Supervisor

Summary

• Supervisor
• Based at Bristol Airport
• Permanent Contract
• Full time hours (37.5 hours per week) 
• Salary £13.00 per hour

Why CAVU?

For airports, for partners, for people. We are CAVU. 
 

Formed from the union of MAGO, MAG USA and our network of direct-to-consumer brands - who together drive market leading passenger spend for airports across the world - we have combined our resources to address evolving passenger needs today and exceed them as we move forward into tomorrow. 

From our revenue accelerating single platform technology, Propel, through to our world class hospitality venues including Hangar, 1903 and Escape Lounges - our solutions make travel more seamless and enjoyable for passengers and more profitable for our clients and partners. 

Our name is taken from the aviation, meteorology term, ‘Ceiling and Visibility Unlimited’, which designates the perfect flying condition. 

More than just a name, CAVU is our mindset. It represents all that we stand for. Our proud aviation heritage, our drive to push boundaries, and the very essence of what we do: creating seamless, enjoyable travel experiences for airport passengers.  

Together, we can reach new heights. Together, we are CAVU

The role

To be accountable to the Hospitality Manager/Duty Manager in leading and developing the team to create a sales driven culture that deliver consistent operational excellence and sustained profitable growth.  To monitor and continuously improve the service provided to guests ensuring the highest professional standards, culinary excellence that complies with all legislative requirements including compliance with health and safety legislation including food hygiene and serving alcohol.

• Responsible for contributing to the delivery of the P&L and delivering all KPIs through ensuring sustained growth of turnover and net operating profits by effectively managing and maintaining a committed and engaged team.
• To support the delivery of the business objectives and deliver high standards of service within the Outlet.
• Sales and service leadership – Manages the team to drive sales and service levels in order to achieve business results.
• Leads from the front with strong communication skills and shop floor presence to demonstrate the ideal leadership.
• Plan, lead and deliver effective mobilisation or refresh of facilities, co-ordinating with relevant support functions as appropriate.
• Responsible for overall review and financial performance of the outlet.
• Plans and manages colleague deployment on a weekly basis to match rising and falling sales.
• Identifies talent, trains and develops team and manages succession planning for the unit.
• Accountable for stock management and ensuring product is closely managed to minimise wastage.
• Accountable for the rotation of stock to ensure product is utilised in the correct order to avoid wastage.
• Responsible for the correct storage of stock and ensuring appropriate storage checks are undertaken eg fridge temperature checks.
• Accountable for processing and managing the supply invoices for the outlet in line with MAG policies and procedures, ensuring values are within the approved sign off limit.
• Instils a culture that complies with all statutory requirements eg Licencing, Risk Assessments, Health & Food Safety, fire awareness, accident reporting, manual handling and unit cleaning schedules.

What will make you successful in the role?

In the role you must be able to demonstrate… 
•    Desirable background in the hospitality sector, with a proven track record of high end delivery.
•    Desirable experience of managing restaurant and catering teams either in house or via contracted providers. 
•    Analytical skills with a solution orientated approach to deliver on budgets. 
•    A solid understanding of the market.
•    Successfully managed budgets, capable of prioritising spend, driving profit and identifying cost efficiencies.  
•    Computer literacy on mainstream PC applications including Microsoft office.
•    Ability to lead, inspire and motivate a diverse team with fairness and empathy, having courageous performance discussions as appropriate. Able to create and implement economically sustainable solutions.
•    Ability to manage effectively in a fast paced environment. 
•    Ability to manage resources in line with targets.
•    Ability to manage a P&L. 
•    Able to create a culture of results within a high pressured environment through a strong team spirit, instilling a hunger to be part of a winning team. Anticipates and takes advantage of internal and external factors, for long term commercial benefit. Is highly organised in working style, prioritising, scheduling and delegating with skill.
•    Takes ownership, is committed to achieving growth by creating a culture of innovation commitment and engagement. Has courage to promote and foster independent decision making throughout the team, enabling both individual and team growth.
•    Food Hygiene level 3 or above would be an advantage.
•    Know the key principles of risk assessment and how to identify, plan for and minimise risks to the service and operation. 
•    Able to listen with empathy enabling impartial judgement, quickly establishing trust and rapport. Delivering unequivocally on client and customer promises and contractual compliance.