Jobs at Emirates Flight Catering (EKFC)

Prepare management reports, reconciliations, journal entries, audit schedules, budgets, and month-end closings. Supervise accounting staff, coordinate with finance and operational departments, monitor expenditures and variances, maintain financial policies and internal controls, and improve accounting workflows through automation and new procedures.

Assists the F&B Manager in operating a luxury food and beverage lounge, overseeing safety, hygiene, staffing, training, costs, inventory, food quality, menus, customer complaints, and service improvements. Coordinates with production teams, analyzes customer feedback, supports revenue growth through beverage concepts, and ensures compliance with HACCP, ISO 9001:2015, company procedures, and government regulations.

Manage IT projects from planning through delivery, including schedules, budgets, resources, risks, stakeholders, reporting, and team leadership. Coordinate application, infrastructure, and digital transformation initiatives while ensuring quality, timely completion, and business alignment. Lead change management, training, post-mortems, and continuous improvement efforts. The role requires strong technical understanding, communication, analytical, organizational, and multitasking skills, plus proficiency with project management tools such as Monday.com, Jira, and Microsoft Project.

Oversee daily food and beverage outlet operations, service quality, food costs, productivity, profitability, and sales performance. Coordinate menu planning and kitchen execution, resolve customer complaints, inspect outlets, and recommend new products. Manage budgets, staffing, employee development, inventory coordination, hygiene, safety, quality, and ISO compliance while driving continuous operational improvement.

Assists the F&B Manager with lounge operations, staffing, training, cost control, food quality, menu development, customer complaint resolution, and service improvement. Ensures compliance with safety, HACCP, hygiene, ISO 9001, and company procedures while coordinating with production teams to maintain food presentation and quality. Analyzes customer feedback, manages inventory and records, and supports continuous improvement and revenue growth.

Coordinates administrative and operational activities, procurement and installation schedules, records, budgets, workforce planning, compliance support, audits, training, and departmental events. Supervises junior administrative staff, tracks project milestones, supports food safety and hygiene actions, and ensures timely completion of administrative and operational tasks across departments.

Lead large, diverse teams across premium airport food and beverage operations, delivering exceptional passenger experiences and operational excellence. Manage P&L, forecasts, budgets, CAPEX, service quality, cost control, food safety, and risk management. Drive continuous improvement, new openings, expansions, transformations, and concept development while coordinating with chefs, management teams, and suppliers across multiple high-volume outlets.

Execute supplier negotiations, award recommendations, and contract finalization while optimizing cost, quality, and service. Collaborate with stakeholders to align purchasing priorities, lead savings initiatives, research sourcing strategies, monitor category spend and supplier performance, and strengthen vendor relationships. Use e-sourcing and e-procurement tools, ensure contractual compliance, and integrate health, safety, quality, and environmental requirements into procurement processes.

Manage cost and manufacturing data analysis, cost standards, wastage, variances, landed costs, and benchmarking. Maintain costing data in ERP systems, analyze product and production changes, reconcile purchase costs, and prepare reports supporting profitability, procurement, and production decisions. Collaborate with Finance, Production, Commercial, and Supply Chain stakeholders while contributing to costing methodologies, KPI reporting, process improvements, and ERP cost-system implementation.

Supervise food and beverage operations to ensure high-quality service, food safety, hygiene, cost efficiency, and compliance with company and ISO standards. Lead and coach staff, manage complaints, create shift rosters, monitor customer feedback, implement improvements, maintain accurate records, and manage inventory while supporting continuous operational improvement.

Creates and improves bar menus, prepares beverages to recipe standards, supervises bar operations, trains and coaches service staff, manages inventory, resolves guest concerns, and ensures compliance with hospitality, safety, quality, and service procedures.

Manage strategic sourcing activities, supplier negotiations, contract awards, cost-saving initiatives, and supplier performance. Collaborate with stakeholders to align purchasing priorities, monitor category spend and savings, and improve procurement efficiency. The role requires procurement or category management experience, knowledge of F&B and non-F&B categories, ERP proficiency, sourcing expertise, vendor relationship management, and contract knowledge.

Manage assigned laundry-service accounts, serving as the primary customer contact and coordinating internal stakeholders to meet service-level agreements and KPIs. Oversee high-volume outlet operations, logistics, quality, delivery performance, complaints, root-cause analysis, compliance, budgets, cost optimization, staffing, and team performance. Ensure safe, efficient service delivery while maintaining customer satisfaction and financial targets.

Supervise food and beverage lounge operations, ensuring high-quality service, food safety, equipment standards, stock levels, staff coverage, and efficient back-of-house operations. Communicate assignments, conduct lounge spot-checks, monitor rosters and task allocation, investigate safety incidents, maintain records and inventory, and train staff on product knowledge and service procedures to improve customer satisfaction.