Adecco Shift Hours Jobs in Usa
19,566 positions found — Page 2
Food Service Associate, Closing Shift - Great for Night Owls (ALLENTOWN)
Salary not disclosed
Overview:
$13.50 / Hour
Shift hours range from 4pm-12am
Joining our Dorney Park team means you'll serve up more than just food- you'll serve a world class dining experience that guests can trust. If you're a team player with a passion for hospitality and a taste for seasonal thrills, we’d love to have you join our team!
You’ll also...
- Gain knowledge and experience in a high-volume quick service environment
- Earn a PAID food handler certificate.
- Follow department procedures to prepare and serve food to maintain the highest level of product quality.
- Learn all areas of your work location’s operation to efficiently work multiple stations.
- Contribute to a safe and clean environment for our guests
- Ensure a positive guest experience by providing fast, efficient service in a friendly environment.
B
Registered Respiratory Therapist – Full Time/Part Time/Per Diem – All Shifts
✦ New
Salary not disclosed
$10,000 Sign On Bonus for full time positions!
Location: North Adams, MA and Pittsfield, MA
If you are interested, please email your resume to Rachel Danziger at
About Us:
With its scenic natural beauty, the Berkshires serves as a source of inspiration for many and fosters a unique and vibrant community. Generations of families have come to the Berkshires for a weekend, a week, or a lifetime. Some seek rest and renewal while others seek quality of life and meaning. As the largest employer in Berkshire County, Berkshire Health Systems plays a vital role in the lives of both visitors and residents alike.
Want to learn more about the Berkshires? Check out all that this area has to offer here
At Berkshire Health Systems, we know that overall wellness is the result of healthy families, healthy environments, and healthy communities, not just excellent medical care. Therefore, we support our patients beyond the hospital, clinic, or medical office. We recognize that each of our patients has unique needs and challenges. We strive to make each experience with BHS one that is welcoming, personalized, and convenient for the patient. We make connections and promote community services that give patients the tools to live healthier lives.
Responsibilities and Requirements
- Primary Function
- Respiratory Therapist at the SEF, responds to outpatient areas as needed-otherwise works on the ED to provide responsive state of the art respiratory care
- To work with the same personnel in the development and implementation of patient centered care
- To work in a cooperative and supportive manner with Physicians, Staff, and Directors
- Position Qualifications
- Experience
- Six months Staff Therapist experience preferred but not required.
- Education and Training
- Graduate of AMA approved program of Respiratory Therapy at the Registry level
- On a yearly basis meet all hospital mandatory education requirements
- License, Certification & Registration
- MARTL - MA Respiratory Therapist license
- NBRC-RRT- National Board Respiratory Care RRT
- CPR
- Other Requirements
- Highly effective and positive interpersonal communication skills, both written and verbal
- Effective problem solving, team building skills, willingness to participate in the education process both as a student and provider of education
- Ability to vary shift hours and days to meet schedule needs
Benefits
Berkshire Health Systems offers one of the most comprehensive Benefit Plans you can find! This includes but is not limited to: Medical, Dental, Vision, 403b Pension Plan and much more
Berkshire Health Systems supports diversity in our workforce.
If you are interested, please email your resume to Rachel Danziger at
Location: North Adams, MA and Pittsfield, MA
If you are interested, please email your resume to Rachel Danziger at
About Us:
With its scenic natural beauty, the Berkshires serves as a source of inspiration for many and fosters a unique and vibrant community. Generations of families have come to the Berkshires for a weekend, a week, or a lifetime. Some seek rest and renewal while others seek quality of life and meaning. As the largest employer in Berkshire County, Berkshire Health Systems plays a vital role in the lives of both visitors and residents alike.
Want to learn more about the Berkshires? Check out all that this area has to offer here
At Berkshire Health Systems, we know that overall wellness is the result of healthy families, healthy environments, and healthy communities, not just excellent medical care. Therefore, we support our patients beyond the hospital, clinic, or medical office. We recognize that each of our patients has unique needs and challenges. We strive to make each experience with BHS one that is welcoming, personalized, and convenient for the patient. We make connections and promote community services that give patients the tools to live healthier lives.
Responsibilities and Requirements
- Primary Function
- Respiratory Therapist at the SEF, responds to outpatient areas as needed-otherwise works on the ED to provide responsive state of the art respiratory care
- To work with the same personnel in the development and implementation of patient centered care
- To work in a cooperative and supportive manner with Physicians, Staff, and Directors
- Position Qualifications
- Experience
- Six months Staff Therapist experience preferred but not required.
- Education and Training
- Graduate of AMA approved program of Respiratory Therapy at the Registry level
- On a yearly basis meet all hospital mandatory education requirements
- License, Certification & Registration
- MARTL - MA Respiratory Therapist license
- NBRC-RRT- National Board Respiratory Care RRT
- CPR
- Other Requirements
- Highly effective and positive interpersonal communication skills, both written and verbal
- Effective problem solving, team building skills, willingness to participate in the education process both as a student and provider of education
- Ability to vary shift hours and days to meet schedule needs
Benefits
Berkshire Health Systems offers one of the most comprehensive Benefit Plans you can find! This includes but is not limited to: Medical, Dental, Vision, 403b Pension Plan and much more
Berkshire Health Systems supports diversity in our workforce.
If you are interested, please email your resume to Rachel Danziger at
CNC Machine Operators-3rd Shift
✦ New
Salary not disclosed
CNC Machine Operators
3rd Shift hours are Mon-Fri 10:30p-7:00a
Overview
The ideal candidate with be responsible for setting-up, operate and troubleshoot CNC machines according to scheduled orders to produce quality machined parts for the Aerospace and Automotive industries. You will also be responsible for troubleshooting issues that arise during the machining runs, completes offsets and adjustments, and assists operators as needed. Machines include lathes, mills, grinders, and manual tools (Haas, Fadal, Mori Seiki, Akuma etc.).
Responsibilities
3rd Shift hours are Mon-Fri 10:30p-7:00a
Overview
The ideal candidate with be responsible for setting-up, operate and troubleshoot CNC machines according to scheduled orders to produce quality machined parts for the Aerospace and Automotive industries. You will also be responsible for troubleshooting issues that arise during the machining runs, completes offsets and adjustments, and assists operators as needed. Machines include lathes, mills, grinders, and manual tools (Haas, Fadal, Mori Seiki, Akuma etc.).
Responsibilities
- Perform set-up for complex/advanced/non-routine jobs independently
- Use measuring equipment effectively such as micrometers and calipers
- Work from written procedures and work routers
- Dismantle jigs, tools, and special fixtures
- Make tooling as necessary
- Provides training to co-workers on the operation of CNC machines and inspection methods and tools.
- Maintain drawing specifications by monitoring dimensional and visual characteristics to detect non-conformances
- Handle raw material and hazardous waste safely and in an environmentally responsible manner
- Perform preventative maintenance on equipment
- Other duties as assigned
- High School Diploma or equivalent (will consider candidates with considerable experience in lieu of education requirement)
- 5+ years of experience in performing adjustments and offsets in CNC Machining for Mills and Lathes (Required)
- Effective verbal/written communications skills and organizational skills
- Must have a strong work ethic, attention to detail, good attendance, and flexibility to work overtime as needed The client offers a competitive salary package that is dependent on qualifications and experience, as well as a strong benefit package, plus participation in a company-wide bonus plan. For immediate consideration and faster response, please forward current resume to: Please include job #18747 in subject line. Please note that all candidates applying must be a US Citizen or Permanent Resident. Client will NOT sponsor.
Shift Supervisor
✦ New 🏢 Adecco
Salary not disclosed
We are seeking an experienced Shift Supervisor to lead shift operations for a well-established heavy manufacturing facility in Cudahy, WI.
This is a hands-on leadership role responsible for driving production performance, minimizing downtime, and supporting a team in a fast-paced industrial environment. The ideal candidate brings strong floor leadership experience, mechanical aptitude, and the ability to make sound decisions under pressure.
Key Responsibilities
Production & Operations
- Manage shift workflows to achieve daily production goals
- Troubleshoot and resolve production issues to minimize downtime
- Identify and address production flow issues in real time
- Lead, coach, and support shift employees in partnership with shift leads
- Coordinate after-hours shipping processes
- Collaborate with Maintenance and Management to prioritize equipment repairs
- Work overtime as needed to support operational demands
Quality
- Complete required quality documentation, including First Article Inspections
- Submit daily production reports including machine/robot output and operating parameters
Safety
- Maintain a safe, clean, and organized work environment
- Ensure proper machine and oven shutdown procedures are followed
- Promote accountability and safe work practices across the shift
Qualifications
- Proven experience as a Production Supervisor, Team Lead, or senior manufacturing operator
- Hands-on experience operating manufacturing machinery and equipment
- Strong troubleshooting skills in a production setting
- Practical judgment and strong attention to detail
- Effective verbal and written communication skills
- Demonstrated leadership ability with a positive, ethical work attitude
- Ability to lift up to 80 lbs and maintain reliable attendance
- High school diploma required; associate degree in manufacturing or related field preferred
- Basic computer skills, including Microsoft Office
What We’re Looking For
A strong floor leader who:
- Takes ownership of production results
- Leads by example in safety and accountability
- Is comfortable working in a heavy industrial environment
- Can balance people leadership with hands-on problem solving
P
Shift Leader - Urgently Hiring
Salary not disclosed
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.
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.
P
Shift Manager - Urgently Hiring
Salary not disclosed
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.
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.
Night Shift Manufacturing Technician - $5K Bonus & Flexible Schedule (ST. PETERSBURG)
Salary not disclosed
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.
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.
Technician, Manufacturing Engineering - $5K New Hire Sign on Bonus 12-hour shift 3 day-4-day Work Weeks (ST. PETERSBURG)
🏢 JABIL CIRCUIT, INC
Salary not disclosed
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.
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.
Technician, Manufacturing Engineering - $5K New Hire Sign on Bonus 12-hour shift 3 day-4-day Work Weeks
🏢 JABIL CIRCUIT, INC
Salary not disclosed
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.
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.
Technician, Manufacturing Engineering - $5K New Hire Sign on Bonus 12-hour shift 3 day-4-day Work We
🏢 JABIL CIRCUIT, INC
Salary not disclosed
Now offering $5,000 sign on bonuses for new hires joining Jabil as a new Manufacturing Engineering TechnicianWe'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 payWeek 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayShift B
- 6pm to 6am 15% shift differential payWeek 1: Monday, Wednesday, Saturday and SundayWeek 2: Tuesday, Thursday, and FridayShift D
- 6pm to 6am 15% shift differential payWeek 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 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.
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 payWeek 1: Tuesday, Thursday, and FridayWeek 2: Monday, Wednesday, Saturday and SundayShift B
- 6pm to 6am 15% shift differential payWeek 1: Monday, Wednesday, Saturday and SundayWeek 2: Tuesday, Thursday, and FridayShift D
- 6pm to 6am 15% shift differential payWeek 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 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.
T
Associate Manager, Manufacturing Filling - Night Shift
✦ New
Salary not disclosed
By clicking the "Apply" button, I understand that my employment application process with Takeda will commence and that the information I provide in my application will be processed in line with Takeda's Privacy Notice and Terms of Use. I further attest that all information I submit in my employment application is true to the best of my knowledge.
Job Description
Takeda's Round Lake site, located in the greater Chicago area, is a key part of our global Plasma Operating Unit. The manufacturing site specializes in the aseptic fill-finish of plasma-derived therapies, including Flexbumin, using our proprietary GALAXY manufacturing technology. With high-capacity filling lines operating around the clock, the site plays a vital role in delivering life-saving treatments to patients worldwide. Since its launch in 1983, Round Lake has continuously evolved through innovation, investment, and a strong commitment to quality, safety, and operational excellence.
About the role
As a Manufacturing Associate Manager, you will implement and supervise daily manufacturing activities to deliver production commitments on time—while maintaining strong alignment with cGMP, EHS, and applicable regulatory requirements. You will oversee operations within your scope including aseptic filling, initial inspection, pasteurization, and unloading, drive progress against site priorities, and role-model Takeda values and PTRB decision-making (Patient, Trust, Reputation, Business) through visible, values-based leadership.
How you will contribute
- Deliver daily manufacturing performance to meet production targets, deadlines, and commitment dates across your operational scope.
- Plan and allocate resources across Filling, Inspection, Pasteurization, and Unloading to maintain flow; manage production activities within the Inspection area to ensure manufacturing goals are met.
- Lead escalations and issue resolution by coordinating timely actions with support groups to minimize delays and protect the production schedule.
- Maintain compliance and inspection readiness by implementing and sustaining systems aligned with cGMP, EHS, FDA, and site requirements, and ensuring full adherence to established procedures for high-quality therapeutic product manufacturing.
- Champion continuous improvement by applying DMAIC and Lean/Six Sigma problem-solving tools to improve safety, quality, yield, and throughput, and leading initiatives that elevate site capabilities.
- Build team capability and performance through coaching/mentoring, equitable people leadership, and development practices such as Quality Conversations.
- Ensure training completion by assigning and verifying on-time training for the shift team (including cGMP, safety, and job skills).
- Drive disciplined execution by ensuring projects, action items, and deliverables are completed by their commitment dates.
- Own shift communication by being present at shift handovers and ensuring effective transition to the incoming shift.
- Lead tiered accountability routines by chairing Tier 1 meetings for the area and serving as backup for Tier 2 when needed.
- Support investigations and timelines by participating in QA and EHS incident investigations and ensuring teams meet investigation timelines and commitments.
- Represent the department in meetings, audits, and projects; lead and coordinate facilities GEMBA with partners (Facilities Engineering, QA, Maintenance, etc.) to maintain high standards.
- Support staffing by hiring manufacturing employees and participating in interviews for supporting functions as needed.
- Provide leadership coverage by partnering with managers and associate directors, adjusting schedules to provide backup support; may serve as a delegate for areas such as Final Inspection and Packaging.
- Lead larger-scope operational projects when assigned, including shutdown/startup and implementation of new facilities or processes.
What you bring to Takeda
Education & experience
- Bachelor's degree in science, engineering, or a related technical field, or equivalent.
- 5+ years of relevant experience; some leadership experience preferred.
Capabilities and qualifications
- Ability to manage multiple activities through others, with full supervision across cost, methods, and people.
- Familiarity with manufacturing areas including Filling, Initial Inspection, and Pasteurization.
- Ability to interpret and analyze statistical data and information, including financial reports.
- Ability to understand and resolve technical problems and partner with engineering/technical experts for timely issue resolution.
- Strong ability to multi-task and manage priorities in a manufacturing plant environment.
- Ability to perform investigations and communicate through well-written documentation.
- Knowledge of Lean/Six Sigma, GMP, and FDA-regulated manufacturing expectations.
- Demonstrated interpersonal and leadership skills; ability to work and facilitate a team-oriented environment.
- Flexibility to supervise various groups and/or shifts as needed.
- Strong organizational and administrative skills; strong manager of self and production staff (including supervisors and operators).
Physical demands & working environment
- Ability to lift/push/pull/carry up to 35 lbs and perform prolonged walking throughout the plant to observe operations and conditions.
- Ability to work in controlled environments requiring special gowning and PPE (head/face/hands/feet/body coverage) and follow manufacturing-area restrictions (e.g., no make-up, jewelry, contact lenses, nail polish, or artificial fingernails).
- Ability to work in cold and/or wet environments; may be required to work in a confined area; exposure to clean room and cool/hot storage conditions.
- Ability to support a 24/7 operation, including a 2-2-3 shift model, and work multiple shifts/weekends/holidays as needed; additional time may be required for business needs (e.g., audits, training, slowdown support).
- Up to ~5% travel.
Other Job Requirements (Work schedule / shift):
This role is assigned to Night Shift (C/D – 5:00 p.m.–5:30 a.m.) on a 2-2-3 rotating schedule and is eligible for shift allowance in accordance with company policy. The rotation may include company-designated holidays, and occasional flexibility (additional hours or temporary support on another shift) may be needed. Shift schedule and/or work location may be adjusted as business needs evolve.
More About Us
At Takeda, we are transforming patient care through the development of novel specialty pharmaceuticals and best in class patient support programs. Takeda is a patient-focused company that will inspire and empower you to grow through life-changing work.
Certified as a Global Top Employer, Takeda offers stimulating careers, encourages innovation, and strives for excellence in everything we do. We foster an inclusive, collaborative workplace, in which our teams are united by an unwavering commitment to deliver Better Health and a Brighter Future to people around the world.
INT_2026
#GMSGQ
#LI-LA1
Takeda Compensation and Benefits Summary
We understand compensation is an important factor as you consider the next step in your career. We are committed to equitable pay for all employees, and we strive to be more transparent with our pay practices.
For Location:
USA - IL - Round Lake - Drug DeliveryU.S. Base Salary Range:
$99,500.00 - $156,420.00The estimated salary range reflects an anticipated range for this position. The actual base salary offered may depend on a variety of factors, including the qualifications of the individual applicant for the position, years of relevant experience, specific and unique skills, level of education attained, certifications or other professional licenses held, and the location in which the applicant lives and/or from which they will be performing the job. The actual base salary offered will be in accordance with state or local minimum wage requirements for the job location.
U.S. based employees may be eligible for short-term and/ or long-term incentives. U.S. based employees may be eligible to participate in medical, dental, vision insurance, a 401(k) plan and company match, short-term and long-term disability coverage, basic life insurance, a tuition reimbursement program, paid volunteer time off, company holidays, and well-being benefits, among others. U.S. based employees are also eligible to receive, per calendar year, up to 80 hours of sick time, and new hires are eligible to accrue up to 120 hours of paid vacation.
EEO Statement
Takeda is proud in its commitment to creating a diverse workforce and providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, gender expression, parental status, national origin, age, disability, citizenship status, genetic information or characteristics, marital status, status as a Vietnam era veteran, special disabled veteran, or other protected veteran in accordance with applicable federal, state and local laws, and any other characteristic protected by law.
Locations
USA - IL - Round Lake - Drug DeliveryWorker Type
EmployeeWorker Sub-Type
RegularTime Type
Full timeJob Exempt
Yes
T
Associate Manager, Manufacturing Filling - Day Shift
✦ New 🏢 Takeda Pharmaceutical Company Ltd
Salary not disclosed
By clicking the "Apply" button, I understand that my employment application process with Takeda will commence and that the information I provide in my application will be processed in line with Takeda's Privacy Notice and Terms of Use. I further attest that all information I submit in my employment application is true to the best of my knowledge.
Job Description
Takeda's Round Lake site, located in the greater Chicago area, is a key part of our global Plasma Operating Unit. The manufacturing site specializes in the aseptic fill-finish of plasma-derived therapies, including Flexbumin, using our proprietary GALAXY manufacturing technology. With high-capacity filling lines operating around the clock, the site plays a vital role in delivering life-saving treatments to patients worldwide. Since its launch in 1983, Round Lake has continuously evolved through innovation, investment, and a strong commitment to quality, safety, and operational excellence.
About the role
As a Manufacturing Associate Manager, you will implement and supervise daily manufacturing activities to deliver production commitments on time—while maintaining strong alignment with cGMP, EHS, and applicable regulatory requirements. You will oversee operations within your scope including aseptic filling, initial inspection, pasteurization, and unloading, drive progress against site priorities, and role-model Takeda values and PTRB decision-making (Patient, Trust, Reputation, Business) through visible, values-based leadership.
How you will contribute
- Deliver daily manufacturing performance to meet production targets, deadlines, and commitment dates across your operational scope.
- Plan and allocate resources across Filling, Inspection, Pasteurization, and Unloading to maintain flow; manage production activities within the Inspection area to ensure manufacturing goals are met.
- Lead escalations and issue resolution by coordinating timely actions with support groups to minimize delays and protect the production schedule.
- Maintain compliance and inspection readiness by implementing and sustaining systems aligned with cGMP, EHS, FDA, and site requirements, and ensuring full adherence to established procedures for high-quality therapeutic product manufacturing.
- Champion continuous improvement by applying DMAIC and Lean/Six Sigma problem-solving tools to improve safety, quality, yield, and throughput, and leading initiatives that elevate site capabilities.
- Build team capability and performance through coaching/mentoring, equitable people leadership, and development practices such as Quality Conversations.
- Ensure training completion by assigning and verifying on-time training for the shift team (including cGMP, safety, and job skills).
- Drive disciplined execution by ensuring projects, action items, and deliverables are completed by their commitment dates.
- Own shift communication by being present at shift handovers and ensuring effective transition to the incoming shift.
- Lead tiered accountability routines by chairing Tier 1 meetings for the area and serving as backup for Tier 2 when needed.
- Support investigations and timelines by participating in QA and EHS incident investigations and ensuring teams meet investigation timelines and commitments.
- Represent the department in meetings, audits, and projects; lead and coordinate facilities GEMBA with partners (Facilities Engineering, QA, Maintenance, etc.) to maintain high standards.
- Support staffing by hiring manufacturing employees and participating in interviews for supporting functions as needed.
- Provide leadership coverage by partnering with managers and associate directors, adjusting schedules to provide backup support; may serve as a delegate for areas such as Final Inspection and Packaging.
- Lead larger-scope operational projects when assigned, including shutdown/startup and implementation of new facilities or processes.
What you bring to Takeda
Education & experience
- Bachelor's degree in science, engineering, or a related technical field, or equivalent.
- 5+ years of relevant experience; some leadership experience preferred.
Capabilities and qualifications
- Ability to manage multiple activities through others, with full supervision across cost, methods, and people.
- Familiarity with manufacturing areas including Filling, Initial Inspection, and Pasteurization.
- Ability to interpret and analyze statistical data and information, including financial reports.
- Ability to understand and resolve technical problems and partner with engineering/technical experts for timely issue resolution.
- Strong ability to multi-task and manage priorities in a manufacturing plant environment.
- Ability to perform investigations and communicate through well-written documentation.
- Knowledge of Lean/Six Sigma, GMP, and FDA-regulated manufacturing expectations.
- Demonstrated interpersonal and leadership skills; ability to work and facilitate a team-oriented environment.
- Flexibility to supervise various groups and/or shifts as needed.
- Strong organizational and administrative skills; strong manager of self and production staff (including supervisors and operators).
Physical demands & working environment
- Ability to lift/push/pull/carry up to 35 lbs and perform prolonged walking throughout the plant to observe operations and conditions.
- Ability to work in controlled environments requiring special gowning and PPE (head/face/hands/feet/body coverage) and follow manufacturing-area restrictions (e.g., no make-up, jewelry, contact lenses, nail polish, or artificial fingernails).
- Ability to work in cold and/or wet environments; may be required to work in a confined area; exposure to clean room and cool/hot storage conditions.
- Ability to support a 24/7 operation, including a 2-2-3 shift model, and work multiple shifts/weekends/holidays as needed; additional time may be required for business needs (e.g., audits, training, slowdown support).
- Up to ~5% travel.
Other Job Requirements (Work schedule / shift):
This role is assigned to Day Shift (A/B – 5:00 a.m.–5:30 p.m.) on a 2-2-3 rotating schedule. The rotation may include company-designated holidays, and occasional flexibility (additional hours or temporary support on another shift) may be needed. Shift schedule and/or work location may be adjusted as business needs evolve.
More About Us
At Takeda, we are transforming patient care through the development of novel specialty pharmaceuticals and best in class patient support programs. Takeda is a patient-focused company that will inspire and empower you to grow through life-changing work.
Certified as a Global Top Employer, Takeda offers stimulating careers, encourages innovation, and strives for excellence in everything we do. We foster an inclusive, collaborative workplace, in which our teams are united by an unwavering commitment to deliver Better Health and a Brighter Future to people around the world.
INT_2026
#GMSGQ
#LI-LA1
Takeda Compensation and Benefits Summary
We understand compensation is an important factor as you consider the next step in your career. We are committed to equitable pay for all employees, and we strive to be more transparent with our pay practices.
For Location:
USA - IL - Round Lake - Drug DeliveryU.S. Base Salary Range:
$99,500.00 - $156,420.00The estimated salary range reflects an anticipated range for this position. The actual base salary offered may depend on a variety of factors, including the qualifications of the individual applicant for the position, years of relevant experience, specific and unique skills, level of education attained, certifications or other professional licenses held, and the location in which the applicant lives and/or from which they will be performing the job. The actual base salary offered will be in accordance with state or local minimum wage requirements for the job location.
U.S. based employees may be eligible for short-term and/ or long-term incentives. U.S. based employees may be eligible to participate in medical, dental, vision insurance, a 401(k) plan and company match, short-term and long-term disability coverage, basic life insurance, a tuition reimbursement program, paid volunteer time off, company holidays, and well-being benefits, among others. U.S. based employees are also eligible to receive, per calendar year, up to 80 hours of sick time, and new hires are eligible to accrue up to 120 hours of paid vacation.
EEO Statement
Takeda is proud in its commitment to creating a diverse workforce and providing equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, gender expression, parental status, national origin, age, disability, citizenship status, genetic information or characteristics, marital status, status as a Vietnam era veteran, special disabled veteran, or other protected veteran in accordance with applicable federal, state and local laws, and any other characteristic protected by law.
Locations
USA - IL - Round Lake - Drug DeliveryWorker Type
EmployeeWorker Sub-Type
RegularTime Type
Full timeJob Exempt
Yes
S
Warehouse Order Picker Part Time 2nd Shift
✦ New
Salary not disclosed
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!
S
SEASONAL Warehouse Order Selector - 2nd Shift
✦ New 🏢 Staples, Inc.
$22.40
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.
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.
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Part-time Seasonal Warehouse Packer, 2nd shift
✦ New 🏢 Staples, Inc.
$22.40
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.
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.
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Physician / Internal Medicine / Texas / Permanent / 2 hours to Dallas, TX - Hospitalist (Day Shift &
$25,000
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.
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.
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Diesel mechanics - 4/10 shifts excellent pay & benefits!
Salary not disclosed
Become a Community Transit Journey Mechanic Start a rewarding career servicing the vehicles that connect Snohomish County communities every day! If you're ready to build new skills, work with cutting-edge technology, and enjoy great benefits and career opportunities, Community Transit may be the right place for you.
Community Transit is headquartered in Everett, Washington.
Applicants must reside in Washington state and report in person to perform their duties.
What makes Community Transit different? Stability There has never been a more exciting time to work in the transit industry.
Community Transit offers training and career growth in an industry that needs strong and skilled leaders.
As light rail expands to our region and as our communities continue to grow, the demand for our services — and mechanics to keep them running — will continue to grow.
Future investments in more sustainable transportation and green technology will also open up new opportunities for mechanics.
Retirement pension Even if you love your job, you'll probably want to retire from it someday.
Community Transit is a Washington State Public Employees Retirement System (PERS) employer, and our exceptional retirement benefits make it easy.
A pension is a type of retirement plan that provides monthly income after you retire from your position.
Many people consider pensions to be one of the most reliable ways to plan for retirement, as pension funds are not impacted by the stock market or other economic forces.
With a career at Community Transit, your future is secure.
Quality of work Taking care of our employees is key to keeping things running like a well-oiled machine.
We know that well-cared for engines — and people — won't burn out.
We emphasize quality work over quotas.
We're looking for life-long learners and problem-solvers who take pride in their work.
Our mechanics enjoy a clean and well-maintained facility where quality of work, safety, and injury prevention are prioritized.
Variety No two days are the same as a mechanic at Community Transit.
You won't find assembly lines or monotony in our shops.
Our mechanics enjoy working on a variety of vehicles, with various tools and tech, and each day brings a new challenge.
Investments in new vehicles and green technology will continue to add to the variety of skills our mechanics can grow while working here.
Advanced Technology There's no crawling under dirty engines in a cold and dingy shop at our facilities.
Our mechanics work with the most cutting-edge tools in the transit industry in our spacious, heated, and well-lit shop that includes lifts and the ability to easily steam clean vehicles before service.
We invest in your training with two full-time trainers dedicated to providing continuing education to mechanics including original equipment manufacturer's (OEM) training.
$5000 Sign-on bonus We've made starting a new career even easier with a sign-on bonus for new mechanics.
That's an extra $5,000 on top of the great benefits and generous pay that our mechanics earn.
Start a career that takes you places with some extra cash in your pocket.
(
*New mechanic sign-on incentive bonus is subject to qualification.
Incentive bonus payout and qualification milestones: $1,500 after completion of 60 calendar days, $1,500 after completion of 90 calendar days and $2,000 after completion of probation.
Sign-on incentive bonus is subject to applicable payroll taxes and withholding.) Experience requirements Qualified applicants should have: 4 years experience in mechanical repair on diesel and or gasoline-powered equipment, including electrical, gas engines, diesel engines, air systems, suspensions, and air and hydraulic brakes.
OR 2 years experience and completion of a 2-year vocational or community college diesel mechanics program.
Mechanic pay and benefits We offer a shift differential compensation to employees — an extra bump in pay that some workers make for working outside of normal business hours.
Starting pay for Journey-level Mechanics: $52.56 per hour plus excellent benefits.
Shift Differential for swing shift is $55.19 per hour before overtime increases.
Shift Differential for graveyard shift is $56.50 per hour before overtime increases.
Enjoy excellent employee benefits including: Medical, dental, and vision insurance PERS Retirement pension (Public Employee Retirement System) Company-paid life insurance and disability insurance 152 hours of paid time off per year 10 company paid holidays 6 days of Washington Paid Sick Leave Comprehensive wellness program Flexible spending accounts — health care and dependent care $1,100 annual tool and clothing allowance Shift selection and priority for paid time off requests are determined by seniority, which is based on an employee's hire date.
As a note, Community Transit has extended job offers to a group of current contract employees as part of an operational transition.
These employees will receive a seniority date of Oct.
1, 2024, even if their official start date with Community Transit is later.
In addition to our generous benefits, mechanics also enjoy: Employer-paid and maintained uniforms and protective clothing Community Transit provides a $1,100 annual tool and clothing allowance paid each year to all employees who have completed 1,040 hours of work and applies to roles that require personal tools and work clothing Employee assistance program that provides consultation and referral services for things like stress management, grief and loss, anxiety and depression, etc.
ORCA bus pass Transportation incentive program: Employees who rideshare 60% of their work shifts per month receive a monthly incentive paid quarterly Core points — employee recognition program Company-paid DOT medical exams when employees use a contracted facility
C
Diesel mechanics - $52.56/hour up to 7.5% shift differential!
🏢 Community Transit
Salary not disclosed
Become a Community Transit Journey Mechanic Start a rewarding career servicing the vehicles that connect Snohomish County communities every day! If you're ready to build new skills, work with cutting-edge technology, and enjoy great benefits and career opportunities, Community Transit may be the right place for you.
Community Transit is headquartered in Everett, Washington.
Applicants must reside in Washington state and report in person to perform their duties.
What makes Community Transit different? Stability There has never been a more exciting time to work in the transit industry.
Community Transit offers training and career growth in an industry that needs strong and skilled leaders.
As light rail expands to our region and as our communities continue to grow, the demand for our services — and mechanics to keep them running — will continue to grow.
Future investments in more sustainable transportation and green technology will also open up new opportunities for mechanics.
Retirement pension Even if you love your job, you'll probably want to retire from it someday.
Community Transit is a Washington State Public Employees Retirement System (PERS) employer, and our exceptional retirement benefits make it easy.
A pension is a type of retirement plan that provides monthly income after you retire from your position.
Many people consider pensions to be one of the most reliable ways to plan for retirement, as pension funds are not impacted by the stock market or other economic forces.
With a career at Community Transit, your future is secure.
Quality of work Taking care of our employees is key to keeping things running like a well-oiled machine.
We know that well-cared for engines — and people — won't burn out.
We emphasize quality work over quotas.
We're looking for life-long learners and problem-solvers who take pride in their work.
Our mechanics enjoy a clean and well-maintained facility where quality of work, safety, and injury prevention are prioritized.
Variety No two days are the same as a mechanic at Community Transit.
You won't find assembly lines or monotony in our shops.
Our mechanics enjoy working on a variety of vehicles, with various tools and tech, and each day brings a new challenge.
Investments in new vehicles and green technology will continue to add to the variety of skills our mechanics can grow while working here.
Advanced Technology There's no crawling under dirty engines in a cold and dingy shop at our facilities.
Our mechanics work with the most cutting-edge tools in the transit industry in our spacious, heated, and well-lit shop that includes lifts and the ability to easily steam clean vehicles before service.
We invest in your training with two full-time trainers dedicated to providing continuing education to mechanics including original equipment manufacturer's (OEM) training.
$5000 Sign-on bonus We've made starting a new career even easier with a sign-on bonus for new mechanics.
That's an extra $5,000 on top of the great benefits and generous pay that our mechanics earn.
Start a career that takes you places with some extra cash in your pocket.
(
*New mechanic sign-on incentive bonus is subject to qualification.
Incentive bonus payout and qualification milestones: $1,500 after completion of 60 calendar days, $1,500 after completion of 90 calendar days and $2,000 after completion of probation.
Sign-on incentive bonus is subject to applicable payroll taxes and withholding.) Experience requirements Qualified applicants should have: 4 years experience in mechanical repair on diesel and or gasoline-powered equipment, including electrical, gas engines, diesel engines, air systems, suspensions, and air and hydraulic brakes.
OR 2 years experience and completion of a 2-year vocational or community college diesel mechanics program.
Mechanic pay and benefits We offer a shift differential compensation to employees — an extra bump in pay that some workers make for working outside of normal business hours.
Starting pay for Journey-level Mechanics: $52.56 per hour plus excellent benefits.
Shift Differential for swing shift is $55.19 per hour before overtime increases.
Shift Differential for graveyard shift is $56.50 per hour before overtime increases.
Enjoy excellent employee benefits including: Medical, dental, and vision insurance PERS Retirement pension (Public Employee Retirement System) Company-paid life insurance and disability insurance 152 hours of paid time off per year 10 company paid holidays 6 days of Washington Paid Sick Leave Comprehensive wellness program Flexible spending accounts — health care and dependent care $1,100 annual tool and clothing allowance Shift selection and priority for paid time off requests are determined by seniority, which is based on an employee's hire date.
As a note, Community Transit has extended job offers to a group of current contract employees as part of an operational transition.
These employees will receive a seniority date of Oct.
1, 2024, even if their official start date with Community Transit is later.
In addition to our generous benefits, mechanics also enjoy: Employer-paid and maintained uniforms and protective clothing Community Transit provides a $1,100 annual tool and clothing allowance paid each year to all employees who have completed 1,040 hours of work and applies to roles that require personal tools and work clothing Employee assistance program that provides consultation and referral services for things like stress management, grief and loss, anxiety and depression, etc.
ORCA bus pass Transportation incentive program: Employees who rideshare 60% of their work shifts per month receive a monthly incentive paid quarterly Core points — employee recognition program Company-paid DOT medical exams when employees use a contracted facility
L
Manufacturing Team Leader (2nd Shift)
✦ New
Salary not disclosed
Description
Ready for more than just a job? Build a career with purpose.
At Lactalis in the USA, we're committed to providing meaningful opportunities for our people to learn, grow, and thrive-whether you're just starting your journey with us or looking to take the next step in your career. From day one, we offer the tools and support to help you succeed.
As the world leader in dairy, Lactalis is a family-owned company with over 85,000 pragmatic and ambitious professionals across the globe. Each day, we're proud to produce award-winning dairy products that bring people together.
In the US, we proudly offer an unrivaled house of beloved brands, including Galbani Italian cheeses and ricotta, President specialty cheeses and butters, Kraft natural and grated cheeses, Breakstone's cottage cheese, Cracker Barrel, Black Diamond cheddar, and Parmalat milk. Our yogurt portfolio includes siggi's, Stonyfield Organic, Brown Cow, Oui, Yoplait, Go-Gurt, :ratio, Green Mountain Creamery, and Mountain High, along with a growing family of ethnic favorites like Karoun, Gopi, and Arz.
At Lactalis, we live by our core values-Ambition, Engagement, and Simplicity. We foster a workplace where innovation thrives, diverse perspectives are celebrated, and everyone's unique background and ideas are valued.
Even if you don't meet every qualification, we encourage you to apply. We want to hear about your PASSION, your STORY, and how your EXPERTISE can help us shape the future of dairy.
From your PASSION to ours
Midwest Yogurt, part of the Lactalis family of companies, is currently hiring a Manufacturing Team Leader based in Reed City, MI.
The Manufacturing Team Leader will provide manufacturing leadership to deliver a world-class operation at the Reed City, MI, Yoplait facility. The Manufacturing Team Leader will lead, mentor, and develop employees to achieve outstanding manufacturing results while leveraging continuous improvement tools and working cross-departmentally to troubleshoot and mitigate production inefficiencies.
The Manufacturing Team Leader must have flexibility with their working hours and will be primarily working 8-hour shifts on 2nd shift. Weekends are worked on a rotational schedule with the other Manufacturing Team Leaders and are typically 12-hour shifts (5:00 PM - 5:00 AM Friday, Saturday, and/or Sunday). The Manufacturing Team Leader must be able to flex their hours to 1st, 2nd, or 3rd shift to support plant scheduling needs, complete project work. Proper notice will be given before moving shifts
From your EXPERTISE to our
Key responsibilities for this position include:
- Educate, develop, and motivate a manufacturing work group to achieve required production results, improving individual technical skills, and enabling collaboration across boundaries
- Facilitate, coach, counsel, and guide the manufacturing work group to ensure that they are able to deliver results year-over-year through the use of continuous improvement tools and strategies
- Flex hours across 1st, 2nd, and 3rd shifts (if required) to support plant scheduling needs, to complete project work
- Develop and lead projects that will save on costs, reduce waste, improve safety, or improve production/sanitation key performance metrics throughout the plant
- Schedule operators and maintenance resources according to plant production needs
- Ensure that production facilities and finished products meet the company and government standards for quality, sanitation, and safety
- Be an incident commander in the event a pressing safety, maintenance, quality, or production incident occurs. Contact the necessary resources to help manage the incident
- Working closely with line teams and supporting department personnel to drive production results, drive out losses, and support R&D or improvement initiatives happening on the off-shifts across all platforms
Requirements
From your STORY to ours
Qualified applicants will contribute the following:
- 2+ years of manufacturing leadership experience
- Ability to adjust schedule across 1st, 2nd, or 3rd shifts (if required) to support plant scheduling needs or to complete project work
- Experience in troubleshooting technical problems and responding to technical challenges
- Demonstratable interpersonal communication and listening skills
- Demonstratable analytical and business judgment skills
- Must possess basic computer skills or the ability to learn a variety of computer programs
- Associate or bachelor's degree in business, finance, or of another technical/scientific discipline
- Experience with Microsoft Office programs, SAP, Blue Yonder, Maximo, or other programs/applications typical of a manufacturing environment
- Previous food manufacturing leadership experience
At Lactalis, we offer a comprehensive Total Rewards Program with a variety of affordable benefits and coverage options. We support insurance costs significantly, contribute generously to retirement plans, and offer Paid Time Off from day one. We are committed to your professional growth, providing training and development opportunities, including Education Reimbursement. Join us and grow your career.
Lactalis is an equal employment opportunity employer. We will not discriminate against applicants with regard to any legally-recognized basis including, but not limited to: veteran status, race, color, religion, sex, national origin, age, marital status, sexual orientation, and physical or mental disabilities. Further, any division of the Company that is an Affirmative Action Employer will comply with all related legal obligations.
S
Security Flex Officer 40+ Hours Guaranteed
✦ New
Salary not disclosed
Company Flexible Officer / Mobile Vehicle Patrol Officer (w/Supervisor Training)
This is essentially a supervisor training program. We train our Flex Officers with the hopes that they will become Supervisors and then managers. If you are looking to make a career in security, this is the job for you. Only hard workers with high morals and big dreams should apply. Let's grow this company!
Starting Location:
Various Bay Area Locations
Schedule
40+ hours a week guaranteed, locations to vary, however the same days off will be pretty consistent. Most of the shifts you work will be over night grave shifts , some of them will be swing and occasionally we will ask you to work days. We do our best to give you a consistent schedule and as we grow other opportunities may become available.
1st Year Hourly Pay: $30.00 + $1.00/hour (uniform maintenance) = $31.00/hr
2nd year Hourly Pay or when you make supervisor, whichever is first: $32.00 + $1.00/hour (uniform maintenance) = $33.00/hr
Vacation Time: 24 hours the 1st year (based on working 40 hours/week) then an additional 8 hours added every year thereafter (2nd year 32 hrs, 3rd year 40 hrs, 4th year 48 hrs, etc.)
Annual Bonus: We pay $100 for the 1st year anniversary and an additional $100 for every year thereafter. (2nd year $200, 3rd year $300, etc)
Birthday Gift: Every year on your birthday you will receive an Amazon gift card.
Mission Statement: Our #1 goal is to create the absolute best place to work as a security professional.
This means we generally pay more than anyone else, offer better quality uniforms, equipment and provide great benefits. Most importantly we truly provide a real family work environment. I promise that you will always feel safe and appreciated. What we are looking for is a sharp individual who is highly professional, hardworking and honest at all times.
Job Description: Our Flex Officers are trained to work at every job site within SGT. This includes working mobile vehicle patrol. We depend on our Flex Officers to work a job site whenever there is a call off or a fire watch. Typical job site locations would be; San Francisco, Berkeley, Redwood City, Fremont, San Jose, Mountain View, etc.
The mobile vehicle patrol aspect of this job will have you driving all of the Bay Area in a marked security vehicle (picked up in Newark CA), which is usually a black Ford Explorer with light bar and spotlights. Officers visit many different properties throughout each night. Typical mobile patrol duties are to look for anything unusual, enforce parking rules, scan checkpoints, write detailed reports w/pictures, and respond to calls for service like an alarm or noise complaint.
Summary: Essentially we depend on our Flex Officers for just about everything. We are still a startup company so you must be "ALL IN" on this opportunity, which simply means you are dedicated to do whatever is needed to take care of our clients. Normally we work 8 hour shift, however sometimes this means working 12 hour shifts and working extra days to help cover open shifts. However, our goal is for everyone to be able to make great money and not have to work overtime on a regular basis.
Once a Flex Officer has been shown to be proficient at all SGT job locations, that officer may be promoted to Supervisor and a $2/hour increase in pay. Supervisors are then groomed to become managers.
Job Duties Including But Not Limited To:
- Drive from property to property in a marked security vehicle.
- Post check security officers for well being and uniform inspections.
- Train security officers on post orders and standard operating procedures.
- Work post sites when officers are late or call off.
- Answer phones and dispatch the officers in the field for service calls.
- Respond to service calls.
- Walk around the property checking areas of interest from Client.
- Conduct patrol tours of using a checkpoint scanning system with smartphone.
- Identify potential security risks and report them.
- Complete incident reports and required reports for all security incidents using a smartphone.
- Respond to emergencies or incidents and report them.
- Assist employees and visitors with any questions or concerns they may have.
- Escalate emergency situations to law enforcement as needed.
- Meet with Clients.
Job Requirements:
- Valid Drivers License.
- Valid BSIS Guard Card.
- High school diploma or general education degree (GED) required.
- Must be at least 21 years old.
- Must have clean driving record.
- Must be hardworking.
- Must be honest at all times.
- Ability to pass a background check.
- Previous security-related work experience.
- Ability to stay levelheaded and respond quickly in stressful situations.
- Proficient written and oral communication skills in English.
- Comfortable kneeling, carrying, bending, walking, and standing for. extended periods of time
- Ability to perform continuous physical exertion as needed.
- Working knowledge of basic security techniques.
SGT Private Security, Inc. is a start up security company with over 40 years of experience. We have some of the best technology, benefits, equipment, vehicles and uniforms in the business. SGT will build a reputation on only the highest quality performance and best in the business customer service . Anyone that joins our team will have every opportunity to advance and grow with our rapidly growing company. You will always feel valued and part of the team at SGT. We hope to meet you soon!
PPO#120479
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