The Catering Operations Manager is responsible to ensure all Caterers and suppliers comply with AC specifications and standards. Provide all necessary guidance, equipment and supplies to Caterers. Responsible for Caterers on time performance within the designated territory. Responsible for all aspects of food, equipment and employee safety within scope of job.

Responsible for product quality and response to Customers reaction.Responsible monitor and follow up with quality audit programs to ensure optimum product quality, provisioning integrity and value for the money (i.e. Medina Audits).Responsible and accountable for catering and commissary product quality and for provisioning integrity on all flights operating in the designated territory, including products or services from third party suppliers.Participate in the development of flight catering standards/specifications.Implement and monitor Commissary & Catering specifications established by HQ.Audit Caterers’ compliance and performance against zero defects provisioning integrity.Implement corrective action for product or service deficiencies recorded within OBR (On Board Reporting).Maintain close contact with the appointed caterer through start up and beyond providing varying levelsof support as required.Maintain close association with frontline product and caterer performance by ensuring adequate timeairside at flight arrivals and departures.Responsible to investigate and assess root cause of any delays allocated to IFG delays. Provide proactive solutions to caterers to prevent recurrences. Responsible to challenge IFG delays incorrectlyassigned.Ensure that caterers within assigned areas segregate AC’s material and equipment to be stored safelyand that good housekeeping practices are evident and maintained.Monitor and ensure any damaged equipment is quarantined and returned to the appointed service pointfor repair.Work closely with Caterers and 3rd party suppliers to ensure AC NewCat protocols are followed andbudget is under control.Work closely with the rest of AC Catering team (Planning/Scheduling/Galley/Supply Chain, etc.)Interface and communication effectively with IFS Field Management and Cabin Personnel.Work closely with SOC/STOC and local airports’ management teams.Maintain effective relationship with AC Station Managers and/or appointed airport agencies as is necessary to support the corporate commercial/operational objectives of this division.Responsible for effective working relationships with contracted Caterers to ensure the clearunderstanding and necessary communication of all AC Commissary & Catering/In-Flight Product standards.Work closely with health and safety to ensure equipment safety issues are agreed on and corrected.Responsible to ensure Caterers compliance to all AC SOPs, safety and quality standards (incl. food).Ensure/audit Caterers compliance to AC audit and quality assurance standards.Maintain safety as first topic day to day (production and administration)Assuming any responsibilities delegated by the Manager Catering OperationsIn person’s absence, all responsibilities for duties are delegated to another qualified individualKeep abreast of corporate initiatives and communicationsEstablish and maintain position Business Processes and Procedures for the positionFollow IRAM (Intuitive Risk Assessment Model) for change or introduction of equipment, processes andprocedures and when conducting all investigations (refer to iAMS Publication 1, Appendix C) IF APPLICABLEFollow document retention guidelines (IFS Quality Manual Publication 355 Chapter 2 and/or and iAMS Manual, Publication 1, Chapter 4)Refer to IFS Quality Manual Publication 355 Chapter 1.3 and/or iAMS Manual, Publication 1, Chapter 5 for SMS Management Responsibilities

University degree helpful but not required.Knowledge of commercial airline business.A definite multi-tasker that manages various operational issues and priorities at the same time.Capable of working under pressure and meeting deadlines whether independently or within a team.Self-motivated, proactive with drive to deliver results.Analytical and problem-solving skills a must.Fundamental knowledge of HAACP and International Food Handling Standards.Effective communication and interpersonal skills required with complete fluency in English.Cultural awareness required to build business and working relationships in various geographic locations within AC network.Requires knowledge of the field of work, incl. equipment, technology and procedures.Working knowledge of Microsoft Office suiteKnowledge of airport operations and all Catering systems.

Candidates must be eligible to work in the country of interest, at the time any offer of employment is made and seeking any required work permits/visas or other authorizations which may be required is the sole responsibility of the candidates applying for this position.

Fluent in English, oral and written; French and other languages an asset

Air Canada is strongly committed to Diversity and Inclusion and aims to create a healthy, accessible and rewarding work environment which highlights employees’ unique contributions to our company’s success.

Air Canada thanks all candidates for their interest; however only those selected to continue in the process will be contacted