Jobs in Gillem Enclave

When warfare moves at the speed of technology, we need personnel who can always keep us one step ahead of our enemies. As an Information Professional Officer, you lead your team of Enlisted Information Systems Technicians to ensure the delivery of communications capabilities by operating, maintaining and securing our networks around the globe. Assist with top secret cyberwarfare missions and discover tactical and strategic advantages afloat and ashore. IPO is a big job, but your team will always have your back.

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Officer None

What to Expect

Information Professional Officer

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Responsibilities

Information Professional Officers (IPOs) oversee the seamless operation of the global Naval network environment. Their responsibilities include:

• Leading the Naval network warfare missions in developing tactics and procedures to realize tactical, strategic and business advantages afloat and ashore
• Driving interoperability with joint, allied and coalition partners
• Building professional excellence through education, training and certification and milestone qualifications
• Optimizing organizational effectiveness through cutting-edge technologies, knowledge management techniques and a culture of innovation
• Helping to develop and deploy information systems, command and control and space systems
• Serving as a key part of the Information Dominance Corps in its mission to gain a deep understanding of the inner workings of adversaries
• Overseeing the work of Information Systems Technicians - Enlisted Sailors (no degree required) who serve as specialists in information technology

Work Environment

Information Professionals serve in challenging roles of increasing scope and responsibility both afloat and ashore. This could include:

• Serving as part of Battle Group staffs on ships at sea
• Working in C4I/Space/Surveillance on shore tours
• Serving on major Navy and joint staffs
• Serving in command of key communication and surveillance facilities around the globe

Training & Advancement

Those pursuing an Information Professional Officer position are required to attend Officer Candidate School (OCS) in Newport, RI.

Upon completion, candidates typically attend a five-week IP Basic Course of instruction in Pensacola, FL, before or during their initial assignment. IPOs must complete specific qualifications as part of their training during Fleet tours and are expected to pursue advanced education opportunities.

Promotion opportunities are regularly available but competitive and based on performance.

Post-Service Opportunities

Specialized training received and work experience gained in the course of service can lead to valuable credentialing and occupational opportunities in related fields in the civilian sector.

Education Opportunities

Wherever you are in your professional career, the Navy can help ease your financial burdens and advance your career with generous financial assistance and continuing education programs. Beyond professional credentials and certifications, Information Professional Officers can advance their education by:

• Pursuing opportunities at institutions such as Naval Postgraduate School (NPS) or Navy War College (NWC)
• Completing Joint Professional Military Education (JPME) at one of the various service colleges

Postgraduate education is important to the success of the Information Professional. Most IPs will complete a master's degree in C4I, space, information systems, computer science or modeling and simulation.

There's also potential to pursue a graduate certificate, DoW certifications, federal executive fellowships and information assurance scholarships and internships.

Qualifications & Requirements

A degree from a four-year college or university is a minimum educational requirement to become a Commissioned Officer. Candidates seeking an Information Professional Officer position must have a bachelor's degree from a regionally accredited institution in a technical field, preferably in one of following fields: Information Systems, Electrical Engineering, Computer Engineering, Information Operations, Computer Science, Systems Engineering, General Engineering.

All candidates must also be: U.S. citizens, willing to serve worldwide, eligible for a Top Secret/Sensitive Compartmented Information (SCI) security clearance and qualified for sea duty.

General qualifications may vary depending upon whether you're currently serving, whether you've served before or whether you've never served before.

Part-Time Opportunities

There are part-time opportunities available as an Information Professional Officer.

Serving part-time as a Navy Reserve Sailor, your duties will be carried out during your scheduled drilling and training periods. During monthly drilling, Information Professional Officers in the Navy Reserve typically work at a location close to their homes.

For annual training, Information Professional Officers may serve anywhere in the world, whether on a ship at sea or at bases and installations on shore.

Take a moment to learn more about the general roles and responsibilities of Navy Reserve Sailors.

Most of what you do in the Navy Reserve is considered training. The basic Navy Reserve commitment involves training a minimum of one weekend a month (referred to as drilling) and two weeks a year (referred to as Annual Training) - or the equivalent of that.

Information Professional Officers in the Navy Reserve serve in an Officer role. Before receiving the ongoing professional training that comes with this job, initial training requirements must first be met.

For current or former Navy Officers (NAVET): Prior experience satisfies the initial leadership training requirement - so you will not need to go through Officer Training again.

Officers who previously held a commission in another United States Military Service, National Oceanic and Atmospheric Administration, Public Health Service, or United States Coast Guard are exempt from attending ODS or LDO/CWO Academy.

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See how a career as an Information Professional Officer compares to other Navy jobs.
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Once an aircraft launches off a carrier, pilots depend on their jet's complex electronic systems to operate all areas of their craft and complete their mission. There is zero room for failure. That's why Aviation Electronics Technicians are carefully trained to maintain all aviation electronic systems, from navigation and radar to tactical displays and warfare sensors. You'll become in expert in understanding, troubleshooting and repairing every component so that each aircraft is prepped for mission success.

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Enlisted None

What to Expect

Aviation Electronics Technician

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Responsibilities

As an Aviation Electronics Technician (AT), you'll maintain, troubleshoot, repair and test complex electronic systems related to aviation on tactical jets, fixed wing aircraft or rotary winged helicopter systems. In this role, you can expect to work with systems including digital computers, fiber optics, infrared detection, radar, laser electronics, navigation, pressure indication, and electrical power generation and distribution. Additional responsibilities may include:

• Installing modifications to aircraft electronic systems
• Performing micro-miniature module repair on computer circuit cards
• Performing electrical diagnostics
• Reading electrical system diagrams
• Repairing and maintaining power generators and electric motors
• Performing scheduled maintenance and corrosion control

Work Environment

Sailors in this career field will perform duties at sea and ashore around the world. ATs can expect to work indoors and outdoors in land-based aircraft squadrons and aboard aircraft carriers. You may work in a shop environment, clean lab, airplane hangar or office environment.

Training & Advancement

Upon completion of initial training at Recruit Training Command Great Lakes(known as Boot Camp), you'll report for specialized training, including:

Class "A" Technical School (19 weeks) in Pensacola, FL, for training in basic aviation theory and technical knowledge, aviation electrical systems, and electrical and electronics theory and skills.

After you complete training, you may be assigned to a naval air station, squadron, aircraft carrier or other aviation facility. Promotion opportunities are regularly available but competitive and based on performance.

Advanced Training

Advanced training as an Aviation Electronics Technician may also be available during later stages of your career. For those with further leadership aspirations and a college degree, Officerroles may be available, providing opportunities to lead and train others.

Post-Service Opportunities

Specialized training received and work experience gained in the course of service can lead to valuable credentialing and occupational opportunities in related fields in the civilian world, such as employment with airlines or aircraft manufacturers.

Education Opportunities

Beyond offering access to professional credentials and certifications, Navy technical and operational training as an Aviation Electronics Technician can translate to credit hours toward a bachelor's or associate degree through the American Council on Education.

You may also continue your education through undergraduate degree opportunities like the Navy College Program and Tuition Assistance and the Post-9/11 GI Bill.

Qualifications & Requirements

A high-school diploma or equivalent is required to become an Enlisted Sailor and an Aviation Electronics Technician. You must also be a U.S. citizen eligible for security clearance.

AT applicants should have an interest in aviation, working with aircraft, electrical systems and computer systems. You should be competent working with tools, equipment and machines to perform detailed precision work. Strong arithmetic, writing, speaking and academic study skills are also necessary. Important physical attributes include a high level of manual dexterity and physical fitness.

General qualifications may vary depending upon whether you're currently serving , whether you've served before or whether you've never served before .

Part-Time Opportunities

Serving part-time as a Navy Reserve Sailor, your duties will be carried out during your scheduled drilling and training periods. During monthly drilling, Aviation Electronics Technicians in the Navy Reserve typically work at a location close to their homes.

For annual training, you may serve anywhere in the world, including locations in the U.S., at bases overseas, or in areas where humanitarian needs are great.

Take a moment to learn more about the general roles and responsibilities of Navy Reserve Sailors.

Most of what you do in the Navy Reserve is considered training. The basic Navy Reserve commitment involves training a minimum of one weekend a month (referred to as drilling) and two weeks a year (referred to as Annual Training) - or the equivalent of that.

Aviation Electronics Technicians in the Navy Reserve serve in an Enlisted role. Before receiving the ongoing professional training that comes with the job, initial training requirements must be met.

For current or former military Enlisted service members, prior experience satisfies the initial Recruit Training requirement, so you will not need to go through Boot Camp again.

For those without prior military experience, you will need to meet the initial Recruit Training requirement by attending Boot Camp in Great Lakes, IL. This training course will prepare you for service in the Navy Reserve and count as your first Annual Training.

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See how a career as an Aviation Electronics Technician compares to other Navy jobs.
Compare roles, pay and requirements for each job now.

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.

The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.

In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.

These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.

The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I.

PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM.

This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.

- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1.

Performs Banking Transactions
- a.

Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.

The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.

- ii.

The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.

- iii.

The final deposit will be all remaining cash plus checks, minus the change fund.

- iv.

The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.

- v.

Assure the "Weekly Deposit Log" is completed for each deposit made.

- b.

If requested by the RGM, the other managers shall perform the following tasks.

These are the responsibility of the RGM, but may be delegated to other managers.

- i.

Picks up validated deposit slips at the bank.

- ii.

Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".

- iii.

Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member "banks", following all established manual and computer procedures.

1.

Establishes the correct number of cash drawers.

Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.

Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.

2.

Establishes cash banks for delivery drivers.

3.

As needed, will operate cash drawer following established procedures for cash drawer operation.

4.

As necessary, money is removed from cash drawers from time to time and secured in the safe.

5.

Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.

6.

Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.

7.

Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.

8.

Inform the RGM anytime cash short exceeds $5 for a day.

9.

Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.

This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.

This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant.

This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.

- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.

Weight of items varies from 10 to 50 pounds.

Full load on two-wheeled hand truck may exceed 500 pounds.

Generally, ensures that more than one person is available to perform this task.

- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.

This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.

Updates team member records as needed.

2.

Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.

3.

Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4.

Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.

Organized … a place for everything, and everything in its place
- ii.

Lineal Flow … eliminate or minimize back tracking
- iii.

Have all items located closest to the next step in the product assembly process
- iv.

Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.

- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.

- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.

- Ensuring products are prepared quickly in accordance with time standards.

- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11.

Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12.

If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II.

CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.

Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2.

Assuring a comfortable environment for customers.

3.

Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4.

Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.

Complaints may be received in person, by phone, or in writing.

Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a.

B.L.A.S.T.

is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.

Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B.

Ensures customers receive prompt, quality service.

This includes: 1.

If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.

2.

Following established service guidelines and procedures to assure all Hospitality Standards are achieved.

3.

Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.

4.

Personally serving customers as required to meet the demand of the volume of business.

5.

Ensuring customers are greeted properly and seated as quickly as appropriate.

6.

Recognizing and dealing effectively with the special needs of customers.

7.

Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.

8.

Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.

9.

Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.

10.

Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.

11.

Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.

12.

Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.

13.

Delivering pizzas as necessary to meet the demands of the business.

14.

Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products.

This includes: 1.

Maintaining Food Safe Temperatures for all ingredients and products.

2.

Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.

3.

Ensuring that procedures for receiving, handling and storing ingredients are followed.

4.

Recognizing and correcting any raw ingredients or product problems.

5.

Maintaining inventory levels which assure product freshness and no outages.

6.

Eliminating the potential for cross contamination.

7.

Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).

8.

Ensuring salad bar is maintained according to standards of operation (restaurant only).

9.

Personally preparing ingredients as necessary.

D.

Ensures quality products, which includes: 1.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

2.

If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.

3.

Following proper procedures to process customer orders.

4.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

5.

Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.

6.

Maintaining inventory levels which assure product freshness and no outages.

7.

Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.

8.

Assuring all products are prepared according to exact specifications, recipes and procedures.

9.

Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.

Restrooms.

2.

Table tops; booth backs and seats; and chair seats.

3.

Silverware, plateware, and glassware.

4.

Dining room floors.

5.

Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards.

This involves: 1.

Attending training sessions.

2.

Reading "Rollout Guides" or other resources.

3.

Assisting the RGM with training restaurant team members of new procedures or changes.

4.

Participating in crew training and other actions in the restaurant to assure full and correct implementation.

5.

If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.

Building relationships with team members based on mutual trust and respect.

2.

Communicating and following the Daland "5 Star" Vision and Core Beliefs.

3.

Promoting teamwork.

4.

Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.

5.

Informing the RGM of all team member grievances.

6.

Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.

7.

Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.

8.

Performing consistent administration of and compliance with Company policies and procedures.

9.

Communicating effectively with the crew and management team.

10.

Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B.

Assists the RGM with managing the size and quality of staff.

The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.

Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.

Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.

2.

Continuously recruiting and taking applications from job candidates.

3.

If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.

4.

If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.

5.

Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions.

This involves: 1.

Following Company training policies and meeting Pizza Hut Training Standards.

2.

Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.

3.

Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.

Manages team member performance and supervises work.

This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.

- (1)Providing guidance, direction, and reassurance to all team members.

- (2)Communicating non-negotiable standards of performance to team members.

- (3)Conducting team member meetings, group training sessions and Jump Start meetings.

- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.

- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.

- (6)Giving instructions to team members that are clear and assure understanding.

- (7)Assigning team members to breaks.

- (8)Sending team members home early if not needed due to business conditions.

- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.

- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.

- b.Evaluating team member behavior.

- (1)Observing team member performance each shift.

- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.

- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.

- c.Responding to team member behavior with consequences.

- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.

- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E.

Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.

This includes: 1.

Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.

2.

Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F.

Assists RGM with personnel administration functions, which includes: 1.

Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.

2.

Documenting required payroll data for team members, including accurate recording of hours; 3.

Managing worker's compensation claims, etc.

in accordance with Company policies and procedures.

4.

Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV.

MARKETING A.Implements marketing programs to increase business.

This includes: 1.

Engaging in positive community/public relations for Pizza Hut.

2.

Providing input for promotional ideas.

3.

Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.

Properly executing authorized marketing programs, including new product tests.

5.

Taking initiative to recommend new opportunities for increasing business.

V.

FACILITIES A.Maintains a quality environment for our customers and team members.

This includes: 1.

Conducting routine Preventive Maintenance on the facility and equipment.

2.

Taking corrective actions pursuant to the RGM's safety inspections.

3.

Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.

4.

Maintaining cleanliness and sanitation in all areas of the restaurant.

5.

Organizing all work space to ensure ease of operation.

6.

Providing a quality work environment that is safe and complies with all OSHA regulations.

7.

Cleaning and organizing refrigeration units.

8.

Ensuring floors are clean and free from obstruction.

9.

Keeping HVAC vents and filters clean.

10.

Ensuring trash is disposed of promptly and according to security procedures.

11.

Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.

12.

Ensuring all equipment is used according to proper operational procedures.

13.

Keeping restrooms cleaned and stocked.

14.

Keeping food prep areas cleaned and sanitized according to approved procedures.

15.

Ensuring the daily cleaning and maintenance of all equipment.

16.

Correcting any unsafe conditions.

17.

Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI.

ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant.

This involves these processes: 1.

Review of the Inventory on Hand is performed.

The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.

The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.

2.

Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.

3.

Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.

This involves these processes: 1.

Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).

2.

Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.

3.

Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules.

This involves these processes: 1.

Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.

2.

Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.

3.

Forecasting anticipated sales volume by shift, by day and by week.

The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.

Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.

4.

Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.

5.

Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.

6.

Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.

7.

Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures.

This includes these processes: 1.

At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.

2.

Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.

3.

Cash on hand is counted and reconciled against total sales.

4.

Total deposit is calculated, and a deposit is prepared.

5.

Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.

6.

All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures.

This includes these processes: 1.

Completing, as required, the Weekly Sales Analysis and analyzing it.

2.

Completing the Weekly Inventory.

3.

Completing the payroll functions.

4.

Analyzing the Daily Business Summary Report to determine performance in key measurement areas.

5.

Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.

6.

Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc.

and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.

However, these functions are considered "non-essential" to the position.

The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit.

This involves these processes: 1.

Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.

Signing the delivery receipt/packing slips for amount of goods received.

2.

Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.

Weight of items varies.

Generally, more than one person is available to perform this task.

3.

Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.

In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile.

Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.

Banks are generally at a distance requiring a person to drive to the bank.

Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel.

Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.

Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence.

There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position.

This includes these processes: 1.

Sufficient physical strength to lift most items used in the operation of the restaurant.

2.

Sufficient communication skills.

Position involves communicating with team members, superiors and customers.

3.

Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.

The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety.

Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.

Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.

Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.

As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.

Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.

Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.

Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel".

This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife".

This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.

It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper".

This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock".

A generic term used to describe a variety of containers used to hold food items served on a salad bar.

Knives, spoons, spatulas and other common utensils.

"Make Table".

An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.

Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".

A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".

A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher".

A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer".

A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".

A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper".

This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups".

These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".

This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".

These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".

This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.

It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board".

This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In".

A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".

A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table".

A table about 34 to 36 inches high, with a stainless steel top.

The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

"Kitchen and Dining Utensils".

Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers".

and other items to serve food and beverages to customers.

"Spoon".

A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".

A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".

A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.

Compartment may be sufficiently cold to freeze items.

"Freezer".

A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine".

A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine).

A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer".

Electronic device used in tracking orders, inventory, payroll information.

Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS" Field Management System.

Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.

Location of premises may vary throughout the employer's Company.

This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

If you are seeking a new opportunity or would simply like to learn more about locum tenens, give Weatherby a call today for details.

- 4 days per week, no overnight shifts, no weekends
- Build up to 15 patients
- Outpatient with minimal inpatient consults
- EMG/NCV and EEG strongly preferred
- Hospital privileges required
- Paid malpractice insurance; pre-paid travel and housing expenses
- Assignment details and time entry in online portal
- Competitive compensation
- 24-hour access to your Weatherby Healthcare consultant
- Charter member of NALTO

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Since 1995, Weatherby Healthcare has established itself as an expert in locum tenens staffing for physicians, physician assistants, and nurse practitioners. The company employs nearly 600 employees committed to filling locum tenens assignments in large-scale healthcare networks, hospitals, and clinics nationwide. Learn more at

Be inspired.

Be rewarded.

Belong.

At Emory Healthcare.

Learn more about our exciting bonus opportunities , including relocation incentives paid upon offer acceptance to help with moving and upfront expenses — plus referral incentives and additional position-based bonuses designed to reward your commitment.

At Emory Healthcare we fuel your professional journey with better benefits, valuable resources, ongoing mentorship and leadership programs for all types of jobs, and a supportive environment that enables you to reach new heights in your career and be what you want to be.

We provide: Comprehensive health benefits that start day 1 Student Loan Repayment Assistance & Reimbursement Programs Family-focused benefits Wellness incentives Ongoing mentorship, development, leadership programsand more! We're seeking a Nurse Manager to lead our new inpatient oncology unit at Emory Winship at Midtown.

As part of the Emory Winship at Midtown expansion , this brand-new, state-of-the-art inpatient oncology unit is designed to support complex cancer care, advanced therapies, and clinical trials.

This is a unique opportunity for a Nurse Manager to play a foundational leadership role—shaping clinical practice, building a high-performing team, and driving excellence from day one in a newly built environment.

In this role, you will lead nurses delivering innovative oncology care while supporting exposure to emerging care models such as navigation, survivorship, and precision medicine .

Emory Healthcare is deeply committed to oncology nurse professional development, offering robust specialty training and certification support (ONS, AOCN, and more).

Winship and Emory were also recognized as the 2025 ONCC Employer of the Year , reflecting our dedication to advancing oncology nursing excellence.

Join us at a pivotal moment of growth and help define the future of inpatient oncology care at Emory Winship at Midtown.

Job Summary The Nurse Manager plays a key leadership role within the nursing and clinical teams, overseeing daily clinical and operational functions to ensure seamless patient care across the care continuum.

This role demands a dynamic leader capable of managing both clinical excellence and operational performance, all while ensuring that patient care remains the top priority.

You will lead staff, drive clinical practice development, and manage patient care delivery, while being accountable for team performance, quality, safety, compliance, financials, throughput, and operational efficiency.

Reporting to the Director of Patient Care Service, you will develop, implement, and evaluate systems that promote high-quality, cost-effective, and safe care.

Key Responsibilities Leadership & Team Development Develop and maintain high engagement, visibility, and accountability within the healthcare team to achieve organizational vision, mission, and goals.

Foster a culture of collaboration, excellence, accountability, and mutual respect within inter-professional care teams.

Provide education, coaching, and guidance to staff, ensuring adherence to clinical standards and best practices.

Facilitate staff onboarding, competency assessment, and continuous professional development.

Manage and support a diverse workforce based on organizational goals, staffing needs, and budget considerations.

Clinical & Operational Management Oversee clinical and operational workflows, ensuring seamless patient integration and service efficiency.

Lead and implement quality and safety initiatives specific to your area, aligning with organizational objectives.

Execute financial and productivity initiatives in line with organizational goals.

Collaborate with division leadership to ensure patient safety and monitor quality and safety objectives across the care continuum.

Identify and implement evidence-based practices to enhance patient safety and reduce risk, in alignment with the Magnet® model.

Performance & Compliance Manage performance, providing feedback and addressing issues related to patient care and professional conduct.

Ensure compliance with regulatory standards, accreditation requirements, and organizational policies.

Lead continuous quality improvement efforts through data analysis, problem-solving, and monitoring key performance indicators (KPIs).

Ensure adherence to Magnet Model principles and implement strategies that enhance clinical practice outcomes.

Strategic & Operational Oversight Plan, prioritize, and execute operations efficiently, anticipating resource needs and achieving results within budget.

Address operational challenges and apply problem-solving skills to resolve issues, working in partnership with triad leadership.

Advocate for optimal resource allocation to support patient care and improve overall service delivery.

Workplace Culture & Staff Well-Being Foster an inclusive and diverse work environment that values individual differences and promotes staff well-being.

Create and support a healthy work environment that encourages professional growth and high staff morale.

Demonstrate leadership in challenging situations, adapting styles as needed, and effectively communicating unit goals.

Professional Practice Oversight Actively monitor nursing practice to ensure adherence to established clinical standards, policies, and procedures.

Provide ongoing education and training to nurses, ensuring up-to-date clinical skills and regulatory knowledge.

Advocate for patient safety and optimal care by addressing concerns regarding staffing, resources, and care delivery.

The Nurse Manager Accountability Grid complements the Key Responsibilities of this Job Description by providing a structured, action-oriented guide for performance expectations and operational accountability.

Minimum Required Qualifications Education: Bachelor's degree in nursing (BSN) required Experience: A minimum of five (5) total years of professional nursing practice experience in acute and/or ambulatory care settings; with two (2) years of lead, supervisory, management, and/or leadership experience in nursing and/or health system position/role.

Licensure: Acute / Ambulatory Setting: A valid, unencumbered Registered Nursing License approved by the Georgia Board of Nursing.

Virtual Care Setting: If overseeing virtual care activities, an active compact/multistate license (eNLC) is required within 60 days of hire.

Certifications: BLS required ACLS certification may be necessary depending on specialty area, post hire Additional certifications may be required based on department and specialty Skills: Demonstrated leadership in promoting collaboration, diversity, equity, inclusion, and social justice within the populations served and the health system.

Experience overseeing intricate, complex service line operations within a healthcare system.

Ongoing demonstrated clinical and leadership competence.

Preferred Qualifications Education: Master's degree in nursing or Doctoral degree (DNP, PhD, DrPH) strongly preferred.

Experience: A minimum of five (5) total years of professional nursing practice experience in acute and/or ambulatory care settings; three (3) years of lead, supervisory, management, and/or leadership experience within a complex academic health system preferred.

Certification: Nurse Executive Certification (NE-BC, NEA-BC) or comparable certifications (CNML or CENP) PHYSICAL REQUIREMENTS: 10 lbs.

67-100% of the workday (constantly).

Lifting 10 lbs max, carrying of small articles such as dockets, ledgers, files, small tools, frequent standing & walking, occasional sitting, close eye work (computers, typing, reading, writing), Physical demands may vary depending on assigned work area and work tasks.

ENVIRONMENTAL FACTORS: Factors affecting environmental conditions may vary depending on the assigned work area and tasks.

Environmental exposures include but are not limited to: Blood-borne pathogen exposure, Bio-hazardous waste.

chemicals/gases/fumes/vapors, communicable diseases, electrical shock, floor surfaces, hot/cold temperatures, indoor/outdoor conditions, latex, lighting patient care/handling injuries, radiation, shift work, travel may be required, use of personal protective equipment, including respirators, environmental conditions may vary depending on assigned work area and work tasks.

Emory is an equal opportunity employer, and qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, protected veteran status or other characteristics protected by state or federal law.

Emory Healthcare is committed to providing reasonable accommodations to qualified individuals with disabilities upon request.

Please contact Emory Healthcare's Human Resources at .

Please note that one week's advance notice is preferred.5c143e31-5e48-4549-b638-05792d185386

Travel Telemetry RN

Company: Fusion Medical Staffing

Location: Facility in Stockbridge, Georgia

Job Details

Fusion Medical Staffing is seeking a skilled Telemetry RN for a 14-week travel assignment in Stockbridge, Georgia. As a member of our team, you'll have the opportunity to make a positive impact on the lives of patients while enjoying competitive pay, comprehensive benefits, and the support of a dedicated clinical team.

Required Qualifications:

• One year of recent experience as a Telemetry RN
• Current Valid RN license in compliance with state regulations
• Current BLS Certification (AHA/ARC)
• Current ACLS Certification

Preferred Qualifications:

• Progressive Care Certified Nurse (PCCN) Certification
• NIHSS certification
• Other certifications and licenses may be required for this position

Summary:

The Telemetry Registered Nurse is responsible for providing comprehensive patient care in a telemetry unit, focusing on continuous cardiac monitoring and assessment. This role encompasses evaluating patient health, implementing specialized care plans, administering treatments, and collaborating with healthcare teams to ensure high-quality, patient-centered care for individuals with cardiac conditions. The position requires strong clinical skills in telemetry nursing, critical thinking abilities, excellent communication, and a commitment to maintaining the highest standards of patient safety and professional ethics.

Essential Work Functions:

• Monitors and interprets cardiac rhythms, vital signs, and other telemetry data to detect abnormalities and respond appropriately
• Administers prescribed medications and treatments in accordance with approved nursing techniques, with a focus on cardiac care
• Prepares equipment and aids physician during cardiac-related procedures and examinations
• Maintains awareness of comfort and safety needs of telemetry patients
• Observes patient, records significant conditions and reactions, and notifies supervisor or physician of patient's cardiac status and response to interventions
• Responds to life-saving situations based upon nursing standards, policies, procedures, and protocols specific to cardiac emergencies
• Documents nursing history and physical assessment for assigned telemetry patients
• Initiates patient education plans according to individualized needs, focusing on cardiac health, risk factors, and lifestyle modifications
• Collaborates with the interdisciplinary team to ensure comprehensive care for telemetry patients
• Maintains confidentiality of patients and client
• Performs other duties as assigned within the scope of practice
• Adheres to hospital safety protocols, infection control guidelines, and regulatory standards

Required Essential Skills:

• Critical thinking, service excellence, and good interpersonal communication skills
• The ability to read, write, and communicate in the English language
• Ability to read/comprehend written instructions, follow verbal instructions, and proficiency in PC skills
• Physical Abilities - Must be able to remain in a stationary position, move about, move equipment (50-100lbs), push, pull, and bend
• Interpersonal Skills - Must be able to work effectively with a variety of personnel (professional and ancillary) to present a positive attitude and professionalism
• Technical/Motor Skills - Must have the ability to grasp, perform fine manipulation, push/pull, and move about when assisting with procedures and/or using department equipment
• Mental Requirements - Must be able to cope with frequent contact with the general public and customers while meeting deadlines under pressure. Must be able to work under close supervision occasionally, as well as working without assistance from other personnel. Must be able to contend with irregular activity schedules occasionally and continuous concentration to detail
• Sensory - Must possess visual acuity and ability to effectively communicate

Benefits Include:

• Highly competitive pay for travel professionals
• Comprehensive medical, dental, and vision insurance with first day coverage
• Paid Time Off (PTO) after 1560 hours
• Life and Short-term disability offered
• 401(k) matching
• Aggressive Refer-a-friend Bonus Program
• 24/7 recruiter support
• Reimbursement for licensure and CEUs

Why Choose Fusion?

At Fusion Medical Staffing, our goal is to improve the lives of everyone we touch, and we're always looking for people like you to join our mission. Your passion for helping others deserves a partner just as committed to supporting you — that’s why we offer day one insurance, $0 copay for mental health services, scholarships and awards, exclusive discounts, and more. From your personal recruiter to our clinical and traveler experience teams, we’re here to guide and celebrate you along your journey. You take care of others; we take care of you.

Other Duties Disclaimer:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned. This job description is not a comprehensive list of all activities, duties, or responsibilities that are required of the employee for this job and is subject to change at any time with or without notice.

Start your rewarding career as a Travel Telemetry RN with Fusion Medical Staffing and join our mission to improve lives. Apply now!

*Fusion is an EOE/E-Verify Employer #pb8