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Shift Leader - Urgently Hiring
Salary not disclosed
TITLE: Shift Leader (SL)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
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Sales Consultant - Pinnacle Off Premise (Plano)
$21.15
What You Need To Know
Shape a remarkable future with us. Build a career working for an industry leader that truly invests in their people – and equips them with leading technology, continuous learning, and the ability to bring their best selves to work. As the preeminent wine and spirits distributor, Southern Glazer’s isn't just one of Forbes’ Top Private Companies; it's a family-owned business with deep roots dating back to 1933.
Southern Glazer’s is proud of its well-earned positive reputation, continually achieving accolades for our outstanding workplace culture. We take pride in creating a culture where our people are valued, supported, and provided opportunities for growth and belonging.
As a full-time employee, you can choose from a wide-ranging menu of our Top Shelf Benefits, including comprehensive medical and prescription drug coverage, dental and vision plans, tax-saving Flexible Spending Accounts, disability coverage, life insurance plans, and a 401(k) plan. We also offer tuition assistance, a wellness program, parental leave, vacation accrual, paid sick leave, and more.
By joining Southern Glazer’s, you would be part of a team that values excellence, innovation, and community. This is more than just a job – it's an opportunity to build the future of beverage distribution and grow with a company that truly cares about its people.
Southern Glazer’s offers a competitive compensation package with a salary of $44000 / year plus incentives and auto allowance/reimbursement. This salary range is an average range for this position. In determining a final offer, the company will evaluate a specific candidate's education, skills and experience and will make an offer appropriately.
OverviewThe Sales Consultant represents Southern Glazer’s in the market as a member of the Southern Glazer’s family. This individual is passionate, innovative, and self-motivated with a business-oriented and customer-focused mindset. The Sales Consultant’s primary responsibilities are to visit the customer, have the right consultative sales conversations, and increase sales revenue. Face-to-face consultative selling built on trusting relationships drives maximum value to our customer and supplier partners as well as to the SGWS organization.
Primary Responsibilities- Build positive, credible, lasting customer relationships based on trust
- Discover and identify customer business growth needs
- Develop a customer business growth plan for each account and build a pipeline of selling opportunities to drive incremental sales above base business
- Analyze data and insights to increase sales, grow customer business, and better achieve objectives
- Regularly and consistently pre-plan account visits with an agenda, service purpose, and selling opportunities documented in CRM (Proof)
- Prioritize sales activities to achieve objectives based on each customer business growth plan
- Visit accounts regularly, capture visit notes, and build visit plans considering previous visit outcomes and document in CRM (Proof)
- Maintain deep knowledge of SGWS products and correctly present and position them in each account
- Propose selling solutions to each customer and win the sale using consultative selling skills
- Achieve internal SGWS and supplier objectives as prioritized by management
- Manage customer issue resolution, seek additional opportunities to support the customer’s needs, and support business growth by providing customers with useful information and guidance
- Adapt the selling approach based on each customer’s buying styles and individual business needs
- Be knowledgeable and experienced in all accounts staying current with what competitors are offering and how SGWS products are positioned relative to the competition
- Document and maintain account- and customer-specific information in CRM (Proof)
- Participate in sales meetings, on-site training, and supplier events as required
- Perform other duties as assigned
- 21 years or older
- Able to analyze and understand data and information
- Able to leverage SGWS technology to perform duties and responsibilities
- Able to build and structure customer presentations and product proposals
- Proficient in using mobile devices (e.g., iPad®, smartphone) and online communication techniques (email, posting, texting, etc.) in a professional manner
- Able to consistently achieve results, even under tough circumstances
- Able to take responsibility for own actions and results; commits to providing a consistently high level of service to customers, suppliers, colleagues, and management
- Able to communicate effectively through various methods and express self clearly and concisely while appropriately tailoring the message to the audience
- Able to be nimble in ambiguity; be open to change; embrace innovative ideas
- Team player; works collaboratively with others
- Able to work in a fast-paced, results-driven environment
- Must possess a reliable vehicle, a valid driver’s license, and the ability to obtain and maintain auto liability insurance on their vehicle in compliance with SGWS company requirements.
- High School Diploma or GED required
- Able to travel as needed
- Must be at least 21 years of age
- Physical demands with activity or condition for a considerable amount of time may include sitting and typing/keyboarding using a computer (e.g., keyboard, mouse, and monitor) or mobile device
- Physical demands with activity or condition may include walking, bending, reaching, standing, squatting, and stooping
- Physical demands with activity or condition for a considerable amount of time include driving throughout the day with segments up to 2 hours
- May require lifting/lowering, pushing, carrying, or pulling up to 48lbs
This position is deemed a safety-sensitive position. As such, any person who is given a conditional offer of employment will be required to pass a drug test.
EEO StatementSouthern Glazer's Wine and Spirits, an Affirmative Action/EEO employer, prohibits discrimination and harassment of any type and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. SGWS complies with all federal, state and local laws concerning consideration of a qualified applicant's arrest and/or criminal conviction records. Southern Glazer's Wine and Spirits provides competitive compensation based on estimated performance level consistent with the past relevant experience, knowledge, skills, abilities and education of employees. Unless otherwise expressly stated, any pay ranges posted here are estimates from outside of Southern Glazer's Wine and Spirits and do not reflect Southern Glazer's pay bands or ranges.
If you have any questions or concerns about whether this posting complies/adheres with local pay transparency requirements, please contact the SGWS talent acquisition team at
permanent
S
Sales Consultant - Total Wine
🏢 Southern Glazer's Wine & Spirits
$21.15
What You Need To Know
Shape a remarkable future with us. Build a career working for an industry leader that truly invests in their people – and equips them with leading technology, continuous learning, and the ability to bring their best selves to work. As the preeminent wine and spirits distributor, Southern Glazer’s isn't just one of Forbes’ Top Private Companies; it's a family-owned business with deep roots dating back to 1933.
Southern Glazer’s is proud of its well-earned positive reputation, continually achieving accolades for our outstanding workplace culture. We take pride in creating a culture where our people are valued, supported, and provided opportunities for growth and belonging.
As a full-time employee, you can choose from a wide-ranging menu of our Top Shelf Benefits, including comprehensive medical and prescription drug coverage, dental and vision plans, tax-saving Flexible Spending Accounts, disability coverage, life insurance plans, and a 401(k) plan. We also offer tuition assistance, a wellness program, parental leave, vacation accrual, paid sick leave, and more.
By joining Southern Glazer’s, you would be part of a team that values excellence, innovation, and community. This is more than just a job – it's an opportunity to build the future of beverage distribution and grow with a company that truly cares about its people.
Southern Glazer’s offers a competitive compensation package with a salary of $44000 / year plus incentives and auto allowance/reimbursement. This salary range is an average range for this position. In determining a final offer, the company will evaluate a specific candidate's education, skills and experience and will make an offer appropriately.
OverviewThe Sales Consultant represents Southern Glazer’s in the market as a member of the Southern Glazer’s family. This individual is passionate, innovative, and self-motivated with a business-oriented and customer-focused mindset. The Sales Consultant’s primary responsibilities are to visit the customer, have the right consultative sales conversations, and increase sales revenue. Face-to-face consultative selling built on trusting relationships drives maximum value to our customer and supplier partners as well as to the SGWS organization.
Primary Responsibilities- Build positive, credible, lasting customer relationships based on trust
- Discover and identify customer business growth needs
- Develop a customer business growth plan for each account and build a pipeline of selling opportunities to drive incremental sales above base business
- Analyze data and insights to increase sales, grow customer business, and better achieve objectives
- Regularly and consistently pre-plan account visits with an agenda, service purpose, and selling opportunities documented in CRM (Proof)
- Prioritize sales activities to achieve objectives based on each customer business growth plan
- Visit accounts regularly, capture visit notes, and build visit plans considering previous visit outcomes and document in CRM (Proof)
- Maintain deep knowledge of SGWS products and correctly present and position them in each account
- Propose selling solutions to each customer and win the sale using consultative selling skills
- Achieve internal SGWS and supplier objectives as prioritized by management
- Manage customer issue resolution, seek additional opportunities to support the customer’s needs, and support business growth by providing customers with useful information and guidance
- Adapt the selling approach based on each customer’s buying styles and individual business needs
- Be knowledgeable and experienced in all accounts staying current with what competitors are offering and how SGWS products are positioned relative to the competition
- Document and maintain account- and customer-specific information in CRM (Proof)
- Participate in sales meetings, on-site training, and supplier events as required
- Perform other duties as assigne
- Able to analyze and understand data and information
- Able to leverage SGWS technology to perform duties and responsibilities
- Able to build and structure customer presentations and product proposals
- Proficient in using mobile devices (e.g., iPad®, smartphone) and online communication techniques (email, posting, texting, etc.) in a professional manner
- Able to consistently achieve results, even under tough circumstances
- Able to take responsibility for own actions and results; commits to providing a consistently high level of service to customers, suppliers, colleagues, and management
- Able to communicate effectively through various methods and express self clearly and concisely while appropriately tailoring the message to the audience
- Able to be nimble in ambiguity; be open to change; embrace innovative ideas
- Team player; works collaboratively with others
- Able to work in a fast-paced, results-driven environment
- Must possess a reliable vehicle, a valid driver’s license, and the ability to obtain and maintain auto liability insurance on their vehicle in compliance with SGWS company requirements.
- High School Diploma or GED required
- Able to travel as needed
- Must be at least 21 years of age
- Physical demands with activity or condition for a considerable amount of time may include sitting and typing/keyboarding using a computer (e.g., keyboard, mouse, and monitor) or mobile device
- Physical demands with activity or condition may include walking, bending, reaching, standing, squatting, and stooping
- Physical demands with activity or condition for a considerable amount of time include driving throughout the day with segments up to 2 hours
- May require lifting/lowering, pushing, carrying, or pulling up to 48lbs
Southern Glazer's Wine and Spirits, an Affirmative Action/EEO employer, prohibits discrimination and harassment of any type and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. SGWS complies with all federal, state and local laws concerning consideration of a qualified applicant's arrest and/or criminal conviction records. Southern Glazer's Wine and Spirits provides competitive compensation based on estimated performance level consistent with the past relevant experience, knowledge, skills, abilities and education of employees. Unless otherwise expressly stated, any pay ranges posted here are estimates from outside of Southern Glazer's Wine and Spirits and do not reflect Southern Glazer's pay bands or ranges.
If you have any questions or concerns about whether this posting complies/adheres with local pay transparency requirements, please contact the SGWS talent acquisition team at
permanent
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Sales Consultant - Fine Wine On/Off Premise Combo
✦ New 🏢 Southern Glazer's Wine & Spirits
Salary not disclosed
What You Need To Know
Shape a remarkable future with us. Build a career working for an industry leader that truly invests in their people – and equips them with leading technology, continuous learning, and the ability to bring their best selves to work. As the premier wine and spirits distributor, Southern Glazer’s isn't just one of Forbes’ Top Private Companies; it's a family-owned business with deep roots dating back to 1933.
The reputation of Southern Glazer’s is well-established, and it's no surprise that we are regularly recognized for our culture. Southern Glazer’s has been recognized by Newsweek as one of America’s Greatest Workplaces for Inclusion and Diversity, as well as for Women and Parents and Families. These accolades speak volumes about our commitment to creating a supportive and inclusive culture of belonging for all employees.
As a full-time employee, you can choose from a wide-ranging menu of our Top Shelf Benefits, including comprehensive medical and prescription drug coverage, dental and vision plans, tax-saving Flexible Spending Accounts, disability coverage, life insurance plans, and a 401(k) plan. We also offer tuition assistance, a wellness program, parental leave, vacation accrual, paid sick leave, and more.
By joining Southern Glazer’s, you would be part of a team that values excellence, innovation, and community. This is more than just a job – it's an opportunity to build the future of beverage distribution and grow with a company that truly cares about its people.
OverviewThe Sales Consultant represents Southern Glazer’s in the market as a member of the Southern Glazer’s family. This individual is passionate, innovative, and self-motivated with a business-oriented and customer-focused mindset. The Sales Consultant’s primary responsibilities are to visit the customer, have the right consultative sales conversations, and increase sales revenue. Face-to-face consultative selling built on trusting relationships drives maximum value to our customer and supplier partners as well as to the SGWS organization.
Primary Responsibilities- Build positive, credible, lasting customer relationships based on trust
- Discover and identify customer business growth needs
- Develop a customer business growth plan for each account and build a pipeline of selling opportunities to drive incremental sales above base business
- Analyze data and insights to increase sales, grow customer business, and better achieve objectives
- Regularly and consistently pre-plan account visits with an agenda, service purpose, and selling opportunities documented in CRM (Proof)
- Prioritize sales activities to achieve objectives based on each customer business growth plan
- Visit accounts regularly, capture visit notes, and build visit plans considering previous visit outcomes and document in CRM (Proof)
- Maintain deep knowledge of SGWS products and correctly present and position them in each account
- Propose selling solutions to each customer and win the sale using consultative selling skills
- Achieve internal SGWS and supplier objectives as prioritized by management
- Manage customer issue resolution, seek additional opportunities to support the customer’s needs, and support business growth by providing customers with useful information and guidance
- Adapt the selling approach based on each customer’s buying styles and individual business needs
- Be knowledgeable and experienced in all accounts staying current with what competitors are offering and how SGWS products are positioned relative to the competition
- Document and maintain account- and customer-specific information in CRM (Proof)
- Participate in sales meetings, on-site training, and supplier events as required
- Perform other duties as assigned
- 21 years or older
- Able to analyze and understand data and information
- Able to leverage SGWS technology to perform duties and responsibilities
- Able to build and structure customer presentations and product proposals
- Proficient in using mobile devices (e.g., iPad®, smartphone) and online communication techniques (email, posting, texting, etc.) in a professional manner
- Able to consistently achieve results, even under tough circumstances
- Able to take responsibility for own actions and results; commits to providing a consistently high level of service to customers, suppliers, colleagues, and management
- Able to communicate effectively through various methods and express self clearly and concisely while appropriately tailoring the message to the audience
- Able to be nimble in ambiguity; be open to change; embrace innovative ideas
- Team player; works collaboratively with others
- Able to work in a fast-paced, results-driven environment
- Must possess a reliable vehicle, a valid driver’s license, and the ability to obtain and maintain auto liability insurance on their vehicle in compliance with SGWS company requirements.
- High School Diploma or GED required
- Able to travel as needed
- Must be at least 21 years of age
- Physical demands with activity or condition for a considerable amount of time may include sitting and typing/keyboarding using a computer (e.g., keyboard, mouse, and monitor) or mobile device
- Physical demands with activity or condition may include walking, bending, reaching, standing, squatting, and stooping
- Physical demands with activity or condition for a considerable amount of time include driving throughout the day with segments up to 2 hours
- May require lifting/lowering, pushing, carrying, or pulling up to 56lbs
This position is deemed a safety-sensitive position. As such, any person who is given a conditional offer of employment will be required to pass a drug test.
EEO StatementSouthern Glazer's Wine and Spirits, an Affirmative Action/EEO employer, prohibits discrimination and harassment of any type and provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. SGWS complies with all federal, state and local laws concerning consideration of a qualified applicant's arrest and/or criminal conviction records. Southern Glazer's Wine and Spirits provides competitive compensation based on estimated performance level consistent with the past relevant experience, knowledge, skills, abilities and education of employees. Unless otherwise expressly stated, any pay ranges posted here are estimates from outside of Southern Glazer's Wine and Spirits and do not reflect Southern Glazer's pay bands or ranges.
If you have any questions or concerns about whether this posting complies/adheres with local pay transparency requirements, please contact the SGWS talent acquisition team at
\
permanent
P
Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.
The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.
In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.
These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.
The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I.
PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.
This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1.
Performs Banking Transactions
- a.
Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.
The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii.
The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii.
The final deposit will be all remaining cash plus checks, minus the change fund.
- iv.
The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v.
Assure the "Weekly Deposit Log" is completed for each deposit made.
- b.
If requested by the RGM, the other managers shall perform the following tasks.
These are the responsibility of the RGM, but may be delegated to other managers.
- i.
Picks up validated deposit slips at the bank.
- ii.
Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".
- iii.
Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member "banks", following all established manual and computer procedures.
1.
Establishes the correct number of cash drawers.
Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.
Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.
2.
Establishes cash banks for delivery drivers.
3.
As needed, will operate cash drawer following established procedures for cash drawer operation.
4.
As necessary, money is removed from cash drawers from time to time and secured in the safe.
5.
Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6.
Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7.
Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8.
Inform the RGM anytime cash short exceeds $5 for a day.
9.
Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.
This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.
This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.
This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.
Weight of items varies from 10 to 50 pounds.
Full load on two-wheeled hand truck may exceed 500 pounds.
Generally, ensures that more than one person is available to perform this task.
- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.
This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.
Updates team member records as needed.
2.
Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3.
Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4.
Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.
Organized … a place for everything, and everything in its place
- ii.
Lineal Flow … eliminate or minimize back tracking
- iii.
Have all items located closest to the next step in the product assembly process
- iv.
Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11.
Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12.
If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II.
CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.
Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2.
Assuring a comfortable environment for customers.
3.
Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4.
Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
Complaints may be received in person, by phone, or in writing.
Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a.
B.L.A.S.T.
is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.
Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B.
Ensures customers receive prompt, quality service.
This includes: 1.
If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2.
Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3.
Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4.
Personally serving customers as required to meet the demand of the volume of business.
5.
Ensuring customers are greeted properly and seated as quickly as appropriate.
6.
Recognizing and dealing effectively with the special needs of customers.
7.
Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8.
Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9.
Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10.
Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11.
Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12.
Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13.
Delivering pizzas as necessary to meet the demands of the business.
14.
Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.
This includes: 1.
Maintaining Food Safe Temperatures for all ingredients and products.
2.
Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3.
Ensuring that procedures for receiving, handling and storing ingredients are followed.
4.
Recognizing and correcting any raw ingredients or product problems.
5.
Maintaining inventory levels which assure product freshness and no outages.
6.
Eliminating the potential for cross contamination.
7.
Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8.
Ensuring salad bar is maintained according to standards of operation (restaurant only).
9.
Personally preparing ingredients as necessary.
D.
Ensures quality products, which includes: 1.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2.
If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3.
Following proper procedures to process customer orders.
4.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5.
Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6.
Maintaining inventory levels which assure product freshness and no outages.
7.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8.
Assuring all products are prepared according to exact specifications, recipes and procedures.
9.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.
Restrooms.
2.
Table tops; booth backs and seats; and chair seats.
3.
Silverware, plateware, and glassware.
4.
Dining room floors.
5.
Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.
This involves: 1.
Attending training sessions.
2.
Reading "Rollout Guides" or other resources.
3.
Assisting the RGM with training restaurant team members of new procedures or changes.
4.
Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5.
If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.
Building relationships with team members based on mutual trust and respect.
2.
Communicating and following the Daland "5 Star" Vision and Core Beliefs.
3.
Promoting teamwork.
4.
Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5.
Informing the RGM of all team member grievances.
6.
Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7.
Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8.
Performing consistent administration of and compliance with Company policies and procedures.
9.
Communicating effectively with the crew and management team.
10.
Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B.
Assists the RGM with managing the size and quality of staff.
The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.
Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.
Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2.
Continuously recruiting and taking applications from job candidates.
3.
If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4.
If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5.
Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.
This involves: 1.
Following Company training policies and meeting Pizza Hut Training Standards.
2.
Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3.
Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.
Manages team member performance and supervises work.
This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E.
Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.
This includes: 1.
Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2.
Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F.
Assists RGM with personnel administration functions, which includes: 1.
Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2.
Documenting required payroll data for team members, including accurate recording of hours; 3.
Managing worker's compensation claims, etc.
in accordance with Company policies and procedures.
4.
Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV.
MARKETING A.Implements marketing programs to increase business.
This includes: 1.
Engaging in positive community/public relations for Pizza Hut.
2.
Providing input for promotional ideas.
3.
Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.
Properly executing authorized marketing programs, including new product tests.
5.
Taking initiative to recommend new opportunities for increasing business.
V.
FACILITIES A.Maintains a quality environment for our customers and team members.
This includes: 1.
Conducting routine Preventive Maintenance on the facility and equipment.
2.
Taking corrective actions pursuant to the RGM's safety inspections.
3.
Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4.
Maintaining cleanliness and sanitation in all areas of the restaurant.
5.
Organizing all work space to ensure ease of operation.
6.
Providing a quality work environment that is safe and complies with all OSHA regulations.
7.
Cleaning and organizing refrigeration units.
8.
Ensuring floors are clean and free from obstruction.
9.
Keeping HVAC vents and filters clean.
10.
Ensuring trash is disposed of promptly and according to security procedures.
11.
Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12.
Ensuring all equipment is used according to proper operational procedures.
13.
Keeping restrooms cleaned and stocked.
14.
Keeping food prep areas cleaned and sanitized according to approved procedures.
15.
Ensuring the daily cleaning and maintenance of all equipment.
16.
Correcting any unsafe conditions.
17.
Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI.
ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.
This involves these processes: 1.
Review of the Inventory on Hand is performed.
The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.
The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2.
Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3.
Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
This involves these processes: 1.
Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2.
Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3.
Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.
This involves these processes: 1.
Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2.
Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3.
Forecasting anticipated sales volume by shift, by day and by week.
The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.
Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4.
Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5.
Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6.
Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7.
Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.
This includes these processes: 1.
At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2.
Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3.
Cash on hand is counted and reconciled against total sales.
4.
Total deposit is calculated, and a deposit is prepared.
5.
Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6.
All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.
This includes these processes: 1.
Completing, as required, the Weekly Sales Analysis and analyzing it.
2.
Completing the Weekly Inventory.
3.
Completing the payroll functions.
4.
Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5.
Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6.
Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.
However, these functions are considered "non-essential" to the position.
The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.
This involves these processes: 1.
Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.
Signing the delivery receipt/packing slips for amount of goods received.
2.
Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.
Weight of items varies.
Generally, more than one person is available to perform this task.
3.
Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.
In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.
Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.
Banks are generally at a distance requiring a person to drive to the bank.
Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.
Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.
Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.
There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position.
This includes these processes: 1.
Sufficient physical strength to lift most items used in the operation of the restaurant.
2.
Sufficient communication skills.
Position involves communicating with team members, superiors and customers.
3.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.
The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.
Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.
Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.
Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.
As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.
Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.
Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.
Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".
This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".
This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.
It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".
This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".
A generic term used to describe a variety of containers used to hold food items served on a salad bar.
Knives, spoons, spatulas and other common utensils.
"Make Table".
An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.
Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".
A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".
A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".
A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".
A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".
These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".
These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".
This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.
It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".
This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".
A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".
A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
"Kitchen and Dining Utensils".
Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".
and other items to serve food and beverages to customers.
"Spoon".
A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".
A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Freezer".
A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".
A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).
A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System.
Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.
Location of premises may vary throughout the employer's Company.
This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.
In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.
These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.
The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I.
PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM.
This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1.
Performs Banking Transactions
- a.
Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i.
The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii.
The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii.
The final deposit will be all remaining cash plus checks, minus the change fund.
- iv.
The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v.
Assure the "Weekly Deposit Log" is completed for each deposit made.
- b.
If requested by the RGM, the other managers shall perform the following tasks.
These are the responsibility of the RGM, but may be delegated to other managers.
- i.
Picks up validated deposit slips at the bank.
- ii.
Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log".
- iii.
Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member "banks", following all established manual and computer procedures.
1.
Establishes the correct number of cash drawers.
Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer.
Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe.
2.
Establishes cash banks for delivery drivers.
3.
As needed, will operate cash drawer following established procedures for cash drawer operation.
4.
As necessary, money is removed from cash drawers from time to time and secured in the safe.
5.
Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6.
Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7.
Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8.
Inform the RGM anytime cash short exceeds $5 for a day.
9.
Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents.
This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet.
This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant.
This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products.
Weight of items varies from 10 to 50 pounds.
Full load on two-wheeled hand truck may exceed 500 pounds.
Generally, ensures that more than one person is available to perform this task.
- c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made
- Ready
- Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized.
This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals.
Updates team member records as needed.
2.
Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3.
Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4.
Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is "optimized":
- i.
Organized … a place for everything, and everything in its place
- ii.
Lineal Flow … eliminate or minimize back tracking
- iii.
Have all items located closest to the next step in the product assembly process
- iv.
Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11.
Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12.
If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II.
CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1.
Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2.
Assuring a comfortable environment for customers.
3.
Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4.
Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer.
Complaints may be received in person, by phone, or in writing.
Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a.
B.L.A.S.T.
is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer 5.
Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B.
Ensures customers receive prompt, quality service.
This includes: 1.
If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2.
Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3.
Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4.
Personally serving customers as required to meet the demand of the volume of business.
5.
Ensuring customers are greeted properly and seated as quickly as appropriate.
6.
Recognizing and dealing effectively with the special needs of customers.
7.
Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8.
Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9.
Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10.
Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11.
Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12.
Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13.
Delivering pizzas as necessary to meet the demands of the business.
14.
Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products.
This includes: 1.
Maintaining Food Safe Temperatures for all ingredients and products.
2.
Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3.
Ensuring that procedures for receiving, handling and storing ingredients are followed.
4.
Recognizing and correcting any raw ingredients or product problems.
5.
Maintaining inventory levels which assure product freshness and no outages.
6.
Eliminating the potential for cross contamination.
7.
Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8.
Ensuring salad bar is maintained according to standards of operation (restaurant only).
9.
Personally preparing ingredients as necessary.
D.
Ensures quality products, which includes: 1.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2.
If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3.
Following proper procedures to process customer orders.
4.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5.
Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6.
Maintaining inventory levels which assure product freshness and no outages.
7.
Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8.
Assuring all products are prepared according to exact specifications, recipes and procedures.
9.
Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1.
Restrooms.
2.
Table tops; booth backs and seats; and chair seats.
3.
Silverware, plateware, and glassware.
4.
Dining room floors.
5.
Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards.
This involves: 1.
Attending training sessions.
2.
Reading "Rollout Guides" or other resources.
3.
Assisting the RGM with training restaurant team members of new procedures or changes.
4.
Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5.
If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1.
Building relationships with team members based on mutual trust and respect.
2.
Communicating and following the Daland "5 Star" Vision and Core Beliefs.
3.
Promoting teamwork.
4.
Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5.
Informing the RGM of all team member grievances.
6.
Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7.
Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8.
Performing consistent administration of and compliance with Company policies and procedures.
9.
Communicating effectively with the crew and management team.
10.
Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B.
Assists the RGM with managing the size and quality of staff.
The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1.
Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc.
Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2.
Continuously recruiting and taking applications from job candidates.
3.
If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4.
If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5.
Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions.
This involves: 1.
Following Company training policies and meeting Pizza Hut Training Standards.
2.
Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3.
Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D.
Manages team member performance and supervises work.
This includes: 1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E.
Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland.
This includes: 1.
Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2.
Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F.
Assists RGM with personnel administration functions, which includes: 1.
Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2.
Documenting required payroll data for team members, including accurate recording of hours; 3.
Managing worker's compensation claims, etc.
in accordance with Company policies and procedures.
4.
Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV.
MARKETING A.Implements marketing programs to increase business.
This includes: 1.
Engaging in positive community/public relations for Pizza Hut.
2.
Providing input for promotional ideas.
3.
Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4.
Properly executing authorized marketing programs, including new product tests.
5.
Taking initiative to recommend new opportunities for increasing business.
V.
FACILITIES A.Maintains a quality environment for our customers and team members.
This includes: 1.
Conducting routine Preventive Maintenance on the facility and equipment.
2.
Taking corrective actions pursuant to the RGM's safety inspections.
3.
Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4.
Maintaining cleanliness and sanitation in all areas of the restaurant.
5.
Organizing all work space to ensure ease of operation.
6.
Providing a quality work environment that is safe and complies with all OSHA regulations.
7.
Cleaning and organizing refrigeration units.
8.
Ensuring floors are clean and free from obstruction.
9.
Keeping HVAC vents and filters clean.
10.
Ensuring trash is disposed of promptly and according to security procedures.
11.
Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12.
Ensuring all equipment is used according to proper operational procedures.
13.
Keeping restrooms cleaned and stocked.
14.
Keeping food prep areas cleaned and sanitized according to approved procedures.
15.
Ensuring the daily cleaning and maintenance of all equipment.
16.
Correcting any unsafe conditions.
17.
Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI.
ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant.
This involves these processes: 1.
Review of the Inventory on Hand is performed.
The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order.
The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2.
Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3.
Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit.
This involves these processes: 1.
Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2.
Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3.
Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules.
This involves these processes: 1.
Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2.
Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3.
Forecasting anticipated sales volume by shift, by day and by week.
The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc.
Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4.
Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5.
Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6.
Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7.
Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures.
This includes these processes: 1.
At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2.
Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3.
Cash on hand is counted and reconciled against total sales.
4.
Total deposit is calculated, and a deposit is prepared.
5.
Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6.
All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures.
This includes these processes: 1.
Completing, as required, the Weekly Sales Analysis and analyzing it.
2.
Completing the Weekly Inventory.
3.
Completing the payroll functions.
4.
Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5.
Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6.
Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc.
and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant.
However, these functions are considered "non-essential" to the position.
The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit.
This involves these processes: 1.
Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received.
Signing the delivery receipt/packing slips for amount of goods received.
2.
Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products.
Weight of items varies.
Generally, more than one person is available to perform this task.
3.
Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity.
In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile.
Position involves taking large amounts of cash receipts to the bank at different times of the day including at night.
Banks are generally at a distance requiring a person to drive to the bank.
Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel.
Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily.
Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence.
There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position.
This includes these processes: 1.
Sufficient physical strength to lift most items used in the operation of the restaurant.
2.
Sufficient communication skills.
Position involves communicating with team members, superiors and customers.
3.
Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time.
The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety.
Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members.
Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company.
Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision.
As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service.
Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds.
Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience.
Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel".
This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife".
This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve.
It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper".
This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock".
A generic term used to describe a variety of containers used to hold food items served on a salad bar.
Knives, spoons, spatulas and other common utensils.
"Make Table".
An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders.
Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table".
A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven".
A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher".
A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer".
A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink".
A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper".
This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups".
These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales".
This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators".
These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator".
This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions.
It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board".
This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In".
A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block".
A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table".
A table about 34 to 36 inches high, with a stainless steel top.
The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
"Kitchen and Dining Utensils".
Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers".
and other items to serve food and beverages to customers.
"Spoon".
A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan".
A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in".
A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items.
Compartment may be sufficiently cold to freeze items.
"Freezer".
A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine".
A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine).
A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer".
Electronic device used in tracking orders, inventory, payroll information.
Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System.
Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises.
Location of premises may vary throughout the employer's Company.
This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
Not Specified
M
Head of Creative
Salary not disclosed
Job Title: Head of Creative
Reports To: CEO and Founder
Location: New York, USA
Salary: $150,000-$200,000 Total Package
We are currently seeking a Head of Creative to join our new offices based in New York City.
Reporting directly to the CEO and Founder you’ll play an integral role in shaping the creative vision and ensuring innovative and high-quality content across all brand touchpoints. This role is pivotal in successfully aligning the strategic objectives and the CEO’s vision with the creative strategy.
The ideal candidate will be an exceptional leader who contributes to Manière De Voir’s thriving entrepreneurial culture.
Key Responsibilities
- Partnering closely with the CEO, marketing and product teams to drive creativity that elevates the brand and enhances customer experience
- Define and drive the creative strategy for the company, ensuring alignment with the business objectives and brand identity
- Set a high bar for creative excellence across all forms of media
- Lead brainstorming sessions and inspire the creative team to produce innovative and impactful content that differentiates the brand
- Stay up to date with the latest industry trends, tools, and creative methodologies bringing the freshest thinking into the business to gain competitor advantage
- Oversee the end-to-end creative process, ensuring timely delivery of high-quality work. Manging the approval process for all creative materials to ensure internal standards and objectives.
- Lead and inspire the creative team, supporting the recruitment, training, and professional development.
- Develop the creative team’s capability and capacity in line with the company’s growth
- Work with external agencies and freelancers as needed, ensuring alignment with internal teams and brand goals
- Communicate creative strategies and concepts to stakeholders at all levels of the business
- Encourage a culture of creativity, experimentation, and risk-taking within the creative team
- Ensure that the company’s creative output remains consistent with the brand’s identity, values, and voice across all channels
Required Qualifications:
- Bachelor’s degree in Design, Fine Arts, Marketing, Communications, or a related field
- 5+ years of experience in a creative leadership role, ideally within a similar environment
- Proven track record of developing and executing successful creative campaigns across multiple channels
- Strong portfolio showcasing diverse creative work and conceptual thinking.
- Strong ability to lead, inspire, and drive teams
- Deep understanding of brand strategy and how creative work impacts brand perception
- Excellent presentation and communication skills
- Proficiency in creative software
- Ability to pivot quickly based on changing business needs or creative briefs.
- Experience working with international teams or on global campaigns.
- Visionary, innovative, and open-minded
- Strong collaborator with a hands-on approach when necessary.
- Highly organised with excellent attention to detail
Not Specified
R
Product Manager
✦ New 🏢 RIS Rx
Salary not disclosed
Job Title: Product Manager
Location: Irvine, CA
Reports to: Director, Product Manager
FLSA Status: Exempt
About Our Organization: RIS Rx (pronounced "RISE Rx") is on a mission to make every dollar allocated for affordability count, delivering true impact for the patients and pharma manufacturers we serve. We’ve built the industry’s first real-time, pharmacist-led GTN Revenue Performance platform, restoring trust, visibility, and integrity to patient affordability.
What sets us apart? Our team combines deep pharmacy roots with cutting-edge technology, tackling patient access barriers in smarter, more human ways. Our people-first culture means you’ll find career growth, great benefits, and a supportive environment waiting for you, because we believe when people thrive, everyone wins.
Join us and help shape a better, brighter future for patient access.
Job Summary
We are seeking an experienced Product Manager to lead the vision, strategy, and execution of innovative software solutions that address key challenges in healthcare technology. This role will focus on driving patient affordability, optimizing gross-to-net (GTN) processes, and mitigating risk for pharmaceutical manufacturers. The Product Manager will serve as the bridge between business, technical, and clinical stakeholders, ensuring products deliver measurable value and align with company objectives. The ideal candidate is a strategic thinker with strong analytical skills, a proven ability to manage the full product lifecycle, and a passion for improving outcomes in the pharmaceutical and healthcare space.
Responsibilities
- Define and own the product vision, strategy, and roadmap for software solutions that address healthcare technology challenges, including patient affordability, gross-to-net (GTN) optimization, and risk mitigation for pharmaceutical manufacturers
- Translate complex business requirements into clear product specifications, user stories, and acceptance criteria for engineering teams
- Collaborate closely with engineering, pharmacists, operations, data analysts, and business stakeholders to ensure product initiatives align with company objectives and customer needs
- Drive the full product lifecycle from ideation to launch, including requirements gathering, prioritization, development, testing, release, and post-launch evaluation
- Lead backlog grooming, sprint planning, and cross-functional standups, ensuring timely delivery of high-quality product releases
- Analyze solution usage data, industry trends, and feedback to inform product decisions and identify new opportunities for innovation and differentiation
- Partner with marketing, sales, and customer implementation teams to support go-to-market activities, product positioning, and customer adoption
- Establish and track key performance indicators (KPIs) to measure product success and drive continuous improvement
- Maintain deep awareness of pharmaceutical trends, regulatory requirements, and competitive landscape to guide long-term product strategy
- Serve as the voice of the customer and ensure that product decisions balance user needs, business objectives, and technical feasibility
Skills
- 5+ years of experience in product management, preferably in healthcare technology, SaaS, or pharmaceutical services
- Experience using product management software (e.g., Jira, Aha!) to manage roadmaps, backlogs, and requirements
- Proven track record of managing software products from concept through launch and iteration
- Strong understanding of Agile/Scrum methodologies and experience working with engineering teams in iterative development environments
- Familiarity with healthcare or pharmaceutical industry processes strongly preferred
- Experience working with cloud-based platforms (AWS or similar), data analytics tools, and software development concepts
- Strong analytical skills with ability to interpret usage data, market research, and financial metrics to drive product decisions
- Excellent leadership and collaboration skills, with experience influencing stakeholders across technical and non-technical teams
- Exceptional communication skills with the ability to explain product decisions and technical trade-offs clearly to executives, customers, and development teams
- Ability to balance strategic vision with day-to-day execution and delivery in a fast-paced environment
- Strong problem-solving skills and the ability to anticipate and resolve complex product challenges
Education
- This position requires a Bachelor’s degree; MBA or advanced degree preferred
What we offer:
- Free gym membership
- Modern office
- Annual merit-based salary increases
- 401(k) with annual company match
- Medical - RIS Rx covers 100% of the employee’s base HMO medical plan
- Voluntary Dental, Vision & Life Insurance
- Flexible Savings Account (FSA)
- Paid Holidays
- Time off that grows with you:
- 3 weeks PTO 0-2 years
- 4 weeks PTO after 3+ years
- 5 weeks PTO after 5+ years
- Recognition programs that celebrate impact and results
- Mentorship and coaching opportunities
- Clear growth paths and career development support
- Fully stocked snack kitchen
- Company-paid lunches
Not Specified
V
Vice President of Operations
✦ New
Salary not disclosed
JOB SUMMARY
Mama Lola’s is a dynamic and rapidly expanding tortilla and fried chip manufacturer located in Phoenix, AZ. We are seeking an experienced and vision-oriented VP of Operations to spearhead the company’s efforts, execute on the ambitious growth expectations of more than doubling revenue to large national customers within the next 3 years. This position requires an individual who can achieve both short-term objectives while focusing on how these objectives get the company closer to achieving its long-term initiatives.
The VP-Operations serves as the Company’s senior operating leader collaborating and reporting directly to the President and is fully accountable for the safety, consistent product quality, and efficient operation of the entire facility. This role owns production output, labor efficiency, equipment reliability, routine and preventive maintenance, and continuous improvement across the plant and is a major contributor to food safety, quality compliance, SOPs.
The ideal candidate is a proven leader who has mastered being an agent of change within the organization—someone who thrives in an SQF Level 3 environment, understands high-speed food manufacturing, and can translate strategy into disciplined execution across both people and equipment and excels in shaping future growth
CORE RESPONSIBILITIES
Leadership & Execution
- Own full responsibility for production performance, labor utilization, efficiency, waste, downtime, throughput, and equipment uptime.
- Lead Production, Maintenance, Engineering and Sanitation departments with clear expectations, disciplined processes, and accountability at every level.
- Trains team on continuous improvement methods. Measures results and initiatives process improvement execution
- Can evaluate the effectiveness of all equipment, identifies bottlenecks limiting growth, and recommends viable solutions
KPI Ownership & Continuous Improvement
- Collaborate with the President to establish, modify, monitor, and improve KPIs
- Suggest and optimize improvement initiatives that reduce material loss, boost throughput, stabilize labor standards, and improve equipment reliability.
- Oversee an up to $5 million capital improvement plan that needs to be implemented within the next 3 years
- Use Microsoft Dynamics / Business Central and MaintainX to drive decisions and accountability, not just reporting.
People, Performance & Department Leadership
- Directly manage the Production Manager, Maintenance Manager, Production Scheduler, and Sanitations Leads
- Ensure standardized onboarding, training, certification, and skills development for all production, maintenance, and sanitation personnel.
- Conduct routine coaching, performance evaluations, and corrective actions when necessary.
- Build a culture of accountability, teamwork, pride in workmanship, and cross-functional ownership.
- Ensure all equipment is operated, maintained, and serviced in compliance with safety, food safety, and regulatory standards
Quality, Food Safety & Compliance
- Partner closely with Quality Assurance leadership to ensure SQF Level 3 compliance and continuous audit readiness.
- Support and enforce all requirements related to SQF, FDA, Organic, and Kosher certifications.
- Ensure all SOPs, work instructions, GMPs, sanitation procedures, and safety rules are documented, trained, followed, and enforced.
- Champion a food safety and sanitation culture where quality and compliance are non-negotiable.
Process, Documentation & Systems
- Develop, maintain, review, and continuously improve SOPs, work instructions, maintenance standards, and safety documentation.
- Collaborate with Business Data Analysts to convert plant and maintenance data into actionable improvements.
- Reduce changeover time and operational variability through standard work and disciplined scheduling.
WHAT SUCCESS LOOKS LIKE (18-36 months)
- Develop executable plans to double production output over next 3 years via:
- Select new equipment or process improvements
- Transition to a 24/5 production facility
- Potentially move one of the current product lines to new facility
- Waste and labor cost as % of revenue are measurably improved
REQUIRED QUALIFICATIONS
- Bachelor’s degree in: Operations Management, Engineering or Business Administration
- 5–7+ operating at a Senior Level in a high-volume food operation with a track record of executing capital improvement plans and doubling growth objectives.
- Proven experience leading operations in SQF Level 3 or GFSI-certified facilities
- Strong working knowledge of FDA regulations, food safety systems, maintenance best practices, and audit preparation
- Working understanding of P&L, budgeting, and cost controls
PHYSICAL REQUIREMENTS
- Ability to stand and walk on the production floor for extended periods
- Ability to work in industrial environments
- Ability to lift 50 lbs
- Ability to bend, reach, kneel.
- Good manual dexterity and hand-eye coordination
SALARY
$175K - 185K annual salary paid biweekly
Not Specified
Z
Senior Product Manager
✦ New 🏢 Zomedica
Salary not disclosed
PRODUCT MANAGER
Ann Arbor, MI
Are You Ready to Help Shape the Voice and Vision of Zomedica?
At Zomedica, marketing is more than campaigns — it’s about strategy and product leadership. We’re looking for a product manager with a creative mindset to own the product roadmap and long-term vision, help drive adoption, and increase product demand for our growing portfolio of animal health solutions.
In this role, you’ll focus on upstream product management to shape how products are positioned, launched, and supported in the market. If you thrive at the intersection of creativity and business strategy, this is your opportunity to make a lasting mark.
What’s in It for You?
- Product Leadership – Play a hands-on role in product launches, market positioning, and lifecycle management.
- Career-Defining Growth – Expand your expertise in both marketing and product management within a fast-growing, innovative company.
- Cross-Functional Impact – Collaborate with sales, R&D, and leadership to align go-to-market strategies and drive adoption.
Are You Ready?
We believe in bold ideas, fresh perspectives, and building products that make a real difference in animal health. If you’re ready to combine your marketing expertise with product leadership and play a critical role in shaping Zomedica’s future, we’d love to hear from you.
In this role, you will contribute to the long-term vision, strategy, and roadmap for assigned product portfolios, working closely with the sales organization to increase product demand and drive sales. This role is responsible for upstream product management to drive product positioning and provide sales process support.
Responsibilities will include:
- Develop and execute go-to market strategies and tactical plans for assigned product portfolios.
- Define the product roadmap, including creating and maintaining marketing materials and developing communication strategies.
- Serve as the product lead in new product development and product support teams.
- Recommend scope of present and future product lines.
- Gain competitive intelligence to understand the market and customer needs to grow the business.
- Provide competitive market and product information and voice-of-customer inputs to product development and marketing teams.
- Recommend product pricing by utilizing market research, production and sales costs, and anticipating volume.
- Collaborate with the sales team to drive sales through regular customer visits, both virtually and on-site, and in the field making sales calls with account managers.
- Translate market trends into a compelling product direction and vision.
- Translate product features into tangible benefits that meet customer needs.
- Serve as customer and user champion to ensure that product interface, features, and experience reflect voice-of-customer input, market needs, and corporate delivery objectives.
Job requirements and skills:
- Bachelor’s Degree in a related discipline; education or background in Engineering, Biotechnology, or other scientific / technical field preferred.
- 7+ years of related experience in product management / animal health / medical device marketing, with experience in capital marketing, and demonstrated success in launching new products.
- Excellent written and verbal communication skills, with strong influencing skills to gain commitment and support for decisions.
- Proven ability to work effectively cross-functionally and with all levels with an organization.
- Must be organized, with proven ability to manage multiple priorities and meet deadlines.
- Solid analytical and critical thinking skills; attention to detail balanced with the ability to see the big picture.
- Experience with digital marketing platforms and CRM tools a plus.
- Ability to travel up to ~25%.
Zomedica offers excellent compensation and incentives, a competitive benefits package with medical insurance, employer-paid dental / vision / disability / life insurance, a 401k plan with a Company match, generous PTO and paid holidays, a collaborative work environment, and great growth potential. As part of the Zomedica team, you will have the unique opportunity to share in the Company's success. Join our growing team of talent dedicated to advancing care for the pets we love! Zomedica is an equal opportunity employer.
Not Specified
C
Project Manager I
✦ New
Salary not disclosed
Water Project Manager
In this position, you will oversee the planning, execution, and optimization of water projects, ensuring they meet both community needs and environmental standards. Bring your expertise in project management, engineering, and environmental stewardship to drive success in transforming water systems and enhancing our region's water infrastructure. If you're committed to making a difference and thrive in a collaborative, forward-thinking environment, we invite you to apply and help us shape a sustainable future.
Main Responsibilities Include:
- Creates project definitions, schedules, budgets and objectives for projects.
- Prepares detailed statements of work with associated work breakdown structures and gains concurrence and approval from internal and external stakeholders regarding various project aspects.
- Assesses potential project risk and outlines risk mitigation solutions.
- Ensures adherence to company and project management policies, procedures and practices.
- Manages project costs and is responsible for ensuring profitability.
- Identifies, quantifies, and communicates residual risk (time and cost).
- Creates and reviews timely client billings with internal billing support.
- Responsible for ensuring timely client payment and follows up on outstanding client invoices to obtain payment.
- Reviews and approves subcontractor/vendor invoices to ensure timely payment to outside resources.
- Performs ongoing review of project status.
- On an ongoing basis, monitors project risks; identifies possible risks and recommends and implements risk mitigation solutions; escalates as appropriate.
- Manages project change using change management protocols; determines appropriate changes or alternate paths based upon performance and metrics.
- Works in conjunction with team members and stakeholders to manage changes to requirements and schedule of the project.
- Ensures proper review of project scope by safety managers and proper implementation of safety plans.
- Provides timely response to audit corrective actions identified by external or internal audits.
- Plans and conducts work requiring judgment in the independent evaluation, selection, and application of standard engineering or construction techniques, procedures, and criteria.
- Provides guidance to drafters/designers, engineers, craft workers, other project team members, contractors or subcontractors.
- Develops and implements project resource plan and manages the staffing of assigned projects.
- Determines and coordinates the proper staffing within the project including identification of outside resources needed (subs/vendors) and ensures procurement processes are followed.
- Clearly communicates project deadlines, assignments and objectives to project team members.
- Assigns work and provides direction to project staff with regard to timeliness and completion of project objectives.
- Coaches project staff and provides feedback to staff and to project staff's supervisors on project performance; escalates any performance issues to appropriate management and human resources.
- Builds, maintains and manages strong client relationships.
- Ensures client satisfaction by delivering quality, on-time project outcomes as a result of good planning and organizational skills; manages client expectations.
- Performs other duties as required.
Not Specified
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