Manager, Food Operations - 2nd Shift

About this role

We’re looking for motivated, engaged people to help make everyone’s journeys better. 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.

Salary Range:   80-90K

Location:   30 Inip Dr, Inwood, NY 11096

Benefits: • Health insurance

• Dental insurance

• Vision insurance

• Disability insurance

• 401(k)

• Paid time off

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

Qualifications Education: • High School Diploma or GED required. • Associates degree or degree from a 4-year university or college preferred.

Work Experience: • 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.

Job Dimensions Geographic Responsibility: Large Unit (gross revenues of $25M+; direct and indirect headcount of 180+ employees.) Type of Employment: Full-time Travel %: None Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: customers, suppliers Work Environment / Requirements of the Job: • 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 twenty-five (25) pounds. • A rotating schedule of over 55 hours per week is typical.

Budget / Revenue Responsibility: (Local Currency) N/A

Organization Structure Direct Line Manager (Title):  Dir, Assembly Process, Unit A Dotted Line Manager (Title, if applicable):   N/A Number of Direct Reports: 3-10 Number of Dotted Line Reports: N/A Estimated Total Size of Team: 100+

gategroup Competencies Required to be Successful in the Job: • Thinking – Information Search and analysis & problem resolution skills • Engaging – Understanding others, Team Leadership and Developing People • Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively • Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position    

Employees at   gategroup   are expected to live our Val

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