How Much Does Servpro Cost Jobs in Usa

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Estimator
Salary not disclosed
Phoenix, AZ 3 days ago

Job Title: Estimator



Classification: Exempt


Job Summary: Responsible for assisting management in the general business operations of the company by the coordination, and successful completion of the estimating phase of projects.The overall goal of the Estimator is to provide a thorough, accurate, and competitive estimate that will result in the award of a profitable project.

Essential Duties and Responsibilities:

The Estimator will be primarily involved with performing the following duties and responsibilities.

  • Use discretion and independent judgment and professional skills to perform daily duties and to resolve issues in order to minimize risk to the company.
  • Provide thorough, accurate and competitive cost estimates through all phases of design, from concept to construction and permit documents.
  • Identify value-engineered alternatives relating to construction methods, materials, schedule, and design.
  • Determine proposal specifications and the scope of work by reviewing drawings, attending and/or managing bid and preconstruction meetings, etc.
  • Analyze and document cost analysis from historical projects, purchase orders, contracts, and cost reports for future use in incorporating into estimates.
  • Provide design assistance and cost data regarding project feasibility to the client, design professionals, and project team.
  • Prepare bid package and provide leadership and coordination on bid solicitation and RFP’s.
  • Develop scopes of work for sub-trades prior to and during bid solicitation.
  • Perform takeoffs of multiple trades to minimize Alston Construction’s cost risks.
  • Analyze proposals from subcontractors for cost, scope and completeness to determine award of work.
  • Identify and qualify new subcontractors to ensure an adequate number of qualified and financially sound subcontractors are available and to expand bid solicitation coverage
  • Prepare preliminary project schedules during the preconstruction phase and assist the Superintendent with the contracted schedule prior to construction.
  • Organize and lead the transition of the project cost estimate to the Preconstruction/Project Manager.
  • Assist the Preconstruction/Project Manager with pricing and negotiating owner and subcontractor change orders.
  • Develop and maintain strong working relationships with prospective and current clients, architects, engineers, and subcontractors.


This position will also require performance of the following duties:

  • Advise Preconstruction Manager, Preconstruction Director or VP/GM of any potential projects with existing or new clients
  • Maintain detailed records of working documents as a back-up for estimates figures, including assumptions made for conceptual designs.
  • Update and maintain subcontractor and design consultant database.
  • Participate in applicable corporate meetings and forums.
  • Make recommendations for ways to improve business operations (including processes, procedures and best operating practices), looking for ways to increase client satisfaction, improve efficiency and improve profitability.
  • Other duties as assigned.


Safety:

  • Comply with all safety policies, report suspected safety concerns, make recommendations for enhancements to the safety program, and visibly support and uphold the company’s strong safety culture.
  • Remain current in all company required safety training and certifications.
  • Acknowledge and celebrate safe behaviors and actions of others.

Personal:

  • Understand and work within the accepted ethical standards of the company.
  • Proactively support and encourage diversity on projects and team. Visibly support and promote fair and equal treatment and opportunity for all.
  • Remain current in all company required training and certifications.
  • Stay abreast of changes in the industry, best practices, and other industry information (including changes/trends in methods of construction and materials, construction costs, wage rates, fringes, working rules, and construction software and technology).
  • Continuously find ways to take on challenges, increase skills and capacity, and improve knowledge and performance.


Education, Experience, and Licensing/Certifications:

  • Degree in Construction Management, Engineering, Architecture, or related field.
  • Minimum of 3-5 years of experience successfully estimating (conceptual and hard bid) construction projects for a general contractor.
  • An equivalent combination of education and experience will be considered.
  • Design-build experience on relevant project types.
  • Experience in value-engineering.
  • Valid State-issued driver’s license and vehicle insurance which meets Alston Construction liability coverage requirements and satisfactory driving record.
  • OSHA 10-hour Certification.
  • First Aid/CPR Certification.


Knowledge, Skills and Abilities Required:

  • Ability to estimate costs associated with technical tasks and thorough knowledge of estimating techniques, cost control systems and accounts.
  • Thorough understanding of multiple project delivery types, including Design-Build, CM at Risk, CM not at Risk, General Contractor (hard bid and negotiated), etc.
  • Thorough understanding of multiple contract delivery methods, including lump sum, guaranteed maximum price (GMP), cost-plus, etc.
  • Strong mathematical and analytical skills.
  • Ability to maximize profitability and successfully balance the needs and expectations of the client while maintaining the Firm’s standards and reputation and mitigating risks.
  • Ability to exercise initiative and to work well with discretion and sound independent judgment with minimal supervision, as well as in a team environment.
  • Thorough understanding of job task sequencing/critical timeline scheduling.
  • Ability to effectively handle stress.
  • Ability to read and understand drawings, specifications, maps, surveys, mechanical and electrical sheets, project schedules, cost reports, and other construction documents; understanding of contract provisions which address scope of work and design criteria.
  • Understanding of all local, state, federal and company safety and environmental regulations, codes, and requirements related to the construction industry; ability to impart knowledge to others.
  • Good knowledge of all sub trades and their relationship and impact on each other.
  • Ability to exercise initiative and sound independent judgment, define problems, collect data, establish facts, draw valid conclusions, and make timely decisions.
  • Creative problem-solver; willing to try several approaches when initial solution fails.
  • Excellent skills in organization, time management, planning, and prioritization.
  • Proactive and readily adaptable to changing conditions or demands and ability to work well under pressure and with tight deadlines.
  • Effective communication skills (written and verbal) and presentation skills.
  • Professional demeanor and effective interpersonal skills; ability to successfully interface with and to maintain good working relationships with clients, co-workers, managers, subcontractors, vendors, and others.
  • Good negotiation skills.
  • Proficiency in computers, Phoenix, Word, Excel and Outlook, CMiC, Estimating Takeoff Software (eg. On Screen Takeoff, Bluebeam, etc.), and Cost Estimating Software (e.g. DESTINI Estimator).


Physical Requirements:

  • Frequently required to sit, stand, walk, and reach.
  • Occasionally required to stoop, kneel, crouch, climb or crawl.
  • Occasionally lift 10 lbs.
  • Extensive computer use and reading from documents and computer. Specific vision abilities include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
  • Repetitive use of keyboard and mouse, extensive reading from documents and computer.
  • Willingness and ability to work extended hours and flexible schedules, including evenings and weekends.
  • Willingness and ability to travel.


Work Environment

  • The majority of the Estimator’s duties and responsibilities take place in the office; however, office and non-manual work in the field is also required.
  • Will be exposed to outside weather elements while in the field.
  • May be exposed to loud noises, fumes, and/or airborne particles while in the field.

Dress, including proper PPE, is conducive to a building construction environment

Not Specified
Project Specialist
Salary not disclosed
Irving, TX 2 days ago

Job Summary:

The Project Specialist supports project cost and financial control activities to ensure accurate and timely reporting. This role assists with budgets, change orders, earned value tracking, and project status reporting, and works with Project Managers, Branch Managers, and Regional Controllers to provide clear visibility into overall project performance.


Specific Role Responsibilities:

  • Ensuring all project budgets are set up in Vista (ERP)
  • Ensuring all project related costs are booked to the correct project, phase code and cost type each month.
  • Ensuring all Purchase Orders are properly managed by the requestors.
  • Ensure monthly accruals are made at month end to project cost
  • Reviewing and auditing job cost on projects to ensure accuracy
  • Ensuring all Change Orders on projects are executed and projected revenue, cost and gross profit numbers are updated in Vista each month
  • Ensuring all projects are billed to clients weekly and/or monthly
  • Ensuring scope, cost, and schedule risks are brought before the Project Managers to assist with their decision making.


Required Skills and Abilities:

  • Experience with project accounting and cost control
  • Construction Scheduling & Cost Control and/or Industrial Project Controls courses (preferred but not required)
  • Hands-on exposure to tools like Primavera P6, MS Project, Excel/Power BI, and cost reporting (preferred but not required)
  • Ability to review, interpret and organize data and information
  • Understand financial terms and basic financial instruments (bonds; guarantees; payment security)
  • Experience in Vista ERP beneficial


Essential Core Competencies:

  • Financial Acumen: Demonstrates strong understanding of project accounting, job cost controls, accruals, revenue recognition, and gross profit management.
  • ERP & Systems Proficiency: Proven ability to accurately set up, manage, and maintain project budgets, cost codes, and financial data within Vista (or similar ERP systems).
  • Attention to Detail: Consistently ensures accuracy in job cost reporting, billing, accruals, and change order processing through thorough review and auditing practices.
  • Ensures Accountability: Holds self and project stakeholders accountable for proper cost coding, purchase order management, and timely financial updates.
  • Collaboration: Partners effectively with Project Managers, Operations, and Procurement to align financial data with project execution and decision-making.
  • Communication: Clearly communicates financial insights, risks, and discrepancies related to scope, cost, and schedule to support informed project decisions.
  • Risk Identification & Mitigation: Proactively identifies financial, scope, and schedule risks and escalates them to Project Managers to minimize project exposure.
  • Drives Results: Ensures timely billing, accurate cost tracking, and updated financial projections to support strong project performance and profitability.
  • Process Discipline: Follows and enforces established financial processes to ensure consistency, compliance, and audit readiness across all projects.
  • Situational Adaptability: Adjusts priorities and approach to meet changing project demands, deadlines, and operational needs.


Education and Experience:

  • Associate’s degree or equivalent industry experience required; Bachelor’s degree preferred.
  • At least 1+ years of experience in project management, estimating, or sales within the construction or related industry preferred.


Physical Requirements:

  • Prolonged periods sitting at a desk and working on a computer.
  • Must be able to lift up to 15 pounds at times.
  • Ability to walk job sites as needed.
  • May be required to travel to job sites or other locations as necessary.


Legal Disclaimer:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.


Penhall Company is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, compensation inquiries, discussions or disclosures, gender identity and/or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. (41 CFR §§ 60-1.4(a), 60-300.5(a) and 60-741.5(a))


This job description is intended to describe the general nature and level of work being performed by employees in this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications required. Penhall Company reserves the right to modify, add, or remove duties and to assign other responsibilities as necessary.

Not Specified
Commercial Construction Estimator
Salary not disclosed
Sheboygan, WI 2 days ago

Company Description

Jos. Schmitt Construction Company has been a trusted commercial, industrial and institutional construction partner since 1899, providing high-quality services for businesses throughout southeast Wisconsin.


Job Description

We are seeking an experienced and detail-oriented Estimator to join our commercial construction team. As an Estimator, you will be responsible for preparing accurate and competitive cost estimates for commercial construction projects, from the initial concept to the completion stage. You will collaborate with project managers, architects, engineers, and subcontractors to gather and analyze project data, ensuring that all cost components are considered to provide comprehensive, precise bids. The ideal candidate will have a deep understanding of construction processes, materials, labor, and market conditions, along with strong analytical and communication skills.


Job Requirements and Duties

Cost Estimation: Prepare detailed cost estimates for commercial construction projects, including labor, materials, equipment, overhead, and profit margins. Ensure estimates are accurate and competitive.

Project Scope Analysis: Analyze blueprints, specifications, and project documents to determine the scope of work, material requirements, and labor costs. Review project plans and drawings with architects, engineers, and other stakeholders to clarify specifications and resolve discrepancies.

Material and Labor Cost Analysis: Research and source material prices, labor rates, and equipment rental costs. Maintain relationships with suppliers and subcontractors to stay up-to-date with pricing trends and changes.

Bid Preparation: Prepare and submit bids for commercial projects, ensuring all necessary details, terms, and conditions are included. Work with the project manager and other stakeholders to review and finalize bids before submission.

Subcontractor Coordination: Solicit and evaluate bids from subcontractors for specialized work, including electrical, plumbing, HVAC, and other trades. Ensure that subcontractor bids are accurate, complete, and aligned with project requirements.

Budget Management: Develop and manage project budgets, ensuring costs stay within the estimated scope. Monitor expenditures and adjust cost estimates as needed throughout the project lifecycle.

Risk Analysis: Identify potential risks and budget contingencies related to project scope, site conditions, and unforeseen challenges. Advise management on potential cost-saving strategies and risks.

Tender and Proposal Management: Assist in the preparation of tender documents, proposals, and contract negotiations, ensuring compliance with project requirements and regulations.

Collaboration with Project Team: Work closely with project managers, architects, and engineers to understand the requirements and limitations of each project, providing input on cost-effective solutions and construction techniques.

Continuous Improvement: Continuously monitor industry trends, best practices, and technological advancements to improve the accuracy and efficiency of cost estimation processes.


Job Qualifications

Experience: Minimum of 3-5 years of experience as an Estimator in commercial construction. Experience estimating various types of commercial projects (e.g., office buildings, retail spaces, industrial sites) is required.

Education: Bachelor’s degree in Construction Management, Civil Engineering, Architecture, or a related field. Alternatively, significant practical experience in construction estimating may substitute for formal education.

Technical Skills

  • Proficiency in estimating software (e.g., ProEst, Buildertrend, Bluebeam, or similar).
  • Strong knowledge of construction materials, methods, and techniques.
  • Ability to analyze blueprints, technical drawings, and specifications.

Mathematical Skills: Strong ability to perform complex mathematical calculations related to costs, quantities, and measurements.

Attention to Detail: High level of accuracy in cost estimation, with the ability to identify and correct potential discrepancies.

Communication Skills: Excellent verbal and written communication skills. Ability to present cost estimates and project proposals clearly and confidently to clients, contractors, and team members.

Project Management Understanding: Knowledge of project management processes, including timeline management, procurement, and budget monitoring.

Time Management: Ability to manage multiple projects simultaneously, prioritize tasks, and meet tight deadlines.

Certifications (optional): Certifications such as the Associate Estimating Professional (AEP), Certified Professional Estimator (CPE), or similar industry certifications are a plus.

Collaboration Skills: Ability to work collaboratively with project managers, subcontractors, suppliers, and clients to ensure the best project outcomes.

Not Specified
Supply Chain Director
Salary not disclosed
San Francisco, CA 2 days ago

Director of Supply Chain

Location: San Francisco, CA (On-site / Hybrid)

Company: Anode Technology Company



About Us

Anode exists to accelerate the monumental shift away from the supersystem of extraction, processing, and burning of fossil fuels—toward lightweight capture and consumption from entirely renewable sources. We’re building scalable, silent, flexible, and efficient mobile energy infrastructure to power the zero-emission future. Our mobile battery energy storage systems (mBESS) represent a new category of clean, deployable power.



Position Overview

Anode is seeking its first Director of Supply Chain to establish the foundation of our sourcing, procurement, and cost-management disciplines. This is a hands-on, high-ownership individual contributor role that will evolve into a leadership position as Anode transitions from low-volume prototype builds to serialized production in 2027.

You will manage procurement activities spanning rapid prototype component sourcing to multi-million-dollar supply agreements with OEM partners. You will build and maintain the manufacturing bill of materials (MBOM), establish supplier relationships, and ensure that realized and projected costs are clear, traceable, and actionable. A critical near-term priority is developing a contract manufacturing partnership in 2026 to support Anode’s path to high-volume manufacturing. As our organization scales, you will shape sourcing strategies, supplier relationships, and manufacturing partnerships—laying the groundwork for a supply chain that can grow with the company.



Key Responsibilities

  • Contract Manufacturing Partnership: Lead the evaluation, selection, and onboarding of a contract manufacturing partner in 2026 to support both low-volume prototype production and future high-volume serialized manufacturing. Define technical requirements, establish quality standards, and structure partnerships that can scale with product demand.
  • Supplier Development & Management: Develop and manage a diverse supplier base spanning local fabricators, component distributors, and major OEM partners. Negotiate terms, monitor performance, and maintain trusted relationships that balance cost, quality, and delivery schedule.
  • Cost Management & MBOM Ownership: Build and maintain organized, accurate manufacturing bills of materials that reflect both realized prototype costs and projected production costs. Work with engineering teams to capture design changes and ensure cost implications are visible and tracked.
  • Strategic Sourcing & Risk Mitigation: Navigate evolving tariffs, supply disruptions, and regional manufacturing dynamics. Identify alternate sources, evaluate total cost of ownership, and develop long-term sourcing strategies that balance cost competitiveness with supply chain resilience.
  • Procurement Execution: Own day-to-day purchasing activities across mechanical, electrical, and system components—driving competitive quotes, placing orders, and ensuring timely delivery to support rapid hardware iteration and prototype builds.
  • Operational Foundation: Establish scalable supply chain processes, documentation practices, and cost-modeling frameworks that will support the transition to serialized production—creating systems and standards that can mature with the company.
  • Cross-Functional Collaboration: Partner closely with engineering, manufacturing, and operations teams to translate design requirements into sourcing strategies, manage component lead times, and resolve supply-related technical or schedule challenges.



Qualifications

Must Have:

  • 7+ years of experience in supply chain, sourcing, or procurement roles within hardware or manufacturing environments
  • Proven ability to operate both tactically and strategically—comfortable managing immediate procurement needs while building long-term sourcing plans
  • Demonstrated success managing complex supplier bases across varied component categories and price points
  • Experience with cost tracking, BOM maintenance, and supplier negotiations for electromechanical systems
  • Ability to read and interpret engineering drawings, specifications, and bills of materials; comfortable engaging directly with engineers to clarify requirements
  • Strong organizational, communication, and project management skills in fast-paced, early-stage environments


Preferred:

  • Experience evaluating, selecting, and onboarding contract manufacturers for electromechanical or energy systems
  • Background in energy storage, electric vehicles, heavy equipment, or other electrified hardware systems
  • Experience scaling manufacturing operations from prototype to low-volume and high-volume production
  • Understanding of contract manufacturing models, quality systems (ISO, AS9100, etc.), and supplier qualification processes
  • Familiarity with tariff impacts, regional sourcing strategies, and cost-reduction methodologies
  • Experience with ERP or PLM systems for BOM and procurement management




Why This Role Matters

As Anode's first supply chain hire, you will define how we source, procure, and cost-manage the components that power our mobile energy systems. Your work will enable engineering and manufacturing teams to move quickly and confidently—turning design intent into reliable, cost-effective hardware. This is a foundational role that will directly shape our operational capabilities and our ability to scale from prototype to production.

Not Specified
Development Estimator
Salary not disclosed
Lubbock, TX 2 days ago

Job Title: Development Estimator

Position Summary


The Development Estimator is responsible for preparing accurate conceptual, schematic, and detailed cost estimates for commercial real estate development projects. This role supports the development team by providing cost analysis during underwriting, design, and pre-construction phases to ensure project feasibility, budget alignment, and informed decision-making. The ideal candidate combines strong construction knowledge with a development-oriented mindset and the ability to estimate with limited design information.

Key Responsibilities


Cost Estimating & Budgeting

  • Prepare conceptual, schematic, and detailed construction cost estimates for ground-up and redevelopment projects


  • Develop and maintain project budgets from feasibility through construction documentation


  • Perform quantity takeoffs and pricing based on drawings, specifications, and conceptual narratives


  • Evaluate alternative design and construction approaches to optimize costs


Pre-Development & Feasibility Support

  • Support development underwriting by providing early-stage cost models and assumptions


  • Assist with pro forma development, cost benchmarking, and sensitivity analysis


  • Identify cost risks, escalation factors, and contingencies


Design & Consultant Coordination

  • Collaborate with architects, engineers, and development project managers during design phases


  • Review consultant drawings and specifications for cost impacts and constructability


  • Track design changes and update estimates accordingly


Vendor & Market Analysis

  • Solicit and analyze subcontractor, vendor, and contractor pricing as required


  • Maintain up-to-date knowledge of material, labor, and market cost trends


  • Develop and maintain cost databases and benchmarking tools


Reporting & Documentation

  • Prepare clear cost reports, summaries, and presentations for internal stakeholders


  • Assist with value engineering exercises and cost reconciliation


  • Support pre-construction handoff to construction and project management teams


Qualifications & Experience

  • Bachelor’s degree in Construction Management, Engineering, Architecture, or related field (preferred)


  • 5+ years of experience in estimating, pre-construction, or development cost analysis


  • Experience with commercial real estate projects (office, retail, industrial, or mixed-use)


  • Strong understanding of construction methods, materials, and pricing


  • Ability to estimate with incomplete or conceptual design information


Technical Skills

  • Proficiency with estimating and takeoff software (e.g., Bluebeam, On-Screen Takeoff, PlanSwift)


  • Strong Excel skills and familiarity with development budgets and pro formas


  • Experience working with project management platforms (e.g., Procore) a plus


Preferred Qualifications

  • Experience working for a developer, GC, or design-build firm


  • Knowledge of value engineering and life-cycle cost analysis


  • Strong analytical, organizational, and communication skills


Work Environment

  • Office-based with collaboration across development and construction teams


  • Occasional site visits and consultant meetings


Pay Range: $70,000 - $100,000

Not Specified
Project Control Manager
Salary not disclosed
Tampa, FL 2 days ago

Company

We are a Construction Management firm providing project management, construction management, owner’s representation, and cost management services for complex building and infrastructure projects nationwide. We partner with owners, developers, and public agencies to support projects from early planning through construction and delivery, helping manage budgets, schedules, and stakeholders. With experience across a wide range of project types, including airports, large-scale infrastructure, commercial developments, and other complex capital projects.


Position Overview

We are seeking an experienced Project Controls Manager to support large-scale capital improvement and construction projects at Tampa International Airport (TPA). This role is responsible for leading the planning, scheduling, cost management, and reporting functions necessary to ensure projects are delivered on time, within budget, and in alignment with TPA’s program management standards.


Key Responsibilities

Project Controls & Program Management

  • Utilize Tampa International Airport’s project management platform and tracking/reporting tools to manage project data, reporting, and performance monitoring.
  • Oversee and integrate schedule management, cost control, and estimating deliverables across all phases of the project lifecycle.
  • Ensure project controls processes comply with all TPA program management standards and reporting requirements.
  • Coordinate closely with project managers, design consultants, contractors, and airport stakeholders to maintain alignment between scope, schedule, and budget.


Schedule Management

  • Lead development and oversight of project schedules, ensuring alignment with overall program objectives and milestones.
  • Manage schedule analysis, forecasting, and performance tracking.
  • Implement and oversee Last Planner System (LPS) scheduling techniques where applicable to improve construction planning reliability and team collaboration.
  • Evaluate schedule impacts from design changes, scope adjustments, and unforeseen conditions.
  • Provide schedule updates, variance analysis, and recovery plan recommendations.


Cost Management & Budget Control

  • Lead the development and maintenance of project budgets and cost forecasts.
  • Coordinate funding source management and allocation tracking across the project lifecycle.
  • Manage both owner contingencies and construction contingencies to ensure financial flexibility and responsible budget oversight.
  • Monitor project expenditures and provide early identification of potential cost overruns.


Cost Reconciliation & Design Phase Controls

  • Lead cost reconciliation activities with each design deliverable, ensuring project costs remain aligned with approved budgets.
  • Work closely with the design team to evaluate design alternatives and value engineering opportunities.
  • Collaborate with the project team to mitigate financial impacts arising from design changes or evolving project requirements.
  • Ensure cost estimates and budget projections remain consistent with schedule updates and project scope.


Change Management

  • Lead the change management process for change orders throughout the project lifecycle.
  • Validate contractor cost proposals and evaluate schedule and budget impacts.
  • Participate in negotiations related to change orders with contractors and project stakeholders.
  • Provide recommendations to TPA project leadership for approval or rejection of proposed changes.
  • Maintain complete documentation of change management activities.


Risk Management

  • Maintain and regularly update the Project Risk Register and Risk Mitigation Plan in collaboration with the Project Manager.
  • Identify potential schedule, cost, and operational risks early in the project lifecycle.
  • Develop strategies to mitigate or minimize risks impacting project delivery.
  • Monitor ongoing risk exposure and adjust mitigation strategies as needed.


Reporting & Performance Monitoring

  • Develop and deliver regular project performance reports for TPA leadership and project stakeholders.
  • Provide clear reporting on:
  • Schedule status
  • Budget and cost forecasts
  • Change order status
  • Risk management updates
  • Key project performance indicators
  • Produce project controls deliverables that support informed decision-making by TPA leadership.
  • Ensure reporting meets TPA’s standards for transparency, accuracy, and timeliness.


Qualifications Required

  • 5–12+ years of experience in project controls, construction management, or infrastructure project management
  • Demonstrated experience managing large capital projects or aviation infrastructure programs
  • Strong background in construction scheduling, cost control, and change management
  • Experience coordinating with design teams, contractors, and owner representatives
  • Ability to analyze complex project data and produce actionable insights
  • Excellent communication and leadership skills
Not Specified
Warehouse Operations & Logistics Manager
✦ New
Salary not disclosed
Joliet, IL 1 day ago

Warehouse Operations & Logistics Manager : Location: Joliet, IL


We’re looking for a high-ownership, entrepreneurial Warehouse Operations & Logistics Manager to run day-to-day warehouse and logistics operations for a growing company. This is not a desk job and not a corporate “middle manager” role.


You will own execution — people, process, inventory, and transportation — with clear KPIs, real authority to improve systems, and direct impact on profitability and customer satisfaction.


This role starts hands-on and execution-focused, and evolves as processes tighten and the operation matures — allowing more time for planning, analysis, optimization, and strategic cost control.


If you thrive wearing multiple hats, building structure, and treating operations like a business within a business, this role is for you.


What You’ll Own (Your Scorecard):

You are accountable for performance across these core KPIs:

  • On-time, in-full (OTIF) shipping
  • Inventory accuracy & cycle count variance
  • Labor productivity & overtime control
  • Freight and transportation cost per order / per pound
  • Transportation cost variance vs. expected / quoted
  • Safety, cleanliness, and SOP compliance
  • Order accuracy & quality errors

You will have the authority — and expectation — to improve these metrics.


The Role (How You’ll Spend Your Time):

This is a hands-on leadership role with increasing strategic responsibility over time.

  • You will spend significant time on the warehouse floor early on:
  • Leading by example
  • Coaching associates and supervisors
  • Removing bottlenecks
  • Enforcing SOPs and safety standards
  • Establishing consistent execution and accountability
  • As processes, training, and KPIs stabilize, your focus will increasingly shift to:
  • Planning and optimization
  • Data analysis and reporting
  • Transportation strategy and cost control
  • Continuous improvement initiatives

You are expected to flex your time based on what the operation needs, not a fixed schedule.


Key Responsibilities:

People & Leadership

  • Lead, train, and hold warehouse associates accountable to clear standards
  • Run daily huddles to align on priorities, volume, and performance targets
  • Build a culture of ownership, safety, and continuous improvement
  • Ensure labor compliance (breaks, lunches, scheduling)
  • Identify skill gaps and implement training programs that reduce dependency on constant supervision


Warehouse Operations

  • Oversee all warehouse functions: receiving, put-away, inventory control, picking, packing, and shipping
  • Ensure accurate, on-time order fulfillment
  • Perform and manage cycle counts; maintain high WMS accuracy
  • Conduct regular quality audits on inbound and outbound orders
  • Maintain a clean, organized, and safe facility aligned with SOPs


Transportation, Logistics & Cost Control

  • Own inbound and outbound transportation strategy, including domestic and ocean freight
  • Manage carrier relationships across parcel, LTL, FTL, and ocean transportation
  • Understand and manage all transportation-related costs and accessorials, including:
  • Fuel surcharges
  • Detention, demurrage, and port fees
  • Accessorial charges and pass-through costs
  • Create and maintain auditing processes to ensure freight invoices match contracted rates, quotes, and expected costs
  • Bid out freight, select carriers, and negotiate cost-effective and reliable rates
  • Create ASNs, loads, and BOLs; ensure compliance with customer routing and documentation requirements
  • Actively identify transportation cost savings and eliminate billing variances
  • Partner with purchasing and sales to align inventory flow, inbound timing, and outbound commitments


Continuous Improvement & Analysis

  • Identify inefficiencies and implement process improvements across warehouse and transportation
  • Improve SOPs, layouts, workflows, and carrier performance
  • Track KPIs, analyze trends, and report results transparently
  • Build repeatable systems that reduce errors, cost leakage, and manual effort
  • Treat the operation like a business within the business


Who Thrives in This Role

  • You like owning outcomes, not just tasks
  • You’re comfortable making decisions and being accountable for results
  • You enjoy building structure where it doesn’t fully exist yet
  • You think in terms of cost, efficiency, and scalability
  • You prefer a smaller, agile environment over heavy bureaucracy
  • You can shift between the floor and analysis without losing effectiveness


Qualifications

  • 3+ years of warehouse and/or logistics leadership experience
  • Strong understanding of inventory control, WMS, and fulfillment operations
  • Solid working knowledge of transportation, including ocean freight and associated fees
  • Experience managing carriers, freight spend, and invoice auditing
  • Comfortable working hands-on in a fast-paced, deadline-driven environment
  • Strong communication, organization, and problem-solving skills
  • Proficiency with WMS systems (Katana preferred) and Microsoft Office
  • Bachelor’s degree preferred; equivalent experience considered
  • Forklift / reach truck certification preferred or ability to obtain


Compensation & Growth

  • Base salary: $90,000–$110,000, depending on experience
  • Performance bonus up to 10% of base, tied to:
  • OTIF shipping
  • Inventory accuracy
  • Labor efficiency & overtime control
  • Transportation and freight cost reduction
  • Invoice accuracy and variance elimination
  • Health and wellness benefits
  • Paid time off
  • Real opportunity to grow responsibility, scope, and influence as the company scales


Why This Role Is Different

  • Clear KPIs and real ownership — not micromanagement
  • Authority to improve processes and build systems
  • Direct impact on transportation costs, service levels, and profitability
  • Leadership visibility and a genuine growth runway
  • A chance to build, optimize, and scale, not just maintain


If you’re looking for a role where you can take ownership, wear multiple hats, and run warehouse and logistics operations like a business — we want to hear from you!

Not Specified
Shift Leader - Urgently Hiring
Salary not disclosed
Cheboygan, MI 6 days ago
TITLE:  Shift Leader (SL)

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

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

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

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PLACES WHERE WORK IS PERFORMED:  This work is performed on the employer's premises.  Location of premises may vary throughout the employer's Company.  This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
Shift Manager - Urgently Hiring
Salary not disclosed
Winamac, Indiana 5 days ago
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.
Not Specified
Senior Project Control Engineer
✦ New
Salary not disclosed
Los Alamos, NM 1 day ago

Project Controls Engineer 4


Location: Los Alamos, NM (Onsite)

Schedule: 9/80 Work Schedule

Pay Rate: $85/hr – $91/hr

Assignment Duration: 1 Year

Positions Available: 2


Position Overview

We are seeking an experienced Project Controls 4 to support project execution activities at Los Alamos National Laboratory (LANL). This role provides senior-level expertise in project planning, scheduling, cost engineering, and Earned Value Management (EVMS) to ensure successful delivery of complex technical projects.

The ideal candidate will have extensive experience in project controls systems, cost estimating, schedule development, and financial analysis, with the ability to identify cost and schedule trends and provide actionable recommendations to project leadership.

This position works under consultative direction and may provide technical oversight and leadership for project controls teams, ensuring compliance with project objectives, schedules, and financial targets.


Key Responsibilities

  • Support and maintain the Earned Value Management System (EVMS) and project controls processes.
  • Perform cost estimating, cost analysis, cost control, and financial reporting activities for complex projects.
  • Develop, maintain, and monitor project schedules, ensuring alignment with project milestones and deliverables.
  • Identify cost and schedule trends and provide analysis and recommendations to project leadership.
  • Supervise or provide technical direction for planning, scheduling, and cost engineering activities.
  • Prepare and review cost reports, schedule analysis, and project performance metrics.
  • Support project organizational and administrative activities including budget tracking and performance monitoring.
  • Provide innovative solutions to cost and schedule challenges on complex technical projects.
  • Develop advanced concepts, techniques, and standards to improve project control performance.
  • Collaborate with cross-functional teams to ensure project objectives are achieved on time and within budget.


Required Qualifications

  • Bachelor’s degree in Engineering, Construction Management, Project Controls, or related field.
  • 12+ years of related project controls experience or equivalent combination of education and experience.
  • Strong experience with cost estimating, cost control, and financial analysis for large projects.
  • Demonstrated experience with schedule development, monitoring, and analysis.
  • Experience supporting EVMS-based project environments.
  • Strong analytical, organizational, and communication skills.
  • Proficiency with Microsoft Office (Excel, Word, and related tools).
  • Ability to work independently and provide leadership on complex project assignments.


Preferred Qualifications

  • Experience working in DOE, NNSA, or federal project environments.
  • Prior experience supporting engineering, construction, or technical programs.
  • Experience working as a Control Account Manager (CAM) or supporting project budgets and financial reporting systems.
  • Knowledge of project financial status reporting and earned revenue tracking.


Work Environment

  • Onsite position located in Los Alamos, NM.
  • 9/80 work schedule.
  • Work performed in a non-secure area with no clearance required for start.
  • Position supports project activities within the PC organization at LANL.


Equal Opportunity Employer

COMPA Industries is an Equal Opportunity Employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other protected characteristics.

Notice to Recruiting Agencies

COMPA Industries does not accept unsolicited resumes from third-party recruiting agencies.

No C2C or agency submissions will be accepted.

Not Specified
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