Rcmart Coupon Code Jobs in Usa
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- This role will involve collaborating with partners who source coupons and spearheading initiatives to enhance the consumer experience.
- Currently, there are eight different ideas being explored. The individual in this role will take ownership of each idea, thinking through the necessary systems and engaging with stakeholders to drive clarity. The focus will be on strategic oversight rather than heavy engineering, as we have a dedicated engineering team.
- A successful candidate should be able to navigate the integration of Order Management Systems (OMS) and loyalty programs, ensuring timelines are met.
- The role requires setting high-level, long-term goals for digital coupons, envisioning the future direction, and exploring additional opportunities for innovation.
- The individual will be responsible for building a solid product with an easy-to-use flow for coupons, ensuring a seamless experience for consumers.
$32.60 - $48.90 - The hourly pay rate offered is determined by a candidate's expertise and years of experience, among other factors.
Position Highlights
- Position: Supervisor PB Surgical Coding
- Location: Warrenville, IL
- Full Time
- Hours: Monday-Friday, [hours and flexible work schedules]
A Brief Overview:
The Supervisor, Medical Coding, is responsible for overseeing the medical coding team, ensuring accurate code assignments, adherence to coding guidelines, and compliance with regulatory requirements. This position plays a pivotal role in maintaining financial accuracy and integrity within the hospital.
What you will do:
- Supervise and provide leadership to a team of medical coders, offering guidance, training, and support to ensure high-quality code assignments.
- Oversee and review diagnostic (ICD-10-CM) and procedural (CPT) codes assigned to medical records, validating their accuracy and adherence to coding guidelines.
- Conduct internal coding audits to monitor coding accuracy and consistency, providing feedback and guidance to coding staff.
- Collaborate with clinical staff, physicians, and clinical documentation specialists to ensure accurate coding and identify opportunities for documentation improvement.
- Stay current with coding guidelines, conventions, and regulatory changes, and disseminate information to the coding team.
- Ensure coding practices comply with federal, state, and local healthcare regulations and standards, including HIPAA.
- Generate coding reports, analyze coding data, and provide insights into coding accuracy, trends, and process improvement opportunities.
- Provide ongoing training and development opportunities for coding staff, ensuring they stay updated on best practices and regulations.
- Collaborate closely with clinical staff, health information management, and other departments to streamline the flow of coding-related information.
- Maintain strict confidentiality and security of patient data, complying with HIPAA and other privacy regulations.
What you will need:
- Bachelors Degree Health Administration Required or Bachelors Degree Information Technology Required
- 5+ Years of medical coding experience, with at least 2 years in a supervisory or leadership role.
- Certified Professional Coder (CPC) - American Academy of Professional Coders (AAPC) Required And
- Certified Coding Specialist (CCS) - American Health Information Management Association (AHIMA) Required
Benefits:
- Career Pathways to Promote Professional Growth and Development
- Various Medical, Dental, and Vision options
- Tuition Reimbursement
- Free Parking at designated locations
- Wellness Program Savings Plan
- Health Savings Account Options
- Retirement Options with Company Match
- Paid Time Off and Holiday Pay
- Community Involvement Opportunities
Endeavor Health is a fully integrated healthcare delivery system committed to providing access to quality, vibrant, community-connected care, serving an area of more than 4.2 million residents across six northeast Illinois counties. Our more than 25,000 team members and more than 6,000 physicians aim to deliver transformative patient experiences and expert care close to home across more than 300 ambulatory locations and eight acute care hospitals ? Edward (Naperville), Elmhurst, Evanston, Glenbrook (Glenview), Highland Park, Northwest Community (Arlington Heights) Skokie and Swedish (Chicago) ? all recognized as Magnet hospitals for nursing excellence. For more information, visit you work for Endeavor Health, you will be part of an organization that encourages its employees to achieve career goals and maximize their professional potential.
Please explore our website ( ) to better understand how Endeavor Health delivers on its mission to ?help everyone in our communities be their best?.
Endeavor Health is committed to working with and providing reasonable accommodation to individuals with disabilities. Please refer to the main career page for more information.
Diversity, equity and inclusion is at the core of who we are; being there for our patients and each other with compassion, respect and empathy. We believe that our strength resides in our differences and in connecting our best to provide community-connected healthcare for all.
EOE: Race/Color/Sex/Sexual Orientation/ Gender Identity/Religion/National Origin/Disability/Vets, VEVRRA Federal Contractor.
$24.86 - $37.29 - The hourly pay rate offered is determined by a candidate's expertise and years of experience, among other factors.
Position Highlights:
- Position: Coding Educator
- Location: Skokie, IL
- Full Time
- Hours: Monday-Friday, [hybrid]
What you will do:
- Ongoing growth and development from participation in events such as workshops, in-service programs and departmental meetings.
- Provides care based on physical, psychological, educational and related criteria appropriate to the age and type of the patients/customers served in their area.
- Acts as a coding resource for physicians, charge entry staff, other coders, and clinical staff.
- Participates in continuing education and in-service programs to maintain coding and billing skills.
- Communicates coding changes and updates physicians based on department standards.
- Queries physician and/or staff regarding incomplete or missing documentation.
- Works resolute charge review work queues with the purpose of correcting coding errors, reviewing documentation and applying coding guidelines to ensure the accurate and timely filing of charges.
- Ensure service, procedure and diagnoses codes are accurately reported and linked.
- Assigns CPT, ICD-10 and HCPCS codes based on coding guidelines.
- Queries Physician/Provider when applicable
- Maintains productivity and aging levels based on department standards.
- Identifies trends in coding issues and works with manager to educate and implement solutions.
- Work follow-up work queues with the purpose of reviewing denial codes and remarks and apply coding and billing guidelines for resubmission to obtain final adjudication of claim.
- Use coding resources (NCCI manual, LCD's payor bulletins) to assist with correct resubmission.
- Maintains productivity based on department standards.
- Work account work queues with the purpose of resolving patient disputes by applying coding and billing guidelines.
- Communicates with practice managers and/or physicians if applicable.
- Maintains productivity based on department standards.
- Consistently utilizes coding and billing resources and reference tools.
- Reports identified or potential coding compliance issues to manager and/or Coding Compliance Department in accordance with established policy and procedures.
- Implements findings to improve processes and workflows.
What you will need:
- Education: High School Diploma Required
- Certifications: CCS or CCS-P or CPC or RHIT required
- Experience: 3 years of outpatient coding experience
Benefits:
- Career Pathways to Promote Professional Growth and Development
- Various Medical, Dental, and Vision options
- Coverage
- Tuition Reimbursement
- Free Parking at designated locations
- Wellness Program Savings Plan
- Health Savings Account Options
- Retirement Options with Company Match
- Paid Time Off and Holiday Pay
- Community Involvement Opportunities
Endeavor Health is a fully integrated healthcare delivery system committed to providing access to quality, vibrant, community-connected care, serving an area of more than 4.2 million residents across six northeast Illinois counties. Our more than 25,000 team members and more than 6,000 physicians aim to deliver transformative patient experiences and expert care close to home across more than 300 ambulatory locations and eight acute care hospitals ? Edward (Naperville), Elmhurst, Evanston, Glenbrook (Glenview), Highland Park, Northwest Community (Arlington Heights) Skokie and Swedish (Chicago) ? all recognized as Magnet hospitals for nursing excellence. Located in Naperville, Linden Oaks Behavioral Health, provides for the mental health needs of area residents. For more information, visit you work for Endeavor Health, you will be part of an organization that encourages its employees to achieve career goals and maximize their professional potential. Please explore our website ( ) to better understand how
Endeavor Health delivers on its mission to ?help everyone in our communities be their best?. Endeavor Health is committed to working with and providing reasonable accommodation to individuals with disabilities. Please refer to the main career page for more information.
Diversity, equity and inclusion is at the core of who we are; being there for our patients and each other with compassion, respect and empathy. We believe that our strength resides in our differences and in connecting our best to provide community-connected healthcare for all.EOE: Race/Color/Sex/Sexual Orientation/ Gender Identity/Religion/National Origin/Disability/Vets, VEVRRA Federal Contractor.
$30.46 - $45.69 - The hourly pay rate offered is determined by a candidate's expertise and years of experience, among other factors.
Position Highlights:
- Position: Supervisor, Hospital Coding
- Location: Warrenville, IL
- Full Time/Part Time: Full Time
- Hours: Monday-Friday, [hours and flexible work schedules]
A Brief Overview:
The Supervisor, Medical Coding, is responsible for overseeing the medical coding team, ensuring accurate code assignments, adherence to coding guidelines, and compliance with regulatory requirements. This position plays a pivotal role in maintaining financial accuracy and integrity within the hospital.
What you will do:
- Supervise and provide leadership to a team of medical coders, offering guidance, training, and support to ensure high-quality code assignments.
- Oversee and review diagnostic (ICD-10-CM) and procedural (CPT) codes assigned to medical records, validating their accuracy and adherence to coding guidelines.
- Conduct internal coding audits to monitor coding accuracy and consistency, providing feedback and guidance to coding staff.
- Collaborate with clinical staff, physicians, and clinical documentation specialists to ensure accurate coding and identify opportunities for documentation improvement.
- Stay current with coding guidelines, conventions, and regulatory changes, and disseminate information to the coding team.
- Ensure coding practices comply with federal, state, and local healthcare regulations and standards, including HIPAA.
- Generate coding reports, analyze coding data, and provide insights into coding accuracy, trends, and process improvement opportunities.
- Provide ongoing training and development opportunities for coding staff, ensuring they stay updated on best practices and regulations.
- Collaborate closely with clinical staff, health information management, and other departments to streamline the flow of coding-related information.
- Maintain strict confidentiality and security of patient data, complying with HIPAA and other privacy regulations.
What you will need:
- RHIA or RHIT American Health Information Management Association (AHIMA) required
- 5+ Years of medical coding experience, with at least 2 years in a supervisory or leadership role.
Benefits:
- Career Pathways to Promote Professional Growth and Development
- Various Medical, Dental, and Vision options
- Tuition Reimbursement
- Free Parking at designated locations
- Wellness Program Savings Plan
- Health Savings Account Options
- Retirement Options with Company Match
- Paid Time Off
- Community Involvement Opportunities
Endeavor Health is a fully integrated healthcare delivery system committed to providing access to quality, vibrant, community-connected care, serving an area of more than 4.2 million residents across six northeast Illinois counties. Our more than 25,000 team members and more than 6,000 physicians aim to deliver transformative patient experiences and expert care close to home across more than 300 ambulatory locations and eight acute care hospitals ? Edward (Naperville), Elmhurst, Evanston, Glenbrook (Glenview), Highland Park, Northwest Community (Arlington Heights) Skokie and Swedish (Chicago) ? all recognized as Magnet hospitals for nursing excellence. For more information, visit you work for Endeavor Health, you will be part of an organization that encourages its employees to achieve career goals and maximize their professional potential.
Please explore our website ( ) to better understand how Endeavor Health delivers on its mission to ?help everyone in our communities be their best?.
Endeavor Health is committed to working with and providing reasonable accommodation to individuals with disabilities. Please refer to the main career page for more information.
Diversity, equity and inclusion is at the core of who we are; being there for our patients and each other with compassion, respect and empathy. We believe that our strength resides in our differences and in connecting our best to provide community-connected healthcare for all.
EOE: Race/Color/Sex/Sexual Orientation/ Gender Identity/Religion/National Origin/Disability/Vets, VEVRRA Federal Contractor.
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Position Details
Lakeland Regional Health is a leading medical center located in Central Florida. With a legacy spanning over a century, we have been dedicated to serving our community with excellence in healthcare. As the only Level 2 Trauma center for Polk, Highlands, and Hardee counties, and the second busiest Emergency Department in the US, we are committed to providing high-quality care to our diverse patient population. Our facility is licensed for 892 beds and handles over 200,000 emergency room visits annually, along with 49,000 inpatient admissions, 21,000 surgical cases, 4,000 births, and 101,000 outpatient visits.
Lakeland Regional Health is currently seeking motivated individuals to join our team in various entry-level positions. Whether you're starting your career in healthcare or seeking new opportunities to make a difference, we have roles available across our primary and specialty clinics, urgent care centers, and upcoming standalone Emergency Department. With over 7,000 employees, Lakeland Regional Health offers a supportive work environment where you can thrive and grow professionally.
Active - Benefit Eligible and Accrues Time Off
Work Hours per Biweekly Pay Period: 80.00
Shift: Flexible Hours and/or Flexible Schedule
Location: 210 South Florida Avenue Lakeland, FL
Pay Rate: Min $19.37 Mid $24.22
Position Summary
Under the direction of the Coding and Clinical Documentation Improvement Manager, reviews clinical documentation and diagnostic results, as appropriate, to extract data and apply appropriate ICD-10-CM, CPT, and/or HCPCS codes and modifiers to outpatient encounters for reimbursement and statistical purposes. Communicates with physicians, Physician Advisor or other hospital team members as needed to obtain optimal documentation to meet coding and compliance standards. Abstracts clinical and demographic information in ICD-10 CM, CPT, and HCPCS codes and modifiers into the computerized patient abstract. Participates in ongoing continued education to assure knowledge and compliance with annual changes.
Position Responsibilities
People At The Heart Of All That We Do
- Fosters an inclusive and engaged environment through teamwork and collaboration.
- Ensures patients and families have the best possible experiences across the continuum of care.
- Communicates appropriately with patients, families, team members, and our community in a manner that treasures all people as uniquely created.
Safety And Performance Improvement
- Behaves in a mindful manner focused on self, patient, visitor, and team safety.
- Demonstrates accountability and commitment to quality work.
- Participates actively in process improvement and adoption of standard work.
Stewardship
- Demonstrates responsible use of LRH's resources including people, finances, equipment and facilities.
- Knows and adheres to organizational and department policies and procedures.
Standard Work Duties: Coder II - Outpatient
- Assigns and sequences diagnostic and procedural codes using appropriate classification systems utilizing official coding guidelines. Seeks clarification from healthcare providers or other designated resources to ensure accurate and complete coding
- Abstracts and enters coded data as well as correct surgeon, anesthesiologist and procedure date. Assures appropriate information such as pathology and operative reports are present in the medical record prior to final coding for coding accuracy and appropriate APC assignment.
- Maintains appropriate level of coding and abstracting productivity and quality for outpatient diagnostic, Emergency Department, Family Health Center, ambulatory surgeries, observations, and other recurring services as per established minimum per hour requirement.
- Demonstrates competence in coding and abstracting requirements by maintaining less than 5% error rate for all ICD-10-CM and/or PCS, CPT, and HCPCS codes and modifiers.
- Continuously reviews changes in coding rules and regulations including in Coding Clinic, CPT Assistant, CMS, and other payer guidelines.
- Prioritizes coding functions as directed by the Manager, and organizes job functions and work assignments to efficiently complete tasks within the established time frames.
- Demonstrates knowledge of all equipment and systems/technology necessary to complete duties and responsibilities.
- Works collaboratively with the Discharge Not Final Billed (DNFB) clerks to prioritize workload daily.
- Reviews appropriate outpatient work queues daily to address coding reviews, edits and corrections.
- Reviews appropriate outpatient work queues daily to address coding reviews, edits and corrections.
Competencies & Skills
Essential:
- Computer Experience, especially with computerized encoder products and computer-assisted coding applications.
- Requires critical thinking skills, organizational skills, written and verbal communication skills, decisive judgment, and the ability to work with minimal supervision.
- Knowledge of anatomy and physiology, pharmacology, and medical terminology.
Qualifications & Experience
Essential:
- High School or Equivalent
Nonessential:
- Associate Degree
Essential:
- High School diploma with Associate Degree from accredited HIM program or certificate in coding from an accredited college.
Other information:
Certifications Essential: CCS
Certifications Preferred: Registered Health Information Technician (RHIT) or Registered Health Information Administrator (RHIA).
Experience Essential:
2-5 years acute care hospital outpatient coding experience within the past five years, or 5-7 year's experience in a multi-disciplinary clinic including surgeries and/or Emergency Department coding.
Position Details
Lakeland Regional Health is a leading medical center located in Central Florida. With a legacy spanning over a century, we have been dedicated to serving our community with excellence in healthcare. As the only Level 2 Trauma center for Polk, Highlands, and Hardee counties, and the second busiest Emergency Department in the US, we are committed to providing high-quality care to our diverse patient population. Our facility is licensed for 892 beds and handles over 200,000 emergency room visits annually, along with 49,000 inpatient admissions, 21,000 surgical cases, 4,000 births, and 101,000 outpatient visits.
Lakeland Regional Health is currently seeking motivated individuals to join our team in various entry-level positions. Whether you're starting your career in healthcare or seeking new opportunities to make a difference, we have roles available across our primary and specialty clinics, urgent care centers, and upcoming standalone Emergency Department. With over 7,000 employees, Lakeland Regional Health offers a supportive work environment where you can thrive and grow professionally.
Active - Benefit Eligible and Accrues Time Off
Work Hours per Biweekly Pay Period: 80.00
Shift: Flexible Hours and/or Flexible Schedule
Location: 210 South Florida Avenue Lakeland, FL
Pay Rate: Min $24.73 Mid $30.92
Position Summary
Under the direction of the Coding and Clinical Documentation Improvement Manger , reviews clinical documentation and diagnostic results, as appropriate, to extract data and apply appropriate ICD-10-CM, CPT, and/or HCPCS codes and modifiers to outpatient encounters for reimbursement and statistical purposes. Communicates with physicians, physician advisor or other hospital team members as needed to obtain optimal documentation to meet coding and compliance standards. Abstracts clinical and demographic information in ICD-10 CM, CPT, and HCPCS codes and modifiers into the computerized patient abstract, Participates in ongoing continued education to assure knowledge and compliance with annual changes.
Position Responsibilities
People At The Heart Of All That We Do
- Fosters an inclusive and engaged environment through teamwork and collaboration.
- Ensures patients and families have the best possible experiences across the continuum of care.
- Communicates appropriately with patients, families, team members, and our community in a manner that treasures all people as uniquely created.
Safety And Performance Improvement
- Behaves in a mindful manner focused on self, patient, visitor, and team safety.
- Demonstrates accountability and commitment to quality work.
- Participates actively in process improvement and adoption of standard work.
Stewardship
- Demonstrates responsible use of LRH's resources including people, finances, equipment and facilities.
- Knows and adheres to organizational and department policies and procedures.
Standard Work Duties
- Determines whether the coding assigned was properly assigned based upon clinical indicators and review of the medical documentation and application of coding guidelines.
- Develop and apply appeal arguments to defend the coding and clinical decisions while being able to address and refute the coding determination made by the carrier/payer.
- Drafts appeal letters, including the coding argument with clinical and coding references, to support the coding decision. This may include providing additional medical record documentation.
- Identifies areas for education to improve complete and accurate coding and billing and provide feedback to management regarding trends or patterns noticed in the coding for discussion.
- Continued follow-up on denials as payers may continue to deny. Collaboration with Physician Advisor as required to continue appeal process.
- Continuously reviews changes in coding rules and regulations including in Coding Clinic, CMS, and other payer guidelines.
- Complete denials/appeals reports for leadership.
- Documents all findings in the denials management application and routes to the appropriate person in the workflow for follow-up.
- Assigns and sequence documents all findings in the denials management application and routes to the appropriate person in the workflow for follow-up.s diagnostic and procedural codes using appropriate classification systems utilizing official coding guidelines.
- Performs special projects and/or other duties as assigned.
Competencies & Skills
Nonessential:
- Computer Experience, especially with computerized encoder products and computer-assisted coding applications.
- Requires critical thinking skills, organizational skills, written and verbal communication skills, decisive judgment, and the ability to work with minimal supervision
- MS-DRG and APR-DRG methodology expertise required. Strong knowledge of ICD-10-CM, ICD-10-PCS, POAs, HACs, PSIs, SOIs, ROMs and mortality rates as well as physician queries.
Qualifications & Experience
Nonessential:
- Associate Degree
Essential:
- High School diploma with Associate Degree from accredited HIM program or certificate in coding from an accredited college.
Other information:
Certifications Essential: CCS
Certifications Preferred: Registered Health Information Technician (RHIT) or Registered Health Information Administrator (RHIA).
Experience Essential: 2-5 years acute care hospital inpatient coding experience within the past five years.
The Marwood Group is a healthcare advisory services firm headquartered in New York City with offices in Washington, DC, and London. The Healthcare Advisory Group advises and consults with the firm’s private equity and corporate clients on healthcare policy, strategy, and market analysis issues. Areas of focus include Medicare, Medicaid, commercial insurance, worker’s compensation, and clinical compliance. Marwood operates at the intersection of Wall Street and Washington, with experienced professionals from top banking, consulting, and healthcare operations firms, as well as senior political and governmental positions.
The Advisory Group is currently accepting applications for a Certified Coding Auditor to work in its New York office or remotely.
Principal duties and responsibilities:
Perform remote billing and coding audits to ensure client coding practices are compliant with regulations and coverage policies for both government and commercial payers.
Researching state and payer regulations to identify areas of risk in a variety of healthcare settings and specialties, coordinating with various team members to ensure clear expectations are communicated and deadlines are met.
Qualifications:
CPC/CCS-P with a minimum of 5 years of experience in healthcare coding/auditing (E&M, CPT, HCPCS and ICD-10), with knowledge of professional billing, coding, and documentation practices performed by physicians and other qualified healthcare providers in inpatient and outpatient settings.
Proficiency in evaluating how well clinical documentation supports medical necessity and the E/M, CPT, and HCPCS codes that were billed, across a wide range of services. The focus will be in the primary care sector (fee-for-service and risk-based), though experience in specialties such as dermatology, vascular, podiatry, wound care, home health, and personal care is preferred. Behavioral health experience is also a plus.
Proven ability to identify billing and coding issues including use of modifiers, bundling issues, CCI edits, therapeutic and diagnostic procedures, supplies, materials, injections, drugs, and units of service etc.
Solid understanding of both federal and state coding and documentation laws and regulations, applicable fraud statutes and regulations, and of federal guidelines on recoupments and other anti-FWA activity. Identify and access risk of repayment or recoupment in the event of payor scrutiny.
Familiarity with both UB-04 and CMS 1500 claims data, as well as understanding of payor remittances.
Knowledge of anatomy, physiology, and medical terminology necessary to appropriately review assignment and documentation of diagnosis codes.
Solid working knowledge of various EHR/EMR systems; experience accessing these remotely.
Strong organizational skills and task management
Highly organized with a high level of attention to detail
Ability to work in a fast paced and rapidly changing environment.
Skilled at multi-tasking with the ability to handle several different priorities simultaneously.
Strong communication skills with experience in articulating audit findings and interpretation of coding regulations
Experience with HIPAA, data privacy, and/or data security processes.
Experience working with regulators governing (public or private) health insurance carriers.
A minimum of AAPC or AHIMA certification required, that could include:
· Certified Professional Coder (CPC)
· Certified Outpatient Coder (COC™)
· Certified Professional Medical Auditor (CPMA)
· Certified Risk Adjustment Coder (CRC™)
· Certified Coding Specialist (CCS)
· Certified Coding Specialist – Physician based (CCS-P)
For consideration, please email resume and cover letter as attachments with salary expectations to with the subject title “Certified Coding Auditor - Behavioral Health.”
Marwood offers a comprehensive compensation package with full benefits. We offer a competitive wage, a collaborative work environment and an opportunity to participate in a full benefit package, including, Medical, Dental, Vision, Life, AD&D, Voluntary Life and LTD, Spouse and Dependent Life, 401k Retirement plan with a company match, Commuter, FSA/DCFSA. We offer paid days off, and paid holidays. Marwood prides itself on providing employees with a good work-life balance. There is no travel expected with this position.
The position is based in our New York location. Currently working a hybrid schedule. Remote option will be considered.
We are an Equal Opportunity Employer and do not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity and or expression, status as a veteran, and basis of disability or any other federal, state, or local protected class.
NOVA Engineering is currently seeking afully-certified Commercial Building Code Inspector in Panama City Beach FL. Primary duties will include performing building code inspections and/or plans review (building / structural, mechanical, electrical, and plumbing – as licensed) on residential and commercial buildings, as well as managing specific projects related to these types of code inspections. Some travel may be required for inspections and/or managing projects in the assigned area. The inspector positions are predominately located in the field but may occasionally include office assignments.
Essential Functions:
- Building Code Review and/or Quality Control Inspections on commercial construction projects (Building, Mechanical, Electrical, and Plumbing)
- Prepare written and electronic reports, and issue notices of correction
- Explain and interpret code and/or quality control regulations or requirements
- Recognize, evaluate and properly resolve unique problems or situations
- Maintain effective customer service relationship with clients and the public
- Assist the inspection management team with business development
- Perform other related duties as assigned by the Manager
Qualifications:
- Required state of Florida commercial building inspection license (BN#) in two or more of the following disciplines: Building (Structural), Mechanical, Electrical, and Plumbing.
- 3+ years’ experience performing plan review and/or inspections
Check out our Perks:
In addition to our welcoming company culture and competitive compensation packages, our employees enjoy the below benefits:
- Use of take-home Company Vehicle and gas card for daily travel to work sites
- Comprehensive group medical insurance, including health, dental and vision
- Opportunity for professional growth and advancement
- Certification reimbursement
- Paid time off
- Company–observed paid holidays
- Company paid life insurance for employee, spouse and children
- Company paid short term disability coverage
- Other supplemental benefit offerings including long-term disability, critical illness, accident and identity theft protection
- 401K retirement with company matching of 50% on the first 6% of employee contributions
- Wellness program with incentives
- Employee Assistance Program
NOVA is an Equal Opportunity Employer. All qualified candidates are encouraged to apply. NOVA does not discriminate on the basis of race, religion, color, sex, gender identity, sexual orientation, age, disability, national origin, ancestry, marital status, veteran status or any other characteristic protected by law.
Code Ninjas is the nation's fastest-growing kids coding franchise. In our center, kids ages 7-14 learn to code in a fun, non-intimidating way by playing and building video games they love. Kids have blast and can't wait to come back. Parents are thrilled as their children gain confidence and new skills including coding, math, logic, and problem-solving, as they progress from white to black belt. Our core promise is, Kids have fun, parents see results. We believe in these words so much that it's written on the walls in our center.
We are looking for a Center Manager to join our team of dynamic, energetic, forward-thinking minds, working toward our common goal: providing a fun and safe learning environment for children. Are you a passionate, ambitious, dependable, business-minded leader? Do you enjoy taking responsibility for a project and seeing it through to success? This could be the role for you.
Responsibilities include:
- Oversee daily operations of the center
- Follow up on leads, schedule tours, and close deals
- Work with parents to define children's learning needs
- Provide center tours while maintaining awareness of students currently in the center
- Engage with children and families in the center
- Ensure that parents understand how their child is learning and progressing
- Engage and oversee coaches/tutors to ensure team needs are met
- Ensure the center is a fun and safe learning environment for our students
- Uphold corporate standards with respect to center cleanliness & operational standards
- Ability to think on the fly and be perceptive to center dynamics
- Report weekly to the executive team on progress
Qualifications:
- Proven work history with children ages 7 and up, and enthusiasm for working with kids
- Knowledge of business operations, sales, and team leadership
- Familiarity with technology, Microsoft suite, social media, office equipment
- Flexible schedule
- Must be fun to work with and enjoy working in a fast-paced, dynamic environment
- Deadline and detail-oriented. We can't miss dates or overlook customers
- Strong analytical and critical thinking skills
Compensation: $16.00 - $20.00 per hour
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.
Select and gather products for customers' on-line orders in the most efficient manner with attention to freshness and quality. Assemble customers' on-line orders, process coupons and payment, and deliver and load orders to cars when customers arrive at store for pick up. Provide a positive customer service experience that makes customers want to return to on-line shopping. Demonstrate the company's core values of respect, honesty, integrity, diversity, inclusion, and safety.
ResponsibilitiesEssential Job Functions:
- Online Grocery Pick-Up Clerk working as In-Store Grocery Shopper is responsible for selecting and gathering products for customers' on-line orders in the most efficient manner with attention to freshness and quality.
- In-Store Grocery Shopper initiates and completes selection process for customers' on-line orders.
- Online Grocery Pick-Up team is responsible for assembling customers' on-line orders, process coupons and payment, and deliver and load orders to cars when customers arrive at store for pick up.
- In-Store Grocery Shopper will scan and bag orders on the go while following all bagging standards.
- E-Commerce team including Online Grocery Pick-Up associate communicates any substitutions or exceptions to customer's order at time of pick-up.
- Meet/exceed customer expectations for ease of shopping, variety, freshness, and cleanliness.
- Adhere to local, state, and federal laws, food safety procedures, and company guidelines.
- Receive customers' orders from Order Selector according to guidelines, store products in optimal temperature zones.
- Read and follow directions given in the note section
- Ensure quality and freshness of all items chosen
- Communicate with customers via a portable phone and respond to calls in a professional and timely manner
- Retrieve each customer's order from all staging locations and ensure order accuracy, load order into customers' cars
- Pick-Up Clerk should provide a positive customer service experience that makes customers want to return to on-line shopping.
- Process the orders through the point of sale (POS) system
- Follow policies and procedures to determine appropriate substitutions in the event of an out-of-stock
- Maintain organization and cleanliness of staging areas and equipment
- Report pricing, scanning, and item location discrepancies and invalid temperature types to the store e-Commerce supervisor
- Inspect equipment and notify store Pick-Up supervisor or other store management of items in need of repair
- Perform required opening and closing procedures
- Assist in training new e-Commerce team members
- Meet/exceed productivity standards
- Ability to work cooperatively in high paced and sometimes stressful environment.
- Ability to manage conflict in a reasonable, nonconfrontational and cooperative manner.
- Ability to act with honesty and integrity regarding customer and business information.
- Ability to follow directions and seek assistance when necessary to resolve customer and business issues.
- Provide support and assistance through direct interaction with minors, individuals with special needs, and older adults.
- Must be able to perform the essential job functions of this position with or without reasonable accommodation.
Minimum Position Qualifications:
- Ability to work without supervision
- Ability to read shelf tags
- Basic math skills (i.e., counting, addition, and subtraction)
- Excellent oral/written communication skills
Desired Previous Experience:
- Any experience as a personal shopper or in a production oriented or warehouse environment, stocking shelves, or experience as a cashier
Remote working/work at home options are available for this role.
Location: Jerry's Foods Sanibel
Reports to: Front End Manager
Classification: Part Time
Rate of Pay: Up to $15.00 / hour, based on experience
Hours: Sunday – Saturday, varied hours
Jerry's work perks:
- Store Discount
- Employee Assistance Programs
- Flexible Schedule
Individuals applying for this position should be willing to:
- Make lasting connections with our customers
- Ring up customer purchases in an accurate, efficient, and prompt manner
- Problem solve customer questions and/or concerns (may need to call a manager)
- Help maintain a clean and safe store
- Work with the team on all tasks necessary to have an awesome department
- Be a part of a dedicated team that enjoys their job, arrives promptly for shifts, and works as scheduled
Jerry's may give preference to an individual who:
- Is friendly and outgoing and promotes customer service for the entire team
- Has experience working on a front end
- Knows about coupons, returns, security procedures and etiquette
- Is motivated to grow their career and continue learning
GROW with Jerry's
G ain new lifelong skills in customer service
Enjoy a R ewarding work environment with a diverse group of coworkers
Experience O pportunities for career advancement
Maintain a flexible W ork schedule
Position functions and physical requirements may vary by store location.
FREQUENT:
Physical
- lifting/carrying to 50 lbs., pushing/pulling to 20 force pounds
- reaching, standing, turning
Equipment operation
- scanner, register, check approval machine, coupon machine
Mental
- judgment/decision making, social skills/verbal interaction, memorization, reading, writing, math
OCCASIONAL:
Physical
- lifting/carrying over 50 lbs.
- squatting, stooping/bending, walking
Equipment operation
- calculator
PHYSICAL REQUIREMENTS:
**FREQUENT: 15% of the work shift or at least ten repetitions per work shift
**OCCASIONAL: Approximately less than 15% of the work shift or fewer than 10 repetitions per work shift
Location: Jerry's Foods Eden Prairie
Reports to: Front End Manager
Classification: Part Time Union
Rate of Pay: Progressive scale from $15.00 to $18.00 / hour, based on experience
Hours: Sunday – Saturday, varied hours
Jerry's work perks:
- Store Discount
- Employee Assistance Programs
- Flexible Schedule
Individuals applying for this position should be willing to:
- Make lasting connections with our customers
- Ring up customer purchases in an accurate, efficient, and prompt manner
- Problem solve customer questions and/or concerns (may need to call a manager)
- Help maintain a clean and safe store
- Work with the team on all tasks necessary to have an awesome department
- Progressive scale up to $17.50 / hour, based on experience
Jerry's may give preference to an individual who:
- Is friendly and outgoing and promotes customer service for the entire team
- Has experience working on a front end
- Knows about coupons, returns, security procedures and etiquette
- Is motivated to grow their career and continue learning
GROW with Jerry's
G ain new lifelong skills in customer service
Enjoy a R ewarding work environment with a diverse group of coworkers
Experience O pportunities for career advancement
Maintain a flexible W ork schedule
Position functions and physical requirements may vary by store location.
FREQUENT:
Physical
- lifting/carrying to 50 lbs., pushing/pulling to 20 force pounds
- reaching, standing, turning
Equipment operation
- scanner, register, check approval machine, coupon machine
Mental
- judgment/decision making, social skills/verbal interaction, memorization, reading, writing, math
OCCASIONAL:
Physical
- lifting/carrying over 50 lbs.
- squatting, stooping/bending, walking
Equipment operation
- calculator
PHYSICAL REQUIREMENTS:
**FREQUENT: 15% of the work shift or at least ten repetitions per work shift
**OCCASIONAL: Approximately less than 15% of the work shift or fewer than 10 repetitions per work shift
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associates’ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (“First In, First Out”).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Job Description
Receive food and beverage orders from guests. Prepare and serve food and beverages in accordance with established service standards. Operate cash register, complete monetary transactions and maintain an accurate bank.
- Greet and take food and beverage orders from guests, enter orders into the point of sale system, complete cash and credit transactions, and maintain an accurate bank.
- Cooks order(s) in a timely manner (Prep, grill, fry, carve, bake, prepare pizzas, and sandwiches) following standard recipes
- Responsible for bagging orders, preparing beverages, preparing food trays, wrapping food items for convenient access
- Follows/adheres to all Health Codes (State, Federal, and OSHA requirements) and company guidelines
- Operate all necessary equipment
- Maintain a clean and organized work area
- Obtains food, beverages, condiments, and supplies from kitchen/ stockroom and delivers to outlet as necessary; maintains stock levels in outlet and work stations
- Must be able to work in a fast-paced operating mode.
- Relays guest complaints/compliments to the appropriate supervisor.
- Performs all relative miscellaneous duties as directed by management.
- Serve ready to drink alcoholic beverages.
- Must be at least 21 years of age.
- Prior food handling experience preferred.
- Must have excellent customer skills.
- Must be able to sit, walk, grasp, bend, lift, reach, pull, push, kneel, squat, and stand for entire duration of shift.
- Must be able to lift and maneuver up to 40 lbs.
- High school diploma or general education degree (GED) preferred.
- Knowledge of all methods of checking tendering (cash, comp, coupon, credit cards and gift certificates, etc.) preferred.
- Must be able to obtain/maintain any necessary licenses and/or certifications and keep them current.
- Must be able obtain ATC liquor permit.
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
The Sales and Management Intern position's primary responsibility is to fulfill our mission statement, \"to create the most enjoyable shopping experience possible for our Guests.\" Additionally, Sales and Management Interns perform a variety of sales, merchandising and operational tasks assigned by store management (e.g. cashiering, merchandise display and pulls, register procedures, and routine cleaning of facilities). Work closely with the Store Manager to develop an understanding of how Buckle's retail business works and what it takes to excel in management.
This description intends to describe the general nature and level of work performed by Teammates assigned to this job. It is not intended to include all duties, responsibilities and qualifications. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sales Generation and Guest Service
- Greet Guests with a friendly, engaging attitude, and is consistently prepared to provide legendary service to each Guest
- Answer questions regarding the store and its merchandise
- Recommend, select, and help locate or obtain merchandise based on Guest needs and desires
- Anticipate and fulfill Guest's needs by suggesting additional items and creating a wardrobing experience
- Demonstrate product utilizing product knowledge and sales education, consistently sharing that knowledge and education with Team
- Maintain and share knowledge of current sales and promotions, policies regarding payment and exchanges, and security practices
- Achieve personal sales-per-hour, average sales and total net sales goals set by Store Management
- Provide legendary service throughout the store in these top four areas: Front 5, sales floor, fitting rooms, and the register area
- Help Guests try on or fit merchandise
- Check out and bag purchases
- Prepare merchandise for alterations
- Knowledgeable of all exchange and return procedures for Guests
- Fill out and effectively use the Sales Presentation Guide (SPG) daily to accomplish goals
- Meets or above performance standards in all Buckle business builders and guest loyalty including fit appointments, Buckle credit card and guest connect.
- Place Special Orders or call other stores to find desired merchandise
- Maintain and build good Guest relationships to develop a client based business
- Develop and maintain knowledge of Buckle's customer service expectations in order to meet the needs of every Guest
- Consistently maintain high standards, whether or not the Manager is present
Teammate Recruiting, Training and Development
- Consistently recognize recruiting opportunities by utilizing Jobs & Careers cards, email referrals and Teammate Recommend
- Maintain a positive attitude at all times creating a positive floor culture
Visual Merchandise Management
- Present merchandise in a manner that will maximize sales and achieve optimum merchandise turn
- Stay current on product range
- Work with other Teammates and Guests to identify product improvements, new product ideas and new product feedback
- Ensure sales floor is consistently sized and new freight is appropriately displayed
Operations
- Ability to work a flexible schedule, which may include mornings, evenings, and weekends, and the day of/day after Thanksgiving and Christmas, based upon store and business needs
- Open and close cash registers, use magnetic card readers, perform tasks such as counting money, separating charge slips, coupons, and vouchers, balancing cash drawers, and making deposits
- Watch for and recognize security risks and thefts, and know how to prevent or handle these situations
- Follow all Loss Prevention guidelines, including daily bag and purse checks
- Develop and maintain knowledge of Point of Sale (\"POS\") procedures
- Understand and execute all policies regarding payments, exchanges and Loss Prevention practices
- Perform merchandising tasks, such as handling freight, re-merchandising, preparing displays, completing price markdowns, and transfers
- Consistently maintain a clean, organized, and shoppable store to fulfill Buckle's mission statement
- Provide feedback to Store Manager and Leadership Team regarding merchandise handling concerns
- Communicate any policy violations and Teammate or Guest concerns to Store Manager, District Manager, and/or Human Resources in a timely, confidential manner
- Understand and apply the Buckle's Code of Ethics and all Buckle's policies, procedures, and handbooks
- Additional duties as assigned
Internship Duties
- Complete Teammate Orientation, Beginning Leadership, and Recruiting, Interviewing and Hiring sections of the Buckle Management Manual
- Provide weekly reports and progress updates to the Area Manager and District Manager
- Develop an understanding of Buckle's products, sales presentation and merchandising process
- Put knowledge into action by managing a product category set sales goals, educate teammates and track your own results
- Lead and motivate the team by tracking the specific department or company tool through Performance Tracker. Examples include:
- Build a Specific Denim Brand
- Tops
- Accessories
- Shoes
- Buckle Card
- Activewear
- Outerwear
- Swimwear
- Develop recruiting, merchandising and leadership skills
- Actively participate monthly in conference calls
- Take ownership and responsibility for all required assignments within the Internship.
- Fulfill mission statement by performing job duties with a high level of customer service while contributing to a positive team spirit.
- Special projects and other duties as assigned.
Supervisory Responsibilities
This job has no supervisory responsibilities.
Part-time Benefits
Benefits Available (after applicable waiting period):
- Teammate Discount
- Performance Bonuses
- Employee Assistance Program
- 401(k) (subject to additional requirements)
- Paid Sick Time (where required by state)
Education and/or Experience
In pursuit of a Bachelor's degree from a four-year college or university in relevant field of study; no prior experience or training necessary.
Additional Qualifications
- Interested in long-term commitment with Buckle
- No visa sponsorship is available
Physical Demands
The physical demands described here are representative of those that must be met by a Teammate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Teammate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance and jump; stoop, kneel, crouch, or crawl and talk or hear. The Teammate is occasionally required to sit. Physical ability to lift and maneuver 50 lbs throughout the store and backroom. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment
While performing the duties of this job, the Teammate regularly works in a retail store setting. The noise level in the work environment is usually moderate.
Equal Employment Opportunity
Buckle is committed to hiring and developing the most qualified Teammates from the available workforce in the communities we serve. Equal employment opportunity has been, and will continue to be, a fundamental principle at Buckle, where employment is based upon personal capabilities and qualifications without discrimination and retaliation because of veteran status, uniformed service member status, race, color, national origin or ancestry, creed, religion, sex, sexual orientation, gender identity or expression, age, pregnancy (including childbirth, lactation, and related medical conditions), national origin or ancestry, physical or mental disability, genetic information (including characteristics and testing), or any other protected characteristic as established by applicable local, state, or federal law. For state specific information, refer to the Teammate Center.
The Sales Teammate position's primary responsibility is to fulfill our mission statement: \"To create the most enjoyable shopping experience possible for our Guests.\" Additionally, Sales Teammates perform a variety of sales, merchandising and operational tasks assigned by Store Management (e.g. cashiering, merchandise display and pulls, register procedures, and routine cleaning of facilities).
This description intends to describe the general nature and level of work performed by Teammates assigned to this job. It is not intended to include all duties, responsibilities and qualifications. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Sales Generation and Guest Service
- Greet Guests with a friendly, engaging attitude, and is consistently prepared to provide legendary service to each Guest.
- Answer questions regarding the store and its merchandise.
- Recommend, select, and help locate or obtain merchandise based on Guest needs and desires.
- Anticipate and fulfill Guest's needs by suggesting additional items and creating a wardrobing experience.
- Demonstrate product utilizing product knowledge and sales education, consistently sharing that knowledge and education with Team.
- Maintain and share knowledge of current sales and promotions, policies regarding payment and exchanges, and security practices.
- Remain consistent on personal sales, as well as looking for opportunities to impact Teammates' presentations with the Sales Presentation Guide (SPG).
- Achieve personal sales-per-hour, average sales and total net sales goals set by Store Management.
- Provide legendary service throughout the store in these top four areas: Front 5, sales floor, fitting rooms, and the register area.
- Help Guests try on or fit merchandise.
- Check out and bag purchases.
- Prepare merchandise for alterations.
- Knowledgeable of all exchange and return procedures for Guests and exhibit the ability to turn into a showmanship opportunity.
- Fill out and effectively use the Sales Presentation Guide (SPG) daily to accomplish goals.
- Meets or above performance standards in all Buckle business builders and guest loyalty including fit appointments, Buckle credit card and guest connect.
- Place Special Orders or call other stores to find desired merchandise.
- Maintain and build good Guest relationships to develop a client based business.
- Develop and maintain knowledge of Buckle's customer service expectations in order to meet the needs of every Guest.
- Consistently perform leadership actions and maintain high standards, whether or not the Manager is present.
Teammate Recruiting, Training and Development
- Consistently recognize recruiting opportunities by utilizing Jobs & Careers cards, email referrals and Teammate Recommend.
- Create relationships through Guest Loyalty and Guest Preferred.
- Maintain a professional and respectful attitude at all times creating a positive floor culture.
Visual Merchandise Management
- Present merchandise in a manner that will maximize sales and achieve optimum merchandise turn.
- Stay current on product range.
- Work with other Teammates and Guests to identify product improvements, new product ideas and new product feedback.
- Ensure sales floor is consistently sized and new freight is appropriately displayed.
Operations
- Ability to work a flexible schedule, which may include mornings, evenings, and weekends, and the day of/day after Thanksgiving and Christmas, based upon store and business needs.
- Open and close cash registers, use magnetic card readers, perform tasks such as counting money, separating charge slips, coupons, and vouchers, balancing cash drawers, and making deposits.
- Watch for and recognize security risks and thefts, and know how to prevent or handle these situations.
- Follow all Loss Prevention guidelines, including daily bag and purse checks.
- Develop and maintain knowledge of Point of Sale (\"POS\") procedures.
- Understand and execute all policies regarding payments, exchanges and Loss Prevention practices.
- Perform merchandising tasks, such as handling freight, re-merchandising, preparing displays, completing price markdowns, and transfers.
- Consistently maintain a clean, organized and shoppable store to fulfill Buckle's mission statement.
- Provide feedback to Store Manager and Leadership Team regarding merchandise handling concerns.
- Communicate any policy violations and Teammate or Guest concerns to Store Manager, District Manager, and/or Human Resources in a timely, confidential manner.
- Understand and apply the Buckle's Code of Ethics and all Buckle's policies, procedures, and handbooks.
- Fulfill mission statement by performing job duties with a high level of customer service while contributing to a positive team spirit.
- Special projects and other duties as assigned.
Supervisory Responsibilities
This job has no supervisory responsibilities.
Part-time Benefits
Benefits Available (after applicable waiting period):
- Teammate Discount
- Performance Bonuses
- Employee Assistance Program
- 401(k) (subject to additional requirements)
- Paid Sick Time (where required by state)
Education and/or Experience
No prior experience or training required.
Physical Demands
The physical demands described here are representative of those that must be met by a Teammate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this Job, the Teammate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance and jump; stoop, kneel, crouch, or crawl and talk or hear. The Teammate is occasionally required to sit. Physical ability to lift and maneuver 30lbs throughout the store and backroom. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
Work Environment
While performing the duties of this job, the Teammate regularly works in a retail store. The noise level in the work environment is usually moderate.
Equal Employment Opportunity
Buckle is committed to hiring and developing the most qualified Teammates from the available workforce in the communities we serve. Equal employment opportunity has been, and will continue to be, a fundamental principle at Buckle, where employment is based upon personal capabilities and qualifications without discrimination and retaliation because of veteran status, uniformed service member status, race, color, national origin or ancestry, creed, religion, sex, sexual orientation, gender identity or expression, age, pregnancy (including childbirth, lactation, and related medical conditions), national origin or ancestry, physical or mental disability, genetic information (including characteristics and testing), or any other protected characteristic as established by applicable local, state, or federal law. For state specific information, refer to the Teammate Center.
We are living our Purpose - To Care Deeply about People, Helping them to Eat Well and Be Happy. This Purpose guides everything we do and is why we are in business. We are using our service priorities - Safety, Friendliness, Presentation, and Efficiency to help us make decisions at work every day and are critical to the success of our business goals.
Job SummaryTo deliver a great customer experience while providing our customers with accurate, friendly and efficient checkout service; to accurately scan, price and bag products; to collect proper payment; and to provide proper change if necessary.
Minimum Required QualificationsThe minimum required qualifications for this position include, but are not limited to, the following:
- Ability to proficiently read, write, speak, analyze, interpret, and understand the English language.
- Ability to perform basic math.
- Ability to stand/walk for the duration of a scheduled shift.
- Ability to stand, bend, twist, reach, push, pull and regularly lift 25 lbs., and occasionally lift 50 lbs.
- Ability to work with fresh, dried and/or processed products, spices and powdered substances without negative allergic consequences.
- Ability to tolerate dust and cleaning agents during routine housekeeping duties.
- Ability to work in varying temperatures.
- Ability to interact with Customers in a friendly and helpful way.
- Ability to work cooperatively with others.
- Ability to work all assigned work schedules and comply with all time and attendance policies.
Performance of the essential functions of this position require the Associate to possess the minimum qualifications listed above. These functions include, but are not limited to, the following:
- Maintain a clean, neat, organized and safe work environment.
- Clean and sanitize all work surfaces, utensils and equipment in accordance with Department of Sanitation and QA standards.
- Keep floor clear of debris and spills.
- Perform all duties in accordance with Local, State and Federal regulations as they pertain to the Front-End operation.
- Perform all duties in accordance with Company rules, policies, safety requirements, and security standards, and all Local, State and Federal health and civil code regulations.
- Dress and groom according to Company policy, including uniform, name badge and hat or hair restraint requirements.
- Perform duties in accordance with QA hand washing standards and use disposable gloves when handling unpackaged foods.
- Greet all Customers and provide them with prompt, courteous service and assistance.
- Understand operation of cash register and follow all cash handling procedures.
- Accurately identify and scan product under correct department (when necessary).
- Regularly lift, pull, push and rotate merchandise that weights 25 lbs. and that occasionally weights up to 50 lbs.
- Check prices, and be knowledgeable about location of items in store.
- Accurately and quickly collect proper payment and provide proper change.
- Process all forms of payments (i.e., cash, credit, checks, EBT, WIC, Rain checks, coupons, vouchers, gift cards, etc) in accordance with Company guidelines.
- Promote for sale any current charitable promotions to Customers.
- Properly bag customer's orders safely and efficiently.
- Handle damaged or return-to-stock products according to Company policy, with priority attention given to refrigerated, perishable items, and sell by date.
- Recognize and be knowledgeable about various types of products carried in the store, including produce items.
- Stand at register station for duration of scheduled shift, which may exceed 8 hours per day.
- Understand and adhere to Company shrink guidelines as relates to Front-End operations.
- Perform duties in accordance with the Company's HAZCOM program and adhere to manufacturer's label instructions for the safe and proper use of all chemical products.
- Utilize and maintain equipment as required by department; report any equipment problems immediately.
- Complete all applicable department training programs.
- Perform all duties in accordance with all ShopRite Service Priorities (Safety, Friendliness, Presentation, and Efficiency).
- Maintain punctual and regular attendance.
- Work overtime as assigned.
- Work cooperatively with others.
- Must be 18 years or older to operate balers, hi-lo's, power jacks, and slicing machines.
- Perform other duties as assigned.
Important Disclaimer Notice: The above statements are only intended to represent the essential job functions and general nature of the work being performed and are not exhaustive of the tasks that an Associate may be required to perform. The employer reserves the right to revise this job description at any time and to require Associates to perform other tasks as circumstances or conditions of its business, competitive considerations, or the work environment change. This job description is not a guarantee of employment.
Benefits OverviewThis position is eligible for vision, dental, life insurance, and legal plan benefits, which become available on a graduated basis over time according to the terms of the collective bargaining agreement (\"CBA\"). Paid time off (sick time, personal days, vacation days, and holidays) will accrue on a graduated basis over time in accordance with the CBA. Retirement benefits (pension or 401k) become available over time in accordance with the CBA.
Title: Retail Host
Reports to: General Manager
Department: Retail
Required Permits/Licensing/Registration: Marijuana Establishment Agent Card and Jurisdictional Work Cards (as required)
FLSA Status: Non-Exempt
Supervisory Responsibilities: N/A
Overview:
Following policies set forth by the Company in concert with the Dispensary Management Team, provide support in the general operation of the company through retail sales and the oversight of all inventory and corresponding data entry required to maximize operational efficiency. Assist the management team with the activities and operations of the retail location, while abiding by policies, procedures, and operational guidelines established in the company training program and SOPs. Responsible for helping customers make informed purchasing decisions, ensuring they receive accurate and timely purchase fulfillment, and all matters relating to customer service and satisfaction.
Essential Functions:
- Responsible for helping retail customers in accordance with the companys mission, vision, goals, and objectives.
- Responsible for extensive retail product knowledge to provide customers assistance in making educated purchasing decisions.
- Responsible for completing any work assigned to them during their scheduled shift
- Accurate use and maintenance of the Point of Sale (POS) system
- Following proper cash handling procedures and discount/coupon application
- Answering the phone and greeting customers with a pleasant disposition
- Maintain accurate inventory counts and product sales
- Assist in the cannabis product inventory intake process according to quality assurance and inventory intake protocols
- Accurately prepare, package, and deliver curbside pickup orders to customers in designated parking area
- Verify identity of curbside pickup customers before initiating the exchange of currency for their purchase
- Ensure the correct amount of money has been remitted prior to providing customer with their purchase
- Complete curbside pickup transactions upon returning to the retail sales facility
- Maintaining medical patient confidentiality in accordance with HIPAA regulations
- Comprehension and application of all Security and safety compliance, procedures, and protocols
- Store organization, cleanliness, and general upkeep of sales floor and inventory areas
- Maintain open communication with the management team and other co-workers
- Report employee issues or customer concerns to supervisory staff
- Provide any necessary support to the management team to ensure successful retail operations, including without limitation: general daily activities, maintenance, and resolution of reported issues and/or customer complaints.
- Responsible for ensuring customer satisfaction and following the companys established policies and procedures for sales and customer service.
- Other duties as assigned
Job Specifications:
- Operate under the guidelines provided by company policies and procedures.
- Ability to understand and complete all given directives in a timely manner.
- Ability to communicate clearly whether verbally or in writing
- Basic understanding of compliance software and job specific information technology
- Adherence to all industry standards set forth by Local, State, and Federal regulations.
- Capacity to work autonomously to achieve daily directives and department goals.
- Flexible work schedule required; to include covering a vacant shift and/or facility issues in emergency situations as needed.
- Represent the company in a professional manner when communicating or interacting with all local community, state, or federal officials.
- Observe and maintain all safety procedures and protocols
Additional Functions:
- Ability to be flexible and work in various sectors of the department or company as needed and/or requested by their direct supervisor.
- Ability to listen well and communicate effectively orally and in writing with various audiences.
- Ability to use initiative and independent judgment appropriately.
- Ability to apply appropriate public relations skills in various situations and circumstances and to facilitate change as needed.
- The ability to work in a fast-paced, rapidly changing, and challenging environment.
- Must be proficient in Windows based software and point of sale applications.
- Must have excellent communications skills and attention to detail.
- Ability to interpret, understand, and comply with complex statutes, ordinances, regulations, standards, and laws.
- Understanding of applicable federal, state, and local laws and regulations as they pertain to the industry, personnel law, safety regulations, local municipal codes and organizational rules, regulations, directives, and standard operating procedures.
- Ability to establish and maintain effective working relationships with employees, management, governmental agencies, community members and the public.
- Ability to use standard office equipment, computer equipment and software including word processing, database management, spreadsheet applications and electronic mail.
- Must be a minimum of 21 years of age
- Must pass all required background checks
- Must be and remain compliant with all legal or company regulations for working in the industry
Minimum Education and Experience:
- Previous Customer Service experience preferred
- Equivalent combinations of education and experience may be considered, including internal experience.
Working Conditions:
- While performing the duties of this job, the employee is regularly required to perform grasping, walking, talking, hearing, seeing, standing, sitting, bending, twisting, lifting, climbing, and repetitive motions.
- PHYSICAL DEMANDS: Must be able to lift, carry and balance up to 40 pounds (100 pounds with assistance)
- Must be able to tolerate dusty, strong smelling marijuana odors and exposure to the product.
Salary
$14 USD per hourrecblid 9b5yatnv3ufl2f1lgz7km5lojj26n8