Job Title: Executive - International F&B Ops
Industry: Aviation
Location: Gurugram
Job Type: Full-Time
Minimum Qualification: Graduate from a recognized university
Experience: Minimum of 3 years of experience, preferably in airlines and flight kitchens
Roles and Responsibilities:
- Day-to-Day F&B Operations:
- Manage and coordinate F&B operations across North Indian stations to ensure smooth daily operations and timely issue resolution.
- Work closely with F&B service providers to address and resolve any service-related concerns, including meal quantities based on occupancy and special passenger requests (e.g., vegan, vegetarian).
- Communicate flight occupancy levels and passenger preferences to F&B service providers for accurate meal planning and delivery.
- Disruptions & Unscheduled Flights:
- Handle F&B service management for unscheduled flights and operational disruptions to ensure consistent service quality.
- Coordinate with stakeholders, including the 24/7 Command Center and Procurement & Supply Chain, to maintain efficient F&B service during irregular operations.
- Launch & New Initiatives Support:
- Provide support for launching new stations, menus, aircraft, and other service initiatives as needed.
- Collaborate with the Lead-F&B Delivery Management and other stakeholders on additional projects related to F&B service delivery.
- Ad-Hoc Requests:
- Address specific requests from the Delivery Unit and stakeholders to contribute to overall service efficiency.
Qualifications & Skills:
- Technical Knowledge: Strong understanding of airline F&B operations, with the ability to work with cross-functional teams effectively.
- Communication Skills: Excellent verbal and written communication skills for stakeholder interaction and service provider coordination.
- Stakeholder & Operations Management: Proficiency in managing day-to-day operations, problem-solving, and stakeholder collaboration.
- IT Skills: Proficient in Microsoft Office Suite and related software tools.
Key Performance Indicators:
- Operational Execution: Timely completion of uplifts, occupancy change updates, and special meal requests.
- Service Quality: Consistency in service delivery and minimal instances of short uplift or lack of special meals.
- Stakeholder Coordination: Effective communication and collaboration with F&B Services and other internal business units.
