Bbsi Payroll Jobs in Usa
1,722 positions found — Page 2
I
Payroll Tax Analyst
✦ New
Salary not disclosed
Position: Payroll Tax Analyst
Location: One Park Avenue, New York, NY,10012 HYBRID in NYC (2x/wk in office on Mon-Tues)
Duration: Perm
Working Hours: 9-5 but must be willing to work (outside of those hours around quarter end & year end (busy season)
Salary: 75k-90k
Interview: 2 rounds
D2D:
Insight Global is looking for a Payroll Tax Analyst to support an enterprise‑level academic medical system in NYC. In this role, the Payroll Tax Analyst will ensure compliance with federal, state, and local payroll tax laws by maintaining accurate tax records, reviewing payroll tax filings, and coordinating timely and accurate tax payments with the organization’s tax service provider and treasury team. The analyst will manage tax registrations for new states and territories, assist with year‑end W‑2 and 1042 processing, prepare monthly payroll tax metrics, and research and resolve notices from tax agencies. Additional responsibilities include supporting audits, assisting employees with tax inquiries, maintaining vendor relationships, auditing employee tax setups, supporting foreign national tax processes, and participating in system testing for tax updates and software upgrades.
Must Haves:
- 2-5 years of relevant experience in an enterprise level organization
- Bachelor's degree
- Experience in PeopleSoft or other pay roll systems
- Experience in process improvement in a previous role
Plusses:
- FPC or CPP certifications
- Understanding of foreign national taxation and experience in maintaining third party taxation database for foreign nationals
$75,000 to $90,000 per year annual salary.
Exact compensation may vary based on several factors, including skills, experience, and education.
Benefit packages for this role may include healthcare insurance offerings and paid leave as provided by applicable law.
HR & Payroll Specialist
Salary not disclosed
We are looking for an experienced and detail‐oriented HR & Payroll Specialist to support our growing organization.
This role is responsible for the accurate and compliant execution of payroll using Paycom, while also providing hands‐on HR support across the employee lifecycle.
This position plays a critical role in ensuring payroll accuracy, regulatory compliance, and positive employee experience.
The ideal candidate is someone who takes ownership of their work, values confidentiality, and enjoys partnering with employees, managers, and Finance to keep HR and payroll operations running smoothly.
Hands‐on experience using Paycom is required, as this role will independently manage payroll processing and HR system transactions.
This role is responsible for the accurate and compliant execution of payroll using Paycom, while also providing hands‐on HR support across the employee lifecycle.
This position plays a critical role in ensuring payroll accuracy, regulatory compliance, and positive employee experience.
The ideal candidate is someone who takes ownership of their work, values confidentiality, and enjoys partnering with employees, managers, and Finance to keep HR and payroll operations running smoothly.
Hands‐on experience using Paycom is required, as this role will independently manage payroll processing and HR system transactions.
P
Human Resources Payroll Coordinator
Salary not disclosed
Job Title: HR Payroll Coordinator
Location: New York, NY 10004
Duration: 02+ Months
Pay Range: $35.00-$40.00/hr
Job Description:
- We are seeking a Payroll & Timekeeping Specialist to support corporate payroll operations for a healthcare organization in New York, NY.
- In this role, you will act as a Facility Payroll Ambassador, providing support to employees and serving as a key liaison between facility staff and payroll operations.
B
Construction Sales Executive
✦ New 🏢 BBSI
Salary not disclosed
Job Category: Full Time – Direct Hire Opportunity
Salary Range: $80,000 - $120,000/year + Commission and Full Benefits
Industry: Commercial Glazing / Architectural Glass & Aluminum Systems
Territory: San Diego County
BBSI is partnering with a highly respected, team-oriented construction industry leader based in Santee, CA to hire an experienced Sales Executive focused on commercial & residential projects.
This is not a transactional sales role, this is a strategic relationship-building position targeting General Contractors, Architects, Designers, Developers, and Commercial Builders. The ideal candidate understands construction, thrives in face-to-face environments, and knows how to position value, not just price.
If you are confident presenting to industry professionals, enjoy being out in the field, and want to represent a company with strong tenure, great ownership, and low turnover, this opportunity is worth exploring.
What You’ll Be Doing
- Develop and expand relationships with General Contractors, designers, architects, and developers
- Identify and pursue commercial project opportunities throughout San Diego County and surrounding territories
- Conduct presentations, host lunch-and-learns, and lead roundtable discussions
- Visit job sites and stay engaged in project cycles
- Track pipeline activity and manage long sales cycles strategically
- Represent the company professionally as a brand ambassador in the field
Requirements & Qualifications
- 5+ years of outside sales experience in commercial construction or a closely related industry
- Proven track record targeting GCs, builders, architects, or design professionals
- Strong understanding of commercial and High-end residential project cycles and construction processes
- Confident presenter with the ability to lead group discussions and industry events
- Comfortable walking job sites and speaking construction language
- Strategic hunter mentality — proactive and persistent
- Polished and professional in high-level client environments
Compensation & Benefits
- Base Salary + Commission structure with earning potential up to $160,000+ annually
- Company vehicle
- Health and dental insurance
- 401(k) with company match
- Generous vacation and sick pay
- Stable, team-oriented culture with strong ownership and long employee tenure
Culture & Environment
- Strong leadership
- Low turnover
- A collaborative team mentality
- Long-standing client relationships
- A reputation for reliability and quality
P
Timekeeper
Salary not disclosed
Timekeeping Assistant
Location: New York, NY 10004
Schedule: Monday – Friday
2 months of Contract with Possible extensions
35 hours per week (7 hours per day)
Py- $25 to $32/hr
Job Overview
The Timekeeper is responsible for maintaining accurate employee time and attendance records to support timely and accurate payroll processing. This role ensures time reporting complies with organizational policies, labor agreements, and regulatory requirements. The position requires strong attention to detail, confidentiality, and the ability to work effectively in a fast-paced environment.
Key Responsibilities
Time & Attendance Administration
- Review and process employee timesheets for accuracy, completeness, and policy compliance.
- Monitor daily time entries, missed punches, and scheduling exceptions.
- Audit time entries for overtime, shift differentials, holiday pay, and premium pay eligibility.
- Ensure supervisors complete time approvals prior to payroll deadlines.
Payroll Support
- Process payroll for hourly and salaried employees.
- Prepare and submit approved time records and adjustments for payroll processing.
- Investigate and resolve timekeeping discrepancies and payroll errors.
- Reconcile payroll adjustments related to timekeeping issues or late submissions.
- Provide assistance in entering and processing wage garnishments.
- Process property payroll transfer reports and related documentation.
- Ensure benefit deductions are accurate and properly applied.
- Conduct payroll and timekeeping audits to ensure accuracy and maintain data integrity.
- Maintain documentation supporting payroll transactions.
Leave & Absence Tracking
- Track and record employee leave usage including annual leave, sick leave, comp time, FMLA, and other approved absences.
- Verify leave balances and ensure appropriate leave codes are applied.
- Coordinate with internal teams regarding leave of absence cases.
- Update the timekeeping system based on employee status.
Additional Responsibilities
- Support the leadership team with accounting and payroll-related projects as needed.
- Assist with internal reporting and administrative payroll tasks.
Minimum Qualifications
- High School Diploma or GED required.
- Minimum 2 years of payroll and timekeeping experience (including garnishments, taxes, and year-end payroll activities).
- Analytical skills related to retroactive pay and time calculations.
Preferred Qualifications
- Associate’s or Bachelor’s degree in Business Administration, Human Resources, Accounting, or related field.
- Experience with enterprise HR/payroll systems such as Oracle or PeopleSoft.
- Knowledge of union contracts and public sector payroll practices.
- Experience supporting large employee populations.
- Pride Health offers eligible employee’s comprehensive healthcare coverage (medical, dental, and vision plans), supplemental coverage (accident insurance, critical illness insurance and hospital indemnity), 401(k)-retirement savings, life & disability insurance, an employee assistance program, legal support, auto, home insurance, pet insurance, and employee discounts with preferred vendors.
- If Interested, you can reach me on my number (917)-444-3132 or email me at
T
Total Rewards Specialist
✦ New
Salary not disclosed
Job Description
Job Title: Total Rewards Specialist
Department: Human Resources
Reports To: Payroll, Benefits & Analytics Manager
Exemption Status (FLSA): Exempt
Job Summary: The Total Rewards Specialist is responsible for the administration and ongoing support of the Company’s benefits programs and provides analytical, compliance, and operational support for payroll and leave administration.
Essential Functions:
- Administer employee benefits programs, including medical, dental, vision, life, disability, retirement, HSA, and wellness initiatives.
- Process and evaluate benefit enrollments, qualifying life events, and terminations in compliance with applicable laws and Company policies.
- Provide payroll support through audits, reconciliations, issue identification, and corrective action recommendations.
- Review, interpret, and process wage garnishments, child support orders, and other court-ordered deductions in accordance with federal and state requirements.
- Coordinate with the Company’s external leave administrator to support FMLA, ADA, and other leave programs, including review of documentation and status tracking.
- Serve as a subject matter resource for employees, managers, and HRBPs regarding benefits, payroll, and leave administration.
- Maintain accurate records and documentation related to benefits, payroll, and leave activities.
- Ensure compliance with applicable federal, state, and local regulations governing payroll, benefits, and leave administration.
Key Responsibilities:
- Partner with HR Business Partners to support employee lifecycle events impacting payroll, benefits, and leave.
- Communicate clearly and timely with managers regarding payroll, benefits, and leave-related processes and requirements.
- Support administration and ongoing management of the Company’s wellness platform, including vendor coordination and participation tracking.
- Prepare and analyze reports related to benefits participation, payroll data, garnishments, and leave activity.
- Support internal and external audits by preparing reports, reconciliations, and documentation.
- Identify opportunities to improve processes, accuracy, and employee experience.
- Assist with open enrollment planning, communications, and execution.
- Support system updates, integration, and testing related to payroll and benefits platforms.
- Respond to inquiries with a strong sense of urgency, professionalism, and customer service focus.
Requirements and Qualifications
- Demonstrated experience processing garnishments and child support orders.
- Strong analytical skills and attention to detail.
- Ability to manage multiple priorities and meet strict deadlines.
- Strong written and verbal communication skills.
Education and Experience:
- Bachelor’s degree in Human Resources, Business, Finance, or a related field, or equivalent experience.
- 3-5 years of experience in benefits administration, payroll support, HR operations, or total rewards.
- Proficiency with HRIS, payroll systems, and Microsoft Excel.
Physical Requirements:
- Ability to sit for extended periods while working at a computer.
- Ability to communicate effectively in person, by phone, and in writing.
- Ability to review and enter detailed information accurately.
- Ability to occasionally move around the workplace and lift up to 10 pounds.
Work Environment:
- Office-based work environment.
- Standard business hours, with frequent deadline-driven work
- Regular interaction with employees, managers, and vendors.
I have read and understand the responsibilities and essential functions of this position
True North is an equal opportunity employer and considers applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, or any other legally protected class.
S
Customer Service Representative - Full Service
Salary not disclosed
Job Title: Customer Service Representative - Full Service
Location: Highland Hills, Ohio, 44122
Duration: 5+ months
Work Schedule: Mon-Fri; 9:00 AM -5:30 PM
Job Description:
This position provides high?level back?office support to a diverse temporary staffing client base, requiring exceptional attention to detail, technical proficiency, and strong critical thinking. Responsibilities include accurate execution of payroll, invoicing, billing, and payroll funding processes, as well as resolving complex client inquiries related to these functions.
Responsibilities:
Live the Clients Values:
Requirements:
Qualifications:
Skill/Ability:
TECHNICAL SKILLS
Location: Highland Hills, Ohio, 44122
Duration: 5+ months
Work Schedule: Mon-Fri; 9:00 AM -5:30 PM
Job Description:
This position provides high?level back?office support to a diverse temporary staffing client base, requiring exceptional attention to detail, technical proficiency, and strong critical thinking. Responsibilities include accurate execution of payroll, invoicing, billing, and payroll funding processes, as well as resolving complex client inquiries related to these functions.
Responsibilities:
- Duties are listed based on the estimated % of time. Other responsibilities may be assigned.
- Performs detailed verification and validation of payroll and billing data, identifying discrepancies, investigating root causes, and ensuring accurate processing.
- Provides timely, professional, and analytically sound responses to client inquiries, using critical thinking and subject?matter expertise to resolve issues related to payroll, billing, and funding processes.
- New customer set up and data entry.
- Maintains multiple interconnected customer databases with a high degree of accuracy, ensuring data integrity across payroll, billing, and funding systems.
- Updates customer folders with changes to reflect current week's payroll and billing instructions.
- Processes credits/rebills.
- Advises clients on optimizing their payroll and billing reporting workflows, applying problem?solving skills to identify inefficiencies and implement more effective processes.
- Delivers ongoing training and technical support to clients, explaining system functions, troubleshooting software issues, and guiding users through complex payroll and billing scenarios.
- Timely transmission of accounting and payments reports such as wires, ACH, and A/R credits/debits.
- Proactively identifies potential risks, recurring issues, and process breakdowns; analyzes root causes and escalates concerns with recommended solutions.
Live the Clients Values:
- Act with uncompromising integrity.
- Provide outstanding service and build trusted relationships.
- Drive innovation in our products and services and continually improve our processes.
- Work in partnership and support each other.
- Be personally accountable and deliver on commitments.
- Treat each other with respect and dignity.
Requirements:
- Consideration may be given to a candidate with a degree in lieu of experience.
Qualifications:
- Education Level Academic Concentration/Major
Req/Preferred - Bachelor's Degree, Accounting or related field, Preferred
Skill/Ability:
- Excellent organizational and time management skills.
- Excellent written and verbal communication skills in an environment with a high volume of calls and emails
- Ability to use multiple types of software including MS Office and proficiency in basic office equipment.
- Strong understanding of accounting principles and the ability to interpret payroll, tax, A/P, A/R, and cash posting data to resolve discrepancies.
- Ability to understand relationships of data in multiple databases and good with numbers, particularly reconciling differences.
- Must demonstrate meticulous attention to detail, accuracy under pressure, and the ability to manage high volume workloads without compromising quality.
- Exceptional critical Thinking and problem-solving skills, with the ability to evaluate issues, determine root causes, and implement effective solutions independently.
- Strong technical aptitude and ability to quickly learn and navigate multiple payroll, billing, and funding platforms, as well as Excel and other MS Office tools.
TECHNICAL SKILLS
Must Have
- 1099-S,Account Audits,Accounting,Accounting Journal Entries,Account Management,Account Reconciliations,Accounts Payable (AP),Accounts Payable Operations,Accounts Payable Process,Accounts Receivable (AR),Accounts Receivable Processing,Accruals,Ad Hoc Reporting,Aging Reports,Asana (Software),Audit Preparations,Audit Reporting,Audit Support,Automatic Clearing House (ACH) Processing,Balance Sheet Account Reconciliations,Balance Sheets,Bank Deposits,Bank Reconciliations,Bill Drafting,Billing,Billing Dispute Resolution,Billing Process,Billing Systems,Business-to-Business (B2B),Business-To-Business (B2B) eCommerce,Cash Allocation,Cash Application,Cash Flow Forecasting,Cash Management,Cash Operations,Cash Reconciliations,Chargeback,Check Processing,Claims Processing,Commission Accounting,Commission Analysis,Commission Reporting,Communication,Conflict Resolution,Credit,Credit Analysis,Credit Card Operations,Credit Card Processing,Credit Card Reconciliations,Customer Billing,Customer Reconciliation,Data Reconciliation,Debt,Dispute Management,Distribution Logistics Management,E-Commerce,Ensure Compliance,Enterprise Resource Planning (ERP),Financial Accounting,Financial Close,Financial Closings,Financial Processing,Full Cycle Accounts Payable,General Ledger Coding,Generally Accepted Accounting Principles (GAAP),Google Workspace,Insurance Claim Handling,Intercompany Accounting,Internal Auditing,International Procurement,Interpersonal Communication,Intuit QuickBooks,Inventory Management,Inventory Planning,Invoice Processing,Invoices,Loan Amortization,Mathematical Calculations,Microsoft Office,Mining,Monthly Close Process,Negotiation,Networks,Odoo,Office Equipment,Operations Support,Oracle Netsuite,Oral Communications,Order Processing,Payment Handling,PayPal,People Management,Pivot Tables,Procurement,Project Proposal Writing,Purchase Orders,Real Estate,Reconciliations,Reporting Management,Report Preparation,Reports Analysis,Revenue Recovery,Sales,Sales Compensation,Sales Order Processing,Sales Orders,Sales Process,Sales Reporting,SAP Data Entry,SAP NetWeaver,Self-Starter,Shipping,Shopify,Slack Software,Spanish Language,Standard Operating Procedure (SOP),Teamwork,Trial Balances,Variance Reporting,Vendor Billing,Vendor Evaluations,Vendor Reconciliation,VLOOKUP Function,Warehouse Inventory Management,Write Offs,Writing
- Ability to navigate multiple databases and systems simultaneously
- Demonstrated ability to maintain accuracy under tight deadlines
- Proficiency with payroll and billing systems
- Strong critical?thinking skills to diagnose and resolve complex client issues
- Strong data integrity skills, including verifying, validating, and documenting client updates
- Strong Microsoft Excel skills (sorting, filtering, formulas, data validation)
Nice To Have
- Ability to troubleshoot common system issues and guide clients through platform workflows
- Understanding of accounting principles relevant to payroll, A/P, A/R, and cash posting
- Working knowledge of payroll processes, earnings, deductions, and employer taxes
D
Human Resources Operations Specialist
✦ New
Salary not disclosed
Company Overview
At DOCS Dermatology Group, we are not just one of the largest dermatology practices in the nation; we are a dedicated community passionate about skin health! With more than 200 providers across 20 practice brands and 100+ locations in 10 states, we’ve been transforming the lives of our patients for more than 40 years. Our mission is clear: to prioritize our patients with outstanding medical, surgical, and cosmetic dermatology services, all delivered in a friendly, convenient, and compassionate environment.
Job Summary
The HR Operations Specialist ensures the smooth and compliant execution of HR and payroll processes. This role requires strong organizational, analytical, and interpersonal skills to effectively support both employees and management.
Key Responsibilities:
- Maintain HRIS systems (e.g., Paycor, Workday, UKG, ADP) to ensure accurate employee data, reporting, and workflow automation.
- Assist with employee onboarding and offboarding, benefits changes, promotions, status changes, and transfer transactions.
- Collaborate with Finance and HR teams to ensure the integrity of payroll and HR data.
- Respond to employee inquiries regarding payroll, benefits, and HR policies in a manner that demonstrates empathy and maintains confidentiality.
- Generate reports for audits, regulatory compliance, and internal HR metrics.
- Assist with benefits administration including healthcare plan enrollment processing, FMLA tracking, and ACA reporting.
- Participate in HR process improvement initiatives and system upgrades.
- Process bi-weekly and monthly payroll in coordination with the Finance Department and Field Management Teams.
- Ensure accurate calculation of wages, deductions and bonuses.
- Maintain payroll filing and ensure compliance with federal, state and local regulations.
- Resolve payroll discrepancies and respond to employee inquiries regarding payroll.
- Support year-end processes including W-2, 1095 and tax filing,
- Ensure HR practices are in compliance with both labor laws and internal policies.
Benefits
- Our benefits package includes medical, dental, and vision insurance, 401k matching, company paid life insurance, employee assistance program, and paid time off.
Qualifications:
- 0-2 years of experience in HR operations, with direct payroll processing experience.
- Proficiency in HRIS and payroll systems.
- Strong attention to detail and ability to maintain confidentiality.
- Excellent communication and problem-solving skills.
- Bachelor’s degree in human resources, Business Administration, or a related field is preferred.
Preferred Skills:
- Knowledge of payroll tax laws and regulations.
- Experience with multi-state payroll processing.
- Certification such as SHRM-CP, PHR, or CPP (Certified Payroll Professional) is a plus.
Physical Demands:
- Employees may be regularly required to sit, talk, hear, and use hands and fingers to operate a computer, telephone, and keyboard while performing the duties of this job.
Operations, Finance and HR Administrator
✦ New
Salary not disclosed
Operations, Finance & HR Administrator
San Jose, CA 95126
- Full-Time | In-Office
- High-Ownership | Hands-On | Growth-Oriented
We are building the foundation for a multi-company roofing platform over the next five years.
We are not hiring a traditional "office manager.”
We are hiring the person who will bring structure, financial discipline, and administrative leadership to our back office — and help us scale intelligently.
If you thrive on organized systems, clean payroll processes, compliance accuracy, and keeping operations tight, this role is for you.
THE MISSION
You will own the administrative and financial execution engine of the company.
You will work directly with ownership and operational leadership to:
- Maintain accurate payroll and financial workflows
- Ensure HR compliance and documentation integrity
- Support operational efficiency
- Keep the office professional and organized
- Help build scalable systems for future acquisitions
This is a high-responsibility, hands-on role in a fast-moving construction environment.
Payroll & HR Administration
- Process payroll accurately and on schedule (QuickBooks/Gusto/ADP)
- Maintain timekeeping, PTO tracking, and payroll records
- Coordinate employee onboarding paperwork and personnel files
- Manage benefits enrollment and documentation
- Support workers' compensation reporting and audits
- Maintain compliance with California labor requirements
- Track safety documentation and assist with HR compliance tasks
You will not be expected to set HR policy — but you must execute it cleanly and accurately.
Financial Workflow & Accounting Support
- Manage A/P workflow using Dext and QuickBooks Online
- Organize vendor bills and prepare weekly payment batches
- Track deposits and maintain accurate logs
- Prepare invoice drafts and support billing processes
- Maintain vendor files (W9s, insurance certificates, contracts)
- Assist with A/R tracking and aging preparation
- Maintain organized digital and physical financial records
- Support external bookkeeper with documentation and reporting
You must be comfortable working with numbers and financial systems.
Compliance & Insurance Coordination
- Maintain master renewal calendar (licenses, DMV, insurance, fleet)
- Coordinate Workers' Compensation documentation and audits
- Manage general liability and insurance certificate requests
- Ensure compliance paperwork remains current and organized
Office & Operational Support
- Serve as the consistent in-office presence
- Manage incoming mail and check processing
- Maintain organized filing systems
- Keep the office professional, orderly, and functional
- Coordinate service vendors (internet, phone, utilities)
- Provide light operational or dispatch backup when needed
This is a hands-on role. Construction is not corporate — you must be comfortable in a trade environment.
WHO YOU ARE:
- Highly organized and detail-driven
- Comfortable processing payroll and handling confidential HR data
- Strong with numbers and administrative systems
- Calm under pressure
- Self-directed and proactive
- Low ego, high accountability
- Able to manage multiple priorities without constant supervision
- Strong communicator
You take pride in clean payroll runs, accurate records, organized systems, and a professional office environment.
GROWTH OPPORTUNITY:
As the company expands through acquisition, this role can evolve into Shared Services or Administrative Operations leadership.
You will help build the centralized back-office structure that supports multiple operating companies.
QUALIFICATIONS
Required:
- At least 3+ years’ experience in office management, payroll, or operations administration
- Experience processing payroll
- Proficiency with QuickBooks Online (AP/AR familiarity required)
- Experience handling HR documentation and compliance
- Strong organizational and multitasking skills
Preferred:
- Construction or roofing industry experience
- Familiarity with California labor laws
- Bilingual (Spanish/English) is a plus
COMPENSATION & BENEFITS
- Competitive salary: $90,000 – $110,000 (based on experience)
- Health, dental, and vision insurance options
- Retirement plan with company contribution
- Paid time off and holidays
- Direct exposure to ownership and leadership
- Growth opportunity as the company expands
HOW TO APPLY:
Send your resume and a short note answering:
"What is the most common payroll or HR mistake you've seen in small businesses — and how would you prevent it?”
We are looking for someone who wants ownership — not just a job.
We are an equal opportunity employer, and we are an organization that values diversity. We welcome applications from all qualified candidates, including minorities and persons with disabilities.
req26-00110
A
Senior Project Accountant/Controller
Salary not disclosed
Sr. Project Accountant or possibly Controller- Must come from Construction Industry
Location: In office, full time Ontario, CA.
Salary Range: $140-180k
Bonus: Discretionary
Industry: Construction, Union Contractor
Software: Sage 100 or 300 must have
Overview
A well established construction company is seeking an experienced Controller to lead all accounting and financial operations. This is a hands on role for a construction accounting professional who can own the books, manage payroll, oversee AP and AR, and support leadership with accurate financial reporting. The ideal candidate comes from a construction environment, understands union reporting, and is comfortable working in a fast paced, in office setting.
This role supervises one accounting team member and works closely with AP and AR support staff. The Controller will be responsible for day to day accounting operations, monthly financials, banking, audits, payroll, and subcontractor compliance including lien releases.
Key Responsibilities
• Lead all accounting operations for the company
• Prepare monthly financial statements and internal reporting
• Manage bank reconciliations and cash flow
• Oversee accounts payable and accounts receivable processes
• Run or oversee in house payroll for approximately 100 to 200 employees
• Handle union reporting and compliance
• Manage subcontractor billing, payment processing, and lien releases
• Coordinate audits and support external accountants
• Maintain and improve accounting processes and internal controls
• Supervise one direct report and support accounting staff
• Work closely with leadership on budgeting, forecasting, and financial planning
Requirements
• Minimum 5 plus years of experience in construction accounting
• Experience as a Controller, Senior Bookkeeper, or Senior Accountant
• Strong understanding of union payroll and union reporting
• Experience with in house payroll for construction employees
• Sage 300 experience highly preferred
• CPA preferred but not required
• Strong experience with reconciliations, banking, and monthly financials
• Experience managing AP, AR, and subcontractor releases
• Detail oriented, organized, and dependable
• Comfortable working full time in office
Why Join
• Stable, established construction company
• High impact role with full ownership of accounting operations
• Direct access to leadership
• Competitive base salary plus discretionary bonus
At a high level, a Controller:
- Owns the books
- They are responsible for all accounting activity, making sure every dollar is recorded correctly. This includes the general ledger, journal entries, and month end close.
- Produces financial statements
- They prepare monthly financials such as the profit and loss statement, balance sheet, and cash flow report so leadership knows how the business is actually performing.
- Manages cash and banking
- They handle bank reconciliations, monitor cash flow, and make sure the company can meet payroll and pay vendors on time.
- Oversees payroll
- In many companies, especially construction, the Controller runs or oversees in house payroll, including taxes, benefits, and union reporting if applicable.
- Runs AP and AR
- They manage accounts payable and accounts receivable, making sure bills get paid, invoices go out, and money gets collected.
- Ensures compliance
- They handle tax filings, audits, and regulatory reporting. In construction this also includes union reporting, certified payroll, and subcontractor compliance such as lien releases.
- Supports leadership decisions
- They help ownership and executives with budgeting, forecasting, and financial planning by giving them accurate numbers to base decisions on.
- Builds and improves systems
- They maintain and improve accounting processes, internal controls, and financial systems such as Sage, QuickBooks, or other ERPs.
H
HR Assistant
✦ New
Salary not disclosed
Overview:
The HR Assistant provides administrative and operational support to the Human Resources department, with a focus on payroll processing, benefits administration, onboarding support, and general office coordination. This role also assists with executive travel logistics and supports internal compliance and audit activities, including J-SOX documentation. Due to the sensitive nature of employee, payroll, and executive information handled, this position must uphold the highest standards of confidentiality, discretion, and ethical conduct at all times. This position is ideal for an organized, detail-oriented professional seeking a role in HR and administration.
Core Responsibilities:
- Assist with payroll processing, including data entry, timekeeping review, and payroll-related reporting.
- Support benefits administration, including enrollments, changes, terminations, and employee inquiries.
- Maintain accurate payroll and benefits records in HRIS and payroll systems.
- Assist with reconciliation of payroll and benefits invoices.
- Ensure confidentiality and compliance with company policies and applicable regulations.
- Assist with employee onboarding, including preparing offer packets, new hire documentation, and orientation materials.
- Maintain employee personnel files and HR documentation.
- Provide general administrative support to the HR Director and executive team.
- Perform general administrative duties such as filing, scanning, data entry, and document management.
- Answer and route inquiries professionally and efficiently.
- Assist with travel arrangements and modifications for executive team members.
- Assist with internal audits and compliance activities, including J-SOX documentation and controls support.
- Help collect, organize, and maintain audit-related records and evidence.
- Support internal process reviews and documentation updates.
- Adhere to corporate governance, internal controls, and compliance standards.
- Works closely with HR, Finance, and executive leadership.
- Assist in documenting HR, administrative, and cross-functional workflows and processes by collaborating with various divisions to ensure accuracy, consistency, and alignment with organizational standards.
- Serves as a point of contact for employee administrative questions.
Qualifications:
- High school diploma required; associate’s degree or coursework in HR, accounting, or business preferred.
- 3-5 years of administrative, HR, payroll, or office support experience.
- Basic knowledge of payroll and benefits administration.
- Strong organizational skills with high attention to detail.
- Ability to handle confidential information with discretion.
- Proficiency in Microsoft Office (Excel, Word, Outlook).
- Strong written and verbal communication skills.
- Ability to manage multiple tasks and prioritize effectively.
We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex, national origin, age, disability, veteran status, or any other protected status under applicable law.
A
Human Resources Generalist
Salary not disclosed
Job Title: HR Generalist (Contract)
Location: Lake Forest, CA
Schedule: 4 days onsite, 1 day remote (Fridays)
Hours: Monday–Friday, 8:00 AM–5:00 PM
Pay Rate: $34–$40/hour
Duration: 4+ months
Benefits: Eligible for Dental, Vision, Medical, 401(k)
Key Responsibilities:
Payroll Processing
- Manage end-to-end multi-state payroll processing using ADP Workforce Now
- Ensure compliance with federal, state, and local payroll regulations
- Resolve payroll discrepancies and employee inquiries in a timely manner
- Prepare payroll reports and conduct audits to ensure data accuracy and confidentiality
- Set up payroll accounts with state agencies and coordinate with ADP as needed
Benefits Administration
- Administer health, dental, vision, life, LTD/STD, and 401(k) programs
- Manage enrollments, changes, and terminations through ADP Workforce Now and benefit platforms
- Coordinate and support open enrollment
- Serve as liaison between employees and benefit providers to resolve issues
HR Operations
- Maintain and update employee records in ADP Workforce Now
- Support onboarding and new hire orientation
- Assist with employee relations matters and conflict resolution
- Partner with leadership to support day-to-day HR operations
Compliance & Reporting
- Ensure compliance with applicable labor laws and company policies
- Prepare and file required reports including EEO-1, ACA, and other regulatory filings
- Stay current on HR best practices and legal updates
Employee Support
- Act as a primary point of contact for HR-related questions
- Provide guidance on payroll, benefits, and company policies
- Conduct trainings and support HR initiatives that promote a positive workplace culture
Requirements:
- Experience running multi-state payroll through ADP Workforce Now
- Bachelor’s degree
- Benefits administration experience
- 3–5 years of progressive HR experience
Human Resources Coordinator
✦ New
Salary not disclosed
Title: HR Coordinator
Location: Indianapolis, IN
Overview:
Sterling has helped build careers for thousands for professionals like yourself. Our expert recruiters support you at every step in the process and as a Best of Staffing company, Sterling provides exciting work with exceptional employers across the U.S.
Hire Type: Direct Hire
Benefits: Medical, Dental, Vision, 401k
Pay: $21-25/hr
Preferred Qualifications: Prior experience working in a manufacturing environment
Job Summary:
- The HR Coordinator plays a key role in supporting daily human resources operations at a manufacturing facility in Indianapolis. Primary responsibilities include payroll assistance, employment eligibility verification (I-9), and coordinating new employee onboarding and orientation. This position is well suited for a bilingual (English/Spanish) HR professional with 1–3 years of experience who enjoys hands-on employee interaction and maintaining efficient, compliant HR processes in a fast-paced manufacturing environment.
Job Duties:
- Payroll Administration: Support accurate and timely payroll processing by reviewing time records, identifying and resolving discrepancies, and preparing required payroll documentation.
- Employment Compliance: Manage Form I-9 completion and verification, maintain compliance files, and support E-Verify processes when applicable.
- Onboarding & Orientation: Facilitate new-hire orientations, assemble onboarding packets, and ensure all required employment documentation is completed and submitted.
- HR Recordkeeping: Maintain employee files and data within HRIS and payroll systems; assist with reporting and document management.
- Employee Assistance: Act as an initial point of contact for HR-related inquiries, providing support in both English and Spanish.
- Interdepartmental Collaboration: Work closely with HR, Safety, and Operations teams to support employee needs and HR initiatives.
- General HR Support: Assist with benefits enrollment guidance and contribute to additional HR projects as assigned.
Qualifications:
- 1–3 years of experience in HR coordination, payroll support, onboarding, or a related administrative function.
- Full bilingual fluency in English and Spanish (verbal and written).
- Prior experience in a manufacturing or industrial setting.
- Working knowledge of payroll processes and employment eligibility documentation (Form I-9).
- Strong organizational skills with high attention to detail and discretion when handling confidential information.
- Proficiency in Microsoft Office and the ability to quickly learn HRIS and payroll platforms.
H
Manager Total Rewards
✦ New
Salary not disclosed
We are partnering with a growing, innovation-driven organization seeking a strategic and hands-on Total Rewards Manager to lead global compensation, benefits, and payroll initiatives.
This is a high-impact leadership role responsible for building and optimizing total rewards programs that attract, retain, and motivate top talent. The ideal candidate brings strong payroll and benefits experience, a strategic mindset, and the ability to scale infrastructure in a fast-paced environment. Compensation expertise can be further developed — payroll and benefits depth is essential.
Responsibilities:
- Design and execute a comprehensive Total Rewards strategy aligned with company growth and talent priorities
- Lead and develop a high-performing compensation and benefits team
- Oversee payroll operations, with the ability to step in and process payroll when needed
- Manage global benefits strategy including plan design, vendor partnerships, compliance, and cost optimization
- Support executive and broad-based compensation programs, including salary structures, incentive plans, and recognition programs
- Drive pay equity analysis, internal equity reviews, and compliance with evolving pay transparency regulations
- Partner closely with Finance on budgeting, forecasting, and workforce cost modeling
- Lead compensation benchmarking, survey participation, and rewards analytics
- Oversee Total Rewards systems (Workday or similar), ensuring optimization and automation
- Improve processes through technology, analytics, and innovative tools — including AI-driven enhancements
- Develop communication strategies that promote transparency and employee understanding
- Ensure compliance with domestic and international labor regulations
Qualifications:
- 5+ years of progressive experience across payroll, benefits, and total rewards
- Strong payroll and benefits background (required)
- Experience supporting compensation programs (executive compensation and equity exposure is a plus)
- Proven ability to build or scale rewards infrastructure and processes
- Advanced Excel and financial modeling skills
- Strong executive presence with the ability to influence senior leadership
- High level of discretion, integrity, and professionalism
- Certifications such as CCP, CBP, or CEBS are a plus
O
Office Administrator
✦ New
Salary not disclosed
Office Administrator (HR & Payroll Support)
Alabaster, AL | On-Site
About Southern Directional
Southern Directional is an underground utility construction company based in Alabaster, Alabama specializing in pipeline and directional drilling.
The company operates with a strong people-first culture built around four core values:
- Family
- Do The Right Thing
- Ownership Mentality
- Excellence
Southern Directional is employee-owned through an ESOP and continues investing in its people, systems, and long-term growth.
Role Overview
Southern Directional is hiring an Office Administrator to support payroll, recruiting, onboarding, and day-to-day office operations.
This role helps ensure payroll, employee documentation, and administrative processes run smoothly. The ideal candidate is organized, detail-oriented, and comfortable handling a variety of responsibilities in a fast-paced environment.
Key Responsibilities
Payroll & HR Administration
- Process weekly payroll for approximately 70 employees
- Maintain employee records and HR documentation
- Assist with benefits administration
Recruiting & Onboarding
- Manage onboarding paperwork, background checks, and drug screenings
- Conduct initial candidate phone screens
- Coordinate interview scheduling
Administrative Support
- Manage calendars and meeting coordination
- Support leadership with administrative needs
- Assist with office logistics and special projects
Qualifications
- 2+ years of administrative, HR, or payroll experience preferred
- Basic understanding of payroll processes
- Strong organization and attention to detail
- Professional communication and discretion
- Proficiency in Microsoft Office (Excel, Word, Outlook)
Schedule: Monday – Friday | 8:00 AM – 4:30 PM
Location: Alabaster, AL (fully on-site)
P
Shift Leader - Urgently Hiring
Salary not disclosed
TITLE: Shift Leader (SL)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
P
Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
P
Accounts Receivable / AR
✦ New
Salary not disclosed
Job Description PrideStaff Financial, a recruiting firm specializing in general accounting and finance positions, is seeking a dynamic and skilled Accounts Receivable Clerk.
We are seeking an experienced and highly motivated individual to join our growing team.
The candidate will be responsible for providing financial, administrative and clerical services in order to ensure effective, efficient and accurate financial and administrative operations.
In this role you must comply with established policies and procedures.
Job Responsibilities As an Accounts Receivable Clerk, you will be responsible for providing financial, administrative and clerical services.
This includes processing and monitoring payments, expenditures as well as preparing and monitoring the payroll system.
The Accounts Receivable Clerk will be providing these services in an effective and efficient manner, you will ensure that municipal finances are accurate and up to date, that staff is paid in a timely and appropriate manner and that vendors and suppliers are paid within established time limits.
This is a more detailed look at the 4 main types of duties the Accounts Receivable Clerk will be doing: Performing the day to day processing of financial transactions to ensure that municipal finances are maintained in an effective, up to date and accurate manner Receiving and verifying invoices and requisitions for goods and services Verifying that transactions comply with financial policies and procedures Preparing, verifying and processing invoices and coding payment documents Preparing batches of invoices for data entry Data entering invoices for payment Processing backup reports after data entry Managing the weekly check run Recording all checks Preparing manual checks when required Maintaining listing of accounts receivable and payable Maintaining the general ledger and updated vendor files and file numbers Printing and distributing monthly financial reports Completing payroll functions in order to ensure that staff are paid in an accurate and timely manner Establishing and maintaining confidential casual employee file Processing TD1 forms Calculate salaries and benefits Verifying pay amounts, hours of work, deductions, etc Verifying coding and obtaining signatures Batching pay sheets for data entry Data entering payroll information Longing in and distributing pay checks Preparing and remitting source deductions and payroll tax Providing administrative support in order to ensure effective and efficient office operations Maintaining inventory files Monitoring and ordering office supplies Preparing purchase orders Preparing travel and accommodation warrants and travel advances for staff Reviewing and verifying travel claims Maintaining a filing system for all financial documents Ensuring the confidentiality and security of all financial and employee files Providing receptionist services Greeting and assisting visitors Answering phones Directing calls and responding to inquiries Collecting money and providing receipts Performing other related duties as required Job Requirements As an Accounts Receivable Clerk, you must possess knowledge of office administration and book keeping procedures, accounts payable/receivable, maintaining general ledgers, and payroll functions and procedures.
The Accounts Receivable Accounting Clerk must also have the ability to maintain a high level of accuracy in preparing and entering financial and payroll information confidentiality concerning financial and employee files.
Other requirements for the Accounts Receivable Clerk include: Minimum of 3 years’ experience in accounts payable/receivable Excellent interpersonal skills Team building skills Bookkeeping skills Analytical and problem solving skills Decision making skills Effective verbal and listening communications skills Attention to detail and high level of accuracy Very effective organizational skills and written communication skills Computer skills including the ability to operate computerized accounting programs and the MS Office Suite of products (Word, Excel, etc) and email at a highly proficient level Stress management and time management skills A degree is preferred but not required
We are seeking an experienced and highly motivated individual to join our growing team.
The candidate will be responsible for providing financial, administrative and clerical services in order to ensure effective, efficient and accurate financial and administrative operations.
In this role you must comply with established policies and procedures.
Job Responsibilities As an Accounts Receivable Clerk, you will be responsible for providing financial, administrative and clerical services.
This includes processing and monitoring payments, expenditures as well as preparing and monitoring the payroll system.
The Accounts Receivable Clerk will be providing these services in an effective and efficient manner, you will ensure that municipal finances are accurate and up to date, that staff is paid in a timely and appropriate manner and that vendors and suppliers are paid within established time limits.
This is a more detailed look at the 4 main types of duties the Accounts Receivable Clerk will be doing: Performing the day to day processing of financial transactions to ensure that municipal finances are maintained in an effective, up to date and accurate manner Receiving and verifying invoices and requisitions for goods and services Verifying that transactions comply with financial policies and procedures Preparing, verifying and processing invoices and coding payment documents Preparing batches of invoices for data entry Data entering invoices for payment Processing backup reports after data entry Managing the weekly check run Recording all checks Preparing manual checks when required Maintaining listing of accounts receivable and payable Maintaining the general ledger and updated vendor files and file numbers Printing and distributing monthly financial reports Completing payroll functions in order to ensure that staff are paid in an accurate and timely manner Establishing and maintaining confidential casual employee file Processing TD1 forms Calculate salaries and benefits Verifying pay amounts, hours of work, deductions, etc Verifying coding and obtaining signatures Batching pay sheets for data entry Data entering payroll information Longing in and distributing pay checks Preparing and remitting source deductions and payroll tax Providing administrative support in order to ensure effective and efficient office operations Maintaining inventory files Monitoring and ordering office supplies Preparing purchase orders Preparing travel and accommodation warrants and travel advances for staff Reviewing and verifying travel claims Maintaining a filing system for all financial documents Ensuring the confidentiality and security of all financial and employee files Providing receptionist services Greeting and assisting visitors Answering phones Directing calls and responding to inquiries Collecting money and providing receipts Performing other related duties as required Job Requirements As an Accounts Receivable Clerk, you must possess knowledge of office administration and book keeping procedures, accounts payable/receivable, maintaining general ledgers, and payroll functions and procedures.
The Accounts Receivable Accounting Clerk must also have the ability to maintain a high level of accuracy in preparing and entering financial and payroll information confidentiality concerning financial and employee files.
Other requirements for the Accounts Receivable Clerk include: Minimum of 3 years’ experience in accounts payable/receivable Excellent interpersonal skills Team building skills Bookkeeping skills Analytical and problem solving skills Decision making skills Effective verbal and listening communications skills Attention to detail and high level of accuracy Very effective organizational skills and written communication skills Computer skills including the ability to operate computerized accounting programs and the MS Office Suite of products (Word, Excel, etc) and email at a highly proficient level Stress management and time management skills A degree is preferred but not required
K
Personnel Administrator
✦ New
Salary not disclosed
Job Title: Personnel Administrator
Department: Human Resources
Reports To: Payroll and Benefits Manager
FLSA Status: Non-Exempt
Location: Richmond, VA
Position Summary
The Personnel Administrator is responsible for supporting employees and management in day-to-day personnel administration, with a primary focus on delivering exceptional service to internal customers—employees. This role serves as a key point of contact for payroll, benefits, and personnel-related matters and ensures accurate, timely, and confidential administration of employee information and processes.
This position operates in alignment with our client’s core workplace values of Safety, Integrity, Empathy, and Urgency.
Who We Are
Our client is focused on their people, culture, and business. They specialize in multiple trades, with teams performing work in New Construction, Mechanical Service, Industrial Refrigeration, Special Projects, and Manufacturing. For over 50 years, they have delivered a wide array of services to commercial customers while building a workplace centered on safety, collaboration, and long-term career growth.
Perks of Joining Our Client
- Competitive wages
- Career development and progression opportunities
- 401(k) plan with company match
- PTO and paid holidays
- Excellent medical, dental, vision, life, and disability benefits
- Employee Assistance Program
- Employee referral incentives
Essential Duties and Responsibilities (A Day in the Life)
- Maintain strict adherence to all company safety rules, regulations, procedures, and practices
- Serve as lead for personnel administration functions
- Administer personnel actions and documentation, including:
- New hire setup and onboarding paperwork
- Terminations and unemployment hearings
- E-Verify/I-9 processing and Social Security verifications
- Background checks and drug screenings
- Training documentation
- Lead weekly new hire orientation
- Provide administrative support in talent acquisition, talent development, and other human resources disciplines
- Process employment verifications
- Support administration of the employee wellness program
- Respond to management and employees regarding payroll, benefits, and personnel-related questions or issues
- Print, review, and distribute payroll and personnel mailings
- Support the Benefits Administrator with benefits administration and enrollment
- Maintain strict confidentiality of company, personal, and private information
- Communicate effectively with managers and keep them informed of actions affecting their team members
- Perform additional duties as assigned
Qualifications
Required Education and Experience
- High school diploma or equivalent
- Experience and/or education in time entry, payroll, personnel, and/or benefits administration
- Bilingual (English/Spanish) required
Required Knowledge, Skills, and Abilities
- Strong communication and customer service skills
- Proficiency in Microsoft Office, particularly Excel
- Experience with HRIS, payroll, accounting, and related software systems
- Strong mathematical skills and ability to analyze and interpret numerical data
- Excellent administrative, planning, and organizational skills
- Ability to analyze situations, assess risk, apply logic, and understand potential outcomes
- Ability to manage a dynamic, fast-paced workload and perform concurrent activities in a timely manner
- Strong follow-up and follow-through skills
- Demonstrated initiative and problem-solving ability
- Professional demeanor in appearance, attitude, and behavior
- Ability to work independently with minimal supervision
- Ability to handle urgent matters calmly and effectively
- Ability to communicate diplomatically and effectively with internal and external customers
- Willingness to collaborate and assist teammates across departments
Schedule Requirements
- Full-time, Monday through Friday
- Occasional evening and weekend work may be required
- Unscheduled overtime may be required as business needs demand
EOE Statement
Our client is an Equal Opportunity Employer (EOE M/W/Disability/Vets).
H
HR Coordinator-Benefits and Leave
✦ New
Salary not disclosed
Job Description
Job Description
JOB DESCRIPTION: HR Coordinator- Benefits and Leave
LOCATION: Las Vegas/Corp Onsite
DEPARTMENT: Human Resources
STATUS: Full Time, Non-exempt
REPORTS TO: VP of Human Resources
Business Hours: 8 am-4:30 pm Monday through Friday
Position Summary
The HR Coordinator - Benefits and Leave supports the organization by taking ownership of benefit‐related processes, including enrollments, terminations, deductions, ACA coding, COBRA notices, QLEs, FMLA/LOA benefit actions, invoice reconciliation, payroll‐impacting benefit changes, safety communication, workers' compensation reporting, and monthly OSHA hours reporting. This role ensures accuracy, compliance with benefit regulations, and timely communication with employees and vendors. Because this role supports time‐sensitive compliance requirements—including benefit carrier deadlines, payroll‐impacting benefit changes, FMLA/LOA timelines, and government agency reporting—working beyond normal business hours may occasionally be necessary. Overtime may be required during periods of high volume, regulatory deadlines, or operational needs, and will be compensated in accordance with wage and hour laws.
Benefits Administration
* Process new hire benefit enrollments across multiple platforms.
* Maintain benefit eligibility and census accuracy.
* Process benefit terminations and carrier updates.
* Enter benefit deductions and employer contributions into HRIS.
* Resolve discrepancies with carriers and vendors.
* Handle QLEs, missed deductions, and benefit‐related status changes.
* Maintain benefit plan documents and summaries in employee files.
* Track benefit eligibility dates for new hires, reinstatements, and status changes.
* Assist in auditing benefit deductions for accuracy between HRIS and other systems
* Assist with annual benefit plan updates and system changes.
* Assist to maintain benefit plan document library in SOP and handbook
* Prepare benefit communications and employee instructions.
* Support 401(k) benefits administration, including preparing eligibility lists, coordinating enrollment steps, responding to employee questions, and ensuring accurate benefit‐related data is entered into the HRIS.
Leave Administration (Paid Leave/FMLA/LOA)
* Administer paid leave benefits, including entering paid holidays in Paycom, allocating paid leave hours, auditing balances regularly, and responding to employee questions about paid leave. Administer benefit‐related portions of FMLA/LOA.
* Track eligibility, premiums, and return‐to‐work reinstatements.
* Maintain Leave tracking documentation and ensure accurate recordkeeping.
* Coordinate with vendor/carriers and payroll on leave‐related changes.
Compliance & Reporting
* Complete monthly OSHA hours reporting
* Distribute safety communications and reminders.
* Prepare workers' compensation reporting, wage statements, and document uploads.
* Process ACA coding and ensure accuracy.
* Generate and file COBRA notices.
* Support compliance audits related to benefits, ACA, COBRA, and workers' compensation.
Payroll & Financial Accuracy
* Enter payroll‐impacting benefit changes.
* Reconcile monthly invoices (EHP, Aflac, Redirect Health, Shadow Trackers).
* Support Open Enrollment data entry and system updates.
* Prepare benefit‐related reports auditing
HRIS & Documentation
* Maintain benefit‐related HRIS accuracy.
· Maintain medical/benefit file retention and purging schedules
* File benefit documents in employee files.
* Support audits and compliance reviews.
* Assist with vendor coordination and documentation requests.
Employee Support and Communication
* Assist employees with benefit questions and enrollment guidance.
* Provide administrative support to the CEO, President, EVP and the Executive Director of Administration as needed.
Professional Development
· Engage in ongoing professional development by taking advantage of internal and external learning opportunities to strengthen HR knowledge, technical skills, and job performance.
· Required to obtain and maintain a Notary Public commission within the first 6 months of employment (company‐supported).
· Perform notarial acts in accordance with state regulations and company procedures once Notary Public certification is obtained
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be an exhaustive list of all duties, responsibilities, and skills. Additional duties may be assigned based on business needs, market size, and facility requirements. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions
EDUCATION AND EXPERIENCE
* High school diploma or GED required
* Minimum two years of related work experience or an equivalent combination of training, education, and experience that demonstrates the ability to perform the duties of the position.
· Administrative office experience and customer service experience required; HR experience preferred but not required.
QUALIFICATIONS
· Willingness to learn, adapt, and grow in a fast‐paced, evolving HR environment.
* Exceptional attention to detail with the ability to maintain accuracy across complex benefit and compliance processes.
* Strong time‐management skills, including the ability to prioritize and manage competing deadlines.
* Demonstrated critical thinking skills to analyze benefit discrepancies, identify compliance risks, and resolve issues proactively.
* Strong anticipatory skills with the ability to foresee eligibility changes, compliance deadlines, and benefit‐related impacts before they occur.
* Excellent written communication skills for preparing clear, accurate benefit instructions, leave notices, and compliance documentation.
* Strong technical skills, including proficiency with HRIS systems (Paycom preferred), benefits platforms, ACA/COBRA systems, and Microsoft Office/Google Workspace tools.
* High accuracy in data entry and reconciliation.
* Strong written and verbal communication skills with employees, carriers, and vendors.
* Ability to maintain organized digital and physical records.
* Ability to handle confidential information with discretion and professionalism.
* Strong problem‐solving skills with the ability to identify issues, evaluate options, and take appropriate action with minimal oversight or escalate when needed.
* Ability to anticipate potential problems, escalate when needed, and follow through until resolution.
* Ability to work independently while supporting a compliance‐driven HR function.
· Ability to coordinate and address competing priorities and adapt when unexpected issues arise.
* Ability to learn and utilize HRIS and other data recording keeping systems
* Professional and polished personal appearance appropriate for representing the HR department.
* Strong customer service skills with the ability to support employees and leaders at all levels with professionalism, patience, and clarity.
* Willingness to learn, adapt, and grow in a fast‐paced, evolving HR environment.
* Takes ownership and follows through
* Works confidently independently while collaborating well with a team
* Proficiency with Microsoft Office tools, including Outlook (calendar management), Excel (basic spreadsheets, tracking logs), and Word (document creation and formatting).
* Comfort interacting with senior leadership and employees across all departments while maintaining a positive, service‐oriented approach.
PHYSICAL REQUIREMENTS
* Prolonged periods sitting at a desk and working on a computer.
* Ability to lift up to 15 pounds (files, office supplies).
* Repetitive keyboarding and computer use.
* Ability to communicate clearly in person, by phone, and electronically.
WORK ENVIRONMENT
* Standard office environment with moderate noise.
* Regular use of computers, phones, and office equipment.
* Occasional travel to local work sites may be required.
Compensation
Edlen offers a competitive salary for this non-exempt role. Final compensation within the posted range is determined by multiple factors, including experience, skills, education, and market conditions.
Equal Employment Opportunity
Edlen Electrical Exhibition Services is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, protected veteran status, or any other characteristic protected by law. We are committed to fostering an inclusive workplace where all employees feel valued and supported.
Company Description
Edlen is recognized as the innovative leader in providing temporary utility services to the trade show, convention and special event industry. Our nationwide network of offices service over 4,000 events annually in 245 venues including: convention centers, hotels, sport stadiums, fairgrounds and theme parks.
Company Description
Edlen is recognized as the innovative leader in providing temporary utility services to the trade show, convention and special event industry. Our nationwide network of offices service over 4,000 events annually in 245 venues including: convention centers, hotels, sport stadiums, fairgrounds and theme parks.
Job Description
JOB DESCRIPTION: HR Coordinator- Benefits and Leave
LOCATION: Las Vegas/Corp Onsite
DEPARTMENT: Human Resources
STATUS: Full Time, Non-exempt
REPORTS TO: VP of Human Resources
Business Hours: 8 am-4:30 pm Monday through Friday
Position Summary
The HR Coordinator - Benefits and Leave supports the organization by taking ownership of benefit‐related processes, including enrollments, terminations, deductions, ACA coding, COBRA notices, QLEs, FMLA/LOA benefit actions, invoice reconciliation, payroll‐impacting benefit changes, safety communication, workers' compensation reporting, and monthly OSHA hours reporting. This role ensures accuracy, compliance with benefit regulations, and timely communication with employees and vendors. Because this role supports time‐sensitive compliance requirements—including benefit carrier deadlines, payroll‐impacting benefit changes, FMLA/LOA timelines, and government agency reporting—working beyond normal business hours may occasionally be necessary. Overtime may be required during periods of high volume, regulatory deadlines, or operational needs, and will be compensated in accordance with wage and hour laws.
Benefits Administration
* Process new hire benefit enrollments across multiple platforms.
* Maintain benefit eligibility and census accuracy.
* Process benefit terminations and carrier updates.
* Enter benefit deductions and employer contributions into HRIS.
* Resolve discrepancies with carriers and vendors.
* Handle QLEs, missed deductions, and benefit‐related status changes.
* Maintain benefit plan documents and summaries in employee files.
* Track benefit eligibility dates for new hires, reinstatements, and status changes.
* Assist in auditing benefit deductions for accuracy between HRIS and other systems
* Assist with annual benefit plan updates and system changes.
* Assist to maintain benefit plan document library in SOP and handbook
* Prepare benefit communications and employee instructions.
* Support 401(k) benefits administration, including preparing eligibility lists, coordinating enrollment steps, responding to employee questions, and ensuring accurate benefit‐related data is entered into the HRIS.
Leave Administration (Paid Leave/FMLA/LOA)
* Administer paid leave benefits, including entering paid holidays in Paycom, allocating paid leave hours, auditing balances regularly, and responding to employee questions about paid leave. Administer benefit‐related portions of FMLA/LOA.
* Track eligibility, premiums, and return‐to‐work reinstatements.
* Maintain Leave tracking documentation and ensure accurate recordkeeping.
* Coordinate with vendor/carriers and payroll on leave‐related changes.
Compliance & Reporting
* Complete monthly OSHA hours reporting
* Distribute safety communications and reminders.
* Prepare workers' compensation reporting, wage statements, and document uploads.
* Process ACA coding and ensure accuracy.
* Generate and file COBRA notices.
* Support compliance audits related to benefits, ACA, COBRA, and workers' compensation.
Payroll & Financial Accuracy
* Enter payroll‐impacting benefit changes.
* Reconcile monthly invoices (EHP, Aflac, Redirect Health, Shadow Trackers).
* Support Open Enrollment data entry and system updates.
* Prepare benefit‐related reports auditing
HRIS & Documentation
* Maintain benefit‐related HRIS accuracy.
· Maintain medical/benefit file retention and purging schedules
* File benefit documents in employee files.
* Support audits and compliance reviews.
* Assist with vendor coordination and documentation requests.
Employee Support and Communication
* Assist employees with benefit questions and enrollment guidance.
* Provide administrative support to the CEO, President, EVP and the Executive Director of Administration as needed.
Professional Development
· Engage in ongoing professional development by taking advantage of internal and external learning opportunities to strengthen HR knowledge, technical skills, and job performance.
· Required to obtain and maintain a Notary Public commission within the first 6 months of employment (company‐supported).
· Perform notarial acts in accordance with state regulations and company procedures once Notary Public certification is obtained
The above statements are intended to describe the general nature and level of work being performed. They are not intended to be an exhaustive list of all duties, responsibilities, and skills. Additional duties may be assigned based on business needs, market size, and facility requirements. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions
EDUCATION AND EXPERIENCE
* High school diploma or GED required
* Minimum two years of related work experience or an equivalent combination of training, education, and experience that demonstrates the ability to perform the duties of the position.
· Administrative office experience and customer service experience required; HR experience preferred but not required.
QUALIFICATIONS
· Willingness to learn, adapt, and grow in a fast‐paced, evolving HR environment.
* Exceptional attention to detail with the ability to maintain accuracy across complex benefit and compliance processes.
* Strong time‐management skills, including the ability to prioritize and manage competing deadlines.
* Demonstrated critical thinking skills to analyze benefit discrepancies, identify compliance risks, and resolve issues proactively.
* Strong anticipatory skills with the ability to foresee eligibility changes, compliance deadlines, and benefit‐related impacts before they occur.
* Excellent written communication skills for preparing clear, accurate benefit instructions, leave notices, and compliance documentation.
* Strong technical skills, including proficiency with HRIS systems (Paycom preferred), benefits platforms, ACA/COBRA systems, and Microsoft Office/Google Workspace tools.
* High accuracy in data entry and reconciliation.
* Strong written and verbal communication skills with employees, carriers, and vendors.
* Ability to maintain organized digital and physical records.
* Ability to handle confidential information with discretion and professionalism.
* Strong problem‐solving skills with the ability to identify issues, evaluate options, and take appropriate action with minimal oversight or escalate when needed.
* Ability to anticipate potential problems, escalate when needed, and follow through until resolution.
* Ability to work independently while supporting a compliance‐driven HR function.
· Ability to coordinate and address competing priorities and adapt when unexpected issues arise.
* Ability to learn and utilize HRIS and other data recording keeping systems
* Professional and polished personal appearance appropriate for representing the HR department.
* Strong customer service skills with the ability to support employees and leaders at all levels with professionalism, patience, and clarity.
* Willingness to learn, adapt, and grow in a fast‐paced, evolving HR environment.
* Takes ownership and follows through
* Works confidently independently while collaborating well with a team
* Proficiency with Microsoft Office tools, including Outlook (calendar management), Excel (basic spreadsheets, tracking logs), and Word (document creation and formatting).
* Comfort interacting with senior leadership and employees across all departments while maintaining a positive, service‐oriented approach.
PHYSICAL REQUIREMENTS
* Prolonged periods sitting at a desk and working on a computer.
* Ability to lift up to 15 pounds (files, office supplies).
* Repetitive keyboarding and computer use.
* Ability to communicate clearly in person, by phone, and electronically.
WORK ENVIRONMENT
* Standard office environment with moderate noise.
* Regular use of computers, phones, and office equipment.
* Occasional travel to local work sites may be required.
Compensation
Edlen offers a competitive salary for this non-exempt role. Final compensation within the posted range is determined by multiple factors, including experience, skills, education, and market conditions.
Equal Employment Opportunity
Edlen Electrical Exhibition Services is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity or expression, sexual orientation, national origin, age, disability, protected veteran status, or any other characteristic protected by law. We are committed to fostering an inclusive workplace where all employees feel valued and supported.
Company Description
Edlen is recognized as the innovative leader in providing temporary utility services to the trade show, convention and special event industry. Our nationwide network of offices service over 4,000 events annually in 245 venues including: convention centers, hotels, sport stadiums, fairgrounds and theme parks.
Company Description
Edlen is recognized as the innovative leader in providing temporary utility services to the trade show, convention and special event industry. Our nationwide network of offices service over 4,000 events annually in 245 venues including: convention centers, hotels, sport stadiums, fairgrounds and theme parks.
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