General Manager (Ottawa)

Position Summary

Manages and directs the operation of the airline catering unit or “flight kitchen” with gross revenues of $350,000 to $2.1M+ and direct and indirect headcount of 8 to 70+ employees. Essential Duties and Responsibilities

Leads and manages exempt staff of all Departments in the Airline Catering unit, including Food production, Transportation, Equipment Processing, Storeroom, Dish‑room/Porters, and Quality Assurance. Ensures customer service and compliance with airline account requirements, production processing, on‑time performance, equipment inventory, and quality assurance controls. Drives achievement of business objectives and goals related to food costs, labor costs, sanitation, quality assurance, market track goals, and airline objectives. Maintains the highest level of HACCP, FDA, Local Airport, Quality Assurance, and Airline Specifications compliance. Monitors menu cycles to ensure uninterrupted customer service and satisfaction. Manages day‑to‑d...