Airline Catering- Manager Duty; Overnight Shift

Classification: Non-Exempt

Salary Range: $28.00/hr - $30.00/hr

Date: January 2026

The Manager on Duty is responsible for coordinating production, preparation, transportation (if applicable), sanitation and inventory control to deliver accurate, quality service to our customers. They manage the budget operations to achieve financial goals, ensure training is effectively administered, and ensure compliance with USDA/FDA and HACCP plans and regulations. They ensure safety awareness and prevention measures are followed within the facility on a continuous basis to prevent accidents.

• Supervises Production department, Sanitation Department and Transportation Department
• Ensure safe practices are followed while loading and unloading
• Comply FDA and USDA inspection and verification procedures
• Ensure compliance with food safety and HACCP requirement within the facility
• Ensure efficient dish room operation and that porters sanitize equipment, the facility and maintain effective sanitizing processes
• Ensure Pac process is accurate, packed correctly, quality standards are followed and delivery of product in accordance with customer requirements
• Manage production inventory in facility to ensure purchasing orders product where no shortages occur
• Ensure all equipment is properly maintained and in good working condition
• Manage departmental costs to ensure attainment of monthly financial budget
• Ensure HACCP procedures are followed and employees are trained
• Ensure safety awareness and training in implemented in all related departments

• Knowledge of internal policies and procedures
• Competent to work independently within area of expertise
• Ability to solve quality related problems
• Ability to deal with a variety of compliance situations and implement continuous improvement
• Knows and follows all safety requirements; strives to maintain a safe work environment
• Effectively gives and receives feedback; willingly asks questions and seeks direction, as needed
• Must be able to function within a team environment
• Performs tasks under general supervision

• Minimum of a AA degree or an equivalent combination of education and experience
• Manufacturing experience and/or Food Processing industry a plus
• A minimum of 4-5 years broad-based Operations Management
• Working knowledge of HACCP, USDA and FDA compliance
• Financial management and Leadership skills
• Effective employee relations skills
• Effective written and verbal communication skills
• Proficient with Microsoft Office suite, specifically in Excel