Adecco First Shift Hours Jobs in Usa

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.

TITLE: Shift Manager (SM)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a full 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.

2 hours to Dallas, TX - Hospitalist (Day Shift & Swing Shift)
Area offers a high quality of life both professionally and personally. BC/BE Internal Medicine physician(s) needed to practice at the largest regional medical center within 150 mile radius. Practicing and experienced physicians as well as residents will be considered. Must be licensed in Texas or eligible. Relocation, marketing, sign-on bonus and stipend can be offered.

* Contracted by Hospitalist company
* Day Shift: $120/hour; 7 days on/7 days off

* $50 for each discharge
* $110 for every encounter over 18 encounters
* $120/shift when on call for Hospital
* $120/shift when on call for LTAC

* Swing-Shift: $150/hour; Minimum of 120 hours/month (10-twelve hour shifts)

* $50 for each discharge.

* Benefits offered through Hospitalist company
* Sign-on bonus ($25K)
* Relocation & house hunting assistance (up to $20K )
* Potential student loan repayment
* Potential monthly training stipend (up to 24 months)
* Malpractice coverage would begin the first day and includes tail coverage provided by Hospitalist company
* Marketing to community and region included

City is a regional center of higher education and the Arts. This mid-sized city is home to 120K people with a 24 county regional draw of 400,000.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician

We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels. Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week. You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team. If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.

Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week. In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.

Shift A– 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

Shift B – 6pm to 6am 15% shift differential pay

Week 1: Monday, Wednesday, Saturday and Sunday

Week 2: Tuesday, Thursday, and Friday

Shift D – 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

How will you make an impact!
In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.

Location: This role will be based on-site at one of our St. Petersburg Florida Facilities located in Seminole, FL specializing in Renewable Energy

What will you do?

Key Responsibilities

- Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.

- Perform setups, changeovers, and material verification for each process step.

- Conduct preventive and corrective maintenance on:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

- Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.

- Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).

- Document downtime, maintenance activities, root cause analysis, and improvements.

- Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.

- Ensure compliance with safety standards, ESD controls, and manufacturing best practices.

- Cover overtime requirements as needed.

How will you get here?

Education and Experience:
- Electronics Industry Experience

- High School Diploma or GED preferred not required or equivalent - experience.

- Six months of demonstrated experience, ideally 2 plus years.

- Must have experience with at least one of the below:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

Why Join Jabil?

- Be part of a mission-critical team supporting Renewable Energy innovation.

- Gain hands-on experience with high-precision, advanced technologies.

- Work in a culture focused on quality, safety, and continuous improvement.

- Competitive compensation and a comprehensive benefits package.
Remote working/work at home options are available for this role.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician

We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels. Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week. You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team. If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.

Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week. In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.

Shift A– 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

Shift B – 6pm to 6am 15% shift differential pay

Week 1: Monday, Wednesday, Saturday and Sunday

Week 2: Tuesday, Thursday, and Friday

Shift D – 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

How will you make an impact!
In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.

Location: This role will be based on-site at one of our St. Petersburg Florida Facilities located in Seminole, FL specializing in Renewable Energy

What will you do?

Key Responsibilities

- Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.

- Perform setups, changeovers, and material verification for each process step.

- Conduct preventive and corrective maintenance on:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

- Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.

- Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).

- Document downtime, maintenance activities, root cause analysis, and improvements.

- Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.

- Ensure compliance with safety standards, ESD controls, and manufacturing best practices.

- Cover overtime requirements as needed.

How will you get here?

Education and Experience:
- Electronics Industry Experience

- High School Diploma or GED preferred not required or equivalent - experience.

- Six months of demonstrated experience, ideally 2 plus years.

- Must have experience with at least one of the below:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

Why Join Jabil?

- Be part of a mission-critical team supporting Renewable Energy innovation.

- Gain hands-on experience with high-precision, advanced technologies.

- Work in a culture focused on quality, safety, and continuous improvement.

- Competitive compensation and a comprehensive benefits package.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician

We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels. Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week. You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team. If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.

Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week. In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.

Shift A– 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

Shift B – 6pm to 6am 15% shift differential pay

Week 1: Monday, Wednesday, Saturday and Sunday

Week 2: Tuesday, Thursday, and Friday

Shift D – 6pm to 6am 15% shift differential pay

Week 1: Tuesday, Thursday, and Friday

Week 2: Monday, Wednesday, Saturday and Sunday

How will you make an impact!
In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.

Location: This role will be based on-site at one of our St. Petersburg Florida Facilities located in Seminole, FL specializing in Renewable Energy

What will you do?

Key Responsibilities

- Operate, monitor, and adjust SMT equipment while ensuring high quality and process stability.

- Perform setups, changeovers, and material verification for each process step.

- Conduct preventive and corrective maintenance on:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

- Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.

- Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).

- Document downtime, maintenance activities, root cause analysis, and improvements.

- Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.

- Ensure compliance with safety standards, ESD controls, and manufacturing best practices.

- Cover overtime requirements as needed.

How will you get here?

Education and Experience:
- Electronics Industry Experience

- High School Diploma or GED preferred not required or equivalent - experience.

- Six months of demonstrated experience, ideally 2 plus years.

- Must have experience with at least one of the below:

- Laser marking systems

- Glue dispensing machines (CAMALOT)

- Screen printers (DEK)

- SPI systems (KOH YOUNG)

- Pick & place machines (FUJI NXT, AIM)

- Reflow ovens (ITW/VITRONIC)

Why Join Jabil?

- Be part of a mission-critical team supporting Renewable Energy innovation.

- Gain hands-on experience with high-precision, advanced technologies.

- Work in a culture focused on quality, safety, and continuous improvement.

- Competitive compensation and a comprehensive benefits package.

Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering Technician We’re expanding into a full 24/7 operation and are hiring across multiple roles and experience levels.

Our 12‑hour overnight shift is ideal for someone who enjoys a more independent work environment with more days off each week.

You’ll benefit from premium shift differentials, cross‑training opportunities, and the chance to shape processes on a growing team.

If you’re someone who prefers working nights or wants to maximize earning potential while enjoying a schedule with fewer total days giving you additional full days off during the week to spend with family, pursue hobbies, or rest, this could be a great fit for you.Currently hiring Technicians for the below shifts.

Note: Based on the 2-week rotating shift pattern, employees will be scheduled to work 36 hours one week, and 48 hours on the alternate week.

In this alternate week, employees will be receiving 8 hours of overtime, resulting in 16 hours of overtime pay in a month.Shift A– 6pm to 6am 15% shift differential pay Week 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayShift B – 6pm to 6am 15% shift differential pay Week 1: Monday, Wednesday, Saturday and SundayWeek 2: Tuesday, Thursday, and FridayShift D – 6pm to 6am 15% shift differential pay Week 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayHow will you make an impact!In this key Manufacturing Engineer Technician onsite role, you will perform preventative maintenance, calibration, change overs in Z-prep area and perform preventive maintenance for tooling (SMT & BE process) and other specialty support equipment used in the manufacturing process.Location: This role will be based on-site at one of our St.

Petersburg Florida Facilities located in Seminole, FL specializing in Renewable EnergyWhat will you do? Key ResponsibilitiesOperate, monitor, and adjust SMT equipment while ensuring high quality and process stability.Perform setups, changeovers, and material verification for each process step.Conduct preventive and corrective maintenance on:Laser marking systemsGlue dispensing machines (CAMALOT)Screen printers (DEK)SPI systems (KOH YOUNG)Pick & place machines (FUJI NXT, AIM)Reflow ovens (ITW/VITRONIC)Troubleshoot and resolve process issues related to solder paste printing, component placement, inspection, and reflow profiling.Create, modify, and optimize SMT programs (FUJI, CAMALOT, DEK, etc.).Document downtime, maintenance activities, root cause analysis, and improvements.Collaborate with Engineering, Quality, and Production to improve OEE, yields, CP/CPK, and reduce rework.Ensure compliance with safety standards, ESD controls, and manufacturing best practices.Cover overtime requirements as needed.How will you get here?Education and Experience:
- Electronics Industry Experience- High School Diploma or GED preferred not required or equivalent
- experience.- Six months of demonstrated experience, ideally 2 plus years.- Must have experience with at least one of the below:Laser marking systemsGlue dispensing machines (CAMALOT)Screen printers (DEK)SPI systems (KOH YOUNG)Pick & place machines (FUJI NXT, AIM)Reflow ovens (ITW/VITRONIC)Why Join Jabil?Be part of a mission-critical team supporting Renewable Energy innovation.Gain hands-on experience with high-precision, advanced technologies.Work in a culture focused on quality, safety, and continuous improvement.Competitive compensation and a comprehensive benefits package.

Learn More About the MRCO Family at    with benefits that include Competitive Pay, Optional Daily Pay, Flexible Scheduling, Paid Time Off, Free Meal During Shift, and Career Path Opportunities!

Role:

The Shift Manager will support the RGM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others.

Responsibilities and Accountabilities:

Ensuring Consistent Customer Satisfaction

- Executes the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed.
- Ensures that all Team Members complete their Shift Excellence tasks for their assigned position(s).
- Ensures that all employees present a neat clean appearance and wear company uniform.
- Personally demonstrates that the Customer needs are the highest priority.
- Ensures food safety, quality and accuracy of orders.
- Resolves customer complaints quickly while maintaining positive customer relations.
- Greets customers with a smile, is polite and pleasant when speaking with customers.
- Works with urgency.
- Works with management and fellow employees.
- Cooperates with peers – works with fellow employees as part of a team, helps others when they need a hand.

Developing People

- Provides regular feedback to the RGM on the performance of Team Members.
- Provides ongoing constructive and complimentary feedback to Team Members.
- Actively participates in the training of Team Members.
- Handles conflicts constructively and works with RGM to achieve resolution.

Act Like an Owner

- Assists in Profit and Loss management by following cash control/security procedures, maintaining inventory and managing labor.
- Oversees proper product preparation, rotation, portioning, cooking and holding times.
- Assists RGM with facility maintenance and ensure health and safety standards are followed at all times.
- Performs other duties as required by manager.

Job Requirements and Essential Functions:

- Strong preference for internal promote form Hourly Champion position.
- Must be at least 18 years old.
- Must have reliable transportation.
- Able to do basic business math.
- Able to stock shelves and coolers.
- Able to oversee and manage subordinate employees and provide direction.
- Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin.
- Able to clean the parking lot and grounds surrounding the restaurant.
- Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time.
- Demonstrates a positive and enthusiastic attitude with co-workers.
- Must pass background check criteria.

Attendance

- Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work.
- Understands and uses approved time keeping system, including accurately recording all hours worked.

Initiative and Energy

- Acts without being told, goes beyond what is simply required and maintains a high activity level.

This list of job duties and responsibilities is not all inclusive. Employees typically average 30+ hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice.

EEO

- MRCO is an equal opportunity employer and prohibits discrimination and harassment of any kind. MRCO is committed to the principal of equal employment opportunity for all employees with a work environment free of discrimination and harassment. All employment decisions at MRCO are based on business needs, job requirements, and individual qualifications without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws. MRCO will not tolerate discrimination or harassment based on any of these characteristics. MRCO encourages applicants of all ages (16 or older).

Benefits

- Competitive pay
- Early Pay with the Rain App
- Flexible schedule 
- Paid vacation time 
- Free meal during shift
- Bonus Program
- Career Path Opportunities
- 401k and Health/Dental/Vision

“You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.”

3:30pm-9:30pm/Monday-Friday

This is a Part Time position; however, end of shift will frequently be longer than 5-6 hours. Associates are expected to work until end of shift is called.

*We offer pay for performance where associates can earn additional compensation if they meet certain productivity thresholds.*

Staples is business to business. You’re what binds us together.  

Join our Staples World Class Supply Chain Team and deliver essential products to our customers. 

What you’ll be doing: 
As a warehouse associate you may work in one of the following four areas: 

Order Picker: You will pick and prepare customer orders accurately and timely to meet daily production goals. At times you will be picking above ground level while adhering to safety procedures.

Restocker: You will scan labels, cut boxes, and restock shelves to prep your work area for the next shift while adhering to safety procedures.

Bulk Selector: You will be responsible for selecting product, pulling, and packing totes, as well as cutting cases of merchandise and/or stocking product. You will move full totes and cases onto a conveyor belt while adhering to safety procedures.

Custodian:  You will be responsible for general cleaning and basic maintenance duties both inside and outside of the facility. In this role, you will clean and sanitize restrooms, vacuum, and remove spots from carpet, sweep and mop floors, clean and dust chairs, partition walls and other miscellaneous furniture, clean windows and brass and collect and remove trash from the warehouse while adhering to safety procedures.

Please note, as an SC1 associate you may be moved into any of the above roles as needed.

You will be essential to the success of Staples Supply Chain as we deliver to our customers.  

Safety is our utmost priority so, in this role, we will look to you to ensure safe work practices and embrace our safety culture. 

What you bring to the table: 

• An ability to count and use basic arithmetic skills.
• An inclusive approach with your colleagues and customers to forge strong relationships and foster collaboration to resolve issues. 
• An ability to adopt our safety procedures quickly and ensure safe work practices. 
• An ability to work in a warehouse environment with seasonal temperature variations. 
   

What’s needed- Basic Qualifications:

• Ability to work assigned schedule and be accountable for assigned tasks.
• Ability to understand and adhere to all job requirements and safety guidelines.
• Basic English language skills (both verbal and written communications).
• If you are hired as a Full-Time associate, you must have the ability to work additional hours beyond scheduled shift; additional overtime hours will be required based on business need.
• An ability to lift, lower, push, pull or carry product up to a maximum of 70 pounds by hand.
• Must wear safety composite shoes.
• Ability to walk and stand 100% of the time.
• Must be at least 18 years old.

What’s needed- Preferred Qualifications:

• High School Diploma/GED or equivalent work experience.
• Prior warehouse or applicable experience to include, but not limited to: fast-food (utilizing headset a plus), stockroom, working with racking systems, customer service, package handling, etc. 

The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 

We Offer:

• Competitive Pay: $22.40/hour (includes $1.25/hour Shift Differential)
• Receive a pair of work shoes after 60 days.
• Inclusive culture with associate-led Business Resource Groups.
• Staples offers both Full-Time and Part-Time benefits.  Some Full-Time benefits include: 112 Hours of PTO and Holiday Schedule (7 observed paid holidays + 1 floating holiday), Online and Retail Discounts, Company Match 401(k). Physical and Mental Health Wellness programs, and more!
  
   

At Staples, “inclusion” is an action word. It represents what we do to ensure that all employees feel valued and supported to contribute to their fullest potential. When we operate inclusively, diversity naturally follows. This is why we work hard to foster an inclusive culture, as we seek employees with unique and varied perspectives and areas of expertise. The result is a better workplace and innovative thinking that helps us exceed our customers’ expectations – through the power of the people behind our iconic brand. Staples is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other basis protected by federal, state, or local law.

3:30pm-9:30pm/Monday-Friday
This is a Part Time position; however, end of shift will frequently be longer than 5-6 hours. Associates are expected to work until end of shift is called.
*We offer pay for performance where associates can earn additional compensation if they meet certain productivity thresholds.*
Join our Staples World Class Supply Chain Team and deliver essential products to our customers. 
As a warehouse associate you may work in one of the following four areas: 
Order Picker: You will pick and prepare customer orders accurately and timely to meet daily production goals. At times you will be picking above ground level while adhering to safety procedures.
Restocker: You will scan labels, cut boxes, and restock shelves to prep your work area for the next shift while adhering to safety procedures.
Bulk Selector: You will be responsible for selecting product, pulling, and packing totes, as well as cutting cases of merchandise and/or stocking product. Custodian: You will be responsible for general cleaning and basic maintenance duties both inside and outside of the facility. In this role, you will clean and sanitize restrooms, vacuum, and remove spots from carpet, sweep and mop floors, clean and dust chairs, partition walls and other miscellaneous furniture, clean windows and brass and collect and remove trash from the warehouse while adhering to safety procedures.
You will be essential to the success of Staples Supply Chain as we deliver to our customers.
An inclusive approach with your colleagues and customers to forge strong relationships and foster collaboration to resolve issues. 
An ability to work in a warehouse environment with seasonal temperature variations.  
Basic English language skills (both verbal and written communications).
If you are hired as a Full-Time associate, you must have the ability to work additional hours beyond scheduled shift; additional overtime hours will be required based on business need.
Must wear safety composite shoes.
Must be at least 18 years old.

High School Diploma/GED or equivalent work experience.
Prior warehouse or applicable experience to include, but not limited to: fast-food (utilizing headset a plus), stockroom, working with racking systems, customer service, package handling, etc. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
Competitive Pay: $22.40/hour (includes $1.25/hour Shift Differential)
Staples offers both Full-Time and Part-Time benefits. Some Full-Time benefits include: 112 Hours of PTO and Holiday Schedule (7 observed paid holidays + 1 floating holiday), Online and Retail Discounts, Company Match 401(k). At Staples, “inclusion” is an action word. When we operate inclusively, diversity naturally follows. The result is a better workplace and innovative thinking that helps us exceed our customers’ expectations – through the power of the people behind our iconic brand. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other basis protected by federal, state, or local law.

3:30pm-9:30pm/Monday-Friday
This is a Part Time position; however, end of shift will frequently be longer than 5-6 hours. Associates are expected to work until end of shift is called.
*We offer pay for performance where associates can earn additional compensation if they meet certain productivity thresholds.*
Join our Staples World Class Supply Chain Team and deliver essential products to our customers. 
As a warehouse associate you may work in one of the following four areas: 
Order Picker: You will pick and prepare customer orders accurately and timely to meet daily production goals. At times you will be picking above ground level while adhering to safety procedures.
Restocker: You will scan labels, cut boxes, and restock shelves to prep your work area for the next shift while adhering to safety procedures.
Bulk Selector: You will be responsible for selecting product, pulling, and packing totes, as well as cutting cases of merchandise and/or stocking product. Custodian: You will be responsible for general cleaning and basic maintenance duties both inside and outside of the facility. In this role, you will clean and sanitize restrooms, vacuum, and remove spots from carpet, sweep and mop floors, clean and dust chairs, partition walls and other miscellaneous furniture, clean windows and brass and collect and remove trash from the warehouse while adhering to safety procedures.
You will be essential to the success of Staples Supply Chain as we deliver to our customers.
An inclusive approach with your colleagues and customers to forge strong relationships and foster collaboration to resolve issues. 
An ability to work in a warehouse environment with seasonal temperature variations.  
Basic English language skills (both verbal and written communications).
If you are hired as a Full-Time associate, you must have the ability to work additional hours beyond scheduled shift; additional overtime hours will be required based on business need.
Must wear safety composite shoes.
Must be at least 18 years old.

High School Diploma/GED or equivalent work experience.
Prior warehouse or applicable experience to include, but not limited to: fast-food (utilizing headset a plus), stockroom, working with racking systems, customer service, package handling, etc. 

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
Competitive Pay: $22.40/hour (includes $1.25/hour Shift Differential)
Staples offers both Full-Time and Part-Time benefits. Some Full-Time benefits include: 112 Hours of PTO and Holiday Schedule (7 observed paid holidays + 1 floating holiday), Online and Retail Discounts, Company Match 401(k). At Staples, “inclusion” is an action word. When we operate inclusively, diversity naturally follows. The result is a better workplace and innovative thinking that helps us exceed our customers’ expectations – through the power of the people behind our iconic brand. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other basis protected by federal, state, or local law.

Job Description

Additional Information About the Role

Our unit is vital to the flow of patients needing to be admitted from ED, CCU, admitting, procedure areas and other hospital units, and from outside hospitals. Most of our patient populations are those diagnosed with myocardial infarction requiring cardiac catheterization, congestive heart failure, heart arrhythmias, and pulmonary hypertension.

Additional Details:

* Day Shift - Flexible scheduling: (5) 8's or (4) 10 hour shifts per week
* Exempt Status

* Salaried at 40 hours per week

Leadership experience preferred
Minimum of 2 years heart & vascular experience preferred
Minimum of 2 years RN experience required
Overview

Barnes-Jewish Hospital at Washington University Medical Center is the largest hospital in Missouri and is ranked as one of the nation's top hospitals by U.S. News & World Report. Barnes-Jewish Hospital's staff is composed of full-time academic faculty and community physicians of Washington University School of Medicine, supported by a house staff of residents, interns, fellows and other medical professionals. Recognizing its excellence in nursing care, Barnes-Jewish Hospital was the first adult hospital in Missouri to be certified as a Magnet Hospital by the American Nurses Credentialing Center.
Nursing Divisions 9100/9200 are 25 bed high risk cardiology units where you will find many exciting challenges and opportunities for learning. Many of the patients that you will care for require advanced medication infusions and post cardiac procedure care. Our team consists of registered nurses, patient/student nurse technicians, and house staff of residents, interns and other medical professionals.
Preferred Qualifications

Role Purpose
The Assistant Nurse Manager provides administrative support to Nurse Managers and direct reports. This includes coordinating patient care, performance management of direct reports, equipment purchasing/management, and statistical accumulation.

Responsibilities

* Manages individual(s) including but not limited to: hires, trains, assigns work, manages & evaluates performance, conducts professional development plans. Ensures that the productivity and actions of that group meet/support the overall operational goals of the department as established by department leadership.
* May participate in the development of departmental staffing, revenue and/or expense budgets and having direct responsibility for adhering to those goals. This includes responding to changes in the business which may affect the ability to achieve the budget goals.
* Provides and oversees patient care according to planned interventions with regard to their age and developmental needs to attain the patient's optimal level of wellness and documents according to policy.
* Creates and ensures implementation of a collaborative plan of care based on assessment, diagnosis and medical treatment.
* May support the review of staff hours worked vs scheduled hours and determine appropriate disposition if variation exists. Perform and approve daily payroll updates. Reconcile time cards, bonus tracking and coding approval. Prepare, coordinate and execute all staff communications; prepare huddle agendas and lead meeting. Determine staffing needs; make nursing assignments as well as assign overtime. Recommend effective annual increases. Interview staff for open positions; evaluate and conduct performance reviews as assigned; draft and issue corrective actions/coaching; follow up regarding any disciplinary action to determine compliance.
* Responsible for staff productivity and the overall operational goals of the department as established by department leadership. Conducts performance evaluations and makes recommendations on areas of improvement if needed.
* BJC has determined this is a safety-sensitive position. The ability to work in a constant state of alertness and in a safe manner is an essential function of this job.
Minimum Requirements
Education
* Bachelor's Degree - Nursing
Experience
* 2-5 years
Supervisor Experience
* No Experience
Licenses & Certifications
* RN
Preferred Requirements
Experience
* 5-10 years
Supervisor Experience
* < 2 years
Benefits and Legal Statement

BJC Total Rewards
At BJC we're committed to providing you and your family with benefits and resources to help you manage your physical, emotional, social and financial well-being.

* Comprehensive medical, dental, vison, life insurance, and legal services available first day of the month after hire date
* Disability insurance* paid for by BJC
* Annual 4% BJC Automatic Retirement Contribution
* 401(k) plan with BJC match
* Tuition Assistance available on first day
* BJC Institute for Learning and Development
* Health Care and Dependent Care Flexible Spending Accounts
* Paid Time Off benefit combines vacation, sick days, holidays and personal time
* Adoption assistance

To learn more, go to our Benefits Summary
*Not all benefits apply to all jobs
The above information on this description has been designed to indicate the general nature and level of work performed by employees in this position. It is not designed to contain or be interpreted as an exhaustive list of all responsibilities, duties and qualifications required of employees assigned to this job. Equal Opportunity Employer

Careers With Purpose

Join our not-for-profit organization that has provided over 100 years of housing and services to seniors with a commitment to quality care and service in a Christian environment.

Facility: GSS MN Battle Lake Ctr
Location: Battle Lake, MN
Address: 105 Glenhaven Dr, Battle Lake, MN 56515, USA
Shift: 8 Hours - Evening Shifts
Job Schedule: Full time
Weekly Hours: 40.00
Salary Range: $27.00 - $36.00
Pay Info: $10,000 Sign On Bonus Available!

Department Details

$10,000 Sign On Bonus Available!

Evening Shift: 2:00 pm - 10:30 pm

Every other weekend and holiday rotation required.

AHCA Bronze Award Winner! - Commitment to Quality Award

Fun, Family Oriented Work Environment

Shift Differential for nights and weekends

Holiday Pay

Direct access to your earnings daily

Paid Time Off

Excellent Health, Dental and Vision Insurance

Health Savings Account

Company Matched 401(k) Retirement Plan

Salary Increases

Referral Bonuses

Advancement Opportunities

Compassionate Leave

Education Assistance

Scholarships and Sponsorships

Continuing Education

Years of Service Recognition Program

Job Summary

The Licensed Practical Nurse (LPN) provides professional nursing care for residents of all ages in long term care, under the supervision of a registered nurse, advanced practice provider, or physician. Demonstrates knowledge of nursing principles for the resident in the relevant clinical setting. Demonstrates competency and practices within the full scope of nursing expertise/knowledge and utilizes appropriate age and population specific standards related to the physical and psychosocial needs of the resident as per care plan. Possess the ability to perform testing to evaluate data reflective of the resident's status and to provide the care needed. Demonstrates ability to recognize problems, recommend solutions and respond effectively to assist in an emergent situation.

Ensures the health, comfort and safety of residents. Contributes to the assessment of residents and administers medications or treatments as ordered. Provides technical support to healthcare professionals as needed. Documents resident interactions as needed and the outcomes related to resident care, medication, behavior, activity, and dietary. Skilled in establishing and maintaining effective working relationships with resident, health care providers, and the public. Ability to work effectively with professional and supportive personnel as a member of an interdisciplinary care team. Ability to communicate clearly and maintain confidentiality of sensitive information. Counsels residents, family members and/or resident advocate, under the direction of a registered nurse, advanced practice provider or physician on prevention and treatment plans. Knowledge of resident education principles to develop a self-care program. Performs other related duties as assigned.

Qualifications

Graduate from an accredited practical nursing program as a Licensed Practical Nurse. Associate degree in practical nursing is preferred.

If position requires IV therapy/management skills, the following is required in North Dakota: graduation from a Board approved AASPN program where IV therapy is part of the curriculum or completion of an IV Therapy course approved by the North Dakota Board of Nursing.

Must have attended a pre-licensure nursing program that included supervised clinical experience across the life span as part of the curriculum or have had a minimum of 400 hours of experience as LPN at another facility. Specific services/positions may have additional education, training or experience requirements.

Currently holds an unencumbered Licensed Practical Nurse (LPN) license with State Nursing board and/or possess multi-state licensure privileges. Obtains and subsequently maintains required department specific competencies and certifications. Completes required annual continuing education units (CEU) and competency training requirements of the department and facility.

Benefits

The Good Samaritan offers an attractive benefits package for qualifying full-time and part-time employees. Depending on eligibility, a variety of benefits include health insurance, dental insurance, vision insurance, life insurance, a 401(k) retirement plan, work/life balance benefits, and a generous time off package to maintain a healthy home-work balance. For more information about Total Rewards, visit .

The Good Samaritan is an EEO/AA Employer M/F/Disability/Vet. If you are an individual with a disability and would like to request an accommodation for help with your online application, please call 1-877-673-0854 or send an email to .

The Good Samaritan has a Drug Free Workplace Policy. An accepted offer will require a drug screen and pre-employment background screening as a condition of employment.

Req Number: R-0247397
Job Function: Nursing
Featured: No

Job Description:Seeking a Certified Surgical Technologist to serve with Essentia Health at St. Mary's Medical Center in Detroit Lakes, Minnesota. This CST generally works 24 hours weekly, but hours may be flexed upward or downward based on facility needs. Required schedule rotations include holidays, every 4th or 5th weekend on call, and one weekday on call when not on call for the weekend. This position has specific education and licensure requirements. Please ensure that you meet these criteria before applying. A $5000 sign-on bonus and relocation assistance are available. Education Qualifications:

• Graduate of accredited Surgical Technologist Program

About Essentia Health:

We are a top-rated employer offering work-life balance, long term career stability, opportunities for growth, and work you can be passionate about!  Our mission guides us every day: We are called to make a healthy difference in people’s lives. This calling resonates deeply for our caregivers and our colleagues working behind the scenes, who all bring high-quality, compassionate care to the patients we are privileged to serve.  We are like nowhere else: 

What You'll Do:

Functions under the supervision of an RN in providing technical interventions in the Operating Room to patients of all ages. They are also responsible for tasks relating to instrumentation, equipment, prosthesis, and supplies. May perform other duties as assigned by the department.

Employees scheduled 20+ hours weekly enjoy these benefits:
· Health Insurance and HSA or FSA accounts

· Dental and Vision insurances

· Supplemental insurances- critical illness, accident, & hospital indemnity

· Paid short-term disability, long-term disability, and basic life insurance

· Supplemental Life and Accidental Death & Dismemberment insurance

· Tuition Reimbursement

· PTO accrual and 7 paid holidays per year

· Paid parental leave after one year (24+ hours weekly required)

· Adoption assistance after one year (24+ hours weekly required)

· Bereavement & Jury Duty (all regularly scheduled employees)

All employees, including casual, enjoy these benefits:

· Take Charge (employee wellness program)

· Guidance Resources (free confidential counseling)

· Employee discount program

· 401(k) retirement account (traditional & Roth)

· 401(k) matching & discretionary contributions (subject to service requirements)

Licensure/Certification Qualifications:

• Certified as a Surgical Technologist is required one year after hire.
• AHA Basic Cardiac Life Support (BCLS) certification within 1 month of hire.

Employee Benefits at Essentia Health: At Essentia Health, we’re committed to supporting your well-being, growth, and work-life balance. Our comprehensive benefits include medical, dental, vision, life, and disability insurance, along with supplemental options to fit your needs. We offer a 401(k) plan with employer contributions to help you plan for the future, and we invest in your professional development through training, tuition reimbursement, and educational programs. To help you thrive both at work and at home, we provide flexible scheduling, generous time off, and wellness resources focused on your physical, mental, and emotional health. Please note that benefit eligibility may vary. For full details, refer to your benefit summary or contact our HR Service Center at (218) 576-0000. Job Location: St Marys Hospital - Detroit Lakes Shift Rotation: FTE Flex Days (United States of America) Shift Start/End: 7a / 8a / 8:30a/3:30p / 4:30p / 5p Hours Per Pay Period: 48 Flex Compensation Range: $28.40 - $42.60 / hour Union: FTE: 0.6 Weekends: Every 4th On Call Call Obligations: Yes Sign On Bonus: