Operations Supervisor

gategroup•Honolulu, HI

12d

About The Position

The Operations Supervisor oversees employees in various kitchen departments, including equipment, food, and transportation, and is responsible for safety compliance across external areas serviced by Gate Gourmet to protect employees and customers. The role supervises and supports daily operations, coordinates transportation and flight delivery assignments, and ensures kitchen departure times are met. It works with maintenance staff, monitors inventory and labor, prepares operational reports, and coordinates with customers, employees, management, HR, and other support functions. The supervisor manages staffing, workflow, employee assignments, training, performance, and retention. This includes planning manpower and schedules, responding to staffing needs, ensuring employees receive required breaks and comply with wage-and-hour policies, and administering coaching, counseling, performance evaluations, and corrective actions in accordance with applicable collective bargaining agreements. The role also verifies employee cost centers, job titles, and union pay rates, and ensures required company training, including ServSafe, is completed. The position is full-time and exempt, with a normal work environment and no travel. It reports directly to the Manager, Ops, Unit/Transport. It may oversee up to 45 direct reports, with an average of 14. The listed annual hiring range is $64,000.

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, preferred.
Strong leadership skills and ability to manage a staff of 30 or more hourly employees.
Ability to train others.
Ability to give employees positive and negative feedback daily.
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 express oneself clearly and effectively in speaking and writing, listen attentively, and ensure communication is understood.
Associate degree preferred.

Nice To Haves

Current or previous labor relations experience.
ServSafe certified.
Bilingual 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 transportation routing and flight delivery assignments, and ensure kitchen departure times are met.
Coordinate with maintenance staff to ensure preventive maintenance is completed according to schedule and report maintenance or repair issues promptly.
Conduct inventory of Gate Gourmet products and customer materials to support proper usage and minimize waste.
Work with the Ops Manager and General Manager to prepare and plan against end-of-month projections.
Prepare required management reports, such as attendance, HACCP, and labor reports.
Coordinate effectively between customers and employees.
Under special circumstances, assist labor teams to get flights serviced on time.
Conduct performance evaluations, coaching, counseling, and corrective actions, coordinating with HR and other support functions as appropriate.
Balance workflow and divide responsibilities among employees on each shift.
Plan daily manpower, including assigning responsibilities and workstations.
Determine when to call employees in to cover staffing needs, including sick calls, vacation relief, medical leaves, and volume changes.
Determine required staffing by shift with department leaders.
Ensure compliance with the company Wage & Hour policy, including rest and meal breaks and required processes.
Train and monitor employees on proper work procedures to maximize productivity while minimizing labor and food expenses.
Monitor daily manpower planning and schedule employees.
Support employee retention and reduce employee turnover.
Prepare corrective actions and coach or counsel employees in compliance with applicable union or collective bargaining agreements.
Verify employees in the chain of command are assigned to correct cost centers and job titles.
Verify union-represented employees’ pay rates against wage scales and seniority.
Ensure employees complete required company training, including ServSafe.
Comply with company-required policies, procedures, processes, and training.