Operations Supervisor

gategroup•Las Vegas, NV

About The Position

The Operations Supervisor oversees employees in various kitchen departments, including equipment, food, and transportation. The role is responsible for safety compliance in external areas serviced by Gate Gourmet, with the goal of protecting employees and customers. The supervisor supports daily operations, coordinates flight delivery assignments, monitors kitchen departure times, and works with maintenance staff to ensure preventive maintenance is completed and repair issues are reported promptly. The position manages staffing, workflow, employee assignments, training, performance, and retention. It ensures compliance with company policies and applicable labor agreements, including Wage & Hour requirements, breaks, job titles, cost centers, and pay rates. The supervisor also monitors inventory and waste, prepares operational reports and month-end projections with the Food Manager and General Manager, and coordinates with customers, employees, Human Resources, and other support functions. The role may assist with labor to ensure flights are serviced on time. The position is full-time and exempt, based in the United States, with no travel indicated. Applicants must pass the FBI fingerprint-based Criminal History Records Check for a 20-year background check at Harry Reid International Airport and hold a Nevada Food Handler Safety Card. The role reports directly to the Manager, Ops, Unit/Transport, and has up to 45 direct reports, averaging 14.

Requirements

High school diploma or GED required.
At least 2 years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent related experience; listed as preferred in the posting.
Must pass the FBI fingerprint-based Criminal History Records Check for a 20-year background check at Harry Reid International Airport.
Must hold a Nevada Food Handler Safety Card (Health Card).
Strong leadership skills and ability to manage a staff of 30 or more hourly employees.
Ability to train others and give employees positive and negative feedback on a daily basis.
Excellent time-management skills and ability to manage multiple tasks while maintaining focus on priorities.
Strong organizational, analytical, communication, and leadership skills.
Ability to drive positive program change and make operational changes to improve the work environment and unit performance.
Basic computer skills and working knowledge of Microsoft Office products.
Ability to obtain ServSafe Certification.
Ability to communicate clearly and effectively in speaking and writing, and to listen attentively and ensure communication is understood.
Ability to comply with company policies, procedures, processes, and applicable union or collective bargaining agreements.

Nice To Haves

Associate degree preferred.
Current or previous labor relations experience is a plus but not required.
ServSafe certification preferred.
Bilingual ability in English and Spanish, Chinese Mandarin, Vietnamese, Hindi, or Polish is a plus.

Responsibilities

Ensure compliance with corporate, customer, federal, state, and local policies and procedures.
Supervise and support lower management and supervisors in daily operations.
Coordinate flight delivery assignments and ensure kitchen departure times are met.
Coordinate with maintenance staff on scheduled preventive maintenance and report repair issues promptly.
Conduct inventory of Gate Gourmet products and customer materials to support proper usage and minimize waste.
Prepare and plan against month-end projections with the Food Manager and General Manager.
Prepare required management reports, including attendance, HACCP, and labor reports.
Coordinate effectively between customers and employees.
Assist with labor when necessary to ensure flights are serviced on time.
Conduct performance evaluations, coach and counsel employees, and prepare corrective actions in coordination with HR and support functions and in compliance with applicable collective bargaining agreements.
Balance workflow and responsibilities among employees on each shift.
Plan daily manpower, assign employee responsibilities and workstations, and monitor schedules.
Determine whether employees need to be called in to cover staffing needs, including sick calls, vacation relief, medical leaves, and volume changes.
Determine shift staffing needs with department leaders.
Ensure compliance with the company Wage & Hour policy, including employee rest and meal breaks and required processes.
Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses.
Support employee retention and reduce turnover.
Review employee cost centers and job titles, and confirm represented employees’ pay rates align with wage scales and seniority.
Ensure employees complete required company training, including ServSafe-related training.