Food Production Manager

About DO & CO

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

Responsibilities

• Direct and oversee daily food production, assembly, and tray-setting operations.
• Manage Food Production Supervisors and production staff to ensure efficient operations.
• Ensure finished products are delivered on time while maintaining quality standards.
• Develop, improve, and streamline production processes to increase efficiency, productivity, and cost-effectiveness.
• Monitor production performance and implement continuous improvement initiatives.
• Plan staffing levels and labor utilization according to production demands and budget.
• Lead, coach, motivate, and develop production teams.
• Coordinate ongoing employee training and onboarding.
• Conduct performance evaluations and provide regular feedback.
• Interview and hire production team members.
• Monitor labor costs and productivity.
• Identify operational issues and implement corrective actions.
• Present process improvements and recommendations to senior leadership.
• Produce operational reports and analyze production metrics.
• Ensure compliance with HACCP, FDA, and all food safety regulations.
• Maintain high food quality and presentation standards.
• Participate in food tastings to ensure product consistency.
• Monitor quality assurance programs and production standards.
• Promote a proactive safety culture.
• Investigate workplace accidents and complete required documentation.
• Monitor workplace safety performance.
• Maintain compliance with company policies and regulatory requirements.

Qualifications

• Minimum 3 years of experience in high-volume food manufacturing or high-volume food service production.
• Minimum 3 years of experience in a supervisory or leadership role managing production teams.
• Bachelor's Degree in Hospitality Management, Culinary Management, Food Science, Business Management, or a related field preferred.
• Strong knowledge of food production operations, HACCP principles, FDA food safety regulations, and food presentation and catering procedures.
• Strong leadership and team management skills.
• Excellent organizational and time management abilities.
• Ability to prioritize multiple projects in a fast-paced environment.
• Strong analytical and problem-solving skills.
• Excellent written and verbal communication skills.
• Ability to work effectively with cross-functional teams.
• Proficient with Microsoft Office (Word, Excel, Outlook).
• Ability to work long hours on foot and in environments with varying temperatures.
• Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs.

Benefits

• Pay rate: $70,000 - $85,000 annually.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events.