Remote Control Manual Jobs in Usa

Job Title: Logistics Representative Location: Piney Flats, TN Shift: 06:00 AM
- 04:30 PM Description: This position will act as a logistics team member by supporting inventory control and warehouse/shipping areas.

Job Responsibilities: Receive, handle, store, record, and distribute goods in warehouse.

Check goods for damage and for discrepancies between goods and invoices.

Accurately sort, label, and store goods for stock.

Navigate resources needed to find parts needed, part numbers, and vendors through various means (parts manual, drawings, internet research).

Arrange storage to optimize warehouse space.

Provide information for recording movement of incoming and outgoing materials and supplies, and recording entry of finished products to corresponding warehouse.

Enter data to maintain up-to-date stock records.

Quickly and efficiently retrieve stored information to address inquiries regarding inventory levels or delivery schedules.

Pick, pack, and dispatch outgoing goods according to requests or orders.

May assist at filing Haz Mat documents for domestic and international shipments.

Work with freight companies to acquire quotes or assist with pickups.

Assist with developing basic skill sets of others.

Demonstrate safe work habits to include wearing required PPE.

May coordinate routing and carrier selection.

Ensure all work is performed in accordance with regulatory requirements, production standards, and Business Conduct guidelines.

May provide reports and status updates to managers and interested parties as required.

For Repair Station receiving roles: Perform visual inspection of all incoming parts for the Repair Station, check for external visual damage, verify part numbers and serial numbers match to corresponding certification paperwork.

Other duties as assigned.

Minimum Qualifications: Education Requirements: High School Diploma or GED.

Position Requirements: 2-3 years of experience related to job duties.

Hazmat/Dangerous goods training required.

For Repair Station Inspection Privileges: Repair Station Inspection Privileges & Responsibilities class required.

Skills/Certifications: Ability to use a computer, including MS Office programs.

Attention to detail.

Ability to provide training and mentorship to other employees.

Ability to demonstrate complete incoming receiving inspections of parts/materials through receiving docks as per Repair Station Quality Control manual requirements (for repair station roles only).

Preferred Qualifications: DOT or IATA certificate.

Forklift License strongly preferred.

Associate degree.

Working Conditions/Physical Requirements: Ability to lift and carry objects weighing up to 25 lbs., and to team lift up to 50 lbs.

Ability to stand for extended periods.

Excellent hand-eye coordination and manual dexterity for handling small components and tools.

Flexibility to bend, stoop, and crouch as required for tasks.

Good vision, including the ability to focus on small details and identify defects.

Ability to operate computer, including keyboard, mouse, and software related to job duties.

Ability to communicate effectively with team members and supervisors regarding progress and potential issues.

Willingness to follow instructions and ask for clarification when needed.

Ability to work in an environment with exposure to various chemicals, dust, and odors, and various machine heat cycles (applicable to teams that support AA Manufacturing operations).

Founded in 1985, ATS is a company with a presence in the United States, Mexico and the United Kingdom. We are professionals in Industrial Maintenance and we make factories run better.
Fundada en 1985, ATS es una empresa con presencia en los Estados Unidos, México y el Reino Unido. Somos profesionales en mantenimiento industrial y hacemos que las fábricas funcionen mejor.

Principal Duties/Responsibilities:

* Travels to customer site for calibration, repair, and technical support when necessary.

* Reads quality control manual and testing specifications to obtain data to test or calibrate specific devices.

* Selects and installs accessories, such as adapters, indicating gauges, or holding devices on test or calibration fixture, and connects the instrument or device to the fixture, according to specifications, using hand tools.

* Sets controls to regulate factors, such as current flow, timing cycle, pressure, temperature, or vacuum, according to specifications, and activates test or calibration equipment.

* Observes readings on meters and gauges, and other displays and performance of device or instrument to identify functional defects and determine calibration requirements.

* Adjusts calibration mechanisms to obtain specified operational performance of device or instrument, using hand tools and precision measuring and calibrating instruments and equipment.

* Applies sealing compound on calibration mechanism to prevent readjustment of settings and loss of calibration.

* Rejects malfunctioning devices and routes devices to specified departments for rework or salvaging of parts.

* Prepares calibration certificates and data reports.

* Processes required service report paperwork.

* Interacts with other departments and personnel to resolve any related issues.

* Assists in creation of calibration procedures as necessary.

* Evaluates calibration/repair jobs.

* Assists in developing new product capabilities and standards.

* Performs necessary database maintenance.

* May disassemble the instrument or device to determine the cause of defective operation and notify supervisory personnel of findings.

* Participates in Service/Quality Initiative; continually improves processes; quantitatively monitors processes. Completes required quality core classes and uses skills and techniques presented. Uses the Core Values in work environment. Adheres to company/customer safety procedures.

Knowledge, Skills, Abilities (KSAs), & Competencies:

Essential KSAs:

* Associate's degree from a junior college or technical school, and four years of related experience or equivalent combination of education and experience.

* Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization; work with mathematical concepts such as probability and statistical inference, and fundamentals of plane and solid geometry and trigonometry; apply concepts such as fractions, percentages, ratios, and proportions to practical situations; apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; deal with problems involving several concrete variables in standardized situations.

Desirable KSAs:

* Must be a team player

* Organized

* Self-motivated and able to prioritize

Competencies:

* Communications

* Customer Focus

* Safety

Physical Demands and Working Conditions:

While performing the duties of this job, the employee is regularly required to stand; walk; use hands/fingers to handle, or feel; reach with hands and arms; climb, ascend/descend or balance to heights that may require a ladder or lift; stoop, kneel, crouch, or crawl in confined spaces; and talk or hear. The employee is occasionally required to sit. The employee must occasionally lift and/or move more than 50 pounds. The employee is regularly required to use close vision and color vision. The employee is occasionally exposed to outside weather conditions and risk of electrical shock. Work is typically performed in a factory environment and is usually very loud. In the factory environment, the employee may be exposed to hazardous materials and/or greasy or slippery factory floors.

ATS believes in fair and equitable pay. Please note that actual salaries may vary within the range, or be above or below the range, based on factors including, but not limited to, education, training, experience, professional achievement, business need, and location. We also offer market-leading benefit programs, including Medical, Dental, and Vision plans, PTO, 401k retirement plans with employer matching, tuition reimbursement, and more.

Pay Range: $58,240.00-$76,648.00 USD

ATS is committed to providing equal employment opportunities in all aspects of employment to all applicants and employees without regard to age, color, race, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, disability, veteran status, genetic information, or other legally protected status. Review the privacy policy here.

ATS se compromete a brindar igualdad de oportunidades de empleo en todos los aspectos del empleo a todos los solicitantes y empleados, independientemente de su edad, color, raza, religión, sexo (incluido el embarazo, identidad de género y orientación sexual), origen nacional, discapacidad, estatus de veterano, información genética u otro estatus legalmente protegido. Revisión de la política de privacidad aquí here.

ATS believes in fair and equitable pay. Please note that actual salaries may vary within the range, or be above or below the range, based on factors including, but not limited to, education, training, experience, professional achievement, business need, and location. We also offer market leading benefit programs including Medical, Dental and Vision plans, PTO, a 401k retirement plans with employer matching, tuition reimbursement, and more.

Pay Range$28.82—$36.85 USD
ATS is committed to providing equal employment opportunities in all aspects of employment to all applicants and employees without regard to age, color, race, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, disability, veteran status, genetic information, or other legally protected status. Review the privacy policy here.

ATS se compromete a brindar igualdad de oportunidades de empleo en todos los aspectos del empleo a todos los solicitantes y empleados, independientemente de su edad, color, raza, religión, sexo (incluido el embarazo, identidad de género y orientación sexual), origen nacional, discapacidad, estatus de veterano, información genética u otro estatus legalmente protegido. Revisión de la política de privacidad aquí here.
PDN-a14fac72-0584-49ac-892b-03d6336b73d1

How would you like to work in a place where your contributions and ideas are valued? A place where you can serve with compassion, pursue excellence and honor every voice? At Wellstar, our mission is simple, yet powerful: to enhance the health and well-being of every person we serve. We are proud to have become a shining example of what's possible when the brightest professionals dedicate themselves to making a difference in the healthcare industry, and in people's lives.

Work Shift

Day (United States of America)

Job Summary:

The Infection Preventionist is responsible for activities surrounding infection prevention and control with emphasis on
surveillance, investigation, data analysis/interpretation, consultation, and education. Through these activities, the
Infection Preventionist supports the Hospital Infection Prevention Program to improve patient outcomes in all clinical
areas as assigned by the director. This role serves as the Infection Prevention Officer.

Core Responsibilities and Essential Functions:

Surveillance: Demonstrates clinical competency and expertise in epidemiology. Demonstrates
understanding of NHSN definitions of infections used for surveillance purposes. Participates in the
development of a plan for routine surveillance of assigned patient groups. Conducts ongoing infection
prevention and/or control interventions and implements as appropriate. Reviews and interprets infection
surveillance data on a regular basis. Identifies clusters/potential outbreaks early.
Investigation: Initiates preliminary case finding and risk factor evaluation for the early detection of potential
problems, collaborates in planning for, and participates in the conduction of epidemiologic investigations
identified. Reports confirmed exposures (patient and/or personnel) to the appropriate internal and/or
external individuals. Integrates evaluation of improvements into surveillance practice.
Consultation: Initiates and provides routine consultation relating to the implementation of established
infection prevention and control policies/procedures. Seeks internal and external consultation as needed to
increase expertise to ensure appropriate investigative/interventional measures are implemented. Advises
department manager, faculty, staff, and students regarding infection problems and recommended
prevention and control measures.
Education: Provides formal, problem-oriented educational programs as assigned. Provides informal
education to staff members as needed. Develops, coordinates, and provides educational programs (i.e.
Asepsis, BSI bundle, etc.) as assigned.
Administrative Activities: Collaborates on an ongoing basis with the department director and HEP Staff.
Participates in of HEP staff meetings. Participates in the Infections Committee meetings as needed.
Participates in the routine review of the HEP policies and procedures. Participates in the routine review of
the Infection Control Manual in conjunction with the Infections Committee. Represents HEP on house-wide
and other committees as assigned.
Performs other duties as assigned
Complies with all Wellstar Health System policies, standards of work, and code of conduct.

Required Minimum Education:

- Bachelors Public Health or Bachelors Microbiology or Bachelors Health Science or Masters Other-Preferred

Required Minimum License(s) and Certification(s):

All certifications are required upon hire unless otherwise stated.

- BLS-I - Basic Life Support - Instructor or BLS - Basic Life Support or ARC-BLS - Amer Red Cross Basic Life Support

- RN - Reg Nurse (Single State)-Preferred

Additional License(s) and Certification(s):

Required Minimum Experience:

Education: additional years of relevant work experience and/or other specialized training can be used in lieu of minimum education requirement. Required and
Minimum 2 years experienced in healthcare setting Required and
Minimum 1 year experience in infection prevention practice Preferred

Experience as a Registered Nurse is highly preferred.

Required Minimum Skills:

Strong verbal and written communication.
Excellent teamwork and relationship building.
Demonstrated knowledge of basic principles of epidemiology, surveillance, data collection and analysis.
Personal time management skills are required.

Join us and discover the support to do more meaningful work-and enjoy a more rewarding life. Connect with the most integrated health system in Georgia, and start a future that gives you more.

Job Description

Job Description

Climate Control Resources LLC, a trusted HVAC leader in Prescott, Arizona for over 20 years, is hiring experienced technicians. We specialize in commercial and industrial applications, plus some unusual niches, as well as maintenance, automated controls, performance optimization, and chilled water systems. We are approximately 10% Residential, 20% niche, and 70% small commercial to industrial environments.

Key Responsibilities & What You Will Do:

* Install, service, troubleshoot, repair, inspect and maintain primarily commercial HVAC systems, including chillers, boilers (boiler knowledge, for example in a hospital setting - a big plus), air handlers, cooling towers, commercial refrigeration, and occasional residential projects.
* Diagnose issues with heating, ventilation, air conditioning, and related mechanical/electrical components in (mostly) commercial settings.
* Perform preventive maintenance, system startups, and efficiency upgrades to ensure reliable operation and compliance with regulations.
* Optimize efficiency with automated controls and energy upgrades.
* Read blueprints, schematics, and technical manuals; use diagnostic tools and controls software.
* Respond to emergency service calls and provide on-site solutions for critical commercial clients.
* Maintain accurate records, truck inventory, and safety protocols (OSHA, EPA standards).
* Mentor junior techs when needed and collaborate with project managers/engineers.
* Deliver exceptional customer service and problem-solving (especially the latter, be able to think through weird situations and come up with novel out of the box solutions).

Working Conditions:

* Ability to handle the physical workload.
* Ability to lift 50+ lbs, work at heights/ladders, and handle physical demands of industrial sites.
* Moderate physical effort is required, including standing, ladders, squatting, sitting for extended periods of time and exposure to the physical risks that come with working in HVAC.
* Reliable, safety-focused, and customer-oriented with good communication skills (we cannot overstate the importance of good communication skills as this is a mission-critical element with us).
* Work is performed in commercial, industrial and residential properties (mechanical rooms, in-home, attics, garages, crawl spaces, roofs).
* Willingness to work occasional overtime/on-call for emergency industrial needs.

Important Requirements:

* 5+ years of residential or commercial HVAC experience strongly preferred (we don't rule out ambitious newer technicians, but your actual skill level and capacity to show your knowledge will be thoroughly tested).
* Strong troubleshooting skills in large-scale systems, including chillers, cooling towers, and industrial / commercial setting.
* Mechanically inclined individual MUST have at minimum the basic tools of your trade.
* You MUST have a valid drivers license with an acceptable driving record.
* Must be efficient, organized and computer savvy (we use BuildOps as our FSM, so experience with that or other FSM's like ServiceTitan is a plus), and proficient at using laptops and tablets in the field.
* Ability to work with a high degree of integrity and promote a positive company image.
* Honest, dependable, self-motivated (super important to us), hard working (should go without saying), and have long-term goals with a willingness to work out of town when necessary (not a regular thing, but it does and will happen) and be occasionally on-call.
* Experienced plumbers and electricians looking to expand their skills are also welcome to apply.
* Knowledge of automated controls - increasingly a-must in this industry.
* EPA 608 (or equivalent) certification, along with other certs, is appreciated, and valid driver's license is a requirement.
* Strong diagnostics, safety focus, and communication skills.
* Punctual and utterly reliable - if you are those things, plus experienced or a diamond in the rough, good odds we can get you where you need to be on almost everything else.
* Love to learn new things, ideally to the point it's borderline pathological is a huge compensating plus.

Why Us?

* Competitive pay with overtime opportunities (year-round work, no slow seasons in industrial).
* Fully stocked company vehicle, uniforms, cell phone, and top-tier tools—no out-of-pocket costs.
* Ongoing training and reimbursement for advanced certifications.
* Supportive team environment with room for growth (lead tech or supervisor paths).
* Live and work in Prescott's stunning high-desert location—outdoor recreation, low traffic, family-friendly community.

If you're a proven industrial or commercial HVAC pro ready for rewarding, hands-on work with great pay and stability, or a seasoned apprentice looking to up their skills and experience to reach the next-level, we want to hear from you. Send your resume to us via ZipRecruiter.

Company Description
Climate Control Resources LLC** is an HVAC (heating, ventilation, and air conditioning) contracting company based in the Prescott area of Arizona, specifically serving Yavapai County and surrounding regions. We've been operating for over 20 years in Arizona (founded in 2005).

Our company emphasizes high-quality service, integrity, and customer satisfaction, with a focus on optimizing building performance and potentially reducing operating costs. We specialize in residential and commercial climate control services, including installation, repair, and maintenance of systems such as: Boilers, Chillers, Refrigeration systems, Building automated controls, Radiant hydronic systems, and also certain niche elements of HVAC that defy description (which is to say we often go where most angels fear to tread).

Company Description

Climate Control Resources LLC** is an HVAC (heating, ventilation, and air conditioning) contracting company based in the Prescott area of Arizona, specifically serving Yavapai County and surrounding regions. We've been operating for over 20 years in Arizona (founded in 2005).\r
\r
Our company emphasizes high-quality service, integrity, and customer satisfaction, with a focus on optimizing building performance and potentially reducing operating costs. We specialize in residential and commercial climate control services, including installation, repair, and maintenance of systems such as: Boilers, Chillers, Refrigeration systems, Building automated controls, Radiant hydronic systems, and also certain niche elements of HVAC that defy description (which is to say we often go where most angels fear to tread).

At Spectrum Control, most departments operate on a 4-day, 10-hour work schedule in exchange for a 3-day weekend. We offer competitive wages and PTO, plus our benefits begin on day 1 of employment. Come join a workforce where we put you first!
JOB SUMMARY:
The Quality Inspector inspects and tests materials and equipment to ensure compliance with specified drawings and procedures.
ESSENTIAL JOB FUNCTIONS:

• 
  
• Verify and inspect materials to match PO and MRP requirements in accordance with specification drawings, military standards, commercial standards, sampling plans and internal procedures as required.
  
• Perform screening of materials as specified on incoming inspection travelers and/or shop travelers.
  
• Perform first piece inspection actions and completion of AS 9102 forms required under AS9100 where applicable.
  
• Inspect devices under high-powered microscopes for verification of compliance or defect identification and initiate and submit deficiency forms on any non-compliant materials as outlined by company MRB procedures.
  
• Perform functional electrical measurements using LCR meters, multimeters and other test equipment.
  
• Program, set-up and operate the coordinate measuring machine (CMM) and perform basic maintenance and calibration on the CMM where necessary.
  
• Inspect detailed machined parts and assemblies per print requirements if in a machine shop setting.
  
• Conduct first article, first piece, in process and final inspection.
  
• Ensure compliance using mechanical measuring devices including, but not limited to: calipers, dial gauges and optical comparators and facilitate testing to ensure compliance.
  
• Maintain and organize quality documentation.
  
• Maintain critical task training and certification records.
  
• Perform quality and process improvement audits and assist manufacturing inspectors with internal and external inspections as directed.
  
• Perform other inspection, testing or quality related tasks as needed.
  

QUALIFICATIONS:

• 
  
• Education: High School or Equivalent
  
• Experience Years: 1-3 years
  
• Experience Type: Production, Quality Related Field OR
  
• Equivalent combination of education and experience
  
• Microsoft Office and web proficiency
  
• Able to read and interpret blueprints, operating and maintenance instructions, ISO 9000 and 9001 company procedure manuals, specifications and geometric tolerancing and bar graphs
  
• Ability to do basic math in all units of measure using whole numbers, common fractions and decimals
  
• Ability to use SolidWorks software where applicable
  
• Understanding of LAN and information systems
  
• IPC-A-610 and J-STD-001, IPC 600/3012 certification in certain areas
  

WORK ENVIRONMENT: Manufacturing Floor
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
Third-Party Recruiters
Please note, that per Spectrum Control Policy, we do not accept unsolicited resumes from third-party recruiters unless such recruiters are engaged to provide candidates for a specified opening and in alignment with our values and expectations. Any employment agency, person or entity that submits an unsolicited resume does so with the understanding that Spectrum Control will have the right to hire that applicant at its discretion without any fee owed to the submitting employment agency, person or entity. If you or your agency are interested in becoming an approved vendor please contact [email protected].

TITLE: Shift Manager (SM)

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

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

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

I. PROFITABILITY

A.Planning

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

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

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

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

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

1. Performs Banking Transactions

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

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

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

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

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

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

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

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

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

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

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

7.Assures compliance with team member consumption policies.

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

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

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

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

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

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

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

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

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

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

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

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

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

9.Eliminating supplemental tip credit pay.

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

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

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

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

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

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

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

2. Assuring a comfortable environment for customers.

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

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

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

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

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

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

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

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

D. Ensures quality products, which includes:

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

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

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

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

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

III.PEOPLE

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

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

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

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

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

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

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

1.Utilizing Coaching for Results, which includes:

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

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

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

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

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

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

IV. MARKETING

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

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

V. FACILITIES

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

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

VI. ADMINISTRATION

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

EQUIPMENT USED:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

2nd Class Inside Machinist (2nd Shift)
Purpose:
Steel America is seeking 2nd Class Inside Machinists experienced in Manual Machining and/or CNC Mills & Lathes to support operations in the Inside Machine Shop in Norfolk, VA.
Job Description:

• Examines blueprints, sketches, drawings, manuals, specifications, or sample parts to determine dimensions and tolerances of finished work piece, sequence of operations, and setup requirements.
• Perform complex operations on various machine tools, including drill presses, lathes, milling machines, boring machines, and precision grinding machines.
• Measure, mark, and scribe dimensions and reference points on material or work piece as guides for subsequent machining.
• Read precision instruments such as micrometers, calipers, and indicators.
• Select, align, and secure holding fixtures, cutting tools, attachments, accessories, and materials on machines such as mills, lathes, jig borers, grinders, and shapers.
• Select standard materials required for fabrication and machining work.
• Perform the machining operations, watch for problems in the production process, and check the accuracy of the finished piece against blueprints / verify conformance of finished work piece to specifications.
• Observe equipment to detect malfunctions or out-of-tolerance machining, adjust equipment controls as necessary, and verify accuracy of machine settings or programmed control data.
• Set up and operate all types of shop machining tools or equipment to manufacture various parts.
• Verifies dimensions and alignment of assembly, assembles parts into complete assembly.
• Install machined replacement parts in mechanisms, machines, and equipment, and tests operation of unit to ensure functionality and performance.
• Develops specifications from general description and draws sketch of part or product to be fabricated.
• Confers with engineers, production personnel, programmers, or others to resolve machining or assembly problems.
• Work includes small and large assembly, and machining of heavy steel.
• Apply knowledge of mechanics, shop mathematics, machinability of materials, and machine shop procedures
• Perform machine maintenance and is responsible for keeping work are clean and the immediate reporting of safety issues to Supervisor.
• Use various hand and power tools for the completion of job tasks.
• Work independently to complete responsibilities.
• Other duties as assigned.
  

Qualifications:

• Must have ability to read and interpret blueprints, drawings, and other technical trade related documents.
• Must have at least five (5) years of experience operating manual OR CNC lathes and milling machines.
• Must have Manual Machinist experience as follows:
  
  • Under minimal supervision, a manual machinist sets up and operates manually controlled machines in skilled precision and bench work in the fabrication, maintenance, repair, and alteration of machinery, machine parts, tools, and equipment.
• Must have CNC Mills & Lathes experience as follows:
  • Requires knowledge of some CNC programming with the ability to perform minor program edits on the shop floor. Requires more than CNC operation experience.
• Must have mechanical ability, manual dexterity, and hand/eye coordination required to perform various projects, per drawings, sketches, and verbal or written instructions.
• Must be familiar with the use of precision measuring instruments: outside/inside micrometers, depth mics, venires, etc.
• Must be able to write comprehensive Condition Found Reports (CFR) describing the material condition of the parts and assemblies being worked and recommendations for repair.
• Must be familiar with threading and the various measuring/gauging requirements.
• Must be skilled in the selection, set-up, and operation of the appropriate tool(s) for a given type of work.
• Must be able to work effectively with others.
• Must be a steady, reliable worker.
• Must be able to perform duties with minimal supervision.
• Must have own tools.
• Must have regular, reliable attendance.
  

Preferred Qualifications:

• Forklift and overhead crane experience preferred.
• Knowledge of CNC programming preferred.
  

Travel Requirements:

• Minimal Travel; 10% or less.
  

Physical Requirements:

• Must be able to lift, carry and transport heavy equipment and boxes. The exact weight requirements will be determined by the specific job, but no less than 20 lbs.
• Able to work on and climb ladders, work in extreme temperature environments, aboard ships, in shipyards, under industrial conditions and in confined spaces, including enter and moving through manholes.
• Able to perform other duties as required which may involve high heat, humidity, noise and dirty conditions.
• Frequent exposure to noise due to machinery and equipment.
• Employee is required to operate trucks, forklifts & man-lifts.
• While performing the duties of this job, you may frequently be required to stand, walk & sit; use hands or fingers; handle or feel; talk and hear. Occasionally required to reach with hands and arms, climb and balance, stoop, squat, kneel, twist and crawl.
• Work in extreme temperatures and conditions. At times you will work in areas that have less adequate ventilation
• Frequent use of respirator.
  

Respect, Pride, Truth, Family - These are our VALUES and the guidelines that make us a leader in our industry. We are pleased and confident in stating that our skilled employees are among the most respected experts in the ship repair industry.
Colonna's Shipyard Inc., and its divisions, are committed to ensuring equal employment opportunities for all job applicants and employees. Employment decisions are based upon job-related reasons regardless of an applicant's race, color, religion, sex, sexual orientation, gender identity, age, national origin, disability, marital status, genetic information, protected veteran status, or any other status protected by law.
Additionally, Colonna's Shipyard provides a variety of benefits to support your best health, wellness, and future, to include medical/dental/vision options, company paid disability insurances, 401k with match, legal services, as well as company paid holidays and paid time off (PTO).

Title: Compliance Program Manager - HR Systems & Workforce Regulations

Duration: 3-6 months

Work Location: Remote / Hybrid - Jacksonville, FL

****FINAL interview will be required to be onsite**** Please confirm candidate is willing to travel for final interview.

Summary: This role focuses on operational compliance and system control alignment within Human Resources.

Role Purpose

This role is responsible for establishing, documenting, and stabilizing HR compliance programs related to federally and state-regulated workforce requirements, and for strengthening audit controls within a recently implemented HCM platform.

The Compliance Program Manager will design repeatable processes, control documentation, and verification mechanisms that ensure HR systems and core HR processes operate in alignment with:

• 
  
• Federal and state employment compliance requirements
  
• Internal HR policies, plan documents, and programs
  
• Common core HR processes (hire, job changes, leave, time eligibility, employee data)
  

This role focuses on operational compliance and system control alignment, not legal interpretation and not payroll execution.

Expected Outcomes

• 
  
• Documented, repeatable compliance programs with clear ownership
  
• Audit-ready evidence for regulated workforce requirements
  
• Clear visibility into system-enforced vs manual controls
  
• Reduced reliance on institutional knowledge
  
• Clean handoff to internal HR Compliance governance
  

Key Responsibilities

1. Employment Compliance Program Re-Design

• 
  
• Re-establish and make process improvement recommendations for Federal and state compliance workplace obligations (EEO-1 reporting, VETS-4212, Affirmative Action plan requirements, Federal and state labor law posters, I-9, etc.) for a complex, matrixed enterprise with multiple HCM systems
  
• Develop a compliance requirements inventory (federal, state, and local)
  
• Define ownership, evidence standards, review cadence, and escalation paths
  
• Revise related process documentation (e.g., SOPs, desktop procedures, flow diagrams)
  
• Create a compliance calendar with deadlines, triggers, and dependencies
  

2. HR System & Control Alignment (New HCM)

• 
  
• Map regulated requirements and internal policies to HCM system controls
  
• Identify where system configurations are fully or partially automated and where excessive reliance on manual processes or workarounds
  
• Document policy-system-process alignment for core HR domains (total rewards, staffing, job data, employee classifications, policy adherence, etc.)
  
• Establish audit-ready documentation for system-based controls
  

3. Audit & Verification Framework

• 
  
• Design lightweight system control validation approaches (sampling, evidence review)
  
• Define configuration attestation expectations for system owners
  
• Identify and document control gaps and risk exposures
  
• Support internal audit readiness (without performing audit activities)
  

4. Governance & Integration

• 
  
• Integrate compliance programs into a committee-style operating model
  
• Establish a sustainable handoff model to internal HR Compliance ownership including a review schedule and RACI
  

Explicitly Out of Scope

• 
  
• Legal interpretation of employment law
  
• Policy drafting or legal language development
  
• Payroll processing or payroll system controls
  
• Employee relations case management
  
• Training delivery or change management execution
  

Qualifications

• 
  
• 5+ years in HR compliance, workforce compliance, or employment-related governance
  
• Hands-on experience with:
  
  • 
    
  • Employer filings (EEO-1, VETS 4212, CA Pay Filing)
    
  • Federal employer requirements
    
  • Multi-state employment compliance operations
    
  
  
  
• Demonstrated experience building or re-establishing compliance programs, not just running tasks
  
• Experience working with HRIS/HCM systems in a compliance or controls capacity
  
• Experience in regulated environments (healthcare, insurance, financial services, or similar)
  

Required

• 
  
• Strong understanding of:
  
  • 
    
  • Federal workforce compliance requirements
    
  • State employment law variability and tracking
    
  • HR data dependencies for regulatory filings
    
  
  
  
• Ability to translate regulatory requirements into process and system controls
  
• Comfortable documenting gaps, risks, and manual dependencies
  
• Strong documentation and process design skills
  
• Able to work cross-functionally with HR, Legal, IT, Internal Audit, and Compliance
  

Preferred

• 
  
• Oracle HCM, Peoplesoft or similar enterprise HCM experience
  
• Prior partnership with Internal Audit or Compliance functions
  
• Experience supporting system implementations or post-go-live stabilization
  

REQUISITION NOTES (HIGHLY RECOMMENDED)

Important Screening Guidance:

This role is not an HR generalist, ER role, or policy writer. We are seeking candidates with hands-on employment compliance program experience (e.g., EEO-1, labor law posters, multi-state workforce compliance) and experience documenting and validating HR system controls.

Candidates should be comfortable identifying gaps between regulatory requirements, HR policies, and system behavior, and documenting audit-ready controls. Payroll execution and legal interpretation are out of scope.

IDEAL CANDIDATE BACKGROUND (FOR SOURCING)

Strong fits:

• 
  
• Employment Compliance Manager (former or contract)
  
• HR Compliance Program Manager
  
• Workforce Compliance Lead
  
• HRIS Controls / Governance Specialist
  
• Internal Audit professional with HR compliance exposure
  

Avoid:

• 
  
• ER specialists
  
• Payroll managers
  
• Policy analysts without regulatory filing experience
  
• Change management consultants
  

Position is offered by a no fee agency.

Payrate: $22-24/hr (Depending on experience) Summary: Supports Aero shop and Machine shop in running large CNC/Manual lathes, CNC/Manual VTL’s, and CNC/Manual Mills.

Holds tight tolerances meeting OEM requirements and specifications.

Reads and interprets blueprints, sketches, drawings, manuals, specifications, or sample parts.

Responsibilities: Support safety culture and drive a safe to start mindset.

Align large rotors, gas components, and parts within tight tolerances for machining, grinding, and runout corrections.

Program CNC lathes, VTL’s, and milling machines.

Read and interpret documents such as OEM drawings, REI’s, Work Instructions, and Digital Routers.

Calculate and set controls to regulate machining factors such as speed, feed, coolant flow, and depth and angle of cut.

Start and observe machine operation to detect malfunctions or out-of-tolerance machining and adjust machine controls as required.

Select, align, and secure holding fixtures, cutting tools, attachments, accessories, and materials on machines such as mills, lathes, and grinders.

Requirements: High School Diploma or equivalent.

10 years related experience or equivalent combination of education and experience.

Required Skills: Advanced/expert skill level in indicating parts, turning OD's, turning ID’s, grinding, and burnishing on CNC mill, CNC lathe, and NC (figure feed rates), Manual mill, Manual lathe, and Manual VTL.

Ability to operate Manual machines as well as CNC machines.

Working knowledge of geometric dimensioning and tolerancing (GD & T).

Ability to apply basic concepts of algebra and geometry.

Preferred Skills: Experience in Gas turbine repair (HSPT, GE10's, Fr3, Fr5, Fr6, and F7) Rotors and component machining.