Vista has transformed the private dining experience in the air – so our members can cherish time together on board one of our business jets. Our Private Dining Team works with more than 7,000 suppliers around the world: the finest producers and purveyors, the most sought-after private chefs, and Michelin-starred restaurants, to source the freshest and highest quality ingredients and dishes.

With the growth of the Private Dining Team, we are looking for a Catering Cost Control Analyst with a keen understanding of international cuisine, attention to detail, and strong computer literacy to join the Private Dining team.

A hybrid role that merges financial and operational analysis with high-end catering support in the private aviation industry. The successful candidate will help oversee catering cost controls, maintain supplier pricing and menu data, and support the Private Dining team in delivering exceptional inflight experiences—while ensuring budgetary discipline and process compliance.

Reporting to the Senior Cost Control Analyst, you will be joining a multi-national team that operates 24 hours a day, 7 days a week. The Catering Cost Control Analyst will receive office-based training and the role will then transition into a flexible, hybrid position.

• Monitor catering-related expenditures across global suppliers and regions.
• Provide administrative and analytical support to the Senior Cost Control Analyst.
• Contribute to cost-saving initiatives and strategies for inflight catering.
• Manage and process expenses using Chrome River software to eliminate expense backlogs, maintain accurate records, and comply with company policies.
• Assist in supplier pricing reviews to ensure efficient sourcing.
• Work with finance and operations teams to evaluate catering-related financial performance as needed.
• Develop a deep understanding of VistaJet’s Private Dining processes and systems.
• Maintain and update supplier price lists and menus with accuracy and attention to detail.
• Support timely and correct menu submissions in coordination with suppliers, restaurants, and hotel partners.
• Comply with food safety, dietary, and allergen regulations.
• Participate in the automation and improvement of internal catering and menu systems.

• Strong analytical skills with an emphasis on financial reporting and cost management.
• High proficiency in Microsoft Office, especially Excel and Outlook.
• Experience with ERP and expense management platforms; familiarity with Softco is a plus.
• Meticulous attention to accuracy in both financial and culinary data.
• Solid understanding of global cuisines and luxury inflight catering standards.
• Awareness of food safety protocols and allergen handling.
• Excellent written and spoken English, with strong grammar and menu-writing skills.
• Ability to work effectively across departments and with international vendors.
• Thrives in a dynamic, detail-oriented, client-facing environment.
• Bachelor’s degree in hospitality, Culinary Management, Finance, or a related field (or equivalent experience).
• Minimum of 1-2 years’ experience in catering administration, catering analytics, or travel operations.