To support Inflight Services operations at Base as well as outstation network and ensure that standards are maintained and policies are adhered to at catering centers. To be responsible for operating the Inflight Services ACSI, Sabre and Soymeal system by entering meal uplifts & catering equipment required accurately, and identifying areas on how to reduce costs, enhancing efficiency and minimizing wastage of catering services.

Flight Catering Operations & Uplift Management

• Ensure that all on or off schedule, flights are catered and equipped to GF standards, at Base and for return sectors.

• Physically check, verify the equipment loading and off-loading on aircraft, production materials and prepare uplift for all GF flights.

• Liaise with specific outstations for extra or off schedule operations and arrange uplifts accordingly and arrange retrieval of all surplus GF equipment.

• Ensure that all return sector flights catered EX-BAH are email advised for the actual catering on board.

• Constantly monitor operational changes in ACSI system / Email relating to delays and cancellation of flights. Network wise caterers need to be advised to revise their catering accordingly, prompt action is required to avoid caterers charging GF for cancelled meal uplift.

• Check, record and save all final catering figures supplied by caterers into Skymeal and ACSI system.

• Due to Cargo constraints, liaise with caterers to cabin load items in small quantity by re-packing equipment in meal carts and forward to out-stations to ensure flights service disruptions. This function is carried out by liaising with BAH Customs for their approval and necessary email advice sent to concerned stations.

Catering Quality, Hygiene & Standards

• Highlight any visible food specification or standard/ hygiene requirements that are seen as obviously irregular to the Products, Hygiene and Standards department.

• Responsible for ensuring that all the products provided by catering contractors are prepared, stored and transported onboard the aircraft and are of hygienically accepted standards and conditions. Any deviations noted must be recorded, reported and measures taken to correct the situation with full report forwarded to HQ.

• Raise, receive, verify, and control direct orders, ensuring specifications are met, expiry dates are recorded on invoices, and delivered items undergo quality checks.

• Ensure caterers adhere to Gulf Air standards regarding meal and equipment quality.

Catering Contractor & Stakeholder Coordination

• Liaise with Catering Contractor at BAH station to ensure they understand and fulfill their catering service level obligations and ensure monthly stock returns are provided to ensure company’s interest is maintained.

• Support wider Inflight Services department through liaison with flight attendants, airports, engineering and cleaning departments on shift for regular review of operations that may be required.

• Verify laundry quantities and coordinate with the caterer and laundry service to ensure sufficient quantities onboard.

Systems Monitoring & Operational Control

• Check and take immediate appropriate action on all mail/telex correspondence, monitor ACSI/ Sabre and Skymeal system for numerous flights pax figures/ special meals/ catering estimates and respond to all urgent communications.

• Establish system to reduce meal wastage to the minimum by liaising closely with GF RESV/ Ground Services/ Catering Contractors and effective utilization of ACSI and Sabre system.

Inventory & Asset Control

• Control actual usage and misuse if any of GF assets, stored material at catering unit by implementing and maintaining proper storage and Bin Cards/ AirServ Inventory for issues and receipts.

• Arrange and forward relevant Menu and Wine Cards to respective catering stations as per Menu cycle rotations if needed.

Financial Control & Reporting

• Certify catering invoices (Approx. BD300,000/ month) by caterers by physically checking all ordered meal count and other ancillary services provided for GF flight with supporting documents.

• Submit shift report to Catering Operations Controller highlighting review of target issues, offload analysis report, areas of discussion with other departments and any shortages.

Documentation & General Responsibilities

• Maintain, understand Inflight Services manuals and oversee knowledge of GF products in catering station.

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

• Conduct any task as assigned by the by Management in the related field.

Bachelor’s degree in Catering, Hospitality, Aviation, or a related field.

Fluent in written and spoken English, with good numerical skills.

Basic computer literacy, preferably Microsoft Office

0-2 years of experience in catering or a related field.