Operations Supervisor

We’re looking for motivated, engaged people to help make everyone’s journeys better.

The position is responsible for supervising employees in various departments throughout the kitchen, including but not limited to equipment, food and transportation. This position will be responsible for all safety compliance for all external areas serviced by Gate Gourmet to ensure the personal and physical safety of employees and customers.

Annual Hiring Range/Hourly Rate:

• $60, 000 Per Year

Benefits

• Paid time off
• 401k, with company match
• Company sponsored life insurance
• Medical, dental, vision plans
• Voluntary short-term/long-term disability insurance
• Voluntary life, accident, and hospital plans
• Employee Assistance Program
• Commuter benefits
• Employee Discounts
• Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:

• Ensures that all Corporate, customer, Federal, State and local policies and procedures are followed.

• Supervises and supports lower management/supervisors on daily operations.

• Responsible for Transportation routing, coordinating flight delivery assignments, and ensuring Kitchen departure times are being met.

• Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner.

• Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste.

• In partnership with the Ops Manager and General Manager, prepares and plans against end of the month projections.

• Prepares management reports (ex. attendance, HAACCP and labor) reports as required.

• Effectively interfaces and coordinates between customers and employees.

• Under special circumstances Supervisor may get involved (with labor) to get flights serviced on time.

• Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions.

• Manages work flow balancing - - the division of responsibilities amongst employees on each shift

• Manages daily manpower planning including assignment of responsibilities and workstations.

• Determines when and whether to call employees in to cover staffing needs (ex. sick calls, vacation relief, medical leaves, volume changes, etc.)

• In conjunction with department leaders determines number of employees needed by shift

• Ensures compliance with company Wage & Hour policy, including ensuring employees get the rest & meal breaks and ensuring company processes are followed.

• Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.

• Monitors daily manpower planning and schedules employees. 

• Responsible for employee retention and reducing employee turnover.

• Responsible for coaching, counseling and preparing corrective actions for employees in compliance with the applicable union/collective bargaining agreement(s).

• Reviews and ensures employees in chain of command are in correct cost centers and correct job titles.

• Reviews and ensures union represented employees’ pay rates are correct based on wage scales and seniority.

• Ensures employees complete all company required training including but not limited to ServSafe

• Compliance with all company required policies, procedures and processes including but not limited to required training

Qualifications

Education:

• High School Diploma or GED required.

• Associates degree preferred.  

Work Experience:

• 2+ years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field preferred

Technical Skills: (Certification, Licenses and Registration)

• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 30+ hourly employees.

• Current or previous labor relations experience is a plus, but not required.

• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.

• Ability to train others required.

• Must have the ability to give negative and positive feedback to employees on a daily basis.