Job Description

Job Title: Executive - International F&B OpsIndustry: AviationLocation: Delhi/Mumbai/BangaloreJob Type: Full-TimeMinimum Qualification: Graduate from a recognized universityExperience: Minimum of 3 years of experience, preferably in airlines and flight kitchensRoles 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.

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