The position is responsible for supervising employees (drivers and driver assistants) that coordinate services between the kitchen and drivers and controls activities on the dock.
Ensures quality production standards are maintained for all accounts
Responsible for obtaining control sheets and making assignments for team drivers to flights daily
Checks dock area to ensure that employees have required equipment and that trucks leave according to scheduled dock departure
Checks that all teams are catering correct aircraft and flights
Ensures that all employees are in compliance with safety procedures and Airport Transport Authority badging requirements
Works with management staff to improve performance of the unit
Assists teams with late flights and equipment changes
Responsible for getting information from airlines on service requirements and updates
Maintains radio contact with Operations Manager, meal planer and leads during operation
Conducts regular checks of the kitchen to ensure no equipment was left behind after flights leave the kitchen
Responsible for security and proper transportation of galleys and maintaining cleanliness of vehicles
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.
Works with maintenance staff to ensure preventive maintenance of machinery and fleet according to schedules, reports maintenance and repair issues in timely manner.
Maintains Company policies and procedures as well as specification books for airline customers
Maintains all financial goals related to material, productivity, overtime, and labor goals
Prepares management reports (ex. attendance, HAACCP and labor) as required.
Responsible for supervising drivers and driver assistants
Responsible for performance evaluation, coaching, counseling and preparing corrective action for employees and liaises appropriately with HR and other support functions.
Manages work flow balancing - - the division of responsibilities amongst employees on each shift including assignment of responsibilities and workstations.
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
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.
Ensures employees 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 preferred.
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
Ability to obtain ServSafe Certification required.
Bi-lingual in English and Spanish/Chinese Mandarin/ Vietnamese/Hindi/Polish a plus.