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Dish Room Supervisor
Schiller Park, IL
Responsible for leading and directing all dish room, liquor/beverage process employees.
Ensures quality production standards are maintained for all accounts
Maintains Company policies and procedures as well as specification books for airline customers and serve as a knowledgeable resource relative to those policies
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 food cost and other controllable costs
Work with management staff to improve performance of the unit
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 balancing - - the 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.
Minimum 2 years supervisory experience working in a high volume, manufacturing, food production, and/or restaurant /catering environment or equivalent experience in the related field is preferred.
In-flight catering experience preferred
Must have strong and effective leadership skills, and successfully supervise a staff of 20-30.
Ability to juggle multiple tasks without losing priority.
Candidate should be comfortable with all levels of employees and have the ability to drive positive program change.
Able to work well with others.
Critical thinking and problem solving skills.
Basic computer skills with working knowledge of Microsoft Office products required.
Possess strong organizational, analytical, communication and leadership skills.
Must be innovative in making changes to the operation as needed to further improve the work environment and unit performance.