Manager, Production Excellence & Continuous Improvement

As Manager, Production Excellence & Continuous Improvement for dnata Catering, you will lead operational excellence across food production by improving safety, quality, service, cost, and productivity. You will manage and develop production teams, while partnering with the Head Production Chef, culinary, quality, supply chain, and operations teams to ensure meals are produced to established recipes, portion sizes, presentation standards, and food safety requirements. The role is accountable for identifying performance gaps, analyzing root causes, standardizing processes, reducing waste and variation, and delivering measurable improvements through structured continuous improvement methods. You will establish performance metrics, lead cross-functional improvement initiatives, sustain gains through standard work and visual management, and build a culture in which employees actively identify and solve operational problems. Strong production planning, inventory management, change leadership, and problem-solving capabilities are essential to ensure reliable, efficient, and high-quality operations.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES:

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• Lead the site production continuous improvement program and develop a prioritized improvement roadmap aligned with safety, quality, service, cost, and productivity goals.
• Establish, monitor, and communicate key performance indicators, including throughput, labor productivity, yield, waste, rework, schedule attainment, and service performance.
• Facilitate structured problem solving and root cause analysis using Lean, Six Sigma, Kaizen, 5S, value stream mapping, and related continuous improvement tools.
• Partner with cross-functional teams to redesign workflows, remove bottlenecks, improve capacity utilization, and reduce process variation and non-value-added activity.
• Develop and sustain standard work, visual management, daily performance routines, and control plans to ensure improvements are maintained.
• Coach leaders and frontline employees in continuous improvement principles, data-based decision-making, and effective change adoption.
• Supervisory/Management Responsibilities
• Schedule and assign work for department staff; follow up on results.
• Supervise employees in daily activities including training, motivating, and corrective action as required to enhance capabilities and performance.
• Enforce systems, policies, and procedures.
• Follow established rules of each unit for entry to building and work areas, properly attired and In compliance with HACCP/GMP guidelines for personal hygiene and observe security precautions as mandated by unit management.
• Ensure menu specs are available on all stations to guide portion, foods and supplies to be packaged or assembled into trays.
• Comply with all HACCP/GMP and dnata Catering sanitation and proper food handling policies and procedures.
• Portion and garnish hot cooked foods, such as meat and vegetables, into individual serving dishes. Inspect dispensed items for contamination by foreign bodies.
• Properly return food for storage or dispose of unused food items or supplies to proper storage facility for future use with adherence to dating and rotation schedule.
• Remove pans or trays of portioned salads, desserts, rolls, cream, and other cold food items from refrigerator or pantry, and place at appropriate station for tray assembly counter/tables to facilitate assembly of meal trays.
• Store completed trays in airline storage carts or containers to be transported to airplane.
• Employee is regularly exposed to extreme cold (35-40 Degrees).

Nonessential functions:

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• Other duties as assigned.

QUALIFICATIONS:

• Food Service experience required.
• A minimum of 2-5 years supervising a food production environment
• Knowledge of HACCP requirements, USDA, GMP, and sanitation requirements.
• Knowledge of cold food production processes
• Competent written skills and effective verbal communication skills
• Computer skills a plus (Microsoft). Inventory knowledge.
• Knowledge of quality systems and standards.
• Knowledge and experience in production and manufacturing techniques.
• Demonstrated experience leading continuous improvement initiatives in a high-volume production, manufacturing, food service, or catering environment.
• Working knowledge of Lean, Six Sigma, Kaizen, 5S, value stream mapping, standard work, visual management, and root cause analysis.
• Ability to analyze operational data, translate findings into improvement plans, quantify benefits, and track results through appropriate performance metrics.
• Strong facilitation, project management, stakeholder engagement, coaching, and change management skills.

Intellectual/Social demands:

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• While performing the essential functions of this job, the employee is continuously asked to multi-task under time limits.  Position requires constant attention to precise details and accuracy of specified standards including following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires constant attendance and punctuality - Is consistently at work and on time. Follows instructions, responds to management direction; Takes responsibility for own actions; Completes tasks on time or notifies appropriate person with an alternate plan. Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. 

Physical demands:

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• While performing the duties of this job, the employee is regularly required to stand, walk; reach with hands and arms and stoop, kneel, or crouch. The employee must regularly lift and /or move up to 30 pounds. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Use equipment and materials properly.

• Work environment:

• The essential functions of this position are performed indoors. The noise level in the work environment can range from minimal to loud. While performing the duties of this job, the employee is regularly exposed to extreme cold (35-40 Degree).