To manage the process and delivery of Etihads culinary and design program. Accountable for a consistent menu style, standards, product specifications and development process including all documentation of requirements and budgets tracking of, timelines and deliverables network-wide. 

• Maintain, update and communicate menu planning structure, timelines and detailed requirements for all routes and meal services ensuring consistency of EYs FandB offer network-wide and ensuring compliance with development and delivery timescales and budgets.
• Manage a team of Menu Specification Managers to ensure compliance with all requirements of style, standards and budget and leads the drive for continuous improvement in the quality of EYs FandB offer.
• Translates the EY food and beverage vision, style and standards into actionable plans, documents, procedures and processes to ensure delivery of a coherent and understandable style, characteristics, profile and language across the fleet and consistent, on-time delivery.
• Tracks product quality performance worldwide in regards to food and beverage delivery with detailed reports to colleagues and senior management to build and drive delivery of improved consistency of EY food and beverage.
• Drive the development of all sourcing opportunities in all markets to improve product consistency and reduce cost. Actively monitors cost impacts and seeks our brand alliance opportunities to enhance the Guest offer whilst mitigating cost. Ensure co-ordination with Delivery and Commercial teams at all times.
• Leads culinary input to station catering supplier selection processes and other supplier selection recommendations delivering robust analysis of caterer capability and commercial rational to support clear recommendations enabling good business decisions.
• Builds and delivers robust plans to maximize product development and new delivery opportunities to improve product quality and consistency.
• Reviews and recommends ancillary product definition according to segmentation, demographic per class
• Negotiates and supports catering service agreements, global contracts
• Works with all key suppliers, and especially EASC to determine and deliver a food category and commodity plan and to introduce a food supplier plan which leverages tactical and strategic supplier relationships to deliver tangible Guest benefit and decreased cost.
• Ensures close and robust liaison with Delivery and Commercial teams within EY Catering and with PandSM, GS and suppliers to ensure all stakeholder needs are effectively managed and ensuring all communication is clear and unambiguous.
• Collates competitor analysis of hospitality trends in FandB and reports quarterly to senior management on key changes and potential vision development requirements.

• Graduate in Hotel Management and Catering or related fields
• Food and beverage product development, project management and financial management experience
• With Diploma, 10 years of work experience with minimum 5 years within a similar function
• With Degree, 7 years of work experience with at least 4 years within a similar function
• Preference having worked in an ancillary driven airline environment
• Native English speaker or hold a minimum CEFR C2 level qualification or equivalent
• Food hygiene training to higher-level. Halal training is an advantage.
• Excellent business report writing, menu development and writing skills and broad communication and influencing skills in fluent English.