Operations Supervisor

2312 GG Canada Inc.; Winnipeg; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading food production company in Winnipeg is looking for a motivated supervisory leader to oversee various departments, ensure quality production, and manage staff. The ideal candidate will have strong leadership and communication skills, with a background in food production environments. Responsibilities include overseeing production costs, maintaining compliance with safety regulations, and preparing management reports. This position offers an opportunity to make impactful changes in a dynamic workplace.

Qualifications

• 2+ years supervisory experience in a high volume, manufacturing, food production, or restaurant environment.
• Comfortable managing a staff of 30+ employees.
• Strong ability to drive positive program change.

Responsibilities

• Oversee food production, galley building, and sanitation departments.
• Ensure quality production standards are followed.
• Prepare management reports as required.
• Manage departmental customer changes and production costs.

Skills

Leadership skills

Time management

Communication skills

Organizational skills

Analytical skills

Ability to train others

Education

High School Diploma or GED

Bachelor's degree

Tools

Microsoft Office

Job description

Overview

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

The main responsibilities would include overseeing such departments as;

• Food production
• Galley Building
• Final Assembly
• Wares wash
• Sanitation
• Assist QA in executing food safety plan for these departments
• Specification management
• Manage departmental customer changes
• Managing Production food costs
• Departmental Labour planning (FYI on this, there is currently no master production plan for these departments, not since COVID management cuts)
• Additional duties and responsibilities include :

• Ensures quality production standards are followed and maintained.
• Ensures employees adhere to HACCP, FDA, USDA 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 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.

Education

• High School Diploma or GED required.
• Bachelor's degree preferred.

Work Experience

• 2+ years supervisory experience in (an unionized environment) working in a high volume, manufacturing, food production, and restaurant or catering environment or equivalent experience in the related field 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.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• 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
• Bi-lingual in English and French / 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 twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Organization Structure

• Direct Line Manager (Title) : unit GM
• Dotted Line Manager (Title, if applicable) : Senior Manager
• Number of Direct Reports : Varies by unit size, up to 30
• Number of Dotted Line Reports :
• Estimated Total Size of Team : Varies by unit size, up to 30+

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

If you want to be part of a team that helps make travel and culinarymemories, join us!