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45 positions found — Page 4
S
Electrical Engineer II
Salary not disclosed
Job Title: Engineer, Electrical II
Location: Carrollton, GA, Georgia, U.S
Direct Hire/Permanent role
A leader in technology and innovation, the client is one of North America's largest wire and cable producers. Client and its subsidiaries manufacture building wire and cable, utility products, metal-clad cable, portable and electronic cord products, OEM wire products, and engineered products. In addition, the client supplies assembled products, contractor equipment, electrical components, hand tools, and jobsite power and lighting solutions. The company also offers digital solutions, including contractor planning and utility grid resiliency, as well as field services, including cable testing, rejuvenation, and replacement,t to support our customers as a value-add partner. We are proud to offer competitive compensation, employee benefits, tuition reimbursement, and unlimited growth opportunities. Our more than seven decades of progressive growth can be attributed to our determination to develop innovative systems and solutions, exercising environmental stewardship, and enhancing the well-being of the communities in which we work and live. How will you power what's possible?
Job Summary/Objective:
Under the direction of the Manager of Engineering, the Electrical Engineer II troubleshoots and resolves malfunctions to machine control systems and makes recommendations to improve efficiency or address quality concerns.
Key Responsibilities:
Education, Experience, Skills
Required:
Minimum Education Level: Bachelor's
Specialized Degree: Electrical Engineering Degree
Years of Experience: 3+ Years
Field of Expertise: Mechanical or Electrical Engineering in a Manufacturing Environment
Preferred:
Certificates: PMP
Preferred Field of Expertise: Prior Experience in a Rod Mill or Foundry
Other Preferred Skills, Licenses, and Certificates:
Competencies
Benefits We Offer:
The client is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Location: Carrollton, GA, Georgia, U.S
Direct Hire/Permanent role
A leader in technology and innovation, the client is one of North America's largest wire and cable producers. Client and its subsidiaries manufacture building wire and cable, utility products, metal-clad cable, portable and electronic cord products, OEM wire products, and engineered products. In addition, the client supplies assembled products, contractor equipment, electrical components, hand tools, and jobsite power and lighting solutions. The company also offers digital solutions, including contractor planning and utility grid resiliency, as well as field services, including cable testing, rejuvenation, and replacement,t to support our customers as a value-add partner. We are proud to offer competitive compensation, employee benefits, tuition reimbursement, and unlimited growth opportunities. Our more than seven decades of progressive growth can be attributed to our determination to develop innovative systems and solutions, exercising environmental stewardship, and enhancing the well-being of the communities in which we work and live. How will you power what's possible?
Job Summary/Objective:
Under the direction of the Manager of Engineering, the Electrical Engineer II troubleshoots and resolves malfunctions to machine control systems and makes recommendations to improve efficiency or address quality concerns.
Key Responsibilities:
- Troubleshoots and resolves malfunctions to machine control systems and makes recommendations to improve efficiency or address quality concerns
- Experience and proficiency with ladder logic/PLC programming, Siemens experience required
- Develops new and modifies existing PLC and/or HMI applications, interfaces, or embedded control systems
- Participates in the set-up and commissioning of new systems or the upgrading of current systems
- Knowledge of AC and DC circuitry and electrical concepts
- Versatile in ladder logic and various PLC programming languages. Working knowledge of field control devices (motors, relays, switches, photoeyes, etc.)
- Designs, develops, maintains, and modifies instrumentation and control systems
- Start to finish electrical control system hardware design experience (control panel and field wiring)
- Competency in Electrical CAD
- Ability to work independently as well as in a team environment
Education, Experience, Skills
Required:
Minimum Education Level: Bachelor's
Specialized Degree: Electrical Engineering Degree
Years of Experience: 3+ Years
Field of Expertise: Mechanical or Electrical Engineering in a Manufacturing Environment
Preferred:
Certificates: PMP
Preferred Field of Expertise: Prior Experience in a Rod Mill or Foundry
Other Preferred Skills, Licenses, and Certificates:
- Working knowledge of power distribution, networks, PLC, HMI, and drive hardware and software
- Ability to read and create schematic drawings using AutoCAD software
- Must be able to communicate effectively with Operators, Technicians, Management,a nd others
- Ability to work independently as well as in a team environment
- Must possess a sense of urgency and ownership when working within time constraints
- Must have strong computer skills and be proficient in Microsoft Word and Excel
Competencies
- Action Oriented
- Balances Stakeholders
- Collaborates
- Customer Focus
- Nimble Learning
- Plans and Aligns
Benefits We Offer:
- 401k with Matching
- Family and Individual Insurance Packages (Health, Life, Dental, and Vision)
- Paid Time Off & Paid Holidays
- Long & Short-Term Disability
- Supplemental Insurance Plans
- Employee Assistance Program
- Employee Referral Program
- Tuition Reimbursement Programs
- Advancement & Professional Growth opportunities
- Parental Leave
- & More
The client is an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law.
Not Specified
L
Concession Manager
✦ New
Salary not disclosed
La Maison Longchamp
Based in Paris, Longchamp stands as an optimistic and independent family business with an international reputation. Joining Longchamp’s team means contributing to the creation and distribution of fashion and leather goods that are both fair and beautiful, and showcasing superior craftsmanship. With a presence in over 25 countries and employing 3,500 individuals, “la Maison” is now looking for innovative, passionate, and committed talent to continue its development in France and abroad in a demanding and caring working environment. Join one of our 300 boutiques, where you'll be able to offer our customers quality products, while working in an environment that values versatility and stimulates personal development.
Longchamp USA is committed to fostering a diverse, equitable, and inclusive workplace where everyone feels valued and respected. We believe that a diverse team drives innovation and enhances our ability to serve our clients and communities effectively. We encourage individuals from all backgrounds, including but not limited to race, ethnicity, gender, sexual orientation, disability, age, and veteran status, to apply. We are an equal-opportunity employer and welcome applications from all qualified candidates.
Job Summary:
The Longchamp Concession Manager oversees all aspects of running a profitable business on their concession shop floor, within our partner department stores (i.e., Nordstrom and Bloomingdales). The Concession Manager ensures the success of their team in all aspects of clientelling and sales, operations, professional development, merchandise presentation and merchandise assortment. The Concession Manager also liaises with their respective department store’s Store Director to ensure team alignment and an understanding of/compliance with all applicable protocols and policies. This position reports directly to Longchamp’s Retail Director.
Essential Duties & Responsibilities:
Leadership Responsibilities:
- Perform supervisory responsibilities including planning, assigning, and directing work; reviewing performance; rewarding and coaching employees; addressing complaints and resolving problems.
- Partner with Human Resources in recruiting, hiring and addressing various employee relation issues.
- Assign sales teams daily tasks and goals. Ensure proper completion through follow-up and coaching as needed.
- Complete weekly sales reporting, making suggestions and implementing adjustments to required areas.
- Train and develop shop associates in all aspects of the business; direct and monitor training and professional development.
- Partner as needed with the Warehouse Distribution Center, Customer Service Manager, Customer Service, other internal Concession/Store Managers, and France regarding shipping & delivery information.
- Review department/shop trends and recommend and initiates changes for maximizing goals and objectives.
- Any other tasks or responsibilities necessary, as instructed by the Retail Director.
- Sales and Customer Service Responsibilities:
- Ensures consistently high standards of customer service through effective staff planning*, monitoring of training programs and timely communication of advertising special events.
- Provides each guest with outstanding customer service by greeting and offering water/espresso to each client, and demonstrating both brand and product knowledge
- Accomplishes sales and profitability goals for the shop through effective use of short and long-range planning, expense management and inventory control.
- Reviews shop trends and recommends/initiates changes for maximizing goals and objectives.
- Develops and maintains client books; teaches team members how to develop and maintain their own client books.
- Prepares for sales, activation events, and inventory periods.
- Gift wraps and bags items for customers; occasionally mail or arrange delivery for special-order items.
- Perform all POS transactions (including Cegid, Longchamp’s POS, and each respective department store’s POS) proficiently, such as sales (cash, checks, credit or debit cards, Longchamp gift cards and merchandise return cards, travelers’ checks), returns, exchanges, item and customer look ups, CRM, run reports and open and close registers in accordance with each POS’ manual guidelines.
- Properly prepare and send shipments; properly receive and check shipments.
- Front & Back of House Operations:
- Ensure sales floor is merchandised appropriately and adequately stocked.
- Maintain an awareness of all product knowledge, information, and merchandise sales, etc.
- Oversee all concession floor moves/renovations, window displays, merchandise presentation or sales/event set-up and partners with the Visual Identity team to ensure compliance with seasonal standards.
- Tag merchandise as needed (not only during sales periods).
- Identifies computer price changes and errors and communicates to corporate Buying team immediately.
- Firm control over shrink and expenses.
- Stays updated on new items, shop promotions, and policies.
- Keeps the sales floor and stockroom clean and practices the highest standards of general housekeeping.
Minimum Qualifications:
- This job requires a minimum of a High School Diploma (or GED) and either a degree in Retail, Fashion or related field or equivalent work experience.
- Minimum 5+ years of luxury retail, boutique or sales related work experience.
- At least 2+ years of supervisory experience, which has included: staff supervision, scheduling, training, merchandising, inventory, shrink control, budget management and goal setting.
- Understanding of inventory, customer’s sales experience and merchandising.
- Proficient with various systems, including point-of-sale programs (CEGID) and UPS.
- Working knowledge of Microsoft Excel, Outlook, and Microsoft Word.
Knowledge, Skills and Abilities:
- This job requires customary and regular independent judgment and discretionary powers in the day-to-day performance of job duties that ensures that company policies are fulfilled.
- Familiar with retail business operations.
- Proven communication and leadership skills.
- Speaks clearly so listeners can understand.
- Great interpersonal skills and ability to build long-term relationships, both internally and externally.
- Organized, self-starter with the ability to work in a multi-task fast paced environment with minimum amount of supervision under stressful conditions (at times).
- Ability to process information/merchandise through computer system and POS register system.
- Ability to read, count and write to accurately complete all documentation.
- Ability to operate and use all equipment necessary to run the shop.
- Ability to work varied hours/days as business dictates.
- Strong written and verbal communication skills.
- An understanding of the French language would be a plus.
Physical/Mental Requirements & Working Conditions:
- Moderate Work: Exerting up to 50 pounds of force occasionally, and/or up to 10-20 pounds of force frequently, and/or a negligible amount of force constantly to move objects.
- Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
- Kneeling: Bending legs at knee to come to a rest on knee or knees.
- Crouching: Bending the body downward and forward by bending leg and spine.
- Reaching: Extending hand(s) and arm(s) in any direction.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
- Grasping: Applying pressure to an object with the fingers and palm.
- Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
- Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.
- Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction and having the ability to receive detailed information through oral communication and making fine discriminations in sound.
- Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
- Listens to others, understands, and asks questions.
- Can confidently express ideas clearly when speaking and/or writing.
- Can read and understand work-related materials.
The visual acuity requirements including color, depth perception, and field of vision:
- The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication of parts at distances close to the eyes.
The conditions the worker will be subject to in this position:
- The worker is subject to both environmental conditions: Activities occur inside and outside.
*with the exception of Concession locations where the partner department shop generates the team schedule, i.e., Bloomingdale’s 59th St.
Not Specified
N
Maintenance Technician I
Salary not disclosed
Work Location: 10685 Beech Ave ,Fontana, CA 32337 •Shift: 1st and 2nd Job Description Installs, maintains, troubleshoots and repairs machinery, equipment, physical structures, and pipe and electrical systems in commercial or industrial establishments by performing the following duties.
ESSENTIAL DUTIES AND RESPONSIBILITIES Duties and responsibilities include the following; other duties may be required and assigned at any time.
Installs and repairs electrical apparatus, such as transformers and wiring, and electrical and electronic components of machinery and equipment.
Installs, programs, or repairs automated machinery and equipment such as robots or programmable controllers.
Visually inspects and tests machinery and equipment in support of preventative maintenance.
Troubleshoots machines or equipment to detect malfunctions and discusses machine operation variations with supervisors or other maintenance workers to diagnose problems and / or required machine repairs.
Dismantles defective machines and equipment and installs new or repaired parts.
Cleans and lubricates shafts, bearings, gears, and other parts of machinery.
Will Client out, assemble, install, and maintain pipe systems and related hydraulic and pneumatic equipment.
Repairs and replaces gauges, valves, pressure regulators, and related equipment.
Repairs and maintains physical structure of establishment..
Maintains a safe and organized workstation and follows all company policy, safety and procedures.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE High School Diploma or GED and 5 years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS Ability to work with mathematical .such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS Ability to operate a forklift and manlift to approved O.S.H.A.
standards.
Electrician Certification PHYSICAL DEMANDS The physical demands described here 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.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
The employee is occasionally required to sit.
The employee must frequently lift and/or move up to 50 pounds .
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
The employee is frequently exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; and extreme heat.
The employee is occasionally exposed to risk of electrical shock and vibration.
The noise level in the work environment is usually loud.
Electrician
* Duties and responsibilities include the following; other duties may be required and assigned at any time.
* Installs and repairs electrical apparatus, such as transformers and wiring, and electrical and electronic components of machinery and equipment.
* Installs, programs, or repairs automated machinery and equipment such as robots or programmable controllers.
* Visually inspects and tests machinery and equipment in support of preventative maintenance.
* Troubleshoots machines or equipment to detect malfunctions and discusses machine operation variations with supervisors or other maintenance workers to diagnose problems and / or required machine repairs.
* Dismantles defective machines and equipment and installs new or repaired parts.
* Cleans and lubricates shafts, bearings, gears, and other parts of machinery.
* Will Client out, assemble, install, and maintain pipe systems and related hydraulic and pneumatic equipment.
Repairs and replaces gauges, valves, pressure regulators, and related equipment.
* Repairs and maintains physical structure of establishment.
* Maintains a safe and organized workstation and follows all company policy, safety and procedures.
Skill/Knowledge:
* High school diploma or equivalent
* 5 years related experience and/or training
* Ability to operate a forklift and manlift to approved O.S.H.A.
standards.
* Electrician Certification
* Must know how to use torque wrench, basic tools, impact tools, measuring tools and electrical diagnostic equipment, such as multi-meters
* Must be willing to obtain additional training for mobile equipment, confined space, high voltage, lock out/tag out
* Must be able to pass a mobile equipment test Preferred Skills:
* Ability to read a basic blueprints, hydraulics diagrams, electrical diagrams Nesco Resource offers a comprehensive benefits package for our associates, which includes a MEC (Minimum Essential Coverage) plan that encompasses Medical, Vision, Dental, 401K, and EAP (Employee Assistance Program) services.
Nesco Resource provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
ESSENTIAL DUTIES AND RESPONSIBILITIES Duties and responsibilities include the following; other duties may be required and assigned at any time.
Installs and repairs electrical apparatus, such as transformers and wiring, and electrical and electronic components of machinery and equipment.
Installs, programs, or repairs automated machinery and equipment such as robots or programmable controllers.
Visually inspects and tests machinery and equipment in support of preventative maintenance.
Troubleshoots machines or equipment to detect malfunctions and discusses machine operation variations with supervisors or other maintenance workers to diagnose problems and / or required machine repairs.
Dismantles defective machines and equipment and installs new or repaired parts.
Cleans and lubricates shafts, bearings, gears, and other parts of machinery.
Will Client out, assemble, install, and maintain pipe systems and related hydraulic and pneumatic equipment.
Repairs and replaces gauges, valves, pressure regulators, and related equipment.
Repairs and maintains physical structure of establishment..
Maintains a safe and organized workstation and follows all company policy, safety and procedures.
QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE High School Diploma or GED and 5 years related experience and/or training; or equivalent combination of education and experience.
LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
MATHEMATICAL SKILLS Ability to work with mathematical .such as fractions, percentages, ratios, and proportions to practical situations.
REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
CERTIFICATES, LICENSES, REGISTRATIONS Ability to operate a forklift and manlift to approved O.S.H.A.
standards.
Electrician Certification PHYSICAL DEMANDS The physical demands described here 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.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
The employee is occasionally required to sit.
The employee must frequently lift and/or move up to 50 pounds .
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly exposed to moving mechanical parts.
The employee is frequently exposed to wet and/or humid conditions; high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outside weather conditions; extreme cold; and extreme heat.
The employee is occasionally exposed to risk of electrical shock and vibration.
The noise level in the work environment is usually loud.
Electrician
* Duties and responsibilities include the following; other duties may be required and assigned at any time.
* Installs and repairs electrical apparatus, such as transformers and wiring, and electrical and electronic components of machinery and equipment.
* Installs, programs, or repairs automated machinery and equipment such as robots or programmable controllers.
* Visually inspects and tests machinery and equipment in support of preventative maintenance.
* Troubleshoots machines or equipment to detect malfunctions and discusses machine operation variations with supervisors or other maintenance workers to diagnose problems and / or required machine repairs.
* Dismantles defective machines and equipment and installs new or repaired parts.
* Cleans and lubricates shafts, bearings, gears, and other parts of machinery.
* Will Client out, assemble, install, and maintain pipe systems and related hydraulic and pneumatic equipment.
Repairs and replaces gauges, valves, pressure regulators, and related equipment.
* Repairs and maintains physical structure of establishment.
* Maintains a safe and organized workstation and follows all company policy, safety and procedures.
Skill/Knowledge:
* High school diploma or equivalent
* 5 years related experience and/or training
* Ability to operate a forklift and manlift to approved O.S.H.A.
standards.
* Electrician Certification
* Must know how to use torque wrench, basic tools, impact tools, measuring tools and electrical diagnostic equipment, such as multi-meters
* Must be willing to obtain additional training for mobile equipment, confined space, high voltage, lock out/tag out
* Must be able to pass a mobile equipment test Preferred Skills:
* Ability to read a basic blueprints, hydraulics diagrams, electrical diagrams Nesco Resource offers a comprehensive benefits package for our associates, which includes a MEC (Minimum Essential Coverage) plan that encompasses Medical, Vision, Dental, 401K, and EAP (Employee Assistance Program) services.
Nesco Resource provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.
Not Specified
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.
permanent
H
Electrical Automation Engineer
Salary not disclosed
Hazelett Corporation is a global leader in continuous metal casting technology. Our strip‑casting machines integrate mechanical, electrical, thermal, and automation systems to produce materials used in automotive structural components, aluminum foil, lead‑acid batteries, and copper wiring. Our machines are known for their robust design, high productivity, and energy efficiency. We design, manufacture, and assemble our machines in‑house and are committed to fostering the development and long‑term growth of our employees.
POSITION OVERVIEW:
As an Electrical Automation Engineer, you will play a critical role in delivering advanced industrial automation systems. You’ll work hands‑on with PLCs, HMIs, electrical schematics, and full control system integrations, supporting both in‑house testing at our cutting-edge manufacturing facility and field performance improvements for customers worldwide. This is a great opportunity for someone who enjoys solving complex automation challenges, collaborating across disciplines, and seeing their work come to life in world‑class machinery.
WHAT WILL YOU DO:
- Program and troubleshoot PLC control logic primarily in Ladder Diagram (LAD) and Function Block Diagram (FBD) to support automated manufacturing systems. Familiarity with Structured Control Language (SCL) and Statement List (STL) is a plus. Assist and collaborate in the creation and maintenance of detailed electrical schematics for industrial control enclosures and systems.
- Troubleshoot automation control issues and enhance system performance at customer sites.
- Collaborate with electrical and mechanical design engineers to develop robust automation and control packages for industrial machinery and machine control.
- Support the creation of project documentation such as risk assessments and user’s manuals.
- Participate in commissioning activities for new installations and upgrades. (Estimated travel: 2–3 weeks per year, typically in one‑week increments.)
WHAT YOU WILL NEED:
- Experience with electrical control system programming and maintenance, specifically with PLC and HMI brand platforms; Siemens and Allen-Bradley/Rockwell desired. Some legacy platforms include Delta, Mitsubishi, and Citect.
- Experience with AC and DC motors, including drives.
- Electrical and control system integration, commissioning, and maintenance experience.
- Proficiency in CAD and ECAD is preferred but not required.
- Field experience in an industrial or manufacturing environment a plus.
- Ability to travel internationally preferred.
- Strong communication skills and the ability to multitask while maintaining quality and meeting deadlines.
- Experience with Microsoft office suite – Outlook, Word, Excel, PowerPoint.
- A collaborative, team‑oriented, and self‑directed approach with excellent written and verbal communication skills.
EDUCATION
Bachelor’s degree in Automation Engineering, Electrical Engineering, Computer Engineering, or a related field, or an equivalent combination of relevant education and professional experience.
WORK ENVIRONMENT
This role includes a mix of office‑based design work, hands‑on lab activities, and periodic shop‑floor or customer‑site visits. Shop floor work typically involves standard industrial conditions. Hazelett provides all required PPE and prioritizes a safe working environment.
WHAT WE OFFER:
- Hazelett offers 24 plans through its medical coverage and for most of the plans, Hazelett pays 100% of the premiums.
- Hazelett pays 100% of Dental Premiums for one of the best plans in the state.
- Life, AD&D, Short-Term Disability Insurance.
- Matching 401k after 90 days. Fully vested since you start contributing!
- 8 Company Holidays.
- Hybrid work schedule; 4 weeks of paid time off.
- On-site Athletic Trainer.
- Free uniforms with cleaning.
- Free use of our company beach on Malletts Bay and boat mooring at a discounted price.
- Opportunities for growth and skill development.
The base pay range for this full-time position is $82,000 – $107,000 . Your base pay will depend on your skills, qualifications, experience, and location. In addition, our ranges are determined by role, level, and location.
Hazelett is passionately committed to creating a diverse, equitable, and inclusive work culture. Join us in building a community where differences are our strength, and where everyone has an equal chance to thrive.
Not Specified
C
Manufacturing Engineer
🏢 Cirrus
Salary not disclosed
Job Summary
Responsible for developing, implementing, maintaining, and improving manufacturing processes, methods, and controls in accordance with product specifications and quality standards. Troubleshoots production issues to determine root cause and corrective actions. Coordinates manufacturing launch for new or revised products. Supports production to drive success in key performance indicators. Specifies tooling requirements and manages tooling implementation projects. Recommend, justify, and implement new manufacturing equipment.
Schedule
Monday -Friday; 7:00am - 4:00pm
Job Duties And Responsibilities (Essential Functions)
- Follow all safety standards and policies and ensure a safe operating environment, including use of appropriate protective equipment and identification of potential safety concerns.
- Develop capable and efficient manufacturing processes by studying product requirements and researching, designing, modifying, and validating manufacturing, assembly, and inspection methods.
- Specify, cost justify, design, develop and test various tools, machinery and equipment for recommended manufacturing methods; and/or oversee the sourcing thereof.
- Coordinate the manufacturing launch of new/revised products including establishing processes, implementing new tooling, providing written procedures, supporting manufacturing issues, and evaluating results.
- Evaluate manufacturing processes and identify continuous improvement opportunities for safety, quality, delivery and cost. Apply knowledge of product design, fabrication, assembly, tooling, and materials. Confer with equipment vendors. Solicit observations from operators. Collect, analyze, and summarize manufacturing information and trends.
- Coordinate and implement quality control objectives, activities, or procedures to resolve production problems, maximize product reliability, or minimize costs.
- Keep equipment operational by specifying and coordinating maintenance and repair.
- Develop design-for-manufacturing criteria and process capability expertise to provide input to future product and process design activities.
- Confer with clients, suppliers, staff, and management personnel regarding purchases, product and production specifications, manufacturing capabilities, or project status.
- Provide a manufacturing engineering presence on the production floor to assure interaction with team members from all shifts and appropriate manufacturing engineering support and feedback for the teams.
- Provide technical resources for incident investigation, root cause analysis and corrective action. Participate when requested in finished product and raw material MRB process.
- Provide training to production and support personnel. Develop and implement standard operating procedures. Support and implement standard manufacturing practices.
- Mentor other engineers and technicians in best practices.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education And/or Experience
- Four-year degree from an accredited college in an Engineering field or equivalent and 2-5 years of experience. Manufacturing Engineering and Industrial Engineering preferred
- Experience with Demand Flow Technology (DFT) preferred
- Experience with Windchill MPMLink preferred
- Experience with Creo preferred
Demonstrated Proficiencies/Skills/Abilities
Engineering and Technology: Knowledge of the practical application of engineering science and technology. This includes applying principles, techniques, procedures, and equipment to the design and production of various goods and services.
- Production and Processing: Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximizing the effective manufacture and distribution of goods.
- Problem Solving: Ability to analyze complex problems and lead a systematic approach to determine root cause and corrective actions.
- Project Management: Ability to drive projects to completion using tools and tactics to specify scope, schedule, and resource requirements.
- Communication: Ability to communicate complex concepts effectively with all levels of the organization in both verbal and written forms.
- Mathematics: Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
- Mechanical: Knowledge of machines and tools, including their designs, uses, repair, and maintenance.
- Design: Knowledge of design techniques, tools, and principles involved in the production of precision technical plans, drawings, and models.
- Computer Skills: Proficient in Microsoft office and computer usage/application. CAD software skills desired – skills in Creo preferred. Knowledge of ERP and MES systems desired.
- Language: Ability to read, write and speak the English language.
- Quality: High attention to detail and accuracy; Ability to identify, troubleshoot, and determine root cause of problems.
- Teamwork: Ability to balance team and individual responsibilities; objectivity and openness to others' views; positive attitude and team spirit.
- Organizational Support: Support of organizational goals, objectives, and values; adherence to company policies and procedures; observation of safety and security procedures; participation in 6S program (sort, straighten, shine, standardize, sustain, safety).
- Professionalism: Tactfulness and respect in working with others regardless of their status or position or the urgency of situations; Acceptance of responsibility for own actions; Integrity in following through on commitments.
- Attendance/Punctuality: Punctuality in arrival times and observance of appropriate break and meal periods; acceptable attendance record and proper utilization time clocks and time off request forms.
- Dependability: Responsiveness to management direction; Diligence in completing tasks on time or proposing an alternate plan; openness to additional hours when necessary.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Overtime hours may be required.
This opportunity is located in Grand Forks, North Dakota. As our main sub-assembly composite facility, our Grand Forks location is essential to the development of every Cirrus aircraft. Home to the University of North Dakota and the state’s third largest city, this unique town offers small town charm with an inviting community, centered on hospitality and grand possibilities. Activities in town expand across all four seasons, with abundant city parks, local fishing, collegiate sports, superb arts and theatre, excellent restaurants and several community events and festivals.
Cirrus is dedicated to a drug free work environment promoting equal employment opportunity. Qualified applicants will receive consideration for employment without regard to race, sex, national origin, color, age, disability, religion, pregnancy, veteran status, marital and family status, sexual orientation, receipt of public assistance, genetic information or any other characteristic protected by applicable law.
Not Specified
Porsche Classic Technician
Salary not disclosed
Benefits: Medical, Dental, and Vision coverage
Duration: Long term contract (12 months with possible renewal)
Location: Atlanta, GA
Corestaff is the official MSP resourcing partner for Porsche Cars North America for contractor positions operating and managing their nationwide contingent workforce program. The candidate selected for this role will be an employee of Corestaff with a placement at Porsche Cars North America in Atlanta, GA.
Position overview
The factory workshops of Porsche bring together the power of Porsche with the dream of our owners. Our team fulfills owners’ wishes not only conducting Factory Restorations on Porsche Classic models but also manages the Sonderwunsch Factory One-Off and Re-Commission programs for all our models. The Porsche Classic Senior Technician will conduct restoration, preservation, maintenance, and repair services consistent to Porsche factory standards for Porsche Classic Vehicles. In addition, they will lead Sonderwunsch projects primarily with assembly activities while teaching new skills to our Junior Technicians and Specialists. They will assist in preparation of customer estimates and project plans, participate in end of project Quality reviews, and prepare all completed project vehicles for customer delivery. Finally, they will be asked to contribute to the development and implementation of the Classic Factory Restoration and Sonderwunsch strategies in association with but not limited to Porsche AfterSales and Vehicle Operations. The Sr. Technician will typically specialize in a concentrated vehicle model range, such as 964, 9x6/9x7 or supercars, yet be called on to support all models.
Roles & responsibilities
- Recommend and perform restoration on but not limited to engines, transmissions, body work, electrical, and suspension components consistent with Porsche factory standards.
- Lead Sonderwunsch Factory Re-Commission projects in alignment with our internal body, paint, and upholstery shops.
- Perform maintenance services such major & minor services and repairs as well as Tire & wheel changes and additional services as necessary consistent with Porsche standards.
- Review work orders and discuss work with supervisors.
- Interact as project lead with vehicle owning customers.
- Perform final quality reviews including submission of inspection documents.
- Ability to explain technical diagnoses and needed repairs to non-mechanical individuals which may include employees and customers.
- Read test reports, accompanying map, maintenance and repair orders; find parts and available materials, Synchronize workflow and coordinate vehicle cycle and put together parts and material, visually check for identity and errors
- Define and determine errors and disorders with the use of customary diagnostic tools or PIWIS diagnostic tools: Set the list of repairs and create performance charts, diagnostic, and error reports.
- Create and support cost estimates for projects including labor time and parts.
- Plan work procedures, using charts, technical manuals, and check the quality parameters and completeness of the work carried out based on the content of procedures.
- Examine vehicles to determine extent of damage or malfunctions.
- Follow checklists to ensure all important parts are examined, including belts, hoses, steering systems, spark plugs, brake and fuel systems, wheel bearings, and other potentially troublesome areas.
- Monitor and work closely with the full Classic Team to achieve the Porsche Classic and Factory Restoration qualitative and quantitative targets (KPIs). Define plans to improve them if necessary.
- Perform care and cleaning work according to the plan or as needed of parts, vehicle or work space.
- Perform test drives, correct deficiencies, and perform final inspection of vehicles or the assembly; implement safety procedures.
- Directs, teaches and guides the work of junior or in-training technicians.
- Maintain necessary training to meet Porsche Classic Standards
Education:
- Automotive technical degree preferred
- Porsche Gold Master Technician Certification preferred
- Porsche Classic Technician Certification preferred
Experience:
- 15 years Porsche Technician working experience
- 5 years vehicle restoration experience preferred
Skills:
- PET2
- Dealer Management System experience, CDK preferred
- Excellent verbal and written communication skills
- Ability to effectively manage multiple projects
- Fluency in English (oral/written)
- Highly organized, target oriented mindset, works well without close supervision
- Ability to set and meet challenging deadlines
- Excellent interpersonal skills
- High possession of Porsche passion
- German language a plus
- Excellent knowledge of Classic range of Porsche vehicles
- Excellent knowledge of Porsche air-cooled and water-cooled engines
- Excellent ability mounting and balancing tires
- Excellent ability in vehicle alignment with Hunter alignment machines
- Proficient in Porsche special tools, service equipment and PIWIS Diagnostic systems
- Proficient in computer skills
Competencies:
- Porsche Classic vehicles
- Porsche modern vehicles
- Porsche engine and transmission repair
- Porsche Classic interior systems
- Porsche Classic electrical systems
- Porsche Classic suspension systems
- Porsche Classic brake systems
- Full Vehicle Restoration
- Full Vehicle Preservation
- Vehicle Alignment
- Tire Mounting and Balancing
- Driving a manual transmission
- Software based work order management and time tracking
- Clean driving record
- Valid Driver’s License
Not Specified
L
Sales Associate
🏢 Longchamp
Salary not disclosed
Position Title: Sales Associate
Location: Orlando Vineland Premium Outlets
Employment Status: Full Time
FLSA Status: Non-Exempt
La Maison Longchamp
Based in Paris, Longchamp stands as an optimistic and independent family business with an international reputation. Joining Longchamp’s team means contributing to the creation and distribution of fashion and leather goods that are both fair and beautiful, and showcasing superior craftsmanship. With a presence in over 25 countries and employing 3,500 individuals, “la Maison” is now looking for innovative, passionate, and committed talent to continue its development in France and abroad in a demanding and caring working environment. Join one of our 300 boutiques, where you'll be able to offer our customers quality products, while working in an environment that values versatility and stimulates personal development.
Longchamp USA is committed to fostering a diverse, equitable, and inclusive workplace where everyone feels valued and respected. We believe that a diverse team drives innovation and enhances our ability to serve our clients and communities effectively. We encourage individuals from all backgrounds, including but not limited to race, ethnicity, gender, sexual orientation, disability, age, and veteran status, to apply. We are an equal-opportunity employer and welcome applications from all qualified candidates.
Job Summary: A Sales Associate is responsible for maintaining customer service as per company standards, generating sales, merchandising, cash register operations (POS), loss prevention, merchandising, and adherence to all company policies and store standards.
Essential Duties & Responsibilities:
Handles all aspects of Sales and Customer Service:
- Generates and maximizing sales by convincing clients to purchase the company’s products.
- Maintains an awareness of all product knowledge and merchandise care information.
- Stays updated on new items and customer service guidelines and store policies.
- Develops and maintains client books.
- Keeps records of sales.
- Follows customer service guidelines (i.e. proper greeting etiquette, returns, exchanges, transfers and loss prevention).
- Greets, serves and advises clients with outstanding customer service and a friendly smile.
- Gift wraps and bags items for customers.
- Assists with mailings, answers phone, and takes care of phone orders.
- Assists in floor moves, merchandising, and displays.
- Assists in processing and replenishing merchandise.
- Participates in receiving and monitoring floor stock.
- Stocks and re-stocks shelves, counters, and/or tables with merchandise.
- Tags merchandise as needed (not only during sales period).
- Keeps the sales floor clean and orderly and practice the highest standards of general house keeping.
Adhere to all company policies, procedures and practices.
- Accurately and efficiently complete all sales transactions and maintain proper cash and media accountabilities at POS registers.
- Works on special projects as necessary.
- Any other duties as assigned by management.
Requirements
Minimum Qualifications:
- This job requires a minimum of a High School Diploma (or GED) and either have a degree in Retail, Fashion or related field or equivalent work experience and education.
- Three plus years’ high-end retail, boutique or sales related work experience.
- Understand inventory, customer’s sales experience and merchandising.
- Perform all Cegid transactions proficiently, such as sales (cash, checks, credit or debit cards, Longchamp gift cards and merchandise return cards, travelers checks), returns, exchanges, item and customer look ups, CRM, run reports and open and close registers in accordance with Cegid Manual guidelines.
- Proficient with the UPS System.
- Properly prepare and send shipments.
- Properly receive and check shipments.
- Working knowledge in Microsoft Excel, Outlook, and Microsoft Word.
Knowledge, Skills and Abilities:
- Familiar with store operations.
- Ability to speak and communicate effectively with associates and customers using strong interpersonal skills.
- An organized, self-starter with the ability to work in a multi-task fast paced environment with minimum amount of supervision under stressful conditions (at times).
- Ability to process information/merchandise through computer system and POS register system.
- Ability to read, count and write to accurately complete all documentation.
- Read and understand work-related materials.
- Ability to freely access all areas of the store including selling floor, stock area, and register area.
- Ability to operate and use all equipment necessary to run the store.
- Experience with researching and exploring new trends in the marketplace.
- May travel between boutiques as necessary for business reasons.
- Ability to work varied hours, days, evenings, weekends, or holidays as business dictates.
- Key characteristics include an organized, self-starter with the ability to work in a multi-task fast paced environment with minimum amount of supervision under stressful conditions (at times).
- Ability to read, count and write to accurately complete all documentation.
- Read and understand work-related materials.
- Ability to freely access all areas of the store including selling floor, stock area, and register area.
- An understanding of the French language would be a plus.
Physical Demands & Working Conditions:
- Climbing: Ascending or descending ladders, stairs, etc.
- Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces. This factor is important if the amount and kind of balancing the amount and kind of balancing exceeds that needed for ordinary locomotion and maintenance of body equilibrium.
- Stooping: Bending body downward and forward by bending spine at the waist. This factor is important if it occurs to a considerable degree and requires full use of the lower extremities and back muscles.
- Kneeling: Bending legs at knee to come to a rest on knee or knees.
- Crouching: Bending the body downward and forward by bending leg and spine.
- Reaching: Extending hand(s) and arm(s) in any direction.
- Standing: Remaining upright on the feet, particularly for sustained periods of time.
- Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
- Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
- Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
- Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position to-position. This factor is important if it occurs to a considerable degree and requires the substantial use of the upper extremities and back muscles.
- Fingering: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling.
- Grasping: Applying pressure to an object with the fingers and palm.
- Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
- Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers accurately, loudly, or quickly.
- Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive detailed information through oral communication, and making fine discriminations in sound.
- Repetitive motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
The physical requirements of this position:
- Light work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for Sedentary Work and the worker sits most of the time, the job is rated for Light Work.
The visual acuity requirements including color, depth perception, and field of vision:
- The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurement devices; and/or assembly or fabrication of parts at distances close to the eyes.
The conditions the worker will be subject to in this position:
- The worker is subject to both environmental conditions: Activities occur inside and outside.
Benefits Offered:
- Medical, Dental and Vision Insurance
- 401(k) with Company Match
- Company-Paid Life Insurance
- Supplemental Life Insurance
- Accident Insurance
- Company-Paid Short-Term and Long-Term Disability Insurance
- Maternity and Paternity Leave
- Pet Insurance
- Flexible Spending Account (FSA)
- Employee Assistance Program (EAP)
- Gym Membership Reimbursement
- Paid time off, including vacation, personal, and sick days
Not Specified
A
Senior Experimental Physicist
Salary not disclosed
About Avalanche Energy
Avalanche Energy is a Washington-based startup building compact, deployable fusion systems through rapid hardware iteration. Rather than pursuing fusion as a single grid-scale outcome, Avalanche develops transportable fusion machines designed to be built, tested, and operated on short cycles, turning real hardware into steady progress. This approach enables near-term applications that demand extreme energy density and endurance—starting with fusion neutron production for radioisotope power and other defense and space uses—while advancing the underlying fusion platform. Backed by U.S. government programs and a team experienced in delivering complex systems, Avalanche is focused on building fusion that runs in the real world, not just on paper.
Avalanche might be a fit for you if:
- You like working at the intersection of plasma theory, simulation, and real hardware, and want your work to directly influence experiments and system design.
- You're comfortable making progress in ambiguous, fast-moving environments, using good scientific judgment to learn quickly and adjust course.
- You value rigor and clarity as tools that help teams move faster—not as reasons to slow down.
- You enjoy close collaboration with engineers and care about how plasma physics tradeoffs show up in real systems.
- You take satisfaction in mentoring and sharing knowledge to help a strong science team get even better.
- You're excited by rapid iteration—building, testing, learning, and repeating—and want to help make that loop more effective.
About the Role
A Senior Experimental Physicist is a technical leader and senior individual contributor within Avalanche's Science organization. This role is responsible for advancing plasma physics understanding as it applies directly to Avalanche's fusion systems, while operating comfortably in an environment of rapid iteration, incomplete information, and evolving requirements.
This is not a purely academic role. You will work closely with experimental systems, diagnostics, simulations, and cross-functional engineering teams to inform design decisions, interpret results, and guide next experiments. You are expected to exercise strong scientific judgment, propose new approaches, and help the team move faster and smarter—even when the path forward is not fully defined.
In this role you're responsible for:
- Design, analyze, and interpret plasma experiments in close collaboration with the broader science team and engineers.
- Contribute to rapid test–learn cycles by translating results into clear, actionable recommendations for future experiments.
- Integrate experimental data, simulations, and theory to inform conclusions and guide next steps.
- Help define which questions matter most at a given stage of development and where effort is best focused.
- Work closely with engineering teams (mechanical, electrical, instrumentation, software) to ensure plasma physics considerations are reflected in system design.
- Communicate complex plasma physics concepts clearly to non-plasma specialists across the organization.
- Support product and system trade studies by providing scientifically grounded input.
- Act as a technical mentor to junior scientists and engineers.
- Share knowledge, review analyses, and contribute to a collaborative and curious science culture.
- Help strengthen team practices around documentation, analysis, and communication.
About you:
- PhD in plasma physics or a closely related field, or equivalent depth of experience.
- 3+ years post-PhD experience in a plasma related R&D environment working closely with hardware and diagnostics.
- Demonstrated ability to approach complex plasma physics problems analytically
- Comfortable interpreting theory, simulation, and experimental results .
- Ability to work with a diverse team as well as operate independently, prioritize work, and make progress in ambiguous environments.
- Clear communicator who can explain complex ideas across disciplines.
- Comfort iterating quickly and revising assumptions as new data emerges.
- Comfortable coding in python or similar languages
Bonus skills & experience:
- Direct experience working with fusion relevant plasma diagnostics
- Electrical and/or mechanical technician experience
- Experience assembling experimental, prototype, or low-volume hardware
- Experience with interlocks or other safety systems
- Familiarity with vacuum or ultra-high-vacuum systems
- Experience with cryogenic systems or fluid handling
- Experience working around high-voltage systems
- Experience with pneumatic systems and precision plumbing
- Automation or controls installation experience
- Surface-mount and through-hole soldering experience
- Prior work in fast-paced, hardware-driven R&D environments
Additional Considerations
- Site: Tukwila, Washington
- Travel: Occasional travel for equipment procurement, integration, or collaboration as needed
Benefits
- Excellent medical, dental, and vision benefits
- 10 paid holidays and a company-wide December holiday break
- Generous paid vacation and sick time
- Small, tight-knit team with low barriers to action
- Exposure to a wide range of challenging, hands-on engineering problems
- Meaningful equity in the form of stock options
We value people of all backgrounds. We are an equal opportunity employer, and you do not need to match every listed qualification to apply. If you like being hands-on, all over the system, and making difficult hardware work in the real world, we encourage you to apply.
Not Specified
E
Assembly/Warehouse Worker
Salary not disclosed
Assembly/Warehouse Worker Hot Water Machine Assembler/Bilingual Preferred This position requires the ability to read pick lists, drawings, and work instruction and be able to assemble complete machine using common hand tools and pneumatic tools.
Must also, understand detailed electrical wiring diagrams for final machine assembly.
Need to have a basic understanding of mechanics.
Candidate must be willing to gain understanding of machine operation and functional controls.
Must be able to manually control machine functions and check the functionality of all related electrical assemblies.
Must understand hand tools, air wrenches also, multimeter, wire stripping and crimping procedures.
Other duties will include the assembly of mechanical components utilizing sub-assemblies by following assembly drawings, work instructions, and other written and verbal specifications.
Duties/Responsibilities: Ability to read and understand job aids, work instructions, engineering drawings Cleans and maintains work area according to 5S program every day.
Utilizes pneumatic and hand tools to assist with building product Responsible for quality of product produced in his/her work area Material handling duties, as required kitting product and transporting materials Performs final assembly and testing of product against required specifications Keeps their supervisor apprised of issues related to daily performance Maintains discipline and a safe working environment Must be able to work overtime as required Must be willing to be cross-trained in all areas of production Must be punctual, responsible, and reliable Must be able to lift 25-30 lbs.
but up to 65 lbs.
on an occasional basis.
Required Skills/Abilities: Must possess the ability to read and understand electrical schematics/diagrams.
Must possess the ability to use hand tools and power tools.
Must maintain a high degree of accuracy and attention to detail.
Education and Experience: High School Diploma or equivalent combination of education and experience.
Electrical Assembly: 1 year Mechanical and/or Electrical: 1 year Language Ability: Bilingual preferred (English/Spanish) Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedural manuals.
$16.00/hr Mon-Thurs-6:00am-4:30pm.
There is a chance of OT hours as well that could be on a Friday and Saturday(times will be announced day in advance).
Long Term Mesquite, TX 75149 Please send resumes to and All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.
All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.CB3
Must also, understand detailed electrical wiring diagrams for final machine assembly.
Need to have a basic understanding of mechanics.
Candidate must be willing to gain understanding of machine operation and functional controls.
Must be able to manually control machine functions and check the functionality of all related electrical assemblies.
Must understand hand tools, air wrenches also, multimeter, wire stripping and crimping procedures.
Other duties will include the assembly of mechanical components utilizing sub-assemblies by following assembly drawings, work instructions, and other written and verbal specifications.
Duties/Responsibilities: Ability to read and understand job aids, work instructions, engineering drawings Cleans and maintains work area according to 5S program every day.
Utilizes pneumatic and hand tools to assist with building product Responsible for quality of product produced in his/her work area Material handling duties, as required kitting product and transporting materials Performs final assembly and testing of product against required specifications Keeps their supervisor apprised of issues related to daily performance Maintains discipline and a safe working environment Must be able to work overtime as required Must be willing to be cross-trained in all areas of production Must be punctual, responsible, and reliable Must be able to lift 25-30 lbs.
but up to 65 lbs.
on an occasional basis.
Required Skills/Abilities: Must possess the ability to read and understand electrical schematics/diagrams.
Must possess the ability to use hand tools and power tools.
Must maintain a high degree of accuracy and attention to detail.
Education and Experience: High School Diploma or equivalent combination of education and experience.
Electrical Assembly: 1 year Mechanical and/or Electrical: 1 year Language Ability: Bilingual preferred (English/Spanish) Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedural manuals.
$16.00/hr Mon-Thurs-6:00am-4:30pm.
There is a chance of OT hours as well that could be on a Friday and Saturday(times will be announced day in advance).
Long Term Mesquite, TX 75149 Please send resumes to and All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.
All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.CB3
Not Specified
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