Pop Mart Jobs in Usa
342 positions found
This is a great entry-level opportunity to gain experience from the ground up in the licensing industry!
Job Responsibilities:
· Study style guides and licensor requirements (legal, art, product assets, packaging & branding assets)
· Make sure the rules and regulations for each Licensor & their intellectual properties are being implemented in product design
· Meet with internal design and sales team to communicate new art assets and other relevant information from the licensors
· Speak daily with our licensing partners to obtain necessary approvals for pending orders that are especially time-sensitive
· Collaborate with internal creative and production teams for best practices as pertains to the licensor's needs
Skills & Qualifications:
· 1-2 years of Licensing and Brand Management experience on product development
· Has experience working on hardlines product (i.e. toys and collectibles)
· BA / BS degree and/or equivalent practical experience
· Strong leadership, time management & communication skills
· A team player and is able to collaborate well with others
· Able to communicate with cross-department personnel.
· Ability to multi-task and work in a fast-paced environment
· Strong written and verbal skills
· A creative eye for design and color extremely helpful
· Self-starter with extreme attention to detail
· Knowledge of Microsoft Office Suite and Adobe Creative Suite a plus
· General love for pop culture and all things related!
Salary Range: $55,000 - $60,000
About CultureFly
CultureFly is a leading creator of licensed and original lifestyle products — from collectibles and accessories to apparel, home goods, and subscription boxes — developed in collaboration with the world’s most iconic entertainment brands. We combine creativity, storytelling, and fan passion to bring pop culture to life through innovative design and high-quality products.
Position Overview
The Licensing Manager will lead CultureFly’s Product Approval Team, overseeing all communication and submission processes between our internal teams and licensors. This role ensures that every CultureFly product — from concept through final packaging — meets brand standards and receives timely licensor approvals. The ideal candidate is highly organized, detail-oriented, and experienced in managing relationships with major entertainment licensors.
Key Responsibilities
Product Approvals Leadership
• Manage and mentor the Product Approval Team to execute all submissions to licensors efficiently and accurately.
• Oversee product and packaging approval cycles, ensuring compliance with each brand’s style guide and requirements.
• Maintain approval trackers, calendars, and dashboards to ensure all deadlines are met for production and retail timelines.
• Anticipate potential bottlenecks and proactively resolve issues that could delay approvals.
Licensor Relations
• Act as the main point of contact for licensors regarding all approvals, product feedback, and brand compliance.
• Build and maintain strong relationships with key licensor contacts across multiple entertainment and lifestyle brands.
• Interpret licensor comments and provide clear direction to internal creative, design, and production teams.
Cross-Functional Collaboration
• Work closely with Design, Creative, Product Development, and Production teams to align on licensor feedback and product changes.
• Partner with Sales, Operations, and Project Management to prioritize approvals tied to retail or seasonal deadlines.
• Communicate clearly across departments to ensure transparency and accountability in the approval process.
Compliance & Documentation
• Ensure all products, artwork, and packaging meet contractual and brand guidelines.
• Maintain detailed records of approval correspondence, feedback, and version histories.
• Support the Legal and Licensing teams with any audit or compliance documentation requests.
Process Improvement
• Streamline approval workflows and develop best practices for submissions and communication.
• Evaluate and implement new tools or systems to improve efficiency and visibility across teams.
Qualifications
• Bachelor’s degree in Business, Marketing, Product Development, or a related field.
• 5+ years of experience in licensing, approvals, or brand management within consumer products, entertainment, or collectibles.
• Proven track record of managing multiple licensor relationships simultaneously.
• Excellent organizational, interpersonal, and communication skills.
• Strong attention to detail and ability to manage multiple deadlines.
• Familiarity with project management or asset-tracking tools (e.g., Airtable, , Asana).
• Experience leading or supervising a small team preferred.
Why CultureFly
• Opportunity to work with top global entertainment brands and fan communities.
• Collaborative and creative office environment in the heart of New York City.
• Competitive salary, benefits, and opportunities for growth.
• A culture that values innovation, fandom
Salary Range: $80,000 - $100,000
- just 90 minutes from Boston
- for a skilled primary care physician Family Physician or Internist to join a popular walk-in practice affiliated with the states top healthcare system.
This practice makes getting healthcare (primary care and urgent care) more convenient for patients throughout the community, and is managed by a progressive 120-bed community hospital providing a wide range of medical and surgical services in an academically-oriented environment.Become part of a busy team of 7 physicians and a nurse practitioner covering Mon-Fri (8am-9pm) and a short Saturday schedule (8am-2pm).
YOUR schedule can be flexible, and will include 32-36 hours/week providing outpatient care to patients of all ages plus 4 hours/week of admin time.
This is convenient SHIFT WORK with NO CALL! We welcome experienced physicians or recent residency grads into this highly supportive environment.We are offering:Paid relocation to a fantastic coastal communityEmployment with respected nonprofit health systemPopular, established walk-in primary care practiceQuality-oriented practice focused on patient satisfactionSupportive environment for newer physiciansVery competitive salary plus incentive bonusesFlexible SHIFT WORK schedule with admin time provided, and NO CALL!Paid liability insurance with tail coverageHealth, disability and life insuranceBudget for your CME expensesParticipation in retirement plansRewarding role provides great satisfaction!Newport is an esteemed resort city of 25,000 people featuring an impressive collection of vintage estates and charming mansions that exemplify a bygone era of great prosperity.
Todays tourists come for the architecture, to see the picturesque lighthouses, and for the summer Jazz Festival, the beautiful beaches, and the numerous islands.
As you might imagine, the area is a popular for sailors, swimmers, and all manner of water sports enthusiasts as well as those who want to relax in sight, sound or smell of the sea.
400 miles of shoreline explain Rhode Islands nickname, The Ocean State! Recreational opportunities are all around golf, hiking and biking are as popular as boating along with plenty of ways to simply chill, and enjoy life.Enjoy the best of coastal living with excellent schools in your choice of safe, family-oriented communities.
Try cuisine ranging from local seafood to international fare, from paper-plate casual to the most white-linen elegant.
Local shopping includes everything from high-end antiques to outlet malls.Rhode Islands capital, Providence, is also the Creative Capital home to several prominent universities, and a thriving arts community with an award-winning theater and a philharmonic orchestra, all just 40 minutes north of Newport.
A 90-minute drive takes you to Boston for the theatre, ballet or world championship sports with the Red Sox, Celtics, Bruins or Patriots or to the sparkly casinos of Connecticut or to Cape Cod, for a peaceful day of fishing or sailing or antiquing.
New York City is a 3.5-hour drive from Newport.Contact us today to learn more about this exceptional new opportunity!
Remote working/work at home options are available for this role.
The group has clinics in Staten Island, Brooklyn, Manhattan, and Flushing, NY, and has been in existence since 2000.
About the Opportunity Work directly with three primary care physicians and several advanced practice providers.
Clinics are open from 9:30A to 5:30, 7 days per week.
Work a flexible schedule.
Group sees a mix of scheduled and walk-inpatients Busy clinic
- see 20 to 30 patients per day.
Opportunity to see patients of all ages.
Chinese or Spanish-speaking skills are a must.
A Spanish-speaking candidate is needed in the Brooklyn office.
Compensation in the $240K to $300K range depending upon training and background + full benefits.
The group will consider visa candidates
- J-1 and H-1B.
New York, New York Excellent New York City locations in Staten Island, Brooklyn, Manhattan, and Flushing GB-3
POP MART (09992.HK), founded in 2010, is a leading global company in the trend culture and entertainment industry. Centered around IP, POP MART has built a comprehensive platform for creative incubation and IP operation, empowering global creators while delivering exciting products, services, and immersive entertainment experiences to consumers.
POP MART identifies and nurtures emerging artists and designers worldwide, creating popular character IPs through a well-established IP development and operation system. Its portfolio includes iconic IPs such as MOLLY, SKULLPANDA, DIMOO, THE MONSTERS, and Hirono. By launching art toys and derivative products based on these IPs, POP MART continues to lead trends in consumer culture. As of the end of 2024, POP MART operates over 500 physical stores and more than 2,300 Robo Shops across 30+ countries and regions. Through multiple cross-border e-commerce platforms, the company has reached audiences in over 90 countries and regions, bringing joy to young consumers around the world.
Job Description:
We are seeking a dynamic and experienced Retail Recruiter to join our team in Los Angeles. As a Retail Recruiter, you will play a crucial role in sourcing, interviewing, and hiring top talent for various retail positions. You will work closely with hiring managers to understand staffing needs, develop recruitment strategies, and ensure the timely acquisition of qualified candidates.
What You Will Achieve:
- Manage the full-cycle recruitment process for retail positions including store associates, supervisors, and corporate roles.
- Develop and implement effective sourcing strategies to identify candidates through job boards, social media, networking, and direct outreach.
- Conduct in-depth interviews, screen candidates, and assess their qualifications and cultural fit.
- Partner with hiring managers to create job descriptions, define hiring criteria, and assist with candidate selection.
- Ensure a seamless and positive candidate experience from application through onboarding.
- Maintain up-to-date knowledge of market trends and competitive salary rates to ensure effective recruitment strategies.
- Prepare and extend job offers, ensuring alignment with company policies.
- Collaborate with the HR team to ensure smooth integration of new hires.
- Provide regular reports on recruitment metrics and progress to leadership.
What You Will Need:
- Location: Must be based in Los Angeles, CA and available for onsite work.
- Proven experience as a retail recruiter, in retail, high-volume hiring, or customer-facing roles.
- 2-4 Years experience in regional retail recruiting is required for this role
- Strong knowledge of recruitment processes, tools, and strategies.
- Ability to build relationships and effectively communicate with candidates and hiring managers.
- Excellent organizational and time management skills with the ability to manage multiple priorities.
- Proficient in using applicant tracking systems (ATS) and other recruiting tools.
- High level of professionalism, confidentiality, and integrity.
Physical Requirements:
- Must be able to remain in a stationary position (e.g., seated or at a desk) for extended periods while operating a computer or other office equipment
- Must be able to occasionally lift or move items weighing up to 25 pounds
What We Offer
- Market-competitive packages: we provide 401k, health insurance, PTO leave, paid sick leave, and family leave, etc.
- Opportunities to learn and lead: we provide on-the-job training to ensure employees are equipped with the most up-to-date skill sets and knowledge
- Career development: we work with you to advance your career through short-term assignments, and new experiences, etc.
Pay Rate: $75,000 - $90,000/yearly
Pay Transparency Commitment
POP MART is committed to fair and equitable compensation practices across all locations and job types. In accordance with laws in states such as California, Colorado, New York, Illinois, and others, POP MART provides the pay range for all advertised positions. The listed compensation reflects the minimum and maximum base salary or hourly rate that POP MART reasonably expects to pay for the role. Final compensation may vary based on factors such as experience, skills, and location. We are committed to equitable pay practices and maintaining wage records for all roles as required. We also provide a comprehensive benefits package, including health insurance, 401(k), paid time off, and family leave.
The job description is not intended to be a comprehensive list of the duties, responsibilities, and requirements of the position. Any duties, responsibilities, and requirements may change without notice.
*POP MART is committed to equal pay initiatives and will not ask candidates for their current or past salary.
**As an Equal Opportunity Employer, POP MART does not discriminate against applicants or employees because of race, color, creed, religion, sex, national origin, veteran status, disability, age, citizenship, marital or domestic/civil partnership status, sexual orientation, gender identity or expression or because of any other status or condition protected by applicable federal, state or local law
Public Affairs Supervisor
Location: Culver City, CA (On-site)
About POP MART
POP MART (09992.HK), founded in 2010, is a leading global company in the trend culture and entertainment industry. Centered around IP, POP MART has built a comprehensive platform for creative incubation and IP operation, empowering global creators while delivering exciting products, services, and immersive entertainment experiences to consumers. POP MART identifies and nurtures emerging artists and designers worldwide, creating popular character IPs through a well-established IP development and operation system. Its portfolio includes iconic IPs such as MOLLY, SKULLPANDA, DIMOO, THE MONSTERS, and Hirono. By launching art toys and derivative products based on these IPs, POP MART continues to lead trends in consumer culture. As of the end of 2024, POP MART operates over 500 physical stores and more than 2,300 Robo Shops across 30+ countries and regions. Through multiple cross-border e-commerce platforms, the company has reached audiences in over 90 countries and regions, bringing joy to young consumers around the world.
What You Will Achieve:
Stakeholder Engagement
- Build and maintain regular communication with key stakeholders at all levels.
- Foster strong relationships with relevant institutions in regions where our retail stores operate.
Public Affairs Support
- Provide day-to-day support for local public affairs matters and help address operational challenges.
- Assist in advancing corporate initiatives and major projects in collaboration with headquarters.
Policy Monitoring & Risk Management
- Stay informed of key policy and legislative changes at the federal and state levels; provide timely insights and early warnings on potential risks.
- Conduct research on public policy and regulatory issues impacting the designer toy and consumer goods sectors.
Industry Engagement & ESG Initiatives
- Cultivate partnerships with industry associations and chambers of commerce; represent the company in industry-standard discussions.
- Support local execution of ESG programs in coordination with relevant organizations.
What You Will Need
- Bachelor's degree or above in Public Administration, Law, International Relations, Business, Finance, or a related field.
- Around 5 years of professional experience in public affairs, public policy, or a related area.
- Solid understanding of the regulatory landscape; familiarity with agencies (administrative, regulatory, customs) is a plus.
- Experience in consumer goods, retail, or lifestyle/entertainment industries preferred.
- Native English proficiency or extensive U.S. work experience preferred; Mandarin or Spanish is a plus.
- Strong relationship-building, negotiation, cross-cultural communication, and crisis management skills.
- Ability to thrive under pressure, deliver results, and adapt to frequent travel requirements.
- Genuine passion for designer toys and consumer products, with a strong alignment to our brand values.
What We Offer:
- Market-Competitive Packages:
- 401(k), health insurance, dental, vision, PTO, paid sick leave, and family leave.
- Opportunities to Learn and Lead:
- On-the-job training and exposure to international tax compliance frameworks.
- Career Development:
- Access to mentorship, cross-functional projects, and ongoing professional growth opportunities.
*POP MART is committed to equal pay initiatives and will not ask candidates for their current or past salary.
**As an Equal Opportunity Employer, POP MART does not discriminate against applicants or employees because of race, color, creed, religion, sex, national origin, veteran status, disability, age, citizenship, marital or domestic/civil partnership status, sexual orientation, gender identity or expression or because of any other status or condition protected by applicable federal, state, or local law.
POP MART (09992.HK), founded in 2010, is a leading global company in the trend culture and entertainment industry. Centered around IP, POP MART has built a comprehensive platform for creative incubation and IP operation, empowering global creators while delivering exciting products, services, and immersive entertainment experiences to consumers.POP MART identifies and nurtures emerging artists and designers worldwide, creating popular character IPs through a well-established IP development and operation system. Its portfolio includes iconic IPs such as MOLLY, SKULLPANDA, DIMOO, THE MONSTERS, and Hirono. By launching art toys and derivative products based on these IPs, POP MART continues to lead trends in consumer culture. As of the end of 2024, POP MART operates over 500 physical stores and more than 2,300 Robo Shops across 30+ countries and regions. Through multiple cross-border e-commerce platforms, the company has reached audiences in over 90 countries and regions, bringing joy to young consumers around the world.
Job Overview
POP MART is seeking a detail-oriented, proactive, and relationship-driven Account Manager to manage, grow, and onboard wholesale and retail partners. This role is responsible for day-to-day account management, sales execution, and cross-functional coordination, working closely with Operations and the international merchandising team. The Account Manager serves as a primary customer-facing contact, supporting new account onboarding while driving sustained growth across existing partners in a fast-paced, collaborative environment.
What You Will Achieve:
Account Ownership & Sales Execution
- Manage and grow assigned wholesale and retail accounts to achieve sales targets
- Serve as the primary customer-facing contact for day-to-day account management
- Develop and execute account-specific sales and growth strategies
- Lead sell-in presentations, line reviews, and seasonal planning discussions
New Account Intake & Onboarding
- Qualify inbound and outbound sales opportunities and take in new accounts
- Lead new account onboarding in partnership with Operations and Finance
- Ensure accurate account setup including pricing, terms, routing guides, and system requirements
- Communicate expectations and timelines to ensure smooth activation
Brand Partnerships & Assortment Strategy
- Curate account-appropriate assortments aligned with brand, channel, and company strategy
- Identify opportunities for programs and strategic partnerships
- Uphold brand standards, pricing integrity, and distribution guidelines
Cross-Functional & Operations Partnership
- Partner closely with Operations, Merchandising, Planning, and Finance to support account execution
- Communicate shipping requirements, labeling needs, and account-specific operational details
- Resolve order, delivery, or inventory issues in collaboration with internal teams
Reporting & Analysis
- Manage forecasting, order tracking, and revenue reporting
- Monitor sell-in, sell-through, and inventory exposure
- Identify risks and opportunities and provide recommendations to leadership
What You Will Need:
- 1–3 years of experience in sales, account management, or a customer-facing role, with exposure to retail or wholesale accounts.
- Proficient in Excel and PowerPoint, with strong organizational and communication skills
- Ability to manage multiple priorities in a fast-paced, cross-functional environment
- Background in wholesale, retail, toy, collectible, or branded consumer products
- Experience supporting account onboarding, order management, or operations coordination
- Experience collaborating with Operations and international supply chain teams
- Customer-first, relationship-driven mindset with strong follow-through and attention to detail
- Analytical, problem-solving approach with a collaborative, team-oriented working style
- Ability to balance brand integrity with commercial execution.
What We Offer:
- Market-competitive packages: we provide 401k, health insurance, PTO leave, paid sick leave, etc.
- Opportunities to learn and lead: we provide on-the-job training to ensure employees are equipped with the most up-to-date skill sets and knowledge
- Career development: we work with you to advance your career through short-term assignments, new experiences, etc.
*POP MART is committed to equal pay initiatives and will not ask candidates for their current or past salary.
**As an Equal Opportunity Employer, POP MART does not discriminate against applicants or employees because of race, color, creed, religion, sex, national origin, veteran status, disability, age, citizenship, marital or domestic/civil partnership status, sexual orientation, gender identity or expression or because of any other status or condition protected by applicable federal, state or local law.
Position Overview
POP MART is entering its next phase of U.S. growth. As we expand flagship stores, tiered retail formats, pop-ups, and brand activations, we are establishing a dedicated Events function to elevate customer experience and brand presence nationwide.
The Senior Manager, Events will build this function from the ground up — defining strategy, developing scalable processes, managing budgets, and executing high-impact retail and brand activations across the U.S.
This role requires a builder mindset. The ideal candidate thrives in ambiguity, operates with agility, and balances strategic thinking with hands-on execution. We are looking for someone who moves fast, learns quickly, and can translate creative vision into operational excellence.
Key Responsibilities
Function Build & Strategy
- Establish the U.S. events strategy aligned with brand, retail, and commercial goals
- Define event tiers (flagship openings, pop-ups, exhibitions, IP launches, community events)
- Build annual event roadmap and budget planning framework
- Develop scalable SOPs, vendor playbooks, and approval workflows
Event Execution & Growth
- Lead end-to-end execution of retail store openings, pop-ups, exhibitions, and brand activations
- Manage external agencies, production vendors, and cross-functional partners
- Ensure events drive measurable outcomes: traffic, sales, brand awareness, community engagement
- Identify growth opportunities in new markets and emerging formats
Operational Excellence
- Create standardized project management tools and timelines
- Establish cost controls and ROI tracking mechanisms
- Build vendor network across regions (West, Central, East)
- Ensure compliance with local regulations, mall policies, and safety requirements
Cross-Functional Leadership
- Partner with Retail, Marketing, Visual Merchandising, Operations, and HQ stakeholders
- Translate global brand direction into locally relevant execution
- Provide field guidance and training for store teams supporting events
Team & Capability Development
- Assess future team structure needs as the function scales
- Hire and develop event team members over time
- Foster a high-accountability, growth-oriented culture
Qualifications
- 7+ years of experience in retail events, experiential marketing, or brand activations
- Proven experience building or scaling an events function
- Strong project management and budget ownership experience
- Experience managing multi-location retail activations
- Comfortable operating in fast-paced, high-growth environments
- Strong vendor negotiation and relationship management skills
- Ability to balance creativity with operational discipline
Leadership Profile
We are looking for someone who:
- Is agile and adaptable in evolving environments
- Demonstrates a growth mindset and ownership mentality
- Is comfortable building structure where none exists
- Can operate both strategically and tactically
- Is resilient, solutions-oriented, and execution-driven
- Thrives in a global, cross-cultural organization
What Success Looks Like (First 12 Months)
- Defined U.S. events framework and governance structure
- Delivered successful flagship openings and IP activations
- Established measurable ROI tracking
- Built scalable processes to support multi-store growth
- Positioned events as a revenue-driving function, not just marketing support
72k) 40 miles to Modesto (pop.
221k) 60 miles to Fresno Yosemite International Airport (FAT) (pop.
556k) 80 miles to Yosemite National Park 120 miles to San Jose Join a Community Health Center with 95+ Providers (25+ Physicians and 75 APP s) in 15 locations as they grow and open a Multispecialty clinic with Primary Care and Specialties under one roof to serve this underserved community.
Collaborate with other Physicians, APP's, healthcare professionals to form a high performing medical team.
Employed Monday
- Friday Outpatient Supervise APP s
- though not required EMG is a plus USF currently does Nerve conduction studies at this clinic every other Friday.
They'd like to have someone full time.
Benefits: MGMA base salary 350k plus quality
- 20k plus APP Supervision 2k / APP option Sign on
- 20k Relocation up to 20k Comprehensive benefits CME PTO MP Reference: 124978 J1 & H1B visa candidates are encouraged to apply.
72k) 40 miles to Modesto (pop.
221k) 60 miles to Fresno Yosemite International Airport (FAT) (pop.
556k) 80 miles to Yosemite National Park 120 miles to San Jose Outpatient to join a Community Health Center
Pop-Up Retail Associate
Reports to Retail Shift Lead / General Manager
Location: Denver, CO
The Position: Retail Associate at our client's “pop-up” shop location in Denver, CO. This is a fun position where you’ll stay busy, keep active, and learn a lot about baking! Sound good? Read on...
As a Pop-Up Retail Associate, you are responsible for providing a complete shopping experience and enthusiastically delivering great service to our customers while engaging with and educating and inspiring them in support of the brand and mission. You will join a customer-focused team.
Hours: 20-24 hours per week.
Pay: The standard pay rate for this role is $19.29 per hour.
Essential Duties And Responsibilities
- Greet and acknowledge all customers as they enter the store
- Provide a positive experience for each customer specific to their needs
- Assist customers with locating merchandise
- Support the team in meeting monthly sales goals via cross and up-selling
- Process sales transactions accurately at the register
- Maintain the store’s appearance by straightening, cleaning, replacing signage
- Restock product using proper inventory rotation
- Assist with retail projects as assigned
- Support all areas within the store
- Adhere to all safety, food and workplace regulations, procedures and policies
- Communicate consistently and clearly with your retail team, shift leads, and managers
- Report to work on time or notify the lead in charge by email and phone in advance if absent or late
- Adhere to company-wide green norms, look for ways to reduce, reuse, recycle
- Perform additional tasks and responsibilities as necessary
Minimum Job Requirements
- 1-2 years of experience in a retail related field, beneficial
- Baking knowledge and enthusiasm beneficial
- Strong verbal skills
- Ability to respond to all customer requests with exemplary service
- Ability to multitask in fast paced environment
- Ability to function independently
- Flexible schedule including weekends
- Engages positively with customers and coworkers
Physical requirements/work environment
Physical requirements
- Ability to remain standing for extended periods of time.
- Ability to lift 25 pounds.
Work environment
- Fast paced retail work environment
Safety
- Understand that safety is the responsibility of everyone at the organization
- Responsible for providing a safe and ergonomically sound work environment, identifying unsafe conditions and correcting these conditions immediately
- Engage in safety and compliance training programs and encourage 100% team participation in same
Uniform
- Name Tag (provided)
- Clean Apron (provided)
It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, customers and vendors.
There's room at our table for you. Apply today!
Equal Employment Opportunity Employer
All qualified applicants will receive consideration for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other factors prohibited by law. Our client provides reasonable accommodation to qualified individuals with disabilities to allow individuals to participate in both the application process and during employment. Such individuals are encouraged to seek accommodations to allow them to meet the functions and requirements of the position.
Job Type: Full-time
Schedule: Monday-Friday
Salary: Up to $95,000
A growing organization is looking for a highly creative and platform-savvy Content Producer and Influencer Manager to develop engaging static and video content for major social channels, including TikTok, Instagram, Facebook, X, YouTube, and LinkedIn.
This role is hands-on and execution oriented. You will be responsible for producing polished, social-native assets that showcase the company’s categories, experts, and storytelling. You will collaborate with Pop Culture specialists, Social Media leadership, and teams across Marketing, Communications, and PR to ensure all content matches brand voice, category expertise, and strategic goals.
The ideal candidate is a strong visual storyteller with the ability to create both static graphics and edited video content, optimized for different platforms and audiences. Candidates must submit a portfolio.
Benefits include:
• Medical, dental, and vision coverage
• Paid time off
• 401(k) plans
• Onsite gym access with personal trainer
Compensation: Based on experience.
Primary Responsibilities
Content Creation and Production
• Produce high quality photo, graphic, and video content for major social platforms.
• Create short form video, TikToks, Reels, Shorts, graphics, carousels, and basic motion pieces.
• Film, edit, and package content using platform specific best practices such as hooks, captions, pacing, and aspect ratios.
• Reformat content across multiple platforms while maintaining consistent branding.
• Collaborate with Social Media and Content Managers to support the planned editorial calendar.
Creative Collaboration
• Partner with Pop Culture experts, category leaders, and internal teams to turn subject matter expertise into compelling social storytelling.
• Work with Marketing, Communications, and PR teams on campaigns, launches, auctions, and cultural moments.
• Use analytics, performance data, and audience feedback to guide creative direction.
Platform and Trend Knowledge
• Stay current on social trends, formats, editing styles, and new tools.
• Apply platform native storytelling techniques to ensure content feels relevant and authentic.
• Suggest new formats, series ideas, and visual treatments.
Workflow and Execution
• Manage multiple concurrent projects and deliver on deadlines in a fast moving environment.
• Maintain clean file organization and version control across creative tools.
• Ensure all assets are high quality, on brand, and ready for release.
Tools and Technical Skills
Comfort working with:
Design and static content tools:
• Canva
• Adobe Photoshop
Video and motion tools:
• CapCut
• Edits
• VN
• Adobe After Effects at a basic to intermediate level
Social tools (preferred):
• Meltwater or comparable analytics tools
• Native tools on TikTok, Instagram, YouTube, LinkedIn, and X
Qualifications
Skills and Abilities
• Bachelor’s degree in Marketing, Communications, Design, Film, or a related field, or equivalent experience.
• Three to five years of experience producing social media content for a brand, agency, or media outlet.
• Proven capability in creating both static and video content across multiple social platforms.
• Strong visual judgment and attention to detail.
Strengths
• Excellent storytelling instincts with a strong sense of composition and pacing.
• Ability to work across a wide range of categories and adjust tone as needed.
• Strong organizational and project management skills.
• Proactive, collaborative, and comfortable taking creative initiative.
• Effective communicator who works well across teams.
Work Environment
• Fast paced, creative setting with exposure to pop culture, luxury categories, and historical items.
• Requires curiosity, adaptability, and a production oriented mindset.
Preferred Experience
• Working with subject matter experts or on camera talent.
• Familiarity with analytics and how to apply performance data to creative decisions.
• Background in culture driven brands, media, or premium consumer environments.
Hero Shop ( ) is a women’s specialty luxury retailer in the San Francisco Bay Area, founded in 2016 by former Vogue editor Emily Holt. Known for a highly curated assortment and elevated customer experience, Hero Shop partners with leading designers including The Row, Dries Van Noten, Khaite, Toteme, and more.
We are seeking an experienced retail and/or luxury professional to lead our Buying & Operations function. This role is based in person at our Marin Country Mart flagship, located approximately 20 minutes outside of San Francisco, and offers a front-row seat to small business entrepreneurship in the luxury retail space.
Responsibilities
- Lead and manage the Buying & Operations department, overseeing seasonal buys and inventory planning
- Maintain and grow relationships with luxury brand partners and vendors
- Oversee seasonal order placement, allocations, and delivery tracking
- Create and analyze sales, inventory, and performance reports to inform buying decisions
- Manage and support the e-commerce team, ensuring alignment between in-store and online assortments
- Work closely with leadership to optimize operational processes across retail and digital channels
- Support POS and backend operations using Shopify or a similar platform
Qualifications
- Prior experience in luxury retail, buying, or operations
- Strong working knowledge of contemporary and luxury designer brands
- Proficiency with Shopify or comparable POS/e-commerce systems
- Highly organized, analytical, and detail-oriented
- Strong communication skills and a collaborative leadership style
- Ability to thrive in a fast-paced, entrepreneurial retail environment
Additional Details
- In-person role based at Marin Country Mart
- Opportunity to travel to New York and Paris for market
- Competitive compensation package including:
- Salary
- Commission
- Store discount
- Health insurance
Salary: $80k - $100k based on experience
Additional Job Application Terms
This job is part of LinkedIn’s Full-Service Hiring beta program. Eligibility is limited to candidates located in and performing services in the United States, excluding those based in Alaska, Hawaii, Nevada, South Carolina, or West Virginia.
We’re committed to making our hiring process as smooth and timely as possible, and we understand that waiting to hear back can add to the anticipation. If you’re a potential fit, our team will reach out within two weeks to progress you to the next stage. If you don’t hear from us in that time, we encourage you to explore other opportunities with our team in the future, and we wish you the very best in your job search.
Job Title: Part-Time Editor (Fact checker)
Location: Remote
Schedule: 28 hours/week, flexible weekday shifts (typically starting 8 a.m. ET) and occasional weekends
Pay: (based on experience)
Contract Period: 03/16/2026 – 03/15/2027
Job Summary:
The Ringer is seeking a detail-oriented and enthusiastic Fact Checker to ensure accuracy across written, audio, and video content. This role involves collaborating with editors and writers to maintain high editorial standards on topics including sports, pop culture, and current events.
Responsibilities:
- Fact-check daily written content for accuracy and consistency
- Use WordPress to produce pages for the Ringer’s website
- Communicate edits clearly with editors, writers, and producers
- Support research for podcasts, microsites, and other company projects
- Provide general administrative support as needed
Requirements:
- Minimum 1 year of professional fact-checking experience (websites, magazines, newspapers, or similar)
- Familiarity with content management systems and web-page production
- Knowledge of sports, sports statistics, pop culture, and current events
- Strong research skills and attention to detail
Preferred Qualifications:
- Passion for research and resourcefulness beyond basic searches
- Ability to meet tight deadlines in a fast-paced environment
- Understanding of journalism best practices
- Excellent communication, critical reading, and writing skills
- Flexible availability for major sports or pop culture events
Job Description
We're hiring a Regional Sales & Brand Development Lead to help build Brakebee's national, in-person sales organization from the ground up, starting in the Phoenix region.
This role is intentionally designed to start hands-on in the field , while being based out of our Phoenix office from day one. You will sell directly at events, develop wholesale relationships, and work closely with leadership to learn the market, refine strategy, and prove what works. This phase is foundational — it's how you gain the insight and credibility needed to design systems and lead a team effectively.
As traction builds, your role evolves. You'll gradually shift from personal selling into system design, supervision, and team-building : documenting workflows, hiring and training reps, and transitioning personal accounts into repeatable team-led processes. Over time, this role grows into department leadership , focused on strategy, performance, and scaling the model across new territories.
This is an entrepreneurial opportunity for someone who wants to build the machine, then lead it — not manage from the sidelines.
What You'll Do (Initial Phase)
* Drive direct retail and event sales for Brakebee's in-house art and gourmet lines (requires significant weekend commitments to retail events during build up phase)
* Build wholesale relationships with galleries, boutiques, and specialty retailers
* Represent the brand professionally in the field and at industry events
* Collaborate with leadership on pricing, pitches, and sales strategy
What You'll Do (Growth Phase)
* Design and document repeatable sales systems and workflows
* Hire, train, and supervise field reps as territories expand - your commission structure will shift to support expansion as you transition into this managerial role.
* Transition personal sales into team-owned systems
* Gain exposure to corporate and enterprise account development as part of your progression toward department leadership
* Build a scalable regional model that can be replicated nationally
What We're Looking For
* Experience in sales, wholesale, events, or relationship-driven environments
* Strong communication skills and comfort selling in person
* High energy, self-directed, and performance-oriented
* Willingness to start hands-on and grow into leadership
* Interest in art, design, or creative commerce is a plus
* Comfortable starting hands-on to learn the business, then building the systems and teams needed to scale it
Compensation & Growth
* Base Salary: $35,000-$45,000 (DOE)
* Commission:
* * 10% on personal field sales
* Leadership overrides on team performance as reps are added
* Earning Potential:
* * Uncapped commission with significant upside tied to personal performance and team growth
* Income increases as focus shifts from individual sales to building and leading a team
* Structure:
* * Compensation is intentionally designed to reward leadership and team-building over long-term individual selling
* Enterprise and corporate accounts are centrally managed, with origination and maintenance incentives for reps involved
Why This Role Matters
This is not a traditional sales job. You'll help define how Brakebee grows in new markets, shape a national in-person sales strategy, and build the systems and teams that power long-term expansion. If you're driven, adaptable, and excited by the idea of building something real from the ground up, this role offers ownership, visibility, and meaningful upside. Company Description
Brakebee is the OS powering the everyday art community — online and off. We design and represent in-house art and gourmet brands, operate retail and gallery concepts, and connect artists, festivals, and retailers through one integrated creative platform. From pop-up events to wholesale and national distribution, we build the infrastructure behind how art is made, sold, and scaled.
Company Description
Brakebee is the OS powering the everyday art community — online and off. We design and represent in-house art and gourmet brands, operate retail and gallery concepts, and connect artists, festivals, and retailers through one integrated creative platform. From pop-up events to wholesale and national distribution, we build the infrastructure behind how art is made, sold, and scaled.
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 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 Water Quality Tester maintains the water systems throughout the park to ensure guest and team member safety.
Responsibilities:What You Will Be Doing
- Inspect and clean pools and water attractions (includes pop jet pads and pods) every morning
- Check the water chemistry hourly (pH, chlorine level, Saturation Index) of any water attraction or pool
- Clean hair and lint strainers for filter and activity pump
- Pressure wash pool decks, pop jets pad, and water attraction structures
- Inspect grates in the water park
- Visual inspection on Bulk Storage Tanks & Chemical Pumps
- Additional tasks may be assigned at the discretion of the management
- Hammerhead pool vacuum
- Maxi-Sweep pool vacuum
- Pressure washer
- Pool skimmer
- Cordless drill/screw-gun
- Material Safety Data Sheets
- Calcium Chloride
- Clarifier
- DPD #1 Tablets
- DPD #3 Tablets
- Muriatic Acid
- Phenolphthalein
- Phenol Tablets
- Sodium Bicarbonate
- Sodium Hypochlorite
- Benefit Offerings:
- Insurance: Dental & Vision
- Retirement Plan: 401k with company match
- Holiday Pay on 11 designated company holidays
- FREE admission to Great Escape and other Six Flags properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for friends & family!
- Overtime pay eligible after 40 hours
- Discounts on passes, food, and merchandise
- Exclusive employee parties and events for you and your family.
- Pay Rate: $17.00/hr
Qualifications:What You Will Need
- Must be 18 years old or older
- High School diploma or equivalent.
- A willingness to help other departments as time permits
- Must be able to lift over 50 lbs. repeatedly
- Must be available to work day or evening shift, weekends, and holidays
- Must be able to repeatedly and continuously bend/stoop, reach, lift/carry, push/pull, squat/kneel, and twist
- Some knowledge of chlorinator system, pool operation, filtering system preferred.
- Possess organizational skills
- Possess ability to prioritize and a willingness to train and learn
- Must have the ability multi-task and to work under pressure, while staying calm and professional in all situations
- Ability to have a professional, courteous, and friendly attitude towards guests and co-workers
The Water Quality Tester maintains the water systems throughout the park to ensure guest and team member safety.
Responsibilities:What You Will Be Doing
- Inspect and clean pools and water attractions (includes pop jet pads and pods) every morning
- Check the water chemistry hourly (pH, chlorine level, Saturation Index) of any water attraction or pool
- Clean hair and lint strainers for filter and activity pump
- Pressure wash pool decks, pop jets pad, and water attraction structures
- Inspect grates in the water park
- Visual inspection on Bulk Storage Tanks & Chemical Pumps
- Additional tasks may be assigned at the discretion of the management
- Hammerhead pool vacuum
- Maxi-Sweep pool vacuum
- Pressure washer
- Pool skimmer
- Cordless drill/screw-gun
- Material Safety Data Sheets
- Calcium Chloride
- Clarifier
- DPD #1 Tablets
- DPD #3 Tablets
- Muriatic Acid
- Phenolphthalein
- Phenol Tablets
- Sodium Bicarbonate
- Sodium Hypochlorite
- Benefit Offerings:
- Insurance: Dental & Vision
- Retirement Plan: 401k with company match
- Holiday Pay on 11 designated company holidays
- FREE admission to Great Escape and other Six Flags properties!
- FREE tickets and discounts to local attractions!
- FREE tickets for friends & family!
- Overtime pay eligible after 40 hours
- Discounts on passes, food, and merchandise
- Exclusive employee parties and events for you and your family.
- Pay Rate: $17.00/hr
Qualifications:What You Will Need
- Must be 18 years old or older
- High School diploma or equivalent.
- A willingness to help other departments as time permits
- Must be able to lift over 50 lbs. repeatedly
- Must be available to work day or evening shift, weekends, and holidays
- Must be able to repeatedly and continuously bend/stoop, reach, lift/carry, push/pull, squat/kneel, and twist
- Some knowledge of chlorinator system, pool operation, filtering system preferred.
- Possess organizational skills
- Possess ability to prioritize and a willingness to train and learn
- Must have the ability multi-task and to work under pressure, while staying calm and professional in all situations
- Ability to have a professional, courteous, and friendly attitude towards guests and co-workers
Here at Carowinds, we strive to be an inviting and diverse place for entertainment professionals to thrive. We invite ALL types of interested performers, technicians, and theatre artists to apply! When we say ALL, we mean it. If you think you are the wrong size, shape, age, etc. please show up anyways! We want to see you and your talents!
MUST AUDITION FOR THIS ROLE
NEXT IN PERSON AUDITION: SATURDAY FEBRUARY 7th
10:00AM Check in for Dancers & Movers/Costume Characters
10:30AM - 12:30PM Dancers
12:30PM - 1:30PM Movers (Costume Characters) 1:30PM Check in for Singers, Actors, Costume Characters 2:00PM - 4:00PM Singers, Actors, & Costume Characters
Singers must provide their own music track showcasing an upbeat pop song and a musical theatre song. Actors will be reading from a selection of sides provided upon check in.
Costume Characters must be no taller than 5'3
Virtual Submissions & Special Skill Submissions (such as stilt walking, jumping stilts, cirque skills, etc.) may be submitted virtually no later than February 14th to to be considered for Spring/Summer casting.
Responsibilities:
Singers & Singer/Dancers: When picking your audition piece, please keep in mind that our shows include high energy pop, rock, and even country music. Please prepare 2 contrasting vocal selections showing versatile styles- your best 16-32 bars of each. Aux cord will be provided for In Person Auditions. You MAY NOT sing a cappella. FOR IN PERSON AUDITIONS, please dress appropriately in case you are asked to do a movement combination.
Dancers: Our shows mix traditional musical theatre and jazz with hip hop and even dance team styles of choreography. Are you a tumbler? Are you a classically trained ballerina? Are you an aspiring Rockette? We want to see all of that! Come prepared to learn a high-energy dance combination. Please plan to dress professionally, in a way that allows for movement. Please also bring at least 2 types of shoes.
Improvisational & Character Actors + Show Hosts: Be over the top and confident! You will be provided with audition sides to read from upon check in. We do not expect you to memorize this, but we do want to see you try new things and make BOLD choices when reading for us. You may also be asked to improvise during the audition. Please be sure to include any improvisation experience on your resume.
Qualifications:
You!
Ability to sing, dance, or perform in a theatrical role.
Ability to demonstrate basic acting ability and stage presence.
People who love helping others and will support the needs of our guests and associates.
Good judgement and a commitment to safety.
Ability to work and interact with people from diverse backgrounds.
Individuals with a passion and excitement about Carowinds.