About the role
Summary
Duty Manager
Based at Stansted Airport
Contract type: Permanent
20 Hours per week
£19,053 per annum
Why CAVU?
For airports, for partners, for people. We are CAVU.
Formed from the union of MAGO, MAG USA and our network of direct-to-consumer brands - who together drive market leading passenger spend for airports across the world - we have combined our resources to address evolving passenger needs today and exceed them as we move forward into tomorrow.
From our revenue accelerating single platform technology, Propel, through to our world class hospitality venues including Hangar, 1903, Proof65 and Escape Lounges - our solutions make travel more seamless and enjoyable for passengers and more profitable for our clients and partners.
Our name is taken from the aviation, meteorology term, ‘Ceiling and Visibility Unlimited’, which designates the perfect flying condition.
More than just a name, CAVU is our mindset. It represents all that we stand for. Our proud aviation heritage, our drive to push boundaries, and the very essence of what we do: creating seamless, enjoyable travel experiences for airport passengers.
Together, we can reach new heights. Together, we are CAVU
The role
To manage the operational delivery of our business units to ensure they achieve the highest professional standards, culinary excellence and comply with all legislative requirements including compliance with health and safety legislation, food hygiene legislation and the service of alcohol.
Responsible for the Lounges and/or F&B units’ day to day operations; supporting the achievement of budget targets by effectively performance managing the on-shift team and direct line management of assigned colleagues.
Duties will include
Being the point of escalation, as the senior manager on site, for any complaints within the lounge.
Responsible for ensuring the requirements for food hygiene are implemented and instilled in the team.
Responsible for all operational requirements including, (but not exhaustive), appropriate staffing levels against business volume, deployment of team members, appropriate rotation of staff to ensure skill maintenance, table/customer planning,
reception…
