Common Waste Jobs in Usa

3,606 positions found — Page 2

Hair Stylist - Carmel Commons
✦ New
Salary not disclosed
Charlotte, NC 1 day ago

Join a locally owned Great Clips® salon, the world's largest salon brand, and be one of the GREATS! Whether you're new to the industry or have years behind the chair…great opportunities await!!

Now hiring licensed stylists at Longitude Great Clips. Join a busy, established salon with a steady flow of clients and a supportive, team-oriented environment. We offer flexible scheduling, paid holidays, medical benefits for full-time team members, and a 401(k) with partial company match. With over 20 years of success, we provide stability, structure, and real opportunities for growth. If you enjoy a team atmosphere, value consistency, and have a passion for making people look and feel their best, apply today!


Bring Your Skills and We'll Provide*:

  • A steady flow of customers - no current clientele required
  • Guaranteed hourly wages and tips
  • Flexible scheduling that fits your needs (full-time and part-time shifts may be available)
  • Opportunities to sharpen your shear…err we mean skills, with award-winning technical training and ongoing education
  • Potential career advancement opportunities to help you achieve your unique career goals. Want to be a salon manager, trainer, or part of an artistic design team? You can make that happen.
  • The ability for you to make an impact in your community
  • The recognition you deserve for a job well done

*Additional benefits vary by salon location.


Hair Stylist/Barber Qualifications:

  • Cosmetology License and/or Barber License (licensing requirements vary by state/province)
  • The passion to build genuine connections with customers and provide GREAT haircuts
  • The desire to deliver a consistent Great Clips® brand experience (don't worry, training is provided)
  • The ability to work with teammates to develop a supportive and positive salon vibe

Put your passion and skills to use in a rewarding position with a Great Clips® salon team. JOIN THE TEAM TODAY!

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LVN, Licensed Vocational Nurse Clinic - Broadway Commons Primary Family Hiring Incentive Avail
✦ New
Salary not disclosed
Tyler, Texas 11 hours ago
Description Summary: Provides care under supervision of physician or registered nurses for clinic patients, according to established standards and practices.

Performs various lab procedures when necessary and in accordance with competency.

Responsibilities: Meets expectations of the applicable OneCHRISTUS Competencies: Leader of Self, Leader of Others, or Leader of Leaders.

Under the direction of the physician; performs basic patient care duties including, but not limited to, obtaining vital signs, weighing patients, and collecting specimens including phlebotomy (specific to site).

Assists provider(s) in examination and treatment of patients and with procedures.

Assist with patient flow through the clinic.

Answers phone/records phone messages, and assists provider(s) with patient related calls.

Assists in scheduling test appointment, results and pre-certification.

Documents any information related to patient.

Assists provider(s) with medication refills.

Administers medications/immunizations according to provider order.

Cleans and restocks exam rooms.

Cleans equipment in accordance with policy.

Orders stock supplies from supply department (specific to site maintains sterile technique and utilizes universal protocol.

Performs routine clerical duties assigned, including but not limited to locating patient charts, filing and the completion of routine forms.

Attends/completes required meetings and in-service training and performs other duties as assigned.

Requirements: CERT LVN License in state of employment or compact BLS Work Schedule: 8AM
- 5PM Monday-Friday Work Type: Full Time
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Driver-AJ Blosenski-Honey Brook, PA
Salary not disclosed
Honey Brook, PA 5 days ago

Why Choose Us?

We are Waste Connections, an integrated services company that provides solid waste collection, transfer, disposal and recycling services to local residents and businesses throughout the U.S. and Canada. We’re proud to be a different kind of company with a different kind of culture. One where self-directed, empowered employees have our trust and full support to realize their potential as they strive to make a bigger and better impact on their communities and careers every day.

Our priority is to make sure we hire safe drivers that care about the service provided to the community. As a driver with us the minimum responsibilities are:

  • Safely operating a garbage truck on specified routes to collect solid waste.
  • Reading route sheets and service each customer identified on the sheet or assigned by the dispatcher.
  • Performing routine post and pre route inspections on vehicles such as checking fluids, safety equipment, and tires.
  • Having professional and courteous interactions with our customers when needed.
  • Perform other miscellaneous job-related duties as assigned.

What we need from you:

  • Valid Class A or B CDL
  • Clean driving record
  • 1 year of local route driving experience

What you’ll get from us:

  • Competitive Compensation
  • 401(K) with company match; let us help you save for your future
  • Healthcare; Medical, Dental, Vision
  • Perks, perks, perks!  Employee Assistance Mental Health Program, Emergency Travel Assistance, Prepaid Legal Plan, Scholarship Opportunities for kids, Employee Stock Purchase Plan, Employee Relief Fund
  • Insurance: Life, Short Term/Long Term Disability

Waste Connections is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to disability or protected veteran status.

#ACBoost

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CDL Truck Driver - Commercial - $2000 Sign on Bonus
✦ New
Salary not disclosed
Antioch, TN 11 hours ago
WM Driver Position

$2,000 Sign On Bonus!

A rehire will not be eligible to receive the sign on bonus if rehired within 365 days from the date leaving WM.

What is the value of a WM job?

The value of a WM job is more than a paycheck. It's a way to create opportunities for you and your family.

We Are Stable: Our WM team is home every day, and our team members perform essential and meaningful work.

We Are Committed to Growth: Annual Education Assistance Benefit available for team members.

We Are Investing in You: Amazing Medical, Dental & Vision, 401K with match, discounted stock options, dependent day care, and more!

Who are we? #WeAreWM

Ready to roll with us? Click Apply to join the WM (formerly Waste Management) team today.

I. Job Summary Drivers operate heavy-duty trucks with front, side, or rear-end load lift attachments dependent on the line of business they're operating in and the type of truck they're operating. Drivers will transport the material to a disposal, transfer or recycle facility when trucks reach legal load capacity. Commercial Drivers are responsible for providing the pick-up service of containers filled with waste or recyclable material. Containers may weigh in excess of 1,000 pounds and at times require drivers to maneuver wheeled containers to a pick-up stage area. Commercial Drivers navigate high-traffic and congested roadways, driveways, alleyways, and lots. Highly skilled backing maneuvers are essential to successfully perform this job. Residential Drivers are responsible for the collection of residential household waste or recyclable material and must safely maneuver vehicles in residential environments. Residential Drivers navigate high-traffic and congested roadways, driveways, alleyways, and lots. Roll-off Drivers are responsible for preparing, loading, and transporting large mobile open-top and compactor containers from customer locations. Roll-off Drivers will navigate driveways, alleyways, lots, and high-traffic roadways and may operate in tight overhead environments while on industrial routes. Highly skilled backing maneuvers are essential, to successfully perform this job.

II. Essential Duties and Responsibilities

  • Operates vehicle in accordance with Waste Management Safety and Life Critical Rules, OSHA (Occupational and Safety Health Act) and DOT (Department of Transportation) requirements as well as all local, state and federal laws.
  • Performs pre and post-trip inspections of assigned vehicle and documents checks utilizing the standard DVIR (Driver Vehicle Inspection Report).
  • Immediately reports all unsafe situations or service-related issues to Operations Manager or Dispatch.
  • Attends and participates in all scheduled training programs, briefings, and meetings as required by WM or directed by the Route Manager.
  • Works closely with Operations Manager to improve route efficiencies and identify best practices.
  • Notifies Operations Manager of any incidents, accidents, injuries, or property damage.
  • Notifies Operations Manager or Dispatch of service interruptions including closed or impassable streets or alleyways, receptacles too heavy to service or potential safety hazards.
  • Communicates customer requests to Operations Manager or Dispatch.
  • Completely dumps all receptacles and leaves the customer's location clean and free of debris.
  • Follows route assignments as directed and completes end-of-day documentation and check-out process.
  • Performs all duties as scheduled by Operations Manager or Dispatch and assists other drivers as directed to meet customer needs.

III. Qualifications A. Required Qualifications

  • 1 year operating a vehicle requiring a CDL or
  • 1 year equivalent military driving within the last 7 years and
  • Able to read, write, and speak English well enough to interact with the public, understand traffic signs, respond to official questions, and complete records or reports and
  • Must be at least 18 years of age and
  • Legally eligible to work in the country where the position is located
  • (CDL)-Class A Commercial Driver License (CDL) Class A, with an air-brake endorsement Upon Hire or
  • (CDL)-Class B Commercial Driver License (CDL) Class B, with an air-brake endorsement. Upon Hire
  • Able to read, write, and speak English well enough to interact with the public, understand traffic signs, respond to official questions, and complete records or reports.

B. Preferred Qualifications

  • High School Diploma or GED (accredited)

IV. Physical Requirements Listed below are key points regarding physical demands, physical and occupational risks, and the work environment of the job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

  • Standing
  • Walking
  • Lifting
  • Pushing
  • Pulling
  • Crouching
  • Reaching
  • Handling
  • Sitting
  • Talking
  • Hearing

V. Benefits At WM, each eligible employee receives a competitive total compensation package including Medical, Dental, Vision, Life Insurance and Short Term Disability. As well as a Stock Purchase Plan, Company match on 401K, and more! Our employees also receive Paid Vacation, Holidays, and Personal Days. Please note that benefits may vary by site.

If this sounds like the opportunity that you have been looking for, please click Apply.

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Dental Hygienist
Salary not disclosed
Middletown, OH 6 days ago
$7,500 Sign on Bonus

Dental Hygienist

Liberty Commons Family Dental is looking for a Dental Hygienist to join our team.

Hours needed: Tuesday-Friday 8-5, or Monday-Thursday 8-5

Why Liberty Commons Family Dental?

As an elite clinical provider and patient advocate, you’ll receive best in class non-clinical support to provide exceptional lifetime patient care while obtaining unparalleled education to enhance your clinical skills. You’ll work in an environment that encourages full clinical autonomy, giving your patients the time and attention they need, with the ability to tap into a hygiene mentor program. You’ll work a schedule that inspires work life balance and receive competitive benefits. Provide outstanding patient care, invest in your community, and do it all with the support of Heartland Dental.

As a Dental Hygienist, you’ll be recognized as an elite clinical provider and patient advocate. You’ll be an integral member of the patient care team, giving your patients the time and care they need, deserve and desire. With best-in-class support through our robust Hygiene mentor program and unparalleled educational offerings to enhance your clinical skills – you’ll be 100% supported as you provide exceptional lifetime care to your patients!

What You’ll Gain

- Competitive benefits including health insurance and retirement savings plans, six paid holidays and PTO (paid time off)
- Continuing education to provide you opportunity to develop your full potential and enhance your clinical skills to provide education and care to your patients.
- Access to an expansive network of mentors with 1:1 hygiene mentorship support and networking opportunities available at your fingertips.
- Unparalleled business support and the highest quality supplies and labs to deliver exceptional patient care.
- Opportunity to be a part of a secure company with 20+ years of industry leading experience that provides a stable career with unlimited growth potential

About Liberty Commons Family Dental

Liberty Commons Family Dental, like each Heartland Dental supported office, is unique to the community and the patients they serve. With the support of a practice manager, a highly trained team on site, coupled with a vast network of experts across the nation, you’ll be completely connected to all the resources and support of Heartland Dental.

- Join a 7 person team that thrives on collaboration, communication and community.

Minimum Qualifications

- Current dental hygienist license in Ohio and an Associate’s or Bachelor’s degree in dental hygiene (where required)
- Excellent working knowledge of dentistry, dental hygiene procedures, dental patient screening and medical history documentation
- CPR Certification

Preferred Experience

- New grads and experienced hygienist are encouraged to apply.
- Experience using Velscope, Diagnodent, digital scanner, digital x-rays and electronic medical record systems
- Desire to continue learning and grow clinical skills to meet needs of patients and provide preventative care and overall maintenance of patients’ dental health
- Clinical needs as required by office

Physical Requirements

- Ability to perform essential duties as deemed necessary by the Office/ Doctor/ Heartland Dental with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties of the position
- Prolonged periods sitting and standing
- Must be able to lift and carry up to 45 pounds at times
- Availability to attend virtual training sessions (or in-person) periodically throughout the year
- As part of our commitment to maintaining a safe and healthy environment for both team members and patients, a tuberculosis (TB) test is required for all new hires in dental office positions. This is a standard requirement for dental office roles and must be completed prior to starting employment. The test will be arranged during the pre-employment process, and any necessary guidance or paperwork will be provided. Not applicable in the state of FL & TN.

Who is Heartland Dental?

Heartland Dental is the nation's largest dental support organization, providing non-clinical administrative support services to more than 3,000 supported doctors across 39 states and the District of Columbia in over 1,800 dental offices. Each Heartland Dental supported office is unique to the community and the patients they serve. Supported doctors are the leaders of their practice and retain clinical autonomy. All Heartland Dental supported doctors are united by a common goal: delivering the highest quality dental care and experiences to the communities they serve.

At Heartland Dental, we’re committed to living our core values which promote diversity and inclusion. We provide all employees and applicants for employment the protections of federal, state, and local laws affording equal opportunity in employment.

By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Heartland Dental Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at Category:Healthcare, Keywords:Dental Hygienist, Location:Middletown, OH-45042
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Crew Member - Urgently Hiring
Salary not disclosed
Ashland, VA 2 days ago
Taco Bell Virginia Center Commons is looking for a full time or part time crew member to join our team in Ashland, VA. As a Taco Bell Virginia Center Commons crew member, you can be the smiling face that greets and serves our guests or a cook who makes things happen in the kitchen. Working with us will give you the flexibility to be whatever our team and guests needs you to be. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime.

What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: You're a fun and friendly person who values customers and takes absolute pride in everything you do. Verbal communication skills are key – you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier – and more fun – with some teamwork.

Responsibilities:
-Knowledge of proper safe handling techniques for all food or chemicals used
-Anticipates kitchen member needs by constantly evaluating environment and responding to cues as necessary
-Maintain a high standard of cleanliness and orderliness in all kitchens, loading dock, dumpster and utility work areas
-Assists with receiving delivery of product on behalf of our restaurant team
-Complete daily and weekly checklists
-Maintain a proactive approach to the health, safety and security of all staff at all times
-Be vigilant for any hazards, alerting a manager as necessary
-Greet guests and provide a memorable experience
-When necessary, resolve guest issues
-Share your positive high energy and enthusiasm with focus and commitment to exceed customers expectations
-Not only will you work with our crew members, you will be part of an overall team helping to support the success of Taco Bell Virginia Center Commons
-Bring your outgoing personality and smiles

We can't wait to see you for an interview for our full time or part time crew member position at Taco Bell Virginia Center Commons. Apply now!
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Restaurant Supervisor - Urgently Hiring
🏢 Taco Bell Virginia Center Commons
Salary not disclosed
Ashland, VA 2 days ago
Taco Bell Virginia Center Commons is currently hiring a full time or part time Restaurant Supervisor for our Ashland, VA location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell Virginia Center Commons in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills.

Restaurant Supervisor responsibilities
-Monitor team members to follow all service standards.
-Supervise service of guests, being watchful of signals from guests in need of service.
-Assist manager to establish and monitor sidework duty completion.
-Read daily communication sheets from previous shift and prepare one for the following shift.
-Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up.
-Communicate both verbally and in writing to provide clear direction to staff.
-Comply with attendance rules and be available to work on a regular basis.
-Perform any other job related duties as assigned.

Thanks for your interest in this role. We hope to meet you soon. Taco Bell Virginia Center Commons is hiring immediately, so please apply today!
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Store Supervisor - Urgently Hiring
🏢 Taco Bell Virginia Center Commons
Salary not disclosed
Ashland, VA 2 days ago
Taco Bell Virginia Center Commons is looking for a full time or part time Store Supervisor for our location in Ashland, VA.

As a Store Manager, you will assist the General Manager in managing the operations and staff on a day to day basis, including the execution of all company policies, procedures, programs and systems.

The store supervisor also ensures compliance with all Federal, State and local laws and ethical business practices.

You will be actively involved in the selection, orientation and training of crew members at Taco Bell Virginia Center Commons.

Qualified Store Supervisor candidates will have previous experience in restaurants or managing teams.

You should love working with people and be a team leader.

This role is full time or part time.

We are hiring immediately, so submit your application today!
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Restaurant Staff - Urgently Hiring
🏢 Taco Bell Virginia Center Commons
Salary not disclosed
Ashland, VA 2 days ago
Taco Bell Virginia Center Commons is looking for a full time or part time Restaurant Staff team member to join our team in Ashland, VA. The Restaurant Staff team member is responsible for customer service and commitment to excellence through meeting or exceeding hospitality and service standards.

Restaurant Staff responsibilities include:
-Effectively communicate with management in a timely manner regarding scheduling issues, customer service problems, and equipment malfunctions.
-Follow all safety procedures and guidelines including personal safety, equipment use, and food handling and storage.
-Ensure all products are stocked, maintained, and prepared according to company quality standards.
-Maintain a clean, safe working environment.
-Clean the customer service areas by following the proper procedures as directed by the manager on duty, including outside landscaping, building entrances, dining room tables and condiment stations, restrooms, and food production and storage units.
-Demonstrate fiscal responsibility with all company assets by following company cash handling policies.
-Demonstrate ability to be a “team player” by contributing to the team’s success and communicating effectively with other Customer Service Representatives.
-Assume additional responsibilities as assigned.
-Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards.
-Frequent washing of hands.

A qualified candidate will have:
-A high school diploma or equivalent or higher preferred but not required
-Strong work ethic and willingness to learn
-Demonstrated ability to work in a team environment.

We look forward to seeing you for an interview for our full time or part time Restaurant Staff role at Taco Bell Virginia Center Commons soon!
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General Manager | Cambria Beach Lodge
Salary not disclosed
Cambria, CA 2 days ago

Company Description

Common Thread Hotels is a Los Angeles-based boutique hotel company specializing in bespoke, lifestyle-driven independent properties throughout California. Common Thread Hotels has earned notable recognition from prestigious outlets such as Condé Nast Traveler, Travel + Leisure, and Forbes.


Role Description

The General Manager at Cambria Beach Lodge will oversee daily operations, providing strategic leadership to deliver an exceptional guest experience. Responsibilities include managing staff, fostering a positive team culture, monitoring financial performance, and ensuring that the lodge adheres to brand standards and operational goals. The General Manager will also build and maintain guest and community relationships, drive revenue growth, and manage property upkeep and vendor relationships. This is a full-time, on-site role based in Cambria, CA.


Qualifications

  • Proven leadership skills, including team management and development
  • Expertise in hospitality operations, including guest services, property management, and vendor relations
  • Strong financial acumen with the ability to manage budgets and drive revenue growth
  • Effective communication and interpersonal skills to foster positive guest and team member relationships
  • Experience with marketing and sales strategies tailored to boutique hotel services
  • Attention to detail and commitment to maintaining high standards of cleanliness and service
  • Previous experience in hotel or property management; familiarity with boutique/lifestyle properties is a plus


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General Dentist - Kannapolis, NC
Salary not disclosed
Wood River, IL 4 days ago

General Dentist Opportunity in Kannapolis, North Carolina

Join the thriving community of Kannapolis, NC, as a key member of this brand-new Heartland Dental supported office. Our commitment to exceptional patient care, cutting-edge technology, and professional growth makes us unique, just like the community we serve.

  • Exciting New DeNovo Opportunity: Join a brand-new office (DeNovo) and be part of the exciting journey from the beginning. Learn more about our new offices and the extensive support you will receive with this opportunity at /DeNovo
  • State-of-the-Art Facility: Our brand-new office Kellswater Commons Dental Care is equipped with high-tech tools, including the Wave One Endo rotary system, Kodak/Carestream digital imaging, Dentrix Dental software, and an iTero Scanner. Experience dentistry at its finest with the latest advancements in technology. 
  • Unmatched Support: With the guidance of a practice manager, a highly trained on-site team, and the vast network of experts across the nation, you'll be seamlessly connected to all the resources and support of Heartland Dental.

Why Choose Heartland Dental?

As the leader of your supported office, you'll enjoy unparalleled support to deliver exceptional lifetime patient care.

Here is what sets us apart:

  • Full Clinical Autonomy: Enjoy a work environment that fosters full clinical autonomy. We believe in empowering our supported Doctors to make decisions that best serve their patients and contribute to their professional growth.
  • Founded by a Doctor, for Doctors: Heartland Dental, founded by a doctor for doctors, holds a mission to support dentists and their teams. Be part of a network that prioritizes delivering the highest quality dental care and experiences to the communities we serve.
  • Unparalleled Educational Offerings: Elevate your clinical skills with unparalleled educational offerings. Our commitment to continuous learning ensures that you stay ahead in the ever-evolving field of dentistry.

  • Robust Mentorship Program: Tap into a robust mentorship program and connect with a network of over 2800 supported doctors. Benefit from the collective wisdom and experience of a vast professional community.
  • Work-Life Balance: Enjoy a schedule that inspires work-life balance, competitive benefits, discretionary paid time off, and the opportunity to earn unlimited compensation.
  • Community Investment and Legacy Building: Lead your ideal practice, invest in your community, and leave a lasting legacy. We believe in creating a positive impact not only within our offices but also in the communities we serve.

  • Collective Strength of Heartland Dental: Being part of the largest network of doctors means you have unparalleled access to resources, technology, and collaboration opportunities. Experience the strength and support that comes with being part of Heartland Dental..

Join Heartland Dental, where your leadership is celebrated, your growth is prioritized, and your legacy is nurtured. Be part of a network that thrives on excellence, innovation, and a shared commitment to exceptional patient care.

What You’ll Gain:

  • Discretionary Personal Time Off (PTO): Maintain a healthy work-life balance with the freedom to take the time you need, ensuring you stay refreshed and energized.
  • Competitive Compensation: A guaranteed base salary with uncapped earning potential ensures financial stability and the opportunity to excel in your career.
  • Elite Clinical Skills Development: Immerse yourself in world-class education programs designed to hone your clinical skills and elevate your career.
  • Mentorship Excellence: Access an expansive network of mentors offering personalized 1:1 mentorship support. Our commitment to your growth extends beyond the clinical realm, providing valuable networking opportunities to foster professional and personal relationships.
  • Advanced Professional Accreditation: Enroll in the Doctor Mastery Program to earn your Fellowship in the Academy of General Dentistry (FAGD), expanding your service offerings and enhancing your professional standing.
  • Comprehensive Benefits Package: Enjoy competitive benefits including health insurance and retirement savings plans, ensuring your well-being and financial security.
  • Wealth Building Opportunities: Participate in Heartland Dental stock offerings, allowing you to build wealth as you contribute to the success of our dynamic organization.
  • Cutting-Edge Technology: Operate with the latest technology, supplies, and labs, ensuring you’re always equipped to provide the highest quality care.

You'll Need to Have:

  • DDS/DMD Degree: Possess a Doctor of Dental Surgery (DDS) or Doctor of Dental Medicine (DMD) degree, along with an active and unrestricted license in the state of North Carolina.
  • Comprehensive Dentistry Skills: Demonstrate clinical knowledge for practicing comprehensive dentistry, showcasing your ability to diagnose and treat a wide range of oral health issues with precision and care.
  • Commitment to Continuous Learning: Exhibit a strong desire to continue learning and expanding clinical skills to meet the evolving needs of patients. We foster an environment that encourages professional growth and development.
  • Credentialing with Dental Insurance Plans: Ability and willingness to become credentialed with various dental insurance plans, ensuring seamless and comprehensive coverage for our patients.

Physical Requirements:

  • Essential Duties Performance: Demonstrate the ability to perform essential duties satisfactorily, with or without reasonable accommodation. We are committed to providing accommodations that enable individuals with disabilities to excel in their roles.
  • Versatility in Sitting and Standing: Expect prolonged periods of sitting and standing, adapting to the dynamic nature of dental practice.
  • Physical Stamina: Capable of lifting and carrying up to 45 pounds when necessary, ensuring your physical stamina aligns with the demands of the role.
  • Virtual and In-Person Training: Availability to attend periodic virtual training sessions (or in-person when required) throughout the year. We prioritize ongoing education to enhance your skills and keep you at the forefront of industry advancements.
  • Tuberculosis (TB) Testing: As part of our commitment to maintaining a safe and healthy environment for both team members and patients, a tuberculosis (TB) test is required for all new hires in dental office positions. This is a standard requirement for dental office roles and must be completed prior to starting employment. The test will be arranged during the pre-employment process, and any necessary guidance or paperwork will be provided. Not applicable in the state of FL & TN.

 

At Heartland Dental, we’re committed to living our core values which promote diversity and inclusion.  We provide all employees and applicants for employment the protections of federal, state, and local laws affording equal opportunity in employment. 

 

The position will have access to minimum PHI necessary for performing job-related functions; regular HIPAA training, aligning with the specific role and responsibilities, will be required; and the individual will need to protect PHI and maintain data safeguards.

By applying, you consent to your information being transmitted to the Employer by SonicJobs.
See Heartland Dental Privacy Policy at and SonicJobs Privacy Policy at and Terms of Use at

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Unit Manager, RN (Orono)
✦ New
Salary not disclosed
Orono, Maine 1 day ago
Overview: Orono Commons seeks full time unit manager to join our team. One year of supervisory experience in a skilled nursing facility required. At Genesis Healthcare, we are dedicated to improving the lives we touch through the delivery of high-quality care and exceptional service. As a leading provider in the long-term care industry, we believe in fostering a collaborative, inclusive and supportive work environment where every team member is valued and empowered to make a difference. Whether you're an experienced professional or just starting your career, we offer opportunities for growth, development, and advancement in a range of roles. Join us in our mission to enhance the well-being of our patients and residents while making a meaningful impact in the communities we serve. Responsibilities:

As a Unit Manager/Director - RN where within an assigned unit you will support the Director of Nursing with the delivery of high quality care while achieving positive clinical outcomes, and patient/resident, family and employee satisfaction.

Lead, guide and direct the overall operations, coordination and direction of nursing and patient/resident care for an assigned nursing unit.
Ensure that patient/resident care delivery is consistent with the mission, vision, values and policies of Genesis HealthCare and in accordance with accepted standards of practice, state and federal regulations and licensing requirements.
Collaborate with staff, physicians, rehabilitation therapy and other professionals to ensure the best possible outcomes for patients on assigned nursing unit.
Manage the human resources in assigned unit to include limiting use of overtime and agency personnel, recruiting and orientating staff, assessing the work performance of nursing staff, and implementing disciplinary action when necessary.

Qualifications: Must be graduate of an accredited school of nursing, college or university.
Current Registered Nurse licensure by the State Board of Nursing is required. Benefits:

Variable compensation plans
Tuition, Travel, and Wireless Service Discounts
Employee Assistance Program to support mental health
Employee Foundation to financially assist through unforeseen hardships
Health, Dental, Vision, Company-paid life insurance, 401K, Paid Time Off

Free 24/7 virtual health care provided by licensed doctors for all Anthem medically-enrolled employees and their immediate family members

On-Demand Pay Program that allows for instant access to a portion of the money you've already earned

We also offer several voluntary insurances such as:
Pet Insurance
Term and Whole Life Insurance
Short-term Disability
Hospital Indemnity
Personal Accident
Critical Illness
Cancer Coverage

Restrictions apply based on collective bargaining agreements, applicable state law and factors such as pay classification, job grade, location, and length of service.

Posted Salary Range: USD $89,440.00 - USD $98,800.00 /Yr.
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Groundskeeper
✦ New
Salary not disclosed
Sacramento, CA 1 day ago

Position Title: Groundskeeper

Department: Property Operations / Maintenance

Reports To: Maintenance Supervisor or Community Manager

FLSA Status: Non-Exempt (Hourly)


Position Summary

The Groundskeeper is responsible for maintaining the overall cleanliness, safety, and curb appeal of the apartment community. This role supports Demmon Partners’ commitment to providing exceptional living environments by ensuring the grounds, common areas, and amenities remain clean, safe, and well maintained.


Groundskeepers perform daily property upkeep, waste management, amenity cleaning, and beautification projects while assisting the maintenance team with general upkeep of the community.


Essential Duties and Responsibilities

Property Appearance & Curb Appeal

  • Maintain the overall cleanliness and appearance of the property, ensuring high curb appeal at all times.
  • Sweep, blow, and remove debris from sidewalks, walkways, stairwells, breezeways, parking lots, and common areas.
  • De-web building exteriors, light fixtures, railings, and other structures throughout the community.
  • Assist with beautification efforts including landscaping touch-ups, seasonal clean-up, and general property upkeep.
  • Maintain cleanliness of entryways, pathways, and high-visibility areas.

Waste Management

  • Manage community waste areas including trash rooms, dumpsters, and recycling areas.
  • Remove and dispose of trash and bulk items throughout the property in accordance with company procedures.
  • Maintain cleanliness and sanitation of dumpster areas and surrounding spaces.
  • Assist with trash compactor maintenance and ensure waste areas remain organized and safe.

Amenity & Common Area Cleaning

  • Clean and maintain community amenities including but not limited to:
  • Pool areas
  • Fitness centers
  • Clubhouses
  • Outdoor seating areas
  • Laundry facilities
  • Ensure amenity spaces remain presentable, safe, and ready for resident use.

Preventative Maintenance & Reporting

  • Walk the property daily to identify maintenance concerns, safety hazards, or damaged property.
  • Enter work orders or notify maintenance staff when issues are identified (e.g., broken fixtures, lighting outages, trip hazards).
  • Support the maintenance team with light tasks or property upkeep as directed.

Property Improvement Projects

  • Assist with ad-hoc maintenance and improvement projects including:
  • Pressure washing sidewalks, breezeways, and common areas
  • Painting exterior fixtures such as curbs, railings, bollards, and safety markings
  • Cleaning signage and exterior surfaces
  • Assist maintenance team with turns or other property projects when requested.

Safety & Compliance

  • Follow all company safety policies and procedures.
  • Wear required personal protective equipment (PPE) when performing tasks that require it.
  • Maintain safe work practices at all times.
  • Report safety concerns or hazards to the Maintenance Supervisor or Community Manager immediately.
  • Support compliance with company safety standards and regulatory requirements.

Additional Responsibilities

  • Respond professionally to resident interactions and direct service requests to the appropriate team member.
  • Assist with special property projects or events as requested.
  • Support overall team operations to ensure the community maintains Demmon Partners’ standards.


Qualifications

  • Previous groundskeeping, janitorial, or maintenance experience preferred.
  • Ability to perform physical tasks including walking, lifting, bending, and standing for extended periods.
  • Ability to work outdoors in varying weather conditions.
  • Strong attention to detail and pride in maintaining property appearance.
  • Ability to work independently and as part of a team.


Physical Requirements

  • Ability to lift up to 50 pounds.
  • Frequent walking, bending, kneeling, and standing.
  • Ability to operate basic maintenance and landscaping equipment.


Work Environment

  • Work is primarily performed outdoors and throughout the apartment community.
  • Exposure to varying weather conditions, cleaning chemicals, and maintenance equipment.


Equal Employment Opportunity

Demmon Partners is an equal opportunity employer and complies with all applicable federal, state, and local employment laws.

Not Specified
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Press Operator 1
✦ New
Salary not disclosed
Churchville, NY 1 day ago

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Description

12 Hour Days or 12 Hour Nights


SUMMARY: Safely, efficiently and effectively operate assigned production machinery meeting or exceeding safety, quality standards, efficiency, machine set-up, waste and non-chargeable downtime standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

  • Facilitate on the job training and instruction for team members on the correct use of tools and equipment to ensure proper safety and operating procedures are followed.
  • Participate in training, embrace concepts of and actively practice the STOP Safety Program fundamentals to aid American Packaging Corporation's efforts to achieve a zero-accident rate.
  • Retrieve all necessary set up information/specifications/guidelines. Complete all machine changeover/set-up processes minimizing machine downtime and meeting or exceeding set-up standard requirements. Develop set up procedure documentation as required.
  • Safely, efficiently and effectively operate assigned production machinery equipment monitoring quality, production and waste adhering to all customer specifications.
  • Observe and adhere to all safety guidelines
  • Ensure adhesives have sufficient bond, strength and clarity
  • Monitor glue pumps and fill as needed
  • Make mechanical machinery adjustments as required Complete roll changes as needed
  • Successfully correct web breaks
  • Complete necessary sheets for Quality checks
  • Complete shingle board and proper sampling procedures
  • Monitor all quality requirements as outlined by company procedure and specification.
  • Direct all resources assigned to the manufacturing line to effectively accomplish the above.
  • Effectively observe and judge color.
  • Ensure product produced meets the quality requirements as defined by Quality Assurance.
  • Provide task leadership for all Utility and printing personnel assigned to respective equipment.
  • Ensure all required on-line quality data is properly documented.
  • Ensure all start-up material meet specification requirements.
  • Pre-plan next job before completion of current job.
  • Work with and direct activities of assigned Press Helper.
  • Troubleshoot and solve printing problems.
  • Ensure inks run at proper viscosities.
  • Correctly complete daily production sheets, process condition sheets, waste logs and quality inspection logs. Ensure job order information (size, construction, print position, packing instructions, adhesive structures, and proper substrates being used) corresponds with the product being manufactured.
  • Distinguish deviance between established manufacturing packing specifications reporting deviations to appropriate personnel.
  • Deliver accurate and concise information to adjacent shifts and Shift Supervisors in a timely fashion. Properly flag & document defects in master rolls accurately for next operator.
  • Ensure immediate work area and work areas for which Machine Operator has responsibility are free of clutter and debris. Perform all cleaning/sanitation responsibilities, safely using all required cleaning solutions and protective equipment.
  • Able to work all scheduled and required overtime hours.
  • Able to work all scheduled shifts. * Attend and participate in all scheduled meetings (Continuous Quality Improvement, safety, special projects, departmental, etc.).
  • Strictly adhere to all company uniform guidelines.
  • Business travel required.
  • Any other duties as assigned by the Shift Supervisor.

Requirements

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required. Previous manufacturing experience preferred.

FOOD SAFETY TRAINING REQUIREMENTS

Food Safety Training, consisting of the GMP/PPE/Food Safety Policy, HACCP Plan and SQF System is provided to all personnel at the time of hiring. Refresher training is completed annually, based on the anniversary month of the employee's date of hire. Completion of this training is a condition of employment.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; talk or hear; and taste or smell. The employee frequently is required to reach with hands and arms. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. This position may require manual lifting not to exceed 50 lbs - reference your department-specific JHA (job hazard analysis) for departmental lifting restrictions. Specific vision abilities required by this job include color vision.

WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud.



American Packaging Corporation is committed to equal opportunity for all, without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic. American Packaging Corporation will make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodation would impose an undue hardship on the operation of our business. If you are interested in applying for an employment opportunity and need special assistance or an accommodation to apply for a posted position, please contact our Human Resources department at .


Salary Description
$33.87-$38.09
Not Specified
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Press Utility Operator
🏢 American Packaging Corporation
Salary not disclosed
DeForest, WI 2 days ago

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Description

At American Packaging Corporation (APC), you'll find the packaging career you've been looking for. With competitive salaries, excellent benefits, 401(k) plans and tuition reimbursement programs, we nurture our employees while advancing and promoting diversity and inclusion. As the leading flexible packaging converter in North America for over a century, APC's longstanding success is fueled from the inside out. We're constantly seeking to improve our internal operations and were named a "Best of the Best" in the Best workplaces in the America's awards for 12 years in a row. It's how and why we engage the best and brightest talent to continue propelling our shared success into the future.


LOCATION: DeForest, WI


SHIFT: Rotating 1st and 2nd (2 week rotation)


SUMMARY: Assist in daily operations of the Rotogravure press.


ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:

  • Participates in training, embrace concepts of and actively practice the STOP Safety Program fundamentals to aid American Packaging Corporation's efforts to achieve a zero-accident rate.
  • Retrieves all necessary set up information/specifications/guidelines and follows instructions on the job jacket.
  • Completes all machine changeover/set-up processes minimizing machine downtime and meeting or exceeding set-up standard requirements. Develop set up procedure documentation as required.
  • Correctly completes daily production sheets, process condition sheets, waste logs, final release forms, ink paperwork and quality inspection logs. Ensure job order information (size, construction, print position, packing instructions, adhesive structures, proper substrates being used) corresponds with the product being manufactured.
  • Safely, efficiently and effectively assists with the assigned production machinery equipment monitoring quality, production and waste adhering to all customer specifications.
  • Ensures immediate work area and work areas for which Machine Operator has responsibility are free of clutter and debris. Perform all cleaning/sanitation responsibilities, safely using all required cleaning solutions and protective equipment.
  • Removes rolls from rewind, hangs rolls on rewind, makes up doctor blades, preps print carriages, brings correct inks and lacquers to the press, configures ink ratios, disposes of ink, solvents and lacquers, maintains ink viscosities and cuts cores.
  • Ability to operate the viscosity control system.
  • Ensures all required on-line quality data is properly documented.
  • Monitors all quality requirements as outlined by company procedure and specification. Completes necessary sheets for quality checks.
  • Actively participates in safety programs and completes required safety observations. Understands and follows plant safety rules.
  • Attends and participates in all scheduled meetings (Continuous Quality Improvement, safety, special projects, departmental, etc.).
  • Able to work all scheduled shifts and required overtime hours.
  • Trains new employees as necessary.
  • Other duties as assigned.

Requirements

QUALIFICATION REQUIREMENTS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High school diploma or equivalent required. Previous manufacturing experience preferred.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to use hands to finger, handle, or feel and talk or hear. The employee frequently is required to sit and reach with hands and arms. The employee is occasionally required to stand; walk; climb or balance; and stoop, kneel, crouch, or crawl. This position may require manual lifting not to exceed 50 lbs - reference your department-specific JHA (job hazard analysis) for departmental lifting restrictions.


WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly exposed to fumes or airborne particles. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to toxic or caustic chemicals and risk of electrical shock. The noise level in the work environment is usually loud.



American Packaging Corporation is committed to equal opportunity for all, without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic. American Packaging Corporation will make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodation would impose an undue hardship on the operation of our business. If you are interested in applying for an employment opportunity and need special assistance or an accommodation to apply for a posted position, please contact our Human Resources department at .

Not Specified
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Shift Leader - Urgently Hiring
Salary not disclosed
Cheboygan, MI 5 days ago
TITLE:  Shift Leader (SL)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a part time team member and is responsible and accountable for:  the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.  The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.  In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS:  The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.  These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.  The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I. PROFITABILITY

A.Planning

1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM.  This involves:

- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies:  Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash:  In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1. Performs Banking Transactions

- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.

1. Establishes the correct number of cash drawers.  Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.  Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.  This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales:  The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.   This includes these processes:

1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant.  This involves these processes:

- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. 
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.  Weight of items varies from 10 to 50 pounds.  Full load on two-wheeled hand truck may exceed 500 pounds.  Generally, ensures that more than one person is available to perform this task. 
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:

- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report

F.Assists the RGM in Managing and Controlling Cost of Labor:  Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.  This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.  Updates team member records as needed.

2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly    clock in at the beginning of their shift and clock out at the end of their shift.

3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4. Assuring the man-hours used for opening and closing the restaurant do not exceed   established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:

- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including:  products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2. Assuring a comfortable environment for customers.

3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.  Complaints may be received in person, by phone, or in writing.  Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer

5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B. Ensures customers receive prompt, quality service.  This includes:

1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers   frequently to see if there is anything else needed. 
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products.  This includes:

1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.

D. Ensures quality products, which includes:

1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:

1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards.  This involves:

1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE

A.Maintains positive team member relations and a positive and productive workplace, which involves:

1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B. Assists the RGM with managing the size and quality of staff.  The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:

1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.  Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions.  This involves:

1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of:  (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."

D. Manages team member performance and supervises work.  This includes:

1.Utilizing Coaching for Results, which includes:

- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. 
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.  This includes:

1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F. Assists RGM with personnel administration functions, which includes:

1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV. MARKETING

A.Implements marketing programs to increase business.  This includes:

1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.

V. FACILITIES

A.Maintains a quality environment for our customers and team members.  This includes:

1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.  
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI. ADMINISTRATION

A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant.  This involves these processes:

1. Review of the Inventory on Hand is performed.  The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.  The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.  This involves these processes:

1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules.  This involves these processes:

1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week.  The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.  Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures.  This includes these processes:

1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures.  This includes these processes:

1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS:  The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.  However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit.  This involves these processes:

1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.  Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.  Weight of items varies.  Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS:  The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile.  Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.  Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel.  Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.  Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence.  There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position. This includes these processes:

1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills.  Position involves communicating with team members, superiors and customers.  
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.  The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety.  Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.  Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.  Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.  As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.  Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.  Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.  Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED:

Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel".  This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife".  This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.  It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper".  This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock".  A generic term used to describe a variety of containers used to hold food items served on a salad bar.  Knives, spoons, spatulas and other common utensils.

"Make Table".  An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.  Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table".  A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven".  A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher".  A mechanical device consisting of:  (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer".  A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink".  A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper".  This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups".  These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales".  This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators".  These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator".  This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.  It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board".  This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In".  A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block".  A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table".  A table about 34 to 36 inches high, with a stainless steel top.  The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

“Kitchen and Dining Utensils".  Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers".  and other items to serve food and beverages to customers.

"Spoon".  A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan".  A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in".  A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.  Compartment may be sufficiently cold to freeze items.

"Freezer".  A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine".  A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine).  A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer".  Electronic device used in tracking orders, inventory, payroll information.  Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS"  Field Management System.  Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note:  Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED:  This work is performed on the employer's premises.  Location of premises may vary throughout the employer's Company.  This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
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Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a full time team member and is responsible and accountable for:  the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.  The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.  In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.  These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.  The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I. PROFITABILITY

A.Planning

1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:

- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1. Performs Banking Transactions

- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.

1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:

1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:

- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. 
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. 
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:

- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report

F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.

2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly  clock in at the beginning of their shift and clock out at the end of their shift.

3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:

- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2. Assuring a comfortable environment for customers.

3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer

5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B. Ensures customers receive prompt, quality service. This includes:

1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products. This includes:

1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.

D. Ensures quality products, which includes:

1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:

1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:

1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE

A.Maintains positive team member relations and a positive and productive workplace, which involves:

1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:

1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:

1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."

D. Manages team member performance and supervises work. This includes:

1.Utilizing Coaching for Results, which includes:

- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. 
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:

1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F. Assists RGM with personnel administration functions, which includes:

1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV. MARKETING

A.Implements marketing programs to increase business. This includes:

1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.

V. FACILITIES

A.Maintains a quality environment for our customers and team members. This includes:

1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.  
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI. ADMINISTRATION

A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:

1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:

1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:

1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures. This includes these processes:

1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:

1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit. This involves these processes:

1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position. This includes these processes:

1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.  
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED:

Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.

"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven". A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.

"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.

"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.

"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.

"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
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Housekeeper
✦ New
$18.50 - 20
Bailey, CO 11 hours ago
Housekeeper

The Housekeeper will clean, restock, and maintain camp facilities and equipment to ensure it meets cleanliness, sanitization & disinfecting requirements to provide a clean and healthy space for all persons on camp. A primary function of this, and every other job at camp, is to ensure that each member, guest, and visitor receives the highest caliber of service. Pay Range: $18.50 - $20.00 per hour Dates: late May - early August (exact dates TBD) This hire must report to work at Tomahawk Ranch in Bailey, CO daily.

Essential Duties & Responsibilities
  • Responsible for the daily cleaning, disinfecting & sanitation of all camp areas, camp vehicles and various equipment throughout the property.
  • Maintain camp facilities in clean and ready to use condition.
  • Cleans, sanitizes, and disinfects according to the GSCO Cleaning & Disinfecting Protocols for OP & Properties.
  • Responsible for completing daily cleanliness check logs of all camp areas.
  • Creates and follows all cleaning schedules of camp areas.
  • Specific cleaning duties include, but are not limited to:
    • Cleaning and disinfecting toilets, showers/bathtubs, bathroom countertops and sinks.
    • Cleaning and sanitizing fixtures, railings, door handles, tables, chairs & program areas.
    • Maintaining a clean and sanitary kitchen areas & laundry facility.
    • Vacuuming and cleaning carpets and rugs.
    • Sweeping/vacuuming and mopping hard floors.
    • Sorting, washing, loading, folding, and unloading laundry.
    • Help with keeping bathrooms stocked with necessary supplies.
    • Cleaning/washing windows, mirrors, and other glass surfaces.
  • Help with emptying trash receptacles and disposing of waste.
  • Help with the general upkeep of all camp areas.
  • Assist with the set up and cleanup of all dining hall procedures.
  • Assists the facility team with inspecting used spaces, documenting insufficiencies.
  • Use safe practices in all duties & activities in accordance with camp procedures and guidelines.
  • Practice good housekeeping and sanitation practices. Encourage good hygiene practices by all camp residents and visitors.
  • Participate in rehearsals of emergency procedures.
  • Implement health risk procedures. Alert supervisor to potential exposure of a communicable disease.
  • Implement security procedures. Alert supervisor to potentially hazardous conditions or situations.
  • Maintain, use, and store equipment and facilities properly; report needed inventory or repairs.
  • Help with the continuous stocking of equipment/inventory.
  • Must have strict adherence to all safety and security procedures.
  • Participate in pre-camp and in-service trainings, attend staff meetings, and contribute to the planning and coordinating of the work of the total staff team.
  • Participate in supervisory conferences and in the staff evaluation process.
  • Consistently reports to work on time as scheduled.
  • Responsible for timecard management.
  • Interact with digital systems
  • Perform other duties as assigned to foster a cooperative climate and a smoothly operating camp.
  • Other duties as assigned.
Primary Cross-Functional Responsibilities
  • Routinely display concern for an effective implementation of health, safety and emergency policies and procedures.
  • Maintain high standards of health, sanitation, safety, and security to prevent accidents and to respond appropriately in emergency situations.
  • At all times, help to promote a positive image of camp.
  • Demonstrate responsibility, accountability, and overall maturity of judgement.
  • Work together and communicate appropriately with all staff and volunteers.
  • Demonstrate a recognition and understanding of good customer service in all dealings and interactions as an employee of Girl Scouts of Colorado by maintaining constructive relationships with co-workers, girl members, parents, volunteers, and the community.
  • Solves problems using standard procedures and precedents.
  • Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
  • Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly.
  • Consistently reports to work as scheduled, and in a timely manner.
  • Understands when to refer issues to Kitchen/Housekeeping Manager or Assistant Camp Director and when to handle them personally.
Job QualificationsEducation and/or Formal Training
  • Preferred High school diploma or GED (or working towards these).
Experience
  • Preferred experience in housekeeping.
Knowledge, Skills, and Abilities
  • Proficient understanding of sanitation and regulations for workplace safety.
  • Must understand and adhere to safe use of common cleaning supplies, chemicals, and equipment.
  • Must understand how to interpret SDS sheets.
  • Detail-oriented and thorough.
  • Ability to remain discreet and respect the privacy of guests.
  • Ability to perform consistent work to the highest of standards.
  • Ability to read and comprehend simple instructions, short correspondence, and memos.
  • Excellent verbal and written communication skills.
  • Must be able to work quickly and efficiently.
  • Must be able to work well as part of a team.
  • Must be able to work well under pressure.
  • Ability to maintain personal cleanliness.
Additional Requirements
  • Must be at least 18 years of age, preferred age of 21 years of age for driving purposes.
  • Preferred holding of a valid driver's license, driving record acceptable to the Girl Scout insurance company standards, with 5 years of driving experience.
  • Must be able to pass a criminal background check acceptable to GSCO standards.
  • Must be able to work non-traditional hours including early mornings, evenings, and/or weekends.
Material and Equipment Directly Used
  • This position frequently works with common housekeeping equipment including, but not limited to: vacuums, liquid and powder cleaning chemicals, laundry washers and dryers, carpet cleaners, etc.
  • Subject to injury from falls, burns, odors, or cuts from equipment.
  • Possible exposure to latex.
  • Exposure to common cleaners.
Working Environment & Physical Activities
  • Camps are at altitudes of 8,000-9,500 feet.
  • Prolonged periods of standing and walking, frequently pulling, pushing, and bending.
  • Must be able to regularly lift 5-10 pounds; with the ability to lift up to 50 pounds as required.
  • Manual dexterity required to handle necessary equipment.
  • Ability to hear, listen, see, sit, stoop, kneel, crouch, crawl, bend, smell, use hands and fingers to handle or feel, reach with hands and arms, limb or balance. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus.
  • Must have interpersonal skills/behaviors (i.e. working with individuals with a range of moods & behaviors in a tactful, congenial personal manner, so as not to alienate, or antagonize them).

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

permanent
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Laboratory Resource Coordinator
Salary not disclosed
Waltham, MA 2 days ago

Job Description:


Pay rate: $28/hr

Onsite at Waltham, MA but facility moving to Cambridge, MA 02142

M-F schedule - possibility of daily and Sat OT

8 hr shift but may work 7am-4 or 9-5 depending on work load. Need to be available from 7a-5p

Safety Shoes required (Steel Toe or Composite Toe)

Dress Code: polo/button-up with regular khakis or slacks


What were looking for:

  • High School diploma or GED is required; BA/BS Degree in science preferred.
  • Minimum 1-2 years experience in a laboratory setting highly desired. Undergraduate lab work will be considered
  • Microsoft Office experience required with proficiency in Word and Excel.
  • Covid-19 vaccination required.
  • Must be flexible, forward- thinking, motivated, and can act independently.
  • High level of customer service skills with a professional, can-do demeanor.
  • Requires laboratory knowledge including using various instruments to prepare for and perform tests.
  • Able to lift 25 lbs.
  • Effective communication, both verbal and written, with customer and internal stakeholders required.
  • Ability to follow site protocols, policies, and procedures to stay safe, prioritize tasks, solve problems, ensure quality, and meet goals.
  • Conform to all customer requirements for background checks, health and safety issues, and security clearances required.


In this role you will:

  • The Lab Resource Coordinator is a key member of the laboratory operations team, providing essential support to scientific research groups. This role serves as a critical liaison between scientists and laboratory operations, ensuring smooth and efficient lab operations while maintaining a safe and productive work environment.
  • Operational Support: Serve as the primary point of contact for scientific groups, addressing their day-to-day lab operational needs and inquiries.
  • Lab Operations Compliance: Ensure adherence to all lab operations protocols and initiatives by science groups.
  • Inventory Management:
  • Maintain accurate records and inventory of common lab supplies and equipment.
  • Coordinate with Avantor services teams (consumables, media/buffer, solvents, etc.) to meet lab needs.
  • Catalog and maintain certain common stock items to minimize storage needs.
  • Cold Storage Management: Organize and maintain cold storage space (deli fridges, -80C freezers, cryo units) for samples.
  • Equipment Maintenance:
  • Coordinate with Lab Instrument Services (LIST) for equipment tagging, calibration, and maintenance.
  • Submit and track maintenance requests for lab equipment.
  • Facility Maintenance:
  • Assist with the upkeep of common lab areas (consumable racks, western blot equipment, cold room, TC rooms, equipment rooms).
  • Submit work orders for lab issues and follow up on progress.
  • Safety Compliance:
  • Act as a safety committee representative, participating in safety walkthroughs and ensuring compliance with safety regulations.
  • Assist with safety training for new hires.
  • Training & Support:
  • Provide training to new hires on general lab procedures and equipment.
  • Assist with the lab coat program, including ordering, stocking, and communicating with vendors.
  • Communication:
  • Attend department meetings and effectively communicate information between science groups, lab operations, and other relevant teams.
  • Space Optimization: Contribute to lab decluttering efforts and space utilization improvements.
  • General Lab Assistance:
  • Perform basic lab work as directed by science team leads, within the scope of work and contract agreements.
  • Provide daily routine equipment assistance (e.g., checking solvent/buffer levels, calibration, instrument startup, waste handling).
Not Specified
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Utility Maintenance Associate
✦ New
From $22 an hour
Lahaina, HI 5 hours ago
Location: Maui Kaanapali Villas – Kāʻanapali, Maui, Hawaiʻi
Department: Maintenance
Reports to: Chief Engineer
Positions Available: Full-Time and Part-Time
Starting Pay: $22.00/hour — Based on experience

*Join Our ʻOhana. Care for a Landmark.*

At Maui Kaanapali Villas, we take pride in delivering a distinctive hospitality experience rooted in aloha, respect, and excellence. As a premier condominium hotel on Maui’s Kāʻanapali coast, we invite you to become a part of our legacy. We’re seeking a dedicated *Utility Maintenance Associate *to help maintain our beautiful property and uphold our high standards of cleanliness and care.

*Key Responsibilities*

General Cleaning

• Sweep, mop, and vacuum floors in hallways and common areas

• Dust furniture, fixtures, and surfaces

• Empty trash bins and replace liners regularly

• Wipe down high-touch points such as doorknobs and light switches

Bathroom Maintenance

• Sanitize toilets, sinks, mirrors, floors, and stalls

• Restock bathroom essentials (toilet paper, soap, towels)

Floor Care

• Spot clean spills promptly

• Perform periodic deep cleaning, scrubbing, and buffing

Waste Management

• Dispose of trash and recyclables properly

• Notify supervisor of any damaged or overflowing waste bins

Safety & Compliance

• Follow all safety procedures and wear appropriate PPE

• Store chemicals and cleaning products per OSHA/HIOSH regulations

• Report maintenance issues or hazards to management

*Qualifications*

• High attention to detail and strong work ethic

• Ability to perform physical tasks (lifting, bending, repetitive movement)

• Basic knowledge of cleaning chemicals and safe use

• Reliable and punctual with good communication skills

• Experience in hospitality or commercial cleaning preferred

*Work Conditions*

• Regular hours: 7:00 AM – 3:00 PM

• Must wear uniform and name badge while on duty

• Weekend and holiday shifts may be required

Hale Kaanapali is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Types: Full-time, Part-time

Pay: From $22.00 per hour

Expected hours: 20 – 40 per week

Benefits:
* 401(k)
* 401(k) matching
* Dental insurance
* Employee discount
* Health insurance
* Paid time off
* Professional development assistance
* Referral program
* Vision insurance
Shift:
* Day shift
* Morning shift

Location:
* Lahaina, HI 96761 (Preferred)

Ability to Commute:
* Lahaina, HI 96761 (Required)

Ability to Relocate:
* Lahaina, HI 96761: Relocate before starting work (Required)

Work Location: In person
permanent
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