Duty Manager

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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, Proof
65 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

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 processes, daily banking including investigations following discrepancies.
• Working with the Kitchen Manager and responsible for efficient stock ordering, stock control, invoicing and ensuring receipt of deliveries are managed and recorded daily in line with MAG policy.
• Accountable for the legislative requirements of the lounge/F&B area, including Health & Safety, food hygiene and serving of alcohol.
• Responsible for the correct handling of waste in line with Lounge and airport requirements.
• To assist with the preparing of staff rotas, timesheets and absence administration.
• Responsible for any other reasonable requests as designated by management.

• A solid background in the hospitality sector, with a proven track record
• Experience of managing catering teams either in house or via contracted providers
• Successfully managed budgets, capable of prioritising spend, driving profit and identifying cost efficiencies
• Computer literacy on mainstream PC applications including Microsoft office
• Ability to lead, inspire and motivate a diverse team with fairness and empathy, having courageous performance discussions as appropriate
• Able to create a culture of results within a high pressured environment through a strong team spirit & is highly organised in working style, prioritising, scheduling and delegating with skill
• Takes ownership, is committed to achieving growth by creating a culture of innovation commitment and engagement
• Food Hygiene level 3 or above would be an advantage
• Know the key principles of risk assessment and how to identify, plan for and minimise risks to the service and operation.

As a CAVU…