Clean Remote Control Jobs in Usa
2,144 positions found
Job Description
At Boeing, we innovate and collaborate to make the world a better place. We’re committed to fostering an environment for every teammate that’s welcoming, respectful and inclusive, with great opportunity for professional growth. Find your future with us.
Boeing Commercial Airplanes is excited to offer opportunities for an Assembler Installer Cable Controlled Systems to join our Joint and Installation team in Everett and Renton, Washington.
As an Assembler Installer for Cable Controlled Systems, you will be pivotal in ensuring the highest standards of quality and safety in the installation and assembly processes. Your expertise will be essential as you perform critical tasks such as reaming, riveting, and setting cable tensions using a tension meter, all while adhering to precise specifications. You will meticulously select and verify parts, ensuring they are free of defects and suitable for installation, while also utilizing blueprints and work orders to guide your work. Your attention to detail will be crucial as you clean surfaces, apply sealants, and conduct thorough inspections to confirm that all assemblies meet regulatory compliance and operational excellence.
You will play a critical role in upholding our commitment to safety and quality standards, ensuring that all operations meet regulatory compliance and operational excellence. If you are detail-oriented, possess strong technical skills, and thrive in a collaborative environment, we invite you to apply and be a part of our mission to deliver excellence in aviation.
Position Responsibilities:
Perform pickup, rework, authorized changes, and functional checks on work typically installed or assembled by lower classifications.
Use a tension meter to set cable tension according to specifications.
Conduct reaming and riveting as necessary to complete work assignments.
Report job handicaps, such as errors in parts, materials, or assembly procedures, following shop procedures.
Select appropriate parts, materials, and tools, and work with blueprints, assembly pages, and work orders to install and adjust cable-controlled systems in the aircraft.
Review bar charts or automated timelines to determine job assignments and obtain necessary drawings.
Locate work areas using drawings or paperwork that specify airplane and section numbers.
Verify kitted parts against installation plans and bill of materials to ensure they are correct and free of defects.
Obtain parts from the Parts Control Area if they are not pre-picked, ensuring they meet specifications.
Drill, ream, and countersink holes in parts/assemblies per specifications, using appropriate tools.
Disassemble parts and deburr holes to prepare for fastener installation.
Use solvents to clean surfaces prior to sealing or assembly, and apply sealants, alodine, primers, adhesives, and special finishes as required.
Install cable control pulleys and rig control cables according to drawings and specifications.
Check and adjust actuator motors for full travel of flight control systems using power sources and hand tools.
Clean the work area and ensure the removal of Foreign Object Debris (FOD) and submit completed jobs or in-process checks to inspectors as required.
Physical Demands and Potential Hazards:
Perform physical tasks that include lifting weights ranging from 10-15 lbs to 15-35 lbs.
Engage in various movements such as reaching, handling, turning, twisting, lifting, lowering, climbing, balancing, bending, kneeling, crouching, and squatting.
Work in environments that may involve contact with metals, solvents, and coolants.
Operate in proximity to moving parts and tools, sharp cutters, and potential slipping hazards.
Adapt to varying noise levels and atmospheric conditions.
Utilize personal safety gear to protect face/eyes, hands/arms, and feet while performing job duties.
This position is expected to be 100% onsite. The selected candidate will be required to work onsite at one of the listed location options.
This position must meet Export Control compliance requirements, therefore a “US Person” as defined by 22 C.F.R. § 120.15 is required. “US Person” includes US Citizen, lawful permanent resident, refugee, or asylee.
Current Boeing employees working in Puget Sound must submit an Employee Request Transfer (ERT) to be considered in the eligible candidate pool. Resumes of current Puget Sound Boeing employees submitted via Careers at Boeing will not be considered.
Basic Qualifications:
Experience using hand tools and/or hand-held power tools
Experience working with safety and quality processes and procedures.
Basic Computer experience and competency.
Ability to walk constantly throughout the workday; stand 6-8 hours per day; climb or work from stairs/steps up to 8 hours per day; climb ladders; bend and twist frequently up to six hours per day; squat and kneel.
Able to perform work at heights up to 50 feet above ground level with appropriate safety gear.
Preferred Qualifications:
Experience reading and interpreting drawings, specifications,
material processes, schematic and diagrams
Attended a Boeing partnered manufacturing related high school or
Preferred community and technology college academic program
Typical Education & Experience:
High school graduate or GED preferred.
Relocation:
Relocation assistance is not a negotiable benefit for this position. Candidates must live in the immediate area or relocate at their own expense.
Drug Free Workplace:
Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies.
Union Representation Statement:
This is an hourly position governed by the International Association of Machinists (IAM-751) Collective Bargaining agreement.
Shift Work Statement:
This position is for a variety of shifts
Total Rewards & Pay Transparency:
At Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities.
The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work.
The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.
Pay is based upon candidate experience and qualifications, as well as market and business considerations.
Summary pay range: $24.32 – $53.30
Applications for this position will be accepted until Sept. 04, 2026
Language Requirements
English Preferred
Relocation
Relocation assistance is not a negotiable benefit for this position.
Visa Sponsorship
Employer will not sponsor applicants for employment visa status.
Shift
This position is for variable shift
Equal Opportunity Employer:
Boeing is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
Gold Medal Roofing is seeking a dependable, professional Quality Control Specialist (QCS) to oversee roofing projects from start to finish. This role ensures that every installation meets company standards, manufacturer requirements, and homeowner expectations. The QCS is the on‑site representative of GMR, supporting crews, protecting materials, and maintaining a high level of customer satisfaction.
Key Responsibilities
- Perform on‑site quality control throughout each roofing project
- Verify that installations meet GMR standards and manufacturer specifications
- Walk roofs safely to capture photos for insurance and documentation
- Deliver roofing accessories and materials to job sites in the early morning
- Monitor material usage and prevent waste
- Communicate with homeowners and crews professionally
- Ensure job sites remain clean, safe, and organized
- Support crews with problem‑solving and project coordination
- Document project progress using company apps and reporting tools
- Represent GMR with professionalism, integrity, and strong customer service
Requirements
- Ability to walk roofs safely and confidently
- Ability to lift 50+ lbs
- Strong work ethic, honesty, and dependable character
- Professional appearance and communication
- Valid driver’s license
- Clean driving record
- Roofing or construction experience preferred
- Production or project management experience preferred
Compensation
- $75 per completed install
- Commission on sales/new business
- Average annual earnings with commissions:: $32,000.00 - $35,000 salary
- Company vehicle provided
- Gas card provided
Schedule
- Full‑time
- Monday–Friday
- Day shift
- Weekends as needed
About GMR
Gold Medal Roofing operates like a family. We work hard, support each other, and build lifelong relationships with both coworkers and customers. As one of the largest and fastest‑growing roofing companies in the nation, we’re looking for motivated individuals who want to grow with us. If you’re interested in this opportunity, apply through Indeed. If your application aligns with what we’re looking for, our team will reach out to schedule an interview.
Job Type: Full-time
Benefits:
- Dental insurance
- Health insurance
- Life insurance
- Vision insurance
Application Question(s):
- Do you have a reliable mode of transportation?
- Are you comfortable working at heights?
- Do you have a clean driving record?
License/Certification:
- Driver's License (Required)
Work Location: On the road
Manage Finished Good Inventory (FGI) storage.
Collaborate with core teams and departments such as Planning, Receiving, Inventory Control, Custom Solution Team (CST), Packaging, and Quality Control.
Responsibilities: Assist in performing bottling tasks including dispensing antibody solutions, capping, labeling vials, tubes, or bottles, and assembling kits.
Formulate products according to approved Standard Operating Procedures (SOPs) and work instructions, including multi-component cocktail formulations.
Verify formulation worksheets for accuracy in information such as concentrations and lot numbers.
Store finished goods products under designated temperature conditions.
Use computer programs such as Microsoft Excel.
Set up and prepare equipment for ongoing operations.
Operate computer-controlled process support/process equipment (e.g., filling line, lyophilizer, capping, labeling machine).
Follow instructions for job task completion.
Adhere to procedures, policies, and health/safety guidelines.
Clean and maintain work area and lab equipment and supplies.
Perform data entry and production documentation completion tasks.
Engage in other projects or responsibilities as required.
Requirements: Ability to work in a fast-paced, team-oriented environment.
Capability to collaborate effectively with various departments.
Required Skills: Proficiency in Microsoft Excel.
Experience with computer-controlled process equipment.
Strong attention to detail for verifying formulation worksheets.
Preferred Skills: Experience in a biotech or similar industry.
Familiarity with Standard Operating Procedures (SOPs).
Title: QC Laboratory Technician
Location: Concord, NC
Duration: 12 month contract, potential of extension
Schedule: Monday – Friday, 7:30 AM – 4:15 PM (or 8:30 AM – 5:15 PM)
Overview
Our Quality Control (QC) organization is seeking a QA Laboratory Technician to support laboratory
equipment, Temperature‑Controlled Units (TCUs), and reusable laboratory glassware cleaning across
all QC functional areas—including Chemistry, Microbiology, and Environmental Monitoring (EM).
This role is essential in maintaining a compliant, safe, and inspection‑ready laboratory environment.
Responsibilities
• Prepare and use cleaning, sporicidal, and disinfecting agents according to manufacturer
instructions.
• Ensure all chemical agents are within expiration and dispose of expired or unused agents per
local safety procedures.
• Document all equipment cleaning activities accurately and timely.
• Transfer temperature‑dependent materials between equivalent TCUs prior to cleaning activities.
• Confirm that the Instrument Maintenance Custodian has removed equipment from service
before cleaning.
• Identify and remove damaged glassware, ensuring appropriate disposal.
• Perform routine cleaning and disinfecting of equipment and TCUs following prescribed
frequencies.
• Clean reusable laboratory glassware to meet required standards for intended use.
• Segregate dirty glassware and store clean glassware in a manner that maintains cleanliness and
prevents contamination.
• Prepare cleaning solutions for manual glassware washing.
• Support overall QC lab cleaning processes across Chemistry, Micro, and EM groups.
Requirements
• Experience with GMARS and/or LabVantage LIMS (experience in at least one significantly
reduces qualification time).
• Previous experience working in a GMP environment.
• Ability to work in laboratory settings with required PPE.
• Pharma manufacturing or QC laboratory experience.
• Prior hands-on experience cleaning laboratory equipment, TCUs, and reusable glassware.
We are seeking a skilled CNC Machinist to support production operations on 1st & 2nd shift. This role is responsible for running CNC machines, performing quality inspections, troubleshooting machining issues, and ensuring parts meet required specifications prior to shipment.
This is a hands-on position ideal for candidates with manufacturing experience and strong attention to detail.
CNC Machinist (1st shift & 2nd Shift)
09+Months Contract Possibility of Extension or Conversion
Key Responsibilities
- Run production parts on CNC machines according to work instructions
- Create and maintain inspection reports and data sheets
- Inspect finished components to ensure quality and dimensional accuracy
- Clean, deburr, and package parts for shipment
- Troubleshoot machining errors and production issues
- Perform routine maintenance and periodic cleaning of equipment
- Maintain a clean and safe work environment
- Follow company safety procedures and quality standards
Required Qualifications
- Minimum 1 year of experience as a CNC Machinist
- High School Diploma or GED equivalent
- Experience reading basic blueprints and work instructions
- Ability to use measuring tools (calipers, micrometers, gauges)
- Strong attention to detail and quality control
Preferred Qualifications
- Trade school certification or technical training (a plus)
- Experience in a manufacturing or precision machining environment
- Basic troubleshooting and machine maintenance knowledge
Interview Process
- One Round – Onsite Interview
At TerrAscend, we don't just grow cannabis — we grow possibility. Whether it's cultivating top-tier flower, supporting patients with trusted therapies, or crafting premium products for adult use, we're here to elevate lives. As a trailblazer in the cannabis industry, our roots run deep and our sights are set high. If you're ready to shape the future of cannabis with a team that believes in quality, care, and community — let's grow together.
We are looking for an Environment Controls Lead who will report to the Environmental Controls Manager. With the guidance from the Environmental Controls Manager, lead other department associates and perform routine and preventative maintenance, installation, troubleshooting, commissioning and repair to HVAC and Agriculture Control Systems. Troubleshoots and resolves HVAC, Electrical and Plumbing problems. Provides and tracks documentation of system equipment and environmental conditions. Responds to emergency service needs in a timely manner. Performs point to point verification on field wiring at times and not limited to troubleshooting, repairs and replacements. Coordinates contractors ensuring minimal operational impacts.
Responsibilities- Performs system diagnostics, testing and commissioning from multiple Building Automation systems
- Performs Routine and Preventative maintenance service activities to ensure optimal performance
- Ability to diagnose, repair and replace control components and controls systems
- Fluid understanding of HVAC and Electrical systems
- Ability to interpret line diagrams and construction drawings
- Performs assigned work professionally and efficiently
- Interfaces with all internal departments and external vendors on system activities as required. Reporting any issues to Management immediately
- Ability to utilize computers and 'front end' automation access points
- Other tasks assigned
- Planning, delegation, communication, and time management skills are required.
- Some schooling or prior experience in HVAC, electrical, and/or IT preferred
#ENGHP
Perks Rolled Just for You (for Benefits-Eligible Roles)
- Comprehensive Health Coverage – Medical, dental, vision, and prescription plans available for employees and their dependents.
- Mental Health & Wellness Support – Access to the AI-powered Sabender platform, confidential counseling and life coaching through PAS, nutrition coaching, and discounts at Husk Fitness.
- Flexible Paid Time Off (PTO) – Generous PTO to support work–life balance (availability may vary by state—ask your recruiter for details).
- Employee Assistance Program (EAP) – Free, confidential support for mental health, financial planning, legal matters, and more.
- Paid Parental Leave – Dedicated time to rest, recharge, and care for your growing family.
- 401(k) with Company Match – Save for the future with a 4% company match and immediate vesting.
- Pet Insurance – Affordable coverage options to keep your pets healthy.
- Employee Discounts – Exclusive savings at any of TerrAscend's 39+ dispensary locations.
- Recognition Program – Earn points through peer-to-peer recognition and redeem for Amazon rewards or gift cards.
- Disability & Life Insurance – Company-paid protection for life's unexpected moments.
Environmental Factors:
This position requires working in an environment that has a high amount of plant matter and pollen. Areas of the facility reach high/low temperatures with high humidity levels. Employees may have exposure to conditions such as dust, plant matter, and particles that affect the respiratory system, eyes, or skin, depending on department job assignments. Employees are required to wear protective gear and have the option to wear eye and ear protection. Certain areas of the facility use harsh chemicals for cleaning such as bleach and can have repetitive movements. Employees should be comfortable and capable of working under all of the above conditions.
Physical Requirements:
- Able to push, pull, lift, or move a minimum of 50lbs
- Capable of sitting, standing kneeling, bending, squatting, and/or walking for extended periods of time
- Capable of using hands and fingers to touch, handle, feel and pick
- Ability to work with hazardous chemicals (butane, propane, etc.) following strict safety guidelines
- Utilize chemicals (such as bleach) to clean and maintain facility/equipment
- Must wear PPE (clothing protection), close-toed non-slip shoes, and optional ear/eye protection
*** Background Check Requirement ***
As a condition of employment, a complete background investigation will be conducted based on the rules of the specific State in which the employee is hired. Typically, the state investigative process includes a state and federal background check.
EEO Statement
At TerrAscend, employees and applicants are evaluated based on their qualifications, skills, and ability to perform the duties and responsibilities of the position. TerrAscend is committed to assuring equal employment opportunities to all employees and applicants.
TerrAscend is an equal opportunity employer. In accordance with applicable law, we prohibit discrimination based on race, color, religion, creed, gender, pregnancy or related medical conditions, age, national origin or ancestry, physical or mental disability, genetic information, sexual orientation, to include gay, lesbian, bisexual, transgender and gender identity, or any other consideration protected by federal, state or local laws. Our commitment to equal opportunity employment applies to all persons involved in our operations and prohibits unlawful discrimination by any employee, including supervisors and coworkers.
Disclaimer
This job description is not an employment agreement or contract. Management has the exclusive right to alter this job description at any time without notice. The list of job responsibilities, skills, duties, requirements, and the like is not exhaustive, rather it is illustrative of the current essential functions required for the position.
This organization participates in E-Verify.
This employer participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. If E-Verify cannot confirm that you are authorized to work, this employer is required to give you written instructions and an opportunity to contact Department of Homeland Security (DHS) or Social Security Administration (SSA) so you can begin to resolve the issue before the employer can take any action against you, including terminating your employment. Employers can only use E-Verify once you have accepted a job offer and completed the Form I-9. E-Verify Works for Everyone For more information on E-Verify, or if you believe that your employer has violated its E-Verify responsibilities, please contact DHS.
Esta Organizacion Participa en E-Verify.
Este empleador participa en E-Verify y proporcionara al gobierno federal la informacion de su Formulario I-9 para confirmar que usted esta autorizado para trabajar en los EE.UU.. Si E-Verify no puede confirmar que usted esta autorizado para trabajar, este empleador esta requerido a darle instrucciones por escrito y una oportunidad de contactar al Departamento de Seguridad Nacional (DHS) o a la Administracion del Seguro Social (SSA) para que pueda empezar a resolver el problema antes de que el empleador pueda tomar cualquier accion en su contra, incluyendo la terminacion de su empleo. Los empleadores solo pueden utilizar E-Verify una vez que usted haya aceptado una oferta de trabajo y completado el Formulario I-9. Para mas informacion sobre E-Verify, o si usted cree que su empleador ha violado sus responsabilidades de E-Verify, por favor contacte a DHS.
Statement on External Recruiting Agencies
TerrAscend and all affiliates do not accept blind resume submissions from external recruiting agencies. No fee will be paid to agencies who submit candidates without being under contract for an active search with TerrAscend.
Overview
We are seeking a dedicated and detail-oriented Quality Control Manager to oversee and enhance our quality assurance processes within the manufacturing environment. The ideal candidate will possess a strong background in quality management systems and compliance with industry regulations. This role is crucial in ensuring that our products meet the highest standards of quality and safety, aligning with ISO 13485, FDA regulations, HACCP, and CGMP requirements.
WHO WE ARE
Red Velvet NYC is a small food manufacturing company, specializing in ready-to-bake cookie dough and DIY Baking Kits. Our mission is to make it fun and easy to bake at home! Founded in 2015, we are constantly growing, and looking for agile, knowledgable, and proactive team members. Located in Mount Kisco NY, we are a Monday - Friday operation from 8am-430pm.
Responsibilities
Responsible for all quality control on production floor, from properly pulling and measuring ingredients, correctly making/mixing cookie dough, proper packaging, lot codes, weight checks,
SQF records: cold storage, scale calibration, production, packaging, x-ray, pre-operation and operation records
Records Management SQF: approves daily records, handles all receiving, shipping, weekly, monthly and quarterly records (with CEO). Pull COA's directly with manufacturers and distributors, and managing frequency of allergen and microbiological testing.
Manage documentation related to quality systems, ensuring all records are accurate and up-to-date.
Collaborate with cross-functional teams to identify areas for improvement in product quality and operational efficiency.
Lead training initiatives for staff on quality control procedures and best practices.
Analyze data from quality inspections to identify trends and develop corrective actions as necessary.
Serve as the primary point of contact for regulatory agencies regarding quality-related inquiries.
Food safety: allergen testing, lot code signage, ingredient inspection
Leads mock recall, at least 2x/year
Create a clean, safe and organized factory environment
Continuous Improvement mindset: Assist in growth/optimization of production
Experience
SQF certified for Bakery
HAACP certified
Familiar with recall process and ability to run a mock recall
Proven experience in a Quality Control or Quality Assurance role within a manufacturing setting.
Demonstrated experience conducting quality audits and managing QA/QC processes.
Excellent project management skills with the ability to lead teams effectively.
Strong analytical skills to assess data trends and implement improvements.
Familiarity with quality systems and methodologies is essential for success in this role. Join our team as a Quality Control Manager where your expertise will play a vital role in maintaining our commitment to excellence in product quality and safety.
Job Type: Full-time
- $70,000-$90,000 commiserate with experience
- 10 days PTO and 6 paid holidays
- Bonus eligible
- Health insurance reimbursement
- 401K eligible
Quality Control Manager – Federal Projects
Bremerton, WA
Our client is a construction company specializing in civil construction and construction management across the Pacific Northwest, with a strong focus on government projects (including NAVFAC and USACE). They’re looking for an experienced Quality Control Manager to own quality on assigned projects and ensure all work meets contract requirements, specs, and industry standards.
You’ll coordinate inspections/testing, manage QC documentation, and work closely with the field team and subcontractors to keep projects safe, compliant, and moving — without compromising schedule or quality.
The ideal candidate has solid knowledge across civil, architectural, mechanical, and electrical scopes, and can apply that experience to maintain high standards and clean documentation on federal work.
Quality Control Manager Responsibilities:
- Maintain project submittal logs, QC reports, and as-built drawings.
- Review plans, submittals, and specifications for compliance.
- Lead weekly QC meetings and prepare daily QC reports, addressing non-conformances promptly.
- Conduct preconstruction and follow-up meetings to set and enforce quality standards.
- Inspect materials, work phases, and subcontractor performance for compliance with specifications.
- Schedule and track inspections, testing, and commissioning of project systems.
- Manage punch lists, final inspections, and project closeout documentation, including O&M manuals and warranties.
- Halt work when necessary to address safety or quality concerns.
Quality Control Manager Qualifications:
- B.S. in Engineering or Construction Management preferred, or 10 years of direct construction experience.
- At least 5 years’ experience in the construction industry with a commercial and/or industrial general contractor.
- U.S. Army Corps of Engineers “Construction Quality Management for Contractors” (CQMC) certification.
- Strong knowledge of civil, architectural, mechanical, and electrical construction methods.
- Proficient in construction software and documentation.
- Skilled in project sequencing, scheduling, and change order management.
- Valid Washington State driver’s license.
Company Benefits:
- Medical, Dental, and Vision Insurance
- Paid time-off and holiday
- 401k plan
Compensation: $115,000 - $120,000+ DOE
Pride Health is hiring a Quality Control Technician to support our client’s medical facility based in Long Beach, CA. This is a 13-week contract job opportunity and a great way to start working with a top-tier healthcare organization!
Job Summary:
The Sterile Processing Quality Control Technician ensures the highest standards of instrument cleanliness, assembly accuracy, and quality assurance in sterile processing operations. This role combines hands-on technical processing responsibilities with detailed inspection and documentation tasks critical to patient safety and process reliability. This position focuses on quality assurance beyond standard sterile processing technician duties, ensuring compliance with all regulatory and internal standards while maintaining an unwavering commitment to safety and process excellence.
Job Responsibilities:
-Follow all ANSI/AAMI standards, manufacturer Instructions for Use (IFUs), SOPs, and company Work Instructions.-Decontaminate used surgical instruments and equipment using proper PPE and protocols.-Disassemble, clean, and reassemble complex surgical instruments as required.-Accurately assemble and package instrument trays and sets per guidelines.-Operate washers, sterilizers, and other processing equipment safely and effectively.-Inspect instruments for cleanliness, functionality, and damage prior to packaging.-Document missing or damaged instruments per SOPs.-Maintain accurate and timely records of sterilization cycles, instrument tracking, and inventory levels.-Handle all instruments and customer-owned items with care to prevent damage.
Skills:
Required Skills & Experience:
-Two (2) years of hands-on experience in sterile processing, demonstrating proficiency in decontamination, assembly, and sterilization procedures.-Strong attention to detail.-Ability to work effectively under pressure in a fast-paced, team-oriented environment.-General knowledge of surgical instruments and processing protocols.-Knowledge of sterilization techniques, including steam sterilization and infection control practices.-Familiarity with ANSI/AAMI standards and manufacturer Instructions for Use (IFUs).-Skill in operating washer disinfectors, autoclaves, and other related equipment.
Additional Information:
Location: Long Beach, CA
Schedule: 2nd shift (B) - 2 PM - 10:30 PM
Pay Range: $35/Hr.- $36/Hr.
Start: 03/23/2026
*Offered pay rate will be based on education, experience, and healthcare credentials.
Interested? Apply now!
About Pride Health
As a certified minority-owned business, Pride Global and its affiliates - including Russell Tobin, Pride Health, and Pride Now - are committed to creating a diverse environment and are proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, pregnancy, disability, age, veteran status, or other characteristics.
Pride Global offers eligible employee’s comprehensive healthcare coverage (medical, dental, and vision plans), supplemental coverage (accident insurance, critical illness insurance, and hospital indemnity), 401(k)-retirement savings, life & disability insurance, an employee assistance program, legal support, auto, home insurance, pet insurance, and employee discounts with preferred vendors.
Job Title: QC Microbiology Technician I
Location: Frederick, MD
Duration: 12+ Months
**Day Shift**
100% onsite (lab environment)
Shifts: 4/10 (4 days x 10 hours/day)
SUN-WEDS 7:00am-6:00pm
OR
WEDS-SAT 7:00am-6:00pm
Job Description
Working with the Quality Control team in supporting our efforts - cancer immunotherapy. This position provides Quality Control microbiological testing for clinical and commercial manufactured product, responsible for product testing, microbial growth promotion testing, utility testing and environmental monitoring.
Responsibilities (include but are not limited to):
• Perform environmental monitoring of cleanrooms
• Collect water samples to ensure all sample collected per schedule and tested on time
• Perform and review microbiological assays such as Gram Stain, Endotoxin, Sterility, Microbial Identification, Growth Promotion, Bioburden and Plate Reading
• Perform and review visual inspection of final product
• Data entry and trend data as needed and prepare slides for management
• Assist in investigations regarding out of specifications (OOS) results, address and manage deviations related to micro procedures.
• Routine maintenance of lab equipment and lab spaces
• Review and approve all final product release test results
• Perform other duties as required
Basic Qualifications:
• AA Degree and 1+ years’ experience in Microbiology lab/Environmental Monitoring OR
• AA Degree and 2+ years’ experience in Microbiology lab/Environmental Monitoring OR
Preferred Qualifications:
• Experience in the application of microbiological techniques such as environmental air monitoring, water testing, surface monitoring
• Experience in aseptic techniques and clean room operations
• Ability to gown for entry into Aseptic core and supporting areas, and lift approximately 25 lbs.
• Ability to pass vision exam for visual inspection
• Knowledge of GMP, SOPs and quality control processes for commercial manufacturing
• Proficient in MS Word, Excel, Power Point and other applications
• Excellent interpersonal, verbal and written communication skills are essential in this collaborative work environment
• Comfortable in a fast-paced small company environment with minimal direction and able to adjust workload based upon changing priorities
• Ability to be flexible with schedule, and work overtime as needed
Job Title: Master Automotive Technician / Mechanic Location: 3838 N Fry Rd, Katy TX 77449 Job Overview: We are one of the fastest growing locations in the Christian Brothers Automotive organization. Very busy shop trending to make $3 million in 2024!. We treat our technicians like family. We are looking for Technicians who are energetic, upbeat, and have a positive attitude. The Technicians we are looking for have to seek out tough problems and challenges and not get discouraged or frustrated. And, Technicians must have a strong passion for their work and focus on doing what's right for our guests. Christian Brothers Automotive was built on the basic principle that honesty and integrity should be the driving force behind the business. Our facilities are HIGH VOLUME owned and operated by our valued franchisee partners, and are equipped with technology normally only found in newer dealership service centers. With this combination, you can enjoy a clean, upbeat work environment with access to the tools you need to get the job done right the first time. Responsibilities include, but are not limited to: Perform a wide range of automotive repairs.Accurately diagnose guests repairs.Review TSB's and other service recommendations and translate to guest needs.Honestly assess vehicles and build a detailed estimate of necessary repairs.Communicate cause and correction for guest concerns regarding their vehicle.Address any concerns from guests and interface with them on their vehicle as needed.Maintain professionalism.Keep shop in clean, working order.Complete full, accurate, and honest courtesy inspections in service to our guestsMaster MFG level diagnostic tools (MFG scan tools and subscriptions provided by CBA)
Qualifications: ASE MASTER CERTIFICATIONS ARE A PLUS AND QUALIFIES YOU FOR GREATER HEALTHCARE CONTRIBUTIONSDrive to flag 60+ hours per week4+ years automotive repair experience is required.Applicants must be team oriented, energetic and have an upbeat attitude.Capable of diagnosing and repairing any/all types of vehicles.Flexible and Focused on maintaining a high level of customer satisfaction.Strong aptitude and ability to accurately and quickly perform alignments.Ability to quickly master factory scan tools. Physical Requirements: Occasionally lift and/or move over 100 pounds.Be able to work with tools on vehicles lifted above their head.Work in tight spaces as dictated by the vehicle's needed repair.Have the needed dexterity in order to efficiently use hand-toolsWalk/stand for the majority of the workday.Drive manual transmission vehicles.Keeping a brisk work pace in a high-volume environment.Efficiently navigate a computer.
Christian Brothers Automotive (CBA) began in 1982 with the simple premise of providing precision auto repair with transparency, integrity and a philosophy of people first. All 300+ CBA locations offer a modern facility equipped with manufacture-level diagnostic equipment and the latest factory scan tools. CBA shops also offer their technicians a consistent workload, free training, full-time live technician support and access to our private Technician Assistance Center. All of your information will be kept confidential according to EEO guidelines. Christian Brothers Automotive is an Equal Opportunity Employer. Christian Brothers Automotive locations practice "At-will" employment practices. PandoLogic. Keywords: Automotive Technician, Location: Katy, TX - 77491
Machinist – Level III
Arundel, ME
Position Overview
A manufacturing organization is seeking a Level III Machinist to produce precision components and tooling using a variety of manual and CNC machining equipment. This role involves interpreting complex blueprints, drawings, and verbal instructions to manufacture medium- to high-complexity parts while maintaining strict dimensional tolerances and quality standards. The Machinist may also support prototype development and collaborate with engineering teams on new product and process improvements.
Key Responsibilities
- Set up, operate, and maintain CNC milling and turning centers in accordance with detailed blueprints, job routings, and work instructions.
- Review and retrieve job-related documentation, including part drawings, tooling lists, and manufacturing instructions.
- Select appropriate cutting tools, fixtures, and workholding methods for a variety of materials and machining operations.
- Perform complex machining operations for both proven and unproven parts, including prototype and experimental work as required.
- Install, align, secure, and adjust cutting tools and workpieces; monitor machine feeds, speeds, and offsets to ensure optimal performance.
- Use precision measuring instruments (e.g., calipers, micrometers, gauges) to verify dimensions and maintain tight tolerances.
- Inspect finished parts for defects and ensure compliance with quality and specification requirements.
- Deburr and finish all machined surfaces to meet engineering and quality standards.
- Accurately document production quantities, inspection results, and required processes within an ERP or manufacturing system.
- Participate in continuous improvement initiatives to enhance machining efficiency, quality, and safety.
- Maintain a clean, organized, and safe work environment in compliance with all safety regulations.
- Assist with the development of new machining methods, tooling, or process improvements for complex components.
- Perform additional duties as assigned.
Qualifications
Experience & Education
- 6–8 years of hands-on machining experience in a manufacturing environment.
- High school diploma or equivalent, with additional technical or vocational training preferred.
Technical & Professional Skills
- Strong attention to detail and commitment to precision workmanship.
- Ability to interpret customer specifications, engineering drawings, and technical documentation.
- Proficiency with basic computer systems and manufacturing software.
- Solid problem-solving and troubleshooting skills.
- Proficient use of precision measuring tools, including calipers and micrometers.
- Strong mathematical skills, including fractions and basic arithmetic.
- Effective communication skills and the ability to work collaboratively in a team environment.
- Thorough understanding of workplace safety requirements and best practices.
- Commitment to maintaining a clean and organized work area.
Physical Requirements
- Ability to lift and/or move materials weighing up to 50 pounds.
- Visual acuity including close vision, distance vision, depth perception, and the ability to adjust focus.
- Manual dexterity to handle tools, components, and equipment for extended periods.
- Ability to stand, walk, and perform repetitive tasks for prolonged periods of time.
Additional Information
- Supervisory Responsibilities: None
- Travel: Not required
Title: Project Manager - Traffic Control
Classification: Exempt
About The Organization
RoadSafe Traffic Systems is the largest national provider of traffic safety products and services in the United States. RoadSafe serves customers in all 48 contiguous states through its network of more than 60+ branch locations. At RoadSafe, we offer competitive pay, growth potential, and an excellent benefits package, including medical, dental, vision, and 401(k) plans for those who qualify. We recognize and value diversity and are committed to creating an inclusive environment for all employees.
Position Summary
The Project Manager is responsible for overseeing and managing all aspects of roadway projects, ensuring safety, efficiency, and quality. This role involves managing project teams, coordinating with internal and external stakeholders, and ensuring that projects are delivered on time, within budget, and in accordance with contract specifications. The Project Manager will also handle customer relations, contract production, and project execution while ensuring compliance with safety regulations and company policies. Additionally, the role includes managing branch operations, overseeing the critical path of projects, and ensuring optimal resource allocation and project planning.
Key Responsibilities
- Ensure all projects are executed safely and in compliance with corporate safety policies.
- Manage projects from initiation through completion, ensuring conformance to contract scope, quality standards, and cost-effectiveness.
- Coordinate labor needs, equipment, and all project resources.
- Oversee project permits, design plans, and drawings.
- Develop and manage employee schedules, ensuring accurate time reporting.
- Deliver projects on time, within budget, while optimizing cash flow.
- Manage project risks, timelines, and cost variances.
- Oversee branch operations, including equipment management and Department of Transportation (DOT) compliance.
- Make recommendations and decisions on hiring, termination, advancement, and employee status changes.
- Mentor and develop project personnel, enhancing team skills and performance.
- Communicate project status, directions, and solutions to customers and stakeholders.
- Provide regular, accurate forecasts of revenue, margins, costs, and project milestones.
- Ensure all projects are thoroughly documented, including close-out reports.
- Act as the primary point of contact for customers, resolving issues and maintaining positive relationships.
Key Leadership Competencies
- Lead by example, demonstrating a strong focus on safety, business ethics, and work-life balance.
- Foster a safety-oriented culture in construction environments.
- Exhibit strong communication skills, earning respect from subordinates, vendors, and customers.
- Demonstrate leadership in high-uncertainty environments.
- Build and lead cohesive teams, holding team members accountable for performance.
- Focus on maximizing profit and cash flow through sound decision-making and project management.
- Handle customer and agency interactions with professionalism, addressing scheduling, disputes, and scope changes effectively.
Education, Experience, And Skills
- High School diploma or equivalent required.
- Minimum of 5 years of management experience, ideally within traffic control or construction.
- Strong understanding of financial aspects of job costing, variance analysis, and “bid to actual results.”
- Ability to effectively schedule resources to maximize project efficiency.
- Experience in projecting revenue and costs based on backlog and bid pipeline.
- Knowledge of branch-specific operations, including experience with unions and labor relations (where applicable).
- Proficient in Microsoft Office (Excel, Outlook, Word) with the ability to learn ERP systems.
- Excellent customer service and communication skills, both written and verbal.
- Involvement in industry trade associations, coalitions with state DOT, or similar groups is preferred.
- Must have a valid driver’s license, a clean driving record, and be able to pass a background check and drug test.
EOE Statement
RoadSafe is an Equal Opportunity Employer/including Disabled/Veterans
We are currently seeking a full time Material Handlers to grow with us! Candidates hired into this role will be responsible for inventory control on the production floor, ensuring that materials are brought efficiently and accurately to machines to keep production downtime to a minimum.
We offer support at every step of your career with on-site healthcare facilities, 401(k) retirement savings, paid holidays and vacations, and many more great benefits.
You'll proudly wear Quad blue and stand shoulder to shoulder with the team that's transforming an industry. Your work matters at Quad.
Essential Duties & Responsibilities
* Move product/skids with a hand jack, motorized Raymond (Big Joe) lift or Forklift (training provided).
* Servicing of press and finishing machines to move product throughout the plant.
* Maintain accurate inventory of product with the use of an on-board PC and RF bar coding system.
* Loading and unloading of finished product and materials from semi-trailers and auto-wrapper using a forklift.
* Comply with all quality, safety and work rules and regulations.
* Effectively communicate with team members.
* Follow all clean-up and housekeeping procedures.
Qualifications
The successful candidate will have or be able to do the following:
* Must be at least 18-years of age or older.
* Strong computer skills preferred.
* Interested in working with automation in a manufacturing setting.
* Strong ability to problem-solve in a manufacturing setting.
* Prior forklift experience preferred, but not required.
* Printing, Finishing (Bindery) or Warehouse experience is preferred.
* Ability to troubleshoot and solve problems.
* Strong mechanical aptitude.
* Comfortable with technology
* Ability to work independently with minimal supervision.
* Ability to read, understand and follow both written and verbal instructions.
* Good math skills
* The ability to use repetitive hand/wrist movement.
* Ability to multi-task and prioritize job need.
* Ability to be a team player in a fast paced, detail orientated production environment.
* Ability to follow instructions and work independently.
* Strong mechanical aptitude.
* Ability to write and read measurements.
* Ability to read, understand and follow both written and verbal instructions.
* Ability to lift stacks of end boards or banding strap rolls (~30 -60lbs) as needed.
* Ability to adjust stacker using a touch screen.
* Ability to use a vibrating jogging table.
* The ability to take stacks of loose signatures or bundles ranging (5-30 lbs.) off a pallet or conveyor up to 48" in height and transfer to tabletop work surface 42", and then place into a collator hopper or mail bags that potentially weigh from 5-75 lbs.
* Employee will be operating a PIV - NO EXPERIENCE NECESSARY. We will train.
* Safety minded.
Additional Shift Information
* Hiring both part-time and full-time positions.
* Full-time is 12-hour shifts (7am-7pm or 7pm-7am, switching every 4 months)
* Part-time 12 hours shifts preferred but will be able to accommodate 6 and 8 hours shifts.
We offer excellent benefits to eligible employees, including 401(k), holidays, vacations and more.
Quad is proud to be an equal opportunity employer. We are committed to creating a place of belonging — a space where employees do not need to sacrifice who they are to exist and grow in our workplace. Quad does not discriminate on any unlawful basis including race, religion, color, national origin, disability, gender, gender identity, sexual orientation, age, marital status, veteran status, genetic information, or any other basis prohibited by applicable federal, state, or local laws. Quad also prohibits harassment of applicants and employees based on any of these protected categories.
Drug-Free Workplace
Bi-Lingual (English/Spanish) preferred but not required Monday to Friday and Saturdays on occasion 7am to 4 or 8am to 5pm.
$23.00-25.00/hr Chicago, L 60632 Please send resumes to All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.
Elite Staffing offers the following benefit programs for your participation: Medical, Dental, Vision, Voluntary Benefits, 401k Retirement Plan, and Commuter benefits.
Our hiring process may include the use of artificial intelligence (AI) to assist in recruiting candidates.
AI may be used to collect information and grade, rank, or score your answers.
All employment decisions are made by human reviewers.
By submitting your application, you authorize Elite Staffing, Inc.
to contact you using the contact information you have provided for employment-related activities via any method, including SMS, email, and phone calls, including through the use of automated technology, AI generative voice, and pre-recorded and/or artificial voice messages.
For accommodations or to opt out of AI-assisted communication, you may unsubscribe from any SMS message and/or inform the AI technology of your request to opt out of AI-assisted communications.
All personal information provided will be handled in accordance with our Privacy Policy found on our website.
All employees of Elite Staffing must be 18 years or older and authorized to work in the United States.
Elite Staffing, Inc.
is proud to be an equal opportunity employer.
Our policy of equal employment opportunity is to recruit, hire, train and promote persons without regard to race, color, religion, national origin, sex, age, disability, handicap or any other protected status.CB3
Job Summary
Provide analytical support and data generation for daily chemistry testing activities related to raw materials, in- process and finish products. Perform all testing in a timely and accurate manner in accordance with approved GMP documents (test methods, Specifications, SOPs).
Chemist I
Essential Functions:
- Inspects components, products and/or processes to ensure conformance with standards.
- Executes laboratory procedures for sample preparation
- Performs materials analysis of substantial variety & complexity using ARx test methods, compendia methods, specifications with minimal supervision.
- Ensure all analytical operations comply with cGMPs & ARx procedures and all laboratory experiments are properly documented in notebook and are in accord with regulatory requirements.
- Provide support to routine USP water and environmental testing.
- Works with minimal supervision/direction in expediting completion of laboratory assignments.
- Abide by the ARx Laboratory Chemical Hygiene Plan and other safety policies. Maintains a safe and clean work environment, notifying the supervisor of unsafe practices, conditions, or acts; L-II takes on increasing responsibility for surfacing and implementing improved safety practices.
- Responsible for following all applicable waste handling procedures.
Additional Responsibilities:
- Completes required paperwork / documentation accurately, neatly and in a timely manner.
- Responsible for the proper disposal of hazardous waste into the proper labeled containers and drums.
- Performs other duties and responsibilities as assigned.
- Make identifiable and substantial contributions to continuous improvement. Performs all duties consistent with established ARx guideline consistent with all regulatory requirements. Actively complies with and endorses Department and Company objectives.
Job Specifications:
- BS (or higher) degree in Chemistry, Microbiology, or closely related discipline and 0-2 years lab experience (preferably pharmaceutical GMP) or requires high school education and 5 years minimum lab experience (preferably pharmaceutical GMP).
- Knowledgeable in the application of various analytical techniques such as chromatography and spectroscopy; thermal analysis and wet chemistry techniques desired.
- Basic knowledge and understanding of scientific principles involved in the performance of analytical test methods.
- Ability to efficiently utilize time (coordinate several assignments concurrently).
- Ability to read and interpret documents such as test methods and procedure manuals.
- Knowledge of requirements for maintaining proper laboratory otebook documentation
- Must have above average computer skills and knowledge; specially in the operational use of analytical equipment have a computer interface.
- Ability to perform basic mathematical functions and apply basic concepts such as mean and standard deviation.
- Good communication skills (verbal and written).
- Excellent interpersonal skills.
- Requires common physical characteristics and abilities, such as above average agility and dexterity; physical exertion such as long periods of standing, recurring bending, crouching, stooping, stretching, reaching or similar activities should be expected.
- Work environment involves moderate risks or discomforts requiring special safety precautions, will be required to use personal protective equipment.
Physical Demands:
Sitting: 67-100%/day
Standing: 67-100%/day
Walking: 67-100%/day
Kneeling: 1-33%/day
Reaching: 1-33%/day
Overhead Reaching: 1-33%/day
Crawling: Never
Twist/Pivot at Waist: 1-33%/day
Bending: 1-33%/day
Upward Gaze: 1-33%/day
Downward Gaze: 1-33%/day
Squat: 1-33%/day
Balance: Rarely
Light Grasping: 1-33%/day
Heavy Grasping: Rarely
Fine Motor: 1-33%/day
Foot Pedal: Rarely
Hand Controls: 34-66%/day
Manufacturing Operations Manager Position at Blue Water Controls
Who We Are
At Blue Water Controls we design and build custom automation equipment. We are part of the most capable and trusted group of automation solution providers in the industry, the FANUC Authorized System Integrator Network. In 2024 we received the Michigan 50 Companies to Watch Award.
We are a progressive and growing company located outside of Port Huron, just a few miles from the beaches and blue waters of Lake Huron. Our team is a friendly group of people who are dedicated to customer service, have a shared vision of excellence, and who collectively shape our company’s future.
Who You Are
The Manufacturing Operations Manager will oversee all aspects of manufacturing operations, and ensure that projects are completed on time, within budget, and to specification.
This role combines day-to-day operational management with long-term strategic planning to support company growth and ensure safe, efficient, and high-quality production of custom automation systems.
This role requires a mix of strategic thinking, practical know-how, and a roll-up-your-sleeves attitude.
Your Key Responsibilities are in these Four Areas
Operations Management
- Lead and manage all manufacturing activities, including mechanical assembly, panel building, machining, and final equipment testing and runoff. Establish work priorities and timelines to meet delivery dates and quality standards.
- Ensure accurate inventory, Bill of Materials tracking, equipment resource and subcontractor services to meet project demands.
- Oversee facility maintenance which includes creating a clean and organized shop environment, curb appeal, buildings and grounds, equipment, vehicles, and maintenance.
Safety & Compliance
- Establish and maintain a strong safety culture throughout the manufacturing facility.
- Develop and enforce safety protocols, procedures, and training programs in compliance with OSHA and other applicable regulations.
- Serve as the primary point of contact for workplace safety initiatives, employee trainings and compliance efforts.
Strategic Planning & Process Improvement
- Develop and execute short- and long-term manufacturing strategies aligned with company growth objectives. Provide a clear sense of direction and focus.
- Assess equipment and workforce needs to support future growth, including capacity planning and capital investments.
- Identify opportunities to introduce lean manufacturing practices, automation, or new technologies.
Leadership & Team Development
- Manage and mentor a team of skilled builders, technicians, machinists, and shop personnel.
- Support employee development through training, performance feedback, and goal-setting.
- Foster a culture of accountability, collaboration, and continuous improvement that is built on the foundation of the Core Values of BWC.
Benefits
- Competitive pay
- Healthcare (BCBS), dental, vision, and short-term disability
- Life Insurance of $100,000 (because we care about your family too)
- Bonus eligibility
- Paid time off – because we believe a balanced life is an abundant life
- Great environment where employees are valued
Community Profile
Our company is headquartered in St. Clair County; a special place to live, work, and play. The county’s eastern border is the St. Clair River and stunning Lake Huron. It is home to more than 163,000 residents, abundant natural resources, fantastic year-round recreational opportunities, trails, beaches, community festivals, restaurants, night life, and theatres. Our mix of charming downtowns and gorgeous rural vistas provide residents with an amazing quality of life here in the Blue Water Area.
Ready to Apply?
Send us your resume; we would love to hear from you!
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a 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.
Job Description
At Boeing, we innovate and collaborate to make the world a better place. We’re committed to fostering an environment for every teammate that’s welcoming, respectful and inclusive, with great opportunity for professional growth. Find your future with us.
Boeing Commercial Airplanes is excited to offer opportunities for an Assembler Installer Cable Controlled Systems to join our Joint and Installation team in Everett and Renton, Washington.
As an Assembler Installer for Cable Controlled Systems, you will be pivotal in ensuring the highest standards of quality and safety in the installation and assembly processes. Your expertise will be essential as you perform critical tasks such as reaming, riveting, and setting cable tensions using a tension meter, all while adhering to precise specifications. You will meticulously select and verify parts, ensuring they are free of defects and suitable for installation, while also utilizing blueprints and work orders to guide your work. Your attention to detail will be crucial as you clean surfaces, apply sealants, and conduct thorough inspections to confirm that all assemblies meet regulatory compliance and operational excellence.
You will play a critical role in upholding our commitment to safety and quality standards, ensuring that all operations meet regulatory compliance and operational excellence. If you are detail-oriented, possess strong technical skills, and thrive in a collaborative environment, we invite you to apply and be a part of our mission to deliver excellence in aviation.
Position Responsibilities:
Perform pickup, rework, authorized changes, and functional checks on work typically installed or assembled by lower classifications.
Use a tension meter to set cable tension according to specifications.
Conduct reaming and riveting as necessary to complete work assignments.
Report job handicaps, such as errors in parts, materials, or assembly procedures, following shop procedures.
Select appropriate parts, materials, and tools, and work with blueprints, assembly pages, and work orders to install and adjust cable-controlled systems in the aircraft.
Review bar charts or automated timelines to determine job assignments and obtain necessary drawings.
Locate work areas using drawings or paperwork that specify airplane and section numbers.
Verify kitted parts against installation plans and bill of materials to ensure they are correct and free of defects.
Obtain parts from the Parts Control Area if they are not pre-picked, ensuring they meet specifications.
Drill, ream, and countersink holes in parts/assemblies per specifications, using appropriate tools.
Disassemble parts and deburr holes to prepare for fastener installation.
Use solvents to clean surfaces prior to sealing or assembly, and apply sealants, alodine, primers, adhesives, and special finishes as required.
Install cable control pulleys and rig control cables according to drawings and specifications.
Check and adjust actuator motors for full travel of flight control systems using power sources and hand tools.
Clean the work area and ensure the removal of Foreign Object Debris (FOD) and submit completed jobs or in-process checks to inspectors as required.
Physical Demands and Potential Hazards:
Perform physical tasks that include lifting weights ranging from 10-15 lbs to 15-35 lbs.
Engage in various movements such as reaching, handling, turning, twisting, lifting, lowering, climbing, balancing, bending, kneeling, crouching, and squatting.
Work in environments that may involve contact with metals, solvents, and coolants.
Operate in proximity to moving parts and tools, sharp cutters, and potential slipping hazards.
Adapt to varying noise levels and atmospheric conditions.
Utilize personal safety gear to protect face/eyes, hands/arms, and feet while performing job duties.
This position is expected to be 100% onsite. The selected candidate will be required to work onsite at one of the listed location options.
This position must meet Export Control compliance requirements, therefore a “US Person” as defined by 22 C.F.R. § 120.15 is required. “US Person” includes US Citizen, lawful permanent resident, refugee, or asylee.
Current Boeing employees working in Puget Sound must submit an Employee Request Transfer (ERT) to be considered in the eligible candidate pool. Resumes of current Puget Sound Boeing employees submitted via Careers at Boeing will not be considered.
Basic Qualifications:
Experience using hand tools and/or hand-held power tools
Experience working with safety and quality processes and procedures.
Basic Computer experience and competency.
Ability to walk constantly throughout the workday; stand 6-8 hours per day; climb or work from stairs/steps up to 8 hours per day; climb ladders; bend and twist frequently up to six hours per day; squat and kneel.
A ble to perform work at heights up to 50 feet above ground level with appropriate safety gear.
Preferred Qualifications:
Experience reading and interpreting drawings, specifications,
material processes, schematic and diagrams
Attended a Boeing partnered manufacturing related high school or
Preferred community and technology college academic program
Typical Education & Experience:
High school graduate or GED preferred.
Relocation:
Relocation assistance is not a negotiable benefit for this position. Candidates must live in the immediate area or relocate at their own expense.
Drug Free Workplace:
Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies.
Union Representation Statement:
This is an hourly position governed by the International Association of Machinists (IAM-751) Collective Bargaining agreement.
Shift Work Statement :
This position is for a variety of shifts
Total Rewards & Pay Transparency:
At Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities.
The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work.
The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.
Pay is based upon candidate experience and qualifications, as well as market and business considerations.
Summary pay range: $24.32 – $53.30
Applications for this position will be accepted until Sept. 04, 2026
Language Requirements
English Preferred
Relocation
Relocation assistance is not a negotiable benefit for this position.
Visa Sponsorship
Employer will not sponsor applicants for employment visa status.
Shift
This position is for variable shift
Equal Opportunity Employer:
Boeing is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
