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M
Sr. Machinist
✦ New
Salary not disclosed
*** Sign on Bonus ***
About Means Engineering, Inc.
Means Engineering, Inc., headquartered in Carlsbad, CA, delivers innovative solutions across the medical, industrial, semiconductor, and military sectors. We combine deep expertise in product development with a relentless commitment to design, function, and quality.
Our team is guided by our core values — Passion, Integrity, Innovation, Quality, and Ethics — ensuring every project meets the highest standards. Join us and be part of a company that values craftsmanship, collaboration, and excellence.
Key Responsibilities:
- Perform advanced-level setup and operation of milling, turning, and grinding machines.
- Troubleshoot and resolve machining issues quickly and effectively.
- Read and interpret blueprints, technical drawings, and job specifications.
- Execute high-precision benchwork and layout activities.
- Edit CNC setup sheets; suggest and implement programming or process improvements.
- Inspect parts to ensure conformance to quality standards and specifications.
- Accurately document work in the ERP system, including job status, time tracking, and nonconformance reports.
- Collaborate with Process Engineering on new product introduction (NPI) and continuous improvement projects.
- Maintain a clean, organized, and safe work environment; follow all company policies and safety
Qualifications:
- Minimum of 7 years of related machining experience.
- Strong English communication skills – able to understand verbal and written instructions, collaborate with team members, and actively participate in meetings and training.
- Math proficiency in algebra, geometry, and trigonometry.
- Exceptional measurement skills with the ability to work within tight tolerances.
- Expertise in reading and interpreting technical drawings, specifications, and quality standards.
- Ability to document quality control requirements clearly and accurately.
- Solid understanding of tooling, equipment safety, and machining best practices.
- A proactive mindset for addressing non-conforming operations and producing accurate, high-quality parts within deadlines.
- Ability to work both independently and collaboratively, with experience mentoring junior team members
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.
DISHWASHER (FULL TIME AND PART TIME)
$23,400
We are hiring immediately for full time and part time DISHWASHER positions.
Location : Luther College - 700 College Drive, Decorah, IA 52101. Note: online applications accepted only .
Schedule : Full time and part time schedules. Hours and days may vary. Further details upon interview.
Requirement : Dishwashing experience preferred
Pay Range: $12.00 per hour to $15.00 per hour.
*Internal Employee Referral Bonus Available
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1493697.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.
Learn more about careers with Bon Appétit: Summary
Summary: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition.
Essential Duties and Responsibilities:
Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine depending on assigned equipment. Ensures complete cleanliness and sanitation.
Washes pots, pans and trays based on assigned procedures. Ensure complete cleanliness and sanitation.
Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures. Ensures complete cleanliness and sanitation.
Ensures compliance with outlined safety procedures.
Maintains temperatures and chemical levels as outlined by provided standards.
Keeps dish area orderly and in compliance with safety standards.
Sweeps and mops kitchen floors to ensure compliance with safety and sanitation standards.
Washes worktables, walls, refrigerators, meat blocks and other food prep surfaces.
Removes trash and places it in designated containers. Steam cleans or hoses out garbage cans.
Transfers supplies and equipment between storage and work areas.
Helps load and unload supplies and product.
Performs other duties as assigned.
Associates at Bon Appétit are offered many fantastic benefits.
Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
[[filter4]]
Location : Luther College - 700 College Drive, Decorah, IA 52101. Note: online applications accepted only .
Schedule : Full time and part time schedules. Hours and days may vary. Further details upon interview.
Requirement : Dishwashing experience preferred
Pay Range: $12.00 per hour to $15.00 per hour.
*Internal Employee Referral Bonus Available
We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1493697.
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!
Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We’re hiring! Bon Appétit Management Company operates more than 1,000 cafés around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We’ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.
Learn more about careers with Bon Appétit: Summary
Summary: Maintains dishes, pots, pans, trays, kitchen, work areas, equipment and utensils in orderly and sanitary condition.
Essential Duties and Responsibilities:
Scrapes and rinses food from dirty dishes and washes them by hand or places them in racks or on conveyor to dishwashing machine depending on assigned equipment. Ensures complete cleanliness and sanitation.
Washes pots, pans and trays based on assigned procedures. Ensure complete cleanliness and sanitation.
Polishes silver using burnishing machine tumbler, chemical dip, buffing wheel and hand cloth depending on assigned equipment and procedures. Ensures complete cleanliness and sanitation.
Ensures compliance with outlined safety procedures.
Maintains temperatures and chemical levels as outlined by provided standards.
Keeps dish area orderly and in compliance with safety standards.
Sweeps and mops kitchen floors to ensure compliance with safety and sanitation standards.
Washes worktables, walls, refrigerators, meat blocks and other food prep surfaces.
Removes trash and places it in designated containers. Steam cleans or hoses out garbage cans.
Transfers supplies and equipment between storage and work areas.
Helps load and unload supplies and product.
Performs other duties as assigned.
Associates at Bon Appétit are offered many fantastic benefits.
Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program
Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group: Achieving leadership in the foodservice industry
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.
Applications are accepted on an ongoing basis.
Bon Appetit maintains a drug-free workplace.
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A
Custodial - Full-Time, $32.95 /Hour
Salary not disclosed
Come and join the magic with Aulani, A Disney Resort and Spa! Perks and benefits may include: 100% full coverage of healthcare for you and your eligible dependents Tuition paid upfront at network schools Free lunch Free parking Free theme park admission and much more! We're looking for talented people who are self-starters, passionate about what they do and strive for Guest satisfaction.
Housekeeping Custodial Cast Members play an important role our home-away-from-home experience for each of our Guests every day.
Their work can make all the difference for our Guests experience.
The Housekeeping Custodial role is responsible for cleaning and maintaining all hotel property.
Custodial Cast Members are responsible for cleaning the Resort's on stage and backstage locations including all interior and exterior public areas.
Our Hotel Custodial Cast also clean Restaurants, Rest Rooms (Guest and Cast), pool area, lobby, meeting rooms, Spa and Utility/Support with Guest interaction.
Graveyard responsibility also includes some guest room cleaning and room deliveries.
Responsibilities : Maintain cleanliness of all Front of House Guest areas.
Responsibilities include but are not limited to: Restaurants – Carpet Vacuuming and shampooing, cleaning dry floor surfaces/mats Lobbies – Clean carpets, stairs ways and maintain floor surfaces, walls, doors and windows(vacuuming, sweeping, mopping, buffing, polishing, shampooing) Restroom Locations (Guest and Cast)
- Completely clean, dry and disinfect all restroom fixtures and hard surfaces, including floors and fixtures Back of House Locations
- Clean and maintain off-stage support areas (offices, break rooms, restrooms, locker rooms) Area Wash down and Cleaning- Rinse/wash down all exterior Resort common walkways/hardscape areas and dry all exterior walkways and hardscape areas Pool Area – Clean and maintain pool deck and furniture Clean walls, doors, windows and ceilings in all areas Requires working with other departments to complete activities in a safe manner Restock all supplies as needed Includes the use of specialized floor cleaning Basic Qualifications : Flexible/Adaptable-may work in a variety of areas, conditions and/or have changing start/end times Proactive-immediately communicates concerns and reacts to situations Must use Personal Protective Equipment (i.e., boots, gloves, goggles, etc.), hand tools (i.e., mops, brooms, etc.), power equipment/tools and disinfectants, degreasing chemicals and all cleaning products Some roles require additional specialized training in both procedure and ergonomic principles Willing to get dirty and clean up others' messes Enthusiastic about interacting and helping guests Self directed and able to complete repetitious tasks while maintaining quality Preferred Qualifications: Enjoys cleaning Previous experience in a cleaning environment (previous housekeeping, kitchen/restaurant or other busy cleaning environments) Previous experience in a self directed role requiring little follow up /supervision Knowledge of Hawaiian/Japanese language preferred Additional Information : SCHEDULE AVAILABILTY Full Time
- Full availability is required seven (7) days per week, including early mornings, late nights, weekends, and holidays.
SUBMITTING YOUR APPLICATION After clicking "Apply for this job" below, the employment application will open in a new window.
Please complete ALL pages of the application by clicking "Next" on each page, then "Submit" on the final page.
Keyword: AulaniCasting, Aulani Casting The pay rate for this role in Hawaii is $32.95 per hour.
Select benefits may be provided as part of the compensation package, such as medical, financial, and/or other benefits, dependent on the level and position offered.
To learn more about our benefits visit:
A
Medical Lead Veterinarian (Hudson)
Salary not disclosed
Are you a veterinary virtuoso looking for a place where your skills can truly shine? At Acupet Veterinary Care, we believe that exceptional medicine is an art form, and we are looking for talented teammates - from Doctors to Support Teammates - who share our passion for the craft. Since 1995, we have been a trusted neighbor in the Hudson community, building an amazing reputation on a foundation of trust, kindness, and medical excellence. We know that to take the best care of pets, we have to take care of our people. We have built a forward-thinking environment where work-life balance isn't wishful thinking - it's how we schedule our days. For our Veterinarians, this means genuine clinical autonomy supported by modern technology and efficient workflows. For our Technicians and Assistants, it means we respect your education and utilize your full skillset so you can do what you were trained to do. We are big enough to provide the resources and mentorship of a large network, but we stay true to our roots as a close-knit, collaborative team. Here, you will see a little bit of everything. Our case mix spans the entire small animal lifecycle, offering a satisfying blend of preventive wellness, complex diagnostics, and urgent care. You won't just be filling a shift; you'll be practicing high-quality medicine in a facility that supports your growth, whether that means mastering a new surgery or leading a team. Our home in Hudson, Florida, offers the best of the Gulf Coast lifestyle without the headache of big-city congestion. That means a commute that doesn't drain you, easy access to the water, and a community that is deeply invested in their pets. Join us in a sunny, welcoming environment where you can do the work you love and still have the energy to enjoy life after your shift ends.
Your Impact as a Medical Lead Veterinarian As the Medical Lead Veterinarian, you are the champion of medical excellence in your hospital. You will be responsible for mentoring and developing your associate veterinarians, partnering with your Practice Manager to build a healthy and engaged team, and driving the continuous improvement of patient care and client service. This is a key leadership role where you will set the standard for clinical quality and foster a culture of collaboration and growth.
How You're Supported As part of the Mission Pet Health family, you get the autonomy of a local practice backed by the comprehensive benefits and resources of a larger network. The focus is on investing in you as a leader, so you can focus on your team and your medicine.
Generous Compensation A competitive annual base salary plus a monthly production bonus with no negative accrual.
Total Wellbeing Comprehensive coverage including Health, Dental, Vision, Critical Illness, Hospital Indemnity, Life, and Accident insurance, plus Paid Parental Leave.
Financial Health Plan for your future with a 401k featuring a generous company match (100% on the first 3%, 50% on the next 2%), plus Long & Short-Term Disability insurance.
Leadership & Clinical Growth Receive paid continuing education with dedicated days off, plus access to our comprehensive Leadership Training Program and structured mentorship.
Clinical Tracks Program Access over 50 hours of in-depth, RACE-approved CE in Dentistry, Oncology, Internal Medicine, Dermatology, and Cardiology, facilitated by veterinary specialists.
The Power of a Network Tap into a nationwide community of over 20,000 veterinary professionals for collaboration, support, and to grow your interests.
Peace of Mind Company-paid professional liability coverage, license fees, and professional dues. Enjoy a flexible schedule, paid time off, and free 24/7 access to Teladoc.
About Mission Pet Health Mission Pet Health was founded by veterinarians on the belief that local practices thrive with clinical autonomy, collaboration, and medical excellence. The organization provides world-class support to its 850+ hospital teams on a hyper-local basis so they can focus on what matters most: the medicine, their patients, and their team culture. Learn more at .
Driving the award-winning culture are the WAG values - Work Together, Amaze, and Grow. Mission Pet Health is veterinarian-led, people-focused, and on a mission to be the best place to work in veterinary medicine.
EEO Statement: Mission Pet Health is an equal opportunity employer. We embrace diversity and are committed to creating an inclusive environment for all employees.
Your Impact as a Medical Lead Veterinarian As the Medical Lead Veterinarian, you are the champion of medical excellence in your hospital. You will be responsible for mentoring and developing your associate veterinarians, partnering with your Practice Manager to build a healthy and engaged team, and driving the continuous improvement of patient care and client service. This is a key leadership role where you will set the standard for clinical quality and foster a culture of collaboration and growth.
- Lead and Mentor Your DVM Team: You will manage all associate veterinarians, conducting regular performance discussions, coaching them on individual development goals (including production and PCT), and fostering a culture of teamwork and retention.
- Role Model Medical Excellence: You will set the example for the highest quality of medicine, client service, and efficiency, while also practicing as an associate veterinarian and achieving your own production goals.
- Drive Hospital Performance: In partnership with your Practice Manager, you will help develop the annual operating plan, manage hospital financial performance toward an EBITDA goal, and ensure compliance with all medical and DEA regulations.
- Foster a Culture of Growth: You will lead monthly doctor meetings to discuss best practices, new services, and medical standards. You will also supervise externship and mentorship programs and champion a culture of recruitment.
- Be an Ambassador: You will serve as an ambassador for your hospital and Mission Pet Health through community engagement at schools, universities, and local events.
- Doctor of Veterinary Medicine (DVM) degree and a valid state license in good standing.
- A minimum of 2 years of practical clinical experience.
- A servant leadership mentality with a commitment to our core values and the ability to build strong, collaborative relationships.
- Excellent written, verbal, and interpersonal communication skills.
- An understanding of (or willingness to learn) the financial and operating management of a hospital.
- Proficiency in intermediate computer skills (MS Office, Outlook, etc.).
- Enthusiasm and a desire to be part of a progressive, growth-oriented culture.
How You're Supported As part of the Mission Pet Health family, you get the autonomy of a local practice backed by the comprehensive benefits and resources of a larger network. The focus is on investing in you as a leader, so you can focus on your team and your medicine.
Generous Compensation A competitive annual base salary plus a monthly production bonus with no negative accrual.
Total Wellbeing Comprehensive coverage including Health, Dental, Vision, Critical Illness, Hospital Indemnity, Life, and Accident insurance, plus Paid Parental Leave.
Financial Health Plan for your future with a 401k featuring a generous company match (100% on the first 3%, 50% on the next 2%), plus Long & Short-Term Disability insurance.
Leadership & Clinical Growth Receive paid continuing education with dedicated days off, plus access to our comprehensive Leadership Training Program and structured mentorship.
Clinical Tracks Program Access over 50 hours of in-depth, RACE-approved CE in Dentistry, Oncology, Internal Medicine, Dermatology, and Cardiology, facilitated by veterinary specialists.
The Power of a Network Tap into a nationwide community of over 20,000 veterinary professionals for collaboration, support, and to grow your interests.
Peace of Mind Company-paid professional liability coverage, license fees, and professional dues. Enjoy a flexible schedule, paid time off, and free 24/7 access to Teladoc.
About Mission Pet Health Mission Pet Health was founded by veterinarians on the belief that local practices thrive with clinical autonomy, collaboration, and medical excellence. The organization provides world-class support to its 850+ hospital teams on a hyper-local basis so they can focus on what matters most: the medicine, their patients, and their team culture. Learn more at .
Driving the award-winning culture are the WAG values - Work Together, Amaze, and Grow. Mission Pet Health is veterinarian-led, people-focused, and on a mission to be the best place to work in veterinary medicine.
EEO Statement: Mission Pet Health is an equal opportunity employer. We embrace diversity and are committed to creating an inclusive environment for all employees.
A
Construction Project Scheduler
Salary not disclosed
Construction Project Scheduler
'We're all Americaribe'. It means that we share the same culture, expertise & refers to the efforts we take every day to make ourselves operate more tightly and agilely. Our pride, achievements, and experiences have all tied to the minds of teamwork, innovation, and novelty. Talented newcomers with creative and technical skill sets like these, along with an energy and enthusiasm that effectively contribute to team morale, are always needed as Americaribe continues to grow. Beyond the high-level benefits and competitive salary is a plethora of opportunity to accentuate your career path, allowing growth from advanced trainings and experience, provided by Americaribe, to build leadership, versatility, & consistency. Americaribe LLC is known for applying its capacity for technical and commercial innovation, cutting-edge engineering skills and expertise in development to offices, hotels, airports, hospitals, schools, housing, exhibition centers, leisure facilities, etc. Americaribe is the subsidiary of Bouygues Bâtiment International, operating in over twenty countries, also known for combining its networks alongside major contracts with highly added value.
POSITION SUMMARY
The Project Scheduler is responsible for developing, maintaining, and monitoring project schedules to ensure construction projects are delivered on time and within budget. This role collaborates closely with project managers, preconstruction managers, estimators, superintendents, subcontractors, and clients to coordinate timelines, monitor progress, identify risks, and recommend corrective actions when necessary.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Schedule Development & Planning
- Develop detailed baseline schedules using tools such as Primavera P6, Microsoft Project, or similar scheduling software, covering all project phases from RFP/Project Launch through Substantial Completion and Final Turnover.
- Create Work Breakdown Structures (WBS) and define project activities, durations, and sequencing.
- Establish logic-driven critical path (CPM) and identify schedule constraints.
- Resource load schedules with quantities, labor, and cost data when required.
- Prepare schedule narratives documenting assumptions and methodologies.
- Collaborate with project managers, preconstruction managers, field teams and estimators during both preconstruction and construction phases.
Schedule Monitoring & Control
- Conduct site visits to assess and document construction progress.
- Update schedules regularly to reflect actual progress.
- Perform critical path analysis and identify variances.
- Develop recovery schedules when delays occur.
- Perform Time Impact Analyses (TIA) to assess the effects of change orders and scope modifications.
Means & Methods
- Define construction means and methods required to achieve schedule objectives.
- Develop site logistics and Maintenance of Traffic (MOT) plans in 2D or 3D formats.
Reporting & Communication
- Prepare and distribute schedule reports, dashboards, executive summaries, and look-ahead schedules.
- Present schedule status updates to internal stakeholders and clients.
- Provide scheduling input for executive reports and owner meetings.
- Maintain documentation to support claims and delay analyses when required.
Risk Management
- Identify schedule-related risks and recommend mitigation strategies.
- Conduct what-if scenario analysis to evaluate alternative approaches.
- Support dispute resolution efforts through detailed time impact analysis.
Collaboration
- Coordinate with project management, engineering, procurement, and subcontractors to ensure schedule alignment.
- Support resource planning and labor forecasting efforts.
- Ensure alignment between field operations and master project schedules.
- Perform other duties as assigned.
QUALIFICATIONS
Education
- Bachelor’s degree in construction management, engineering, or related field (preferred).
Experience
- 3 to 7+ years of experience in construction scheduling or project controls preferably within the US, South Florida or the Caribbean.
- Experience on commercial, industrial, infrastructure, or residential projects.
Technical Skills
- Advanced proficiency in Primavera P6 and Microsoft Project.
- Strong understanding of construction sequencing means and methods.
- Solid knowledge of Critical Path Method (CPM) scheduling.
- Familiarity with cost control, earned value management (EVM) principles
- Ability to use construction resources data to validate productivity rates and activity durations.
- Proficient in Microsoft Office Suite (including Excel), Power BI, Bluebeam is a must.
- Working knowledge of (or willingness to learn) BIM, Revit, AutoCAD, Navisworks, cmBuilder and Synchro 4D.
- Ability to interpret contract documents, drawings, specifications, and scopes of work.
- Ability to perform quick quantity take-offs for scheduling purposes.
Soft Skills
- Strong analytical and problem-solving skills.
- Excellent written and verbal communication skills.
- High level of attention to detail and organizational skills.
- Ability to manage multiple projects simultaneously.
- Experience working with multidisciplinary and multicultural teams.
- Innovative mindset with curiosity toward emerging technologies.
PREFERRED CERTIFICATIONS (OPTIONAL)
- PMI Scheduling Professional (PMI-SP).
- Project Management Professional (PMP).
- Planning & Scheduling Professional (PSP) – AACE.
WORK ENVIRONMENT
- Primarily office-based with regular visits to active construction sites.
- Travel may be required depending on project location.
- Full-time position with occasional extended hours to meet project deadlines.
Americaribe LLC is an Equal Opportunity Employer
G
Blockchain Developer
🏢 Groma
Salary not disclosed
Please note that this is a senior-level role and is full-time in-office in Boston, MA.
Groma is building the real estate coin, an on-chain asset that represents diversified ownership in a $100MM+ portfolio of buildings. We operate at the intersection of real estate and technology to unlock a new real estate asset class while making it easier for everyone, from institutional investors to the residents in our buildings, to participate in ownership. Our property technology platform uses AI and IoT to bring new efficiencies to the small unit count multifamily sector, enabling us to efficiently acquire, upgrade, and operate these 2-20 unit multifamily buildings and bring institutional performance to this massive but historically overlooked sector. Our investor technology platform makes owning these assets accessible to a broad array of investors, with bespoke vehicles available to institutional and family office investors and our flagship vehicle, the blockchain-powered Groma Real Estate Trust, available to everyone, with a special focus on enabling ownership for the residents in our buildings. Visit to learn more about us.
About the Role
This senior-level role will join a small team of software engineers that build the digital infrastructure and products that power the company. We're looking for someone that has hands-on experience building, deploying, and maintaining smart contracts in a production environment on EVM networks (Ethereum and Base), as well as experience working with a variety of token standards. Specific nice-to-haves include experience with RWAs/real estate, representing securities with compliance constraints on-chain (e.g. ERC-3643), and DeFi protocols like Uniswap.
While we're looking for an engineer with this background, please note that we also expect all engineers to be willing and able to contribute across our entire technology stack. The primary products that you'll be working on include:
- Tools that are designed to make managing our large and growing real estate portfolio highly efficient. These are tools that we use to address the tactical challenges that arise from managing distributed real estate assets as efficiently as possible while still ensuring the best possible resident experience. We use many standard technology solutions, but also IoT smart home technology and AI to solve and optimize many of our resident and maintenance tasks.
- Products that enable investors to initiate and manage their investments into Groma’s real estate funds. A primary goal of Groma is to make real estate work better for everyone. This means not only owning and managing it well, but also expanding ownership opportunities, with audiences ranging from institutional investors to the residents in our buildings.
- Infrastructure to express Groma’s property assets, investor share holdings, and REIT operations on Ethereum and other networks. Blockchain is a powerful tool for us to increase transparency, investor access, and, over time, unlock new functionality to enable our holders to get the most possible value out of owning real estate.
The most important traits for someone joining the team will be:
- Startup interest. We’re an early stage company and still have a lot left to figure out. There will be lots of ups and down, we don’t yet have all of the answers yet and you’ll be a part of finding them.
- Product mindset. As a startup, we need to be fast to identify and solve problems across the business. We do not have a product team, so we expect engineers to be comfortable working directly with stakeholders throughout the business to understand their needs and build pragmatic solutions to them.
- Technical breadth. As a small team, it’s highly valuable for each member to be able to operate across the entirety of our technology stack. This means being willing and able to work on backend and frontend development, our blockchain infrastructure, or occasionally even some spreadsheet hacking.
- Desire to move fast. As an engineering team, we care about building reliable, secure, and easily-maintainable systems, but also recognize the need to move very quickly as we operate within a fast-moving startup. This means finding the right balance between quality and delivery speed.
The core technologies that the team uses are:
- Languages: Python, TypeScript, Solidity
- Frameworks: Django, React
- Infrastructure: Google Cloud, Postgres, Ethereum
This is a role for someone that can quickly ramp up to execute independently and effectively across the range of technologies described above. You do not need to be an expert in everything mentioned, but should be very comfortable building web applications in Django or a comparable framework and at least interested in learning the rest.
About our Culture
At Groma, we’re looking to build something big and are on a fast growth trajectory. A healthy work-life balance is important to our team, but we also expect a high degree of commitment from every team member. We strive to respect individuals and their needs, while also acknowledging the reality that we have a small team that is trying to accomplish some very ambitious goals in a short period of time.
We are also focused on maintaining our dynamic in-office culture at Groma’s headquarters in beautiful downtown Boston, Massachusetts. We believe that in-person collaboration and spontaneous interpersonal interaction is critical to the company’s success at this stage. Also, our office is great! We own the whole building and have made it very much our own space - we’ve got a gym, locker rooms, a game room, a rooftop garden, and all the normal stuff to make an office an effective and fun place to be. We understand that everyone will occasionally need flexibility, but want to be explicit that this is a fully in-person role.
We have an ever-evolving list of values and conventions that guide how we operate as a company, but here are some of our core ones:
- We approach our work with pragmatic idealism that enables us to focus on our desire to make the world a better place in ways big and small while also being open to intelligent compromises that accelerate us on our path to serve our broader societal goals.
- Our whole team believes strongly that the challenges we are trying to solve require effective teams, not individual heroes.
- We have complex conversations well. We sit at the intersection of housing and blockchain policy, both nuanced topics with real world impacts. We pride ourselves on being thoughtful, seeking the best solutions to real world challenges, and implementing them effectively in the real world.
Disclaimers
While we think that this role is an amazing opportunity for the right candidate, we also want to be upfront about some of the reasons that it might not be a fit for you:
- You want to work in a partially or fully remote environment. We take great care to enable flexibility for team members, but our default will always be to be in office together.
- You just want to write code and are less interested in learning about the business. We expect engineers to spend lots of time with stakeholders figuring out what the right problems are to solve (i.e. doing "product" work), then building the solutions to them.
- Job titles are important to you or you're looking for a quick pathway into engineering management. We're a small, flat organization and intend to keep it that way for the foreseeable future. That said, there are many other types of leadership opportunities available.
- You want a highly predictable job. We're a startup and there have been and will continue to be lots of twists and turns in our story - we change direction quickly and throw a lot of things against the wall to see what sticks.
- You don't want to use AI. While there are tradeoffs that must be managed, we believe that AI-powered coding tools will transform the software engineering profession and are a powerful accelerant.
Job Benefits
- Competitive salary and bonus for the Boston area
- Early stage equity
- 5% 401k match
- 100% employer-paid premiums for high-quality health, dental, and vision insurance plans
- Fully covered commuter passes for bus, subway, boat, or commuter rail
- Unlimited PTO
- 13 official company holidays
- 1 floating holiday: We recognize that there are lots of holidays that are meaningful to different people in different ways and we want to celebrate that by enabling team members to have the time/space to commemorate those days however is appropriate, and using it as an opportunity - if they’d like to - to share the meaning of that day with the broader team
- A beautiful office in downtown Boston with a gym, locker rooms, game room, rooftop garden, and at least one catered lunch and breakfast per week
E
Chief Nursing Officer
$125,000 - $160,000 per year
ChiefNursingOfficerCareerOpportunity
$125,000 - $160,000 Annually
HonoredandesteemedforyourChiefNursingOfficerexpertise
Are you seeking a transformative nursing leadership opportunity that feels close to home and heart? Encompass Health invites you to step into the role of Chief Nursing Officer at one of our 150+ in-patient rehabilitation hospitals, where we redefine the meaning of a fulfilling career. In our dynamic healthcare environment, experience the warmth of a welcoming community from the start. This role allows you to contribute to patients' well-being by providing compassionate care and support while playing a pivotal role in achieving inspiring healthcare outcomes. As a Chief Nursing Officer, you'll understand that even small victories can yield substantial impacts, taking responsibility for the quality of nursing care provided by the staff. Join us on a journey where your leadership transforms lives, offering a career that combines professional excellence with a deep connection to your roots.
AGlimpseintoOurWorld
At Encompass Health, you'll experience the difference the moment you become a part of our team. Being at Encompass Health means aligning with a rapidly growing national inpatient rehabilitation leader. We take pride in the growth opportunities we offer and how our team unites for the greater good of our patients. Our achievements include being named one of the "World's Most Admired Companies" and receiving the Fortune 100 Best Companies to Work For® Award, among other accolades, which is nothing short of amazing.
StartingPerksandBenefits
At Encompass Health, we are committed to creating a supportive, inclusive, and caring environment where you can thrive. From day one, you will have access to:
- Affordable medical, dental, and vision plans for both full-time and part-time employees and their families.
- Generous paid time off that accrues over time.
- Opportunities for tuition reimbursement and continuing education.
- Company-matching 401(k) and employee stock purchase plans.
- Flexible spending and health savings accounts.
- A vibrant community of individuals passionate about the work they do!
- Join a vibrant community of individuals who are passionate about what they do. Yes, we consider this a valuable benefit.
BetheChiefNursingOfficeryou'vealwaysaspiredtobe
- Collaborate with all medical, clinical, and therapeutic disciplines to foster a patient-focused, team-oriented culture that delivers superior service and outstanding outcomes.
- Develop patient care programs, policies, and procedures that outline how patients' needs for nursing care, treatment, and services are assessed, evaluated, and met.
- Act as a representative for nursing on various committees, including the Governing Body, Quality Council, Med Exec, Infection Control, Education, and Ethics Committees, as needed.
- Support cultural diversity and maintain an inclusive, respectful work environment.
- Cultivate an environment and culture that empowers the hospital to fulfill its mission by exceeding its goals, communicating the hospital's mission to all staff, holding staff accountable, motivating the team, and taking charge of measurement and assessment.
- Implement Joint Commission, CMS, State, rehabilitation nursing, and hospital standards.
- Utilize a staffing matrix that factors in patient acuity and adjusts staffing to meet budgeted NHPPD. Integrate complex data to make informed decisions, develop programs and plans that optimize health, promote wellness, manage illness, and prevent patient complications.
- Celebrate the achievements of your staff and patients along the way.
Qualifications
- Possess a current RN licensure as required by state regulations.
- Hold BLS certification (ACLS preferred).
- Commit to obtaining CRRN certification within a year of meeting the eligibility requirements.
- Possess a Bachelor's Degree in Nursing or a related field, unless a higher degree is mandated by state regulations.
- Advanced Degree, plan to receive an advanced degree, or knowledge and skills associated with an advanced degree required unless otherwise specified by state regulation.
- Five years of experience in an inpatient hospital setting.
- Two years of recent (within the last 5 years) Nursing Management experience, with responsibilities including 24-hour accountability, FTE management, policy, procedure, and budgetary oversight, as well as conducting disciplinary action.
- May be required to work weekdays and/or weekends, evenings and/or night shifts.
- May be required to work on religious and/or legal holidays on scheduled days/shifts.
We're eager to meet you, and we genuinely mean that. Join us on this remarkable journey!
#LI-TR1
The Encompass Health Way We proudly set the standard in care by leading with empathy, doing what's right, focusing on the positive, and standing stronger together. Encompass Health is a trusted leader in post-acute care with over 150 nationwide locations and a team of 36,000 exceptional individuals and growing! At Encompass Health, we celebrate and welcome diversity in our inclusive culture. We provide equal employment opportunities regardless of race, ethnicity, gender, sexual orientation, gender identity or expression, religion, national origin, color, creed, age, mental or physical disability, or any other protected classification.
R
Inventory Control Specialist
Salary not disclosed
At Rite-Hite, your work makes an impact. As the global leader in loading dock and door equipment, we design and deliver solutions that keep our customers safe, secure, and productive. Here, you'll find innovation, stability, and the chance to grow your career as part of a team that's always looking ahead.
PURPOSE.
Under direction of the Warehouse and Logistics Manager, this position is responsible for the monitoring and accuracy of all RiteHite Warehouse inventory. This position will also aid in establishing the Warehouse Ready initiative.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following- Other duties may be assigned
Generate cycle count reports, summarizing cycle results by part number, by location and by facility.
This position will have indirect authority to assign personnel to count.
This position will have direct authority to train warehouse personnel, and provide feedback on improvements, as needed.
Entering of all cycle counts and reconciling inventory adjustments with appointed Opco representatives (planners, buyers, supervisors and operations leadership in a timely fashion.
Communicate errors or process breakdowns in real time and coordinate efforts to resolve issues regarding inventory controls or practices-
Propose and implement inventory processes as needed, with accompanied support documentation-
Investigate cycle adjustments that exceed a predetermined tolerance level and report and document any findings to appropriate personnel.
Maintain Stock-Out Repon integrity and work with appropriate personnel to reconcile BOM errors-
Work with all OPCO personnel (buyers, planners, supervisors and ops leadership) to establish shelf allocation, replenish quantities and delivery frequencies.
Maintain regular communication with purchasing, planning, engineering and manufacturing to ensure inventory processes are followed and inconsistencies are identified.
Work with appropriate production support personnel to identify reasons for inventory over-issues, communicate and coordinate corrections as needed-
Develop and maintain accurate documentation of Warehouse inventory procedures and processes-
Facilitate the engagement of manufacturing personnel, support personnel and engineering personnel in how they affect the overall inventory process-
Perform cycle counts-
Motivate manufacturing personnel by soliciting input in developing inventory benchmarks and goals that are consistent with the company's strategic plan-
Assist in development and initiation of the warehouse ready initiative-
PRINCIPLE ACCOUNTABILITIES:
Timeliness and accuracy of cycle counts and inventory practices-
Professional and effective communications with manufacturing, support, engineering and management personnel of inventory processes and/or issues.
Document inventory measurements and processes in accordance with company procedure.
Ability to effectively engage other personnel in understanding inventory and its processes-
Capable of communicating and engaging personnel at various inventory skill levels-
QUALIFICATIONS-
This individual will need to be proficient in Excel spreadsheet and Word documents. Experience in JDE El will be helpful.
EDUCATION and/or EXPERIENCE-
Associate's degree (A. A.) or equivalent from a 2 year college or technical school; or 3-5 years related experience and/or training; or equivalent combination of education and experience-
LANGUAGE SKILLS-
Ability to read and comprehend simple instructions, shot correspondence, and memos- Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization-
MATHEMATICAL SKILLS:
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs-
REASONING ABILITY:
Ability to apply reasoning and troubleshoot processes to identify flaws. Understanding of 5 Why methodology along with other six sigma or process improvement tools preferred Possess ability to deal with standardized situations with only occasional or no variables-
CERTIFICATES'LICENSES/REGISTRATIONS:
APICS Certification preferred but not required.
PHYSICAL DEMANDS:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job- Reasonable accommodations may be made to enable individuals with disabilities to pefform the essential functions. The employee will frequently use a scissor lift to heights of 25 feet
While performing the duties of this job, the employee is regularly required to tak or hear. The employee frequently is required to use hands to finger, handle, or feel- The employee is occasionally required to stand, walk, and sit- The employee must occasionally lift and/or move up to 25 pounds- Specific vision abilities required by this job include close vision, and ability to adjust focus.
INFORMATION ABOUT THE PHYSICAL ASPECTS OF THE EMPLOYEE'S JOB
Check he items below that relate to the employee's job and complete the information requested. use these definitions for the frequency of occurrence.
Occasionally means the person does the activity up to 33% of the timeFrequency means the person does the activity 34% to 66% of the time.
Continually means the person does the activity 67% to 100% of the time-
What We Offer
At Rite-Hite, we take care of our people - because when you're supported, you can do your best work. Our benefits are designed to support your health, your future and your life outside of work:
Health & Well-being: Comprehensive medical, dental, and vision coverage, plus life and disability insurance. A robust well-being program with an opportunity to receive an extra day off and more.
Financial Security: A strong retirement savings program with 401(k), company match, and profit sharing.
Time for You: Paid holidays, vacation time, and personal/sick days each year.
Join us and build a career where you're supported - at work and beyond.
Rite-Hite is proud to be an Equal Opportunity Employer. We consider all qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under federal, state, or local law.In accordance with VEVRAA, we are committed to providing equal employment opportunities for protected veterans.We are also committed to maintaining a drug-free workplace for the safety of our employees and customers.
P
Manager II, Machine Learning-Search
✦ New
Salary not disclosed
About Pinterest:
Millions of people around the world come to our platform to find creative ideas, dream about new possibilities and plan for memories that will last a lifetime. At Pinterest, we're on a mission to bring everyone the inspiration to create a life they love, and that starts with the people behind the product.
Discover a career where you ignite innovation for millions, transform passion into growth opportunities, celebrate each other's unique experiences and embrace theflexibility to do your best work. Creating a career you love? It's Possible.
At Pinterest, AI isn't just a feature, it's a powerful partner that augments our creativity and amplifies our impact, and we're looking for candidates who are excited to be a part of that. To get a complete picture of your experience and abilities, we'll explore your foundational skills and how you collaborate with AI.
Through our interview process, what matters most is that you can always explain your approach, showing us not just what you know, but how you think. You can read more about our AI interview philosophy and how we use AI in our recruiting process here.
Pinterest helps more than 450 million people discover new ideas to help design their life. Our users come to Pinterest to explore ideas and run more than 6 billion search queries every month. Many of these queries represent exploratory search intent and are broad, which means that the search system should be able to deeply understand this intent, and then help people explore content, personalize results, harness visual signals effectively, and show the most engaging content up front. In addition, the team also owns query refinements and modules that help Pinners narrow their search intent from broad exploratory queries, to help them narrow their results down. All of this means that Pinterest search presents a unique challenge quite unlike other search systems and the opportunity to innovate on a product that only Pinterest can build.
We are looking for an exceptional technical leader and engineering manager to help lead the search backend team that spans across Palo Alto and Seattle.
What you will do:
- The candidate will be responsible for major areas of the search engine for more than 450 million monthly active Pinterest users, including indexing and document ranking, query and content understanding, personalization, ML based retrieval, shopping, videos, as well as infrastructure efficiency and scalability. In addition, the candidate will work on innovative applications of NLP and Vision Models, and other techniques to drive query recommendations, multimodal search, agentic search, multimodal query understanding, and query based module generation and ranking.
- Work closely with the other engineering teams in Pinterest to bring superior search experience to our users, such as Search Product, Infrastructure, research and content signals.
- Deeply understand the Pinterest search product, and drive the vision for the team.
- Provide visibility for senior leadership into the team's global impact.
- Partner with stakeholders to expand impact across the company, including product management, data scientists and design.
- Mentor and grow managers, leaders and engineers on the team.
- Build a culture of excellence and expertise.
What we are looking for:
- Experience leading and working on a large-scale production search, recommendation or ads systems that are based on state-of-the-art machine learning and big data technology.
- Applied machine learning experience is strongly preferred. Experience in related fields such as recommendation systems, natural language processing and computer vision is a bonus.
- Ability to drive the roadmap and directions of scalable production quality systems end-to-end.
- A knack for product and impact on users of a consumer product.
- 3+ years of experience in leading/managing a highly impactful ML-based engineering team of 5+ size; 7+ years of software development experience.
- Bachelors degree in computer science or related technical field, or equivalent experience
In-Office Requirement Statement:
- We let the type of work you do guide the collaboration style. That means we're not always working in an office, but we continue to gather for key moments of collaboration and connection.
Relocation Statement:
- This position is not eligible for relocation assistance. Visit our PinFlex page to learn more about our working model.
#LI-REMOTE
#LI-DM57
At Pinterest we believe the workplace should be equitable, inclusive, and inspiring for every employee. In an effort to provide greater transparency, we are sharing the base salary range for this position. The position is also eligible for equity. Final salary is based on a number of factors including location, travel, relevant prior experience, or particular skills and expertise.
Information regarding the culture at Pinterest and benefits available for this position can be found here.
US based applicants only$189,308—$389,753 USDOur Commitment to Inclusion:
Pinterest is an equal opportunity employer and makes employment decisions on the basis of merit. We want to have the best qualified people in every job. All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion or religious creed, sex (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender, gender identity, gender expression, age, marital status, status as a protected veteran, physical or mental disability, medical condition, genetic information or characteristics (or those of a family member) or any other consideration made unlawful by applicable federal, state or local laws. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements. If you require a medical or religious accommodation during the job application process, please completethis formfor support.
S
Security Flex Officer 40+ Hours Guaranteed
✦ New
Salary not disclosed
Company Flexible Officer / Mobile Vehicle Patrol Officer (w/Supervisor Training)
This is essentially a supervisor training program. We train our Flex Officers with the hopes that they will become Supervisors and then managers. If you are looking to make a career in security, this is the job for you. Only hard workers with high morals and big dreams should apply. Let's grow this company!
Starting Location:
Various Bay Area Locations
Schedule
40+ hours a week guaranteed, locations to vary, however the same days off will be pretty consistent. Most of the shifts you work will be over night grave shifts , some of them will be swing and occasionally we will ask you to work days. We do our best to give you a consistent schedule and as we grow other opportunities may become available.
1st Year Hourly Pay: $30.00 + $1.00/hour (uniform maintenance) = $31.00/hr
2nd year Hourly Pay or when you make supervisor, whichever is first: $32.00 + $1.00/hour (uniform maintenance) = $33.00/hr
Vacation Time: 24 hours the 1st year (based on working 40 hours/week) then an additional 8 hours added every year thereafter (2nd year 32 hrs, 3rd year 40 hrs, 4th year 48 hrs, etc.)
Annual Bonus: We pay $100 for the 1st year anniversary and an additional $100 for every year thereafter. (2nd year $200, 3rd year $300, etc)
Birthday Gift: Every year on your birthday you will receive an Amazon gift card.
Mission Statement: Our #1 goal is to create the absolute best place to work as a security professional.
This means we generally pay more than anyone else, offer better quality uniforms, equipment and provide great benefits. Most importantly we truly provide a real family work environment. I promise that you will always feel safe and appreciated. What we are looking for is a sharp individual who is highly professional, hardworking and honest at all times.
Job Description: Our Flex Officers are trained to work at every job site within SGT. This includes working mobile vehicle patrol. We depend on our Flex Officers to work a job site whenever there is a call off or a fire watch. Typical job site locations would be; San Francisco, Berkeley, Redwood City, Fremont, San Jose, Mountain View, etc.
The mobile vehicle patrol aspect of this job will have you driving all of the Bay Area in a marked security vehicle (picked up in Newark CA), which is usually a black Ford Explorer with light bar and spotlights. Officers visit many different properties throughout each night. Typical mobile patrol duties are to look for anything unusual, enforce parking rules, scan checkpoints, write detailed reports w/pictures, and respond to calls for service like an alarm or noise complaint.
Summary: Essentially we depend on our Flex Officers for just about everything. We are still a startup company so you must be "ALL IN" on this opportunity, which simply means you are dedicated to do whatever is needed to take care of our clients. Normally we work 8 hour shift, however sometimes this means working 12 hour shifts and working extra days to help cover open shifts. However, our goal is for everyone to be able to make great money and not have to work overtime on a regular basis.
Once a Flex Officer has been shown to be proficient at all SGT job locations, that officer may be promoted to Supervisor and a $2/hour increase in pay. Supervisors are then groomed to become managers.
Job Duties Including But Not Limited To:
- Drive from property to property in a marked security vehicle.
- Post check security officers for well being and uniform inspections.
- Train security officers on post orders and standard operating procedures.
- Work post sites when officers are late or call off.
- Answer phones and dispatch the officers in the field for service calls.
- Respond to service calls.
- Walk around the property checking areas of interest from Client.
- Conduct patrol tours of using a checkpoint scanning system with smartphone.
- Identify potential security risks and report them.
- Complete incident reports and required reports for all security incidents using a smartphone.
- Respond to emergencies or incidents and report them.
- Assist employees and visitors with any questions or concerns they may have.
- Escalate emergency situations to law enforcement as needed.
- Meet with Clients.
Job Requirements:
- Valid Drivers License.
- Valid BSIS Guard Card.
- High school diploma or general education degree (GED) required.
- Must be at least 21 years old.
- Must have clean driving record.
- Must be hardworking.
- Must be honest at all times.
- Ability to pass a background check.
- Previous security-related work experience.
- Ability to stay levelheaded and respond quickly in stressful situations.
- Proficient written and oral communication skills in English.
- Comfortable kneeling, carrying, bending, walking, and standing for. extended periods of time
- Ability to perform continuous physical exertion as needed.
- Working knowledge of basic security techniques.
SGT Private Security, Inc. is a start up security company with over 40 years of experience. We have some of the best technology, benefits, equipment, vehicles and uniforms in the business. SGT will build a reputation on only the highest quality performance and best in the business customer service . Anyone that joins our team will have every opportunity to advance and grow with our rapidly growing company. You will always feel valued and part of the team at SGT. We hope to meet you soon!
PPO#120479
P
Chief Estimator
✦ New
Salary not disclosed
Prospect Construction is a Heavy Civil Contractor that specializes in water and wastewater treatment plants, hydraulic structures/facilities, shoring systems, large concrete tanks, pump stations/process facilities, dewatering, major excavations, structural steel, process equipment, and mechanical systems. Prospect began as a General Contractor in 1998, with our first office location in Puyallup Washington. Over the last few decades, Prospect has coupled its expertise in complex projects with its vast level of self-performance to grow into one of the premier treatment plant contractors in the West. This continued growth has allowed Prospect to bring our expertise into new geographical regions, with the establishment of our offices in Missoula, Montana and Sheridan, Wyoming.
Why do we exist? Prospect Construction seeks to glorify God by providing opportunities for our employees to utilize their unique gifts through construction to benefit and serve our families, stakeholders, and community. What do we do? We construct unique, complex, and challenging projects for our clients throughout the west.
Description Summary:
The Chief Heavy Civil Estimator is responsible for leading the company’s heavy civil estimating strategy, execution, and team development across all offices. This role will oversee a group of estimators operating from a centralized estimating location and will support bids for projects throughout the company’s footprint.
This position is a key leadership role in expanding the company’s heavy civil capabilities into new and existing markets including dams and water resource infrastructure, mass grading, mining support infrastructure, underground utilities, pipelines, and large-scale site development. The Chief Heavy Civil Estimator will produce accurate, complete, and competitive estimates and will build repeatable estimating systems that drive profitable growth.
Essential Duties and Responsibilities for Civil Estimator:
- Lead and manage a team of estimators responsible for heavy civil bids across all offices.
- Assign estimating responsibilities, coordinate workloads, and ensure bid schedules are met.
- Develop and mentor estimating staff through coaching, training, and performance feedback.
- Establish clear estimating workflows, standards, review processes, and deliverables.
- Lead preparation of competitive and complete estimates for heavy civil and large development pursuits.
- Perform detailed quantity takeoffs, pricing, labor and equipment productions, and bid-leveling.
- Develop pricing strategies and collaborate with leadership to determine bid markups, general conditions, contingency, and schedule impacts.
- Coordinate bid reviews and executive-level presentations prior to submission.
- Support expansion into new heavy civil markets and project types including:
- Dams / levees / water infrastructure
- Mass grading / earthwork
- Mining and mine infrastructure
- Wet and dry utilities
- Pipeline – Water/Sewer/Oil/Gas
- Large developments and site infrastructure
- Build estimating models, assemblies, means-and-methods assumptions, and productivity benchmarks for emerging work types.
- Identify equipment needs, subcontractor requirements, and labor production assumptions to support new civil capabilities.
- Ensure all estimates include complete scope coverage, clear assumptions, and appropriate risk allocation.
- Identify project risks and opportunities including logistics, access, production constraints, seasonal impacts, and design ambiguities.
- Support constructability reviews and sequencing concepts that align with execution strategies.
- Ensure the bid complies with owner requirements, bid forms, and proposal instructions.
- Solicit subcontractor pricing and scope input for specialty work (dewatering, drilling, blasting, shoring, etc.).
- Evaluate subcontractor quotes for completeness and accuracy; manage bid leveling and scope alignment.
- Assist in development of strategic partnerships for emerging markets and scopes.
- Maintain and improve a heavy civil cost database including labor, equipment, materials, trucking, and subcontractor benchmarks.
- Track estimate performance and contribute to lessons learned based on job cost results and field feedback.
- Coordinate with operations, project management, and field leadership to validate means/methods and production assumptions.
- Participate in turnover meetings and support transition from bid to execution.
- Assist operations in early project planning, budgeting, and buyout strategy as needed.
Knowledge & Skills:
- Minimum of 10 years of experience as a Civil Construction Estimator
- Proven experience leading estimating efforts on complex heavy civil projects
- Demonstrated success managing or mentoring estimators and leading bid teams.
- Strong understanding of:
- Heavy civil means and methods
- Equipment spreads and production rates
- Construction scheduling impacts
- Labor, trucking, and material pricing models
- Risk management and bid strategy
- Advanced understanding of data analysis methods
- Familiarity with civil estimating computer software
- Ability to interpret civil plans, specs, geotechnical reports, contract terms and design documents
- Strong written and verbal communication skills and ability to present to senior leadership
- Highly organized, deadline-driven, and capable of managing multiple concurrent pursuits
- Critical-thinker and problem-solver
- BA in engineering, construction science or similar relevant field
- Experienced with HCSS and Timberline estimating software
P
Estimator
✦ New
Salary not disclosed
Job Summary:
The Estimator is responsible for preparing accurate, production-based cost estimates for assigned demolition and construction projects. This role develops bid strategies, performs quantity takeoffs and site reviews, analyzes direct and indirect costs, and supports estimate reviews and presentations. The Estimator applies company procedures and contract requirements to deliver competitive, compliant bids.
Duties and Responsibilities:
- Prepare accurate, competitive cost estimates for concrete cutting, demolition, and related construction projects
- Perform detailed quantity takeoffs and scope reviews from plans and specifications
- Review contract documents to define scope, assess risk, and support bid strategy development
- Develop comprehensive cost breakdowns including labor, equipment, materials, and indirect costs
- Interface with clients, vendors, subcontractors, and internal teams to clarify scope and pricing
- Provide technical input on means, methods, and equipment to support cost-effective execution
- Support Project Managers with value engineering, change orders, and extra work pricing
- Participate in pre-bid meetings, site visits, and estimate reviews
- Identify opportunities for additional work through client interaction and project knowledge
Required Skills and Abilities:
- Experience estimating self-perform concrete cutting, demolition, or related construction work
- Proficient in quantity takeoffs and production-based estimating methods
- Experience with contract document review and scope definition
- Familiarity with cost analysis, labor/equipment productivity, and indirect cost development
- Experience supporting change orders and extra work pricing
- Proficient in Bluebeam, Excel, and estimating software; experience with Vista/ERP systems preferred
- Strong understanding of means, methods, and equipment selection for cost-effective execution
Essential Core Competencies:
- Analytical & Cost Accuracy: Develops detailed, production-based estimates using data analysis, historical costs, and productivity rates
- Scope & Risk Management: Interprets plans and specifications to define scope, identify gaps, and evaluate cost exposure
- Bid Strategy Development: Applies market knowledge and project requirements to produce competitive, compliant bids
- Technical Construction Knowledge: Understands demolition and concrete cutting means, methods, sequencing, and equipment
- Communication Skills: Collaborates effectively with project managers, operations, clients, vendors, and subcontractors
- Time Management & Organization: Manages multiple bids and deadlines with strong attention to detail
- Team Collaboration: Partners with operations and business development to align estimates with execution plans
- Customer Focus: Builds client relationships and identifies opportunities for additional work
Experience and Education
- 3–5 years of estimating experience in concrete cutting, demolition, or related self-perform construction
- Bachelor’s degree in Engineering, Construction Management, or related field preferred (or equivalent experience)
- Strong understanding of construction drawings, specifications, and contract documents
Physical Requirements:
- Prolonged periods of sitting at a desk and working on a computer.
- Must be able to lift up to 15 pounds at times.
- Ability to walk job sites when necessary.
- May be required to travel to job sites and other locations.
Legal Disclaimer:
Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.
Penhall Company is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, compensation inquiries, discussions or disclosures, gender identity and/or expression, status as a veteran, and basis of disability or any other federal, state or local protected class. (41 CFR §§ 60-1.4(a), 60-300.5(a) and 60-741.5(a))
This job description is intended to describe the general nature and level of work being performed by employees in this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications required. Penhall Company reserves the right to modify, add, or remove duties and to assign other responsibilities as necessary.
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Chief Heavy Civil Estimator
✦ New 🏢 Prospect Construction, Inc.
Salary not disclosed
Prospect Construction is a Heavy Civil Contractor that specializes in water and wastewater treatment plants, hydraulic structures/facilities, shoring systems, large concrete tanks, pump stations/process facilities, dewatering, major excavations, structural steel, process equipment, and mechanical systems. Prospect began as a General Contractor in 1998, with our first office location in Puyallup Washington. Over the last few decades, Prospect has coupled its expertise in complex projects with its vast level of self-performance to grow into one of the premier treatment plant contractors in the Northwest. This continued growth has allowed Prospect to bring our expertise into new geographical regions, with the establishment of our office in Missoula, Montana in the Fall of 2020 and the opening of our Sheridan, Wyoming Office in the Summer of 2023.
Why do we exist? Prospect Construction seeks to glorify God by providing opportunities for our employees to utilize their unique gifts through construction to benefit and serve our families, stakeholders, and community. What do we do? We construct unique, complex, and challenging projects for our clients throughout the west.
Description Summary:
The Chief Heavy Civil Estimator is responsible for leading the company’s heavy civil estimating strategy, execution, and team development across all offices. This role will oversee a group of estimators operating from a centralized estimating location and will support bids for projects throughout the company’s footprint.
This position is a key leadership role in expanding the company’s heavy civil capabilities into new and existing markets including dams and water resource infrastructure, mass grading, mining support infrastructure, underground utilities, pipelines, and large-scale site development. The Chief Heavy Civil Estimator will produce accurate, complete, and competitive estimates and will build repeatable estimating systems that drive profitable growth.
Essential Duties and Responsibilities for Civil Estimator:
- Lead and manage a team of estimators responsible for heavy civil bids across all offices.
- Assign estimating responsibilities, coordinate workloads, and ensure bid schedules are met.
- Develop and mentor estimating staff through coaching, training, and performance feedback.
- Establish clear estimating workflows, standards, review processes, and deliverables.
- Lead preparation of competitive and complete estimates for heavy civil and large development pursuits.
- Perform detailed quantity takeoffs, pricing, labor and equipment productions, and bid-leveling.
- Develop pricing strategies and collaborate with leadership to determine bid markups, general conditions, contingency, and schedule impacts.
- Coordinate bid reviews and executive-level presentations prior to submission.
- Support expansion into new heavy civil markets and project types including:
- Dams / levees / water infrastructure
- Mass grading / earthwork
- Mining and mine infrastructure
- Wet and dry utilities
- Pipeline – Water/Sewer/Oil/Gas
- Large developments and site infrastructure
- Build estimating models, assemblies, means-and-methods assumptions, and productivity benchmarks for emerging work types.
- Identify equipment needs, subcontractor requirements, and labor production assumptions to support new civil capabilities.
- Ensure all estimates include complete scope coverage, clear assumptions, and appropriate risk allocation.
- Identify project risks and opportunities including logistics, access, production constraints, seasonal impacts, and design ambiguities.
- Support constructability reviews and sequencing concepts that align with execution strategies.
- Ensure the bid complies with owner requirements, bid forms, and proposal instructions.
- Solicit subcontractor pricing and scope input for specialty work (dewatering, drilling, blasting, shoring, etc.).
- Evaluate subcontractor quotes for completeness and accuracy; manage bid leveling and scope alignment.
- Assist in development of strategic partnerships for emerging markets and scopes.
- Maintain and improve a heavy civil cost database including labor, equipment, materials, trucking, and subcontractor benchmarks.
- Track estimate performance and contribute to lessons learned based on job cost results and field feedback.
- Coordinate with operations, project management, and field leadership to validate means/methods and production assumptions.
- Participate in turnover meetings and support transition from bid to execution.
- Assist operations in early project planning, budgeting, and buyout strategy as needed.
Knowledge & Skills:
- Minimum of 10 years of experience as a Civil Construction Estimator
- Proven experience leading estimating efforts on complex heavy civil projects
- Demonstrated success managing or mentoring estimators and leading bid teams.
- Strong understanding of:
- Heavy civil means and methods
- Equipment spreads and production rates
- Construction scheduling impacts
- Labor, trucking, and material pricing models
- Risk management and bid strategy
- Advanced understanding of data analysis methods
- Familiarity with civil estimating computer software
- Ability to interpret civil plans, specs, geotechnical reports, contract terms and design documents
- Strong written and verbal communication skills and ability to present to senior leadership
- Highly organized, deadline-driven, and capable of managing multiple concurrent pursuits
- Critical-thinker and problem-solver
- BA in engineering, construction science or similar relevant field
- Experienced with HCSS and Timberline estimating software
Location:
- Missoula MT, other offices may be considered (Puyallup, WA or Sheridan, WY)
E
Physical Therapist (PT) - $40.53 - $56 / hour
$84,000 - $110,000 per year, $84,000- ,110,000/year
Physical Therapist Career Opportunity
Join a Team That Puts Your Passion for Care First
Are you seeking a fulfilling career that feels like home and lets you make a meaningful impact? At Encompass Health, you'll find an opportunity to provide exceptional care and support to our patients, witnessing their remarkable progress firsthand. As a Physical Therapist, your specialized skills will help deliver high-quality, compassionate care, allowing you the time to deeply understand and guide patients on their rehabilitation journey. Our well-equipped physical therapy gyms, backed by the latest technology, foster a supportive, driven, and welcoming environment. From day one, you'll experience a rewarding career and comprehensive benefits that prioritize your peace of mind and professional growth. Welcome to a place where your passion for care fuels remarkable progress and fulfillment.
A GlimpseintoOur World
Whether you're at the early stages of your career, seeking to build a strong foundation, or an experienced Physical Therapist in search of a better environment to call home, you'll experience the difference the moment you become a part of our team. Being at Encompass Health means being with a growing national inpatient rehabilitation leader. We take immense pride in our career growth opportunities and how our team collaborates for the greater good of our patients. Our achievements, including being named one of the "World's Most Admired Companies" and receiving the Fortune 100 Best Companies to Work For® Award, make us truly remarkable.
OurCommitmentto You
Our benefits are designed to support your well-being and startonday one:
- Affordable medical, dental, and vision plans for both full-time and part-time employees and their families.
- Generous paid time off that accrues over time.
- Tuition reimbursement and continuous education opportunities for your professional advancement.
- Company-matching 401(k) and employee stock purchase plans for a secure financial future.
- Flexible spending and health savings accounts tailored to your unique needs.
- A community of individuals passionate about what they do.
BethePhysicalTherapistYou'veAlwaysAspiredto Be
Your journey involves:
- Providing direct inpatient care to patients in need of physical therapy.
- Supervising care and treatments, leading patient assessments, creating personalized care plans, and addressing patient concerns.
- Building meaningful relationships with patients by taking the time to understand their physical, mental, and emotional needs to support their recovery.
- Celebrating every victory along the way.
Qualifications
- Current licensure or certification as required by state regulations.
- CPR certification.
- Master's Degree preferred, or Bachelor's Degree plus sufficient experience in the field.
We're eager to meet you, and we truly mean that. Join our family, and let's make a difference together!
The Encompass Health Way We proudly set the standard in care by leading with empathy, doing what's right, focusing on the positive, and standing stronger together. Encompass Health is a trusted leader in post-acute care with over 150 nationwide locations and a team of 36,000 exceptional individuals and growing! At Encompass Health, we celebrate and welcome diversity in our inclusive culture. We provide equal employment opportunities regardless of race, ethnicity, gender, sexual orientation, gender identity or expression, religion, national origin, color, creed, age, mental or physical disability, or any other protected classification.
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