Job Description
Company Description NBCUniversal is one of the world’s leading media and entertainment companies. We create world-class content, which we distribute across our portfolio of film, television, and streaming, and bring to life through our global theme park destinations, consumer products, and experiences. We own and operate leading entertainment and news brands, including NBC, NBC News, NBC Sports, Telemundo, NBC Local Stations, Bravo, and Peacock, our premium ad-supported streaming service. We produce and distribute premier filmed entertainment and programming through our powerhouse film and television studios, including Universal Pictures, DreamWorks Animation, and Focus Features, and the four global television studios under the Universal Studio Group banner, and operate industry-leading theme parks and experiences around the world through Universal Destinations & Experiences, including Universal Orlando Resort, home to Universal Epic Universe, and Universal Studios Hollywood. NBCUniversal is a subsidiary of Comcast Corporation. Visit www.nbcuniversal.com for more information. Our impact is rooted in improving the communities where our employees, customers, and audiences live and work. We have a rich tradition of giving back and ensuring our employees have the opportunity to serve their communities. We champion an inclusive culture and strive to attract and develop a talented workforce to create and deliver a wide range of content reflecting our world. , Job Description Summary Responsible for overseeing the Food Distribution Center (FDC) operations. Supervisor must have the ability to create and foster a cohesive team while demonstrating organizational, planning, delegation, mentoring and coaching skills. Essential Functions Ensure compliance with all local, state and federal laws regarding food quality, safety, labor, employment, and Union guidelines, as well as Company policies and procedures. Support the employee and guest satisfaction programs and ensures the staff understands the importance of the programs. Supervise all hourly staff and Seasonal Supervisory staff, provide work direction, performance reviews, and coaching to team Ensure company compliance with Union contracts regarding employee work conditions, maintaining discipline and replacing open shifts Completion of administrative responsibilities for the department to include review of team member schedules, daily operational work plans, cleanliness and sanitation checklists Mentors and counsels team members and enforce appropriate policies and procedures ensuring compliance of departmental standards. Responsible for supervising employees’ workflow, setting leadership standards, and guiding work locations efficiency. Builds internal relationships ensure our employees are exceeding expectations. Observes, critiques, and adjusts the daily functions of both departmental personnel and standard operating procedures to provide quality guest service. Acts as Environmental Health & Safety Team representative for the employees. Uphold projected labor budget. Adjust operations as necessary to budget, including weekly work schedules. Maintain a clean, safe and professional work environment. Ensure proper training of new hires is upheld to the content of the training materials. Ensure the workforce is trained and proficient at assigned tasks. Provide oversight of Production Kitchen (PK) and Production Bakery (PB) as a management representative as needed Lead workforce planning, reward and recognition planning, employee events, and employee satisfaction action planning. Performs other duties as assigned , Qualifications Qualifications Qualifications/Requirements High School diploma or GED required Minimum 2 years management & logistics/warehousing experience with multiple large high-volume food service operations and managing a team of 10+ employees. Must be available to work on weekends, holidays and nights in varying weather conditions. Please note that this role is third shift. Desired Characteristics Associate or Bachelor’s degree (or equivalent) in logistics or business administration preferred. Culinary knowledge & formal training preferred Must be able to express ideas clearly and logically that are fact based. Must demonstrate good judgment and a strong sense of ethics in deciding how to respond to internal (TMs) and external customers’ (guests) concerns and issues while keeping company business models in mind Must have excellent written and verbal skills to effectively communicate wit