Operations Supervisor

gategroup•Las Vegas, NV

7d•$58,000 - $65,000

About The Position

The Operations Supervisor oversees employees across kitchen departments, including equipment, food, and transportation, and is responsible for safety compliance in external areas serviced by Gate Gourmet to protect employees and customers. The role supervises and supports daily operations, coordinates flight delivery assignments, and ensures kitchen departure times are met. It manages staffing, work allocation, employee performance and training, inventory, maintenance coordination, reporting, and compliance with company policies and applicable labor agreements. The position requires a high school diploma or GED and a Nevada Food Handler Safety Card. Candidates must pass a 20-year FBI fingerprint-based Criminal History Records Check for Harry Reid International Airport. The stated annual hiring range is $58,000–$65,000. This is a full-time, exempt position with no travel. The work environment is described as normal. Applications were requested by December 25, 2025, and the posting anticipates closing November 10, 2026.

Requirements

High school diploma or GED.
Nevada Food Handler Safety Card (Health Card).
Ability to pass a 20-year FBI fingerprint-based Criminal History Records Check for Harry Reid International Airport.
Strong and effective leadership skills, including the ability to manage a staff of 30 or more hourly employees.
Ability to train others.
Ability to give employees positive and negative feedback on a daily basis.
Excellent time-management skills and ability to handle multiple tasks while maintaining focus on priorities.
Strong organizational, analytical, communication, and leadership skills.
Ability to 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, listen attentively, and ensure communication is understood.
At least 2 years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent related experience, is preferred in the posting.

Nice To Haves

Associate degree.
At least 2 years of supervisory experience in a high-volume manufacturing, food production, restaurant, or catering environment, or equivalent related experience.
Current or previous labor relations experience.
ServSafe Certification.
Bilingual ability in English and Spanish, Chinese Mandarin, Vietnamese, Hindi, or Polish.

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 timely reporting of maintenance and repair issues.
Conduct inventories of Gate Gourmet products and customer materials to support proper usage and minimize waste.
Work with the Food Manager and General Manager to prepare and plan against end-of-month projections.
Prepare required management reports, including attendance, HACCP, and labor reports.
Coordinate effectively between customers and employees.
Under special circumstances, assist with labor to ensure flights are serviced on time.
Evaluate, coach, and counsel employees; prepare corrective actions and liaise with HR and other support functions.
Balance workflow and divide responsibilities among employees on each shift.
Plan daily manpower, assigning responsibilities and workstations, and monitor employee schedules.
Determine when to call in employees to cover staffing needs, including absences, leave, and changes in volume.
Work with department leaders to determine staffing needs by shift.
Ensure compliance with Wage & Hour policy, including employee rest and meal breaks and company processes.
Train and monitor employees on proper work procedures to support productivity while minimizing labor and food expenses.
Support employee retention and reduce employee turnover.
Prepare employee corrective actions in compliance with applicable union or collective bargaining agreements.
Ensure employees in the chain of command are assigned to correct cost centers and job titles.
Ensure represented employees’ pay rates reflect wage scales and seniority.
Ensure employees complete required company training, including ServSafe-related training.