Method Communications Jobs in Usa
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Sr Research Associate
Salary not disclosed
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Position Summary: The selected candidate will work in the Separations and Biophysical Assays team within the Analytical Sciences group to assist in the advancement of clients' therapeutics for clinical evaluation and potential commercialisation. The candidate will be responsible for method development (separations), provide routine testing and characterization support to partner groups to help with early candidate selection, process development, and drug substance and drug product process characterization. The ideal candidate will have hands-on experience working with biologics including but not limited to proteins, peptides, protein-conjugates, enzymes, biologics with a focus on method development and in-depth characterization. The ideal candidate will be able to perform quality work under limited supervision, apply problem solving techniques to maintain accurate results, promote improvements, and assure a safe, stable, on-target operation within the laboratory. The selected candidate should possess excellent analytical, organizational and communication skills and be a self-starter willing to work efficiently and collaboratively in a dynamic environment. This role is primarily a laboratory position; contact with chemicals is part of the job. The role is fully onsite (5 days a week, 8-hour days) with occasional evening or weekend work required. The employee will be trained to use common lab equipment and minimize exposure to hazards. Desktop or laptop computer work is also a major component of the job. 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 work near moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals; risk of electrical shock and vibration. The noise level in the work environment is usually moderate. The employee may frequently be required to sit and talk or hear. The employee is occasionally required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; stoop, knee crouch, or crawl and taste or smell. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities in this job include close vision, depth perception and ability to adjust focus.
Primary Responsibilities/Accountabilities:
- Primary responsibility is to support the Separations and Biophysics group within Analytical Sciences
- Be a hands-on presence in the laboratory, supporting biophysical/ biochemical assay development and qualification using HPLC and CE (must have) for various modalities (preferably biologics). LC-MS (high-res) experience is also desirable.
- Provide routine analytical characterization & testing support to partner groups including Upstream and Downstream PD, Formulations, and Research & Early Development (RED).
- Document experimental results in the company electronic lab notebook (Benchling), author procedures, and contribute to technical documentation (test methods, development reports).
- Actively participate in the operational aspects of the laboratory by conducting safety inspections, lab organization, ordering supplies, and performing routine equipment maintenance.
- Present scientific literature and results from ongoing studies at group meetings and other discussion forums at the company.
- Other duties as assigned.
Qualifications:
- Bachelor's degree in Chemistry, Biochemistry, Analytical Chemistry, Chemical Engineering or a related field with 6+ years of experience in a Biologics or Pharmaceutical environment.
- Master's degree in Chemistry, Biochemistry, Analytical Chemistry, Chemical Engineering or a related field with 4+ years of experience in a Biologics or Pharmaceutical environment.
- Hands-on experience in the biotechnology industry or academic setting with a broad range of analytical techniques focused on analytical testing and characterization for proteins, peptides, and protein-conjugates is required.
- Experience with biochemical characterization methods is required:
- SEC, SCX, RP-HPLC experience is a must (Agilent/Waters/Thermo LC instruments)
- Capillary Electrophoresis (PA800 or BioPhase8800) based methods (SDS for size separation, glycan profiling)
- cIEF (Maurice) experience is highly desirable
- LC-MS (Orbitrap/QToF/QQQ) method development experience also desirable
- Technical understanding of all aspects of analytical testing, phase appropriate regulatory requirements, method qualifications, and method transfers.
- Ability to independently troubleshoot issues, ideate, and develop insights into technical challenges and propose solutions to solve them.
- Demonstrates attention-to-detail and "right-the-first time' approach
- Excellent written and oral communication skills, with the ability to communicate complex information. Be able to present data/ideas to functional and cross-functional teams.
- Ability to influence others effectively and develop collaborative relationships with partner teams.
- Familiar with use of statistical software, electronic document management, and laboratory information management.
- Ability to effectively analyze complex problems and present results effectively within and beyond the department
- Ability to flexibly adapt to changing business needs and meet timelines.
- Strong organizational skills with the ability to effectively multi-task and prioritize.
Preferred:
- Experience in method development, qualification, and transfer to/from other laboratories, such as development and quality control.
- Knowledge of biopharmaceutical process development is a plus.
- Experience with automation is a plus.
- Experience working in a cross-functional environment.
- Good understanding of root cause analysis methodology.
Not Specified
P
Shift Leader - Urgently Hiring
Salary not disclosed
TITLE: Shift Leader (SL)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
M
Manager Activities Food& Beverage
Salary not disclosed
JOB SUMMARY Leads and directs Food and Beverage and Activities teams, to include all culinary, beverage and activities operations.
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associates’ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (“First In, First Out”).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associates’ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (“First In, First Out”).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Not Specified
P
Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.
The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.
In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.
These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.
The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I.
PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.
This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1.
Performs Banking Transactions
- a.
Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.
The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii.
The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii.
The final deposit will be all remaining cash plus checks, minus the change fund.
- iv.
The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v.
Assure the "Weekly Deposit Log" is completed for each deposit made.
- b.
If requested by the RGM, the other managers shall perform the following tasks.
These are the responsibility of the RGM, but may be delegated to other managers.
- i.
Picks up validated deposit slips at the bank.
- ii.
Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".
- iii.
Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member "banks", following all established manual and computer procedures.
1.
Establishes the correct number of cash drawers.
Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.
Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.
2.
Establishes cash banks for delivery drivers.
3.
As needed, will operate cash drawer following established procedures for cash drawer operation.
4.
As necessary, money is removed from cash drawers from time to time and secured in the safe.
5.
Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6.
Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7.
Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8.
Inform the RGM anytime cash short exceeds $5 for a day.
9.
Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.
This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.
This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.
This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.
Weight of items varies from 10 to 50 pounds.
Full load on two-wheeled hand truck may exceed 500 pounds.
Generally, ensures that more than one person is available to perform this task.
- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.
This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.
Updates team member records as needed.
2.
Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3.
Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4.
Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.
Organized … a place for everything, and everything in its place
- ii.
Lineal Flow … eliminate or minimize back tracking
- iii.
Have all items located closest to the next step in the product assembly process
- iv.
Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11.
Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12.
If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II.
CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.
Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2.
Assuring a comfortable environment for customers.
3.
Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4.
Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
Complaints may be received in person, by phone, or in writing.
Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a.
B.L.A.S.T.
is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.
Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B.
Ensures customers receive prompt, quality service.
This includes: 1.
If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2.
Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3.
Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4.
Personally serving customers as required to meet the demand of the volume of business.
5.
Ensuring customers are greeted properly and seated as quickly as appropriate.
6.
Recognizing and dealing effectively with the special needs of customers.
7.
Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8.
Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9.
Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10.
Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11.
Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12.
Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13.
Delivering pizzas as necessary to meet the demands of the business.
14.
Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.
This includes: 1.
Maintaining Food Safe Temperatures for all ingredients and products.
2.
Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3.
Ensuring that procedures for receiving, handling and storing ingredients are followed.
4.
Recognizing and correcting any raw ingredients or product problems.
5.
Maintaining inventory levels which assure product freshness and no outages.
6.
Eliminating the potential for cross contamination.
7.
Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8.
Ensuring salad bar is maintained according to standards of operation (restaurant only).
9.
Personally preparing ingredients as necessary.
D.
Ensures quality products, which includes: 1.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2.
If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3.
Following proper procedures to process customer orders.
4.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5.
Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6.
Maintaining inventory levels which assure product freshness and no outages.
7.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8.
Assuring all products are prepared according to exact specifications, recipes and procedures.
9.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.
Restrooms.
2.
Table tops; booth backs and seats; and chair seats.
3.
Silverware, plateware, and glassware.
4.
Dining room floors.
5.
Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.
This involves: 1.
Attending training sessions.
2.
Reading "Rollout Guides" or other resources.
3.
Assisting the RGM with training restaurant team members of new procedures or changes.
4.
Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5.
If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.
Building relationships with team members based on mutual trust and respect.
2.
Communicating and following the Daland "5 Star" Vision and Core Beliefs.
3.
Promoting teamwork.
4.
Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5.
Informing the RGM of all team member grievances.
6.
Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7.
Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8.
Performing consistent administration of and compliance with Company policies and procedures.
9.
Communicating effectively with the crew and management team.
10.
Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B.
Assists the RGM with managing the size and quality of staff.
The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.
Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.
Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2.
Continuously recruiting and taking applications from job candidates.
3.
If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4.
If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5.
Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.
This involves: 1.
Following Company training policies and meeting Pizza Hut Training Standards.
2.
Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3.
Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.
Manages team member performance and supervises work.
This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E.
Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.
This includes: 1.
Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2.
Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F.
Assists RGM with personnel administration functions, which includes: 1.
Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2.
Documenting required payroll data for team members, including accurate recording of hours; 3.
Managing worker's compensation claims, etc.
in accordance with Company policies and procedures.
4.
Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV.
MARKETING A.Implements marketing programs to increase business.
This includes: 1.
Engaging in positive community/public relations for Pizza Hut.
2.
Providing input for promotional ideas.
3.
Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.
Properly executing authorized marketing programs, including new product tests.
5.
Taking initiative to recommend new opportunities for increasing business.
V.
FACILITIES A.Maintains a quality environment for our customers and team members.
This includes: 1.
Conducting routine Preventive Maintenance on the facility and equipment.
2.
Taking corrective actions pursuant to the RGM's safety inspections.
3.
Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4.
Maintaining cleanliness and sanitation in all areas of the restaurant.
5.
Organizing all work space to ensure ease of operation.
6.
Providing a quality work environment that is safe and complies with all OSHA regulations.
7.
Cleaning and organizing refrigeration units.
8.
Ensuring floors are clean and free from obstruction.
9.
Keeping HVAC vents and filters clean.
10.
Ensuring trash is disposed of promptly and according to security procedures.
11.
Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12.
Ensuring all equipment is used according to proper operational procedures.
13.
Keeping restrooms cleaned and stocked.
14.
Keeping food prep areas cleaned and sanitized according to approved procedures.
15.
Ensuring the daily cleaning and maintenance of all equipment.
16.
Correcting any unsafe conditions.
17.
Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI.
ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.
This involves these processes: 1.
Review of the Inventory on Hand is performed.
The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.
The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2.
Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3.
Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
This involves these processes: 1.
Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2.
Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3.
Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.
This involves these processes: 1.
Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2.
Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3.
Forecasting anticipated sales volume by shift, by day and by week.
The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.
Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4.
Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5.
Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6.
Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7.
Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.
This includes these processes: 1.
At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2.
Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3.
Cash on hand is counted and reconciled against total sales.
4.
Total deposit is calculated, and a deposit is prepared.
5.
Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6.
All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.
This includes these processes: 1.
Completing, as required, the Weekly Sales Analysis and analyzing it.
2.
Completing the Weekly Inventory.
3.
Completing the payroll functions.
4.
Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5.
Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6.
Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.
However, these functions are considered "non-essential" to the position.
The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.
This involves these processes: 1.
Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.
Signing the delivery receipt/packing slips for amount of goods received.
2.
Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.
Weight of items varies.
Generally, more than one person is available to perform this task.
3.
Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.
In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.
Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.
Banks are generally at a distance requiring a person to drive to the bank.
Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.
Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.
Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.
There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position.
This includes these processes: 1.
Sufficient physical strength to lift most items used in the operation of the restaurant.
2.
Sufficient communication skills.
Position involves communicating with team members, superiors and customers.
3.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.
The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.
Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.
Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.
Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.
As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.
Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.
Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.
Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".
This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".
This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.
It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".
This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".
A generic term used to describe a variety of containers used to hold food items served on a salad bar.
Knives, spoons, spatulas and other common utensils.
"Make Table".
An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.
Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".
A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".
A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".
A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".
A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".
These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".
These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".
This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.
It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".
This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".
A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".
A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
"Kitchen and Dining Utensils".
Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".
and other items to serve food and beverages to customers.
"Spoon".
A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".
A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Freezer".
A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".
A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).
A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System.
Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.
Location of premises may vary throughout the employer's Company.
This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.
In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.
These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.
The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I.
PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.
This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1.
Performs Banking Transactions
- a.
Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.
The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii.
The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii.
The final deposit will be all remaining cash plus checks, minus the change fund.
- iv.
The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v.
Assure the "Weekly Deposit Log" is completed for each deposit made.
- b.
If requested by the RGM, the other managers shall perform the following tasks.
These are the responsibility of the RGM, but may be delegated to other managers.
- i.
Picks up validated deposit slips at the bank.
- ii.
Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".
- iii.
Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member "banks", following all established manual and computer procedures.
1.
Establishes the correct number of cash drawers.
Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.
Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.
2.
Establishes cash banks for delivery drivers.
3.
As needed, will operate cash drawer following established procedures for cash drawer operation.
4.
As necessary, money is removed from cash drawers from time to time and secured in the safe.
5.
Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6.
Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7.
Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8.
Inform the RGM anytime cash short exceeds $5 for a day.
9.
Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.
This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.
This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.
This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.
Weight of items varies from 10 to 50 pounds.
Full load on two-wheeled hand truck may exceed 500 pounds.
Generally, ensures that more than one person is available to perform this task.
- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.
This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.
Updates team member records as needed.
2.
Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3.
Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4.
Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.
Organized … a place for everything, and everything in its place
- ii.
Lineal Flow … eliminate or minimize back tracking
- iii.
Have all items located closest to the next step in the product assembly process
- iv.
Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11.
Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12.
If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II.
CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.
Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2.
Assuring a comfortable environment for customers.
3.
Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4.
Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
Complaints may be received in person, by phone, or in writing.
Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a.
B.L.A.S.T.
is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.
Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B.
Ensures customers receive prompt, quality service.
This includes: 1.
If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2.
Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3.
Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4.
Personally serving customers as required to meet the demand of the volume of business.
5.
Ensuring customers are greeted properly and seated as quickly as appropriate.
6.
Recognizing and dealing effectively with the special needs of customers.
7.
Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8.
Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9.
Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10.
Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11.
Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12.
Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13.
Delivering pizzas as necessary to meet the demands of the business.
14.
Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.
This includes: 1.
Maintaining Food Safe Temperatures for all ingredients and products.
2.
Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3.
Ensuring that procedures for receiving, handling and storing ingredients are followed.
4.
Recognizing and correcting any raw ingredients or product problems.
5.
Maintaining inventory levels which assure product freshness and no outages.
6.
Eliminating the potential for cross contamination.
7.
Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8.
Ensuring salad bar is maintained according to standards of operation (restaurant only).
9.
Personally preparing ingredients as necessary.
D.
Ensures quality products, which includes: 1.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2.
If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3.
Following proper procedures to process customer orders.
4.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5.
Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6.
Maintaining inventory levels which assure product freshness and no outages.
7.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8.
Assuring all products are prepared according to exact specifications, recipes and procedures.
9.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.
Restrooms.
2.
Table tops; booth backs and seats; and chair seats.
3.
Silverware, plateware, and glassware.
4.
Dining room floors.
5.
Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.
This involves: 1.
Attending training sessions.
2.
Reading "Rollout Guides" or other resources.
3.
Assisting the RGM with training restaurant team members of new procedures or changes.
4.
Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5.
If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.
Building relationships with team members based on mutual trust and respect.
2.
Communicating and following the Daland "5 Star" Vision and Core Beliefs.
3.
Promoting teamwork.
4.
Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5.
Informing the RGM of all team member grievances.
6.
Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7.
Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8.
Performing consistent administration of and compliance with Company policies and procedures.
9.
Communicating effectively with the crew and management team.
10.
Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B.
Assists the RGM with managing the size and quality of staff.
The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.
Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.
Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2.
Continuously recruiting and taking applications from job candidates.
3.
If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4.
If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5.
Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.
This involves: 1.
Following Company training policies and meeting Pizza Hut Training Standards.
2.
Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3.
Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.
Manages team member performance and supervises work.
This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E.
Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.
This includes: 1.
Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2.
Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F.
Assists RGM with personnel administration functions, which includes: 1.
Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2.
Documenting required payroll data for team members, including accurate recording of hours; 3.
Managing worker's compensation claims, etc.
in accordance with Company policies and procedures.
4.
Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV.
MARKETING A.Implements marketing programs to increase business.
This includes: 1.
Engaging in positive community/public relations for Pizza Hut.
2.
Providing input for promotional ideas.
3.
Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.
Properly executing authorized marketing programs, including new product tests.
5.
Taking initiative to recommend new opportunities for increasing business.
V.
FACILITIES A.Maintains a quality environment for our customers and team members.
This includes: 1.
Conducting routine Preventive Maintenance on the facility and equipment.
2.
Taking corrective actions pursuant to the RGM's safety inspections.
3.
Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4.
Maintaining cleanliness and sanitation in all areas of the restaurant.
5.
Organizing all work space to ensure ease of operation.
6.
Providing a quality work environment that is safe and complies with all OSHA regulations.
7.
Cleaning and organizing refrigeration units.
8.
Ensuring floors are clean and free from obstruction.
9.
Keeping HVAC vents and filters clean.
10.
Ensuring trash is disposed of promptly and according to security procedures.
11.
Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12.
Ensuring all equipment is used according to proper operational procedures.
13.
Keeping restrooms cleaned and stocked.
14.
Keeping food prep areas cleaned and sanitized according to approved procedures.
15.
Ensuring the daily cleaning and maintenance of all equipment.
16.
Correcting any unsafe conditions.
17.
Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI.
ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.
This involves these processes: 1.
Review of the Inventory on Hand is performed.
The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.
The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2.
Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3.
Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
This involves these processes: 1.
Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2.
Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3.
Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.
This involves these processes: 1.
Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2.
Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3.
Forecasting anticipated sales volume by shift, by day and by week.
The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.
Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4.
Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5.
Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6.
Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7.
Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.
This includes these processes: 1.
At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2.
Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3.
Cash on hand is counted and reconciled against total sales.
4.
Total deposit is calculated, and a deposit is prepared.
5.
Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6.
All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.
This includes these processes: 1.
Completing, as required, the Weekly Sales Analysis and analyzing it.
2.
Completing the Weekly Inventory.
3.
Completing the payroll functions.
4.
Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5.
Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6.
Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.
However, these functions are considered "non-essential" to the position.
The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.
This involves these processes: 1.
Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.
Signing the delivery receipt/packing slips for amount of goods received.
2.
Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.
Weight of items varies.
Generally, more than one person is available to perform this task.
3.
Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.
In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.
Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.
Banks are generally at a distance requiring a person to drive to the bank.
Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.
Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.
Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.
There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position.
This includes these processes: 1.
Sufficient physical strength to lift most items used in the operation of the restaurant.
2.
Sufficient communication skills.
Position involves communicating with team members, superiors and customers.
3.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.
The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.
Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.
Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.
Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.
As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.
Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.
Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.
Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".
This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".
This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.
It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".
This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".
A generic term used to describe a variety of containers used to hold food items served on a salad bar.
Knives, spoons, spatulas and other common utensils.
"Make Table".
An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.
Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".
A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".
A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".
A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".
A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".
These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".
These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".
This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.
It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".
This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".
A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".
A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
"Kitchen and Dining Utensils".
Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".
and other items to serve food and beverages to customers.
"Spoon".
A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".
A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Freezer".
A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".
A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).
A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System.
Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.
Location of premises may vary throughout the employer's Company.
This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
Not Specified
D
Human Resources Generalist
✦ New
Salary not disclosed
Summary
Under the supervision of the Human Resource Manager, the Human Resource Generalist will build relationships within the HR department and throughout the operations departments to provide effective communication, administrative and strategic support, as well as guidance through an organized approach to rapidly changing priorities.
Key Responsibilities:
Recruiting:
- Recruiting candidates for open hourly positions through multiple sources
- Improve sourcing through research options within the geographical area
- Coordinate the Hourly Employment Process
- Screen applications and resumes to assess qualifications
- Phone screen applicants who meet minimum qualifications
- Coordinate and participate in the interview process
- Perform pre-employment screening process
- Follow compensation guidelines and/or consult with the appropriate person to ensure the correct compensation person specific to position, experience and abilities
- Generate written offers for hourly employees
- Correspond with candidates and applicants
Safety:
- Responsible for administration of all safety programs and safety committee meetings
- Review and communicate safety programs
- Monitor, schedule, and perform safety training to maintain OSHA compliance
- Coordinate and review safety hazard surveys
- Communicate with operations team to ensure SDS books are maintained
- Assist with completing incident reports and accident investigations
- Maintain first aid kits
- Create safety incident reporting folders and distribute to operations
- Communicate and enforce incident reporting regulations
- Complete incident reporting tracking regularly
Affirmative Action:
- Complete tracking of EEO information
- Enter administrative data for applicants by EEO classification using Applicant Tracking Spreadsheet
Employee On-Boarding:
- Conduct new hire orientations
- Ensure all new hires have supplies and resources necessary to perform their jobs effectively
- Complete all new hire processing and paperwork associated with processing
- Complete E-Verify process for each employee hired
Employee Relations:
- Assist Regional Human Resource Manager and management team with providing a positive employee relations experience
- Conduct on boarding follow-up reviews for hourly employees
- Along with the Regional Human Resource Manager, formulate expedient solutions to employee concerns
- Visit employees in an agriculture, mill and food processing environment to assist in understanding employee concerns as well as confirming corrective action and follow-up is complete
Payroll:
- Support payroll department with required communications to ensure all payroll information is submitted accurately each pay period
- Other responsibilities as assigned
Qualifications
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience
- High School Diploma, or equivalent required
- Bachelor’s degree in HR, Communications, or related studies or equivalent experience required
- Recruiting – sourcing, screening, communicating, interviewing, organizing pre-employment screening
- On-boarding
- Safety administration
- Progressive discipline
- Policy interpretation
- Conflict resolution
- Employee relations
- Affirmative action and EEOC applicant tracking
- Completing 300 logs
- Understanding and communicating employee benefit and compensation programs
- Prior experience in the poultry industry preferred but not required
Knowledge, Skills and Abilities
- Ability to read, speak and write in both English and Spanish is preferred
- Knowledge of progressive sourcing and recruitment methods
- Knowledge of basic and behavioral interview methods
- Knowledge of the progressive discipline process
- Basic knowledge of industrial safety concepts
- Basic knowledge of payroll and HRIS
- Knowledge of employee benefit and compensation plans
- Working knowledge of compensation systems
- Working knowledge of basic concepts of office workflow
- Ability to operate a personal computer and other basic and complex office machinery
- Proficiency with Microsoft Office Suite
- Strong organizational and time management skills
- Polished and flexible interpersonal and oral and written communication skills
- The ability to interact with individuals from diverse ethnic and socioeconomic backgrounds
- Keyboard speed at minimum rate of 40 wpm
- Ability to rapidly learn and maintain a fast work pace
- Work independently
- Make sound decisions and exercise sound judgement based on experience and intuition
- Identify exceptions and operate independently to address them
- Ability to adapt to a rapidly changing work environment
- Collaborate cross-functionally to achieve objectives
- Strong attention to detail
- Strong customer service focus
- Maintain a professional attitude and appearance
Physical Demands
Sit, use keyboard, use fine manipulation with hands and fingers. Lift up to 10 pounds.
Work Environment
- Clean, temperature controlled environment. Noise level is low. No personal protective equipment needed.
Not Specified
L
Laboratory Excellence Sr. Auditor
Salary not disclosed
Description
Ready for more than just a job? Build a career with purpose. At Lactalis in the USA, we're committed to providing meaningful opportunities for our people to learn, grow, and thrive-whether you're just starting your journey with us or looking to take the next step in your career. From day one, we offer the tools and support to help you succeed.
As the world leader in dairy, Lactalis is a family-owned company with over 85,000 pragmatic and ambitious professionals across the globe. Each day, we're proud to produce award-winning dairy products that bring people together.
In the US, we proudly offer an unrivaled house of beloved brands, including Galbani Italian cheeses and ricotta, President specialty cheeses and butters, Kraft natural and grated cheeses, Breakstone's cottage cheese, Cracker Barrel, Black Diamond cheddar, and Parmalat milk. Our yogurt portfolio includes siggi's, Stonyfield Organic, Brown Cow, Oui, Yoplait, Go-Gurt, :ratio, Green Mountain Creamery, and Mountain High, along with a growing family of ethnic favorites like Karoun, Gopi, and Arz.
At Lactalis, we live by our core values-Ambition, Engagement, and Simplicity. We foster a workplace where innovation thrives, diverse perspectives are celebrated, and everyone's unique background and ideas are valued.
Even if you don't meet every qualification, we encourage you to apply. We want to hear about your PASSION, your STORY, and how your EXPERTISE can help us shape the future of dairy.
From your PASSION to ours
Lactalis American Group, part of the Lactalis family of companies, is currently hiring a Laboratory Excellence Sr. Auditor based in Buffalo, New York. As a Laboratory Excellence Sr. Auditor, the role will carry out responsibilities such as but not limited to satisfy the training needs of Lactalis USA Labs, as well as assuming responsibility for the auditing of all Lactalis USA Labs (12 relay labs + 8 auditing).
From your EXPERTISE to ours
Key responsibilities for this position include:
- Coordinate travel to all USA labs, report of their compliance against the Lactalis testing expectations (SOPs, reproducibility, etc.). Create a force of proposal for improvement and follow up.
- As a Lactalis laboratory accredited auditor, you will plan, organize and perform lab audits for all internal and external labs used by Lactalis in USA, follow up on all corrective actions noted during auditing, make proposals for acceptance (or not) of new external labs (chemistry and micro), based on audit results and compliance within Lactalis protocols.
- Responsibility of "Lab relay" for the USA (that includes plants laboratories, such as LAG, LUSY, Karoun, and LHD); travel to all laboratories in the US to bring testing methods according to the Lactalis standards. Will organize bi-weekly teams meetings with each lab, following on corrective actions and updates on progress
- Responsibility of the integration of any new labs, as Lactalis pursue new acquisitions, as they will need to be transitioned into Lactalis Lab procedures and protocols.
- Manage the Lactalis Cecalait verification system with all laboratories, helping to troubleshoot when out of compliance
- Contribute to ongoing meetings such as : Monthly Teams Meeting with Groupe Lactalis (France), Quarterly meetings with each division Quality leader about lab progress, Quarterly meetings with each division VP Quality.
- Provide recommendations for new alternative test methods, thus improving lab efficiencies
- Maintain communications with Groupe Lactalis: reports and KPIs to DQG in Laval, attend annual group Lactalis seminars for Laboratory and R&D updates and incorporate them into US Lab practices
Requirements
From your STORY to ours
Qualified applicants will contribute the following:
Work Conditions
- Travel is required up to 75% monthly.
- Extended hours may be necessary depending on the project needs.
- To fulfill these responsibilities, tools such as a computer, phone or, and / or allowance(s) may be provided.
- To fulfill these responsibilities, a cell phone is required.
- Reasonable accommodations may be made to enable individuals with disabilities to perform these essential duties and responsibilities.
- This position requires physical presence in the office / plant environment, in accordance with the guidelines of the hybrid work policy.
- Demonstrate commitment to a safe working environment that promotes the health and well-being of all employees and that will further contribute to the Company's overall performance and success.
Education
- 5+ years Management experience required
- Lab auditing experience required
- Minimum of 10 years relevant previous analytical laboratory experience in a regulated industry required.
Certifications and Specific Knowledge
- Thorough knowledge of principles of Food analysis required.
- Strong laboratory skills (Chemistry and Microbiology)
- Strong Mathematics knowledge including stoichiometry and statistics.
- Strong communication skills to communicate direction and new methodology to lab personal
- Strong Computer skills with a working knowledge of Word, Excel, and PowerPoint for report writing and presentations.
- Attend periodic training/ seminars pertaining to ISO methods, AOAC International methods, BAM methods
Competencies
- Mastery of the chemistry of dairy products
- Capacity to audit strategies in term of Hygiene, Safety, Risks and Environment or Laboratory and to analyze, elaborate and present the results and the associated action plans (teams of investigation)
- Master statistics logics necessary to manage metrology, the follow-up of the allegiances of the methods and the validation of the methods of routine versus references
- Ability to develop and implement policies and procedures to investigate and resolve non-compliant quality issues.
At Lactalis, we offer a comprehensive Total Rewards Program with a variety of affordable benefits and coverage options. We support insurance costs significantly, contribute generously to retirement plans, and offer Paid Time Off from day one. We are committed to your professional growth, providing training and development opportunities, including Education Reimbursement. Join us and grow your career.
Lactalis is an equal employment opportunity employer. We will not discriminate against applicants with regard to any legally-recognized basis including, but not limited to: veteran status, race, color, religion, sex, national origin, age, marital status, sexual orientation, and physical or mental disabilities. Further, any division of the Company that is an Affirmative Action Employer will comply with all related legal obligations
Not Specified
A
Animal Services Officer I
Salary not disclosed
Definition
Under general supervision, enforces city/state ordinances governing citizen ownership of animals within the City; enforces regulations regarding stray, nuisance and dangerous animals; investigates reports of animal cruelty, abandonment and patrols assigned areas; collects and transports animals to the Shelter. This position receives direction from higher level police supervisory/management staff.
Position Snapshot: The Animal Services Officer (ASO) is another "face of the Fontana Police Department." This is a uniformed position that works a 10-hour shift, both in the field and in the office. While driving an assigned work vehicle, the incumbent will communicate via the in-car computer or radio during their shift to respond to and complete calls for service. ASOs assist citizens and officers after being trained in methods for interacting with an array of animals. ASOs are entrusted to work independently, within a team environment, and to communicate with the public in a productive manner. Writing detailed reports, testifying in court, and being on-call are all requirements of the position. This all makes for a fulfilling and exciting work experience that won't leave you bored or short of challenges.
Essential Functions
The incumbent must have the ability to:
- Patrol assigned areas of the City in City vehicle; capture wild, stray, and unlicensed animals for impounding; remove and transport dead and injured animals; under emergency conditions, destroy dangerous or grossly injured animals in the field using euthanasia procedures or arrange for proper destruction.
- Investigate complaints from the public and other agencies regarding animals that are stray, uncontrolled, abused, dangerous, wild or diseased; investigate animal bites, arrange for proper identification and quarantining; approve and monitor home quarantine of biting animals in accordance with regulations.
- Explain laws and regulations to the public relating to the care and control of animals, filing of complaints, and the operations and authorities of the animal shelter.
- Issue citations and warning notices for violations of applicable regulations; investigates problems through interviews and evidence collection; testifies in court regarding citations and monitors disposition of complaints.
- Assist other agencies and City departments in animal control and handling, including searches, evictions and other emergencies.
- Operate firearms, humane traps, mobile radios and related animal control tools, equipment and devices.
- Identify symptoms of common animal diseases and recommend medical care, isolation or destruction.
- Advise, counsel and instruct others in animal behavior and handling; may make educational presentations.
- Assist other Animal Control staff and City staff; instruct in field practices and animal care and handling procedures as needed.
- Communicate effectively, both orally and in writing.
- Prepare and submits investigative reports and daily activity reports; collect evidence on animal related cases; complete daily activity logs; and refer cases for prosecution given continued problems.
- Handle, capture and control animals humanely and effectively under stressful or emergency conditions.
- Safely operate assigned vehicles.
- Establish and maintain effective working relationships with those contacted in the course of work including the general public.
- Effectively operate computer hardware and related software.
- Perform any other tasks or functions deemed necessary to the daily operations of the employer.
Working Conditions: In the performance of daily activities, this position requires prolonged sitting, standing, walking, reaching, twisting, turning, kneeling, and bending; the ability to push, pull, drag and/or lift up to 50 pounds and occasionally up to 100 pounds. This position works in extreme outside weather conditions such as high winds, temperatures, rain, and on slippery and uneven surfaces. The employee may be exposed to dangerous, injured or diseased animals. The employee may be exposed to wet or humid conditions, fumes or airborne articles, toxic or caustic chemicals, zoonotic and other communicable diseases.
Experience and Training Guidelines
A combination of experience and training that would likely provide the required knowledge and abilities is qualifying. The employee must have knowledge of:
- Proper animal-handling methods, techniques and equipment including methods for the capture of sick, injured or vicious animals.
- Basic species and breed identification for a variety of domestic and wild animals.
- Symptoms and behaviors associated with rabies and other common animal diseases.
- Approved euthanasia methods and procedures, including the use of controlled substances.
- State and City laws and regulations pertaining to the proper care and control of animals.
- Safe wok methods and safety regulations pertaining to animal control field operations.
- Record keeping methods and radio dispatch procedures.
- Appropriate procedures for the issuing of citations and testifying in court.
Experience: Two (2) years of experience in the care and handling of animals which also included significant public contact work.
Education: Graduation from an accredited High School or GED is required and the completion of Level I and II courses in animal medical care, handling and treatment as sponsored by the State Human Academy or a comparable training program is preferred.
Licenses/Certifications: Possession of, and continuously throughout employment, a valid California driver's license; Possession of, or the ability to obtain within six (6) months of employment, a P.C. 832 in the use of firearms, search and seizure, and arrest practices; and a Euthanasia Certification.
Supplemental Information
Successful candidates will be required to pass a drug screening, fingerprint screening, physical examination and a background investigation.
If you were referred to this position by a current Fontana Police Department employee, please use the link below to download the Applicant Referral Form. This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Submit completed forms to or to the Human Resources Office. Forms received after the position closes will not be accepted.
Click to download the Applicant Referral Form.
The City of Fontana has a flexible benefits plan. This plan allows for employees to select benefits based upon their individual needs. Full-time and Classified Part-time employees are eligible for benefits.
Please to view our excellent employee benefit options.
01
Do you currently possess a valid California Class "C" Driver's License or equivalent?
- Yes
- No
02
Do you possess the equivalent of a high school graduation?
- Yes
- No
03
Do you possess at least two (2) years of experience in the care and handling of animals, which also includes significant public contact work?
- Yes
- No
04
If you answered "Yes" to question #3, describe your experience in the care and handling of animals, which included significant public contact. Include the dates (MM-DD-YY to MM-DD-YY) and the name of the organization you worked or volunteered with. Type N/A if no experience.
05
Have you completed or are you in the process of completing the Level I and II courses in animal medical care, handling, and treatment as sponsored by the State Human Academy or a comparable training program?
- Yes
- No
06
If you answered "Yes" to question #5, list the organization where you completed (or are in the process of completing) the Level I and II courses. Include the date of completion (or expected completion). Type N/A if not applicable
07
Do you understand that this position requires the possession of, or the ability to obtain within six (6) months of employment, a P.C. 832 in the use of firearms, search and seizure, and arrest practices; and a Euthanasia Certification?
- Yes
- No
08
Were you referred to this position by a current Fontana Police Department employee?
*If you select yes, please refer to the job posting for instructions to download and submit an Applicant Referral Form.
This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Referral Information Forms received after the position closes will not be accepted.
- Yes
- No
Required Question
Not Specified
L
Lateral/Pre-Service Police Dispatcher
✦ New
Salary not disclosed
Definition
Under general and/or immediate supervision, performs a variety of duties involved in answering 9-1-1 emergency and non-emergency calls; analyze, prioritize, and enter calls for service via a Computer Aided Dispatch (CAD) system; dispatch emergency personnel via multi-frequency radio system, telephone, or other communications equipment; record and monitor activities of field and communications personnel; receive incoming calls for police and emergency assistance and dispatch necessary units; perform a variety of general support duties related to dispatch activities; and related work as assigned on an assigned shift for the Police Department.Under general and/or immediate supervision, performs a variety of duties involved in receiving incoming calls for police and emergency assistance and dispatching necessary units; performs a variety of general support duties related to dispatch activities including record keeping, typing and filing; and monitors teletype communications.
POSITION SNAPSHOT: The Fontana Police Dispatcher is a non-uniformed position. A typical shift is 12-hours which predominantly takes place within the Dispatch Center of the Police Department. You will be a member of a productive team that operates in a fast-paced environment while answering calls from the public and communicating with department personnel in the field via phone, computer, or radio. This communication includes but is not limited to: call taking, working secondary and primary radio channels, collecting and/or passing information to partner jurisdictions, and accurate data-entry. The goal of a Dispatcher is to serve the community through respectful, empathetic communication with a focus on problem solving and maintaining professionalism. LATERAL POLICE DISPATCHER must have completed a probationary period as a police dispatcher in a law enforcement agency. PRE-SERVICE POLICE DISPATCHER must have completed the California POST mandated dispatcher course upon hire.
Distinguishing Characteristics:Police Dispatcher I - This is the entry level class in the Police Dispatcher series. Incumbents learn and perform a variety of duties involved in receiving, prioritizing, and transmitting emergency and non-emergency calls for service and dispatching the appropriate personnel in response to those calls. This class is distinguished from the Police Dispatcher II by the performance of the more routine tasks.
Police Dispatcher II - This is the journey level class in the Police Dispatcher series. Employees within this class are distinguished from the Police Dispatcher I level by the performance of the full range of duties as assigned. Employees are fully aware of the operating procedures and policies of the work unit. Positions in this class are normally filled from advancement from the I level, or when filled from the outside, require prior work experience and P.O.S.T certification. May participate in the training and evaluation of new communications staff.
Essential Functions
The incumbent must have the ability to:
- Receive emergency and non-emergency calls, complaints, and inquiries from the public. Evaluate and analyze information to determine jurisdiction, necessity, and response needed.
- Determine the nature and location of emergency and non-emergency calls for service, including 9-1-1 calls, and prioritize response.
- Dispatch emergency and non-emergency units as necessary and in accordance with established procedures. Use appropriate terminology and radio codes relaying to police personnel in the field via radio and mobile data computer terminals.
- Listen and comprehend radio transmissions from emergency personnel in the field; acknowledge, document, and comply with requests for action or information.
- Coordinate emergency calls and relay information and assistance requests involving other public safety agencies.
- Maintain contact with all units on assignment; maintain status and location of police field units, checking periodically to verify location, activity, and status, supplying back-up personnel and taking other appropriate steps to provide for the safety of field personnel.
- Organize and coordinate activities of field units.
- Place telephone calls to other safety agencies, City departments, City emergency crews, tow companies, ambulance services, coroner, telephone and utility companies, and others to relay information or request services, maintaining detailed record of the time and nature of each call.
- Operate CAD equipment, enhanced 9-1-1 telephone system equipment, multi-frequency radio equipment, Telecommunications Device for the Deaf (TDD), and other relative office equipment and systems.
- Perform a variety of record keeping, filing, indexing, and other general clerical work.
- Monitor radio channels for service requests from other jurisdictions and emergency radio traffic that may affect the City's operations.
- Monitor security cameras and license plate readers to provide real-time information to field units.
- Attend patrol briefings as assigned.
- Testify in court as needed.
- Enter, update, and retrieve information on wanted persons, stolen property, vehicle registration, stolen property/vehicles, and other information from computer and teletype networks including but not limited to California Law Enforcement Teletype System (CLETS), Department of Justice (DOJ), National Law Enforcement Teletype System (NLETS)/National Crime Information Center (NCIC), etc.
- Learn departmental policies and procedures for service requests.
- Read maps, memorize streets and major hundred blocks and reasonably apply this knowledge to service requests, field unit beat assignments, and coordination of response.
- Learn police codes, practices, and methods.
- Work under pressure, exercise good judgment, and make sound decisions in emergency situations.
- Effectively and courteously deal with the public, including irate, upset, and difficult callers during hectic, tense, and dangerous situations.
- Work various shifts as assigned, including nights, weekends, and holidays.
- Communicate clearly and concisely, both orally and in writing.
- Establish and maintain effective cooperative working relationships with those contacted in the course of work.
- Interact with co-workers at all levels in the organization in a collaborative and customer service-oriented manner.
- Maintain prompt and regular attendance.
- Perform all duties with the context of the City/Department's Mission Statement and Organizational Values.
- May perform occasional matron duties as assigned.
- Provide on-the-job training and technical guidance to new employees in the Dispatch Unit.
- Perform any other tasks or functions deemed necessary to the daily operations of the employer.
- Other duties as assigned.
- This position is always evolving. Therefore, employer reserves the right to modify this job description as necessary.
Working Conditions: Position requires prolonged sitting, standing, walking, reaching, twisting, turning, kneeling, squatting and stooping in the performance of daily office activities. The position also requires grasping, repetitive hand movement and finger coordination in preparing and entering data, using a computer keyboard. Additionally, the position requires near and far vision in reading correspondence and using the computer, and acute hearing is required when providing phone and counter service to the public. The need to lift, drag and push file, paper and documents weighing up to 25 pounds also is required.
Experience and Training Guidelines
LATERAL POLICE DISPATCHER (Must have completed a probationary period as a police dispatcher in a law enforcement agency)
PRE-SERVICE POLICE DISPATCHER (Completion of the California POST-mandated dispatcher course upon hire)
A combination of experience and training that would provide the required knowledge and abilities is qualifying. The incumbent must have knowledge of:
Police Dispatcher I
- Modern office equipment including computers and applicable software.
- Modern office procedures, practices, and equipment.
- Correct English usage, spelling, punctuation, and grammar.
- Methods and techniques for record keeping.
- Standard operating procedures of police dispatching.
- Applicable Federal, State, and local laws, codes, and regulations.
- Police-related computer and teletype networks.
- Operational characteristics of standard office and dispatch equipment.
- Occupational hazards and standard safety practices.
Education:Dispatcher I - Completion of the twelfth grade, or equivalent.Dispatcher II - Completion of the twelfth grade, or equivalent, and successful completion of the P.O.S.T. mandated dispatcher course.
In addition, advancement from a Police Dispatcher I to a II requires incumbent to demonstrate competence in all phases/duties/responsibilities of the position and have recommendation of a Communications Supervisor.
Licenses/Certifications: Possession of, and continuously throughout employment, a valid California Class "C" Driver's License or equivalent.A typing speed of 40 wpm is required (a typing test may be administered at a later date as part of the recruitment process).
Supplemental Information
Successful candidates will be required to pass a drug screening, fingerprint screening, physical examination and a background investigation.
If you were referred to this position by a current Fontana Police Department employee, please use the link below to download the Applicant Referral Form. This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Submit completed forms to or to the Human Resources Office. Forms received after the position closes will not be accepted.
Click to download the Applicant Referral Form.
The City of Fontana has a flexible benefits plan. This plan allows for employees to select benefits based upon their individual needs. Full-time and Classified Part-time employees are eligible for benefits.
Please to view our excellent employee benefit options.
01
What is your highest level of education?
- High School graduate or equivalent
- Some college
- Trade School Graduate or Apprenticeship
- Associate's Degree
- Bachelor's Degree
- Master's Degree
- Doctorate
- None of the Above
02
Do you possess one (1) year of work experience that involves a substantial amount of public contact?
- Yes
- No
03
Have you completed or are you currently enrolled in a POST-mandated dispatcher course?
- Yes
- No
04
Have you successfully completed a probationary period as a police dispatcher in a law enforcement agency?
- Yes
- No
05
Do you understand that you must be able to type at a minimum speed of 40 Net WPM and that a typing test may be administered at a later date as part of the recruitment process for this vacancy?
- Yes
- No
06
Were you referred to this position by a current Fontana Police Department employee? *If you select yes, please refer to the job posting for instructions to download and submit an Applicant Referral Form.
This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Referral Information Forms received after the position closes will not be accepted.
- Yes
- No
Required Question
Not Specified
P
Police Dispatcher I
✦ New
Salary not disclosed
Definition
Under general and/or immediate supervision, performs a variety of duties involved in answering 9-1-1 emergency and non-emergency calls; analyze, prioritize, and enter calls for service via a Computer Aided Dispatch (CAD) system; dispatch emergency personnel via multi-frequency radio system, telephone, or other communications equipment; record and monitor activities of field and communications personnel; receive incoming calls for police and emergency assistance and dispatch necessary units; perform a variety of general support duties related to dispatch activities; and related work as assigned on an assigned shift for the Police Department.Under general and/or immediate supervision, performs a variety of duties involved in receiving incoming calls for police and emergency assistance and dispatching necessary units; performs a variety of general support duties related to dispatch activities including record keeping, typing and filing; and monitors teletype communications.
POSITION SNAPSHOT: The Fontana Police Dispatcher is a non-uniformed position. A typical shift is 12-hours which predominantly takes place within the Dispatch Center of the Police Department. You will be a member of a productive team that operates in a fast-paced environment while answering calls from the public and communicating with department personnel in the field via phone, computer, or radio. This communication includes but is not limited to: call taking, working secondary and primary radio channels, collecting and/or passing information to partner jurisdictions, and accurate data-entry. The goal of a Dispatcher is to serve the community through respectful, empathetic communication with a focus on problem solving and maintaining professionalism.
Distinguishing Characteristics:Police Dispatcher I - This is the entry level class in the Police Dispatcher series. Incumbents learn and perform a variety of duties involved in receiving, prioritizing, and transmitting emergency and non-emergency calls for service and dispatching the appropriate personnel in response to those calls. This class is distinguished from the Police Dispatcher II by the performance of the more routine tasks.
Police Dispatcher II - This is the journey level class in the Police Dispatcher series. Employees within this class are distinguished from the Police Dispatcher I level by the performance of the full range of duties as assigned. Employees are fully aware of the operating procedures and policies of the work unit. Positions in this class are normally filled from advancement from the I level, or when filled from the outside, require prior work experience and P.O.S.T certification. May participate in the training and evaluation of new communications staff.
Essential Functions
The incumbent must have the ability to:
- Receive emergency and non-emergency calls, complaints, and inquiries from the public. Evaluate and analyze information to determine jurisdiction, necessity, and response needed.
- Determine the nature and location of emergency and non-emergency calls for service, including 9-1-1 calls, and prioritize response.
- Dispatch emergency and non-emergency units as necessary and in accordance with established procedures. Use appropriate terminology and radio codes relaying to police personnel in the field via radio and mobile data computer terminals.
- Listen and comprehend radio transmissions from emergency personnel in the field; acknowledge, document, and comply with requests for action or information.
- Coordinate emergency calls and relay information and assistance requests involving other public safety agencies.
- Maintain contact with all units on assignment; maintain status and location of police field units, checking periodically to verify location, activity, and status, supplying back-up personnel and taking other appropriate steps to provide for the safety of field personnel.
- Organize and coordinate activities of field units.
- Place telephone calls to other safety agencies, City departments, City emergency crews, tow companies, ambulance services, coroner, telephone and utility companies, and others to relay information or request services, maintaining detailed record of the time and nature of each call.
- Operate CAD equipment, enhanced 9-1-1 telephone system equipment, multi-frequency radio equipment, Telecommunications Device for the Deaf (TDD), and other relative office equipment and systems.
- Perform a variety of record keeping, filing, indexing, and other general clerical work.
- Monitor radio channels for service requests from other jurisdictions and emergency radio traffic that may affect the City's operations.
- Monitor security cameras and license plate readers to provide real-time information to field units.
- Attend patrol briefings as assigned.
- Testify in court as needed.
- Enter, update, and retrieve information on wanted persons, stolen property, vehicle registration, stolen property/vehicles, and other information from computer and teletype networks including but not limited to California Law Enforcement Teletype System (CLETS), Department of Justice (DOJ), National Law Enforcement Teletype System (NLETS)/National Crime Information Center (NCIC), etc.
- Learn departmental policies and procedures for service requests.
- Read maps, memorize streets and major hundred blocks and reasonably apply this knowledge to service requests, field unit beat assignments, and coordination of response.
- Learn police codes, practices, and methods.
- Work under pressure, exercise good judgment, and make sound decisions in emergency situations.
- Effectively and courteously deal with the public, including irate, upset, and difficult callers during hectic, tense, and dangerous situations.
- Work various shifts as assigned, including nights, weekends, and holidays.
- Communicate clearly and concisely, both orally and in writing.
- Establish and maintain effective cooperative working relationships with those contacted in the course of work.
- Interact with co-workers at all levels in the organization in a collaborative and customer service-oriented manner.
- Maintain prompt and regular attendance.
- Perform all duties with the context of the City/Department's Mission Statement and Organizational Values.
- May perform occasional matron duties as assigned.
- Provide on-the-job training and technical guidance to new employees in the Dispatch Unit.
- Perform any other tasks or functions deemed necessary to the daily operations of the employer.
- Other duties as assigned.
- This position is always evolving. Therefore, employer reserves the right to modify this job description as necessary.
Working Conditions: Position requires prolonged sitting, standing, walking, reaching, twisting, turning, kneeling, squatting and stooping in the performance of daily office activities. The position also requires grasping, repetitive hand movement and finger coordination in preparing and entering data, using a computer keyboard. Additionally, the position requires near and far vision in reading correspondence and using the computer, and acute hearing is required when providing phone and counter service to the public. The need to lift, drag and push file, paper and documents weighing up to 25 pounds also is required.
Experience and Training Guidelines
A combination of experience and training that would provide the required knowledge and abilities is qualifying. The incumbent must have knowledge of:
Police Dispatcher I
- Modern office equipment including computers and applicable software.
- Modern office procedures, practices, and equipment.
- Correct English usage, spelling, punctuation, and grammar.
- Methods and techniques for record keeping.
Experience: Dispatcher I - One (1) year of work experience that involves a substantial amount of public contact. One (1) year of telephone and/or dispatch and general clerical experience is desirable.
Education:Dispatcher I - Completion of the twelfth grade, or equivalent.
In addition, advancement from a Police Dispatcher I to a II requires incumbent to demonstrate competence in all phases/duties/responsibilities of the position and have recommendation of a Communications Supervisor.
Licenses/Certifications: Possession of, and continuously throughout employment, a valid California Class "C" Driver's License or equivalent.
Candidates must be able to type at a minimum speed of 40 NET WPM (a typing test will be administered at a later date as part of the recruitment process).
Supplemental Information
Successful candidates will be required to pass a drug screening, fingerprint screening, physical examination and a background investigation.
If you were referred to this position by a current Fontana Police Department employee, please use the link below to download the Applicant Referral Form. This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Submit completed forms to or to the Human Resources Office. Forms received after the position closes will not be accepted.
Click to download the Applicant Referral Form.
The City of Fontana has a flexible benefits plan. This plan allows for employees to select benefits based upon their individual needs. Full-time and Classified Part-time employees are eligible for benefits.
Please to view our excellent employee benefit options.
01
Do you possess education equivalent to the completion of the twelfth grade?
- Yes
- No
02
Do you possess one (1) year of work experience that involves a substantial amount of public contact?
- Yes
- No
03
Do you understand that you must be able to type at a minimum speed of 40 Net WPM and that a typing test may be administered at a later date as part of the recruitment process for this vacancy?
- Yes
- No
04
Were you referred to this position by a current Fontana Police Department employee?
*If you select yes, please refer to the job posting for instructions to download and submit an Applicant Referral Form.
This form must be completed and submitted to the Human Resources Department at the time that your application is submitted. Referral Information Forms received after the position closes will not be accepted.
- Yes
- No
Required Question
Not Specified
P
Principal Packaging Engineer
🏢 PDI
Salary not disclosed
DESCRIPTION
Driven by a commitment to research, quality, and service, PDI provides innovative products, educational resources, training, and support to prevent infection transmission and promote health and wellness. Encompassing three areas, our Healthcare, Sani Professional and Contract manufacturing divisions, we develop, manufacture, and distribute leading edge products for North America and the world. We have several locations across the US and are looking for new Associates to join our team!
POSITION PURPOSE
As the Principal Packaging Engineer, you will serve as the enterprise-wide technical expert and strategic lead in FDA regulated packaging. The position leverage deep knowledge in packaging including but not limited to design, test methods, standards, and industry insights to create and deliver a pipeline of breakthrough innovations and overall organizational improvement.
You will operate with a high degree of autonomy, and lead with accountability projects from concept to commercialization. A proactive approach in identifying opportunity areas and a strong drive for results and overall organizational improvement is essential.
This role requires excellent communication skills to effectively collaborate across functions, influence stakeholders and ensure alignment with organizational goals. The Principal Engineer must take responsibility for technical mentorship and coaching, fostering technical growth and knowledge of junior engineers while strengthening the team’s technical capabilities. As a recognized expert, you will guide internal and external teams on the application of packaging standards (e.g., CCIT, ISO 11607, USP , USP , etc.), and represent the company in regulatory interactions, technical forums, and industry partnerships.
Success requires exceptional problem-solving skills, strategic influence, and proven ability to align cross-functional teams toward breakthrough innovation. This role is accountable for delivering measurable outcomes and ensuring that packaging innovations translate into tangible business impact.
ESSENTIAL FUNCTIONS AND BASIC DUTIES
Technical Leadership, Data Analysis and Interpretation
- Demonstrate strong ownership and leadership on technical strategies and problem solving while driving projects from concept to commercialization.
- Own the technical roadmap for packaging innovation and ensure alignment with business priorities.
- Take responsibility for the accuracy, integrity, and impact of technical data used to inform decisions.
- Design and direct meaningful and robust research projects or experiments both internally and externally through relationships with academic institutions and industry partners.
- Facilitate knowledge sharing and foster collaborative research initiatives while mentoring, coaching and guiding junior engineers.
- Analyze experimental data to draw meaningful conclusions from research and guide further development.
- Ensure robust statistical methods are applied where necessary.
- Develop innovative solutions to address technical challenges.
- Act as subject matter expert in packaging for FDA regulated products (expert in packaging standards such as CCIT, ISO 11607, USP , USP , etc).
- Identify, scope and represent the organization at key conferences, seminars and other professional events.
- Stay current and keep stakeholders updated with emerging technologies, regulatory trends, and scientific advancements in packaging.
Innovation and Strategy
- Exhibit a proactive mindset in identifying, vetting and implementing new opportunities for innovation and improvement of the organization.
- Demonstrate ability to think strategically and influence the organization on key initiatives.
- Champion initiatives that deliver quantifiable improvements in product performance, cost efficiency, or regulatory compliance.
- Lead cross-functional teams to bring strategic innovations from concept to launch, ensuring accountability at each stage.
- Develop and execute innovation strategies aligned with business goals, including new technologies, methods, and IP creation.
- Lead the development of new products, technologies, and methods that deliver measurable impact and enhance organizational success.
- Assess and take necessary actions to acquire new in-house technologies to improve PDI’s capabilities.
Project Scoping and Ownership
- Define, communicate and align project goals and request necessary resources for execution cross functionally.
- Hold self and cross-functional teams accountable for meeting project milestones, quality standards, and business objectives.
- Ensure post-launch evaluation and continuous improvement based on performance metrics.
- Demonstrate strong interpersonal and influencing skills to drive initiatives forward and overcome challenges.
- Ensure accountability to milestones and objectives while demonstrating strong ownership, coordination and leadership in project execution, anticipating risks, and implementing mitigation strategies to ensure timely and high-quality delivery.
- Demonstrate excellent communication skills in preparing and presenting progress updates, status, reports and findings to senior level management.
PERFORMANCE MEASUREMENT
- Packaging Leadership and Effectiveness: leads packaging design development that meets intended performance, safety and regulatory requirements
- Project Acceleration and Execution: Demonstrates initiative in shaping project direction, anticipating potential obstacles and proposing solutions to ensure timelines are met or accelerated. Consistently delivers technical work on time, in scope and aligned to evolving business priorities
- Strategic Technical Problem Solving: Anticipates and identifies complex packaging development challenges early, leveraging expertise and leadership to drive resolution paths with minimal rework and high technical rigor.
- Cross-Functional Influence and Alignment: Actively engages and influences cross-functional partners (Regulatory, Marketing, Operations, Quality) to ensure clarity of technical direction, ensure alignment and provide technical strategies, expertise and data to remove barriers impeding project progress
- Pipeline Advancement and Opportunity Identification: Proactively scans internal and external landscapes to identify new opportunities, unmet needs and technology enablers that can strengthen the pipeline and move concepts into development
- Performance will be evaluated based on the ability to deliver projects on time, within scope, and with measurable business impact.
- Expected to take full ownership of assigned initiatives and proactively resolve barriers to success.
QUALIFICATIONS
EDUCATION/CERTIFICATION
- Bachelor’s degree in Packaging, Mechanical Engineering, or related scientific discipline required. Advanced degree preferred.
REQUIRED KNOWLEDGE
- New Product development and leadership in a regulated environment.
- Packaging development for FDA regulated products.
EXPERIENCE REQUIRED
- 8+ years of relevant experience in product development and R&D support, with a demonstrated track record of scientific and packaging development responsibilities.
SKILLS/ABILITIES
- Strong analytical thinking capabilities and mindset
- Strong sense of accountability and commitment to delivering results with excellence and timeliness
- Excellent communication and interpersonal skills
- Ability to make sense of, organize and present complex information
- Proven ability to work independently and take initiative in ambiguous or evolving environments
- Ability to set specific goals for self and others and organize/align the resources to help achieve goals
- Demonstrated ability to manage multiple projects with varying complexity
- Ability to evolve, learn and implement new systems and programs
- Initiative taker, ambitious and driven
- Resourceful and able to find creative and innovative ways to achieve results
- Demonstrated accountability for project outcomes and ability to drive initiatives to successful completion.
- Proactive leader who takes full ownership of challenges and drives results with urgency and precision.
WORKING CONDITIONS
- Mix of lab, manufacturing and office environment
SALARY RANGE:
- $128,000 - $141,000 annually
BENEFITS
PDI is pleased to offer comprehensive and affordable benefits for our associates, which includes:
- Medical, behavioral & prescription drug coverage
- Health Savings Account (HSA)
- Dental
- Vision
- 401(k) savings plan with company match and profit sharing
- Basic and supplemental Life and AD&D insurance
- Flexible Spending Accounts (FSAs)
- Short & long-term disability
- Employee Assistance Program (EAP)
- Health Advocacy Program
PDI also offers many voluntary benefits such as: Legal services, critical illness, hospital indemnity, accident coverage, ID theft and fraud protection, pet insurance and employee discounts.
At PDI, we are also committed to helping our associates maintain a healthy and sustainable work/life balance and are proud to provide associates with paid time off programs including: sick & safe leave, vacation, company & floating holidays, paid parental leave, and depending on the position we also offer summer hours and flex place/flex time options.
Not Specified
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