.
• Maintains an up-to-date knowledge of the specific Key Performance Objectives (KPI’s) and other operational performance goals of each Unit, adjusting annually as Global objectives evolve. Initiates corrective action plans to ensure individual and team efforts are adjusted as needed to stay on track in efforts to achieve profit and performance objectives.
• Ensures customer specifications are clearly understood and that all products and services are being prepared and/or performed to the customer’s satisfaction, as reported through regular surveys. Collaborates with Commercial team to develop and maintain good customer relations through periodic meetings at individual airports and corporate offices.
• Ensures Unit Management teams are complying with all corporate Quality and Safety training and tracking programs to ensure food safety, accident and injuries goals are met.
• Establishes and directs a regional labor control plan designed to meet future staffing needs of each Unit, with emphasis on professional development of internal candidates for promotion through ensuring widespread participation in performance management programs.
• Directs the establishment of, and ensures the execution of, routine and preventive maintenance programs for all kitchen equipment (cooling, heating, refrigeration) to minimize cost and increase the planned life of these assets.
• Directs and coordinates regional planning for construction of new and/or expanded facilities to includes capital planning, capacity studies, feasibility analyses, and facility layout and design.
• Develops short and long-range strategic plans, both financial and non-financial, for each Unit.
• Ensures compliance with all local, state, and federal laws governing the conduct of business and ensures understanding and compliance with all corporate policies, procedures and collective bargaining agreements.
• Achieves operation/organizational goals by establishing standards and procedures; measuring results against plans and KPI’s; evaluating and improving methods; course correcting as necessary. Utilizes corporate assets including but not limited to Lean/Opex, Human Resources, Labor Relations, IT, SAP and CIM representatives to support goal achievement.

If you want to be part of a team that helps make travel and culinary memories, join us

• Establishes and maintains annual budgets, profit objectives and responsibility for the financial and operational performance of each Unit through effective management of each leadership team and collaboration with Finance.
• Maintains an up-to-date knowledge of the specific Key Performance Objectives (KPI’s) and other operational performance goals of each Unit, adjusting annually as Global objectives evolve. Initiates corrective action plans to ensure individual and team efforts are adjusted as needed to stay on track in efforts to achieve profit and performance objectives.
• Ensures customer specifications are clearly understood and that all products and services are being prepared and/or performed to the customer’s satisfaction, as reported through regular surveys. Collaborates with Commercial team to develop and maintain good customer relations through periodic meetings at individual airports and corporate offices.
• Ensures Unit Management teams are complying with all corporate Quality and Safety training and tracking programs to ensure food safety, accident and injuries goals are met.
• Establishes and directs a regional labor control plan designed to meet future staffing needs of each Unit, with emphasis on professional development of internal candidates for promotion through ensuring widespread participation in performance management programs.
• Directs the establishment of, and ensures the execution of, routine and preventive maintenance programs for all kitchen equipment (cooling, heating, refrigeration) to minimize cost and increase the planned life of these assets.
• Directs and coordinates regional planning for construction of new and/or expanded facilities to includes capital planning, capacity studies, feasibility analyses, and facility layout and design.
• Develops short and long-range strategic plans, both financial and non-financial, for each Unit.
• Ensures compliance with all local, state, and federal laws governing the conduct of business and ensures understanding and compliance with all corporate policies, procedures and collective bargaining agreements.
• Achieves operation/organizational goals by establishing standards and procedures; measuring results against plans and KPI’s; evaluating and improving methods; course correcting as necessary. Utilizes corporate assets including but not limited to Lean/Opex, Human Resources, Labor Relations, IT, SAP and CIM representatives to support goal achievement