Ivonescimab Approval Jobs in Usa
4,121 positions found
THIS POSITION IS NOT OPEN TO THE PUBLIC.Responsibilities:Β To protect employees, guests, and company property.
Maintain and monitor access control points to the property and area.
To enforce company policies and local, state, and federal laws.Qualifications:Must be at least 21 years old.Current Georgia POST certification.Currently employed with one of the following law enforcement agencies:Marietta PD.Must be approved by MPD assigned Supervisor working part-time at the park.Must be approved by Six Flags Human Resources Department.Must have a valid Georgia Driver's License.
THIS POSITION IS FOR POLICE OFFICERS APPROVED BY SIX FLAGS HR & MANAGEMENT TEAM.
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APPLICANTS:Β YOU MUST BE APPROVED BEFORE APPLYING. THIS POSITION IS NOT OPEN TO THE PUBLIC.
Responsibilities:
Β To protect employees, guests, and company property. Maintain and monitor access control points to the property and area. To enforce company policies and local, state, and federal laws.
Qualifications:
- Must be at least 21 years old.
- Current Georgia POST certification.
- Currently employed with one of the following law enforcement agencies:Marietta PD.
- Must be approved by MPD assigned Supervisor working part-time at the park.
- Must be approved by Six Flags Human Resources Department.
- Must have a valid Georgia Driver's License.
THIS POSITION IS FOR POLICE OFFICERS APPROVED BY SIX FLAGS HR & MANAGEMENT TEAM.
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APPLICANTS:Β YOU MUST BE APPROVED BEFORE APPLYING. THIS POSITION IS NOT OPEN TO THE PUBLIC.
Responsibilities:
Β To protect employees, guests, and company property. Maintain and monitor access control points to the property and area. To enforce company policies and local, state, and federal laws.
Qualifications:
- Must be at least 21 years old.
- Current Georgia POST certification.
- Currently employed with one of the following law enforcement agencies:Marietta PD.
- Must be approved by MPD assigned Supervisor working part-time at the park.
- Must be approved by Six Flags Human Resources Department.
- Must have a valid Georgia Driver's License.
* Call Group 1:6
* Only group delivering at the local hospital
* Over 1,200 deliveries annually
* HRSA Approved Location
Benefits Include:
* Competitive compensation package: base salary + productivity incentive
* Sign-on Bonus
* Relocation Support
* Student Loan Support
* PTO + Paid Holidays
* CME Days + $3,500 CME Allowance
* Health/Medical
* Company-paid malpractice
* 401K with company contribution
The Community:
* An outdoor enthusiasts dream, our beautiful town in southern Kentucky is an ideal location for family and individuals alike to enjoy breathtaking natural scenery throughout all four seasons
* Benefit from a cost of living more than 18% lower than the national average
* Our town boasts an excellent public school system
* Visit a variety of local attractions, including the Levi Jackson Wilderness Road State Park, the Wildcat Off-Road Adventure Park, Colonel Sanders CafΓ© and Museum, Camp Wildcat Civil War Battlefield, and the annual World Chicken Festival
* Experience an abundance of outdoor recreation in the Cycling Capital of Kentucky, including biking, hiking, kayaking, canoeing, fishing, and off-roading
* Enjoy convenient access to Knoxville, Lexington, Louisville, Cincinnati, and Nashville and their many amenities, including live entertainment, incredible shops and restaurants, international airports, and professional and collegiate sporting events
APPLY NOW or TEXT Job and email address to .
Search all of our provider opportunities here: brittmedical DOT com
VHS is looking for a qualified Physical Therapy Assistant - Rehabilitation.
* City: Bastian
* State: VA
* Start Date: 2024-03-20
* End Date: 2024-06-19
* Duration: 13 Weeks
* Shift: N/A Day shift
* Skills: Rehabilitation Therapy
* Pay Rate: 34.84
Travel and Local Rates available
* Certification Requirements: Please confirm credential requirements with VHS upon application.
At VieMed, Live Your Life isn't just a company tagline. It's a passionate commitment to improving the lives of every patient and employee.
Benefits Include:
* Competitive Pay Packages
* Weekly Pay Schedule via Direct Deposit
* Comprehensive Medical Benefits
* Dental and Vision Supplemental Benefits
* 401(k) with match
* Robust Referral Bonus Program
* 24/7 Dedicated team committed to your success throughout your time with VHS
* Paid sick time in accordance with all applicable state, federal and local laws
* Licensure, certification, travel and other reimbursements when applicable
VHS is an Equal Opportunity Employer ( EEO )/Protected Veterans/Individuals with Disabilities/E-Verify Employer and welcomes all to apply
Remote working/work at home options are available for this role.
About CultureFly
CultureFly is a leading creator of licensed and original lifestyle products β from collectibles and accessories to apparel, home goods, and subscription boxes β developed in collaboration with the worldβs most iconic entertainment brands. We combine creativity, storytelling, and fan passion to bring pop culture to life through innovative design and high-quality products.
Position Overview
The Licensing Manager will lead CultureFlyβs Product Approval Team, overseeing all communication and submission processes between our internal teams and licensors. This role ensures that every CultureFly product β from concept through final packaging β meets brand standards and receives timely licensor approvals. The ideal candidate is highly organized, detail-oriented, and experienced in managing relationships with major entertainment licensors.
Key Responsibilities
Product Approvals Leadership
β’ Manage and mentor the Product Approval Team to execute all submissions to licensors efficiently and accurately.
β’ Oversee product and packaging approval cycles, ensuring compliance with each brandβs style guide and requirements.
β’ Maintain approval trackers, calendars, and dashboards to ensure all deadlines are met for production and retail timelines.
β’ Anticipate potential bottlenecks and proactively resolve issues that could delay approvals.
Licensor Relations
β’ Act as the main point of contact for licensors regarding all approvals, product feedback, and brand compliance.
β’ Build and maintain strong relationships with key licensor contacts across multiple entertainment and lifestyle brands.
β’ Interpret licensor comments and provide clear direction to internal creative, design, and production teams.
Cross-Functional Collaboration
β’ Work closely with Design, Creative, Product Development, and Production teams to align on licensor feedback and product changes.
β’ Partner with Sales, Operations, and Project Management to prioritize approvals tied to retail or seasonal deadlines.
β’ Communicate clearly across departments to ensure transparency and accountability in the approval process.
Compliance & Documentation
β’ Ensure all products, artwork, and packaging meet contractual and brand guidelines.
β’ Maintain detailed records of approval correspondence, feedback, and version histories.
β’ Support the Legal and Licensing teams with any audit or compliance documentation requests.
Process Improvement
β’ Streamline approval workflows and develop best practices for submissions and communication.
β’ Evaluate and implement new tools or systems to improve efficiency and visibility across teams.
Qualifications
β’ Bachelorβs degree in Business, Marketing, Product Development, or a related field.
β’ 5+ years of experience in licensing, approvals, or brand management within consumer products, entertainment, or collectibles.
β’ Proven track record of managing multiple licensor relationships simultaneously.
β’ Excellent organizational, interpersonal, and communication skills.
β’ Strong attention to detail and ability to manage multiple deadlines.
β’ Familiarity with project management or asset-tracking tools (e.g., Airtable, , Asana).
β’ Experience leading or supervising a small team preferred.
Why CultureFly
β’ Opportunity to work with top global entertainment brands and fan communities.
β’ Collaborative and creative office environment in the heart of New York City.
β’ Competitive salary, benefits, and opportunities for growth.
β’ A culture that values innovation, fandom
Salary Range: $80,000 - $100,000
Work Model: Remote
Duration: Contract up to 2 Years - based on performance and business need.
Start Date: ASAP
Work Hours: Monday - Friday | 8:15 AM - 4:55 PM CST
Travel: Not required (only occasional department meetings - optional)
Weekend Work: Not expected, except during major campaign launches if needed
Job Overview:
We are seeking an experienced Editor to support the Marketing Operations team by managing the editorial review and approval process for promotional and non-promotional materials. This role focuses on reviewing, editing, and facilitating approvals of marketing and medical content within a structured regulatory environment.
The position requires strong attention to detail, medical editing expertise, and experience working within regulated industries such as pharmaceutical or healthcare. The editor will collaborate with marketing teams, agencies, and cross-functional stakeholders to ensure that materials meet editorial, regulatory, and quality standards before approval and distribution.
This role primarily focuses on editing and reviewing content rather than creating new content, although minor wording adjustments may be required.
Required Qualifications:
- Bachelor's degree in science, healthcare, communications, or a related field, or equivalent work experience.
- Strong editorial and proofreading experience.
- Experience reviewing regulated content, preferably in pharmaceutical, healthcare, or medical environments.
- Exceptional attention to detail and quality control skills.
- Strong written and verbal communication skills.
- Ability to collaborate with cross-functional teams and external agencies.
- Comfort working within structured review and approval workflows.
- Medical editing experience within pharmaceutical, biotech, healthcare, or medical communications environments.
- Knowledge of the AMA Style Guide.
- Experience reviewing promotional or marketing materials in regulated industries.
- Experience using Veeva Promomats or similar content approval systems.
- Familiarity with FDA advertising and promotional submission processes would be ideal.
Key Responsibilities:
Editorial Review & Quality Control
- Review and edit promotional, non-promotional, and internal materials to ensure accuracy, clarity, and consistency.
- Perform quality control checks on materials prior to routing them through the approval workflow.
- Ensure materials adhere to editorial standards, regulatory guidelines, and style conventions, including the AMA Style Guide when applicable.
- Identify necessary edits or revisions and clearly communicate feedback to stakeholders.
- Support regulatory and QC reviews during the approval process.
Review & Approval Workflow Management
- Coordinate the review and approval process for marketing and promotional materials.
- Maintain knowledge of approval routing processes and SOP requirements and ensure materials are routed appropriately.
- Facilitate PRC (Promotional Review Committee) meetings, including preparing agendas, documenting discussions, and capturing meeting outcomes.
- Support final approvals, re-approvals, and other review types as required.
Collaboration & Communication
- Work closely with marketing teams, agencies, regulatory teams, and other stakeholders throughout the approval process.
- Communicate required edits, feedback, and changes clearly and efficiently.
- Partner with marketing operations teams to prioritize review workflows, especially during major campaign launches or label updates.
System & Workflow Management
- Manage workflows within Veeva Promomats or similar electronic review systems.
- Maintain user profiles, training access, and permissions for sponsors, agencies, and reviewers within the system.
- Serve as a point of contact for system maintenance and optimization in collaboration with vendors and IT teams.
- Assist with system validation activities related to workflow tools.
Regulatory & Compliance Support
- Support FDA Ad Promo submission processes, including preparation of Form 2253 and related documentation.
- Coordinate submission materials and collaborate with regulatory operations teams.
- Archive regulatory correspondence according to compliance guidelines.
Reporting & Process Improvement
- Generate workflow and system metrics reports to support process improvements and compliance monitoring.
- Contribute to the development and updates of departmental procedures and work instructions.
- Develop and maintain training resources related to the review process and workflow tools.
- Train internal teams, agencies, and reviewers on editorial workflows and system usage.
Content Types Reviewed:
The editor will review a variety of materials, including:
- Promotional and advertising content
- Marketing campaign materials
- Internal training decks and presentations
- Educational and informational materials
- Internal communications and resources used by internal teams
The role supports teams working on oncology-related brands, so comfort with medical and scientific terminology is important.
Candidate Profile:
Successful candidates typically come from backgrounds such as:
- Pharmaceutical or biotech companies.
- Advertising Agencies supporting regulated healthcare clients.
LICENSING ADMINISTRATOR
Brand: Off-White
Location: Westbury, NY (On-Site)
Reports To: Brand Manager
Employment Type: Full-Time
Position Overview
We are seeking a highly organized, detail-driven Licensing Administrator to own and manage the product approval and submission process for Off-White.
This role serves as the operational engine behind the brandβs licensing execution β ensuring that all product submissions, samples, approvals, and brand communications move efficiently, accurately, and on schedule.
The Licensing Administrator will drive cross-functional coordination between Design, Production, Sales, Merchandising, and the Licensor to ensure brand integrity, timeline adherence, and execution excellence.
This is a process-ownership role requiring strong follow-through, urgency, and the ability to manage multiple product cycles simultaneously.
Core Responsibilities
Product Approval & Submission Ownership (Primary Focus)
- Own the full lifecycle of product submissions from concept to final approval
- Manage and track all product sample submissions to Off-White for review
- Maintain detailed submission logs including:
- Submission dates
- Revision rounds
- Approval status
- Required changes
- Final sign-offs
- Proactively follow up with brand stakeholders to prevent approval delays
- Ensure all submissions adhere to Off-White brand guidelines and contractual standards
- Coordinate revisions between internal design teams and licensors
- Identify and escalate potential bottlenecks before they impact production timelines
This role is accountable for keeping product approvals moving.
Sample & Timeline Management
- Track physical and digital samples throughout the review process
- Coordinate shipping of samples to licensors when required
- Ensure seasonal calendars and go-to-market timelines are met
- Maintain real-time reporting dashboards reflecting submission status
- Work closely with production and sales teams to align on delivery expectations
Cross-Functional Coordination
- Serve as central point of contact for licensing-related product approvals
- Interface daily with Design, Production, Sales, and Merchandising
- Prepare status updates for Brand Manager and leadership
- Support preparation for brand review meetings and product line presentations
- Maintain organized digital records of all approvals and submission history
Contract & Compliance Support (Secondary Focus)
- Maintain organized records of licensing agreements and key product-related terms
- Ensure product categories, territories, and usage align with contractual scope
- Flag any deviations from contractual or brand guidelines
- Coordinate with Finance on royalty-related inquiries as needed
- Support Finance by providing submission documentation when questions arise
Note: Finance owns royalty reporting and payments; this role supports documentation and coordination when required.
Qualifications
- 3β5 years of experience in licensing, brand management, product approvals, or related field
- Experience managing product submissions or approval workflows (fashion or consumer products preferred)
- Strong Excel proficiency (tracking logs, dashboards, timeline management)
- Exceptional attention to detail and deadline management
- Ability to manage multiple seasonal calendars simultaneously
- Strong written and verbal communication skills
- Highly organized and process-oriented
- Comfortable operating in a fast-paced, brand-sensitive environment
Ideal Candidate Profile
- Naturally process-driven and deadline-focused
- Comfortable pushing stakeholders to keep timelines on track
- Detail-obsessed without losing sight of bigger-picture brand goals
- Strong follow-up skills β nothing falls through the cracks
- Calm under pressure during peak seasonal cycles
Sella Homes is a growing, family run homebuilding company focused on building high quality spec homes with a strong design point of view. As we grow, we are developing a proprietary library of pre approved home plans that allows us to build efficiently while maintaining consistency and quality.
We are building long-term in house capabilities rather than relying on outside firms. This role is a key part of that effort.
The Role
We are looking for a hands on architectural professional who can personally produce construction documents, obtain standard/master plan approvals, and support construction in the field.
This is not a corporate management role and not a design only role. It is a practical, execution-focused position for someone who understands production homebuilding and can take ownership from concept through approval and construction support.
You will work directly with ownership and the construction team to ensure plans are accurate, buildable, and approved quickly across Phoenix area jurisdictions.
REQUIRED β Phoenix Master Plan Experience
Applicants must have direct experience obtaining standard/master plan approvals within the Phoenix metropolitan area and working with local municipalities (Phoenix, Scottsdale, etc.).
Candidates without recent local experience will not be considered.
Key Responsibilities
Construction Documents & Plan Production
- Produce full architectural construction documents (permit ready CD sets)
- Convert floor plans into detailed production drawings
- Adjust and refine floor plans for build-ability, efficiency, and site conditions
- Develop plan variations (e.g., exterior styles, mirrored layouts, structural configurations, and optional features) so homes can be built across different lots and conditions
- Maintain accuracy and consistency across plan sets
- Update plans as codes or requirements change
Master Plans & Permitting
- Prepare and submit complete standard/master plan packages
- Coordinate structural engineering, energy compliance, and other consultants
- Respond to plan review comments and revisions
- Maintain approved plans for reuse across projects
- Prepare site specific permit packages using approved plans
Construction & Field Support
- Conduct periodic site visits to verify homes are built according to plans
- Provide clarifications, sketches, and solutions for field conditions
- Identify issues early to prevent costly rework
- Collaborate with construction staff to improve build-ability
Plan Library & Continuous Improvement
- Maintain an organized internal plan library
- Improve plans over time based on field feedback
- Optimize for speed, cost efficiency, and consistency
- Support development of new home models as needed
Required Qualifications
- Experience preparing residential production or subdivision plans, including standard/master plan approvals
- Direct experience working with Phoenix-area jurisdictions
- Ability to personally produce full construction documents
- Familiarity with residential building codes and permitting processes
- Strong attention to detail and problem solving ability
- Comfortable working independently and managing multiple priorities
Preferred Qualifications
- Degree in Architecture or related field
- Licensed Architect (AZ) is a plus but not required
- Proficiency in AutoCAD and/or Revit
- Experience coordinating consultants and engineers
- Experience supporting construction teams in the field
What Weβre Looking For
- A practical, hands-on professional who gets things done
- Comfortable wearing multiple hats in a growing company
- Able to work quickly without sacrificing accuracy
- Strong ownership mindset and follow-through
- Comfortable working directly with ownership and construction staff
- Interested in building long term systems, not just completing tasks
What Success Looks Like
- Reliable, reusable plan packages approved by local jurisdictions
- Faster permitting timelines
- Accurate drawings that reduce field issues
- Strong alignment between plans and construction
- A growing internal library of high quality home designs
- Ownership spends less time managing plan issues
Intellectual Property & Plan Ownership
All plans, drawings, models, documents, and design work created in this role are considered work made for hire and will be the exclusive property of Sella Homes. Employees will be required to assign all related intellectual property rights to the company.
Why This Role Matters
This position is central to building Sella Homes long term capability to design, approve, and deliver homes efficiently without relying on outside firms. You will play a direct role in shaping the company's product and how it scales in the Phoenix market.
We are partnering with a leading entertainment company to find a Freelance Product Approvals Assistant/Jr Toy Designer (Recent Graduate) to support their Product Development team (Toy or Product). This is a great entry-level opportunity for someone with strong design sensibility, excellent organizational skills, and an interest in branded merchandise and licensing.
Key Responsibilities:
Execute merchandise and print-on-demand product approvals using internal systems (OPA)
Ensure adherence to character quality, brand integrity, and storytelling standards
Assist with onboarding new partners and product lines
Collaborate with design managers to review and approve creative product submissions
Coordinate and manage the product approval workflow and timelines
Maintain organized records of product samples and creative assets
Communicate with internal and external partners to support product development
Qualifications:
Entry-level to 1β2 years of experience in product development, creative approvals, or a related field
Strong 2D concept design skills and familiarity with production and approval processes
Working knowledge of materials and textiles is a plus
Proficient in Adobe Creative Suite (Photoshop, Illustrator, Acrobat) and Microsoft 365 (Outlook, Excel, PowerPoint)
Keynote proficiency is preferred
Overview of the Role:
This role plays a key part in reviewing and approving product designs before they go to market. The ideal candidate has a detail-oriented mindset and a passion for maintaining brand standards across licensed merchandise. You wonβt be designing products from scratch but will help guide creative approvals and ensure all designs meet brand expectations before launch.
InizioΒ Engage has a long-standing partnership with a leading Biotechnology company supporting pediatric patients and their caregivers, across Commercial, Patient Solutions and Medical Affairs businesses.Β
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For the Field, we are seeking a Clinical Educator to deliver educational support toΒ identifiedΒ pediatric patients, caregivers, Healthcare Professionals and to other office staff within primary care and specialist facilities in the field of a designated disease state to meet all relevant standards as set by the company.Β
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The Clinical EducatorΒ willΒ deliverΒ in home,Β virtualΒ or telephonic educational support toΒ identifiedΒ patients, caregivers, Healthcare Professionals and their staff within primary care, or specialist facilities in the field of a designated disease state to meet all relevant standards as set by the company.Β
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This is your opportunity to joinΒ InizioΒ Engage and represent a top biotechnology company!Β
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WhatβsΒ in it for you?Β
Competitive compensationΒ Β
Excellent Benefits βΒ accruedΒ time off, medical, dental, vision, 401k, disability & life insurance, paid maternity andΒ paternity leaveΒ benefits, employee discounts/promotionsΒ Β
Employee discounts & exclusive promotionsΒ
Recognition programs, contests, and company-wide awardsΒ
Exceptional, collaborative cultureΒ
Best Places to Work in BioPharma (2022, 2023, & 2024)Β
Certified Great Place to Work (2022, 2023, 2025)Β Β
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What will you be doing?Β Β
Provide disease state education, therapy, and / or medical device product education including but not limited to supplemental injection/infusion/inhalation training support or technique.Β
To only use approved materials provided byΒ InizioΒ or by the client, without changing, copying, or distributing the materials.Β
To present in office/home, virtual educational programs to Healthcare Professionals/Patients/Caregivers or other identified customersΒ in accordance withΒ client procedures (Project Specific)Β
ToΒ maintainΒ excellent quality and superior customer service while adhering to approved program talking points or scripts.Β
ToΒ leverageΒ Client andΒ InizioΒ approved live video conferencing software andΒ utilizeΒ client specific websites as applicable.Β
To attend and complete all training courses and related competency assessments thatΒ InizioΒ requires, toΒ an appropriate standardΒ and within a specifiedΒ timeframe.Β
Develop and strengthen relationships with key customers.Β
ToΒ facilitateΒ the development and provision of services across multiple healthcare sectors, asΒ determinedΒ by the Client orΒ Inizio.Β
To constantly consider new and innovative approaches that potentially develop new partnership opportunities.Β
Complete all required administrative responsibilitiesΒ in a timely manner.Β Some of these could include but are not limitedΒ to;Β daily computer updates, weekly summary of activity reports, emails, and time reporting.Β
Attend local and national meetings and/or conferences, as required, to keep abreast of plans,Β activitiesΒ and developments and to exchange knowledge and experience within the Patient Solutions team.
Maintain all client andΒ InizioΒ equipment and materialsΒ in accordance withΒ company instructions.Β
Comply withΒ allΒ InizioΒ Policies and Procedures; program specific SOPs, Policies, Manual, Work Instructions, and/or leadership direction along with all Client Policies and Procedures asΒ required.Β
Enrolling patients/caregiverΒ into educational seminars or providing resources toΒ assistΒ them with finding local community resources or centers of care for their specialty or primary care disease as approved by the client.Β
Maintain professional registration and/or licensing as required by applicable state laws.
Position requiresΒ RNΒ license.Β
Be available and contactable during working hours to answer queries.Β
ToΒ provideΒ diseaseΒ state relatedΒ educational support toΒ identifiedΒ Healthcare Professionals and to office staff as directed and approved by the Client andΒ Inizio.Β
To present in-person educational programs to patients,Β caregiversΒ or other identified customersΒ in accordance withΒ client andΒ InizioΒ procedures (Program Specific).Β
To present client approved educational programs to Healthcare ProfessionalsΒ in accordance withΒ the program scope.Β
ToΒ possessΒ a full valid US driverβs license at all times and to notify the companyΒ immediatelyΒ of any offences or accumulation of penalty pointΒ
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What do you need for this position?Β Β
Qualified HCP with current state license.Β
AtΒ minimumΒ an associate degree/Bachelors/BSN or work-related experience as approved by the client.Β
Preferred minimum of 3 yearsβ experience working in endocrinology, pediatrics, or relatedΒ field.Β
Ability to join frequent meetings and calls without disruption or disconnectingΒ
Demonstrate effective and professional communication.Β
Ability to present to various groups of people including physicians and other members of the office staff.Β
Demonstrable organizational skillsΒ
A self-starter with high personal motivationΒ
Ability to manage multiple tasks.Β
Excellent interpersonal skills with pleasant telephone manner and articulate phone voiceΒ
Competency with Call Center Telephone Technology is preferred but not essential.Β
Evidence of continual professional development and a desire to update professional knowledge base regularly.Β
Willingness to travel forΒ fieldΒ role.Β
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AboutΒ InizioΒ Engage Β Β
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InizioΒ Engage is a strategic, commercial, and creative engagement partner that specializes in healthcare. Our passionate, global workforce augments localΒ expertiseΒ and diverse mix of skills with data, science, and technology to deliver bespoke engagement solutions that help clients reimagine how they engage with their patients, payers,Β peopleΒ and providers to improve treatment outcomes. Our mission is to partner with our clients, improving lives by helping healthcare professionals and patients get the medicines, knowledge and support they need. Β Β Β
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We believe in our values:Β We empower everyone/We rise to the challenge/We work as one/We ask what if/We do the right thing, and we will ask you how your personal values align to them.Β Β
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To learn more aboutΒ InizioΒ Engage, visit us at: Β Β Β Β
InizioΒ Engage is proud to be an equal opportunity employer. Individuals seeking employment atΒ InizioΒ are considered without regards to age, ancestry, color, gender, gender identity or expression, genetic information, marital status, medical condition (including pregnancy, childbirth, or related medical conditions), mental or physical disability, national origin, protected family care or medical leave status, race, religion (including beliefs and practices or the absence thereof), sexual orientation, military or veteran status, or any other characteristic protected by federal, state, or local laws. Further,Β pursuant toΒ applicable local ordinances,Β InizioΒ willΒ consider forΒ employment qualified applicants with arrest and conviction records.Β Β Β
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InizioΒ Engage is an equal opportunity employer M/F/V/D. We appreciate your interest in ourΒ company,Β however, only qualified candidates will be considered.Β Β
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Role Overview
The Licensing Operations & Product Development Manager is a cross-functional role supporting Iconixβs brand portfolio by overseeing product approvals, licensing operations, compliance processes, and day-to-day execution across licensees.
This role goes beyond traditional product development, combining product and trend oversight with licensing compliance, factory and IP processes, and administrative support to ensure brands operate efficiently, compliantly, and on time.
The ideal candidate is highly organized, detail-oriented, comfortable managing multiple brands simultaneously, and able to move seamlessly between strategic product discussions and hands-on execution.
Product Development & Brand Compliance
- Review CADs, samples, packaging, and product submissions for adherence to brand guidelines, trademarks, quality standards, and legal requirements
- Oversee product approvals across all stages of development, from initial concept through final production
- Ensure consistent branding and aesthetic execution across categories, licensees, and territories
- Maintain and manage physical product samples; procure additional samples for marketing, PR, seeding, and photoshoots as needed
Licensing Operations & Compliance
- Manage factory processes in partnership with licensees, including factory whitelist recordals, documentation and renewals, and hologram set-ups and compliance
- Oversee product renewals and proof-of-use submissions in coordination with Legal to support trademark maintenance
- Track and maintain compliance documentation related to IP, trademarks, and licensed products
- Support packaging approvals and ensure alignment with legal and brand requirements
Calendar, Process & Execution Management
- Maintain seasonal development calendars and production timelines across licensees
- Conduct regular development check-ins and milestone reviews to ensure timelines are met
- Ensure internal teams are providing timely feedback, approvals, and support
- Create seasonal development recap reports highlighting gaps, missed opportunities, and assortment optimization opportunities
Trend, Market & Assortment Support
- Oversee trend development initiatives, including managing third-party consultants
- Conduct competitive shopping and market research to identify white space and growth opportunities
- Support Brand Managers and the SVP with product-led insights tied to brand and retail strategy
- Translate trend insights into actionable recommendations for licensees and internal teams
DTC, Retail & Platform Support
- Support licensee DTC businesses as needed, including backend setup, legal coordination, and brand registry processes
- Assist with brand registrations and compliance across major 3P platforms (Amazon, , , etc.)
- Coordinate samples, product information, and documentation for retailer meetings, trade shows, and brand summits
Administrative & Clerical Support
- Maintain organized records of approvals, calendars, documentation, and product imagery
- Manage shared drives, Excel trackers, and databases for reporting and accessibility
- Serve as a central point of coordination across Brand, Legal, Design, Merchandising, and Licensees
- Support the SVP and Brand Managers with executional follow-ups and process management as needed
Qualifications
- Bachelorβs degree in Business, Marketing, Fashion, or a related field (or equivalent experience)
- 5β7 years of experience in product development, licensing operations, brand management, or merchandising
- Strong understanding of licensed brand environments and multi-licensee structures
- Experience managing compliance, approvals, and operational workflows
- Highly organized with strong attention to detail and follow-through
- Familiarity with AI tools such as Copilot, ChatGPT, and Gemini
- Strong Excel skills and comfort managing trackers, calendars, and product databases
- Excellent written and verbal communication skills
- Ability to manage multiple brands and priorities in a fast-paced environment
- Proactive, solutions-oriented, and comfortable supporting senior leadership
Fort Worth, TX | Full-Time | In-Office
Compensation: $50,000β$60,000 annually, depending on experience
Benefits include: Paid Time Off and Company Holidays, Health Insurance, Life Insurance, Short-Term Disability Insurance, and Basic Life InsuranceΒ
About Lila & HayesFounded in 2012, Lila & Hayes is a Fort Worthβbased lifestyle apparel brand known for timeless design, exceptional quality, and thoughtfully crafted collections. The brand serves customers across direct-to-consumer and wholesale channels and continues to expand its national presence through a disciplined approach to product development, production, and long-term growth.
Our team is highly collaborative and hands-on, with leadership closely involved in the product process from concept through launch.
The RoleLila & Hayes is seeking an Apparel Product Development & Design Coordinator to help drive the development and production of our collections from concept through launch.
This role works closely with company leadership to bring product concepts to life while managing development timelines, coordinating factory communication, and supporting the execution of production. The position requires strong organization, attention to detail, and the ability to manage multiple priorities while ensuring product is delivered on time and aligned with approved specifications.
The ideal candidate has a strong interest in product development, enjoys working closely with product, and is eager to take ownership within a fast-moving and growing brand environment.
Key ResponsibilitiesProduct Development- Manage and track development timelines across multiple product initiatives
- Coordinate the sampling process from prototype through final approval
- Coordinate fit sessions, documenting revisions and communicating updates to factory partners
- Maintain accurate product documentation including specifications, development notes, and approvals
- Track costing updates and monitor margin considerations throughout development
- Work closely with leadership to help bring product concepts to life
- Contribute ideas around fabrics, trims, styling details, and product refinements
- Assist in reviewing samples and identifying opportunities to improve product quality, fit, and construction
- Support preparation for product reviews, sample organization, and development presentations
- Support day-to-day factory communication and production coordination
- Monitor production timelines and proactively flag potential delays or issues
- Ensure bulk production aligns with approved samples and quality standards
- Coordinate shipment timing and production documentation as needed
- Partner with warehouse, marketing, and wholesale teams to support product launch readiness
- Provide clear product documentation and specifications prior to warehouse intake
- Communicate development updates and production timelines across internal teams
- Maintain organized and accessible development documentation and sample tracking
- Ensure product revisions and approvals are clearly documented
- Identify opportunities to improve workflows and reduce production errors
- Review production documentation prior to payment approvals when applicable
- Bachelorβs degree in Fashion Merchandising, Apparel Design, Apparel Production or a related field
- 2+ Years experience in apparel product development, design support, or production coordination
- Familiarity with factory communication and development timelines
- Strong understanding of garment construction and apparel development processes
- Highly organized with exceptional attention to detail
- Strong communication and problem-solving skills
- Self-starter who can take initiative while collaborating closely with leadership
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Description
At American Packaging Corporation (APC), you'll find the packaging career you've been looking for. With competitive salaries, excellent benefits, 401(k) plans and tuition reimbursement programs, we nurture our employees while advancing and promoting diversity and inclusion. As the leading flexible packaging converter in North America for over a century, APC's longstanding success is fueled from the inside out. We're constantly seeking to improve our internal operations and were named a "Best of the Best" in the Best workplaces in the America's awards for 12 years in a row. It's how and why we engage the best and brightest talent to continue propelling our shared success into the future.
Graphics Coordinator
LOCATION: Columbus, WI
SUMMARY: The Graphics Coordinator at American Packaging Corporation (APC) plays a crucial role in managing and executing customer graphics projects from inception through to final production approval. This role requires meticulous attention to detail, effective communication skills, and a strong understanding of pre-press and printing processes. The Graphics Coordinator collaborates closely with internal teams and external stakeholders to ensure timely and accurate execution of artwork and graphics-related tasks.
REPORTING RELATIONSHIP: Graphics Manager/Graphics Supervisor
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following:
- Participate in training, embrace concepts of and actively practice the SPOT Safety Program fundamentals to aid American Packaging Corporation's efforts to achieve a zero-accident rate. Adhere to all company safety guidelines.
- Establish execution strategies for customer graphics projects, including new product launches, line extensions, redesigns, trials, and cost-savings projects. Follow APC procedures, objectives, timing, and financial commitments in specified systems.
- Attend pre-production meetings with customers and suppliers as needed and schedule internal pre-pro meetings as defined by APC procedures.
- Review and approve artwork for accuracy and compliance with COE, industry, print, and government regulations. Make recommendations for improvement and document/resolve specification deviations.
- Coordinate proof approval processes with customers, separators, print tool suppliers, and internal manufacturing teams through effective written and verbal communication.
- Collaborate with internal and external stakeholders, including Manufacturing, Customer Service, Production Control, Technical, separators, plate vendors, and ink vendors.
- Complete print order specifications, purchase orders, cost estimates, and invoices related to artwork development projects.
- Manage customer press approvals, ensuring compliance with APC requirements and assisting with color adjustments to gain final customer approval.
- Understand & be capable of initiating fingerprint trials with our key suppliers & then interpreting the results.
- Take proactive steps to solve problems and undertake new projects as they arise, demonstrating self-motivation and initiative.
- Assemble, distribute, and maintain customer approved color standards, providing samples to internal and external customers as required.
- Stay informed about new pre-press graphics technology advancements.
- Attend and participate in all company mandated meetings.
- Limited business travel may be required.
- Other duties as assigned.
Requirements
QUALIFICATION REQUIREMENTS:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION and/or EXPERIENCE
Preferred two years training towards a Bachelor's degree (B. A.) from four-year college or university, three years related work experience and/or training, or equivalent combination of education and experience.
LANGUAGE SKILLS
Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public.
MATHEMATICAL SKILLS
Ability to add, subtract, multiply, and divide in all units of measure using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, and percentages.
REASONING ABILITY
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
OTHER SKILLS & ABILITIES
Candidate must possess/exhibit the following skills/abilities:
- Strong project management, time management, interpersonal, and written and verbal communication skills a must.
- Self-directed, self-starter who has the ability to motivate team members and be proactive.
- Familiarity with both Mac and PC platforms
- Working knowledge in Microsoft Office Suite, Filemaker Pro, Adobe Illustrator, Adobe Acrobat, Adobe Photoshop
- Absenteeism: at work every day on time
- Accuracy: uncompromised
- Communication Skills: technical information, internal/external customers, all levels of employees
- Conflict Resolution
- Confidentiality
- Detail: attention to
- Innovation: constantly re-develop systems
- Organizational skills
- Presentation skills
- Professionalism/professional demeanor
- Team: work as a member with all employees
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is frequently required to sit, and use hands to finger, handle or feel objects, tools or controls. The employee is occasionally required to reach with hands and arms, stand, walk, stoop, kneel, crouch or crawl and climb or balance. The employee is regularly required to hear. This position may require manual lifting not to exceed 50 lbs - reference your department-specific JHA (job hazard analysis) for departmental lifting restrictions.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually moderate.
American Packaging Corporation is committed to equal opportunity for all, without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic. American Packaging Corporation will make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodation would impose an undue hardship on the operation of our business. EOE/AA Disability/Veteran.
If you are interested in applying for an employment opportunity and need special assistance or an accommodation to apply for a posted position, please contact our Human Resources department at:
.
As a Procurement Specialist, you will be the first point of contact for our business teams. Embedded in a dedicated pod, you'll manage purchase orders, track requests, facilitate supplier onboarding, and ensure procurement flows seamlessly through systems and approvals.
This is a hands-on, detail-oriented role where you'll work closely with cross functional partners (e.g sourcing, supply chain, finance) to translate requests into clean procurement transactions and keep momentum. You will report to a Sourcing Category Lead and work alongside other specialists, logistics, and front-end systems support.
This role provides embedded, hands-on, high-quality procurement support for some of the most complex and fast-moving programs in the world. By sitting close to teams, Procurement Coordinators:
- Ensure suppliers are onboarded quickly, POs flow without error, and shipments arrive on time.
- Guide requests through the right sourcing path to balance speed, accuracy, compliance, and cost efficiency, maximizing end-user experience.
- Deliver proactive order tracking and improved visibility for stakeholders.
- Drive efficiency through standardized buying, automation opportunities, and cost-reduction practices.
What You Will Do
- Serve as the embedded procurement partner to business teams, providing responsive, high-quality support on intake and order management.
- Guide requests through the right sourcing path to balance speed, accuracy, compliance, and cost efficiency.
- Enter and manage POs/orders in Zip/Oracle; ensure coding is correct and approvals flow smoothly.
- Facilitate supplier onboarding - gather vendor docs, coordinate approvals, and track until active; escalate delays with context and solutions.
- Partner with Legal, Security, and other cross-functional partners to ensure contracts, NDAs, and compliance checks don't stall procurement.
- Escalate blockers, approval delays, or scope questions to sourcing managers or functional partners
- Assist with contract and SOW workflows by ensuring correct templates, approvals, and documentation are used
- Monitor and proactively track physical goods orders and deliveries with suppliers and logistics partners, keeping stakeholders informed at every stage.
- Maintain data accuracy across procurement systems (Zip, Oracle, PLM) for spend, supplier, and delivery info.
- Promote consistency and efficiency by spotting opportunities for standardization and aggregation of purchases.
- Communicate proactively with sourcing, supply chain, and finance stakeholders, tailoring your approach to ensure clarity and alignment.
- Generate reports/dashboards on order status, cycle times, and onboarding SLAs for your pod.
- Document and refine workflows to simplify repeat transactions and improve efficiency.
- Identify and bring forward ideas to improve processes, reduce friction, and scale procurement support - including opportunities to leverage automation and AI tools where possible.
You Might Thrive in This Role If You
- Bring 4+ years in procurement coordination, sourcing support, purchasing operations, AP/finance ops, or supply chain support.
- Have experience with procurement systems (Zip, Oracle, NetSuite, SAP, Coupa, Ariba, etc.).
- Excel at attention to detail and accuracy in data entry and approvals.
- Are service-oriented and responsive - you like being embedded with teams and helping them move fast.
- Thrive in ambiguous, fast-moving environments with shifting priorities.
- Communicate clearly, escalate when needed, and adapt your approach to different audiences.
- Take pride in keeping teams moving forward by coordinating requests and resolving blockers quickly.
Pay Rate: $70-$85/hour on W-2
Pharmacy Technician- Acute Care Level I (On The Job Training)
Educational Requirements:
If working in a MN location, must meet one of these three education/experience categories as defined by the Minnesota Board of Pharmacy:
- Previous experience as a pharmacy technician with maintenance of continuous registration as a pharmacy technician with the Minnesota Board of Pharmacy dating back prior to January 1st, 2013
- Completion of a board-approved technician training program
- Completion of the Essentia Health employer-based technician training program within one year of date of hire
- Continuous registration with the Minnesota Board of Pharmacy as a Pharmacist Intern
If working in a ND location, must meet one of these two education requirements, as defined by the North Dakota Board of Pharmacy:
- Successful completion of an American Society of Health Systems Pharmacists accredited academic program
- Completion of, or be enrolled in, an American Society of Health Systems Pharmacists accredited on-the-job training program. Program must be completed and must have obtained certification by a national certification body approved by the Board of Pharmacy within 24 months of hire. The Pharmacy Technician Certification Board is an approved certification body
Certification/Licensure Required:
- Earns, through employer-based training program, and maintains Certification as a Certified Pharmacy Technician (CPhT) from the Pharmacy Technician Certification Board (PTCB) or the National Healthcareer Association (NHA) within 2 years of hire; OR be currently enrolled as a Pharmacy student in an accredited Pharm.D. program; OR for North Dakota locations only, progressing toward acceptance into a Doctor of Pharmacy program.
Pharmacy Technician- Acute Care Level II
Educational Requirement:
If working in a MN location, must meet one of these three education/experience categories as defined by the Minnesota Board of Pharmacy:
- Previous experience as a pharmacy technician with maintenance of continuous registration as a pharmacy technician with the Minnesota Board of Pharmacy dating back prior to January 1st, 2013.
- Completion of a board-approved technician training program
- Completion of the Essentia Health employer-based technician training program within first 90 days of employment
OR Continuous registration with the Minnesota Board of Pharmacy as a Pharmacist Intern
Required Qualifications:
- Minimum of 1040 hours of pharmacy technician experience
- Completion of Pharmacy Department's Orientation AND one of the following Essentia Pharmacy Department training programs within 6 months of hire:
- Core Sterile Compounding Training Program
Core Prescription Billing and Synchronization Training Program
Certification/Licensure Requirements:
- Before hire, state registration in the state in which they will be working is required. The applicant must to be at least 18 years of age and have graduated from highβ school or attained high school graduation equivalent (e.g. GED) for registration
- All float, casual positions and regular staff from sites in the Superior, Wisconsin location require registration in both Minnesota and Wisconsin
- All Wisconsin locations: may provide a "pending" application for registration
- Earns, through employer-based training program, and maintains Certification as a Certified Pharmacy Technician (CPhT) from the Pharmacy Technician Certification Board (PTCB) or the National Healthcareer Association (NHA) within 1 year of hire; OR be currently enrolled as a Pharmacy student in an accredited Pharm.D. program; OR for North Dakota locations only, progressing toward acceptance into a Doctor of Pharmacy program
- NOTE: Any Pharmacy Technician that has a dual position as an Intern or Pre-Intern does not need to have the Pharmacy Technician Certification Board (PTCB) nor the National Healthcareer Association (NHA) certification.
- Must maintain registration(s) (immediately) and certification(s) (post two years of employment) for the duration of employment
- Ongoing continuing education and license renewal as required by the state's Board of Pharmacy
Pharmacy Technician- Acute Care Level III
Educational Requirement:
If working in a MN location, must meet one of these three education/experience categories as defined by the Minnesota Board of Pharmacy:
- Previous experience as a pharmacy technician with maintenance of continuous registration as a pharmacy technician with the Minnesota Board of Pharmacy dating back prior to January 1st, 2013.
- Completion of a board-approved technician training program
- Completion of the Essentia Health employer-based technician training program within first 90 days of employment
- OR Continuous registration with the Minnesota Board of Pharmacy as a Pharmacist Intern
Required Qualifications:Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β
If External Hire:Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β
- Minimum of 2080 hours of pharmacy technician experienceΒ
- Experience with Tier III qualifying workΒ Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β
- Completion of required certification or Pharmacy Departmentβs Training Program for Tier III requirements within 6 months of date of hire.Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β
- For Tier III specialty areas: Completion of Pharmacy Departmentβs Core Sterile Compounding Training Program, immunizer, product certification authorization (tech-check-tech), medication histories, or regulatory support within 6 months of date of hire.
Certification/Licensure Requirements:
- Possess current Certified Pharmacy Technician (CPhT) from Pharmacy Technician Certification Board (PTCB) or the National Healthcareer Association (NHA) unless currently enrolled as a Pharmacy student in an accredited Pharm.D. program or for ND locations only, progressing toward acceptance into a Doctor of Pharmacy program.Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β Β
- NOTE: Any Pharmacy Technician that has a dual position as an Intern or Pre-Intern does not need to have the Pharmacy Technician Certification Board (PTCB) nor the National Healthcareer Association (NHA) certification.
- Must maintain registration(s) and certification(s) for the duration of employment.
- Ongoing continuing education and license renewal as required by the state's Board of Pharmacy.
PURPOSE OF THE POSITION:Β The person holding this supervisory position is considered a part time team member and is responsible and accountable for:Β the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.Β The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.Β In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS:Β The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.Β These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the βDocument Viewerβ on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.Β The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGMβs plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.Β This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies:Β Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash:Β In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the βWeekly Deposit Logβ is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the βWeekly Deposit Log,β and assures all appropriate signatures are on the βWeekly Deposit Logβ.
- iii. Sends a copy of the βWeekly Deposit Logβ to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member βbanksβ, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers.Β Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.Β Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until βdroppedβ from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.Β This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales:Β The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. Β This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.Β This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.Β
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.Β Weight of items varies from 10 to 50 pounds.Β Full load on two-wheeled hand truck may exceed 500 pounds.Β Generally, ensures that more than one person is available to perform this task.Β
- c.βAutopostsβ inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made β Ready β Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor:Β Ensures that βFlow-thruβ targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.Β This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.Β Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properlyΒ Β clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed Β established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is βoptimizedβ:
- i. Organized β¦ a place for everything, and everything in its place
- ii. Lineal Flow β¦ eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that βprep levelsβ are adequate for the forecasted volume of business for the day, including:Β products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.Β Complaints may be received in person, by phone, or in writing.Β Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service.Β This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.Β
4. Personally serving customers as required to meet the demand of the volume ofΒ business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers Β frequently to see if there is anything else needed.Β
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.Β This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.Β
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.Β This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland β5 Starβ Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff.Β The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.Β Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.Β This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the fourΒ step training process of:Β (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work.Β This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.Β
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.Β This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business.Β This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members.Β This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGMβs safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.Β Β
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.Β This involves these processes:
1. Review of the Inventory on Hand is performed.Β The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.Β The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.Β This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.Β This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week.Β The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.Β Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.Β This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.Β This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS:Β The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.Β However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.Β This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.Β Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.Β Weight of items varies.Β Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS:Β The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.Β Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.Β Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.Β Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.Β Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.Β There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills.Β Position involves communicating with team members, superiors and customers.Β Β
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.Β The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.Β Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.Β Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.Β Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.Β As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.Β Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.Β Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.Β Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".Β This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".Β This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.Β It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".Β This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".Β A generic term used to describe a variety of containers used to hold food items served on a salad bar.Β Knives, spoons, spatulas and other common utensils.
"Make Table".Β An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.Β Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".Β A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".Β A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".Β A mechanical device consisting of:Β (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".Β A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".Β A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".Β This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".Β These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".Β This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".Β These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".Β This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.Β It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".Β This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".Β A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".Β A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".Β A table about 34 to 36 inches high, with a stainless steel top.Β The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
βKitchen and Dining Utensils".Β Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".Β and other items to serve food and beverages to customers.
"Spoon".Β A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".Β A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".Β A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.Β Compartment may be sufficiently cold to freeze items.
"Freezer".Β A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".Β A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).Β A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".Β Electronic device used in tracking orders, inventory, payroll information.Β Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS"Β Field Management System.Β Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note:Β Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED:Β This work is performed on the employer's premises.Β Location of premises may vary throughout the employer's Company.Β This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION:Β The person holding this supervisory position is considered a full time team member and is responsible and accountable for:Β the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.Β The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.Β In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS:Β The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.Β These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the βDocument Viewerβ on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.Β The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGMβs plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.Β This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies:Β Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash:Β In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the βWeekly Deposit Logβ is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the βWeekly Deposit Log,β and assures all appropriate signatures are on the βWeekly Deposit Logβ.
- iii. Sends a copy of the βWeekly Deposit Logβ to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member βbanksβ, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers.Β Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.Β Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until βdroppedβ from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.Β This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales:Β The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.Β This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.Β This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.Β
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.Β Weight of items varies from 10 to 50 pounds.Β Full load on two-wheeled hand truck may exceed 500 pounds.Β Generally, ensures that more than one person is available to perform this task.Β
- c.βAutopostsβ inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made β Ready β Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor:Β Ensures that βFlow-thruβ targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.Β This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.Β Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properlyΒ Β clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceedΒ established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is βoptimizedβ:
- i. Organized β¦ a place for everything, and everything in its place
- ii. Lineal Flow β¦ eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that βprep levelsβ are adequate for the forecasted volume of business for the day, including:Β products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.Β Complaints may be received in person, by phone, or in writing.Β Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service.Β This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.Β
4. Personally serving customers as required to meet the demand of the volume ofΒ business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customersΒ frequently to see if there is anything else needed.Β
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.Β This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.Β
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.Β This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland β5 Starβ Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff.Β The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.Β Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.Β This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the fourΒ step training process of:Β (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work.Β This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.Β
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.Β This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business.Β This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members.Β This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGMβs safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.Β Β
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.Β This involves these processes:
1. Review of the Inventory on Hand is performed.Β The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.Β The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.Β This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.Β This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week.Β The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.Β Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.Β This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.Β This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS:Β The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.Β However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.Β This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.Β Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.Β Weight of items varies.Β Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS:Β The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.Β Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.Β Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.Β Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.Β Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.Β There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills.Β Position involves communicating with team members, superiors and customers.Β Β
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.Β The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.Β Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.Β Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.Β Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.Β As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.Β Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.Β Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.Β Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".Β This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".Β This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.Β It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".Β This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".Β A generic term used to describe a variety of containers used to hold food items served on a salad bar.Β Knives, spoons, spatulas and other common utensils.
"Make Table".Β An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.Β Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".Β A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".Β A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".Β A mechanical device consisting of:Β (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".Β A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".Β A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".Β This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".Β These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".Β This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".Β These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".Β This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.Β It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".Β This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".Β A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".Β A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".Β A table about 34 to 36 inches high, with a stainless steel top.Β The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
βKitchen and Dining Utensils".Β Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".Β and other items to serve food and beverages to customers.
"Spoon".Β A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".Β A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".Β A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.Β Compartment may be sufficiently cold to freeze items.
"Freezer".Β A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".Β A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).Β A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".Β Electronic device used in tracking orders, inventory, payroll information.Β Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS"Β Field Management System.Β Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note:Β Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED:Β This work is performed on the employer's premises.Β Location of premises may vary throughout the employer's Company.Β This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
Summary:
Performs clinical testing in assigned section/s such as general laboratory, Blood Bank and Microbiology sections, with all duties necessary for accurate and timely results including quality control, performance improvement, proficiency testing, and preventative maintenance of equipment. Recognizes abnormal critical values and follows proper guidelines for notifying medical team members of results. Performs clerical, general, and phlebotomy duties related to daily operations in the laboratory. Provides/dispenses blood products as requested by medical staff.
Responsibilities:
Meets expectations of the applicable OneCHRISTUS Competencies: Leader of Self, Leader of Others, or Leader of Leaders.
Ensures that the company philosophy and core values are evident in the service delivered to customers.
Specimen Collection/Handling/Processingβ obtains blood specimens via venipuncture and/or fingerstick, accurately identifies and labels appropriately;
answers pneumatic tube system;
follows procedures for processing and testing specimens, including operating various centrifuges;
obtains other designated patient specimens as listed in procedure manuals.
Result Reporting β recognizes errors or improbable results and takes appropriate action;
reports critical valuesper Policy and Procedure;
performs tests within established timeframe;
performs laboratory testing, if designated, in the following sections: Hematology, Urinalysis, Coagulation, Chemistry, Special Chemistry, ER Stat Lab, and Microbiology;
performs blood bank procedures, including crossmatching, ab idβs, and dispensing of blood products;
operates laboratory automated analyzers according to established procedures.
Performs, analyzes, and records QC according to Policy & Procedure following CLIA, CAP, AABB, and JCAHO guidelines;
performs and records Performance Improvement indicators and reports results.
Performs established daily and periodic preventative maintenance with documentation;
troubleshoots minor problems and initiates service calls as needed;
orders (or notifies assigned associate) and restocks supplies/reagents;
reviews policy & procedure manual;
dates reagents and discards expired reagents.
Takes responsibility for seeking and achieving professional growth and continued education.
Assists in training new associates and students in Laboratory practices.
Follows CAP, AABB, Compliance, CLIA, JCAHO, and OSHA standards.
Follows established protocols for safety, infection control, security, compliance, and the use of hazardous materials.
Utilizes LIS and HIS computer systems appropriately to perform, charge, and report laboratory results.
Completes annual competency assessment successfully and by assigned date.
Job Requirements:
Education/Skills
Associates Degree or higher in clinical laboratory science or medical laboratory technology from an accredited institution or equivalent laboratory training and experience meeting the requirements defined in the CLIA regulation 42CFR493.1489:
Successfully completed an official U.S. military medical laboratory procedures training course of at least 50 weeks duration and currently hold the military enlisted occupational specialty of medical laboratory specialist (laboratory technician);
OR
60 semester hours or equivalent from an accredited institution that, at a minimum, includes either 24 semester hours of medical laboratory technology courses, OR 24 semester hours of science courses that include six semester hours of chemistry, six semester hours of biology, and 12 semester hours of chemistry, biology or medical laboratory technology in any combination;
AND
Laboratory training including either completion of a clinical laboratory training program approved or accredited by the ABHES, NAACLS, or other organization approved by HHS (note that this training may be included in the 60 semester hours listed above), or at least three months documented laboratory training in each specialty in which the individual performs high complexity testing.
Experience
No experience required for graduates of a clinical laboratory training program approved or accredited by NAACLS, or other organizations approved by HHS.
OR
Six Months of approved clinical laboratory experience, which must include a clinical rotation through the following sections of the laboratory: Blood Banking, Microbiology, Chemistry, and Hematology, Immunology, and Urinalysis/Body Fluids in the U.S. or with an accredited laboratory within the last 5 years. (This meets the AMT MLT eligibility requirement).
Licenses, Registrations, or Certifications
Louisiana requires State Licensure.
New Graduate that is Board Certified or eligible (must complete Board Certification in 1 year of hire, Louisiana excluded).
Work Schedule:
MULTIPLE SHIFTS AVAILABLE
Work Type:
Full Time
Associates in this job recognize abnormal critical values and follow proper guidelines for notifying medical team members of results.
Performs clerical, general, and phlebotomy duties related to daily operations in the laboratory.
Provides/dispenses blood products as requested by medical staff.RESPONSIBILITIES:Meets expectations of the applicable OneCHRISTUS Competencies: Leader of Self, Leader of Others, or Leader of Leaders.Specimen Collection/Handling/Processing- obtains blood specimens via venipuncture and/or fingerstick, accurately identifies and labels appropriately;answers pneumatic tube system;follows procedures for processing and testing specimens, including operating various centrifuges;obtains other designated patient specimens as listed in procedure manuals.
* Result Reporting
- recognizes errors or improbable results and takes appropriate action;reports critical valuesper Policy and Procedure;performs tests within established timeframe;performs laboratory testing, if designated, in the following sections: Hematology, Urinalysis, Coagulation, Chemistry, Special Chemistry, ER Stat Lab, and Microbiology;performs blood bank procedures, including crossmatching, ab id's, and dispensing of blood products;operates laboratory automated analyzers according to established procedures.
* Performs, analyzes, and records QC according to Policy & Procedure following CLIA, CAP, AABB, and JCAHO guidelines;performs and records Performance Improvement indicators and reports results.
* Performs established daily and periodic preventative maintenance with documentation;troubleshoots minor problems and initiates service calls as needed;orders (or notifies assigned associate) and restocks supplies/reagents;reviews policy & procedure manual;dates reagents and discards expired reagents.Take responsibility for seeking and achieving professional growth and continued education.Assists in training new associates and students in Laboratory practices.Follows CAP, AABB, Compliance, CLIA, JCAHO, and OSHA standards.Follows established protocols for safety, infection control, security, compliance, and the use of hazardous materials.Utilizes LIS and HIS computer systems appropriately to perform, charge, and report laboratory results.Completes annual competency assessment successfully and by assigned date.JOB REQUIREMENTS :Education/Skills
* Associate degree or higher in clinical laboratory science or medical laboratory technology from an accredited institution or equivalent laboratory training and experience meeting the requirements defined in the CLIA regulation 42CFR493.1489:
* Successfully completed an official U.S.
military medical laboratory procedures training course of at least 50 weeks duration and currently hold the military enlisted occupational specialty of medical laboratory specialist (laboratory technician);OR60 semester hours or equivalent from an accredited institution that, at a minimum, includes either 24 semester hours of medical laboratory technology courses, OR 24 semester hours of science courses that include six semester hours of chemistry, six semester hours of biology, and 12 semester hours of chemistry, biology or medical laboratory technology in any combination;ANDLaboratory training that includes either completion of a clinical laboratory training program approved or accredited by the ABHES, NAACLS, or other organization approved by HHS (note that this training may be included in the 60 semester hours listed above), or at least three months documented laboratory training in each specialty in which the individual performs high complexity testing.ExperienceNo experience required for graduates of a clinical laboratory training program approved or accredited by NAACLS, or other organizations approved by HHS.ORSix Months of approved clinical laboratory experience, which must include a clinical rotation through the following sections of the laboratory: Blood Banking, Microbiology, Chemistry, and Hematology, Immunology, and Urinalysis/Body Fluids in the U.S.
or with an accredited laboratory within the last 5 years.
(This meets the AMT MLT eligibility requirement)ANDless than 5 years of experience as a Medical Laboratory Technician (MLT).
Licenses, Registrations, or CertificationsMLT from ASCP, AMT, AAB or HEW/HHS required.If certification with an expiration date is held, the certification must be maintained and kept currentLouisiana requires State Licensure.New Graduate that is Board Certified Eligible (must complete Board Certification within 1 year of hire, Louisiana excluded).Work Type:Per Diem As Needed (Shifts are flexible)