MANAGER – INFLIGHT DINING EXPERIENCE

JOB PURPOSE To develop and enhance the onboard dining experience by designing innovative food and beverage concepts, managing menu strategy and product development, and collaborating with catering partners and internal stakeholders to deliver a consistent, commercially effective, and customer\-focused inflight offering KEY RESPONSIBILITIES **Dining Experience Strategy** * Develop and implement onboard dining concepts aligned with brand standards, customer expectations, and business objectives. * Review and refresh menu offerings across cabin classes based on passenger preferences, market trends, and competitive benchmarking. * Identify opportunities to enhance the overall inflight dining experience through product innovation and service improvements. **Menu \& Product Development** * Lead the development of food and beverage products, seasonal menus, and special meal offerings. * Define product specifications, presentation standards, portion controls, and menu descriptions to ensure consistency and quality. * Manage the introduction of new menu items and promotional offerings from concept through implementation. **Commercial \& Performance Management** * Analyze customer feedback, consumption trends, product performance, and food costs to drive menu optimization. * Evaluate pricing, product mix, and profitability to recommend improvements and maximize value. * Support cost\-management initiatives while maintaining product quality and customer satisfaction. **Stakeholder \& Supplier Management** * Collaborate with catering partners, procurement, marketing, finance, and operational teams to ensure menu feasibility and successful implementation. * Work with suppliers and catering providers to assess new products, ingredients, and dining concepts. * Support product evaluations, tasting sessions, and menu approval processes. **Compliance \& Governance** * Ensure compliance with food safety, allergen, nutrition, labeling, and regulatory requirements. * Maintain accurate menu specifications, product documentation, approval records, and version control. Monitor adherence to established dining standards across the onboard catering product portfolio. EDUCATION / QUALIFICATIONS Bachelor's degree in Hospitality Management, Food \& Beverage Management, Culinary Arts, Logistics, Marketing, Business Administration or an equivalent major in the related field EXPERIENCE A minimum of 6 years of experience in the related field