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Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
B
Senior FP&A Analyst
✦ New
Salary not disclosed
About Bering Straits Native Corporation Bering Straits Native Corporation (BSNC) was formed as a result of the Alaska Native Claims Settlement Act (ANCSA) in 1972.
BSNC became the regional Alaska Native Corporation (ANC) for the Bering Strait region, which encompasses the majority of the Seward Peninsula and the coastal lands of eastern Norton Sound.
This is one of the most culturally diverse regions in the state.
Three distinct Native languages are spoken: St.
Lawrence Island Yupik, Central Yup’ik, and Inupiaq.
About this position: Senior FP&A Analyst Location – El Paso, TX The Essential Duties and Responsibilities are intended to present a descriptive list of the range of duties performed for this position and are not intended to reflect all duties performed within the job.
Other duties may be assigned.
To perform this job successfully, an individual must be able to satisfactorily perform each essential duty.
The requirements listed below are representative of the knowledge, skill and/or ability required.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.
Applicants will be notified via phone or email within ten (10) business days of submittal.
Essential Duties & Responsibilities Monitor daily financial performance of the program, including revenue, labor costs, and operational expenditures.
Track actual financial performance against the approved proposal cost plan and program forecast to identify variances and emerging risks.
Perform detailed analysis of labor utilization, staffing levels, and labor costs to support alignment with program staffing models and financial plans.
Track and report workforce staffing levels relative to the supported population to support leadership in assessing daily operational readiness and maintaining safe staffing levels.
Maintain visibility into personnel pipelines, onboarding timelines, relocations, benefits costs, and other workforce-related financial drivers.
Analyze benefits costs, relocation expenses, and other indirect labor costs impacting overall program performance.
Monitor program labor and cost burn rates against budget and forecast to identify potential financial or operational risks.
Compile, integrate, and analyze financial and operational data from enterprise systems including ADP (payroll and HR), UKG (timekeeping and scheduling), Costpoint (ERP), and Adaptive (EPM).
Develop and maintain financial models, forecasts, and operational dashboards to support program decision-making.
Prepare daily, weekly, and monthly financial reporting and operational metrics for program leadership and executive management.
Identify trends, financial risks, or operational inefficiencies and escalate findings to program leadership.
Support development of program forecasts and scenario modeling to evaluate staffing, operational, and financial impacts.
Collaborate with operations, HR, recruiting, and finance teams to ensure workforce plans align with financial targets and contract requirements.
Assist in development of reporting frameworks that enable proactive management of financial and operational performance.
Support implementation and integration of enterprise performance management (EPM) tools, including Adaptive Planning or future EPM platforms.
Assist in preparation of program financial reviews, leadership briefings, and executive reporting related to program performance.
Required (Minimum Necessary) Qualifications Education Requirements: Bachelor’s degree in Finance, Accounting, Business Administration, Economics, or a related field.
Level of Experience Requirements: 4–6 years of experience in financial planning & analysis, program finance, government contracting finance, or a related analytical role.
Experience supporting large, complex programs or contracts with significant labor-based cost structures.
Experience tracking financial performance against proposal cost plans, budgets, and forecasts.
Experience performing labor cost analysis, staffing model analysis, or workforce-related financial analysis.
Experience working with enterprise financial and workforce systems such as ERP, payroll, and timekeeping systems.
Strong proficiency with financial modeling and data analysis tools such as Microsoft Excel and financial reporting platforms.
Experience preparing financial reports and analysis to support leadership decision-making.
Knowledge, Skills, Abilities, and Other Characteristics Strong financial analysis skills with the ability to identify trends, risks, and variances in large and complex datasets.
Ability to analyze labor utilization, staffing levels, and workforce cost drivers to support alignment with operational requirements and financial plans.
Ability to compare and reconcile proposal cost plans, financial forecasts, and actual performance to identify potential issues.
Ability to integrate and analyze data from multiple systems such as payroll, HR, timekeeping, and ERP platforms.
Strong analytical and problem-solving skills with the ability to translate data into actionable insights.
Strong written and verbal communication skills with the ability to present financial analysis to internal stakeholders.
Ability to work cross-functionally with operations, HR, recruiting, finance, and program teams.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced operational environment.
Ability to develop financial models, dashboards, and reporting tools to support program monitoring and forecasting.
High level of attention to detail and accuracy in financial reporting and analysis.
Knowledge of organizational procedures and workflows – understanding how work moves through a company.
Basic knowledge of relevant technologies or tools – e.g., Microsoft 365, communication platforms, or industry‑standard software.
Knowledge of customer service practices – principles of providing quality service and managing inquiries professionally.
Knowledge of data privacy and confidentiality principles – awareness of proper handling of sensitive information.
Communication skills (written and verbal) – ability to convey information clearly and professionally.
Time management and prioritization – balancing multiple tasks and meeting deadlines.
Problem‑solving and critical thinking – analyzing issues and selecting appropriate solutions.
Interpersonal and teamwork skills – building rapport and collaborating effectively with others.
Attention to detail – producing accurate, error‑free work.
Preferred Master’s degree in Finance, Business Administration (MBA), Accounting, or related field.
Experience supporting federal government contracts or government services programs.
Experience supporting programs where staffing levels must be monitored against operational ratios or service delivery requirements.
Experience working with Deltek Costpoint or other government contracting ERP systems.
Experience with payroll or workforce management systems such as ADP or UKG.
Experience with enterprise performance management (EPM) platforms such as Adaptive Planning or similar financial planning tools.
Experience supporting high-growth or start-up programs where workforce ramp-up and staffing analysis are critical.
Professional certification such as Certified Management Accountant (CMA), Certified Public Accountant (CPA), or Chartered Financial Analyst (CFA).
Supervisory Responsibilities This position will not have supervisory responsibilities.
DOT Covered/Safety-Sensitive Role Requirements This position is not subject to federal requirements regarding Department of Transportation “safety-sensitive” functions.
Necessary Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this role.
Employees must always maintain a constant state of mental alertness.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Essential and marginal functions may require maintaining physical condition necessary for bending, stooping, sitting, walking, or standing for prolonged periods of time; most of the time is spent sitting in a comfortable position with frequent opportunity to move about.
Work Environment The work environmental characteristics described here are representative of those that must be borne by an employee to successfully perform the essential functions of the role.
Employees must always maintain a constant state of situational awareness.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The job is performed in an office setting with exposure to computer screens and requires extensive use of a computer, keyboard, mouse, and multi-line telephone system.
The work described herein is primarily in a modern office setting.
Occasional travel may be required.
Additional Qualifying Factors As a condition of employment, you will be required to pass a pre-employment drug screening and have acceptable background check results.
If applicable to the contract, you must also obtain and maintain the appropriate clearance levels required and must also be able to obtain access to military installations.
Shareholder Preference BSNC gives hiring, promotion, training, and retention preference to BSNC shareholders, shareholder descendants and shareholder spouses who meet the minimum qualifications for the job.
Bering Straits Native Corporation is an equal opportunity employer.
All applicants will receive consideration for employment without regard to any status protected by state or federal law, or any other basis prohibited by law.
BSNC became the regional Alaska Native Corporation (ANC) for the Bering Strait region, which encompasses the majority of the Seward Peninsula and the coastal lands of eastern Norton Sound.
This is one of the most culturally diverse regions in the state.
Three distinct Native languages are spoken: St.
Lawrence Island Yupik, Central Yup’ik, and Inupiaq.
About this position: Senior FP&A Analyst Location – El Paso, TX The Essential Duties and Responsibilities are intended to present a descriptive list of the range of duties performed for this position and are not intended to reflect all duties performed within the job.
Other duties may be assigned.
To perform this job successfully, an individual must be able to satisfactorily perform each essential duty.
The requirements listed below are representative of the knowledge, skill and/or ability required.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.
Applicants will be notified via phone or email within ten (10) business days of submittal.
Essential Duties & Responsibilities Monitor daily financial performance of the program, including revenue, labor costs, and operational expenditures.
Track actual financial performance against the approved proposal cost plan and program forecast to identify variances and emerging risks.
Perform detailed analysis of labor utilization, staffing levels, and labor costs to support alignment with program staffing models and financial plans.
Track and report workforce staffing levels relative to the supported population to support leadership in assessing daily operational readiness and maintaining safe staffing levels.
Maintain visibility into personnel pipelines, onboarding timelines, relocations, benefits costs, and other workforce-related financial drivers.
Analyze benefits costs, relocation expenses, and other indirect labor costs impacting overall program performance.
Monitor program labor and cost burn rates against budget and forecast to identify potential financial or operational risks.
Compile, integrate, and analyze financial and operational data from enterprise systems including ADP (payroll and HR), UKG (timekeeping and scheduling), Costpoint (ERP), and Adaptive (EPM).
Develop and maintain financial models, forecasts, and operational dashboards to support program decision-making.
Prepare daily, weekly, and monthly financial reporting and operational metrics for program leadership and executive management.
Identify trends, financial risks, or operational inefficiencies and escalate findings to program leadership.
Support development of program forecasts and scenario modeling to evaluate staffing, operational, and financial impacts.
Collaborate with operations, HR, recruiting, and finance teams to ensure workforce plans align with financial targets and contract requirements.
Assist in development of reporting frameworks that enable proactive management of financial and operational performance.
Support implementation and integration of enterprise performance management (EPM) tools, including Adaptive Planning or future EPM platforms.
Assist in preparation of program financial reviews, leadership briefings, and executive reporting related to program performance.
Required (Minimum Necessary) Qualifications Education Requirements: Bachelor’s degree in Finance, Accounting, Business Administration, Economics, or a related field.
Level of Experience Requirements: 4–6 years of experience in financial planning & analysis, program finance, government contracting finance, or a related analytical role.
Experience supporting large, complex programs or contracts with significant labor-based cost structures.
Experience tracking financial performance against proposal cost plans, budgets, and forecasts.
Experience performing labor cost analysis, staffing model analysis, or workforce-related financial analysis.
Experience working with enterprise financial and workforce systems such as ERP, payroll, and timekeeping systems.
Strong proficiency with financial modeling and data analysis tools such as Microsoft Excel and financial reporting platforms.
Experience preparing financial reports and analysis to support leadership decision-making.
Knowledge, Skills, Abilities, and Other Characteristics Strong financial analysis skills with the ability to identify trends, risks, and variances in large and complex datasets.
Ability to analyze labor utilization, staffing levels, and workforce cost drivers to support alignment with operational requirements and financial plans.
Ability to compare and reconcile proposal cost plans, financial forecasts, and actual performance to identify potential issues.
Ability to integrate and analyze data from multiple systems such as payroll, HR, timekeeping, and ERP platforms.
Strong analytical and problem-solving skills with the ability to translate data into actionable insights.
Strong written and verbal communication skills with the ability to present financial analysis to internal stakeholders.
Ability to work cross-functionally with operations, HR, recruiting, finance, and program teams.
Strong organizational skills with the ability to manage multiple priorities in a fast-paced operational environment.
Ability to develop financial models, dashboards, and reporting tools to support program monitoring and forecasting.
High level of attention to detail and accuracy in financial reporting and analysis.
Knowledge of organizational procedures and workflows – understanding how work moves through a company.
Basic knowledge of relevant technologies or tools – e.g., Microsoft 365, communication platforms, or industry‑standard software.
Knowledge of customer service practices – principles of providing quality service and managing inquiries professionally.
Knowledge of data privacy and confidentiality principles – awareness of proper handling of sensitive information.
Communication skills (written and verbal) – ability to convey information clearly and professionally.
Time management and prioritization – balancing multiple tasks and meeting deadlines.
Problem‑solving and critical thinking – analyzing issues and selecting appropriate solutions.
Interpersonal and teamwork skills – building rapport and collaborating effectively with others.
Attention to detail – producing accurate, error‑free work.
Preferred Master’s degree in Finance, Business Administration (MBA), Accounting, or related field.
Experience supporting federal government contracts or government services programs.
Experience supporting programs where staffing levels must be monitored against operational ratios or service delivery requirements.
Experience working with Deltek Costpoint or other government contracting ERP systems.
Experience with payroll or workforce management systems such as ADP or UKG.
Experience with enterprise performance management (EPM) platforms such as Adaptive Planning or similar financial planning tools.
Experience supporting high-growth or start-up programs where workforce ramp-up and staffing analysis are critical.
Professional certification such as Certified Management Accountant (CMA), Certified Public Accountant (CPA), or Chartered Financial Analyst (CFA).
Supervisory Responsibilities This position will not have supervisory responsibilities.
DOT Covered/Safety-Sensitive Role Requirements This position is not subject to federal requirements regarding Department of Transportation “safety-sensitive” functions.
Necessary Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this role.
Employees must always maintain a constant state of mental alertness.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
Essential and marginal functions may require maintaining physical condition necessary for bending, stooping, sitting, walking, or standing for prolonged periods of time; most of the time is spent sitting in a comfortable position with frequent opportunity to move about.
Work Environment The work environmental characteristics described here are representative of those that must be borne by an employee to successfully perform the essential functions of the role.
Employees must always maintain a constant state of situational awareness.
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
The job is performed in an office setting with exposure to computer screens and requires extensive use of a computer, keyboard, mouse, and multi-line telephone system.
The work described herein is primarily in a modern office setting.
Occasional travel may be required.
Additional Qualifying Factors As a condition of employment, you will be required to pass a pre-employment drug screening and have acceptable background check results.
If applicable to the contract, you must also obtain and maintain the appropriate clearance levels required and must also be able to obtain access to military installations.
Shareholder Preference BSNC gives hiring, promotion, training, and retention preference to BSNC shareholders, shareholder descendants and shareholder spouses who meet the minimum qualifications for the job.
Bering Straits Native Corporation is an equal opportunity employer.
All applicants will receive consideration for employment without regard to any status protected by state or federal law, or any other basis prohibited by law.
Not Specified
Service Estimator
✦ New 🏢 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
I
Director, Fleet & Facilities
Salary not disclosed
SUMMARY
The Director, Fleet & Facilities, is responsible for the strategic leadership and operational excellence of both the company’s fleet and facilities. This role places a strong emphasis on capital management, cost-effective repair and maintenance, and exceptional internal customer service. The Director drives initiatives to maximize fleet performance and asset value, minimize lifecycle costs, and ensure safe, efficient, and well-maintained facilities that support company operations.
ESSENTIAL DUTIES AND RESPONSIBILITIES:
Fleet Management
- Lead capital planning for fleet assets, including acquisition, replacement, and disposal strategies to optimize value and reduce total cost of ownership.
- Develop and enforce policies for cost-efficient fleet usage, fueling, maintenance, and regulatory compliance.
- Implement advanced telematics and analytics to monitor fleet performance, identify cost-saving opportunities, and extend vehicle and equipment life.
- Supervise fleet maintenance teams, ensuring high-quality, timely, and cost-effective repairs.
- Negotiate and manage vendor contracts for fleet leasing, repairs, and services, with a focus on reducing expenses and improving service quality.
- Analyze fleet maintenance and repair data to identify trends, reduce downtime, and implement preventive strategies that lower costs.
- Direct onboarding and ongoing training for fleet staff, emphasizing best practices in repair, maintenance, cost management, and internal customer service.
- Foster a culture of responsiveness and partnership with internal stakeholders, ensuring fleet services consistently meet or exceed internal customer expectations.
Facilities Management
- Oversee the maintenance, repair, and improvement of company buildings, grounds, and infrastructure to ensure safe, efficient, and compliant operations.
- Develop and manage capital improvement plans for facility upgrades, expansions, and renovations, prioritizing projects with strong ROI and cost reduction potential.
- Manage facility service contracts (HVAC, janitorial, landscaping, security, etc.), ensuring optimal vendor performance and cost efficiency.
- Supervise facilities maintenance teams, ensuring timely and cost-effective repairs and improvements.
- Support internal customer service by ensuring facilities meet the needs of all departments and stakeholders.
REQUIRED EDUCATION, QUALIFICATIONS & EXPERIENCE:
- Bachelor’s degree in Business Administration, Logistics, Facilities Management, or related field preferred.
- Ten years of progressive experience in fleet, facilities, or operations management, including leadership responsibilities required.
- Possess and maintain a valid driver’s license and an acceptable driving record in accordance with Company policy.
- Experience with telematics systems, ELD platforms, and fleet management software.
- Proven ability to manage large-scale operations, service vendors, and compliance programs.
- Excellent organizational, leadership, and communication skills.
- Strong internal customer service orientation, with a track record of building effective relationships and delivering high-quality support to internal teams.
- Analytical mindset with a focus on data-driven decision-making and risk mitigation.
- Strong project management skills and the ability to lead cross-functional initiatives.
PRE-EMPLOYMENT REQUIREMENTS
- Must complete and pass all required pre-employment screenings.
Imperative Chemical Partners is an Equal Employment Opportunity employer. All applicants will be considered for employment without regard to race, color, religion, sex, sexual orientation, gender identity, pregnancy, national or ethnic origin, veteran or disability status.
This description reflects management’s assignment of essential functions, it does not exclude or restrict the tasks that may be assigned or re-assigned. This job description is subject to change at any time.
Not Specified
C
Senior Project Control Engineer
Salary not disclosed
Project Controls Engineer 4
Location: Los Alamos, NM (Onsite)
Schedule: 9/80 Work Schedule
Pay Rate: $85/hr – $91/hr
Assignment Duration: 1 Year
Positions Available: 2
Position Overview
We are seeking an experienced Project Controls 4 to support project execution activities at Los Alamos National Laboratory (LANL). This role provides senior-level expertise in project planning, scheduling, cost engineering, and Earned Value Management (EVMS) to ensure successful delivery of complex technical projects.
The ideal candidate will have extensive experience in project controls systems, cost estimating, schedule development, and financial analysis, with the ability to identify cost and schedule trends and provide actionable recommendations to project leadership.
This position works under consultative direction and may provide technical oversight and leadership for project controls teams, ensuring compliance with project objectives, schedules, and financial targets.
Key Responsibilities
- Support and maintain the Earned Value Management System (EVMS) and project controls processes.
- Perform cost estimating, cost analysis, cost control, and financial reporting activities for complex projects.
- Develop, maintain, and monitor project schedules, ensuring alignment with project milestones and deliverables.
- Identify cost and schedule trends and provide analysis and recommendations to project leadership.
- Supervise or provide technical direction for planning, scheduling, and cost engineering activities.
- Prepare and review cost reports, schedule analysis, and project performance metrics.
- Support project organizational and administrative activities including budget tracking and performance monitoring.
- Provide innovative solutions to cost and schedule challenges on complex technical projects.
- Develop advanced concepts, techniques, and standards to improve project control performance.
- Collaborate with cross-functional teams to ensure project objectives are achieved on time and within budget.
Required Qualifications
- Bachelor’s degree in Engineering, Construction Management, Project Controls, or related field.
- 12+ years of related project controls experience or equivalent combination of education and experience.
- Strong experience with cost estimating, cost control, and financial analysis for large projects.
- Demonstrated experience with schedule development, monitoring, and analysis.
- Experience supporting EVMS-based project environments.
- Strong analytical, organizational, and communication skills.
- Proficiency with Microsoft Office (Excel, Word, and related tools).
- Ability to work independently and provide leadership on complex project assignments.
Preferred Qualifications
- Experience working in DOE, NNSA, or federal project environments.
- Prior experience supporting engineering, construction, or technical programs.
- Experience working as a Control Account Manager (CAM) or supporting project budgets and financial reporting systems.
- Knowledge of project financial status reporting and earned revenue tracking.
Work Environment
- Onsite position located in Los Alamos, NM.
- 9/80 work schedule.
- Work performed in a non-secure area with no clearance required for start.
- Position supports project activities within the PC organization at LANL.
Equal Opportunity Employer
COMPA Industries is an Equal Opportunity Employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other protected characteristics.
Notice to Recruiting Agencies
COMPA Industries does not accept unsolicited resumes from third-party recruiting agencies.
No C2C or agency submissions will be accepted.
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
Senior Controller
✦ New
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
Manufacturing Estimator
✦ New
Salary not disclosed
Job Title: Manufacturing Estimator
Location: Sheboygan County, WI
Type: Direct Hire
Schedule: Monday - Friday, 7-4
Pay Range: $70k - $95k + bonus
Benefits: Yes. Medical, Dental, Vision, PTO, 401(k), Paid holidays
Summary
Connect Search is hiring a Manufacturing Estimator in Sheboygan County.
Responsibilities
- Prepare detailed cost estimates for new and existing products, including materials, labor, routings, tooling, and outside services.
- Maintain quote sheets with current and accurate cost data.
- Analyze customer specifications to understand manufacturability and cost drivers.
- Quote outside processes and vendor-supplied components as required.
- Ensure timely delivery of quotes to internal teams and customers.
- Update and maintain product cost models on a regular basis.
- Perform periodic material or alloy cost updates and apply to customer-specific pricing.
- Review actual production costs versus estimates to improve quoting accuracy.
- Support Finance and Operations with cost-related analysis and reporting.
- Align product pricing with company strategy and margin targets.
- Participate in customer discussions to clarify technical requirements and manufacturing capabilities.
- Provide sales teams with technical input to support quoting, negotiations, and pricing discussions.
- Translate customer requirements into meaningful process routings and cost structures.
- Create and maintain production routings for new products and revise existing routings when processes change.
- Collaborate with engineering and operations to ensure routings reflect accurate labor, machine time, and material usage.
- Support the onboarding of newly awarded jobs into the ERP system with correct cost, routing, and pricing data.
Qualifications
- 5+ years of experience in manufacturing cost estimating, cost accounting, sales engineering, or similar role.
- Knowledge of manufacturing processes, routing development, and cost structures.
- Ability to read drawings, specifications, and technical documentation.
- Effective communication skills for both internal and customer-facing interactions.
Not Specified
C
Project Control Specialist
✦ New
Salary not disclosed
Project Controls (EVMS SME)
Number of Positions: 1
Location: Savannah River Site (SRS) – Aiken, SC (100% Onsite)
Citizenship: U.S. Citizenship Required
Clearance: Ability to obtain DOE Q clearance (Active L/Q strongly preferred)
Work Schedule: 4x10s (Mon–Thurs, 6:00am–4:30pm)
Pay Rate: $80/hr – $90/hr
Impact
This is not a standard Project Controls role. We are seeking a senior-level EVMS Subject Matter Expert who can lead project controls strategy on complex DOE capital projects. You will directly influence cost, schedule, and execution performance across high-visibility programs, partnering with senior leadership to drive data-informed decisions and corrective actions.
What Sets This Role Apart
- High visibility with senior DOE and site leadership
- Ownership of full lifecycle project controls execution
- Leadership across complex, multi-project EVMS environments
- Requires a true dual-expert in Primavera P6 and Cobra
Core Responsibilities
- Lead and own the Project Controls function for major project scopes
- Develop and maintain fully resource-loaded, logic-driven schedules in Primavera P6
- Drive EVMS performance including CPI/SPI analysis, variance reporting, and corrective actions
- Utilize Cobra for cost processing, earned value, and financial reporting
- Perform deep-dive variance analysis and present insights to executive stakeholders
- Establish and maintain project baselines (scope, cost, schedule)
- Lead forecasting, risk analysis, and change control (BCPs, trends)
- Facilitate cost and schedule reviews with senior leadership
- Mentor project controls teams and enforce best practices
- Integrate cost, schedule, and technical data across multiple systems
Required Qualifications (Strict Requirements)
- Bachelor’s degree in Engineering, Construction Management, Business, or related field (or equivalent experience)
- 10–15+ years of progressive Project Controls experience on large, complex projects
- Demonstrated experience supporting DOE, NNSA, or comparable nuclear / federal programs
- Proven ability to operate as a lead or SME in EVMS environments
Critical Must-Have Expertise (Non-Negotiable)
Primavera P6 (Advanced / Expert)
- 10+ years hands-on experience
- Expert in resource loading, baseline development, and critical path analysis
- Experience managing large, integrated schedules
Cobra (Advanced / Expert)
- 8–10+ years experience
- Deep expertise in cost processing, EVMS reporting, and variance analysis
- Experience integrating Cobra with scheduling systems
EVMS (Expert Level)
- Extensive experience with ANSI/EIA-748 compliant EVMS
- Proven performance managing cost/schedule metrics at scale
- Strong experience with BCPs, change control, and forecasting
Project Controls Systems Mastery
- Advanced knowledge of cost, scheduling, and financial systems integration
- Expertise in forecasting, performance tracking, and reporting
Highly Preferred (Strong Differentiators)
- Active DOE L or Q Clearance
- DOE 413.3 capital project experience
- Experience with enterprise tools (e.g., Empower, Success)
- Background in nuclear, EPC, or large-scale construction environments
Top Candidate Profile
- Recognized EVMS and Project Controls SME
- Strong in both scheduling (P6) AND cost (Cobra)
- Comfortable presenting to executive leadership
- Experienced in highly regulated environments (DOE/NNSA)
- Proactive in identifying issues and driving corrective action
Top 10 Attributes (Condensed)
- Primavera P6 (Expert)
- Cobra (Expert)
- EVMS SME (ANSI/EIA-748)
- DOE / NNSA Experience
- Resource-Loaded Scheduling
- Cost & Schedule Variance Analysis
- Forecasting & Planning
- Change Control (BCPs)
- Leadership & Mentorship
- Executive Communication
Additional Information
- No C2C (Corp-to-Corp) engagements
- No third-party recruiting agencies or submissions
Equal Opportunity Employer (EOE)
COMPA Industries is 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, or veteran status.
Not Specified
W
Manufacturing Operations Manager
Salary not disclosed
Manufacturing Manager
Our Manufacturing Operations Manager directs, maintains, and oversees execution of assembly, manufacturing, and production activities for the manufacturing plant which includes safety, yield, productivity, labor, cost, production schedule, quality, continuous process improvements to meet established business goals. Plans and coordinates efficient and economical manufacturing activities through Production Supervisors and provides quality levels and service that exceed the customer’s expectations. Responsible for driving key initiatives to ensure cost reduction, inventory management, delivery performance, and key performance indicator (KPI) targets are met. This will be an onsite position at our North Wales, PA facility.
What will you be doing?
Oversee and manage plant manufacturing activities to ensure safety, quality, cost, and morale to meet and exceed customer and Company requirements.
- Develop and direct all activities within the Plant manufacturing operations and maintain a manufacturing system which best supports production activities.
- Develop and implement strategies to ensure that objectives for manufacturing are successfully achieved.
- Assure coordination and integration of workflow, timely production, conformance to budgets, and proper utilization of personnel, skills, machines, equipment and facilities.
- Support production control activities including maintaining the proper working inventory process and creating the production schedule as needed.
- Supervise and coordinate the various programs essential to manufacturing procedures such as training, safety, environmental, housekeeping, work simplification, cost reduction, quality improvement, etc.
- Establish and encourage a culture that promotes quality in all aspects of the manufacturing operations.
- Ensure all products conform with quality and delivery specifications as well as customer expectations.
- Plan and implement quality programs and checks (PDCA) to identify and problem solve bottleneck processes.
- Support development of procedures compliant with ISO9001 and ISO14001.
- Plan and organize layouts for line changes due to volume changes or workforce reductions.
- Confer with General Manager and customer service personnel regarding scheduling problems or delays, and quality issues.
- Participate in all planning and research for future projects involving the use of the production facilities.
- Assist in timely development of new products by coordinating manufacturing operations; quickly resolve competing functional area needs and maintain a participative and cooperative team effort.
- Review launch products and provide direction for successful launch.
- Identify potential equipment related quality problems during the start-up trials and normal operations.
Assist the General Manager in the development and management of manufacturing annual plan, budget, operating and capital expense budgets, Key Performance Indicators (KPI), operating efficiency, and cost control.
- Assist with development of the manufacturing area annual plan and budget aligned with plant and corporate goals as the foundation to keep the plant moving in a safe, quality conscious, and efficient upward trend.
- Administer annual plans that incorporate safety, quality, productivity, cost reduction, and employee morale including adjusting achieve targets.
- Support and/or coordinate major manufacturing projects such as expansion of facilities, acquisitions and installation of capital equipment, manufacturing layout changes, etc. to the best economic advantage.
- Support all equipment’s capital expense projects to improve manufacturing reliability and robustness.
- In conjunction with Engineering, research new equipment and recommend changes or replacement.
- Review and plan headcount monthly for labor cost control and PEFF (production efficiency).
- Recommend increase and/or decrease in labor to meet scheduling requirements in a cost-efficient manner to include making recommendations/decisions on overtime and use of temporary help.
- Ensure manufacturing area goals are met and kept on track.
- Review and track posted daily, weekly, and monthly goals (including KPI targets and results), spot potential problems, and lead in formulating and implementing short-term and long-term countermeasures and solutions.
- Oversee the monthly reporting documents that are finalized for the assigned manufacturing area(s), ensuring accuracy and completion. Report on monthly reports with targets.
- Lead management discussions and planning sessions to help formulate cost reduction, product improvement, and problem-solving activities, and present operational performance daily/weekly.
- Implement short- and long-term corrective actions for manufacturing problems. Perform shop floor audits to assess and improve process control and 5S condition.
- Lead manufacturing supervision in utilizing techniques to standardize processes/methods and to identify manufacturing problems and eliminate waste.
- Drive and achieve sustained continuous improvement activities and results using Lean, Six Sigma, and other tools.
- Through motivating techniques and delegation of authority to subordinate manufacturing staff, coordinate and guide activities in the areas of manufacturing, Lean, housekeeping/5S, quality enhancements, staffing, training, employee relations, and other related activities.
- Direct and supervise production supervisors in accordance with operational policies to meet budget and targets.
- Provide direction and motivation to Production Supervisors focusing on safety, quality, efficiency, productivity, cost reduction, safety and health, and morale.
- Personally interview and select, with assistance from the General Manager, personnel to fill departmental positions.
- Train and assist subordinates in the proper handling of responsibilities.
- Establish department programs which support cross training, acquisition of multiple skills, teamwork, and cooperation in group problem solving.
- Ensure further development of employees through performance evaluation, development of training plans, feedback, coaching, and cascade training. Update employee training matrix and schedule any training needed.
- Participate in monthly meetings with employees to communicate state of business.
- Develop and maintain positive team member relations centered on mutual trust, dignity, respect, fairness, consistency, two-way communication, teamwork, and harmony. In conjunction with Human Resources, participate in employee complaint/grievance meetings.
- Promote and support community and employee engagement initiatives.
What are we looking for?
- Bachelor’s degree in Manufacturing, Industrial, or Operations Management; Mechanical, Industrial, or Manufacturing Engineering; Supply Chain; Business Administration; or related field.
- 7-10+years of manufacturing (i.e., assembly, cutting, machining, fabrication, welding, painting, etc.) experience.
- 5+years of progressively responsible manufacturing supervision/management experience.
- Practical experience applying Lean and Total Quality Production System (TQPS) principles in a manufacturing environment.
- Working knowledge of, and practical work experience with, manufacturing industry equipment, processes, and production systems.
- Working knowledge and experience with manufacturing and production KPIs/Analytics including the Production Efficiency (PEFF) system preferred.
- Experience with ERP/MRP systems and integrated computer programs and/or applications.
- Ability to use a personal computer utilizing spreadsheet and word processing software applications, databases, and automated systems to accomplish work.
- Advanced skill level with Microsoft Office Suite; Word, Excel, Project, and PowerPoint preferred.
- Lean Six Sigma certification and/or Project Management certification is a plus.
Not Specified
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