Mgr, Ops, M&P, Hub
The position is responsible for supervising food production employees in a unionized environment to ensure food specifications, quality assurance of products, sanitation, HACCP and FDA regulations are followed and is responsible for labor and food cost controls.
Process Owner Manager must meet these requirements: 1. must be the Process Owner for the department, 2. must manage 100+ employees, 3. must have supervisory responsibility, may have lower level Mgrs as direct reports.
Main Duties and Responsibilities:
Ensures quality production standards are followed and maintained.
Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
Controls food cost and other controllable costs.
Maintains all financial goals related to productivity, overtime, labor goals and meals per hour.
Works with management staff to improve performance of the unit.
Prepares administrative reports as required.
Responsible for safety, quality and compliance with customer specifications.
Ensures specifications, airline diagrams, and sample meals are accurate according to the airline specifications.
Ensures that all products are coded and dated according to Gate Gourmet procedures.
Conducts inventory of products 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.
Supervises and supports lower level managers/supervisors on daily operations including:
Conducts performance evaluations for employees providing specific and detailed feedback on their management and leadership skills and the attainment of their respective goals and objectives
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.
Employee must 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
High School Diploma or GED required.
Associates degree or degree from a 4 year university or college preferred.
Minimum of 5 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
Minimum of 5 years cook or food production or preparation experience required.
Current or previous labor relations experience is a plus, but not required.
Technical Skills: (Certification, Licenses and Registration)
Must have strong and effective leadership skills, and the ability to successfully manage a staff of 100+ hourly employees.
Must be comfortable with all levels of employees and have the ability to drive positive program change.
Ability to train others required.
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.
Experience with menu design a plus.
Basic computer skills required. Working knowledge of Microsoft Office products preferred.
ServSafe Certified preferred.
Ability to obtain ServSafe Certification required.
Language / Communication Skills:
Must be able to communicate effectively with management team and staff.
Bi-lingual in Spanish is a plus.
Must have the ability to give negative and positive feedback to employees on a daily basis.