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.