Operations Supervisor - Mississauga, Canada - Gate Gourmet
Description
We're looking for motivated, engaged people to help make everyone's journeys better.Essential 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.
- 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 material cost and other controllable costs.
- Maintains all financial goals related to productivity, overtime, labor goals and hours per flight.
- Works with management staff to improve performance of the unit.
- Prepares management reports (ex. Attendance, HAACCP and labor) as required.
- Trains and monitors employees on proper work procedures to ensure maximum productivity with minimum labor and food costs
- Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions.
- Manages work flow balancingthe division of responsibilities amongst employees on each shift
- Manages daily manpower planning including assignment of responsibilities and workstations.
- 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
- Responsible for employee retention and monitors employee turnover.
Education:
- High School Diploma or GED required.
- Associates degree preferred.
Work Experience:
- 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
- Supervisory experience in an unionized environment is required
Job Skills:
- 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.
- 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.
Communication Skills:
- Expresses oneself clearly and effectively when speaking and writing to individuals and groups; listening attentively and insuring communication is understood by all parties involved
- Bilingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus.
Certificates, Licenses and Registrations:
- Ability to obtain ServSafe Certification required.
- ServSafe Certified preferred.
Travel:
- N/A
Environmental Requirements:
- Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
- In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
- Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twentyfive (25) pounds.
- A rotating schedule of over 55 hours per week is typical.
Organization Structure:
- Direct Line Manager (Title): Team Manager
- Dotted Line Manager (Title, if applicable): Director Process Assembly
- Number of
Direct Reports:
Varies by unit size, up to 30
- Number of
Dotted Line Reports:
_ 0_
- Estimated Total Size of Team: Varies by unit size
Demonstrated Competencies to be Successful in the Position:
- Thinking
- Information search and analysis, problem resolution skills
- Engaging understanding others, team leadership, developing people
- Inspiring influencing and building relationships, motivating and inspiring, communicating effectively
- Achieving delivering business results under pressure, championing performance improvement, customer focus
- The above statements are inten
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