Denver, Colorado, United States
Leading airline catering units, my focus is on sustaining operations that generate over $140 million in revenue. The role demands meticulous oversight of performance metrics, cost management, and rigorous quality and sanitation standards. My tenure as General Manager Operations honed my ability to lead large teams in exceeding targets and maintaining strict compliance with customer specifications. With certifications in Lean and Six Sigma, I am committed to driving operational excellence and continuous improvement within the dynamic environment of airline catering services.
Lead Operational Excellence: Drive continuous improvement across safety and service delivery metrics, ensuring alignment with business goals and customer satisfaction. Performance Management: Develop and lead a high-performance team culture that thrives on accountability, efficiency, and innovation. Automation & AI Integration: Champion the use of automation and AI to enhance operational workflows and decision-making capabilities. Customer Focus: Ensure the highest levels of service quality to our airline partners, consistently meeting and exceeding expectations. Profitability Improvement: Optimize resources, streamline processes, and implement cost-saving initiatives to boost bottom-line results. Employee Engagement: Foster a collaborative, inclusive, and empowering environment that supports team growth and satisfaction.
• Oversaw operations of airline catering units with $130+ million in revenues and 1000+ employees. • Managed key performance metrics, labor and food costs, quality assurance, and sanitation. • Led staff to exceed targets and ensure compliance with customer specifications and labor agreements.
Manages and directs the operation of the airline catering units or “flight kitchens” with gross revenues of $100+ million and direct and indirect headcount of 700+ employees. Responsible for the maintenance of key performance metrics and drives to meet business objectives and goals set by superior related to labor costs, food costs, quality assurance, sanitation, market track goals, airline goals and objectives. Lead and Manages operation staff on a day-to-day operation aspect to drive for exceeding set targets in all departments Culinary/Hot Kitchen, Assembly and Transporation departments. Maintains customer requirements/specifications and service requirements are complained with on all airline accounts. Monitors employee relations in each Department, ensures compliance with the National Master and Local Addendum labor agreements in the departments.
Responsible for financial, operational, quality and regulatory performance of the department
Acquire a working knowledge of the operation from planning and design to delivery.
Provisioning International flights with proper equipments.
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