Betterhelp Cost Jobs in Usa
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N
Telecom Expense Management Analyst
Salary not disclosed
GENERAL INFORMATION : In-depth experience with data analytics tools like Tableau, and the ability to work effectively with large data reports to ensure accuracy in Identifying cost savings opportunities and optimizing expenditures and invoice overcharges from carriers.
In depth analytical skills and excellent problem-solving abilities for addressing complex challenges Manage high-level data reports, performing in-depth analysis of reports and communicating results to leadership, Familiarity with ServiceNow and Peoplesoft Superior Financial and analysis skills.
In-depth experience with Excel spreadsheets, pivot tables, databases, PowerPoint, AI tools, and other relevant tools.
SQL is good knowledge to have.
Experience in developing reports, presentations, and Power BI dashboards Able to identify, recommend, and lead cost-saving opportunities and process improvements Superior invoice analysis, reporting large data analysis and vendor payments.
Experience in Telecom Expense Management, in managing telecom expenses, auditing telecom wireless, wired data usage and charges.
Outstanding written and verbal communication skills ability to summarize and explain complex information SUMMARY OF THE FUNCTION/ROLE We are looking for a detail-oriented and analytical Telecom Expense Management Analyst to join our team.
This role focuses on managing and optimizing telecom-related expenses, including mobile, voice, data, and IT services.
You will work with large datasets, analyze telecom usage and billing, identify cost-saving opportunities, and help streamline processes for better financial control and operational efficiency.
JOB DESCRIPTION : MAJOR RESPONSIBILITIES/ACCOUNTABILITIES Establish/Optimize process services, such as mobile and landline communications, in preparation for monthly carrier reports analysis for the department; Analyze report for data integrity.
Establish/Optimize process to manage costs associated with telecommunication services, review vendor reports to reduce cost by eliminating errors by eradicating cost inefficiencies identifying cost savings opportunities and optimize MTA's wireless, voice and data services.
Establish/Optimize process to Analyze vendor expenses and compare to funding of contract.
Establish/Optimize process to Prepare forecast budget expense reports Establish/Optimize preparation status reports on in-process and completed projects.
To indicate if projects are within budget parameters from both a dollar and time perspective.
Establish/Optimize process to prepare and evaluate mid-year and year-end forecasts, monitor spending, and secure rollover of unspent funds Establish/Optimize process to track planned and actual expenses in support of the annual budget process Establish/Optimize process to Investigate and resolve project budget variances Key Responsibilities Analyze telecom expenses including mobile, voice, data, and cloud services to ensure cost efficiency Review and audit vendor invoices to identify discrepancies, overcharges, and cost-saving opportunities Work with large datasets to validate data accuracy and generate actionable insights Develop and maintain dashboards and reports using tools like Excel, Tableau, or Power BI Monitor telecom usage and identify inactive or underutilized assets (e.g., zero-usage devices) Track budgets, forecasts, and actual spending for telecom services Support procurement activities including new purchases, contract changes, and vendor payments Generate reports from systems like ServiceNow and validate asset records against carrier data Collaborate with internal teams to improve processes and automate manual workflows Prepare and present insights, reports, and recommendations to leadership Required Skills and Qualifications Bachelor's degree in Finance, Accounting, Economics, or related field Strong analytical and problem-solving skills Experience working with large datasets and financial reports Advanced proficiency in Microsoft Excel (pivot tables, data analysis, etc.) Experience with data visualization tools such as Tableau or Power BI Familiarity with ServiceNow and/or PeopleSoft is a plus Basic knowledge of SQL is preferred Strong attention to detail and ability to work with high-volume data accurately Excellent written and verbal communication skills Ability to manage multiple tasks and meet tight deadlines Preferred Experience Experience in Telecom Expense Management (TEM) Experience auditing telecom invoices (wireless, voice, data services) Background in budgeting, forecasting, or financial analysis Exposure to IT/telecom services and vendor management Experience in process improvement or automation Telecom expense
In depth analytical skills and excellent problem-solving abilities for addressing complex challenges Manage high-level data reports, performing in-depth analysis of reports and communicating results to leadership, Familiarity with ServiceNow and Peoplesoft Superior Financial and analysis skills.
In-depth experience with Excel spreadsheets, pivot tables, databases, PowerPoint, AI tools, and other relevant tools.
SQL is good knowledge to have.
Experience in developing reports, presentations, and Power BI dashboards Able to identify, recommend, and lead cost-saving opportunities and process improvements Superior invoice analysis, reporting large data analysis and vendor payments.
Experience in Telecom Expense Management, in managing telecom expenses, auditing telecom wireless, wired data usage and charges.
Outstanding written and verbal communication skills ability to summarize and explain complex information SUMMARY OF THE FUNCTION/ROLE We are looking for a detail-oriented and analytical Telecom Expense Management Analyst to join our team.
This role focuses on managing and optimizing telecom-related expenses, including mobile, voice, data, and IT services.
You will work with large datasets, analyze telecom usage and billing, identify cost-saving opportunities, and help streamline processes for better financial control and operational efficiency.
JOB DESCRIPTION : MAJOR RESPONSIBILITIES/ACCOUNTABILITIES Establish/Optimize process services, such as mobile and landline communications, in preparation for monthly carrier reports analysis for the department; Analyze report for data integrity.
Establish/Optimize process to manage costs associated with telecommunication services, review vendor reports to reduce cost by eliminating errors by eradicating cost inefficiencies identifying cost savings opportunities and optimize MTA's wireless, voice and data services.
Establish/Optimize process to Analyze vendor expenses and compare to funding of contract.
Establish/Optimize process to Prepare forecast budget expense reports Establish/Optimize preparation status reports on in-process and completed projects.
To indicate if projects are within budget parameters from both a dollar and time perspective.
Establish/Optimize process to prepare and evaluate mid-year and year-end forecasts, monitor spending, and secure rollover of unspent funds Establish/Optimize process to track planned and actual expenses in support of the annual budget process Establish/Optimize process to Investigate and resolve project budget variances Key Responsibilities Analyze telecom expenses including mobile, voice, data, and cloud services to ensure cost efficiency Review and audit vendor invoices to identify discrepancies, overcharges, and cost-saving opportunities Work with large datasets to validate data accuracy and generate actionable insights Develop and maintain dashboards and reports using tools like Excel, Tableau, or Power BI Monitor telecom usage and identify inactive or underutilized assets (e.g., zero-usage devices) Track budgets, forecasts, and actual spending for telecom services Support procurement activities including new purchases, contract changes, and vendor payments Generate reports from systems like ServiceNow and validate asset records against carrier data Collaborate with internal teams to improve processes and automate manual workflows Prepare and present insights, reports, and recommendations to leadership Required Skills and Qualifications Bachelor's degree in Finance, Accounting, Economics, or related field Strong analytical and problem-solving skills Experience working with large datasets and financial reports Advanced proficiency in Microsoft Excel (pivot tables, data analysis, etc.) Experience with data visualization tools such as Tableau or Power BI Familiarity with ServiceNow and/or PeopleSoft is a plus Basic knowledge of SQL is preferred Strong attention to detail and ability to work with high-volume data accurately Excellent written and verbal communication skills Ability to manage multiple tasks and meet tight deadlines Preferred Experience Experience in Telecom Expense Management (TEM) Experience auditing telecom invoices (wireless, voice, data services) Background in budgeting, forecasting, or financial analysis Exposure to IT/telecom services and vendor management Experience in process improvement or automation Telecom expense
Not Specified
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.
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.
Not Specified
D
Strategic Sourcing Category Manager - Foundries
Salary not disclosed
GENERAL SUMMARY
The Strategic Sourcing Category Manager is responsible for sourcing, evaluating, and developing potential sources of supply in alignment with the strategic goals of the company. They are responsible for the strategy and management of multiple categories of products and services to ensure cost-effectiveness and alignment with company needs. In addition, this position is responsible for monitoring market trends, identifying cost-saving opportunities, and creating agreements and contracts to ensure seamless availability of products and services to support company objectives.
Will source and manage the following categories: Foundries, Machining, Full Valve assemblies, and additional categories as required.
This position is currently eligible for DeZURIK's hybrid work schedule.
PRINCIPAL DUTIES AND RESPONSIBILITIES (ESSENTIAL FUNCTIONS)
EDUCATION AND EXPERIENCE
KNOWLEDGE, SKILLS AND ABILITIES
PHYSICAL DEMANDS
WORKING CONDITIONS
Normal manufacturing and office environment. When working occasionally in some shop areas, personal protection equipment (PPE) will be recommended and/or required (safety shoes, safety glasses w/side shields, hearing protection, face shield, gloves, apron and boots). Must have the ability to support extended business hours to meet customer business needs.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
QUALITY
Quality encompasses all aspects of DeZURIK, Inc.'s business, and every team member shares the responsibility to prevent the occurrence of any nonconformity relating to product, process, and the quality system. All team members have an obligation to identify and record any such nonconformity, and, through designated channels, initiate and recommend solutions.
SALARY AND BENEFITS
DeZURIK offers a competitive base salary in the $86,158 to $107,698 range, based on experience and qualifications, along with annual bonus opportunities tied to performance.
Beyond pay, our market-leading benefits are designed to support your wellbeing. These include medical, dental, vision, and life insurance, as well as short- and long-term disability coverage. DeZURIK also provides a health savings account with company match, a retirement plan for employer contributions through Vanguard, and access to the Granite Assistance Fund for support when it's needed most. We value time for rest and personal growth, offering generous paid time off, including volunteer time off and paid holidays.
#LI-JW1
The Strategic Sourcing Category Manager is responsible for sourcing, evaluating, and developing potential sources of supply in alignment with the strategic goals of the company. They are responsible for the strategy and management of multiple categories of products and services to ensure cost-effectiveness and alignment with company needs. In addition, this position is responsible for monitoring market trends, identifying cost-saving opportunities, and creating agreements and contracts to ensure seamless availability of products and services to support company objectives.
Will source and manage the following categories: Foundries, Machining, Full Valve assemblies, and additional categories as required.
This position is currently eligible for DeZURIK's hybrid work schedule.
PRINCIPAL DUTIES AND RESPONSIBILITIES (ESSENTIAL FUNCTIONS)
- Manage supplier risk and mitigation across all assigned categories.
- Deliver the best overall value (cost, lead time, quality, terms) for assigned categories.
- Provide global/regional strategies to achieve corporate and plant location objectives.
- Cultivate and develop partner relationships with strategic suppliers to ensure DeZURIK remains a customer of choice.
- Lead and direct cross-functional sourcing projects, including new vendor identification, initial assessment, and qualification.
- Effectively manage supplier selection to meet strategies for supplier capabilities requirements.
- Conduct market research and develop category-specific strategies to improve cost, quality, and delivery.
- Analyze and evaluate quotations to ensure quality, delivery, and total cost are satisfactory.
- Actively negotiate with suppliers to address quality, price, or service discrepancies.
- Provide costing standards for commodity products.
- Establish contracts for products in alignment with corporate and plant location objectives.
- Make recommendations to improve productivity, quality, and efficiency of vendor operations.
- Regularly perform detailed market analysis with respect to global commodities, specific industries, exchange rates, trade compliance issues affecting acquisition, and labor rates.
- Provide forecasts to management of trends, opportunities, and potential risk areas.
EDUCATION AND EXPERIENCE
- Bachelor's degree in Business/Materials Management preferred.
- Minimum 5 years of experience in a similar role, with a proven record in successfully managing projects and contracts.
KNOWLEDGE, SKILLS AND ABILITIES
- Record of successful supplier negotiations and management.
- Excellent communication skills.
- Global business knowledge and experience.
- Must understand the steps required to turn Engineering drawings into production-ready parts.
- Knowledgeable in cost reduction techniques, just-in-time principles, standard cost, and total cost & quality management.
- APICS or CPM Certification preferred.
- Must be proficient in Microsoft Outlook, Word, Excel, and PowerPoint.
PHYSICAL DEMANDS
- Physical demands are typical of an office position including extended periods of sitting, extensive use of a personal computer and telephone.
- Must be able to see and move throughout plant in order to resolve work problems and facilitate processes.
- May have contact with caustic substances in some areas of plant.
- Travel for the company including both domestic and international travel may be required for project/systems support.
WORKING CONDITIONS
Normal manufacturing and office environment. When working occasionally in some shop areas, personal protection equipment (PPE) will be recommended and/or required (safety shoes, safety glasses w/side shields, hearing protection, face shield, gloves, apron and boots). Must have the ability to support extended business hours to meet customer business needs.
DISCLAIMER
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.
QUALITY
Quality encompasses all aspects of DeZURIK, Inc.'s business, and every team member shares the responsibility to prevent the occurrence of any nonconformity relating to product, process, and the quality system. All team members have an obligation to identify and record any such nonconformity, and, through designated channels, initiate and recommend solutions.
SALARY AND BENEFITS
DeZURIK offers a competitive base salary in the $86,158 to $107,698 range, based on experience and qualifications, along with annual bonus opportunities tied to performance.
Beyond pay, our market-leading benefits are designed to support your wellbeing. These include medical, dental, vision, and life insurance, as well as short- and long-term disability coverage. DeZURIK also provides a health savings account with company match, a retirement plan for employer contributions through Vanguard, and access to the Granite Assistance Fund for support when it's needed most. We value time for rest and personal growth, offering generous paid time off, including volunteer time off and paid holidays.
#LI-JW1
Not Specified
Service Estimator
🏢 CPG
Salary not disclosed
Position:
Service Estimator
Location:
19775 Belmont Executive Plaza
Suite 200
Ashburn, VA
Job Id:
872
# of Openings:
1
TITLE: Service Estimator
LOCATION: Ashburn, VA
POSITION SUMMARY: The Service Estimator supports the department with developing cost estimates and cost budgets for new projects across a portfolio of fast-paced service projects. You will be involved in the solutioning, pricing and proposal phases of service opportunities projects.
ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform the following satisfactorily; other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
Computer Skills:
Certificates and Licenses:
Supervisory Responsibilities:
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.
CPG is an equal opportunity employer. We will consider all employment applicants without attention to age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.
*We Utilize E-verify
#LI-TG1
Pay Range: $65,013 - $97,580 per year
Apply for this Position
Service Estimator
Location:
19775 Belmont Executive Plaza
Suite 200
Ashburn, VA
Job Id:
872
# of Openings:
1
TITLE: Service Estimator
LOCATION: Ashburn, VA
POSITION SUMMARY: The Service Estimator supports the department with developing cost estimates and cost budgets for new projects across a portfolio of fast-paced service projects. You will be involved in the solutioning, pricing and proposal phases of service opportunities projects.
ESSENTIAL DUTIES AND RESPONSIBILITIES: To perform this job successfully, an individual must be able to perform the following satisfactorily; other duties may be assigned. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Review and understand RFP/RFQ documents from customers and supports request for information (RFI) process
- Identify project risks and/or challenges as part of solutioning process
- Assist in generation of rough order of magnitude and/or formal estimates for potential projects
- Assist in proposal development
- Maintain a well organize database of bid documents for reference upon award of contract to manage the kickoff process with the PreCon Manager.
- Support vendor submittal process for assigned projects
- Identify additional revenue opportunities for CPG, as applicable
- Coordinate with personnel from sales, engineering, preconstruction, execution and finance teams.
- Collect different quotes from subcontractors, vendors, and suppliers pertaining to the task at hand.
- Review and assess cost estimates.
- Identify labor, material, costs and time requirements by researching proposals, blueprints, and any related documents.
- Solicit input from CPG subject matter experts to clearly define job scope and requirements for self-performance opportunities.
- Prepare detailed cost estimate reports.
- Maintains cost database by entering and backing up data.
- Oversee the different stages of a company project to ensure that expenses follow the forecast plan.
- Provide estimation support (change orders) for ongoing projects as necessary.
- Participate in post-performance job analysis to identify challenges and incorporate solutions in future efforts.
- Present complex and detailed reports to management
QUALIFICATIONS:To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education/Experience:
- Bachelor's degree in Construction Cost Management or Quantity Surveying or equivalent
- 3+ years of experience in construction estimating/cost control field, with specific knowledge of MEP and ASC cost elements
- 1+ years of data center experience is preferred
- Ability to interpret contract terms, conditions, and exhibits as applicable to project requirements
- Strong interpersonal skills and the ability to work both independently and in a team environment
- Excellent organizational and problem-solving skills
- Demonstrated experience developing and justifying budgets
- Ability to create and maintain processes for project documentation
- Ability and willingness to think outside of the box to find creative and innovative solutions prior to and during the construction process to reduce costs with no impact on quality and reliability
- Possess excellent communication skills, attention to detail, and be able to maintain high-quality standards
Computer Skills:
- Windows power user skill set, proficient with Microsoft Office Suite, and estimating software such as Accubid, RS Means, On Screen Take Off, Bluebeam.
- Procore Software for vendor management.
Certificates and Licenses:
- None
Supervisory Responsibilities:
- No supervisory requirements for this role
Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
- Prolonged periods of sitting at a desk or working on a computer. Must be able to lift up to 15-25 pounds at a time. May be required to walk around facility.
The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor.
CPG is an equal opportunity employer. We will consider all employment applicants without attention to age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, or disability status.
*We Utilize E-verify
#LI-TG1
Pay Range: $65,013 - $97,580 per year
Apply for this Position
Not Specified
C
Packaging Engineer
🏢 Counter
Salary not disclosed
Job Description
Company: Counter
Job Title: Packaging Engineer
Location: Santa Monica, CA – hybrid role 2-3x a week in office
Reports To: Director of Sourcing and Director of New Product Launches
About Us
We are a startup revolutionizing beauty with a purpose; create the industry standard of “clean”. Our premium skincare, makeup, and body care formulations combine uncompromising safety, efficacy and environmental responsibility. And our vision transcends products. We are committed to inspiring confident women and others to recognize their collective power to create meaningful change. Our innovative community-commerce ecosystem connects customers, beauty enthusiasts, and loyalists, allowing each person to align with our brand in ways that authentically reflect their values and aspirations. From our formulas to our advocacy efforts to our community connection, we lead clean.
The Role
The Packaging Engineer will be responsible for developing, sourcing, and executing high-quality, cost-effective packaging solutions that meet brand, quality, and sustainability standards. This role partners closely with cross-functional teams, including Product Development, Operations, and Sourcing, to support new product launches and ongoing production needs.
The Packaging Engineer will oversee component development, supplier management, and production readiness while driving process improvements to enhance efficiency and reduce costs.
Key Responsibilities
Packaging Development & Engineering
• Translate creative design concepts into functional, manufacturable, and cost-effective packaging solutions
• Collaborate with Design, Product Development, and Sourcing to ensure packaging aligns with brand standards, functionality, and cost objectives
• Interpret and approve engineering documents, including die lines, material specifications, and technical drawings
• Provide subject-matter expertise to ensure packaging feasibility and production readiness
• Lead design reviews and recommend improvements to enhance sustainability, quality, and efficiency
• Oversee tooling development, including status tracking, vendor coordination, and cost management
Supplier Management & Sourcing
• Lead supplier evaluations, RFQs, and cost of goods (COGs) analyses to ensure quality, value, and timely delivery
• Build and maintain strong relationships with packaging vendors and contract manufacturers
• Identify cost drivers and apply a total cost of ownership approach to decision-making
• Manage packaging component orders and monitor supplier performance for cost, quality, and delivery
• Conduct on-site visits for supplier assessments, color matching, and first production runs as needed
Production Planning & Quality Assurance
• Coordinate with suppliers and internal teams to ensure on-time delivery of packaging components for production and new product launches
• Oversee packaging inventory levels to support production planning and business continuity
• Support first production runs through on-site quality assurance and troubleshooting
• Collaborate cross-functionally with Supply Chain, Planning, and Logistics to ensure readiness for on-time launches
• Drive initiatives to reduce waste, streamline processes, and improve overall packaging sustainability
Process Improvement & Cross-Functional Collaboration
• Develop and implement best-in-class packaging development processes, documentation, and tools
• Partner with Product Development, Regulatory, Planning, Finance, and Logistics to ensure seamless cross-functional alignment
• Champion continuous improvement initiatives and contribute to operational excellence
• Support packaging technology transfers and process standardization across product lines
Qualifications Required
• Bachelor’s degree in Packaging Science, Industrial Design, Engineering, or a related field
• 5-6+ years of experience in packaging development, preferably within the beauty, skincare, or consumer goods industry
• Strong knowledge of packaging materials, manufacturing processes, and structural engineering principles
• Proven experience conducting RFQs, COGs analyses, and managing supplier relationships
• Excellent communication, organization, and project management skills
• Advanced Excel proficiency and familiarity with ERP systems (e.g., NetSuite, SAP, Oracle)
• Ability to work independently and collaboratively in a fast-paced, high-growth environment
Preferred
• Experience with sustainability initiatives and waste-reduction strategies
• Knowledge of clean beauty standards and eco-conscious materials
• Familiarity with PLM systems and technical documentation best practices
• Willingness to travel for supplier meetings, production evaluations, and quality reviews
Counter is a people-powered movement that starts with those behind it! We're building a team that reflects the diversity of the communities we serve, where every individual is respected, supported, and empowered to thrive.
We know that different backgrounds, identities, and perspectives make us stronger, more creative, and better equipped to drive change. That’s why we’re committed to fostering an inclusive culture where everyone belongs.
Counter is proud to be an Equal Opportunity Employer. We do not discriminate based on race, color, religion, sex, sexual orientation, gender/gender identity or expression, age, national origin, disability, veteran status, or any other legally protected status. We encourage all individuals to apply and join us in shaping a cleaner, more inclusive future for all.
Not Specified
B
Strategic Sourcing Manager
Salary not disclosed
Our client, a Fortune 500 retail organization with a nationwide distribution network, is seeking a Strategic Sourcing Manager to support large-scale construction and facilities engineering procurement initiatives across their supply chain network.
This role plays a key part in sourcing industrial construction materials, equipment, and services for new facility builds, expansions, and ongoing engineering initiatives. The individual will partner closely with engineering, property development, legal, finance, and operations teams to design sourcing strategies that deliver cost efficiency, risk mitigation, and supplier performance improvements.
The ideal candidate will bring deep expertise in construction procurement, contract negotiation, and cost modeling, with the ability to influence stakeholders and drive complex sourcing projects from concept through execution.
Projects You’ll Work On
- Leading end-to-end strategic sourcing initiatives for industrial construction and facilities engineering categories.
- Developing sourcing strategies for categories such as steel structures, concrete, MEP systems, material handling equipment, racking systems, conveyors, and site services.
- Managing the full sourcing lifecycle including market research, supplier identification, RFP development, bid management, negotiations, and contract execution.
- Conducting construction cost analysis, clean-sheet modeling, and should-cost modeling to identify optimal pricing and savings opportunities.
- Partnering with engineering and development teams to support distribution center construction, expansions, and infrastructure upgrades.
- Managing supplier relationships and performance through KPIs, quarterly business reviews (QBRs), and executive-level supplier meetings.
- Performing spend analysis and market intelligence research to anticipate supply risks and pricing fluctuations.
- Driving cost optimization through value engineering, competitive bidding, and strategic negotiations.
- Supporting facilities engineering teams with sourcing for material handling equipment repair, refurbishment, and replacement.
- Developing presentations and recommendations for executive leadership to support strategic sourcing decisions.
What Experience You Should Bring
- Bachelor’s degree in Supply Chain, Construction Management, Engineering, Finance, Economics, or Business (MBA or advanced degree preferred).
- 5+ years of strategic sourcing or category management experience focused on industrial construction or facilities engineering procurement.
- Experience managing large-scale sourcing projects for construction materials, contractors, or engineering services.
- Strong understanding of construction cost estimation, budgeting, and material cost drivers.
- Experience leading RFP/RFQ processes, supplier negotiations, and contract development.
- Ability to analyze supplier bids using TCO modeling, cost analysis, and financial modeling.
- Experience working cross-functionally with engineering, legal, finance, and project management teams.
What Will Help You Stand Out
- Familiarity with distribution center construction, logistics infrastructure, or retail supply chain environments.
- Experience working with construction management software (e.g., Procore) and sourcing platforms (e.g., Coupa).
- Knowledge of regulatory frameworks such as OSHA, LEED, and construction compliance standards.
- Professional certifications such as CPSM, CCM, or CCPS.
- Strong financial acumen including experience analyzing budgets, cash flow, and cost structures.
- Advanced Excel skills (pivot tables, VLOOKUPs, data modeling) and strong presentation capabilities.
Work Environment
- Hybrid role with regular in-office collaboration and occasional travel to facilities and project sites.
- Ability to manage multiple sourcing projects simultaneously in a fast-paced, cross-functional environment.
Compensation & Benefits
The base salary range for this position is up to $200,000.00, depending on experience and qualifications.
The total rewards package may include performance incentives, health benefits, retirement plans, and professional development opportunities.
Not Specified
S
Customer Solutions Engineer
Salary not disclosed
Primary Objective:
To drive successful pricing outcomes through accurate, data-driven costing and pricing processes across projects. This role will engage with customers’ technical teams to adequately understand the customer need and ensure we cost estimate effectively, with the overarching goal of enabling Spectrum to best serve existing and new accounts through competitive and accurate pricing.
Essential Duties and Responsibilities:
- Act as a technical liaison to customers, providing confidence in engineering expertise and guiding them through technical discussions of clarity and feasibility of proposed opportunities.
- Engage with customers to understand and provide relevant feedback (e.g., opportunities to drive down cost without impacting efficacy) on technical details of their quote requests and design elements.
- Oversee project cost estimation for incoming opportunities within aligned product group, including developing cost and engineering process assumptions and designing/executing methodologies for accurate quoting.
- Leverage pricing tools to provide commercial team members with pricing guidance.
- Work closely with internal engineering, product, and sales teams to ensure they have all the inputs necessary to develop an accurate cost estimate and pricing guidance.
- Engage relevant Spectrum personnel to determine relevant factors such as tool availability, production capacity, and capability limits.
- Engage with third-party vendors to get cost estimates of key materials / products that they will need to produce the finished product.
- Identify and communicate impactful opportunities to simplify costing processes and improve overall customer response time efficiency.
- Provide margin guidance, as a technical and customer-facing voice contributing to overall company pricing strategies.
Qualifications:
- Engineering Degree or related field preferred. Appropriate experience may be considered.
- Minimum of three (3) years of experience in technical cost estimation, value engineering, or product design within a manufacturing or industrial setting. Experience with a CDMO strongly preferred.
- Candidate must have experience with technical design, technical process, and customer engagement in technical sales or engineering roles.
- Candidate must have knowledge and demonstrate understanding of manufacturing processes, material selection, and production cost drivers, with familiarity with design specifications.
- Candidate preferred to have strong proficiency in Microsoft Excel.
- Candidate preferred to have knowledge and demonstrate understanding of some economic, accounting, and financial principles
- Strong oral and written communication skills, including the ability to engage with non-engineering stakeholders via simplifying complex technical concepts.
- Proven ability to collaborate cross-functionally with engineering, sales, supply chain, and product marketing teams.
- Strong organizational and time-management skills to handle multiple RFQs, technical discussions, and costing exercises effectively.
- Must be a US Citizen or Permanent Resident due to CUI/ITAR program compliance.
Physical Demands:
- Must be able to assist with production activities as required.
Work Environment:
- Office and Production floor
- Occasional travel required.
Not Specified
Strategic Sourcing Specialist
🏢 Destaco
Salary not disclosed
Position Description
Strategic Sourcing Specialist
Company Overview:
DESTACO, a Stabilus Company, is a global leader in the design and manufacture of high-performance automation, workholding, and remote handling solutions. The company serves customers in variety of end-markets, including the automotive, life sciences, consumer goods, packaging, aerospace, and nuclear sectors.
Built on a legacy of over 100 years, DESTACO offers a comprehensive portfolio of products to engineer precise movement, placement and control solutions that drive productivity and uptime for manufacturers around the world. The DESTACO family of products consists of industry-leading brands such as DESTACO Manual and Power Clamps, Camco and Ferguson Indexers, Robohand Grippers and CRL Manipulators and Transfer Ports.
DESTACO is based in Auburn Hills, Michigan, and operates globally through ~700 employees across 11 locations.
With nearly 90 years of demonstrated expertise, The Stabilus Group is one of the world's leading providers of motion control solutions for customers across a broad spectrum of industries.
Stabilus, approaching 1.5B EUR in revenue, is headquartered in Koblenz, Germany and employs more than 7,000 team members across 34 locations in 18 countries.
Stabilus SE is listed in the Prime Standard segment of the Frankfurt Stock Exchange and included in the MDAX index.
Position Summary:
The Strategic Sourcing Specialists plays a key role in implementing the Global Strategic Sourcing Strategy for the Commodities under his/her responsibility. Along with that Strategy, responsibilities include: Sending out “Requests for Quotes”; Analyzing Data; Negotiating Price, Payment Terms, Freight Terms, Stocking Programs, and Formal Contracts all in accordance with Companies’ Goals and Objectives.
The Strategic Sourcing Specialist reports to the Director, Global Strategic Sourcing, and will be located in the manufacturing facility assigned. You will work directly with the cross functional departments at your location including, Manufacturing, Engineering, Quality, Materials, Finance, and Safety.
Required travel of up to 30% of the time both domestically and internationally.
Key Job Responsibilities include but not limited to:
- Responsible for all Sourcing Activities for your location
- Manage Supplier Relationship and Communication
- Engage with Internal Customers to understand their needs and requirements as it relates to your Suppliers.
- Be responsive to escalation requirements from your internal customers as it relates to Supplier communication or urgency.
- Work with Engineering and Product Development on new Product Launches.
- Manager all RFQ’s with Suppliers for timely completion.
- Analyze all data in Excel Format and present results to internal customers.
- Negotiate Price, Freight, Terms, Payment Terms, Stocking Programs, and Contracts for all new RFQ’s in accordance with Company’s Goals and Objectives.
- Qualify and Approve all new Suppliers with Quality and Engineering.
- Order Samples and PPAP requirements as needed.
- Once Contract is finalized, communicate next steps to Material Planners for Production requirements.
- Monitor Supplier Performance for On Time Delivery, Quality, Lead-time, and Cost Savings.
- Send out Scorecards to top 10 Suppliers Monthly.
- Plan, develop, and implement Cost Reduction plans for all commodities.
- Lead Working Capital and Supply Chain efficiencies with all your Suppliers.
- Supports inventory management optimization initiatives.
- Prepares cost analyses based on the total cost of ownership.
- Makes recommendations to optimize the supply chain and/or operations based on data.
- Develops / participate in make-buy studies.
- Support Production Meetings and the Planners as needed, and help develop strategies for improvement.
Job Requirements/ Experience:
- Minimum of five (5) years’ experience in Strategic Sourcing and Procurement
- 5 years’ Experience working in a manufacturing environment
- Experience Negotiating with Suppliers to establish a win-win environment.
- Extensive experience collecting and analyzing data with strong Excel skills
- Experience in driving and implementing Cost Savings for favorable PPV.
- Working knowledge of product standard costing
- Extensive experience in working with cross functional teams
- Experience working in a lean manufacturing environment desirable
- Working knowledge of Just-In-Time practices (JIT), Kanban, Min Max, and other inventory planning methods desirable
- Experience in a low volume – high mix environment desirable
- Experience working with global and cross-cultural teams desirable
- International business experience is a plus
- Indirect spend experience a plus
- Knowledge of procurement trends, strategic sourcing processes and best practices, e.g. reverse auctions, e-sourcing tools is a plus.
Knowledge, Skills and Abilities:
- Strong business acumen, and a passion for problem solving
- Effective communicator, both verbal and written, and not afraid of conflict.
- Willing to dive into the details to understand issues and get to root cause.
- Ability to understand cost breakdowns, develop cost estimates, and present recommendations based upon total cost analysis
- Strong Microsoft Excel skills (including, but not limited to pivot tables, v-look ups, charts, and graphs)
- Ability to multi-task and manage multiple projects at the same time
- Ability to work in team environment as a Team Player seeking what’s best for the business.
- ERP knowledge and experience – Oracle and Bravo preferred
Leadership Competencies aligned with Dover and executed in DESTACO with appropriate expectations for the job level:
- Global Strategic Mindset: Has strategic vision, possesses long term focus, creates breakthrough strategies to alter competitive dynamics in the market and establishes a series of competitive advantages yielding profitability that exceeds expectations of the organization.
- Strong Business Acumen and Sound Judgment: Uses instinct and data to accurately assess business situations and industry trends; makes timely decisions.
- Builds and Manages Relationships: Establishes and nurtures relationships with colleagues.
- Self-Awareness and Personal Development: Role models a personal leadership style that includes self-awareness; accepts feedback, understands and maximizes strengths while working to overcome weaknesses
Education and Certification Qualifications:
- Bachelor degree in Supply Chain Management, Business, Science, or Engineering.
- Master’s degree desirable
- C.P.M. or APICS certification desirable
Travel Requirements:
- Ability to travel up to 30% of the time, with most travel expected in the early phases of projects.
Not Specified
Senior Controller
Salary not disclosed
Our client, a medium-heavy duty truck manufacturer, is seeking a Senior Manufacturing Business Controller to join their team in Dublin, VA.
The mission of the Senior Manufacturing Business Controller (Senior MBC) is to support financial processes and operations are aligned with company profitability goals and global manufacturing strategies.
The Senior Manufacturing Business Controller (Senior MBC) plays a pivotal role in the financial strategy, governance, and performance management of the plant. You will guide business decisions, drive cost competitiveness, and support long-term manufacturing strategy.
In addition, you will act as a trusted partner to manufacturing teams, leveraging your expertise to optimize cost control and ensure compliance with internal financial policies.
Responsibilities:
- Lead complex financial modeling, including make-versus-buy assessments, capacity planning, and scenario analysis.
- Champion continuous improvement initiatives related to financial processes, automation, reporting efficiency, and cost transparency.
- Mentor and guide junior controllers or analysts, sharing best practices and building capability within the finance function.
- Evaluate manufacturing KPIs such as productivity, efficiency, scrap, throughput, and continuous improvement outcomes.
- Providing critical financial analysis and reporting for truck manufacturing costs, including forecasting and variance analysis.
- Provide actionable insights that influence major decisions in production planning, investment strategy, cost deployment, and optimization projects.
- Ensure CAPEX decisions support long-term manufacturing competitiveness and operational needs.
- Support financial governance, ensuring alignment with corporate strategy and manufacturing objectives.
- Serve as the primary financial advisor to senior plant leaders, providing forward-looking analysis and decision support
- Managing and analyzing key manufacturing cost systems, such as SAP, and generating insights to improve cost efficiency.
- Conducting monthly closing activities, including journal entries, account reconciliations, and financial adjustments.
- Delivering clear, actionable reports to management to support strategic decision-making and operational excellence.
- Ensuring compliance with Financial Procedures, internal controls, and audit requirements.
- Driving collaboration across functions to enhance financial processes and achieve profitability targets.
Requirements:
- Bachelor’s degree in accounting, finance or equivalent experience required. MBA, CPA, or CMA preferred.
- 7-10+ years of experience in manufacturing finance, cost accounting, or business control.
- Proficiency in SAP Financial Systems, MS Office (Excel, PowerPoint), and analytical tools; Power BI/Power Automate experience is an advantage.
- Deep expertise with SAP FI/CO, manufacturing cost systems, and financial modeling.
- Advanced skills in MS Office, analytics tools (e.g., Power BI), and automation platforms.
- Demonstrated experience partnering with senior operational leadership.
- Strong understanding of production flow, cost drivers, lean manufacturing, and operational KPIs
- Manufacturing environment experience preferred.
Key Competencies:
- Strategic thinker with strong business acumen and ability to influence decisions.
- Exceptional analytical capability with high accuracy and attention to detail.
- Strong leadership, communication, and interpersonal skills.
- Ability to manage complexity and provide clarity in a fast-paced manufacturing environment.
- Continuous improvement mindset and passion for driving financial and operational excellence.
Not Specified
C
Senior Project Controls Engineer
Salary not disclosed
Project Controls Engineer 4
Compa Industries is searching for qualified candidates for a Senior Project Controls Engineer position at the Los Alamos National Laboratory in Los Alamos, NM.
Salary: $85/hr - $90/hr
Location: Los Alamos, NM (Onsite)
Citizenship: US citizenship Required
Work Schedule: 9/80 schedule
The Project Controls Engineer will play a critical role in supporting the Earned Value Management System (EVMS) and the broader Project Controls System at Los Alamos National Laboratory (LANL). This position significantly influences the success of high-impact projects through expert cost engineering, scheduling, and project management support. The specialist will contribute to developing advanced techniques and standards, guiding project teams, and ensuring projects remain on schedule and within budget.
Responsibilities and Duties
- Perform cost estimating, cost analysis, and control activities for highly complex projects.
- Supervise and provide technical direction for planning/scheduling and cost engineering activities.
- Develop and maintain project schedules and monitor progress against milestones.
- Prepare, review, and present detailed cost engineering and scheduling reports.
- Analyze cost trends and schedule performance for management attention.
- Provide innovative solutions to project control challenges and guide technical teams.
- Act as a subject matter expert in EVMS tools and processes.
- Utilize independent judgment to determine the best course of action for achieving project objectives.
- Work under consultative direction and with minimal supervision to meet long-range project goals.
- Support project administrative and organizational tasks, including financial reporting and status updates.
Minimum Qualifications
Demonstrated experience in project controls functions, including:
- Planning and scheduling (development, control, analysis)
- Cost engineering (estimating, control, financial reporting, and analysis)
- Proficiency in multiple software applications used for project controls and cost analysis.
- Experience with supervision, personnel administration, and technical training.
- Understanding of financial reporting systems and cost control procedures.
- Ability to work independently with wide latitude in methods and evaluation criteria.
Desired Skills
- Subject matter expertise in project management and EVMS.
- Proven ability to implement corrective actions and monitor project progress.
- Familiarity with engineering principles related to technical project implementation.
- Knowledge of control account management (CAM) duties and responsibilities.
- Strong analytical skills with the ability to develop innovative solutions to complex issues.
- Viewed as an expert in the field with the ability to guide the development of future concepts and project methodologies.
Education and Experience Requirements
- Bachelor’s degree in a relevant field.
- Minimum of twelve (12) years of related experience.
- An equivalent combination of education and experience may be considered.
- Post-graduate coursework or certifications in project controls or engineering disciplines is preferred.
Next Steps
If you are a driven and highly experienced project controls professional seeking a pivotal role in national security and scientific innovation, we encourage you to apply. Please submit your resume to be considered for this opportunity at Los Alamos National Laboratory. A recruiter from Compa Industries will contact qualified candidates to discuss next steps.
Why Work at COMPA Industries?
We strive to provide careers, not just jobs, for our employees. We invest in and serve the communities where we work and live. We provide best-in-class administrative, professional, and technical services to solve complex problems to meet customer mission-critical objectives.
For over 30 years, Compa has been a trusted partner in progress. We combine decades of technical expertise with a forward-thinking spirit, tackling intricate challenges in nuclear facilities alongside the brightest minds in science and engineering. Join us, and don't just build your career, build the future, with competitive compensation, a collaborative culture, and the chance to make a real difference for national security and beyond.
COMPA is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability, or protected Veteran status.
COMPA's policy could disqualify an applicant who has certain criminal history from employment in particular positions.
Not Specified
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