From clean systems to smooth departures, lead the team behind the scenes. We are looking for a Team Leader who can work in a fast-paced aviation environment and help ensure every flight leaves fully prepared and on time. You will support the Departmental Manager in managing the daily operation, taking ownership and accountability for meeting operational objectives and targets. 

Title:                     Team Leader Dishroom

Reports to:             Department Manager  

Shifts:                    Rotating Shift Pattern 4 on 2 off, 2 earlies, followed by 2 lates

Start times:            Between 5.00 am – 7.00 am, (subject to change) 8 and half hour shifts  

Rate:                      £14.01 per hour

Location:                Manchester 

Benefits

• Free meals.
• On-site parking.
• Life Assurance of two times basic salary.
• An Income Protection Scheme.
• Full training and uniform.
• Employee Assistance Program.
• Free online health and wellbeing support.
• Pensions and Income Protection Schemes.
• Year-round access to virtual GP Service.
• Employee Discounts (also open to friends and family).
• 28 days holiday (inclusive of UK Bank Holidays), increasing with length of service.

Dishwash/Equipment

1. To ensure all equipment is packed to the required airline specification.
2. To ensure dish room required throughputs are achieved.
3. Ensure all equipment is provided to our internal customers on time.
4. To ensure all wash machine temperature are recorded and monitored.
5. To ensure waste compacting, removal equipment and systems are in good working condition.
6. Ensure correct equipment deadhead procedures for all airlines are adhered to and any surplus equipment is packed for storage in the warehouse.
7. To carry out quality checks including damaged and faulty equipment and segregation in line with airline specifications.
8. Plan and manage team’s output to ensure all targets are met.
9. Carry out performance monitoring of team members daily and escalate concerns to operational Manager.
10. Attend/conduct daily operational meetings/briefings. Present accurate information and data as requested.

 

Knowledge and Skills

• Minimum 1 years’ experience in catering (desirable).
• The ability to work calmly under pressure.
• Excellent communication and team work skills.
• Proven leadership ability, with good literacy skills, verbal written and spoken.
• Operational awareness, understand of HACCP, COSHH.