Conspicuous Consumption Jobs in Usa
225 positions found
Lutheran Services Florida (LSF) envisions a world where children are safe, families are strong, and communities are vibrant.
LSF is looking for talented Case Manager who want to make an impact in the lives of others.
The Case Manager possess social service and engagement skills and an ability to promote a culturally sensitive, performance-driven culture to meet child welfare programmatic goals.
Essential Functions:
- Supports the case management supervisor in promoting efforts to achieve team and performance goals
- Maintains a caseload of children and families and ensures dependency milestones are achieved timely and with a high degree of quality.
- Accepts cases assigned by unit supervisor and assesses the safety of children in their primary residence within two working days of case transfer staffing and with identified parents. Completes a Family Assessment within 15 working days of case transfer staffing.
- Negotiate and develop a case plan through Family Team Conferencing based on identified strengths and needs of the family, the circumstances bringing the family into care, recommendations provided by the Comprehensive Behavioral Health Assessment and other relevant data. This plan is to be created in collaboration with the parents, Guardian Ad Litem, foster parents and other pertinent parties with the goal of reunification or other permanency for the child.
- Visits the child in their primary residence according to required frequency, but no less than once every 25 days. At least one visit each quarter is to be unannounced.
- Accurately documents all case activities in the Florida Safe Families Network database within 48 hours. Maintain the physical case file in chronological order, by subject, in accordance with the standardized case file format.
- Submits service requests to the lead agency and provides clients with timely referrals to services. Develops and maintains knowledge of community resources, program eligibility requirements, key contact persons, emergency procedures, and waiting lists of available resources. Maintains regular contact with service providers and documents service progress in FSFN.
- Complete and submit court documentation within required time frames. Prepares for, attends, and participates in all court activities as necessary.
- Arrange for, attend, and participate in individual case staffings as necessary. Completes and presents at all required staffings.
- Conduct initial and/or ongoing child safety assessments as required. Prepare initial and on-going safety plans as necessary.
- Arrange for emergency placement, emergency medical treatment, and emergency services for children at risk.
- Conduct diligent searches for parents and family members when deemed necessary and thoroughly document that the effort has been made to find the parents and family members.
- Conduct home studies as required for prospective placements.
- Provide relevant medical, psychological, behavioral and educational background information about the child or children to prospective care-givers as needed.
- Plan and facilitate parental and sibling visits as needed and appropriate.
- Transport and supervise children as needed.
- Ensure that all Independent Living functions are completed as required
- Attend all appointments, staff meetings, trainings, seminars, workshops, etc., as necessary and as required by the supervisor.
- Function as agency on-call Case Manager as scheduled.
- Organize, prioritize and complete all work assignments by the established deadlines.
All duties are performed in accordance with the following standards:
- Courtesy: Treat customers, the public and staff with courtesy, respect and dignity and presents a positive public image.
- Communication Skills: Keep supervisor fully informed of activities, pertinent issues, upcoming events and potential problems. Demonstrate effective oral and written communication skills in daily work.
- Team Work: Support the unit, department and/or organization and work with others in an effort to accomplish the goals of the unit, department and/or organization.
- Safety: Employee makes a reasonable effort to adhere to established safety procedures and practices in the work area.
- Training: Attend and successfully complete all mandated training courses; obtain and maintain child welfare certification through Florida Certification Board.
Confidentiality: Adhere to all confidentiality rules. - On-Call: Perform on-call responsibilities as assigned. Carry an active cell-phone at all times during regularly scheduled work hours and during on call hours. Immediately respond to all calls.
Other Functions:
Perform other related duties and special assignments as required.
Physical Requirements:
Must have a high level of energy, be adaptable to irregular hours, be flexible to rotate on-call as needed, be able to travel as needed.
Valid driver's license and appropriate auto liability insurance required.
Education:
Must possess a Bachelor's degree in a Human Services field. Degree in Social Work preferred.
Experience:
Must have a minimum of one year of relevant experience and achieve child welfare certification within one year of hire.
Skills:
- Excellent written and verbal communication skills.
- Possess leadership skills to help drive team goals
- Ability to remain professional and composed in a fast-paced, high stress work environment
- Familiarity with and ability to use Microsoft Office programs Word and Excel.
- Ability to type 45 words per minute.
- Ability to drive both locally and throughout the state in connection with the duties of this position.
- To fully understand case ownership responsibility as the integrator of all services and supports identified for each child, including therapy, other mental health services, health and dentistry, developmental services, educational support, permanency and safety; as well as their responsibility to make trauma sensitive transitions when it is determined that a caretaker lacks the needed level of responsibility to care for their children.
Other:
Must demonstrate sensitivity to our service population's cultural and socioeconomic characteristics and needs.
Principal Accountabilities:
- Reports directly to and follows directives of Case Management Supervisor.
- Works cooperatively with Program Director, other Case Managers and Supervisors, placement staff, Protective Investigators, Child Welfare Legal staff and agency support staff.
- Effectively manages time to ensure that all home visits are completed as required, all documentation is entered into FSFN within 48 hours, court documentation is prepared according to specified time frames and court appearances are attended as necessary.
- Follows Florida Statutes, Administrative Code, written policies and orders of the Dependency Court in managing cases toward goals recorded in case plans.
Why work for LSF?
LSF offers 60 programs across the state of Florida serving a wide range of populations in need. Mission Driven staff members become part of the LSF community while transforming the lives of those in need. Our staff additionally find growth opportunities as they explore areas of interest within the organization.
Amazing benefits package including:
- Medical, Dental and Vision
- Telehealth (24/7 online access to Doctors)
- Employee Assistance Program (EAP)
- Employer paid life insurance (1X salary)
- 13 paid holidays + 1 floating holiday
- Generous PTO policy (starting at 16 working days a year)
- Note: Head Start employees paid time off and holiday schedule may differ
- 403(b) Retirement plan with 3% discretionary employer match OR 3% student loan repayment reimbursement
- Tuition reimbursement
LSF is proud to be an equal opportunity employer.
Lutheran Services Florida is mandated to perform background screenings for employment in accordance with the Florida Care Provider Background Screening Clearinghouse as outlined in Section 435.12, Florida Statutes. Additionally, pursuant to House Bill 531 (2025), Lutheran Services Florida must ensure that all job vacancy postings and advertisements include a clear and conspicuous link to the AHCA Clearinghouse website and its requirements. For more information on background screening requirements please visit:
Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.
Oversees and coordinates the total construction effort in a wide range of building projects by personal performance or through supervision of superintendents and subordinate personnel.
Essential Duties and Responsibilities
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily, with or without special accommodations.
β’ Studies plans and specifications for construction on the basis of start and completion times, staffing requirements and timely procurement of tools, materials and equipment to conform to work schedules for each phase of construction.
β’ Attends or conducts all preconstruction, job site and update meetings and inspects work in progress to ensure that workmanship conforms to the plans and specifications and quality and is meeting construction schedules.
β’ Directs the set up of the site job office and equipment trailers; with proper permits, labor notices, EEOC and safety rules and regulations being posted in a conspicuous place.
β’ Directs supervisory personnel and subcontractors engaged in planning and executing work procedures, interpreting plans and specifications, and coordinating various phases of construction to maintain the current budget and schedule, while insuring all safety and quality standards are met.
β’ Confers with supervisory personnel and contractors to resolve complaints and grievances within work force.
β’ Confers with company management, designers, subcontractors and inspectors and suppliers of tools, equipment and materials to resolve construction problems and improve construction methods.
β’ Prepares, keeps current or reviews reports on progress and materials used, and performs two week βlook a headsβ to ensure proper planning and adjustment and execution of work schedules.
β’ Ensures that all change orders are properly executed and indicated on βas-builtβ plans.
β’ Conducts βPunch Outβ process throughout and at conclusion of project.
β’ Mentors, trains and develops support personnel.
β’ Ensure all required regulatory inspections are obtained and passed in a timely manner.
β’ Ensures general conditions budget is met.
β’ Directs and ensures that all OSHA regulations and safety policies and procedures are followed and necessary safety equipment is on site; safety meetings are adequately attended by company personnel and subcontractor crews; daily site safety walks are conducted and corrective action is taken; and that good housekeeping practices are observed and maintained by company personnel and subcontractors.
β’ Maintains good relationships with project managers, owners, engineers, inspectors, architects, subcontractors and other key stakeholders.
β’ Other duties may be assigned.
Supervisory Responsibilities
Manages 1β10 subordinate supervisors and subcontractors who supervise a total of up to 100 employees on the jobsite. Is responsible for their overall direction, coordination, and evaluation of all processes. Carries out supervisory responsibilities in accordance with the organizationβs policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience: Four year degree (B.S.) or equivalent plus 5-10 years of job related experience or equivalent combination of education and experience.
Language Skills: Ability to read and interpret documents such as complex plans and specifications, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.
Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations.
Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Computer Skills: To perform this job successfully, an individual should have knowledge of Project Management software and Spreadsheet software.
Build a Career That Matters with One of the World's Most Respected Employers!
- - - - - - - - - - - -
This opportunity is in Anderson, SC a vibrant growing city less than an hour from Greenville and about 10 miles from Clemson University. As the largest rubber manufacturing plant in the world with 800+ employees, our plant produces rubber, metallic and textile tissues, as well as other technologies for all types and sizes of tires, including passenger cars, light and heavy truck, mining and aircraft tires. Every single Michelin tire manufactured in North America contains a product manufactured at our Anderson plant! Our campus features amenities including a cafeteria, company gym, credit union, and health center. We are driven to inspire our team to achieve both long-term career and personal goals. Family, teamwork, and commitment to our customers are at the center of our culture. Come join our team today!
THE OPPORTUNITY
Create, support, and animate the energy and water progress plan to ensure that the energy performance of the site is effectively managed. Analyze the energy and water consumption of the site and manage and mentor site leadership to the standards of energy and water programs to guarantee the progress plan.
WHAT YOU WILL DO
- Maintain a roadmap and strategic plan of energy, CO2, and water targets and performance, which is in line with the Group's objectives and ambitions. Ensure the plan is updated annually and the status is routinely presented to the site management team.
- Facilitate a 10-year energy performance improvement plan for the site.
- Follow up and document the implementation of the annual actions resulting from the site's roadmap.
- Lead the various activities (workshops) of the site to improve water and energy consumption.
- Guarantee the reliability of the basic data necessary for the calculations of the energy and water indicators.
- Analyze the relevance and effectiveness of energy and water maintenance plans, provide feedback and recommendations on corrective actions needed.
- Establish and maintain standards of energy consumption by activity and by type of equipment that reflect plant production, flex, and baseline energy consumption.
- Ensure that water & energy meters are operational, the level of metering meets the analysis needs, and that the associated digitization of water and energy performance is in place to deliver progress.
- Drive the site's energy costs and environmental footprint to optimal levels by constantly improving energy performance.
- The energy and environmental indicators are analyzed and reliable. The site energy performance is communicated and understood within the site and beyond the site level.
- Documented feedback such as lessons learned, revised standards/specifications, and best practices are shared to improve the knowledge of the site personnel, including designers of new equipment and installations.
- Work in collaboration with energy partners to optimize contracts with energy supply, transformation, and maintenance.
- Evaluate efficiency of the production and distribution of fluids to identify opportunities to drive progress on energy consumption and costs.
- Support the different activities of the site to improve energy consumption and animate progress involving all employees, such as operators, maintenance, technicians, and managers through steering groups, MDP (Managing Daily Performance) production through awareness campaigns.
- Lead and participate in energy diagnostics, both at the site and in support of other sites in the time zone.
- Contribute to the establishment of consumption standards.
- Modelling the energy flows for the site and the levels of consumption.
- Establish consumption standards by activity and type of equipment.
- Apply energy expertise for diagnostics and assist in problem resolution.
- Participate in the optimization of contracts (supply, transformation, maintenance, water treatment,) through consistent communication with Fluids and Energy buyers.
WHAT YOU WILL BRING
- Certified Energy Manager, or BS in Engineering (Mechanical, Electrical, or Chemical) preferred
- Demonstrated understanding of heat transfer, separation unit operations and mass/energy balances
- Strong skills to analyze and draw conclusions from datasets.
- Strong written and verbal communication and presentation skills to communicate to all company personnel.
- Strong understanding of large demand energy equipment such as HVAC, Chillers, Boilers, Air Compressors, AC and DC Motors.
#LI-RM1
#LI-HIRINGMICHELIN
Ready to Shape the Future of Innovation?
Michelin is building a world-leading manufacturer of life-changing composites and experiences. Pioneering engineered materials for more than 130 years, Michelin is uniquely positioned to make decisive contributions to human progress and a more sustainable world. Drawing on its deep know-how in polymer composite materials, Michelin is constantly innovating to manufacture high-quality tires and components for critical applications in demanding fields as varied as mobility, construction, aeronautics, low-carbon energies and healthcare.
The care placed in its products and deep customer knowledge inspire Michelin to offer the finest experiences. This spans from providing data- and AI-based connected solutions for professional fleets to recommending outstanding restaurants and hotels curated by the MICHELIN Guide.
Why Michelin?
Career Growth: Personalized development plans, mentorship, and cross-functional opportunities. Unique career paths and opportunities for advancement.
Inclusive Culture: Thrive in a diverse, supportive environment where your competencies, contributions and behaviors are recognized. Option to join one of our Connected Communities.
Innovation-Driven: Work on projects that matter-from sustainable materials to digital transformation.
Community Impact: Be part of a company that does what's right. We use sustainable business practices while balancing the needs of our customers and communities.
Michelin provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), parental status, national origin, age, disability, genetic information (including family medical history), political affiliation, military service, or other non-merit-based factors. Consistent with these obligations, Michelin also provides reasonable accommodations to employees and applicants with disabilities and for sincerely held religious beliefs. If you need accommodation for any part of the employment process because of a disability, please contact us at .
This position is not available for immigration sponsorship.
We build the future with people like you. Begin your career with Michelin today!
Description
Ready for more than just a job? Build a career with purpose.
At Lactalis in the USA, we're committed to providing meaningful opportunities for our people to learn, grow, and thrive-whether you're just starting your journey with us or looking to take the next step in your career. From day one, we offer the tools and support to help you succeed.
As the world leader in dairy, Lactalis is a family-owned company with over 85,000 pragmatic and ambitious professionals across the globe. Each day, we're proud to produce award-winning dairy products that bring people together.
In the US, we proudly offer an unrivaled house of beloved brands, including Galbani Italian cheeses and ricotta, President specialty cheeses and butters, Kraft natural and grated cheeses, Breakstone's cottage cheese, Cracker Barrel, Black Diamond cheddar, and Parmalat milk. Our yogurt portfolio includes siggi's, Stonyfield Organic, Brown Cow, Oui, Yoplait, Go-Gurt, :ratio, Green Mountain Creamery, and Mountain High, along with a growing family of ethnic favorites like Karoun, Gopi, and Arz.
At Lactalis, we live by our core values-Ambition, Engagement, and Simplicity. We foster a workplace where innovation thrives, diverse perspectives are celebrated, and everyone's unique background and ideas are valued.
Even if you don't meet every qualification, we encourage you to apply. We want to hear about your PASSION, your STORY, and how your EXPERTISE can help us shape the future of dairy.
From your PASSION to ours
Lactalis US Yogurt, part of the Lactalis family of companies, is currently hiring a Utilities & Processing Manager based in Londonderry, NH.
The Utilities and Processing Manager is responsible for leading the performance, reliability, and compliance of all plant utility, environmental, and milk processing systems. This role oversees cross-functional maintenance teams, drives energy-efficiency and sustainability initiatives, and manages complex capital and operational projects from planning through execution. The manager ensures utility operations-including HVAC, refrigeration, boilers, compressed air, glycol, electrical distribution, and wastewater systems-are safe, efficient, and compliant with regulatory and corporate standards. In addition, the role provides technical leadership for milk processing systems, ensuring consistent product quality, equipment reliability, and continuous improvement. This position collaborates closely with internal teams, contractors, and external regulatory partners to support operational excellence, long-term asset health, and site-wide performance goals.
Project Management:
Create long- and short-term plans, including setting targets for milestones and adhering to deadlines. Making effective decisions when presented with multiple options for how to progress with the project. Serve as a point of contact for all project personnel, (contractors, internal support resources, etc.), to ensure teams remain in synergy. Communicate with internal and external business partners to keep the project aligned with their goals and targets. Performing quality control on the project throughout execution to maintain the standards expected. Adjust project schedules, targets, milestones, project financing, and escalations as needed.
Plant Utility Systems:
Drive plant utility efficiencies to positively impact energy savings in line with Sustainable Environmental goals. Supervise and manage the Utilities Maintenance Department to provide technical oversight for utility systems including HVAC, ammonia refrigeration, boilers, air compressors, glycol systems, and electrical distribution. Lead energy conservation efforts, manage plant utility projects, and partner with other business partners to ensure compliance with plant standards for all non-utility related projects.
Environmental Systems:
Provide technical assistance and oversight for the Industrial Pretreatment Facility, (WWTP), as well as all other Plant Utility Environmental Compliance. Oversee the execution of all environmental contracts, audits, and submit regulatory documents to ensure compliance. Manage 3rd party environmental contractors and align with corporate sustainability manager(s) for corporate sustainability initiatives.
Milk Processing Systems:
Directly manage the Maintenance resources for all Milk Processing systems. Establish mid- and long-term preventative maintenance plans to ensure the reliability of these systems. Including, but not limited to Raw incoming milk, Ingredient batching, Pasteurization, and CIP systems. Adhere to all Quality and PMO standards. Partner with Internal teams, external contractors, and suppliers to successfully execute continuous improvements and reliability initiatives.
From your EXPERTISE to ours
Key responsibilities for this position include:
- Oversee and execute Utility and Processing project(s) development, execution, and project and Maintenance budgets.
- Responsible for all aspects of food safety and quality as defined in plant and department procedures
- Ensure all projects with a production increase are supported by all Utility and Processing systems as well as in compliance with any plant environmental impact.
- Identify opportunities in energy efficiency to reduce cost and reduce the specific energy consumption by strengthening preventative maintenance responses and development of breakthrough projects aligning the production to the company mission for environment and sustainable development.
- Assembles energy usage data, completes weekly and monthly KPI reports and communicates reports on consumption; review and approve invoices.
- Using weekly and monthly KPI reports, develop, own, and execute action plans based on opportunities found in data trends.
- Lead and supervise the planning and implementation of strategies to promote a proactive and comprehensive maintenance program for all Plant Utility Systems (WWTP, Ammonia Refrigeration, Boiler & Steam Systems, Air Compressor), and Milk Processing Systems.
- Supervise and oversee utility operations to ensure Utility Systems and Processing technical teams are staffed and operated in an effective manner and that all are within applicable permit limits.
Requirements
From your STORY to ours
Qualified applicants will contribute the following:
Education
- A bachelor's degree is preferred.
- A major in Industrial or Mechanical Engineering or an equivalent combination of education and experience.
Experience
- 5+ years of utility and resource maintenance and reliability management in a manufacturing facility. Experience in an energy-intensive or highly energy-conscious manufacturing facility is preferred.
Certifications and specific knowledge
- The following certifications are preferred for this role: Wastewater Systems certification, Boiler Operator, and Ammonia Operator.
- Experience with ammonia systems and Process Safety Management (PSM) for ammonia systems
- Experience with high-pressure boiler systems, operations, and regulatory compliance
- Experience in safety and environmental processes to maintain a manufacturing facility in compliance with federal, state, and local regulations.
- Excellent organizational skills to prioritize and execute inventory and preventative maintenance demands daily.
- Proven ability to take initiative and establish processes and programs while working independently.
- Proven ability to supervise, train, develop, review performance, and motivate subordinates.
- Solid written and oral communication skills.
- Computer literacy to include Word, Excel, PowerPoint and Outlook, and a maintenance-based software system.
- Proven ability to participate as a member of the plant leadership team and form sound working relationships with all members of the organization.
- Ability to prioritize and meet deadlines within specified time constraints
- Ability to operate in a team environment
- Ability to adapt to a changing work environment
- Strong technical background - Electrical, mechanical, pneumatic, fluid dynamics, motor controls, instrumentation, and PLC programming.
At Lactalis, we offer a comprehensive Total Rewards Program with a variety of affordable benefits and coverage options. We support insurance costs significantly, contribute generously to retirement plans, and offer Paid Time Off from day one. We are committed to your professional growth, providing training and development opportunities, including Education Reimbursement. Join us and grow your career.
Lactalis is an equal employment opportunity employer. We will not discriminate against applicants with regard to any legally-recognized basis including, but not limited to: veteran status, race, color, religion, sex, national origin, age, marital status, sexual orientation, and physical or mental disabilities. Further, any division of the Company that is an Affirmative Action Employer will comply with all related legal obligations.
Description
Ready for more than just a job? Build a career with purpose.
At Lactalis in the USA, we're committed to providing meaningful opportunities for our people to learn, grow, and thrive-whether you're just starting your journey with us or looking to take the next step in your career. From day one, we offer the tools and support to help you succeed.
As the world leader in dairy, Lactalis is a family-owned company with over 85,000 pragmatic and ambitious professionals across the globe. Each day, we're proud to produce award-winning dairy products that bring people together.
In the US, we proudly offer an unrivaled house of beloved brands, including Galbani Italian cheeses and ricotta, President specialty cheeses and butters, Kraft natural and grated cheeses, Breakstone's cottage cheese, Cracker Barrel, Black Diamond cheddar, and Parmalat milk. Our yogurt portfolio includes siggi's, Stonyfield Organic, Brown Cow, Oui, Yoplait, Go-Gurt, :ratio, Green Mountain Creamery, and Mountain High, along with a growing family of ethnic favorites like Karoun, Gopi, and Arz.
At Lactalis, we live by our core values-Ambition, Engagement, and Simplicity. We foster a workplace where innovation thrives, diverse perspectives are celebrated, and everyone's unique background and ideas are valued.
Even if you don't meet every qualification, we encourage you to apply. We want to hear about your PASSION, your STORY, and how your EXPERTISE can help us shape the future of dairy.
From your PASSION to ours
Lactalis US Yogurt, part of the Lactalis family of companies, is currently hiring a Revenue Growth Manager based in Bedford, NH.
The Revenue Growth Manager will apply analytics to better understand, predict, and shape the customer path-to-purchase. This will optimize everyday product pricing, as well as promotional frequency and depth at key customers, while driving profitable revenue growth. This role will lead the business unit in achieving the goal of optimizing trade and marginal contribution through the use of elasticity-based modeling tools: the PTA tool for the grocery and mass merchandising channels, and the elasticity tool for the natural channel. The Revenue Growth Manager will encourage stronger cross-functional collaboration, embrace dynamic scenario planning, and adopt more joint value approaches with retailers. This role reports to the Senior Director, Customer Strategy and Planning.
From your EXPERTISE to ours
Key responsibilities for this position include:
- Lead the creation of overall market strategy, as well as customer specific everyday price and promotional strategy including the development of Average Margin Per Sale (AMPS) (merchandising and pricing) and net unit cost guidelines, as well as the overall management of Total LUSY and customer specific trade. Builds and shares practices with cross-functional teams including Customer Strategy and Planning, Field Sales, Marketing, Demand Planning, and Commercial Finance.
- Utilize elasticity-based modeling tools to identify optimal everyday pricing and promotional plans for our key brands, and pack groups for our top customers.
- Utilize consumption and category insight data to help the Customer Strategy and Planning, and Sales Teams execute these plans with our customers.
- Analyze external and internal promotional landscape on a monthly basis through monitoring retail promotion landscape across key accounts, promotional analysis across channels, and understanding key competitive pricing in order to inform and influence strategy.
- Conduct top customer event-level Return On Investment (ROI) analysis and effectively communicate insights and recommended action plans to the Senior Director, Customer Strategy and Planning, Field Sales, and Customer Team leadership.
- Consolidate and monitor compliance to everyday pricing promotional frequency and depth, trade spending, and net unit cost guidelines at account or budget holder level.
- Lead the business unit in optimizing price pack architecture to balance the need for affordability with profit and category expansion (e.g., satisfy emerging needs and occasions with smaller packs).
- Profitability assessment- optimization- and strategic assistance through lens of pricing and promotion on an ongoing basis.
- Work with Customer Strategy and Planning to facilitate and manage monthly Profit and Loss (P&L) meetings with the Field Sales Teams.
- Support the Sales Team and Customer Strategy and Planning in annual negotiations with top customers - providing recommendations that meet both customer and company needs.
- Partner with Sales Team Customer Strategy and Planning and influence them in optimizing the promotional calendar to meet broader business strategy objectives.
WORK CONDITIONS
- Travel may be required occasionally.
- Extended hours may be necessary depending on the business needs
- Reasonable accommodation may be made to enable individuals with disabilities to perform these essential duties and responsibilities.
- This position requires physical presence in the office, in accordance with the guidelines of the Hybrid Work Policy. The current policy requires 3 days per week in-office, and 2 days per week WFH.
From your STORY to ours
Qualified applicants will contribute the following:
- Bachelor's degree required; preference for majors in Business, Finance, or Analytics.
- 8+ years in CPG Revenue Growth Management, Trade Marketing or Field Sales Leadership experience is recommended.
- 5+ years of experience in managing a team is required.
- The following certifications are preferred for this role: Advanced Excel, Power Pt., and Power BI
- Understanding of Trade Promotion Optimization (TPO) or other modeling tools, consumption/POS data, Trade Promotion Management systems (TPM), and forecasting tools are recommended.
- Demonstrated knowledge of customers' needs, expectations and financial motivators to develop and deliver appropriate sales plans. Ability to develop breakthrough account plans and identify specific strategies to move from transactional supplier to strategic partner.
- Demonstrated knowledge of competitive brands, products, manufacturers and ability to build defense / offensive strategies for the short, medium and long-term.
- Ability to build the budget and to make regular forecasts in order to achieve the latter (volumes and/or profitability) and in case of gap, propose and implement corrective action plans and sales negotiation strategies.
- The structuring and management of the organization and supporting services to create, develop and maximize customer opportunity according to category and channel objectives.
- Ability to assess customer opportunities, analyzing competitor behavior and interpreting company/channel Strategy. Ability to generate and evaluate customer options while detailing the customer plan & bringing the customer into the Group.
- Analyze data and situations, to identify and analyze causes/effects and select only appropriate information use to make effective decisions.
- Ability to coordinate/manage/pilot a structured period of transition in order to achieve lasting change within an organization (change of models, methods, techniques, tools, organization, professional practices) minimizing resistance through involvement of key players and stakeholders.
- Ability to make the organization want to achieve or exceed targets. It implies willingness to expend energy to achieve a goal or a reward.
- Ability to transmit and receive information clearly and communicate effectively to others by considering their points of view in order to respond appropriately. It includes using tact and diplomacy in all communications as well as the ability to convey ideas and information (adjusting style, tone and level of details), both orally and in writing, in a way that all stakeholders/audience are engaged.
Requirements
At Lactalis, we offer a comprehensive Total Rewards Program with a variety of affordable benefits and coverage options. We support insurance costs significantly, contribute generously to retirement plans, and offer Paid Time Off from day one. We are committed to your professional growth, providing training and development opportunities, including Education Reimbursement. Join us and grow your career.
Lactalis is an equal employment opportunity employer. We will not discriminate against applicants with regard to any legally-recognized basis including, but not limited to: veteran status, race, color, religion, sex, national origin, age, marital status, sexual orientation, and physical or mental disabilities. Further, any division of the Company that is an Affirmative Action Employer will comply with all related legal obligations.
Description
Seeking an AI/ML Operations professional for the following role -
Overall Responsibilities
- Manage operational workflows for model deployments, updates, and versioning across GCP, Azure, and AWS.
- Monitor model performance metrics: latency, throughput, error rates, token usage, and inference quality
- Track model drift, accuracy degradation, and performance anomalies - escalating to engineering as needed.
- Support knowledge base operations including vector embedding pipeline health, chunk quality, and refresh cycles in Vertex AI.
- Maintain model inventory and documentation across multi-cloud environments.
- Coordinate model evaluation cycles with Responsible AI and Core Engineering teams
Agent & MCP Server Operations
- Monitor AI agent health, performance, and reliability (AutoGen-based agents, MCP servers)
- Track agent execution metrics: task completion rates, tool call success/failure, latency, and error patterns
- Support agent deployment and configuration management workflows
- Document agent behaviors, known issues, and operational runbooks
- Coordinate with Core Engineering on agent updates, testing, and rollouts
- Monitor MCP server availability, connection health, and integration status
FinOps & Cost Management
- Track and analyze AI/ML cloud spend across GCP (Vertex AI), Azure (OpenAI), and AWS (Bedrock)
- Build cost dashboards with breakdowns by model, application team, use case, and environment.
- Monitor token consumption, inference costs, and embedding/storage costs.
- Identify cost optimization opportunities - model selection, caching, batching, rightsizing.
- Provide cost allocation reporting for chargeback/showback to consuming application teams.
- Forecast spend trends and flag budget anomalies.
- Partner with Infrastructure and Finance teams on AI cost governance.
Monitoring, Dashboarding & Reporting
- Build and maintain dashboards for platform performance, model health, agent metrics, and operational KPIs.
- Create executive and stakeholder reports on platform adoption, usage trends, and cost allocation.
- Develop Responsible AI dashboards tracking hallucination rates, accuracy metrics, guardrail triggers, and safety incidents.
- Monitor APIGEE gateway traffic patterns and API consumption trends.
- Provide regular reporting to product management on use case performance.
Release Operations Support
- Support release management processes with pre/post-deployment validation checks.
- Track release health metrics for models, agents, and platform components.
- Maintain release documentation, runbooks, and operational playbooks.
- Coordinate with QA, Performance Engineering, and Infrastructure teams during releases.
AI Operations
- Monitor guardrail effectiveness and flag anomalies to the Responsible AI team.
- Track and report on hallucination detection, content safety triggers, and accuracy trends.
- Support LLM Red Teaming efforts by collecting and organizing evaluation data.
- Maintain audit logs and compliance documentation for AI governance.
Cross-Functional Coordination
- Serve as operational point of contact for application teams consuming DxT AI APIs.
- Coordinate with Corporate Security on audit requests and compliance reporting.
- Partner with Infrastructure team on capacity tracking and resource utilization.
- Support Performance Engineering with load test analysis and results documentation.
Basic Qualifications
- 2-4 years in an Ops, Analytics, or Technical Operations role (MLOps, AIOps, DataOps, Platform Ops, or similar)
- Understanding of AI/ML concepts: models, inference, embeddings, vector databases, LLMs, tokens, prompts.
- Experience with cloud cost management and FinOps - tracking, analyzing, and optimizing cloud spend.
- Strong proficiency with dashboarding and visualization tools (Looker, Tableau, Grafana, or similar)
- Working knowledge of GCP (required); familiarity with Azure and AWS a plus.
- Comfortable with SQL and basic Python for data analysis and scripting.
- Experience with monitoring and observability platforms (Datadog, Prometheus/Grafana, Cloud Monitoring, or similar)
- Understanding of APIs and API gateways - ability to read logs, trace requests, analyze traffic.
- Strong analytical and problem-solving skills with attention to detail.
- Excellent communication skills - able to translate technical metrics into stakeholder insights.
- College degree in Computer Science, BIS, MIS, EE, ME or similar is required.
Preferred Qualifications
- Hands-on experience with LLM platforms: Vertex AI, Azure OpenAI, AWS Bedrock
- Familiarity with AI agents and agentic architectures (AutoGen, LangChain, or similar)
- Exposure to MCP (Model Context Protocol) or agent-tool integration patterns.
- Experience with vector databases and RAG (Retrieval-Augmented Generation) operations.
- Understanding of MLOps lifecycle: model registry, versioning, deployment patterns, A/B testing
- Experience with APIGEE or similar API management platforms.
- Familiarity with Responsible AI metrics - hallucination, bias, content safety, guardrails.
- FinOps certification or formal cloud cost management experience.
- Experience supporting enterprise platform teams with multiple consuming applications.
- Familiarity with ML pipeline tools (Kubeflow, MLflow, Vertex AI Pipelines)
- Exposure to prompt management and evaluation frameworks.
- ITIL or operational process framework experience.
- Experience creating runbooks and operational documentation.
Education
- BE/BS in Computer Science, Business Information Systems, Management Information Systems, Electrical Engineering, Mechanical Engineering or similar
The estimated pay range for this position is USD $70.00/hr - USD $77.50/hr. Exact compensation and offers of employment are dependent on job-related knowledge, skills, experience, licenses or certifications, and location. We also offer comprehensive benefits. The Talent Acquisition Partner can share more details about compensation or benefits for the role during the interview process.
We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager at Auburn University will also play a key role in helping us meet budget requirements and execute company-delivered programs.Β
Β Β
Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career.Β
Job ResponsibilitiesTrain and manage kitchen personnel and supervise/coordinate all related culinary activitiesΒ
Estimate food consumption and requisition or purchase foodΒ
Select and develop recipes as well as standardize production recipes to ensure consistent qualityΒ
Establish presentation technique and quality standards, and plan and price menusΒ
Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchenΒ
Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniquesΒ
Β
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.??Β
QualificationsRequires 2-3 years of experience in a related positionΒ Β
Requires 2-3 years of post-high school education or equivalent experienceΒ
Culinary degree preferredΒ
Requires advanced knowledge of the principles and practices within the food professionΒ
Requires experiential knowledge of management of people and/or problemsΒ
Requires oral, reading and written communication skillsΒ
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -Β a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here atΒ Β or connect with us onΒ Facebook,Β InstagramΒ andΒ Twitter.
The Senior Executive Chef is responsible for directly supervising kitchen personnel. This role will supervisor and coordinate all related culinary activities.
Job Responsibilities?Β Β Β Train and lead kitchen personnel.
?Β Β Β Estimate food consumption and requisition or purchase food.
?Β Β Β Select and develop recipes as well as standardize production recipes to ensure consistent quality.
?Β Β Β Establish presentation technique and quality standards.
?Β Β Β Plan and price menus.
?Β Β Β Ensure accurate equipment operation/maintenance
?Β Β Β Ensure accurate safety and sanitation in kitchen.
?Β Β Β You may cook selected items, no more than 20% of the time.
?Β Β Β You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
?Β Β Β Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.
At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.
Qualifications?Β Β Β 8+ years of industry & culinary management experience
?Β Β Β Requires a bachelor's degree or equivalent experience
?Β Β Β The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
?Β Β Β Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
?Β Β Β P&L accountability and/or contract-managed service experience is desirable.
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -Β a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here atΒ Β or connect with us onΒ Facebook,Β InstagramΒ andΒ Twitter.
Job Description
We are seeking a skilled and reliable Truck Driver to join our team. The ideal candidate will have experience in various types of truck driving, including but not limited to tractor-trailer, flatbed, and refrigerated trailer operations. This role involves transporting goods safely and efficiently while adhering to all traffic regulations and company policies. A strong emphasis on safety, punctuality, and customer service is essential.
Responsibilities
* Operate commercial vehicles, including tractor-trailers, flatbeds, tankers, and dump trucks.
* Load and unload freight as required, ensuring proper handling of goods.
* Plan routes effectively to ensure timely deliveries while adhering to all traffic laws.
* Conduct pre-trip and post-trip inspections of the vehicle to ensure safety and compliance.
* Maintain accurate records of deliveries, mileage, fuel consumption, and other required documentation.
* Communicate with dispatchers regarding any issues or delays encountered during routes.
* Utilize manual transmission when necessary and operate forklifts for loading/unloading tasks.
* Ensure the cleanliness and maintenance of the truck at all times.
Experience
* Proven experience as a Truck Driver with a valid commercial driver's license (CDL). Hazmat and Tanker Endorsement required
* Familiarity with operating various types of trucks including refrigerated trailers, flatbeds, tankers, roll-off trucks, and dump trucks.
* Experience in route driving and delivery driver roles is preferred.
* Ability to handle freight safely and efficiently while loading and unloading cargo.
* Knowledge of manual transmission operation is a plus.
* Previous experience operating forklifts is advantageous. Join our team today if you are a dedicated professional looking for an opportunity to grow in the trucking industry!
Location : Orchards of Minnetonka - 10955 Wayzata Blvd. Minnetonka, MN 55305.
Schedule : Full time; Varies, 10:30 am - 7:00 pm. Some weekends required.
Requirement : 2 years of institution or restaurant cooking required.
Pay Range : $18.00Β per hour toΒ $25.00Β per hour
WHAT'S IN IT FOR YOUΒ A fun work environment, robust benefits package, great team members, and a career with one of the top hospitality companies in the nation! You'll work with a talented and supportive team that makes a real impact in the lives of those we serve.
YOU'D MAKE A GREAT ADDITION TO OUR TEAMΒ Our culinary team is the core of our business. Every day brings new opportunities to enhance lives, create connections, and make a difference. If you enjoy creating memorable experiences, you will be a great addition to the Unidine team!
Job Summary
Summary: Β Helps Executive Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
Essential Duties and Responsibilities:
Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
Supervises hourly food service associates. Includes interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
Stores food in designated areas following all corporate, state and federal food safety and sanitation procedures.
Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Interacts with customers to resolve complaints in a friendly, service-oriented manner. Relays relevant information directly to supervisor.
Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
Keeps up with peak production and service hours.
Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
Performs other duties as assigned.
BENEFITS FOR OUR TEAM MEMBERS
Full-time and part-time positions offer the following benefitsΒ to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, and Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefitsΒ to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.
is a member of Compass Group. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Certain positions may require Florida Level 2 background screening. Details: are accepted on an ongoing basis
Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply.
βReq ID: Β 1517023
PURPOSE OF THE POSITION:Β The person holding this supervisory position is considered a part time team member and is responsible and accountable for:Β 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.Β The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.Β In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS:Β 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.Β 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 βDocument Viewerβ on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.Β 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 RGMβs plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.Β 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:Β 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:Β 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 βWeekly Deposit Logβ 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 βWeekly Deposit Log,β and assures all appropriate signatures are on the βWeekly Deposit Logβ.
- iii. Sends a copy of the βWeekly Deposit Logβ to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member βbanksβ, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers.Β 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.Β Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until βdroppedβ 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.Β This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales:Β 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. Β 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.Β 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.Β
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.Β Weight of items varies from 10 to 50 pounds.Β Full load on two-wheeled hand truck may exceed 500 pounds.Β Generally, ensures that more than one person is available to perform this task.Β
- c.βAutopostsβ 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 β Ready β 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:Β Ensures that βFlow-thruβ targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.Β This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.Β Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properlyΒ Β 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 Β 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 βoptimizedβ:
- i. Organized β¦ a place for everything, and everything in its place
- ii. Lineal Flow β¦ 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 βprep levelsβ are adequate for the forecasted volume of business for the day, including:Β 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.Β Complaints may be received in person, by phone, or in writing.Β 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.Β 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.Β
4. Personally serving customers as required to meet the demand of the volume ofΒ 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 Β frequently to see if there is anything else needed.Β
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.Β 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.Β
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.Β 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 β5 Starβ 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.Β 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.Β 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.Β 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 fourΒ step training process of:Β (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.Β 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.Β
- (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.Β 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.Β 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.Β This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGMβs 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.Β Β
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.Β This involves these processes:
1. Review of the Inventory on Hand is performed.Β 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.Β 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.Β 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.Β 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.Β The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.Β 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.Β 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.Β 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:Β 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.Β 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.Β 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.Β 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.Β Weight of items varies.Β 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:Β 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.Β Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.Β 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.Β 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.Β 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.Β 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.Β Position involves communicating with team members, superiors and customers.Β Β
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.Β 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.Β Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.Β 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.Β 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.Β 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.Β 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.Β Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.Β 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".Β 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".Β 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.Β It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".Β This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".Β A generic term used to describe a variety of containers used to hold food items served on a salad bar.Β Knives, spoons, spatulas and other common utensils.
"Make Table".Β An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.Β 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".Β 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".Β A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".Β A mechanical device consisting of:Β (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".Β 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".Β 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".Β 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".Β These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".Β This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".Β 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".Β This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.Β It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".Β This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".Β A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".Β 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".Β A table about 34 to 36 inches high, with a stainless steel top.Β The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
βKitchen and Dining Utensils".Β Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".Β and other items to serve food and beverages to customers.
"Spoon".Β A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".Β A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".Β A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.Β Compartment may be sufficiently cold to freeze items.
"Freezer".Β A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".Β A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).Β A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".Β Electronic device used in tracking orders, inventory, payroll information.Β Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS"Β Field Management System.Β 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:Β Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED:Β This work is performed on the employer's premises.Β Location of premises may vary throughout the employer's Company.Β This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
The Energy Manager will primarily be responsible for supporting our Clients in New York State, Hudson Valley region. This individual shall be responsible for the identification and documentation of energy conservation opportunities that generate energy savings at their respective sites, as well as assisting the client with O&M support as requested. Duties will include, but not be limited to:
Job Responsibilities- Identify and implement energy conservation opportunities, and help facilitate the implementation of projects, initiatives, and programs that reduce energy consumption and demand.
- Assist with identifying and evaluating energy efficiency measures, calculate the savings potential of measures, and prepare assessment reports.
- Develop cost and payback analyses for identified initiatives.
- Develop detailed technical reports and participate in Client presentations of findings.
- Data evaluation and interpretation.
- Participate in meetings and demonstrate appropriate level of technical capabilities.
- Troubleshoot system operational issues that impact system operation and energy efficiency.
- Utilize effective management skills and communication to deliver results.
- Capable of developing technical reports that can be effectively communicated.
- Technical Operations and Maintenance assistance, including service contract management support
- Assist our Clients in meeting the requirements mandated State and Federal energy efficiency programs.
- Assist our Clients in researching applicable utility rebate programs
- Bachelor Degree in Mechanical or Electrical Engineering or related field, with minimum of 2-3 years of experience in facility management and/or energy engineering
- Must have a strong HVAC and/or controls background and experience working on large scale centralized boiler plants, chiller plants and HVAC systems.
- Strong problem solving, communication and collaborative team building skills.
- Proficiency in Microsoft Office Software: Excel, Word, Power Point.
- Holds a driver?s license and access to a vehicle are essential requirement for this position.
COMPENSATION: The salary range for this position is $100,000 to $110,000. If both numbers are the same, that is the amount that Aramark expects to offer.Β This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.?
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BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.Β Β Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage.Β Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.Β For more information about Aramark benefits, click hereΒ Β Aramark Careers - Benefits &Β Compensation.Β
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There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance.
EducationAbout AramarkOur Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing -Β a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here atΒ Β or connect with us onΒ Facebook,Β InstagramΒ andΒ Twitter.
PURPOSE OF THE POSITION:Β The person holding this supervisory position is considered a full time team member and is responsible and accountable for:Β 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.Β The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.Β In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS:Β 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.Β 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 βDocument Viewerβ on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.Β 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 RGMβs plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.Β 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:Β 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:Β 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 βWeekly Deposit Logβ 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 βWeekly Deposit Log,β and assures all appropriate signatures are on the βWeekly Deposit Logβ.
- iii. Sends a copy of the βWeekly Deposit Logβ to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member βbanksβ, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers.Β 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.Β Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until βdroppedβ 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.Β This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales:Β 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.Β 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.Β 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.Β
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.Β Weight of items varies from 10 to 50 pounds.Β Full load on two-wheeled hand truck may exceed 500 pounds.Β Generally, ensures that more than one person is available to perform this task.Β
- c.βAutopostsβ 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 β Ready β 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:Β Ensures that βFlow-thruβ targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.Β This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.Β Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properlyΒ Β 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 exceedΒ 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 βoptimizedβ:
- i. Organized β¦ a place for everything, and everything in its place
- ii. Lineal Flow β¦ 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 βprep levelsβ are adequate for the forecasted volume of business for the day, including:Β 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.Β Complaints may be received in person, by phone, or in writing.Β 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.Β 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.Β
4. Personally serving customers as required to meet the demand of the volume ofΒ 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 customersΒ frequently to see if there is anything else needed.Β
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.Β 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.Β
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.Β 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 β5 Starβ 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.Β 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.Β 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.Β 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 fourΒ step training process of:Β (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.Β 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.Β
- (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.Β 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.Β 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.Β This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGMβs 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.Β Β
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.Β This involves these processes:
1. Review of the Inventory on Hand is performed.Β 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.Β 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.Β 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.Β 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.Β The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.Β 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.Β 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.Β 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:Β 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.Β 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.Β 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.Β 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.Β Weight of items varies.Β 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:Β 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.Β Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.Β 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.Β 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.Β 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.Β 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.Β Position involves communicating with team members, superiors and customers.Β Β
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.Β 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.Β Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.Β 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.Β 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.Β 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.Β 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.Β Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.Β 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".Β 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".Β 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.Β It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".Β This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".Β A generic term used to describe a variety of containers used to hold food items served on a salad bar.Β Knives, spoons, spatulas and other common utensils.
"Make Table".Β An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.Β 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".Β 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".Β A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".Β A mechanical device consisting of:Β (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".Β 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".Β 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".Β 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".Β These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".Β This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".Β 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".Β This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.Β It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".Β This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".Β A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".Β 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".Β A table about 34 to 36 inches high, with a stainless steel top.Β The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
βKitchen and Dining Utensils".Β Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".Β and other items to serve food and beverages to customers.
"Spoon".Β A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".Β A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".Β A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.Β Compartment may be sufficiently cold to freeze items.
"Freezer".Β A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".Β A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).Β A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".Β Electronic device used in tracking orders, inventory, payroll information.Β Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS"Β Field Management System.Β 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:Β Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED:Β This work is performed on the employer's premises.Β Location of premises may vary throughout the employer's Company.Β This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
$10 / hour
In this role, you'll create an energy that is both welcoming and exciting by taking pride in offering our guests a diverse and seasonally-inspired beverage menu, a warm conversation, and helpful suggestions. When you shine, our guests will look forward to relaxing with you after a long day. You'll also:
- Making drinks, pouring beer& wine, and taking care of corporate and leisure guests at the bar.
- Tapping beer kegs and serving draft beer and bottled alcoholic beverages.
- Taking orders and serving bar bites prepared by the cook
- Monitoring and managing alcohol sales and consumption consistent with NC Liquor Laws, including checking proper identification for the minimum age requirement of 21 years to purchase alcohol.
- Some heavy lifting is involved such as carrying beer kegs and cases
- Keeping bar, preparation, and other assigned areas clean, orderly and well stocked at all times.
- Balance shift reports and cash drawer, process credit card payments
- Answering general guest questions and providing information about the property, park and local area
- Pre and post shift clean up
Responsibilities:
We are here to make people happy!! Carowinds associates are enthusiastic about their work because they create fun and memories to last lifetime! They are crucial to providing guests with a variety of engaging activities that reflect and uphold our core values of Integrity, Courtesy, and Inclusiveness.
Qualifications:
- Must be at least 21 years old
- Take initiative and maintain the company's reputation and dedication to safety, service, courtesy, cleanliness, and integrity.
- Ability to learn POS system
- Work collaboratively in a team setting as well as work independently.
- Ability to work nights, weekends and holiday periods to meet business needs.
- Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law.
- Ability to pass a background check if 18 years of age or older, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references per company policy unless prohibited by federal, state or provincial law.
Clerk
Location: 1244 Claremont Road, Carlisle, PA, 17015, United States
Base Pay: $18.00 - $20.00 / Hour
Employee Type: FT Non-Exempt
Required Degree: High school
Manage Others: No
Description Lane Enterprises is excited to welcome a Clerk to their team! From generous benefits, including bonus opportunities and an Employee Stock Ownership Plan (ESOP), to great employee retention, this is a fantastic opportunity to join a thriving organization!
Benefits: Lane offers a generous benefits package to include Medical, Dental, Vision, 401k, Paid Time Off, Paid Holidays, Company paid Life Insurance, Voluntary Life Insurance, ESOP opportunity and a generous bonus incentive plan.
Job Summary:
As the Clerk, you will play an integral role in organizational service and strength of our company. You will provide administrative support, greet and direct visitors, and answer and respond to calls and emails.
Essential Responsibilities:
- Provides administrative support to plant operation and sales functions.
- Handles telephone contacts in a professional manner and assists with customer inquiries and product pricing.
- Enter information pertaining to quotations, orders, shipments, invoices, receipts, consumption and production or other information related to Lane business, into our ERP system.
- Commands a working knowledge of company products and detailed knowledge of office practices and procedures.
- Create purchase orders, prepare packing slips, and print bill of ladings.
- Call customers daily and obtain directions and schedule drop off for drivers. Prepare directions to each location via Google maps and estimate time of delivery.
- Notify Loaders which loads have to be certified by obtaining heat number off pipe. Obtain certifications for any state jobs by downloading from state website. Print and attach to BOL. Send to Contractor.
- Cross training β must be able to understand responsibilities of all clerks and fill in while others are out or help when needed.
- Sort incoming mail and file.
- Prepares UPS Shipments.
- Year-end file preparation by packing folders or scanning documentation.
- Assist in planning and scheduling shipments, inter-company transfers, walk in sales and customer pick-ups, credit and collection inquiries, basic quoting.
- Communicate with the Yard/truck drivers via phone or radios.
Requirements
- Must be proficient in Microsoft Office and Adobe Reader.
- Skilled at project management and managing multiple projects simultaneously.
- Ability to manage deadlines and effectively prioritize.
- Professional verbal and written communication skills.
- Team orientated.
- Strong Customer Service skills.
- High School Diploma or Equivalent
- 2-3 yearsβ Administrative or Office experience in a manufacturing environment.
- 2-3 yearsβ demonstrated experience in providing customer service at all levels of an organization.
- Experience with Material Processing, A/P, A/R, Purchasing and Raw Materials
- Experience with ERP system.
- Work is performed in a standard office environment.
- Ability to sit at a desk for 8 hours per day.
- Must be able to ascend and descend stairs, and where applicable and when necessary, to perform various job-related tasks.
Compensation details: 18-20 Hourly Wage
PIe0455c6cff7f-3631
ABOUT THE POSITION:
UD Team seeks a highly detail-oriented, motivated, and efficient Cafeteria Coordinator. The Cafeteria Coordinator will be responsible for managing all meal areas and maintaining all DOE and DOH health codes to ensure smooth cafeteria operations.Β Β
ABOUT THE ORGANIZATION:
Urban Dove Team Charter School (UD Team) is a distinctive network of sports-based high schools catering to over-aged, under-credited youth. We fuse a robust academic curriculum with sports-based youth development, ensuring our graduates receive a diploma, a stepping stone for higher education, and essential job skills.
CORE RESPONSIBILITIES:
- Actively participate in the school's Operations Team and Building Response Team.
- Foster a welcoming environment for students, families, staff, and visitors.
- Ensure compliance with Department of Health (DOH) regulations and Department of Education (DOE) School Food protocols.
- Maintain a valid Food Handlers Certificate and adhere to food safety standards.
- Conduct daily meal counts and manage lunch form collection by DOE deadlines.
- Prepare and serve meals for daily consumption and special events, ensuring healthy options.
- Develop and conduct workshops on healthy eating and wellness for the school community.
- Oversee meal preparation, distribution, and cleanup for school events.
- Mentor a group of students and participate in grade team meetings.
- Collaborate with other departments to enhance the school environment.
- Manage the setup and execution of special events, ensuring timeliness and efficiency.
- Oversee breakfast and lunch programs, ensuring prompt start times and smooth transitions between lunch periods.
- Monitor the cafeteria during meal times, maintaining a safe and engaging environment.
- Log student incidents as required and engage in restorative practices with students.
- Maintain cleanliness and organization in all meal areas, reflecting the Urban Dove brand.
- Design and maintain bulletin boards in the cafeteria.
- Coordinate with the maintenance team for cafeteria upkeep and garbage disposal.
- Clean and maintain kitchenware, surfaces, and equipment daily.
- Handle food orders, delivery inspections, and inventory management.
- Assist with school-wide communications and support Main Office staff as needed.
- Undertake additional tasks based on skills, interests, and school needs.
Requirements:
- Knowledge of the Department of Health and Department of Education School Foods requirementsΒ
- NYC Food Handlers Certificate through the Department of HealthΒ
- Demonstrated ability to βmulti-taskβ and deliver high-quality work
- Desire to devise programming to address the unique needs of our populationΒ
- Commitment to the UD Team mission and core values of Teamwork, Leadership, and CommunicationΒ
- Commitment to the use of restorative practices and a strength-based, youth development approach to student issues
- Ability to function well as part of a team and work independentlyΒ
- Must be team-oriented, with a strong work ethic, excellent communication skills, a passion for serving at-risk youth, and a sense of humor
OUR MISSION:
Urban Dove energizes, educates, and empowers young people through our network of UD Team Charter Schools serving over-age/under-credited high school students. UD Team's innovative model uses sports, teams, restorative practices and mentoring to create a culture of high expectations and shared responsibility. By instilling our core values of Teamwork, Leadership and Communication, we develop our students into confident young adults ready to reach their full potential.
OUR VISION:
Urban Dove envisions a world where all children receive the high-quality education and support they need and deserve. Through education, they will acquire the critical skills needed to develop into economically, socially, and emotionally independent adults who are empowered to create a more just and equitable society for future generations.
EEOC:
Urban Dove provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.
Compensation details: 39520-43680 Yearly Salary
PI53d0d541d5d4-3631
Quad Franklin is seeking a Freight Operations Coordinator. Job responsibilities include Effectively monitor and coordinate the flow of product, information, and/or shipments to ensure production and client needs are met. This includes monitoring of schedules and shipments, preparing documentation and labels, investigating shortages/discrepancies, and communicating necessary information to internal and external customers. This is accomplished through use of professional effective communication, organizational skills and use of Powered & Industrial Equipment, mobile and desktop PCs and scanning equipment.
KEY RESPONSIBILITIES
In order of importance
Β· Accurately monitor and coordinate production schedules and inventory to ensure all product is available when needed for interplant or outbound shipment
Β· Investigate any over & under consumption and help resolve any production discrepancies and document results
Β· Communicate with internal departments and external customers (Vendors typically include logistics companies) to coordinate proper documentation needed for all department receipts and shipments
Β· All other duties as assigned; may include, schedule delivery and shipment appointments, route product to loads, entering order requests for miscellaneous shipments and accurately prepare verifying various departmental documents and material handling.
Β· Actively participate and follow all Safety and Lean regulations, policies and initiatives.
JOB REQUIREMENTS
Appropriate education and/or experience may be substituted on an equivalent basis
Education: High School Diploma or General Education Degree
Experience: Minimum of 5 years of similar experience preferred
Certificates, Licenses, Registrations: Quad Powered Industrial Vehicle Certification (Forklift and Clamp Truck)
Knowledge, Skills & Abilities:
Strong organizational and problem solving skills
Demonstrated ability to work independently without close supervision
Ability to effectively and professional communicate both verbally and written.
Proficient knowledge of departmental programs, applications and computer operating systems
Ability to work effectively with co-workers and all other internal/external contacts to promote teamwork
Proficient knowledge and ability to use desktop and mobile PCs
Ability to work Quad assigned work schedule including rotation shifts, day, night, weekends and overtime as needed
We offer excellent benefits to eligible employees, including 401(k), holidays, vacations and more.
Quad is proud to be an equal opportunity employer. We are committed to creating a place of belonging β a space where employees do not need to sacrifice who they are to exist and grow in our workplace. Quad does not discriminate on any unlawful basis including race, religion, color, national origin, disability, gender, gender identity, sexual orientation, age, marital status, veteran status, genetic information, or any other basis prohibited by applicable federal, state, or local laws. Quad also prohibits harassment of applicants and employees based on any of these protected categories.
Drug-Free Workplace
The Press Assistant is responsible for paper hanging, inks, glues and other materials and assisting the press crew. This position directly helps Quad drive profitability by reducing the cost of errors through consistent work quality.
Responsibilities:
* Hanging of pre-printed and mill paper rolls - setting up accurate splices.
* Performs duties related to washing up press
* Performs routine maintenance on the press
* Set-up and maintain inks, glues.
* Tracking and recording paper consumption.
* Monitor various functions of press equipment.
* Identify, retrieve and setup various press parts
* General Housekeeping
* Perform other incidental duties as assigned
Qualifications:
* High School Diploma
* Some press room experience helpful.
This position is heavily and physically demanding. The employee is primarily standing while performing the duties of the position and requires constant lifting, bending while handling paper. Required lifting of up to 85 pounds, pushing/pulling up to 2000 pounds.
We offer excellent benefits to eligible employees, including 401(k), holidays, vacations and more.
Quad is proud to be an equal opportunity employer. We are committed to creating a place of belonging β a space where employees do not need to sacrifice who they are to exist and grow in our workplace. Quad does not discriminate on any unlawful basis including race, religion, color, national origin, disability, gender, gender identity, sexual orientation, age, marital status, veteran status, genetic information, or any other basis prohibited by applicable federal, state, or local laws. Quad also prohibits harassment of applicants and employees based on any of these protected categories.
Drug-Free Workplace
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associatesβ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an βopen doorβ policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautΓ©ing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (βFirst In, First Outβ).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Since 1969, we've led the industry in developing innovative technologies for recycling scrap into high-quality steels that are all around us, from bridges and buildings to cars and appliances.
Basic Job Functions: The role of the Roll Mill Lubricator is to support safe and reliable operation of RM equipment through preventative maintenance and lubrication excellence.
This position is an entry-level mechanical maintenance role focused on performing scheduled lubrication routes, equipment inspections, and RM specific preventative maintenance tasks.
Candidate should have the basic mechanical aptitude to perform preventative maintenance and troubleshoot all hydraulic and lube systems.
Candidate will also be expected to track oil consumption and loss and make repairs when leaks are identified.
Safety is the most important part of all jobs within Nucor; therefore, candidates must demonstrate the ability to initiate, lead, and uphold safety policies, practices, procedures, and housekeeping standards always.
Minimum Qualifications:Preferred Qualifications: β’ Basic mechanical aptitude β’ Ability to safely perform physical work in an industrial environment β’ Ability to follow preventative maintenance procedures and checklists β’ Strong attention to detail and ability to recognize abnormal equipment conditions β’ Ability to work safely around industrial equipment