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Job Description


Key Accountabilitie

  • Ensuring that complete catering and equipment uplifts, involving the tray assembly, cutlery preparation, hollow ware, bulk equipment and deadhead activities, are prepared accurately, hygienically and safely in accordance with specific airline customer and company requirements and made available within pre-determined constraints.
  • Dynamic and most efficient calculation and planning of labour resource requirement based on existing and forecast business activities
  • Optimized utilization and prioritized allocation of all available resources in accordance with flight schedules and internal customer specific requirements
  • Continuous review of key activities and preparing recommendations for justifying, implementing and developing efficiencies, cost savings and improvements to existing work practices and methods
  • Comprehensive review and approval of monthly staff rosters, annual leave planners and absence reports
  • Reconciliation of resource utilization with actual business activity through structured performance measurement
  • Full investigation of internal and customer non-conformances, making recommendations for and installing corrective action disciplines to prevent recurrence
  • Review and planning of functional training requirements ensuring that compulsory and development training is available and attended
  • Preparation of annual and seasonal functional Capital Expenditure and labour requirement budgetary proposals based on forecast flight activity attaching detailed justifications.
  • Apply the Quality Policy and Quality System established in accordance with ISO 9001: 2000 international standards and execute all responsibilities according to the department work procedures while reflecting EKFC Quality Policy.

Essential Requirements and Competencies


  • Bachelor*s Degree (preferred: Hospitality, Aviation or relevant management discipline).
  • Proficient in using Excel for data collection and analysis.


  • At least 5 years of experience at Operations Manager level managing a core department.
  • Application of Lean Sigma theory and methodology preferred.
  • Track record of applying industry best practices within aviation, airline catering or hospitality settings.
  • Customer centric whilst remaining company focused.
  • Superior management skills; ability to influence and engage direct and indirect reports and peers.
  • Self-reliant, good problem solver, results oriented.
  • Exceptional written, oral, interpersonal and presentation skills