MAIN OBJECTIVES 

To supervise and support Inflight Services operations at HQ and the out station network to ensure that standards are maintained and policies are adhered to at catering centers. Responsible for operating the Inflight Services by ensuring all the flight are catered with minimum meal wasatage & catering equipment required accurately, and identifying areas on how to reduce cost, enhancing efficiency and minimising wastage of catering services.

MAIN DUTIES

1. Prepare ICOs monthly roster and make necessary alterations, updating the HR system accordingly.

2. Check, prepare, and consolidate catering checklists for all shifts.

3. Undertake any special assignments or projects as directed and defined by Manager Inflight Catering.

4. Attend internal and external meetings as instructed by Manager Inflight Catering.

5. Continuously evaluate the quality of service provided by the catering provider in comparison to the contract, and explore potential areas for cost reduction with the catering team.

6. Carry out project work and any other reasonable duties assigned by Line Manager

8. Maintain an up-to-date status report for all handled tasks, ensuring daily updates, and submit the report to Manager Inflight Catering at the end of each week.

9. Update and monitor all related files and documents in SharePoint.

10. Ensure that all scheduled and unscheduled flights are catered and equipped to GF standards at Base and for return sectors.

11. Ensure that charter flights are catered and equipped to meet commercial requirements at Bahrain Base and for return sectors.

12. Monitor operational changes related to flight delays and cancellations, and communicate all cancellation flights to the pricing manager to prevent any overcharges.

13. Ensure the accuracy of the meal wastage report, sharing it with Manager Inflight Catering on a monthly basis, and implement measures to control and improve wastage KPI.

14. Prepare and update the Galley loading plan, ensuring accurate communication and adherence to avoid any discrepancies.

15. Investigate all CCR operation reports and resolve them.

16.Provide support to the Inflight Experience department by liaising with flight attendants, airports, engineering, and cleaning departments for regular review of operations that may be required.

17. Submit shift reports to Manager Inflight Catering, highlighting target issues, offload analysis reports, areas of discussion with other departments, and any shortages.

18. Maintain a comprehensive understanding of Inflight Services manuals and ensure knowledge of GF product in the catering station.

19. Control the actual usage and misuse, if any, of GF assets and stored materials at the catering unit by implementing and maintaining proper storage, bin cards, and inventory for issues and receipts.

20. Liaise with the inflight planner and check the issuance, forecast, and expiry dates, finding solutions to any shortages or delays in equipment or products required for operation.

21. Coordinate with outstation caterers to arrange for Cargo and ensure the cabin load monitoring process is in place.

22. Monitor the daily direct delivery and ensure sufficient stock to cover the operation.

23. Raise weekly requests to BAS bond store, dry store, equipment store, and cabin appearance.

24. Ensure correct certification and verification of catering invoices (approximately BD300,000/month) by physically checking all ordered meal counts and other ancillary services provided for GF flights with supporting documents.

25. Perform any other tasks, assignments, and projects deemed necessary by Bahrain Headquarters.

26. Monitor and update all catering inventory.

27. Ensure proper control processes are in place for laundry items,galleyequipment/Damage/Report/Pyjama/Amenity, menus, etc.

28. Continuously review the Standard Uplift review.

EDUCATION & TRAINING

• Equivalent of HND level.

• Should be fluent in oral and written English and adept at figure work.

• Should have basic computer knowledge, preferable Microsoft Office.

EXPERIENCE

• Minimum 4 years of experience in Catering Industry with at least 2 years in aircraft catering at supervisory level.

• Exposure to all departmental structure within Inflight Services design development and delivery.

• Knowledge of airline operating procedures and cabin service techniques is highly desired.

• Fluent in English Language and knowledge of Arabic and French is desirable.