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Manager Hub

4 weeks ago

Abu Dhabi, United Arab Emirates Etihad Airways Full time

Synopsis The Manager Hub and Global Lounge Design will manage the delivery of assigned culinary projects for lounges and onboard, working closely with Culinary Managers and cross-functional teams to ensure concepts are developed, tested, and implemented to brand and operational standards. The Manager will support the Senior Manager Culinary Standards in delivering innovative dining experiences, maintaining quality consistency, and ensuring projects are completed within agreed timelines and budgets. Accountabilities Manage assigned lounge and onboard culinary projects from brief through to delivery, ensuring milestones, budgets, and quality standards are met. Work closely with Culinary Managers to develop menu cycles, presentation guidelines, and service delivery frameworks.

Coordinate with Catering, Service Delivery, Procurement, Marketing, Training, and Finance teams to ensure smooth project execution. Prepare and maintain product specifications, SOPs, and operational documentation for assigned projects. Support supplier engagement, including RFQs, contract coordination, and performance tracking. Monitor and report on assigned CAPEX/OPEX budgets, highlighting risks and optimization opportunities.

Assist with product trials, testing, and operational readiness checks to ensure successful implementation Conduct quality checks and audits for assigned lounge and onboard culinary programs, reporting findings and recommending improvements. Contribute to competitor analysis, market research, and guest feedback reviews to inform project decisions. Prepare presentations and updates for internal stakeholders on project status and outcomes. Education & Experience 5 years of experience with a university degree or equivalent; Hospitality, Culinary Arts, or related field preferred.

Minimum 3 years’ experience in project management within airline catering, hospitality, or related sectors.

Experience

managing product or service development projects from concept to implementation. Strong coordination and organizational skills with the ability to manage multiple projects simultaneously. Commercial awareness with basic budgeting and supplier management experience. Knowledge of culinary trends, premium hospitality standards, and operational catering processes #J-18808-Ljbffr