Caltech Transfer Deadline Jobs in Usa
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In this role, you will be responsible for ensuring that the patient is admitted to the most appropriate bed available using criteria for admission, and determining if the patient is a candidate for observation or inpatient status. Other responsibilities include contacting physician specialty groups for physician-to-physician consults from outlying facilities and the coordination of transport of patients to our facility with Life Flight and robotic consults.
GENERAL SUMMARY AND PURPOSE:
Responsible for coordinating the placement of all patient admissions (elective and emergent) and transfers in accordance with the clinical standards and guidelines of Saint Alphonsus Regional Medical Center. Responsible for ensuring that the patient is admitted to the most appropriate bed available using criteria for admission and determining if the patient is a candidate for observation or inpatient status. Responsibilities also include contacting physician specialty groups for physician-to-physician consults from outlying facilities, the coordination of transport of patients to any
SKILLS, KNOWLEDGE, EDUCATION AND EXPERIENCE:
A current RN license is required.
- Multistate licenses must establish residency with the Idaho Board of Nursing within 60 days from hire.
- All colleagues must provide licensure or proof of application in process for an Oregon RN license within 90 days of the hire date.
BSN strongly preferred. A minimum of two years of Registered Nurse experience is required. Previous leadership roles preferred. At hire, Basic Life Support certification from the American Heart Association or American Red Cross is required. (ACLS and/or PALS may be accepted in lieu of BLS) Other certifications may be required as identified in the SAHS Certification Crosswalk.
ESSENTIAL FUNCTIONS:
Knows, understands, incorporates, and demonstrates the Organization's Mission, Vision, and Values in behaviors, practices, and decisions Knows bed availability on all care units of the medical center and coordinate placement of all inpatients in an appropriate location Ability to navigate the robotic consult protocol. Determines the appropriate physician to take outside physician consults. Assists in the coordinating of air or ground transport. Coordinates/Facilitates inter-facility transfers of patients from outlying facilities. Contact’s physician in a timely and professional manner. Communicates with managers, charge nurses and clinical coordinators (especially during times of high census) to ensure adequate staffing to admit patients to the units. Utilizes IUSM () when determining patient placement. Coordinates with environmental services and patient care units to speed turnaround of beds. Participates in daily bed briefing and surge and intensity meetings as necessary. Initiates new concepts, approaches and procedures in the placement of patients to facilitate admission process. Monitors the overall capacity status of the medical center and coordinates interventions to ensure smooth functioning during periods of peak census, limited staffing or services and other factors that could influence admission patterns. Coordinates with transport, PACU, and inpatient units for movement of physical beds to appropriate areas in a timely manner. Enters calls from outlying facilities into Forefront. Demonstrates ability to utilize Central Logic to search for physicians and use paging system including appropriate scripting for text paging. Communicates frequently with the emergency department to facilitate timely admissions. Prepares periodic reports regarding issues and concerns in the placement of patients. Serves on committees within and beyond Patient Care Services PRN.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
In this role, you will be responsible for ensuring that the patient is admitted to the most appropriate bed available using criteria for admission, and determining if the patient is a candidate for observation or inpatient status. Other responsibilities include contacting physician specialty groups for physician-to-physician consults from outlying facilities and the coordination of transport of patients to our facility with Life Flight and robotic consults.
GENERAL SUMMARY AND PURPOSE:
Responsible for coordinating the placement of all patient admissions (elective and emergent) and transfers in accordance with the clinical standards and guidelines of Saint Alphonsus Regional Medical Center. Responsible for ensuring that the patient is admitted to the most appropriate bed available using criteria for admission and determining if the patient is a candidate for observation or inpatient status. Responsibilities also include contacting physician specialty groups for physician-to-physician consults from outlying facilities, the coordination of transport of patients to any
SKILLS, KNOWLEDGE, EDUCATION AND EXPERIENCE:
A current RN license is required.
- Multistate licenses must establish residency with the Idaho Board of Nursing within 60 days from hire.
- All colleagues must provide licensure or proof of application in process for an Oregon RN license within 90 days of the hire date.
BSN strongly preferred. A minimum of two years of Registered Nurse experience is required. Previous leadership roles preferred. At hire, Basic Life Support certification from the American Heart Association or American Red Cross is required. (ACLS and/or PALS may be accepted in lieu of BLS) Other certifications may be required as identified in the SAHS Certification Crosswalk.
ESSENTIAL FUNCTIONS:
Knows, understands, incorporates, and demonstrates the Organization's Mission, Vision, and Values in behaviors, practices, and decisions Knows bed availability on all care units of the medical center and coordinate placement of all inpatients in an appropriate location Ability to navigate the robotic consult protocol. Determines the appropriate physician to take outside physician consults. Assists in the coordinating of air or ground transport. Coordinates/Facilitates inter-facility transfers of patients from outlying facilities. Contact’s physician in a timely and professional manner. Communicates with managers, charge nurses and clinical coordinators (especially during times of high census) to ensure adequate staffing to admit patients to the units. Utilizes IUSM () when determining patient placement. Coordinates with environmental services and patient care units to speed turnaround of beds. Participates in daily bed briefing and surge and intensity meetings as necessary. Initiates new concepts, approaches and procedures in the placement of patients to facilitate admission process. Monitors the overall capacity status of the medical center and coordinates interventions to ensure smooth functioning during periods of peak census, limited staffing or services and other factors that could influence admission patterns. Coordinates with transport, PACU, and inpatient units for movement of physical beds to appropriate areas in a timely manner. Enters calls from outlying facilities into Forefront. Demonstrates ability to utilize Central Logic to search for physicians and use paging system including appropriate scripting for text paging. Communicates frequently with the emergency department to facilitate timely admissions. Prepares periodic reports regarding issues and concerns in the placement of patients. Serves on committees within and beyond Patient Care Services PRN.
Our Commitment
Rooted in our Mission and Core Values, we honor the dignity of every person and recognize the unique perspectives, experiences, and talents each colleague brings. By finding common ground and embracing our differences, we grow stronger together and deliver more compassionate, person-centered care. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or any other status protected by federal, state, or local law.
Madison Allied LLC is a Florida licensed, technology driven real estate brokerage looking for MOTIVATED licensed real estate agents to join our team. Madison Allied does things differently; Our Program enables MOTIVATED real estate agents to succeed through best in class 1 on 1 coaching and support and lead programs ! Real Estate Agents who Successfully Complete our RUNWAY program may qualify for company provided lead programs at no upfront cost!
Please set up a time to speak and learn more by applying to this advertisement, we will then reach out to schedule a 15-minute time to speak.
More of what we provide:
No Floor Time/ Flexible Schedules
Live Transfer Lead Programs
On The Job Training & Coaching
Best in class transaction support
More about you:
Current Real Estate License in the state which you are applying
Realtor member or willingness to join a local Realtor board
Motivated to advance your career
Organized Self Starter
FLORIDA REAL ESTATE BOARD MEMBERSHIPS:Miami Association of Realtors (MIAMI), RAPB, GFLR, Greater Orlando Realtors Association (ORRA), Osceola County Realtors (Oscar), Greater Tampa Realtors Association and Pinellas Realtor Organization, West Pasco Board of Realtors (WPBOR), Space Coast Association of Realtors, Sarasota / Manatee, Lake & Sumter County, Northeast Florida (NEFAR), Lakeland Realtors, West Volusia County, Royal Palm Coast, Emerald Coast, Daytona Beach, New Smyrna Beach & More!
Remote working/work at home options are available for this role.
Position Title: Production Manager
Reports To: Plant Manager
FLSA Status: Exempt
Can you make the AGC Difference? AGC Heat Transfer, Inc. is looking for a dynamic manufacturing Production Manager to support the company's mission to provide reliable, innovative plate heat exchanger products, solutions and services that surpass expectations of food manufacturers.
Brief Company Description
AGC Heat Transfer, Inc., is the leading OEM of sanitary plate heat exchangers in North America, manufacturing plate heat exchangers specifically designed for sanitary applications. AGC offers complete heat exchangers, services as well as upgrades to plate packs, gaskets and spares that fit multiple brands. In addition, AGC offers Field Leak Testing and inspections of plate heat exchangers that meet the 3-A sanitary standard.
AGC Heat Transfer consists of four manufacturing/service facilities (Bristow, VA, Fairview, OR, Pleasant Prairie, WI & Fort Worth, TX) with about 125 employees (78 OR / 20 VA / 28 other locations). AGC Heat Transfer has a strong engineering culture with a heavy emphasis on customer service and technical/consultative sales.
Job Description
The Production Manager assists the Plant Manager by coordinating the activities of employees within the production facility. The Production Manager will oversee the daily plant operations of the Fairview plant, including training and mentoring of plant supervisors as well as coordinate activities internal to the plant and outside the organization (suppliers and customers) to meet production requirements.
This role utilizes knowledge of equipment, policies, procedures and specifications to maintain production schedules and ensures that the team adheres to all standards and performance requirements including quality, delivery, and above all safety.
Position Responsibilities
The Production Manager will perform the following duties and other special projects as required:
- Coordinate and support the daily work schedule of the plant
- Develop processes and performance standards for the supervisor team
- Define KPIs (Key Performance Indicators) for each department
- Work and align all plant departments within the company’s (both production and support) overall business goals.
- Close competence gaps by training/ coaching and using Standard Operating Procedures (SOP’s) and Job Instructions (JIB’s).
- Generate required quality documentation.
- Control of quality, deviations, and productivity together with Plant Manager.
- Focus on waste elimination and process improvements.
- Drive meetings with department supervisors.
- Develop and maintain production schedules for the plant operation to meet lead times.
- Lead problem solving exercises when issues arise within production.
- Facilitate reviews and job development of plant supervisors.
- Would fill in for Plant manager duties when out of plant.
- Other specifically assigned tasks where needed by the Company.
- All other duties assigned.
Key Competencies
- High Integrity with a commitment to honesty, trust and transparency.
- Displays Care embracing the highest standards to ensure resource efficiency for the well-being of team members and responsibility to the environment.
- Innovative and curious promoting diversity of thought while understanding the needs of the customer leveraging cutting-edge technology utilizing state-of-the-art processes.
- Committed to Excellence through perseverance, GRIT and a focus on continuous improvement consistently delivering quality equipment, parts and service of unmatched value.
- Execution while focusing on quality, safety and Teamwork delivering results motivated by a diverse and inclusive culture based on accountability, customer/employee satisfaction, creative solutions, and constant communication.
- Enthuses others and facilitates successful Goal accomplishment by promoting a clear sense of purpose, inspiring a positive attitude to work, and arousing a strong desire to succeed among team members.
- Provides team with clear directions, organizes resources and Leads others towards successful task accomplishment.
Skills & Qualifications
- High school diploma or equivalent
- 2-3 years of supervisor experience required
- General knowledge of KPI development
- Prior plant production scheduling would be a plus.
- Prior team building, coaching, mentoring and performance development experience required
- Able to use Lean Production best practices (5S, Waste reduction, etc.) to drive continuous improvement.
- Experience with production/manufacturing in area of responsibility
- Knowledge of SOP’s and processes with Computer skills including Microsoft
Physical Requirements
- Regularly required to stand, walk and move throughout the facility for extended periods.
- Use of hands and arms to operate computers, review documents and interact with production equipment controls.
- Ability to see, hear, and communicate effectively to monitor production activities, provide instructions and ensure safety compliance.
- Occasional bending, stooping, kneeling or reaching to observe equipment, review workstations or participate in process improvement activities.
Job Type
- Full Time, Exempt
Wage
$90,000 - $100,000 annually
Benefits
- Health Insurance with Health Savings Account (if eligible)
- Dental/Vision Insurance
- Life/Disability Insurance
- 401(k) with employer match
- Paid Vacation/Sick Time
- Paid Holidays
- Employee Assistance Program
- Wellness Program
EQUAL OPPORTUNITY EMPLOYER
CDL-A Intermodal | Savannah Ports | Home 2–3 Nights Reset
Top Earners Average Gross Weekly Pay: $1,000–$1,250
B-H Transfer Co is seeking experienced CDL-A Regional Drivers to haul containers in and out of the Savannah ports. Earn solid weekly pay and drive newer Freightliner Cascadias hauling company chassis. At B-H Transfer Co, we value our drivers as people first.
What We Offer:
Average $1,000–$1,250 gross per week
$400 Monthly Safety Bonus (for 0 violations)
Comprehensive affordable benefits package
Medical, dental, vision, 401(k), and more
Newer, reliable equipment – always road-ready
Consistent freight with steady work
Company chassis provided
Requirements:
Valid CDL-A
TWIC Card – REQUIRED
2+ years tractor-trailer experience
Safe consistent driving record (no 15+ mph violations)
No SAP drivers
Must pass pre-employment screenings
Why Drive with B-H Transfer Co?
We take pride in providing safe, reliable equipment and fostering a culture built on professionalism and respect.
Energy Transfer, recognized by Forbes as one of America's best large employers, is dedicated to responsibly and safely delivering America's energy. We are driven to inspire our employees to create superior value for our customers, our investors, a sustainable future and giving back to the community where we have long-standing commitments to causes including MD Anderson Children's Cancer Hospital, The Salvation Army, The American Red Cross, Ronald McDonald House and many more.
We value all of our employees who make our growth and success possible. We are proud to offer industry leading compensation, comprehensive benefits, 401(k) match with additional profit sharing, PTO and abundant career opportunities.
Come join our award winning over 12,000 strong organization as we fuel the world and each other!
SummaryThis position will apply corrosion knowledge and skills to repair, install, troubleshoot, analyze, and perform other predictive and preventative maintenance tasks on assigned equipment, facilities, systems and associated devices contained within gas and liquid facilities and pipelines.
Essential Duties and ResponsibilitiesTo perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The essential job duties for this position are listed below:
- Under general direction, provide for design, installation, operation, inspection and maintenance of the cathodic protection systems within an assigned segment of the pipeline system, compressor stations or plant facilities in a reliable and efficient manner while in compliance with the Partnership's procedures and regulatory requirements
- Maintain working knowledge of regulatory requirements, perform associated required tasks, and complete required documentation (OSHA, DOT, EPA, etc.)
- Investigate and analyzes corrosive conditions for existing and/or proposed facilities
- Responsible for corrosion control and associated compliance of cathodically protected pipelines, compressor stations or plant facilities, and other buried, submerged, or above ground facilities
- Proactively conduct pipe-to-soil potential surveys, casing-to-soil readings, rectifier and bond readings, current flows on pipeline, and foreign pipe-to-soil readings and all other structures under cathodic protection on a frequency as stated in SOPs or meet regulatory requirements and document in the corrosion database or other forms, records or reports
- Evaluate protective coating condition including internal, external and atmospheric systems and make repairs as needed, evaluate pipe anomalies and perform remaining strength calculations in accordance with established procedures
- Have an understanding of pipeline internal corrosion mechanisms and related mitigation measures including treatment and testing, collection of samples, bacteria, pH, dissolved H2S, and C02 testing and analysis, and perform chemical requirement calculations
- Perform cathodic protection design including current requirement calculations and soil resistivity testing
- Generate and maintain the reports covering rectifiers, bonds, pipeline isolation and annual corrosion control reports
- Install, maintain and repair rectifiers, anodes systems, cables, bonds, test stations and perform ground bed efficiency calculations
- Evaluate the effects of stray currents from other sources (i.e., traction systems, coal mines, AC transmission lines, etc.) and take the necessary action(s) to mitigate their effect on Energy Transfer facilities
- Read and interpret pipeline maps, as-builts and PLD's
- Must use and operate all pertinent safety equipment when performing duties in potentially hazardous areas (arc flash protective PPE, respirator, hard hat, safety glasses, etc.)
- Must display workmanship consistent with Partnership SOPs industry standards, partnership work practices, applicable codes and/or engineering drawings and sketches
- Insure facilities, grounds, and work areas are maintained in a safe, orderly, and functional manner
- Communicate with other technicians for assistance in effecting repairs when applicable
- Ability to train others in discipline job tasks and to confirm knowledge, skills and abilities of others as an evaluator for partnership skill qualification program dependent upon position level
- Actively participate in PHMSA or State regulatory audits
- Actively participate in partnership safety program and initiatives
- Inspect crew welds on full wrap and pumpkins for acetylene welds and surface pitting that is discovered during corrosion activities such as pipeline recoats and exposure repair
- Comply with partnership safety policies and procedures
- Perform energy isolation lockout/tagout procedures (LOTO)
High school diploma or GED
Required ExperienceRequired experience is commensurate with the selected job level:
- Level C requires a minimum of 0 2 years of relevant industry experience or equivalent work experience
- Level B requires a minimum of 2 4 years of relevant industry experience or equivalent work experience
- Level A requires a minimum of 4+ years of relevant industry experience or equivalent work experience
- Must maintain valid driver's license in state of residency
- Proficiency with MS Office Suite products
- Ability to train other technicians and/or sign off on qualifications
- Associate of Applied Science Corrosion Technology
- NACE Corrosion Technician or Corrosion Technologist Certification
- NACE CP level II
- Welding school qualifications for inspection of welds
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
- Frequent exposure to heat, cold, and other adverse weather conditions
- Working conditions may include confined spaces
- Repetitively standing, walking, bending, stretching, reaching over shoulder height, and climbing ladders up to 25 feet. Occasionally lifting up to 50 lbs with or without assistance
- Subject to call-outs to respond to operational issues and emergencies after working hours, at night, and on weekends and holidays
- Work in and around industrial and construction settings, which may include hazardous products, processes, materials and chemicals, as well as extreme temperature conditions and loud machinery, and may require appropriate personal protective equipment
- Reliable attendance at work
- Occasional overnight travel may be required
Now Hiring: CDL-A Experienced Regional Tanker Driver | Home 2–3 Nights a Week + Reset. Top Earners $1,275 per Week
B-H Transfer Co is a privately owned truckload motor carrier serving the industrial minerals industry, its customers, and suppliers. Our mission is to provide safe, compliant, reliable, and competitive transportation services.
We are adding experienced CDL-A Regional Tanker Drivers to our Sandersville, Georgia team. Run consistent freight, enjoy reliable home time, and drive with a company that values safety, respect, and long-term driver success.
What We Offer:
Competitive pay – Top runners earn $1,275 per week
Home 2–3 nights per week + reset
$400 Monthly Safety Bonus (for 0 violations)
Health, dental, and vision insurance
401(k) and additional benefits
Newer, reliable equipment – always road-ready
Steady, year-round tanker freight
Stable, long-term career opportunity
Requirements:
Valid CDL-A
Tanker Endorsement required
Verified tractor-trailer experience
Safe and consistent driving record
Must pass DOT physical and drug screening
Hiring Area:
Sandersville, Georgia
Mammographer Radiology Physician
StartDate: ASAP Available Shifts: Regular 8 Pay Rate: $2716.00 - $2940.00
This facility is seeking a Mammographer Radiology Physician for locum tenens support as they look to fill a current need.
Details & requirements for this opportunity:
- Job Setting: Imaging Center
- Modalities: 100% Breast Imaging, Stereotactic and Ultrasound guided biopsies
- Shift/Schedule/Hours : Monday-Friday, 8:00 AM - 5:00 PM
- Dates Needed: May-September 2025
- Credentialing: 8 days
- Certifications Required: Board Certified and Mammography Quality Standards Act (MQSA
Located in Los Angeles County, Pasadena is a city that is well-known to many for different reasons. The city hosts the annual Rose Bowl Game and parade, which is a huge draw for sports fans and families. It is also home to a wealth of notable colleges and professional institutions, including Caltech, the Art Center College of Design, and the Norton Simon Museum of Art, among others. The Rose Bowl Aquatics Center is a popular recreational center that has played host to the US Olympic swimming team during their rigorous training. Culture seekers will thrive in Pasadena, being afforded the opportunity to take in orchestras, theatrical productions and visit any number of world-class museums. Job Benefits
AMN Healthcare typically arranges medical or dental malpractice insurance for the contractor providers we match to client opportunities. In addition, our locum tenens can receive highly competitive pay and a dedicated team that handles all travel, lodging, u0009rentals and transportation needs. About the Company
At AMN Healthcare, we strive to be recognized as the most trusted, innovative, and influential force in helping healthcare organizations provide quality patient care that continually evolves to make healthcare more human, more effective, and more achievable. Mammography, Mammographer, Mammogram, Breast Cancer, Mammogram Radiology, radiology,, radiology, radiologist
AMN Healthcare is a digitally enabled workforce solutions partner focused on solving the biggest challenges affecting healthcare organizations today. We offer a single-partner approach to optimize labor sources, increase operating margins, and provide technologies to expand the reach of care.
About WBA
Since 1997, WBA has helped develop premier communities through cutting-edge legal advice and dedicated support for local communities. Our senior principals bring decades of experience in real estate development and local government law, including special taxing districts, intergovernmental authorities, municipalities, and commercial and residential owner associations.
We are a recognized leader in local government representation and pride ourselves on creativity, professionalism, and efficient, cost‑effective service. We offer a robust benefits package, hybrid work schedule, and the opportunity to work in a fast-paced, collaborative, and engaging environment.
Overview
WBA is seeking an efficient, detail-oriented Legal Assistant to support a team of Shareholders, Attorneys, and Paralegals in delivering high-quality service and ensuring smooth daily operations. In this role, you will prepare and distribute documents and meeting packets, collect electronic signatures, manage phone and email correspondence, schedule meetings, and organize and maintain digital files.
The ideal candidate is a proactive, highly organized, and adept at managing multiple priorities, meeting deadlines, and exercising sound judgment when prioritizing work.
If you have experience in a law firm environment, thrive both independently and as part of a team, and are looking for a rewarding opportunity in the legal industry, we want to connect with you.
Key Responsibilities
Document Preparation & Workflow
- Provide administrative support, including typing, drafting, formatting, and proofreading documents.
- Manage a high volume of document preparation, review, and distribution: draft using firm templates, track internal review and approval workflows, send final packets for client signature, monitor execution status, and file fully executed documents.
- Prepare routine legal documents and correspondence from attorney notes or templates, including engagement letters, resolutions, ordinances, agreements, and memoranda.
- Manage Adobe e‑signature submissions, follow up on outstanding signatures, and provide regular status updates to attorneys and paralegals.
Scheduling, Communication & Deadlines
- Manage and maintain attorney and firm calendars: schedule meetings, set up Zoom/Teams sessions, confirm invitee lists, proactively resolve conflicts, and monitor statutory deadlines for client matters.
- Serve as a point of contact for special district inquiries from attorneys, staff, consultants, clients, and the public.
- Use sound judgment and initiative to develop project timelines, anticipate the needs of assigned timekeepers, plan ahead, and meet deadlines.
Records, Filing & Compliance
- Maintain a high volume of digital client files to ensure records are accurate, complete, and accessible; save and version documents in the electronic document management system using standard naming conventions.
- Collect and e‑file legal documents, including contracts, agreements, resolutions, and bond transaction documents.
- Record legal documents with local and state agencies (e.g., county agencies, State of Colorado, Department of Local Affairs, and Colorado Judicial Branch).
Operations & Administrative Support
- Update and maintain the client database (Practice Master).
- Prepare and submit expense and mileage reports; keep detailed records of charges and reimbursements and obtain/submit all applicable receipts.
- Provide backup receptionist coverage: monitor phone lines, distribute mail, and assist with day‑to‑day mailings.
- Assist with mailings via USPS (including certified), UPS, and FedEx.
Skills and Qualifications
Required
- Minimum of three (3) years’ experience as a legal or administrative assistant.
- Advanced proficiency with Microsoft 365 (advanced Word functions, Outlook, and Excel) and Adobe Acrobat Pro (e‑signatures).
- Excellent organizational skills, attention to detail, and the demonstrated ability to work effectively in a high‑volume, deadline‑driven environment.
- Strong interpersonal, verbal, and written communication skills, including effectiveness in virtual settings (phone, video conferencing, and Teams).
- Ability to solve problems, prioritize tasks, and manage workload to meet deadlines.
- High school diploma or equivalent.
Preferred
- Experience in a law firm or corporate legal department; exposure to special districts or local government law is highly preferred.
- Some college preferred; background in legal studies or paralegal studies is highly preferred.
- Experience with client databases (e.g., Practice Master) and electronic document management systems (Epona, SharePoint).
Work Schedule & Location
- Status: Full-time, non-exempt
- Schedule: Monday-Friday, 8:00am to 5:00pm with a 1-hour lunch break.
- Hybrid Work: On-site 1-2 days per week (schedule may vary for onboarding/training, team coverage, and special projects).
- Office Location: 2154 W Commons Ave, Ste 2000, Centennial, CO 80122
Compensation & Benefits
- Salary: $28.50 to $38.50/hour, depending on skills, qualifications, and experience.
- Bonus: Discretionary bonus opportunities
- Health Insurance: Firm pays 100% of the employee premium (base plan)
- Dental Insurance: Firm pays 100% of the employee premium (base plan)
- Vision Insurance: Firm pays 100% of the employee premium (base plan)
- Short-Term Disability & Long-Term Disability: Firm Paid
- Life Insurance: Firm Paid
- 401(k): Safe harbor plan with 3% firm contribution plus discretionary profit-sharing up to 2%.
- Generous PTO package.
- Flexible summer hour program.
- 11 firm holidays + 1 week Summer Break+ 1 week Winter Break
- Sabbatical program after 5 years.
How to Apply
Applications should be emailed to and should include a cover letter and resume. Applications will be accepted until the position is filled.
Equal Opportunity Employer
WBA, PC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
