Equipment Supervisor

gategroup•New York, NY

About The Position

We’re looking for motivated, engaged people to help make everyone’s journeys better. The position is responsible for supervising employees in the dish/EPA, pre-load, liquor/beverage and transportation areas. Ensures timely completion of all required activities in support of catering efforts. Annual Hiring Range/Hourly Rate: • $63,400-$70,000 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: Responsible for leading and directing all dish room, liquor/beverage process employees. Ensures quality production standards are maintained for all accounts Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies Prepares management reports (ex. attendance, HAACCP and labor) reports as required. Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures. Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications. Ensures that all products are coded according to Gate Gourmet procedures. Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste. Completes required requisitions for the Storeroom to ensure adequate supply is maintained. Responsible for maintaining daily temperature logs and other logs and reports as required. Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner. Controls food cost and other controllable costs Work with management staff to improve performance of the unit 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. 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. Compliance with all company required policies, procedures and processes including but not limited to required training

Requirements

High School Diploma or GED required. Associates degree preferred.
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
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.
Excellent time management skills required.
Ability to handle multiple tasks without losing focus on priorities.
Strong organizational, analytical, communication and leadership skills required.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Basic computer skills with working knowledge of Microsoft Office products required.
Ability to obtain ServSafe Certification required.
Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved

Nice To Haves

Associates degree preferred.
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
Current or previous labor relations experience is a plus, but not required.
ServSafe Certified preferred
Bi-lingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus.

Responsibilities

Responsible for leading and directing all dish room, liquor/beverage process employees.
Ensures quality production standards are maintained for all accounts
Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies
Prepares management reports (ex. attendance, HAACCP and labor) reports as required.
Responsible for safety, quality and compliance with customer specifications and regulatory requirements and company policies and procedures.
Ensures specifications, airline diagrams, and other standards are accurate according to the airline specifications.
Ensures that all products are coded according to Gate Gourmet procedures.
Conducts inventory of Gate Gourmet products and customer materials to ensure proper usage and minimization of waste.
Completes required requisitions for the Storeroom to ensure adequate supply is maintained.
Responsible for maintaining daily temperature logs and other logs and reports as required.
Works with maintenance staff to ensure preventive maintenance of machinery according to schedules, reports maintenance and repair issues in timely manner.
Controls food cost and other controllable costs
Work with management staff to improve performance of the unit
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.
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.
Compliance with all company required policies, procedures and processes including but not limited to required training