Getgood Drums Jobs in Usa

Mentor Community Services, a part of the Sevita family, provides community-based services for individuals with intellectual and developmental disabilities. Here we believe every person has the right to live well, and everyone deserves to have a fulfilling career. You’ll join a mission-driven team and create relationships that motivate us all every day. Join us today, and experience a career well lived.

Location: Drums, PA, Luzerne County, PA

 

Pay rate: $16.00hr 

 

Shift: Part-time positions 

PT Sat/Sun 7:30 am-7:30 pm 

PT Sunday & Monday, 3P-11P

 

THRIVE AS A CAREGIVER AT SEVITA. EACH DAY, YOU’LL

• 
  
• Be proud of rewarding work helping people grow, learn, and live well
  
• Develop real, meaningful relationships with the individuals you serve
  
• Experience ownership and trust from your leaders to do what’s right for participants
  
• Take initiative to help participants be part of the community and enjoy their favorite activities
  
• Support participants with developmental goals like budgeting, exercise, and nutrition
  

 

You’ll assist people with their personal hygiene and support individuals who can have behavioral challenges and other complex needs. If you’re compassionate, patient, and find meaning in this type of work, you'll find a promising future at Sevita.

 

EVERY PERSON DESERVES A FULFILLING CAREER 

• 
  
• Competitive Pay: Pay on Demand, Full benefits package for full-time employees, including a 401(k) with a 3% company match
  
• Time Off: Paid time off plus holiday pay to recharge so you can be your best at work
  
•  Network of Support: Supervisors who care deeply about the participants and your wellbeing
  
• Job Security: A stable job  at an established, growing company
  
• Learning and Development: We invest in your development and provide the tools and training you need to have a fulfilling career 
  

WHAT YOU’LL BRING TO SEVITA

• 
  
• Education: High School Diploma or equivalent
  
• Experience: Six months of experience in human services, direct care, or care coordination preferred
  
• Skills: Communication, adaptability, multi-tasking, teamwork, time-management
  
• Behaviors: Patient, compassionate, reliable, responsible
  
• Vehicle:  Valid Driver's license and access to a registered vehicle with proof of insurance
  

   

Apply today and explore careers, well lived at Sevita.

 

Sevita is a leading provider of home and community-based specialized health care. We believe that everyone deserves to live a full, more independent life. We provide people with quality services and individualized supports that lead to growth and independence, regardless of the physical, intellectual, or behavioral challenges they face.

We’ve made this our mission for more than 50 years. And today, our 40,000 team members continue to innovate and enhance care for the 50,000 individuals we serve all over the U.S.

As an equal opportunity employer, we do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, citizenship, or any other characteristic protected by law. 

Seeking a BC/BE Pulmonologist/Critical Care Physician to join our health center north of Syracuse, NY.

* Join an unopposed well-established group of five Pulmonary/Critical Care BC physicians; exclusive subspecialty focused
* Office conveniently located 5 minutes from the hospital
* Rotational: 1:4 weekly call, hospital rounding and management of 10-bed ICU
* Catchment population: 250,000
* new robotic bronchoscopy system
* Serving the military men and women from nearby Fort Drum, home of the 10 th Mountain Army Division
* Video/navigational ultrasound bronchoscopy with cytopathology
* Certified Sleep Lab
* Cardiopulmonary Stress Lab
* Well-established lung cancer screening program
* Teaching opportunities are extended with accredited ACGME/AOA family medicine and internal medicine residency training programs
* A very appreciative patient population offers a professionally rewarding career
* Collegial collaboration with our Thoracic Surgeon
* Office has full PFTs with plethysmography and ABGs

Compensation & Benefits:

* Annual salary: $385,000, plus a WRVU Incentive Program
* Signing bonus: $50,000
* Education Loan Repayment: $20,000 each year
* Relocation reimbursement: $15,000
* 4-year contract with stable base
* Annual Continuing Education Stipend $3,000 plus 5 Paid Days Off
* Twenty-nine (29) days paid time off
* Health insurance, individual or family, 80% paid
* Occurrence medical liability insurance; $1.3 million each/$3.9 million aggregate
* 401k and 403b financial planning option; Employer pension plan contribution
* NYS medical license and DEA registration paid

About the Medical Center:

* Largest community-based hospital in Northern New York
* Construction is about to begin on a brand new state-of-the-art Orthopaedic office building on the main campus of the hospital (expected opening in early 2024)
* Newly constructed (2018) state-of-the-art comprehensive cancer center affiliated with Roswell Park Care Network
* Newly added hospital wing for Obstetrics and Pediatric inpatient care, including pediatric orthopedic patients (2019).
* Expanded women s health services: Women s Wellness and Breast Care (2019)
* Not-for-profit organization, independent, financially stable

The Community:
Northern New York offers safe and attractive neighborhoods, quiet rural areas, affordable housing, light traffic, first-rate school systems and a gorgeous landscape, all combined with easy accessibility to major metropolitan areas. We are a half hour from the Canadian border. International Airport is just 15-minutes away, and Syracuse Hancock International Airport (SYR) is an hour South. Home to the St. Lawrence Seaway, you will find one of nature s true wonders: The Thousand Islands. Take a boat tour of the Thousand Islands with a visit to Boldt Castle, owned by George C. Boldt, proprietor of the Waldorf-Astoria Hotel in New York City. Boating, swimming, scuba diving and fishing are popular pursuits throughout the Thousand Islands. We have four YMCA fitness centers in the area with endless recreational activities for kids and adults - including indoor swimming! Our local ski area is a gathering spot during the winter for family and friends offering ski/snowboarding lessons for all ages. At the foot of the Adirondacks, the Tug Hill Region gets as much as 300 inches of snow annually and is the perfect place for skiers, snowboarders, snowmobilers, snowshoers, and snow lovers of all ages. In addition, nearby Fort Drum, home of the US Army s 10 th Mountain Division, brings to the region a sense of diversity and patriotic pride!
APPLY NOW or TEXT Job and email address to .

Search all of our provider opportunities here:

Seeking a BC/BE General Urologist to join our team north of Syracuse, NY. We also have opportunities for Urologists with interest in advanced laparoscopy, andrology, oncology and/or robotic surgery.

* Seeking a general urologist or urologist with interest in women s urology, andrology, advanced laparoscopy and/or robotics
* Call: 1:4, serving one hospital
* Established robotic surgery program since 2012, upgraded to da Vinci Xi in 2019
* Office conveniently located 5-minute drive to hospital campus
* In-office surgical suite for minor procedures
* Catchment population: 250,000
* Large network of providers offering a strong referral base
* Serving the military men and women from nearby Fort Drum, home to the 10 th Mountain Army Division
* Emergency Urology admissions provided by Hospitalist Service, with consult to Urologist
* Operating Rooms were newly constructed in 2010, block scheduling
* Teaching opportunities are extended with accredited ACGME/AOA family medicine and internal medicine residency training programs

Compensation & Benefits:

* Annual salary: $550,000 year 1, plus WRVU productivity bonus
* Annual Salary: $600,000, years 2-4
* Signing bonus: $50,000
* Education Loan repayment: $20,000 each year
* Relocation reimbursement: $15,000
* 4-year contract
* A generous benefits package

The Community:
Northern New York offers safe and attractive neighborhoods, quiet rural areas, affordable housing, light traffic, first-rate school systems and a gorgeous landscape, all combined with easy accessibility to major metropolitan areas. We are a half hour from the Canadian border. International Airport is just 15-minutes away, and Syracuse Hancock International Airport (SYR) is an hour South. Home to the St. Lawrence Seaway, you will find one of nature s true wonders: The Thousand Islands. Take a boat tour of the Thousand Islands with a visit to Boldt Castle, owned by George C. Boldt, proprietor of the Waldorf-Astoria Hotel in New York City. Boating, swimming, scuba diving and fishing are popular pursuits throughout the Thousand Islands. We have four YMCA fitness centers in the area with endless recreational activities for kids and adults - including indoor swimming! Our local ski area is a gathering spot during the winter for family and friends offering ski/snowboarding lessons for all ages. At the foot of the Adirondacks, the Tug Hill Region gets as much as 300 inches of snow annually and is the perfect place for skiers, snowboarders, snowmobilers, snowshoers, and snow lovers of all ages. In addition, nearby Fort Drum, home of the US Army s 10 th Mountain Division, brings to the region a sense of diversity and patriotic pride!
APPLY NOW or TEXT Job and email address to .

Search all of our provider opportunities here: brittmedical DOT com

Safety-Kleen in Marlborough,MA is seeking a Sales and Service Route Driver Trainee . This role will train to drive a Class B box truck to provide onsite service for parts washer machines, pick up containerized hazardous waste, and sell products/services in a defined route. 

 

Safety-Kleen, a subsidiary of Clean Harbors is the leading provider of environmental, energy and industrial services throughout the United States, Canada, Mexico and Puerto Rico.  Everywhere industry meets environment, Clean Harbors is on-site, providing premier environmental, energy and industrial services. We are solving tough problems through innovation and proven methodology – come be part of the solution with us.

 

Why work for Clean Harbors?

• 
  
• Health and Safety is our #1 priority and we live it 3-6-5!
  
• Focus on maintaining sustainability and cleaning the Earth 
  
• Recruiting Pay range
  
• Comprehensive health benefits coverage after 30 days of full-time employment including 401K with Company match
  
• Own part of the company with our Employee Stock Purchase Plan
  
• Opportunities for growth and development for all the stages of your career
  
• Company paid training and tuition reimbursement
  

RESPONSIBILITIES
Key Responsibilities:

• 
  
• Ensure Health and Safety is the number one priority by complying with all safe work practices, policies, and processes and always acting in a safe manner
  
• May visit 10-12 customer sites per day
  
• Switch out 15- & 30-gallon drums of solutions
  
• Service parts washer machines and clean out sediment from sinks
  
• Up-sell at customer locations and generate new leads in the field
  
• Service automotive repair, fleets, and manufacturing type businesses
  
• Complete daily scheduled services, deliveries, and pick-ups in a timely manner
  
• Follow all local, state (provincial) and federal compliance regulations and rules
  
• Safely operate vehicles in accordance with U.S. DOT, local, state (provincial) and federal requirements
  
• Observe all company environmental health and safety operating guidelines
  
• Performs other duties as assigned
  

QUALIFICATIONS

Required Qualifications:

• 
  
• Class B CDL
  
• Obtain Hazmat and Tanker endorsement within 90 days of employment
  
• Basic computer and math skills
  
• Good written and verbal communication skills
  
• Strong customer service skills
  
• Perform physical functions per job requirements  
  
• Successfully complete a background check, drug test, and physical, by position
  
• Per OSHA’s Respiratory Protection standard, 29 CFR 1910.134, employees in positions requiring respirators are required to meet facial hair standards. 
  

Preferred Qualifications:

• 
  
• Strong customer service skills
  
• Commercial route driving experience (Class C or Non-CDL)
  

Clean Harbors is an equal opportunity employer. 

Clean Harbors is committed to providing access, equal opportunity and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. To request reasonable accommodation, contact or 1-844-922-5547.

Clean Harbors is a Military & Veteran friendly company.

 

Clean Harbors is committed to complying with applicable pay transparency laws and ensuring fair and equitable compensation. The posted salary range reflects the minimum and maximum target for this role. Final compensation may vary based on factors such as location, experience, skills, and business needs. In addition to the base salary, some roles may be eligible for bonus or incentive compensation and a comprehensive benefits package.

 

*CH 

Catholic Director of Music – Goodfellow AFB, TX

Are you looking for a unique opportunity to enhance your career while serving the vibrant Catholic community at Goodfellow AFB? This part-time, 1-year contract position offers you a chance to make a meaningful impact through music while gaining exposure to a dynamic military environment. You'll work closely with service members and their families, enriching their worship experience and bringing joy to their spiritual lives.

Compensation: $50/hr (1099 contract)

Contract Period: 12 months (part-time)
Hours: Approx. 8 units/month (52 weekly services, 52 weekly rehearsals, 10 Holy Days/Vigil liturgies)

What’s in it for you?

• Build meaningful connections by serving a community of dedicated service members and their families.
• Gain valuable experience working in a military environment while doing what you love—leading liturgical music.
• Enjoy the flexibility of part-time hours while still making a significant impact on the spiritual life of others.

Your Role:

• Lead musical direction and provide accompaniment for weekend services and Holy Day celebrations.
• Collaborate closely with the Catholic Chaplain and Pastoral Coordinator to ensure music aligns with liturgical seasons like Advent, Christmas, Lent, and Easter.
• Serve as First Cantor and Accompanist, creating an uplifting worship experience for the community.
• Direct and grow the choir, leading weekly rehearsals and continually recruiting new members.
• Plan ahead by selecting music and preparing liturgical plans that reflect the seasons and special celebrations.
• Foster a harmonious, professional relationship with choir members and chapel staff, all while maintaining a welcoming atmosphere.

What We’re Looking For:

• Proficiency in sight-reading music and experience with Catholic liturgical music.
• At least 6 months of experience as a choir director, cantor, or accompanist in a Catholic parish.
• Comfort with organ, piano, and working with other instruments like guitar and drums.
• A passion for Catholic liturgy and a deep understanding of its music.

Ready to make a difference? Apply today and help us enrich the worship experience at Goodfellow AFB!

Position Description

Torque by Ryder is Immediately hiring a Permanent Full Time Experienced Mobile Auto and Diesel Technician to support our Truck Fleet in Dallas, Texas

Hear it from a Torque Mobile Mechanic Technician Here:

• 
  
• Technician Positions Pay Each Week
  
  
• Hourly Pay: $38.00 per hour
  
  
• Retention Bonus: $2000 paid every quarter within the first year
  
  
• Schedule: Flexible 40-hour work week (weekend premiums apply)
  
  
• Fuel Card and Company Cell Phone provided
  
  
• For mobile technicians, work site service vehicle will be provided
  
  
• Grow with Ryder: This position provides additional training to level up.
  
  

We want the right Maintenance Repair Mechanic Technician to join us at Ryder to manage our fleet of Heavy Duty Trucks.

Apply Here with Ryder Today

Spots are filling fast — click apply now to secure your spot.

Questions? Call Kim or text “Dallas” to 9 to speak with your recruiter today.

All the benefits you expect — without the wait.

• 
  
• Medical, Dental, Vision after 30 days
  
  
• 80 hours PTO your first year, starting Day 1
  
  
• Yearly merit pay increases
  
  
• 401 (k) company match
  
  
• PPE, uniforms, and boot allowance
  
  
• Build your skills - paid training
  
  
• Safety‑first workplace & State-of-the-art equipment
  
  
• Top Tech Competition: Earn $250 – $50,000 per year
  
  
• U.S. military veterans - extra paid day off
  
  
• 15% company stock discount
  
  
• Up to $5,000 in Tech tuition repayment
  
  
• 12 weeks paid maternity leave (subject to specific eligibility criteria, including work tenure)
  
  
• Employee discounts on tools, vehicles, travel, tech & more
  
  

Apply today and see why a job with Ryder is what you’ve been looking for. Call us or go online to apply to one of our career opportunities

Click Here to See All Ryder Careers:

EEO/AA/Female/Minority/Disabled/Veteran

Requirements

• 
  
• High school diploma or equivalent preferred
  
  
• Vocational or Technical Certification Post Secondary degree or Technical Certifications, preferred
  
  
• Basic tools, required
  
  
• Requires demonstrated aptitude and applied experience in mechanical repair of automotive gas or diesel engines including:
  
  
• Routine preventative maintenance, which should include oil changes, brake and tire work
  
  
• Diagnostics and repairs, including AC, electrical systems
  
  
• Advanced skilled level repairs to include some major engine repairs, diesel after treatment or automotive fuel injection repairs
  
  
• Four (4) years or more Relevant work experience, preferred
  
  
• NonCommercial Driver License CLASS E, preferred
  
  
• Valid Commercial Driver License (CDL) CLASS A, preferred
  
  
• Other State driver's license, as required
  
  
• Four (4) years or more experience with mechanical repairs and diagnostics on heavy duty and medium duty equipment
  
  
• Must have minimum tools required to perform their job duties as outlined in Ryder's Maintenance policy 2.02
  
  
• Able to take home assigned mobile service truck, as applicable, and secure vehicle and contents
  
  
• Must be able to drive Ryder vehicles
  
  
• Ability to:
  
  
• Understand and adhere to Company policies in all areas
  
  
• Complete repair orders with the Company established systems
  
  
• Create and maintain professional relationships within all levels of the organization (peers, work groups, customers, supervisors)
  
  
• Work independently and as a member of a team
  
  
• Prioritize workload
  
  
• Proven hands-on mechanic, customer service, and account management skills
  
  
• Demonstrates customer service skills
  
  
• Strong verbal and written communication skills
  
  
• Flexibility to operate and self-driven to excel in a fast-paced environment
  
  
• Self-starter and self-sufficient approach
  
  
• Capable of multi-tasking, highly organized, with excellent time management skills
  
  
• Detailed oriented with excellent follow-up practices
  
  
• Entrepreneurial spirit
  
  
• Preventive Maintenance (PM230&PM298) within 90 Days
  
  
• Brakes-Air (BA220&BA298) within 90 Days
  
  
• Brake mechanics/inspectors FMCS 396.25
  
  
• Hydraulic Brake (BH220&BH298) where appropriate within 90 Days
  
  
• Tire & Wheel TW220 within 90 Days
  
  
• CF609 & A/C trained and qualified (AC220&AC298) within 180 Days
  
  
• HD electrical - DR208 within 90 Days
  
  
• Svc Island Support SBTIII trained (SBT220) and SBT Phase 2 within 180 Days
  
  
• Complete 2 of the OEM On-Line diagnostic tool software courses as required by location fleet mi. (predominant OEM of fleet mix)
  
  
• This position requires for you to drive Ryder vehicles. In order to become a Ryder employee you must:
  
  
• Pass a Ryder Drug Test
  
  
• Pass a DOT physical
  
  
• Pass a Ryder road test
  
  
• Pass a Ryder Background and Motor vehicle check including Drug and alcohol verification from previous employers for the last 3 years
  
  

Important Note: Some positions require additional screening that may include employment and education verification; motor vehicle records check and a road test; and/or badging or background requirements of the customer to which you are assigned.

Responsibilities

• 
  
• Decision making: Responsible for making decisions surrounding vehicle diagnostics and repair
  
  
• Performs vehicle maintenance and repair duties including: standard vehicle maintenance, preventive maintenance, complex repairs with minimal (if any) support
  
  
• Demonstrate the ability to access and use internal and external maintenance documents - Diagnoses and repairs complex mechanical and electronic problems with minimal (if any) support, utilizing diagnostic computers/software when applicable
  
  
• Performs remote triage to with RCRC and customers to determine best solution to assist roadside breakdowns
  
  
• Performs facility maintenance duties
  
  
• Interacts with customers/drivers to properly determine nature of complaint once assigned a task
  
  
• Instructs and advises other technicians regarding maintenance repair procedures and diagnostics
  
  
• Interact with non-contractual customers, exhibit account management skills to independently facilitate preventative maintenance, repair issue resolution, and discuss new repair estimates with customer. Coordinate work schedule as required by customers. Road test vehicles to identify cause of complaints for repairs, ensure quality of repair work performed, and deliver customer satisfaction.
  
  
• Preventive maintenance (PM) and vehicle repairs responsibilities include but is not limited to:
  
  
• A/C & Heater: Operate the system and recognize if the system is cooling or not (PM related); Perform system checks such as power to compressor, visual inspection of condenser, belt tension, etc; Identify Freon and oil leaks
  
  
• Brakes-Air: Identify components of air brake system; Operate brakes and identify irregular noises, air leaks; Perform simple air system tests; Measure lining thickness; Adjust brakes; Perform air brake sections of P.M.; Measure drums, rotors, cam bushings Perform brake repairs per (BA298) once trained and qualified
  
  
• Brakes-Hydraulic: Road test for proper operation; Make visual inspections for leaks; Check park brake operation; Check fluid level; Measure lining thickness; Adjust service brakes; Perform brake repairs per (BH298) once trained and qualified; Adjust park brakes
  
  
• Cargo Handling/Transfer, Liftgates: Identify leaks; Operate lift gate; Identify make and model; Add fluid to bring to proper level; Make minor adjustments to lift platform and its controls; Identify basic malfunctions
  
  
• Charging Systems (electrical): Visually inspect batteries; Clean connections; Check condition of belts; Test batteries; Check alternator mounting and pulley; Replace and adjust belts; Perform basic charging system check
  
  
• Clutch: Lubricate throw-out bearing, linkage, shafts, and cables; Identify proper clutch operation; Identify proper clutch brake operation
  
  
• Cooling Systems: Check and adjust coolant levels; Visually inspect system for leaks; Make minor repairs such as hose replacements, fan shrouds, leaking fittings; Recognize permanent antifreezes and their requirements; Use refractometer; Use pressure tester; Flush and refill systems
  
  
• Cranking System (electrical): Inspect and test batteries; Visually inspect cables and cranking motor; Clean the battery cables, connections and starter; Replace batteries; Charge and check batteries; Replace or repair defective cables
  
  
• Lighting System and Electrical Accessories: Repair minor wiring problems; Replace bulbs, lenses and simple light assemblies; Repair minor lighting problems; Replace and adjust sealed beams; Install or replace accessories such as heated mirrors, fans, spotlights
  
  
• Drive Axles: Inspect housings for leaks; Change oil and filter, if required, and clean breathers
  
  
• Driveline: Lubricate drive line; Inspect components for wear or damage
  
  
• Gas Engines-All Engines: Check and adjust oil levels; Identify unusual noises, and oil leaks
  
  
• Fuel Systems: Replace and prime fuel filter; Check gas and diesel fuel system components such as fuel lines, pickup tubes, return lines, etc, for proper integrity and condition
  
  
• Preventive Maintenance: Proper lube techniques; Minimal tire inspection; Brake check/applied stroke; Battery check; Under vehicle check/loose components; Initial Fault code identification; All PMs (PM298) including C supplements to exclude overheads, engine brake overhauls, DPF servicing, clean doser injector, servicing ArvinMeritor unitized hubs, inspect Lece Neville alternator brushes, inspect modulator system for proper operation, inspect/adjust shift selector cable, pop test Isuzu injectors
  
  
• Steering and Non-driven Axles and Alignment: Lubricate grease fittings, check and adjust fluid levels; Check and adjust toe; Check all steering components for wear; Check and adjust trailer axle alignment; Adjust wheel bearings including replacement of wheel seal
  
  
• Suspension-Chassis and Cab: Identify makes and models; Identify normal operation; Identify and repair minor air leaks; Identify malfunctions of basic nature, broken springs, excessive wear on bushings, etc
  
  
• Tire and Wheel Maintenance: Perform air pressure checks; Check tread depth; Identify tires that need to be changed or repaired; Perform tire P.M. checks; Replace tire and wheel assemblies; Mount/dismount and rotate tires; Perform tire/wheel checks/repairs per (TW298)
  
  
• Vehicle Coupling System (PM): Lubricate fifth wheel plate and slider mechanism; Operate slider mechanism
  
  
• Utilize key functions of Shop Management System and electronic documentation available. Perform work in accordance with all federal/provincial and corporate compliance guidelines (i.e. safety, DOT). Use internal and external maintenance documents
  
  
• Performs other duties as assigned.
  
  
• Ensure proper maintenance of all service, safety and environmental records required to meet and/or exceed corporate, federal, state, and local government mandated requirements.
  
  
• Accountable for key maintenance measurements established by company policy, related to the inspection and performance of PMs, brakes, tires, wheels, including any maintenance items directly associated with the safety of the customer.
  
  

Ryder is proud to be an Equal Opportunity Employer and Drug Free workplace. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, sexual orientation, gender identity, age, status as a protected veteran, among other things, or status as a qualified individual with disability.

Posted Date 1 day ago (3/17/2026 1:49 PM)

Requisition ID 2

Location (Posting Location) : State/Province TX

Location (Posting Location) : City DALLAS

Location (Posting Location) : Postal Code 75247

Category Technicians/Service Employees9

Employment Type Regular-Full time

Travel Requirements Greater than 60%

Position Code 1001374

Min Pay USD $38.00/Hr.

Max Pay USD $38.00/Hr.

TITLE:  Shift Leader (SL)

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

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

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

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PLACES WHERE WORK IS PERFORMED:  This work is performed on the employer's premises.  Location of premises may vary throughout the employer's Company.  This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

TITLE: Shift Manager (SM)

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

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

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

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

Description:

Join our Best-One team - now hiring a Commercial Tire Technician at our Owensboro, KY location. 

Pay: Competitive; Based on Experience

Who we are:

Over the past 77 years, what started out as a single bay service station has grown into a respected tire and service company with over 285 locations in over 35 states – one of the largest independent tire companies in North America. At Best-One, we strive to be the leading and the most trusted provider of tires and service in all of our markets with a mission for creating raving fans. And we know our success starts with our team members – our internal ravings fans.

We're looking for a Commercial Tire Technician who places an emphasis on creating results for teammates, customers, and the company.  

 

What you get:

· Top Pay

· Paid holidays & vacations; closed most major holidays

· Health/dental/vision

· 401-K Match

· Team member discount program

· Continuing education/training

· Uniform & Shoe Program

· ...and being a part of a company that offers a career, not just a job!

  

What you will be doing as a Commercial Tire Technician:

For tires (functions performed per TIA Commercial guidelines):

· Remove, install, rotate, balance, and perform flat repairs on commercial and large equipment tires (in shop or at customer location)

· Safely separate and reassemble tires onto wheels, using specialized equipment

· Inspect casings for defects

· Locate and seal tire punctures (patch and plug)

· Prepare rims and wheel drums for reassembly by scraping, grinding or sandblasting

For retreads:

· Prepare retreads (discuss tread with customer, prepare work order, put in staging area, load on truck)

· Unload retreads (unload from truck and stack in warehouse area)

For vehicles:

· Perform fleet inspections to assess tire needs and make recommendations to fleets as needed

Equipment:

· Raise and lower vehicles safely, with hydraulic or floor jacks

· Safely operate all shop machinery, including but not limited to: safety cage, spreader, balancer, floor jacks or lifts, air powered tools, torque wrench and/or torque sticks

· Operate and maintain diagnostic equipment

 

What boxes you have to check: 

· At least 18 years of age

· Valid driver's license required

· High school diploma or equivalent

· Positive attitude and the ability to relate well with other employees and customers

 
 

Employer is an Equal Opportunity & Drug-Free Employer

Requirements:

PI89d8ee47be6

Orthopedic Surgery
- Upstate New York Guaranteed Annual Salary: $685,000 (plus WRVU bonus model) $100,000 Signing Bonus $20,000 Annual Loan Repayment $20,000 Relocation Assistance 1:4 Call Schedule (additional pay for extra call) Comprehensive Benefits Package Practice Highlights: Hospital-employed practice with 3 BC surgeons & 3 Physician Assistants Plans to expand to 5 full-time surgeons Full support for subspecialty growth Level III Trauma Center bread & butter ortho; complex cases referred out Hospitalist team manages all admissions; Ortho is a consulting service Dedicated OR block time & access to Mako Robotic System Teaching opportunities available with ACGME/AOA residency programs Serving Fort Drum, home of the 10th Mountain Division

OBGYN position in coastal southeast New Hampshire with easy access to Boston. JOB
Job Details:

* Board Certified/Eligible OBGYN
* Active New Hampshire License or Willing to Obtain one
* Join a community-based practice with an integrated Midwifery program
* Experience preferred, but open to candidates who are looking to start by December 2020 or Jan 2021 at the latest
* Call of 1:4
* Requires Neonatal Resuscitation Provider Certification
* Full-time Hospital Employed Position
* Work in a rewarding environment where you are a valued and contributing member of the team.
* Join collegial providers, dynamic and supportive administrative leaders, and caring and experienced support staff
* Full Benefits include health, dental, 403b & 457 Retirement Plans, CME, and up to $10,000 for relocation and Student Loan Reimbursement
* Located just north of the Massachusetts border, easy access to Boston, and the White Mountains. Seacoast is right down the road for all the ocean lovers who love to live the coastal lifestyle.
* The region offers a wide array of ethnic foods and entertainment, as well as other attractions such as the historic downtown area, the local professional baseball team, the Spartan s Drum and Bugle Corps, the Symphony, and the Northern Ballet. The area and surrounding areas offer a selection of excellent public, private and parochial schools. 1hr to Boston, 1.5hrs to Providence, 4.5hrs to NYC, 22min to Manchester, 2hrs to Portland.
* New Hampshire residents pay no state income tax or sales tax!

All Star Recruiting Benefit

* Full-service agency
* 24/7 professional and reliable service
* Dedicated, specialty-specific consultants

Very upstate New York - On the St. Lawrence Seaway
In the Adirondack Mountains with Ontario due West
1 hour to Syracuse
Large Military Base nearby
FM & IM Residency Programs

Practice Highlights:

* Call: 1:7, with supervision of CRNAs
* Serving one hospital
* Average annual Surgeries: 6,650, Obstetrical epidurals: 900. Cesarean sections: 450
* No neurosurgery, No cardiac surgery
* No requirement to participate in Pain Management Clinic
* Eight (8) Operating Rooms were newly constructed in 2010 as part of a larger building project
* Two (2) dedicated Cesarean Section ORs nearby in L & D
* Established robotic surgery program since 2012, upgraded to da Vinci Xi in 2019
* Teaching opportunities are extended with accredited ACGME/AOA family medicine and internal medicine residency training programs
* Serving the military men and women from nearby Fort Drum, home to the 10 th Mountain Army Division
* Service catchment population: 250,000
* A very appreciative patient population offers a professionally rewarding career

Package Highlights:

* $600,000-$700,000 minimum guaranteed salary
* with extra pay for additional call
* $50,000 signing bonus
* $30,000 educational loan repayment for five years
* $10,000 relocation reimbursement
* Private Practice
* Employed with partnership track after two (2) years
* Robust benefit package
* Seven (7) physicians, Eleven (11) CRNAs

Very upstate New York - On the St. Lawrence Seaway
In the Adirondack Mountains with Ontario due West
1 hour to Syracuse
Large Military Base nearby
FM & IM Residency Programs

Highlights:

* Hospital-based cardiology practice with a modern office less than one mile from the hospital.
* Succession planning for 2 cardiologists currently providing services to our local community for over 40 years.
* Mid-level support.
* Call 1:4 with strong support from robust Hospitalist team.
* Onsite cardiac testing to include: EKG, exercise stress test, 3, 5, 7, and 14-day Holter monitoring, pacemaker and ICD follow-up, pacemaker, ICD and ILR remote follow-up, transthoracic echocardiography.
* Hospital services include: cardiac consultation and follow-up, pacemaker implantation, implantable loop recorders, cardiac PET imaging, nuclear imaging, cardiac stress testing.
* Soon to have a cardiac cath lab on-site.
* Catchment Area: 250,000, also serving nearby Fort Drum, home of the 10 th Mountain Division.
* Teaching opportunities are available with accredited ACGME/AOA programs.

Offer:

* Annual salary: guarantee 588,261 WRVU incentive above 9,158@$50 per WRVU
* Signing bonus: $50,000
* Education Loan repayment: $20,000 each year
* Relocation expense reimbursement: $15,000
* Excellent benefit package

Very upstate New York - On the St. Lawrence Seaway
In the Adirondack Mountains with Ontario due West
1 hour to Syracuse
Large Military Base nearby
FM & IM Residency Programs

* Join a well-organized office
* Serving one hospital
* Dedicated endoscopic outpatient unit with anesthesia support
* Established robotics surgery program since 2012, upgraded to da Vinci Xi in 2019
* Catchment population: 250,000
* Large network of providers offers a strong referral base
* Serving the military men and women from nearby Fort Drum, home to the 10 th Mountain Army Division
* Operating Rooms were newly constructed in 2010
* Teaching opportunities are extended with accredited ACGME/AOA family medicine and internal medicine residency training programs
* A very appreciative patient population offers a professionally rewarding career

Benefits:
Highlights:

* Annual Salary $571,570; with additional WRVU
* Signing bonus: $75,000
* Education Loan repayment: $20,000 each year
* Relocation reimbursement: $15,000
* A generous benefits package

Seeking BE/BC Gastroenterologist to join talented team in northern NY.

* Join a well-organized office
* Serving one hospital
* Dedicated endoscopic outpatient unit with anesthesia support
* Established robotics surgery program since 2012, upgraded to da Vinci Xi in 2019
* Catchment population: 250,000
* Large network of providers offers a strong referral base
* Serving the military men and women from nearby Fort Drum, home to the 10 th Mountain Army Division
* Operating Rooms were newly constructed in 2010
* Teaching opportunities are extended with accredited ACGME/AOA family medicine and internal medicine residency training programs
* A very appreciative patient population offers a professionally rewarding career

Compensation & Benefits:

* Annual Salary $530,000; with additional WRVU
* Signing bonus: $50,000
* Education Loan repayment: $20,000 each year
* Relocation reimbursement: $15,000
* 4-year contract with stable base
* A generous benefits package
* 4-year contract

Area:

Experience the natural beauty of Northern New York and the Thousand Islands Region. We offer close proximity to Lake Ontario, the St. Lawrence River and Adirondack Mountains. Our breathtaking region offers excellent four-season recreation for the outdoor enthusiast! There is easy access to urban areas. This is a safe community, with the added benefit for a low cost of living. Strong educational systems, and diverse cultural opportunities, make this community a great place to live and raise a family.

* Close proximity to Lake Ontario, the St. Lawrence River and Adirondack Mountains
* Breathtaking region offers excellent four-season recreation for the outdoor enthusiast
* Easy access to urban areas
* Safe community, with the added benefit for a low cost of living
* Strong educational systems
* Diverse cultural opportunities
* A great place to live and raise a family

APPLY NOW or TEXT Job and email address to .

Search all of our provider opportunities here:

Seeking BE/BC Orthopedic Surgeon to join talented team in northern NY.

* Hospital Employed practice joining 2 other surgeons with 3 Physician Assistants
* Full support of subspecialty practice growth
* Building to 5 full-time surgeons
* Supports one hospital in one clinic
* Level III trauma center, bread, and butter Ortho, complex injuries shipped out
* Hospitalist team admits ALL patients, Ortho is a consulting service
* OR: Dedicated block time, flip rooms, Mako Robot
* Catchment Area: 250,000, also serving nearby Fort Drum, home of the 10 th Mountain Division
* Teaching opportunities are available with accredited ACGME/AOA programs

Compensation & Benefits:

* Annual salary: guarantee $685,000 (in addition to WRVU bonus model)
* Signing bonus: $100,000
* Education Loan repayment: $20,000 each year
* Relocation expense reimbursement: $20,000
* Call 1:4 with additional pay beyond
* 4-year contract
* Excellent benefits package

Area:

Experience the natural beauty of Northern New York and the Thousand Islands Region. We offer close proximity to Lake Ontario, the St. Lawrence River and Adirondack Mountains. Our breathtaking region offers excellent four-season recreation for the outdoor enthusiast! There is easy access to urban areas. This is a safe community, with the added benefit for a low cost of living. Strong educational systems, and diverse cultural opportunities, make this community a great place to live and raise a family.

* Close proximity to Lake Ontario, the St. Lawrence River and Adirondack Mountains
* Breathtaking region offers excellent four-season recreation for the outdoor enthusiast
* Easy access to urban areas
* Safe community, with the added benefit for a low cost of living
* Strong educational systems
* Diverse cultural opportunities
* A great place to live and raise a family

APPLY NOW or TEXT Job and email address to .

Search all of our provider opportunities here: