Rinse And Repeat Synonym Jobs in Usa
1,117 positions found
M
Inside Sales Account Manager - Repeat
Salary not disclosed
Grand Rapids, MI
Headquartered in Grand Rapids, Michigan Mill Steel Company is a team of over 400 employees with a commitment to high-quality service. We are a unified, motivated, and empowered market driven company with a single focus to be the best. Our mission is simple, expand our operations into new territories, enhance relationships with our customers and suppliers, provide the best value available in the market, increase market share in key customer industries, develop innovative responses to customer needs, and continue to foster an environment of team involvement and empowerment.
As an Inside Sales Account Manager, you will manage a portfolio of existing accounts, build and maintain customer relationships, support sales growth by solutioning tools and communication within the business system, and collaborate with all fulfillment departments to provide a best-in-class customer experience.
Duties and Responsibilities:
- Provide exceptional customer service and support
- Point of contact for all matters specific to your accounts
- Build and maintain a strong, long-lasting customer relationship
- Understand customer needs, offer solutions to meet them, and effectively communicate these needs to fulfillment teams (i.e. production, logistics, purchasing, outside processing, etc.)
- Order Entry
- Ensure timely and accurate delivery of customer orders
- Track department & customer defined metrics
- Prepare reporting for management and outside sales team members
- Manage customer aging inventory
- Review pricing and confirm accuracy
- Effectively utilize CRM software to track interactions and progress
Qualifications:
- Preferred bachelor’s degree in business or related field
- 2 – 3 years sales or business operations experience
- Excellent verbal and written communication
- High level problem-solving and analytical skills
- Customer focused mindset
- Ability to work collaboratively in a fast-paced environment
- Proficient in CRM software
- Proficient with Microsoft Office applications including Outlook, Word, Excel, and Teams
- Experience with Microsoft D365 Finance and Operations business systems
Organizational Relationship:
This individual reports to the Inisde Sales Manager and works closely with a variety of departments throughout the company.
Travel & Location Requirements:
This position has minimal travel and is based in Grand Rapids, MI
What we offer:
· Team oriented environment
· Pet friendly office
· Awarded “National Best & Brightest Companies To Work For” 10 consecutive years running (2010 – 2020)
· Awarded “National Best & Brightest Elite Winner”
· 2010 – Elite Winner in Recognition & Retention
· 2016 – Elite Winner in Community Initiatives
· 2017 – Elite Winner in Recruitment, Selection & New Employee Orientation
· 2020 – Elite Winner in Communication & Shared Vision
This employer participates in E-Verify. Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States.
F
Sales Supervisor - Georgetown
🏢 FRAME
Salary not disclosed
FRAME is a modern fashion brand celebrated for its refined aesthetic and effortless approach to everyday dressing. Since its founding in 2012, FRAME has become synonymous with contemporary luxury rooted in quality craftsmanship and cultural relevance.
Bridging California’s ease and Parisian sophistication, FRAME draws inspiration from the worlds of fashion, art, design, and lifestyle creating collections that capture a timeless yet modern sensibility. Beyond fashion, the world of FRAME continues to expand through meaningful cultural collaborations from hotels to auction houses, establishing the brand as a destination where style, creativity, and culture intersect.
Today, FRAME is recognized globally for its ready-to-wear, denim, and accessories, with more than 20 stores across North America, Europe, and Asia, and distribution through leading department stores and boutiques worldwide.
Role Overview:
The Sales Supervisor works within the management team to help achieve store sales goals and maximizes profitability through effective supervision of the store team. The Sales Supervisor takes ownership of the responsibilities assigned by the General Manager and serves as a role model for the rest of the Sales Associates.
Responsibilities:
Sales
- Meets personal and store sales goals.
- Continues to develop personal sales techniques and assists in the development of associates’ sales techniques to maximize sales.
- Utilizes elevated levels of sales and service to maximize performance.
- Demonstrates an in-depth knowledge of the merchandise.
- Monitors all details of a sale, including shipping, alterations, and special requests to ensure customer satisfaction.
- Ensures all sales related policies and procedures are maintained.
- Maintains a keen interest in the fashion industry and market trends.
Customer Service
- Supports and encourages staff to provide the highest level of customer service.
- Builds and maintains repeat clientele by utilizing personal client book and assisting staff with utilizing their client books.
- Resolves all customer issues and complaints quickly and effectively, ensuring client satisfaction.
- Assists sales associates with various customer service issues (i.e. dissatisfied customers, returns, defective merchandise, etc.
Employee Supervision
- Responsible for opening and closing the store in absence of General Manager or Assistant General Manager
- Ensures image and grooming standards are professional and reflective of the brand image, at all times.
- Adheres to work schedule, inclusive of time and attendance.
Operations
- Collaborates with General Manager and Assistant General Manager in areas of risk management, physical security, store cash controls, and inventory management.
- Understands and properly executes all management register functions.
- Assists in all areas of stock, shipping, receiving protocol/policies, procedures, and all shipping/ receiving related paperwork.
- Participates in stock take process.
Visual Merchandising
- Ensures the selling floor is neat, organized, stocked and reflects the correct visual image at all times.
- Assists in the implementation and maintenance of all merchandising/visual directives.
- Ensures deliveries are properly processed in a timely manner.
- Identifies product concerns in a timely manner.
- Communicates inventory needs to support the business goal.
- Effectively relays any client feedback regarding successes and/or opportunities about product.
Skills & Qualifications:
- Must possess a minimum of 2-3 years’ experience in a luxury environment.
- Ability to lead and motivate a team.
- Energetic, confident personality mixed with a strong work ethic.
- Takes responsibility for own actions, behaviors and actions of subordinates, uses a mature problem-solving methodology while handling pressure.
- Proven top performer with ability to motivate a team.
- Fast learner analyses situations and looks for solutions. Grasps the underlying structure.
- Dynamic interpersonal and communications skills both verbal and written
- Exceptional time management skills, and high level of ownership
Physical Requirements
- Must be able to stand and walk for extended periods of time (up to 8 hours per shift).
- Ability to bend, reach, squat, and lift merchandise and fixtures as needed.
- Must be able to lift, carry, push, or pull up to 15 pounds on a regular basis.
- Occasional use of ladders and stairs while merchandising or stocking sales floor.
- Must be able to safely and effectively operate standard retail equipment (e.g., POS systems, handheld devices, taggers, box cutters).
- Ability to engage in repetitive motions, including but not limited to scanning, folding, and tagging merchandise.
- Visual acuity to review and process inventory, read product tags and instructions, and monitor store appearance.
- Must be able to work in a retail store environment with moderate to loud noise levels and changing temperatures.
F
Sales Supervisor - Fillmore
🏢 FRAME
Salary not disclosed
Sales Supervisor – Job Description
FRAME is a modern fashion brand celebrated for its refined aesthetic and effortless approach to everyday dressing. Since its founding in 2012, FRAME has become synonymous with contemporary luxury rooted in quality craftsmanship and cultural relevance.
Bridging California’s ease and Parisian sophistication, FRAME draws inspiration from the worlds of fashion, art, design, and lifestyle creating collections that capture a timeless yet modern sensibility. Beyond fashion, the world of FRAME continues to expand through meaningful cultural collaborations from hotels to auction houses, establishing the brand as a destination where style, creativity, and culture intersect.
Today, FRAME is recognized globally for its ready-to-wear, denim, and accessories, with more than 20 stores across North America, Europe, and Asia, and distribution through leading department stores and boutiques worldwide.
Role Overview:
The Sales Supervisor works within the management team to help achieve store sales goals and maximizes profitability through effective supervision of the store team. The Sales Supervisor takes ownership of the responsibilities assigned by the General Manager and serves as a role model for the rest of the Sales Associates.
Responsibilities:
Sales
- Meets personal and store sales goals.
- Continues to develop personal sales techniques and assists in the development of associates’ sales techniques to maximize sales.
- Utilizes elevated levels of sales and service to maximize performance.
- Demonstrates an in-depth knowledge of the merchandise.
- Monitors all details of a sale, including shipping, alterations, and special requests to ensure customer satisfaction.
- Ensures all sales related policies and procedures are maintained.
- Maintains a keen interest in the fashion industry and market trends.
Customer Service
- Supports and encourages staff to provide the highest level of customer service.
- Builds and maintains repeat clientele by utilizing personal client book and assisting staff with utilizing their client books.
- Resolves all customer issues and complaints quickly and effectively, ensuring client satisfaction.
- Assists sales associates with various customer service issues (i.e. dissatisfied customers, returns, defective merchandise, etc.
Employee Supervision
- Responsible for opening and closing the store in absence of General Manager or Assistant General Manager
- Ensures image and grooming standards are professional and reflective of the brand image, at all times.
- Adheres to work schedule, inclusive of time and attendance.
Operations
- Collaborates with General Manager and Assistant General Manager in areas of risk management, physical security, store cash controls, and inventory management.
- Understands and properly executes all management register functions.
- Assists in all areas of stock, shipping, receiving protocol/policies, procedures, and all shipping/ receiving related paperwork.
- Participates in stock take process.
Visual Merchandising
- Ensures the selling floor is neat, organized, stocked and reflects the correct visual image at all times.
- Assists in the implementation and maintenance of all merchandising/visual directives.
- Ensures deliveries are properly processed in a timely manner.
- Identifies product concerns in a timely manner.
- Communicates inventory needs to support the business goal.
- Effectively relays any client feedback regarding successes and/or opportunities about product.
Skills & Qualifications:
- Must possess a minimum of 2-3 years’ experience in a luxury environment.
- Ability to lead and motivate a team.
- Energetic, confident personality mixed with a strong work ethic.
- Takes responsibility for own actions, behaviors and actions of subordinates, uses a mature problem-solving methodology while handling pressure.
- Proven top performer with ability to motivate a team.
- Fast learner analyses situations and looks for solutions. Grasps the underlying structure.
- Dynamic interpersonal and communications skills both verbal and written
- Exceptional time management skills, and high level of ownership
Physical Requirements:
- Must be able to stand and walk for extended periods of time (up to 8 hours per shift).
- Ability to bend, reach, squat, and lift merchandise and fixtures as needed.
- Must be able to lift, carry, push, or pull up to 15 pounds on a regular basis.
- Occasional use of ladders and stairs while merchandising or stocking sales floor.
- Must be able to safely and effectively operate standard retail equipment (e.g., POS systems, handheld devices, taggers, box cutters).
- Ability to engage in repetitive motions, including but not limited to scanning, folding, and tagging merchandise.
- Visual acuity to review and process inventory, read product tags and instructions, and monitor store appearance.
- Must be able to work in a retail store environment with moderate to loud noise levels and changing temperatures.
R
Client Advisor, Waikiki
🏢 RIMOWA
Salary not disclosed
POSITION:
RIMOWA is seeking a highly accomplished and passionate Client Advisor. The Client Advisor is responsible for driving sales through exceptional client service, strong product knowledge, and deep understanding of the luxury retail environment. This role focuses on building lasting client relationships, delivering an outstanding in‑store experience, and contributing to the overall success of RIMOWA while serving as a true brand ambassador.
YOUR RESPONSIBILTIES:
Sales
- Consistently achieve and surpass individual sales objectives, directly contributing to the store’s overall commercial success and prestige.
- Serve as a true brand ambassador, conveying RIMOWA’s storied heritage, iconic designs, engineering, and uncompromising craftsmanship.
- Curate and cultivate an exclusive and loyal client portfolio, building enduring relationships and driving sustained repeat business through personalized engagement, client appointments, and events.
- Actively support and inspire colleagues, fostering a sophisticated, collaborative, and high-performance sales environment.
Customer Service
- Embody the RIMOWA brand ethos at all times, presenting yourself with impeccable professionalism.
- Deliver a seamless, white-glove post-purchase experience by meticulously managing client follow-ups, repairs, and service requests with discretion and care.
- Anticipate client needs through an intimate knowledge of the brand’s history, new product launches, and the competitive luxury landscape.
- Create memorable, elevated moments for every client, ensuring each interaction reflects the refinement synonymous with RIMOWA.
Operations
- Execute all POS transactions with precision and efficiency.
- Confidently open and close the store register in full compliance with company policies.
- Participate proactively in inventory management while upholding the highest standards of loss prevention.
- Maintain exceptional visual merchandising, ensuring the store consistently reflects a polished, luxurious, and inviting aesthetic.
- Always uphold immaculate store presentation and operational readiness.
PROFILE:
- Proven success in a premium or luxury retail environment
- Demonstrated expertise in developing, nurturing, and retaining a discerning clientele; an established luxury client book is highly desirable.
- Impeccable personal presentation with exceptional communication skills
- Strong problem-solving capabilities, a refined attention to detail.
- A deep appreciation for luxury craftsmanship, travel and elevated lifestyles.
- Flexible availability, including evenings, weekends, and holidays.
- Able to regularly lift and handle Items up to 20 lbs.
- Multilingual In Spanish, French, Portuguese, and/or Mandarin a plus.
R
Client Advisor, Ala Moana
🏢 RIMOWA
Salary not disclosed
POSITION:
RIMOWA is seeking a highly accomplished and passionate Client Advisor. The Client Advisor is responsible for driving sales through exceptional client service, strong product knowledge, and deep understanding of the luxury retail environment. This role focuses on building lasting client relationships, delivering an outstanding in‑store experience, and contributing to the overall success of RIMOWA while serving as a true brand ambassador.
YOUR RESPONSIBILTIES:
Sales
- Consistently achieve and surpass individual sales objectives, directly contributing to the store’s overall commercial success and prestige.
- Serve as a true brand ambassador, conveying RIMOWA’s storied heritage, iconic designs, engineering, and uncompromising craftsmanship.
- Curate and cultivate an exclusive and loyal client portfolio, building enduring relationships and driving sustained repeat business through personalized engagement, client appointments, and events.
- Actively support and inspire colleagues, fostering a sophisticated, collaborative, and high-performance sales environment.
Customer Service
- Embody the RIMOWA brand ethos at all times, presenting yourself with impeccable professionalism.
- Deliver a seamless, white-glove post-purchase experience by meticulously managing client follow-ups, repairs, and service requests with discretion and care.
- Anticipate client needs through an intimate knowledge of the brand’s history, new product launches, and the competitive luxury landscape.
- Create memorable, elevated moments for every client, ensuring each interaction reflects the refinement synonymous with RIMOWA.
Operations
- Execute all POS transactions with precision and efficiency.
- Confidently open and close the store register in full compliance with company policies.
- Participate proactively in inventory management while upholding the highest standards of loss prevention.
- Maintain exceptional visual merchandising, ensuring the store consistently reflects a polished, luxurious, and inviting aesthetic.
- Always uphold immaculate store presentation and operational readiness.
PROFILE:
- Proven success in a premium or luxury retail environment
- Demonstrated expertise in developing, nurturing, and retaining a discerning clientele; an established luxury client book is highly desirable.
- Impeccable personal presentation with exceptional communication skills
- Strong problem-solving capabilities, a refined attention to detail.
- A deep appreciation for luxury craftsmanship, travel and elevated lifestyles.
- Flexible availability, including evenings, weekends, and holidays.
- Able to regularly lift and handle Items up to 20 lbs.
- Multilingual In Spanish, French, Portuguese, and/or Mandarin a plus.
R
Client Advisor, Boston
✦ New 🏢 RIMOWA
Salary not disclosed
POSITION:
RIMOWA is seeking a highly accomplished and passionate Client Advisor. The Client Advisor is responsible for driving sales through exceptional client service, strong product knowledge, and deep understanding of the luxury retail environment. This role focuses on building lasting client relationships, delivering an outstanding in‑store experience, and contributing to the overall success of RIMOWA while serving as a true brand ambassador.
YOUR RESPONSIBILTIES:
Sales
- Consistently achieve and surpass individual sales objectives, directly contributing to the store’s overall commercial success and prestige.
- Serve as a true brand ambassador, conveying RIMOWA’s storied heritage, iconic designs, engineering, and uncompromising craftsmanship.
- Curate and cultivate an exclusive and loyal client portfolio, building enduring relationships and driving sustained repeat business through personalized engagement, client appointments, and events.
- Actively support and inspire colleagues, fostering a sophisticated, collaborative, and high-performance sales environment.
Customer Service
- Embody the RIMOWA brand ethos at all times, presenting yourself with impeccable professionalism.
- Deliver a seamless, white-glove post-purchase experience by meticulously managing client follow-ups, repairs, and service requests with discretion and care.
- Anticipate client needs through an intimate knowledge of the brand’s history, new product launches, and the competitive luxury landscape.
- Create memorable, elevated moments for every client, ensuring each interaction reflects the refinement synonymous with RIMOWA.
Operations
- Execute all POS transactions with precision and efficiency.
- Confidently open and close the store register in full compliance with company policies.
- Participate proactively in inventory management while upholding the highest standards of loss prevention.
- Maintain exceptional visual merchandising, ensuring the store consistently reflects a polished, luxurious, and inviting aesthetic.
- Always uphold immaculate store presentation and operational readiness.
PROFILE:
- Proven success in a premium or luxury retail environment
- Demonstrated expertise in developing, nurturing, and retaining a discerning clientele; an established luxury client book is highly desirable.
- Impeccable personal presentation with exceptional communication skills
- Strong problem-solving capabilities, a refined attention to detail.
- A deep appreciation for luxury craftsmanship, travel and elevated lifestyles.
- Flexible availability, including evenings, weekends, and holidays.
- Able to regularly lift and handle Items up to 20 lbs.
- Multilingual In Spanish, French, Portuguese, and/or Mandarin a plus.
R
Client Advisor, South Coast Plaza
✦ New 🏢 RIMOWA
Salary not disclosed
POSITION:
RIMOWA is seeking a highly accomplished and passionate Client Advisor. The Client Advisor is responsible for driving sales through exceptional client service, strong product knowledge, and deep understanding of the luxury retail environment. This role focuses on building lasting client relationships, delivering an outstanding in‑store experience, and contributing to the overall success of RIMOWA while serving as a true brand ambassador.
YOUR RESPONSIBILTIES:
Sales
- Consistently achieve and surpass individual sales objectives, directly contributing to the store’s overall commercial success and prestige.
- Serve as a true brand ambassador, conveying RIMOWA’s storied heritage, iconic designs, engineering, and uncompromising craftsmanship.
- Curate and cultivate an exclusive and loyal client portfolio, building enduring relationships and driving sustained repeat business through personalized engagement, client appointments, and events.
- Actively support and inspire colleagues, fostering a sophisticated, collaborative, and high-performance sales environment.
Customer Service
- Embody the RIMOWA brand ethos at all times, presenting yourself with impeccable professionalism.
- Deliver a seamless, white-glove post-purchase experience by meticulously managing client follow-ups, repairs, and service requests with discretion and care.
- Anticipate client needs through an intimate knowledge of the brand’s history, new product launches, and the competitive luxury landscape.
- Create memorable, elevated moments for every client, ensuring each interaction reflects the refinement synonymous with RIMOWA.
Operations
- Execute all POS transactions with precision and efficiency.
- Confidently open and close the store register in full compliance with company policies.
- Participate proactively in inventory management while upholding the highest standards of loss prevention.
- Maintain exceptional visual merchandising, ensuring the store consistently reflects a polished, luxurious, and inviting aesthetic.
- Always uphold immaculate store presentation and operational readiness.
PROFILE:
- Proven success in a premium or luxury retail environment
- Demonstrated expertise in developing, nurturing, and retaining a discerning clientele; an established luxury client book is highly desirable.
- Impeccable personal presentation with exceptional communication skills
- Strong problem-solving capabilities, a refined attention to detail.
- A deep appreciation for luxury craftsmanship, travel and elevated lifestyles.
- Flexible availability, including evenings, weekends, and holidays.
- Able to regularly lift and handle Items up to 20 lbs.
- Multilingual In Spanish, French, Portuguese, and/or Mandarin a plus.
P
Shift Leader - Urgently Hiring
Salary not disclosed
TITLE: Shift Leader (SL)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
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.
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.
Water Quality Specialist - Dairy Manufacturing
✦ New
Salary not disclosed
JOB DESCRIPTION
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Grade A Water Systems Specialist
✦ New 🏢 Confidential
Salary not disclosed
JOB DESCRIPTION
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Water Systems Specialist - CIP & RO Systems
✦ New 🏢 Confidential
Salary not disclosed
JOB DESCRIPTION
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions
Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.
Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).
Maintain accurate logs for raw, treated, and post-treatment water.
Conduct trend analysis to identify areas with continuous improvement opportunity.
Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.
Manage water inventory through planning and predicting production of potable water and purchase of city water.
Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.
Participate in maintenance planning and troubleshooting of water system components.
Maintain sanitary design and hygienic standards for all water contact infrastructure, including:
CIP rinse and final rinse water.
Direct-contact water used in equipment, valves, and product pathways.
Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).
Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.
Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.
ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.
Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.
Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.
Lead water-related corrective action investigations and preventive action documentation.
Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.
Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.
Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.
Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.
Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.
Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.
Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.
Competencies
Page Break Problem Solving/Analysis
Integrity
Dependable
Strong Communication Skills
Teamwork
Innovative
Computer Skills
Time Management/Initiative
Attentive to detail
Continuous Learning
Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications
Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.
2+ years in dairy manufacturing, water treatment, or environmental monitoring.
Understanding of CIP systems, dairy sanitation, and hygienic design principles.
Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.
Experience with microbial testing, water analysis equipment, and trend evaluation.
Preferred Education
, Experience & Certifications
Bilingual in English/Spanish.
HACCP and/or Preventive Controls Qualified Individual certification.
Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.
Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.
Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.
Metal Surface Processor - C4204
🏢 Boeing
Salary not disclosed
Job DescriptionAt Boeing, we innovate and collaborate to make the world a better place.
We’re committed to fostering an environment for every teammate that’s welcoming, respectful and inclusive, with great opportunity for professional growth.
Find your future with us.Boeing Commercial Airplanes is excited to offer opportunities for a Metal Surface Processor to join our Fabrication team in Auburn, Algona and Puyallup, Washington.As a Metal Surface Processor, you’ll be part of a skilled team responsible for preparing metal components for aerospace applications through specialized surface treatment processes.
From cleaning and masking to anodizing and coating, your work will directly support the quality and performance of parts built for flight.
This role requires precision, technical ability, and a strong commitment to safety as you work with complex equipment and follow detailed procedures to ensure each component meets exact specifications.You will play a critical role in upholding our commitment to safety and quality standards and ensuring that all operations meet regulatory compliance and operational excellence.
If you are detail-oriented, possess strong technical skills, and thrive in a collaborative environment, we invite you to apply and join our mission to deliver excellence in aviation.Position Responsibilities:Review the tie-in book or standard operating procedures to understand daily work assignments.
Provide comprehensive oral or written shift handoffs to ensure seamless workflow continuity.Monitor the workload in the area and coordinate task flow to optimize shop utilization.
Proactively report issues or request additional support as necessary.Identify, separate, and prepare parts according to work orders and chemical recipes (e.g., alkaline, emulsion, paint strip, sandblast, passivate) prior to racking.Conduct thorough inspections of materials to verify proper cleaning, etching, rinsing, and other processes to ensure optimal adhesion and coating quality.
Perform visual checks post-process to confirm uniform coverage.Apply approved masking materials and coatings based on technical drawings or tooling specifications in preparation for plating or painting operations.Determine appropriate racking methods for complex part geometries, ensuring proper contact to prevent burning.
Inspect, remove, and report any damaged racks or clips.Rack and unrack parts while verifying correct part numbers and chemical processes as per work orders.
Ensure no overloading or air pocket formation occurs during handling.Operate material handling systems, including cranes, hoists, and carts, safely to transport parts and materials through processing areas.Operate and monitor cleaning, Dow Coating, anodizing, dyeing, alodine, and rinsing tanks.
Determine correct dip times and maintain appropriate temperatures and solution levels.Perform specific treatments such as sulfuric/chromic acid dips on 75 ST parts formed on Cerro Bend.
Apply alodine touch-ups or chromadize as required.Assist in maintaining chemical strength by accurately measuring and adding solutions.
Estimate material surface area to prevent generator overloads.Start generators, operate control panels, and utilize overhead cranes to load/unload tanks and transfer processed items between stations.Strip anodizing from racks using caustic soda and nitric acid.
Clean tanks, crocks, and equipment to ensure safe and efficient operations.Mark, oil, wrap, and route completed parts according to drawings or work orders.
Ensure correct parts are matched to work orders and transferred to Quality Assurance (QA) for inspection.Handle and dispose of hazardous materials (e.g., alodine, acids, solvents) in accordance with safety procedures.
Complete all required on-the-job training and maintain necessary certifications.Physical Demands and Potential Hazards:Perform physical tasks that include lifting weights ranging from 10-15 lbs to 15-35 lbs.Engage in various movements such as reaching, handling, turning, twisting, lifting, lowering, climbing, balancing, bending, kneeling, crouching, and squatting.Work in environments that may involve contact with metals, solvents, and coolants.Operate in proximity to moving parts and tools, sharp cutters, and potential slipping hazards.Adapt to varying noise levels and atmospheric conditions.Utilize personal safety gear to protect face/eyes, hands/arms, and feet while performing job duties.This position is expected to be 100% onsite.
The selected candidate will be required to work onsite at one of the listed location options.This position must meet Export Control compliance requirements, therefore a “US Person” as defined by 22 C.F.R.
§ 120.15 is required.
“US Person” includes US Citizen, lawful permanent resident, refugee, or asyleeCurrent Boeing employees working in Puget Sound and Portland must submit an Employee Request Transfer (ERT) to be considered in the eligible candidate pool.
Resumes of current Puget Sound Boeing employees submitted via Careers at Boeing will not be considered.Basic Qualifications:1+ years of experience using basic math (e.g.
addition, subtraction, multiplication and division).1+ years of experience or training reading and interpreting drawings or blueprints.1+ years of experience working with hazardous materials.Must be able to lift, push and pull up to 35 poundsPreferred Qualifications:Experience operating cranes.Typical Education & Experience:High school graduate or GED preferred.Relocation:Relocation assistance is not a negotiable benefit for this position.
Candidates must live in the immediate area or relocate at their own expense.Drug Free Workplace:Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies.Union Representation Statement:This is an hourly position governed by the International Association of Machinists (IAM-751) Collective Bargaining agreement.Shift Work Statement:This position is for a variety of shifts.Total Rewards & Pay TransparencyAt Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities. The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work. The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.Pay: $24.32/hour, with potential to earn up to $53.30/hour in accordance with the terms of the relevant collective bargaining agreement.Applications for this position will be accepted until Apr.
11, 2026Language Requirements English PreferredRelocation Relocation assistance is not a negotiable benefit for this position.Visa Sponsorship Employer will not sponsor applicants for employment visa status.Shift This position is for variable shiftEqual Opportunity Employer:Boeing is an Equal Opportunity Employer.
Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
We’re committed to fostering an environment for every teammate that’s welcoming, respectful and inclusive, with great opportunity for professional growth.
Find your future with us.Boeing Commercial Airplanes is excited to offer opportunities for a Metal Surface Processor to join our Fabrication team in Auburn, Algona and Puyallup, Washington.As a Metal Surface Processor, you’ll be part of a skilled team responsible for preparing metal components for aerospace applications through specialized surface treatment processes.
From cleaning and masking to anodizing and coating, your work will directly support the quality and performance of parts built for flight.
This role requires precision, technical ability, and a strong commitment to safety as you work with complex equipment and follow detailed procedures to ensure each component meets exact specifications.You will play a critical role in upholding our commitment to safety and quality standards and ensuring that all operations meet regulatory compliance and operational excellence.
If you are detail-oriented, possess strong technical skills, and thrive in a collaborative environment, we invite you to apply and join our mission to deliver excellence in aviation.Position Responsibilities:Review the tie-in book or standard operating procedures to understand daily work assignments.
Provide comprehensive oral or written shift handoffs to ensure seamless workflow continuity.Monitor the workload in the area and coordinate task flow to optimize shop utilization.
Proactively report issues or request additional support as necessary.Identify, separate, and prepare parts according to work orders and chemical recipes (e.g., alkaline, emulsion, paint strip, sandblast, passivate) prior to racking.Conduct thorough inspections of materials to verify proper cleaning, etching, rinsing, and other processes to ensure optimal adhesion and coating quality.
Perform visual checks post-process to confirm uniform coverage.Apply approved masking materials and coatings based on technical drawings or tooling specifications in preparation for plating or painting operations.Determine appropriate racking methods for complex part geometries, ensuring proper contact to prevent burning.
Inspect, remove, and report any damaged racks or clips.Rack and unrack parts while verifying correct part numbers and chemical processes as per work orders.
Ensure no overloading or air pocket formation occurs during handling.Operate material handling systems, including cranes, hoists, and carts, safely to transport parts and materials through processing areas.Operate and monitor cleaning, Dow Coating, anodizing, dyeing, alodine, and rinsing tanks.
Determine correct dip times and maintain appropriate temperatures and solution levels.Perform specific treatments such as sulfuric/chromic acid dips on 75 ST parts formed on Cerro Bend.
Apply alodine touch-ups or chromadize as required.Assist in maintaining chemical strength by accurately measuring and adding solutions.
Estimate material surface area to prevent generator overloads.Start generators, operate control panels, and utilize overhead cranes to load/unload tanks and transfer processed items between stations.Strip anodizing from racks using caustic soda and nitric acid.
Clean tanks, crocks, and equipment to ensure safe and efficient operations.Mark, oil, wrap, and route completed parts according to drawings or work orders.
Ensure correct parts are matched to work orders and transferred to Quality Assurance (QA) for inspection.Handle and dispose of hazardous materials (e.g., alodine, acids, solvents) in accordance with safety procedures.
Complete all required on-the-job training and maintain necessary certifications.Physical Demands and Potential Hazards:Perform physical tasks that include lifting weights ranging from 10-15 lbs to 15-35 lbs.Engage in various movements such as reaching, handling, turning, twisting, lifting, lowering, climbing, balancing, bending, kneeling, crouching, and squatting.Work in environments that may involve contact with metals, solvents, and coolants.Operate in proximity to moving parts and tools, sharp cutters, and potential slipping hazards.Adapt to varying noise levels and atmospheric conditions.Utilize personal safety gear to protect face/eyes, hands/arms, and feet while performing job duties.This position is expected to be 100% onsite.
The selected candidate will be required to work onsite at one of the listed location options.This position must meet Export Control compliance requirements, therefore a “US Person” as defined by 22 C.F.R.
§ 120.15 is required.
“US Person” includes US Citizen, lawful permanent resident, refugee, or asyleeCurrent Boeing employees working in Puget Sound and Portland must submit an Employee Request Transfer (ERT) to be considered in the eligible candidate pool.
Resumes of current Puget Sound Boeing employees submitted via Careers at Boeing will not be considered.Basic Qualifications:1+ years of experience using basic math (e.g.
addition, subtraction, multiplication and division).1+ years of experience or training reading and interpreting drawings or blueprints.1+ years of experience working with hazardous materials.Must be able to lift, push and pull up to 35 poundsPreferred Qualifications:Experience operating cranes.Typical Education & Experience:High school graduate or GED preferred.Relocation:Relocation assistance is not a negotiable benefit for this position.
Candidates must live in the immediate area or relocate at their own expense.Drug Free Workplace:Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies.Union Representation Statement:This is an hourly position governed by the International Association of Machinists (IAM-751) Collective Bargaining agreement.Shift Work Statement:This position is for a variety of shifts.Total Rewards & Pay TransparencyAt Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities. The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work. The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.Pay: $24.32/hour, with potential to earn up to $53.30/hour in accordance with the terms of the relevant collective bargaining agreement.Applications for this position will be accepted until Apr.
11, 2026Language Requirements English PreferredRelocation Relocation assistance is not a negotiable benefit for this position.Visa Sponsorship Employer will not sponsor applicants for employment visa status.Shift This position is for variable shiftEqual Opportunity Employer:Boeing is an Equal Opportunity Employer.
Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
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Manufacturing, Product and QC Engineering Intern
$20-24 Hourly Wage
Description:
Requirements:
The TSUBAKI name is synonymous with excellence in quality, dependability and customer service. U.S. Tsubaki is a leading manufacturer and supplier of power transmission and motion control products. As a part of a vast, international network of corporate and industrial resources, Tsubaki offers its customers the finest state-of-the-art products available in the world and we strive to be the “Best Value” supplier in the industry.
The Manufacturing, QC and Product Engineering Intern will work in our product engineering department, quality department, and manufacturing engineering departments. The Manufacturing and Product Engineering Intern will be responsible in working with group of interns on a group project. This opportunity will grant the individual exposure to automated manufacturing, improvement of our handling of product specifications and/or helping us to better predict the impact of primary/secondary processes on our products.
Essential Duties and Responsibilities: The essential duties and responsibilities of this job are included but not limited to this job description – other tasks may be assigned and expected to be performed.
- Work with staff on improvement/organizational projects for the organization
- 3D/2D modeling of fixturing, manufacturing components and/or floor plans, as assigned.
- Assist Engineering with dimensional/process/ raw material studies to improve production, as assigned.
- Creation/Update of controlled documents (DRWs, SOPs, etc.), as assigned.
- Other tasks/functions as assigned.
Requirements:
- College Student pursuing a Degree in Mechanical, Electrical, Fire Protection Engineering, or related field.
- Outstanding communication and organizational skills.
- Ability to work in a fast-paced environment.
- Proficiency in AutoCAD and Microsoft Office applications.
- Proficient in AutoCAD 2D, AutoDesk, and Inventor 3D.
- Basic knowledge in Adobe Acrobat.
Tsubaki is an Equal Opportunity Employer - Minorities/Females/Veterans/Disability
PM21
Compensation details: 20-24 Hourly Wage
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Customer Support / Quality Lead
✦ New
$60,000-70,000 Yearly Salary
Description:
Requirements:
The TSUBAKI name is synonymous with excellence in quality, dependability and customer service. U.S. Tsubaki is a leading manufacturer and supplier of power transmission and motion control products. As a part of a vast, international network of corporate and industrial resources, Tsubaki offers its customers the finest state-of-the-art products available in the world and we strive to be the “Best Value” supplier in the industry.
The Customer Support / Quality Lead is responsible for providing customer service support, including quotations, delivery information and technical information. Coincidently ensures consistent, compliant, and accurate execution of quality processes by guiding frontline quality activities, resolving issues, and supporting continuous improvement across operations.
Essential Duties and Responsibilities: The essential duties and responsibilities of this job are included but not limited to this job description – other tasks may be assigned and expected to be performed.
Customer Service Functions
- Handles customer requests including quotes, orders, follow-up and delivery information.
- Provides customer service support, including providing technical information and explanations to customers.
- Fills orders by transferring orders to fulfillment; communicating expected delivery date; explaining stock-outs.
- Meets established order entry goals.
- Supports members of the outside sales team in daily activities.
- Accomplishes department and organization goals by accepting ownership for accomplishing new and different requests; explore opportunities to add value to job accomplishments.
- Works well in a team environment to solve customer issues.
- Communicates issues and problems with management in a timely manner.
- Maintains superb attention to details.
- Maintains detailed documentation to support decision and ensure continuity of service.
Quality Assurance Functions
- Ensures the performance of quality assurance functions are conducted in the most efficient manner.
- Looks for opportunities to eliminate non-value-added operations and improve processes.
- Assists with the development of plans and strategies to enhance production.
- Lead efforts toward achieving and maintaining ISO 9001 certification.
- Creates, revises, and controls, Quality manual, SOPs, Work Instructions, Forms, and quality procedures.
- Identifies gaps. Ensures root cause analysis and corrective actions are implemented.
- Collecting and reporting of KPIs for quality management.
- Coordinates resources required to address quality concerns.
- Ensures documentation meets internal and external requirements (e.g., ISO clauses, regulatory expectations).
- Prepares for and supports customer/certification/regulatory audits; coordinates responses and follow ups.
- Preserves and maintains training records; ensures staff are trained on relevant procedures, changes and expectations.
- Manages controlled records (inspection logs, audit reports, risk files) to ensure traceability and retention.
- Conducts internal audits.
- Serves as a cross-functional advisor.
- Other tasks/functions as assigned.
Requirements:
- Associate’s degree or equivalent.
- 2-3 years of Customer Service experience, preferably in a manufacturing environment.
- Knowledge of ISO 9001 requirements preferred.
- Acts positively upon constructive criticism and coaching.
- Work independently and in a group across all levels of the organization.
- Ability to multi-task and prioritize work based on deadlines.
- Handles confidential information discreetly.
- Highly detail oriented.
- Communicates clearly and comfortably with all employees.
- Conducts self professionally & ethically.
- Remains calm under pressure.
- Places a high emphasis on excellent customer service.
- Fosters and supports a teamwork environment.
- Knowledge of order entry/enterprise systems, preferably QAD and Goldmine.
- Strong computer skills with demonstrated knowledge of Microsoft Office programs: Word, Excel, and Outlook
Learn more about U.S. Tsubaki at:
U.S. Tsubaki offers a competitive compensation and benefits package, including health benefits effective on date of hire, dental and vision benefits effective on the first of the month following date of hire, Paid Time Off ("PTO"), 10 paid holidays, generous 401(k) match and profit sharing, annual bonus potential, life insurance, short and long-term disability, flexible spending accounts, commuter benefits, education reimbursement, home and auto insurance discounts, and pet insurance.
The estimated salary range is meant to reflect an anticipated salary range for the position. We may pay more or less than of the anticipated range based upon market data and other factors, all of which are subject to change. Individual pay is based on location, skills and expertise, experience, and other relevant factors.
Applicants must be authorized to work for any employer in the United States. Tsubaki does not sponsor or take over sponsorship of employment visas.
Tsubaki is an Equal Opportunity Employer - Minorities/Females/Veterans/Disability
PM21
Compensation details: 6 Yearly Salary
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Director of Sales - Off-Price
Salary not disclosed
ABOUT THE COMPANY:
True Religion is an urban casual lifestyle brand focused on high-quality denim, activewear, accessories, and more—for men, women, and kids. Founded in 2002, we shook up the Los Angeles denim scene by re-engineering the classic five-pocket jean with our signature Super T Stitch and iconic horseshoe detailing—now synonymous with bold, unapologetic style and the True Religion legacy. Driven by a relentless commitment to craftsmanship, we design with one goal in mind: to stand out from the crowd. We don’t just create denim—we give it attitude, authenticity, and individuality.
THE PURPOSE: The Director of Sales, Off-Price is responsible for independently driving sales and gross margin for select Off-Price accounts. You will manage shipping forecasts, inventory levels, and all product needs in collaboration with key internal cross-functional partners. Building concrete business plans and strategies in partnership with the VP of Off-price to generate incremental volume and maximize all opportunities. The ideal candidate will play a key role in driving sales and margin and contribute to True Religion’s continued growth by reinforcing and strengthening relationships with our wholesale customers.
THE ROLE (what you are accountable for)
- Independently managing sales and gross margin for select off-price accounts.
- Analyze selling, present lines to the buyer, and place market and chase buys with merchants/production
- Responsible for forecasting sales and margin against LY and budget on a bi-weekly basis.
- Partner with planning on OTB and reacting to a fast-paced business model
- Negotiate and close ATS/Inventory deals daily, maximizing sales and profitability.
- Strong and constant communication line with merchants on all product needs. Constantly driving newness and elevation in all classifications
- Oversee all aspects of shipping in partnership with Customer Service. Unconfirmed orders, extensions, late WIP, oversolds, etc.
- Keep up to date on competitive selling information. Including store branching trips.
YOU ARE: You are a go-getter, opportunistic, and have a passion for sales. You are organized and detail-oriented. You are comfortable operating in a fast-paced environment, taking ownership of your work, and approaching challenges with both rigor and creativity. An efficient multitasker with the ability to prioritize and pivot from one project to another. A strong negotiator while maintaining positive sales relationships. A confident presenter and communicator to all internal and external stakeholders. A team player promoting a positive work environment.
REQUIRED MINIMUM EXPERIENCE:
- BA/BS degree
- 5+ years of experience in an Off- Price Wholesale environment
- Proven experience with Off-price accounts
- Strong analytical and time management skills and a demonstrated ability to work independently under pressure and meet tight deadlines.
- Excellent interpersonal skills, both written and verbal
- Strong inventory management skills
- Ability to manage priorities in a deadline-driven environment
- Proficient in Word, Excel, Outlook and PowerPoint
- Comfortable with roughly 20% travel
PREFERRED EXPERIENCE:
- Background in Off-Price Wholesale
- Experience working with TJX
- Experience with FOB shipping model
- Familiarity with Men’s and Women’s denim lifestyle
- Familiarity with Full-Circle
ADDITIONAL ROLE INFORMATION:
- Compensation: The anticipated base salary range for this role is $130,000 -$140,000 + commission. This is a full-time, exempt position. This range represents the low and high ends of the expected base salary range for this role based on the applicable location. True Religion reasonably expects to pay within this range in compliance with all applicable federal, state, and local laws. Actual compensation will be determined based on factors including relevant experience, skills, knowledge, and internal equity.
- Perks: We offer a mix of benefits and perks to support our employees at work and beyond, including health benefits, a 401(k) with employer match, merchandise discounts, commuter benefits, wellness & employee assistance programs, and more.
- Work Model: This role is based in New York, NY, with an expectation of in-office presence on designated days to support collaboration and business needs.
- Employment Eligibility: Employment with True Religion is contingent upon meeting applicable employment eligibility requirements.
True Religion is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.
Applicable law requires employers to provide reasonable accommodation during the recruitment process. Please let us know if you require accommodation, and we will make appropriate arrangements.
In connection with your application and candidacy, True Religion may collect personal information such as your name, contact information, education history, and professional or employment background, as permitted by applicable law. Certain additional information (such as identification or payroll-related information) may be collected after an offer of employment is made or as required for onboarding, employment eligibility verification, or benefits administration. For more information about how we collect, use, and protect personal information, please review our Privacy Policy at California residents may review additional disclosures at
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Content Creator
🏢 True Religion
Salary not disclosed
ABOUT THE COMPANY:
True Religion is an urban casual lifestyle brand focused on high-quality denim, activewear, accessories, and more—for men, women, and kids. Founded in 2002, we shook up the Los Angeles denim scene by re-engineering the classic five-pocket jean with our signature Super T Stitch and iconic horseshoe detailing—now synonymous with bold, unapologetic style and the True Religion legacy. Driven by a relentless commitment to craftsmanship, we design with one goal in mind: to stand out from the crowd. We don’t just create denim—we give it attitude, authenticity, and individuality.
THE PURPOSE:
The Content Creator is a strategic, social-first storyteller responsible for building and evolving True Religion’s presence across TikTok, Instagram, YouTube, and emerging platforms. This role translates brand priorities and cultural moments into compelling, platform-native content that drives engagement, growth, and brand relevance. Acting as the internal pulse on digital culture, this individual confidently brings forward trends, formats, and ideas that position True Religion at the forefront of the conversation.
THE ROLE (what you are accountable for):
- Concept, shoot, edit, and produce high-performing, social-first content optimized for TikTok, Instagram, YouTube, and emerging platforms.
- Translate product launches, campaigns, and business objectives into culturally relevant digital storytelling.
- Identify emerging trends, creators, sounds, and formats before they peak, and quickly pitch and execute timely content tied to key moments.
- Create a range of content, including short-form video, trend-driven moments, behind-the-scenes storytelling, campaign support, and event coverage.
- Craft brand-right copy for captions and scripts with a strong, culturally fluent tone.
- Ensure all content aligns with True Religion’s visual identity while helping evolve the brand’s social voice.
- Partner cross-functionally with Creative, Influencer, and Marketing teams to support launches and strategic initiatives.
- Monitor performance metrics and use insights to refine creative output and improve engagement, reach, and growth.
- Maintain a test-and-learn mindset while operating with strong attention to detail and accountability.
YOU ARE:
You have a creator mindset and a strong point of view on how brands should show up in social spaces. You instinctively understand what resonates online and can quickly turn trends into brand-relevant content. You are nimble, adaptable, and comfortable creating at the speed of the internet. You bring bold ideas forward, communicate them clearly, and balance experimentation with brand discipline. You thrive in a collaborative environment while confidently owning your creative lane.
REQUIRED MINIMUM EXPERIENCE:
- 3–5 years of experience in social media, content creation, or digital marketing.
- Digitally native with deep immersion in TikTok, Instagram, YouTube, and emerging platforms.
- Proven experience creating content with measurable performance results (brand or agency experience preferred).
- Strong portfolio demonstrating strategic storytelling across platforms.
- Proficiency in editing and design tools (Adobe Creative Suite, CapCut, Canva, or similar).
- Familiarity with social analytics tools and ability to interpret performance data.
- Bachelor’s degree in Marketing, Communications, or related field preferred.
ADDITIONAL ROLE INFORMATION:
- Compensation: The anticipated base salary range for this role is $75,000 – $90,000. This is a full-time, exempt position. This range represents the low and high end of the expected base salary range for this role based on the applicable location. True Religion reasonably expects to pay within this range in compliance with all applicable federal, state, and local laws. Actual compensation will be determined based on factors including relevant experience, skills, knowledge, and internal equity.
- Perks: We offer a mix of benefits and perks to support our employees at work and beyond, including health benefits, a 401(k) with employer match, merchandise discounts, commuter benefits, wellness & employee assistance programs, and more.
- Work Model: This role is based in El Segundo, CA, and follows a hybrid work model, with an expectation of in-office presence on designated days to support collaboration and business needs.
- Employment Eligibility: Employment with True Religion is contingent upon meeting applicable employment eligibility requirements.
True Religion is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.
Applicable law requires employers to provide reasonable accommodation during the recruitment process. Please let us know if you require accommodation, and we will make appropriate arrangements.
In connection with your application and candidacy, True Religion may collect personal information such as your name, contact information, education history, and professional or employment background, as permitted by applicable law. Certain additional information (such as identification or payroll-related information) may be collected after an offer of employment is made or as required for onboarding, employment eligibility verification, or benefits administration. For more information about how we collect, use, and protect personal information, please review our Privacy Policy at California residents may review additional disclosures at
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Product Development Assistant
🏢 True Religion
Salary not disclosed
ABOUT THE COMPANY:
True Religion is an urban casual lifestyle brand focused on high-quality denim, activewear, accessories, and more—for men, women, and kids. Founded in 2002, we shook up the Los Angeles denim scene by re-engineering the classic five-pocket jean with our signature Super T Stitch and iconic horseshoe detailing—now synonymous with bold, unapologetic style and the True Religion legacy. Driven by a relentless commitment to craftsmanship, we design with one goal in mind: to stand out from the crowd. We don’t just create denim—we give it attitude, authenticity, and individuality.
THE PURPOSE:
The Product Development Assistant supports the Product Development team in the successful development and execution of denim and related product categories. This role partners closely with Product Development, Design, Technical Design, and external vendors to ensure accurate upstream workflows, timely sample management, and clear communication across teams. The position plays a key role in maintaining organization, tracking development progress, and helping deliver products that meets quality, cost, and timeline expectations.
THE ROLE (what you are accountable for)
- Maintain and update development charts, trackers, and WIPs to ensure product development data is accurate and current.
- Receive, process, organize, and distribute samples to cross-functional teams, ensuring visibility and timely review.
- Prepare and ship packages to vendors, New York, and international teams, and maintain tracking and follow-up on deliveries.
- Support the review and tracking of PROTO and SMS samples to ensure accuracy, completeness, and adherence to development timelines.
- Organize and manage in-season sample libraries, ensuring all products are properly labeled, stored, and accessible.
- Partner with Design and Technical Design to confirm BOMs and Technical Packs are complete and submitted to vendors.
- Assist the Product Development Manager and Wash Specialist in reviewing wash samples and tracking development progress.
- Communicate with overseas vendors as needed to support development updates and follow-up.
- Maintain organized documentation and ensure all development materials are properly filed and accessible.
- Identify opportunities to improve processes, maintain high productivity standards, and contribute to overall product quality.
YOU ARE:
You are passionate about fashion and product development, with a curiosity for denim, fabrics, washes, and trims. Highly organized and detail-oriented, you take pride in producing accurate, high-quality work while managing multiple priorities in a fast-paced environment. You are proactive, deadline-driven, and comfortable juggling multiple seasons and development tasks at once. Systems-savvy and adaptable, you quickly learn new tools and processes while remaining flexible as priorities evolve. You are also a collaborative team player and strong communicator who works effectively with cross-functional partners to keep product development moving forward.
REQUIRED MINIMUM EXPERIENCE:
- 1–3 years of experience in product development, production, or a related apparel role
- Strong organizational and time management skills in a deadline-driven environment
- Excellent communication and collaboration skills across teams
- Ability to manage multiple priorities and maintain accuracy in detailed work
PREFERRED EXPERIENCE:
- Background in the fashion or apparel industry
- Experience supporting denim product development and familiarity with denim fabrics and raw materials
- Experience working with overseas vendors and global development teams
- Proficiency with apparel software systems and tools such as Full Circle, Microsoft Office (especially Excel), Adobe, and PowerPoint
ADDITIONAL ROLE INFORMATION:
- Compensation: The anticipated base salary range for this role is $67,000 – $72,000. This is a full-time, non-exempt position. This range represents the low and high ends of the expected base salary range for this role based on the applicable location. True Religion reasonably expects to pay within this range in compliance with all applicable federal, state, and local laws. Actual compensation will be determined based on factors including relevant experience, skills, knowledge, and internal equity.
- Perks: We offer a mix of benefits and perks to support our employees at work and beyond, including health benefits, a 401(k) with employer match, merchandise discounts, commuter benefits, wellness & employee assistance programs, and more.
- Work Model: This role is based in El Segundo, CA, and follows a hybrid work model, with an expectation of in-office presence on designated days to support collaboration and business needs.
- Employment Eligibility: Employment with True Religion is contingent upon meeting applicable employment eligibility requirements.
True Religion is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.
Applicable law requires employers to provide reasonable accommodation during the recruitment process. Please let us know if you require accommodation, and we will make appropriate arrangements.
In order to evaluate your candidacy, we may ask you to provide us with certain personal information, including your identification data (e.g. name, date of birth, driver’s license number, social security number, passport number, and contact details), education information, financial information (for payroll and benefits), and professional and employment history. If you have any questions about our privacy policy or would like to learn more, please visit , which includes a link to an additional notice for California residents and which link can also be visited directly at
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Sr. Technical Designer, Denim
🏢 True Religion
Salary not disclosed
Job Overview:
We are seeking an experienced and detail-oriented Sr. Technical Designer to join our Tech design team.
The Technical Designer will play a crucial role in turning creative design concepts into high-quality, production-ready garments. The ideal candidate will have a deep understanding of garment construction, pattern making, and fabric technology, as well as a passion for fashion innovation. This individual will be the bridge between the design team and production, ensuring that designs are executed with precision and adhere to brand standards.
ABOUT THE COMPANY:
True Religion is an urban casual lifestyle brand focused on high-quality denim, activewear, accessories, and more—for men, women, and kids. Founded in 2002, we shook up the Los Angeles denim scene by re-engineering the classic five-pocket jean with our signature Super T Stitch and iconic horseshoe detailing—now synonymous with bold, unapologetic style and the True Religion legacy. Driven by a relentless commitment to craftsmanship, we design with one goal in mind: to stand out from the crowd. We don’t just create denim—we give it attitude, authenticity, and individuality.
THE PURPOSE:
The Senior Technical Designer, Women’s Denim plays a critical role in translating creative design concepts into high-quality, production-ready garments. This role partners closely with Design, Product Development, and overseas vendors to ensure fit, construction, and execution meet brand standards. With deep expertise in denim construction, pattern making, and fabric performance, this position serves as the technical bridge between concept and production.
THE ROLE (what you are accountable for)
- Create and maintain detailed technical packages, including specifications, tolerances, grading, construction details, stitch callouts, and fit comments.
- Partner with the Technical Design Manager and cross-functional teams to establish appropriate fit, function, and construction intent for each style.
- Lead fit sessions across multiple sizes, providing clear, actionable feedback to vendors to achieve consistent fit and quality.
- Collaborate closely with overseas manufacturers to develop accurate patterns and resolve construction or fit issues throughout the development process.
- Ensure all garment specifications—including measurements, stitching techniques, and finishing details—are clearly defined and executed.
- Conduct quality reviews and address discrepancies identified during development or production to ensure consistency across all runs.
- Act as a key liaison between Design and Production, proactively troubleshooting technical issues and supporting on-time delivery.
- Manage and track workflow for assigned styles, balancing deadlines and shifting priorities in a fast-paced environment.
- Maintain clear, professional, and timely communication with overseas vendors and internal partners.
YOU ARE:
You are a detail-driven technical expert with a strong eye for fit, construction, and quality. You thrive in a collaborative environment, communicate clearly with both creative and technical partners, and take pride in bringing product to life with precision. Highly organized and adaptable, you are comfortable managing multiple styles and timelines while maintaining the highest standards.
REQUIRED MINIMUM EXPERIENCE:
- 5-8+ years of experience as a Technical Designer, preferably within women’s denim or apparel
- Excellent attention to detail with the ability to translate design intent into production-ready specifications
- Proven experience with 5-pocket styles, jumpsuits, dresses, fashion tops, and jackets
- Strong understanding of pattern making, grading, and garment construction techniques
- Hands-on experience leading fit sessions and executing pattern corrections
- Solid knowledge of fabrics, finishes, and how they impact fit and construction
- Proficiency in Adobe Illustrator, Photoshop, Microsoft Office; Full Circle experience a plus
- Strong written and verbal communication skills, including vendor-facing correspondence
PREFERRED EXPERIENCE:
- Experience using Gerber AccuMark
- Experience working with international sourcing and overseas production partners
ADDITIONAL ROLE INFORMATION:
- Compensation: The anticipated base salary range for this role is $90,000 – $100,000. This is a full-time, exempt position. This range represents the low and high end of the expected base salary range for this role based on the applicable location. True Religion reasonably expects to pay within this range in compliance with all applicable federal, state, and local laws. Actual compensation will be determined based on factors including relevant experience, skills, knowledge, and internal equity.
- Perks: We offer a mix of benefits and perks to support our employees at work and beyond, including health benefits, a 401(k) with employer match, merchandise discounts, commuter benefits, wellness & employee assistance programs, and more.
- Work Model: This role is based in El Segundo, CA with an expectation of in-office presence on designated days to support collaboration and business needs.
- Employment Eligibility: Employment with True Religion is contingent upon meeting applicable employment eligibility requirements.
True Religion is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.
Applicable law requires employers to provide reasonable accommodation during the recruitment process. Please let us know if you require accommodation, and we will make appropriate arrangements.
In order to evaluate your candidacy, we may ask you to provide us with certain personal information, including your identification data (e.g. name, date of birth, driver’s license number, social security number, passport number, and contact details), education information, financial information (for payroll and benefits), and professional and employment history. If you have any questions about our privacy policy or would like to learn more, please visit , which includes a link to an additional notice for California residents and which link can also be visited directly at
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Associate Manager, Production - Sportwear
🏢 True Religion
Salary not disclosed
ABOUT THE COMPANY:
True Religion is an urban casual lifestyle brand focused on high-quality denim, activewear, accessories, and more—for men, women, and kids. Founded in 2002, we shook up the Los Angeles denim scene by re-engineering the classic five-pocket jean with our signature Super T Stitch and iconic horseshoe detailing—now synonymous with bold, unapologetic style and the True Religion legacy. Driven by a relentless commitment to craftsmanship, we design with one goal in mind: to stand out from the crowd. We don’t just create denim—we give it attitude, authenticity, and individuality.
THE PURPOSE:
The Associate Production Manager, Sportswear, supports the end-to-end production lifecycle from adoption through bulk delivery. This role ensures product is delivered on time, at target cost, and to True Religion’s quality standards. You will partner cross-functionally and with external vendors to maintain calendar integrity, manage risk, and support margin goals—balancing strong operational execution with proactive problem-solving to keep product moving efficiently from concept to customer.
THE ROLE (what you are accountable for):
- Manage the end-to-end production process for assigned sportswear categories from adoption through bulk delivery, ensuring on-time execution, cost accuracy, and quality standards
- Drive adherence to the production calendar by partnering cross-functionally and proactively identifying risks that may impact delivery or margin
- Maintain detailed WIP tracking and follow through to resolve issues before they escalate
- Oversee sample milestones including fit, PPS, and TOP approvals to ensure bulk readiness
- Monitor product cost throughout the lifecycle and partner with Sourcing and vendors to address variances and protect margin
- Maintain accurate system updates, purchase order management, and data integrity to support financial and operational reporting
- Partner closely with Design, Technical Design, Product Development, Merchandising, Sales, QC, and Logistics to ensure alignment on timelines and deliverables
- Build effective working relationships with factories and vendors to support smooth execution and consistent quality
- Track factory capacity and shipment status in partnership with the Production Manager to mitigate delivery risks
- Communicate production status, risks, and solutions clearly and proactively to internal partners and leadership
YOU ARE:
A detail-oriented and solutions-driven production professional who thrives in a fast-paced environment. You bring structure and organization to complex processes and take pride in delivering product on time, at cost, and to quality standards. You are proactive in identifying risks and comfortable navigating challenges with a calm, practical approach. You communicate clearly, follow through consistently, and build strong working relationships across cross-functional teams and vendor partners. You understand how production execution impacts margin, timelines, and brand integrity, and you approach your work with accountability, urgency, and professionalism. You are collaborative, dependable, and always looking for ways to improve processes while maintaining a strong focus on day-to-day execution.
REQUIRED MINIMUM EXPERIENCE:
- 5–6 years of experience in Production, Sourcing, or Supply Chain within apparel
- Strong knowledge of apparel production lifecycle, fabric and garment construction, and manufacturing economics
- Understanding of testing protocols, compliance regulations, and product integrity standards
- Experience managing WIP and maintaining production calendars across multiple categories
- Working knowledge of factory lead times, transit timelines, and global production operations
- Strong analytical skills with proficiency in Excel and production systems
- Ability to collaborate and influence across cross-functional teams
- Excellent verbal and written communication skills
- Strong problem-solving and negotiation skills
- Ability to manage multiple priorities in a deadline-driven environment
ADDITIONAL ROLE INFORMATION:
- Compensation: The anticipated base salary range for this role is $80,000 – $85,000. This is a full-time, exempt position. This range represents the low and high ends of the expected base salary range for this role based on the applicable location. True Religion reasonably expects to pay within this range in compliance with all applicable federal, state, and local laws. Actual compensation will be determined based on factors including relevant experience, skills, knowledge, and internal equity.
- Perks: We offer a mix of benefits and perks to support our employees at work and beyond, including health benefits, a 401(k) with employer match, merchandise discounts, commuter benefits, wellness & employee assistance programs, and more.
- Work Model: This role is based in El Segundo, CA, with an expectation of in-office presence on designated days to support collaboration and business needs.
- Employment Eligibility: Employment with True Religion is contingent upon meeting applicable employment eligibility requirements.
True Religion is an Equal Opportunity Employer. We are committed to creating an inclusive workplace and do not discriminate on the basis of race, color, religion, sex, gender identity or expression, sexual orientation, age, national origin, disability, veteran status, or any other protected characteristic under applicable law. Employment decisions are based on qualifications, merit, and business needs.
Applicable law requires employers to provide reasonable accommodation during the recruitment process. Please let us know if you require accommodation, and we will make appropriate arrangements.
In connection with your application and candidacy, True Religion may collect personal information such as your name, contact information, education history, and professional or employment background, as permitted by applicable law. Certain additional information (such as identification or payroll-related information) may be collected after an offer of employment is made or as required for onboarding, employment eligibility verification, or benefits administration. For more information about how we collect, use, and protect personal information, please review our Privacy Policy at California residents may review additional disclosures at
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