Schulte Table Jobs in Usa
2,138 positions found
Schulte Companies is seeking an energetic, experienced, and hands on Server to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team!
What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to:
- Work Today, Get Paid today, with Daily Pay!
- Free telemedicine and virtual mental health care access for all Associates starting day one!
- Multiple Health Insurance and Life Insurance options
- 401k Plan + Company Match for eligible associates
- Paid Time Off
- Holiday Pay
- Pet Insurance
- Employee Assistance Program
- Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more!
Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants.
Job Duties and Responsibilities- Seats and takes accurate food orders from guests
- Monitor food distribution, ensuring that meals are delivered to the correct recipients and that food is properly prepared and nicely presented and/or the buffet is appealing.
- Checks station before, during and after shift for proper set-up and cleanliness.
- Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverage to minors and intoxicated guests.
- Must be familiar with all menu items, their preparation and service procedure.
- Totals checks, presents to guests and accept payment
- Assists with bussing tables
- Perform various other duties as assigned
- Minimum of High School education, post-high school education preferred
- Minimum of one (1) year in hotel/restaurant serving role
- Team player
- Ability to multi-task
- Ability to communicate effectively verbally
- Ability to exceed expectations of guests and team members
- Ability to operate available equipment, such as cash registers, calculators, etc.
- Basic mathematical skills as needed to make change and give refunds
- Ability to work flexible hours and shifts
*The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. This position is tipped eligible. Specific compensation and benefit details will be discussed during the interview process.
*Schulte Companies is an Equal Opportunity Employer.
After five years online ( ), Weston Table is thrilled to open the doors to our flagship retail store in Uptown Dallas. Encompassing 2,500 square feet of immersive retail space and an adjoining backyard warehouse, this location will serve as the vibrant heartbeat of our brand. We are seeking an inspired, hands-on Retail Store Manager: a visionary leader who will transform our digital world into an extraordinary and unforgettable in-person experience.
About Weston Table
At Weston Table, we provide the finishing touches that turn a house into a home. Our marketplace of over 15,000 curated pieces—from one-of-a-kind vintage and antique treasures to exclusive Weston Table designs and heirloom-quality works by makers like MATCH Pewter and William Yeoward Crystal—invites guests to shop with intention and heart. Each item tells a story, together creating a world of extraordinary living, giving, and entertaining.
About the Role
As Store Manager, you are the heart of Weston Table. You welcome guests into our world, bringing our story to life through every detail, every display, and every interaction. Your passion for creativity, quality, and warmth turns shopping into an experience - one that inspires, delights, and lingers long after guests leave.
Brand Leadership & Guest Experience
- Share our brand narrative with warmth, creativity, and passion.
- Craft memorable, elevated guest interactions that leave a lasting impression.
- Bring a sense of “home” to the floor - inviting, personal, design-forward, and delightfully unexpected
Store Operations
- Oversee all daily store functions with poise and precision.
- Manage inventory movement between the flagship and the attached warehouse, ensuring accuracy and flow.
- Uphold brand standards in merchandising, visual storytelling, and product presentation.
- Maintain impeccable store cleanliness, organization, and ambiance true to the Weston Table aesthetic.
Team Leadership
- Recruit, hire, train, and schedule store associates as needed.
- Inspire, coach, and lead your team to deliver best-in-class service.
- Foster a collaborative, creative, high-performance culture where everyone feels invested in the experience.
Fulfillment & Logistics
- Coordinate order processing, packing, and delivery out of the warehouse facility.
- Monitor back-of-house organization, stock flow, and inventory accuracy.
- Communicate insights, challenges, and opportunities to cross-functional teams to continually elevate operations.
What You Bring to the Table
- A natural leader with a creative eye, operational expertise, and genuine enthusiasm for home & design in the luxury space
- Passionate about craftsmanship, home design, storytelling, and building unforgettable customer experiences.
- A resourceful problem-solver who thrives in a dynamic, hands-on environment.
- Comfortable doing it all—styling a display, welcoming guests, troubleshooting an issue, or packing an order.
- Someone who believes deeply in elevating everyday living and celebrating the beauty in the details.
This is more than a retail role. This is an opportunity to shape our retail presence from day one - building a community around creative inspiration, heirloom-quality craftsmanship, and the everyday extraordinary moments that define living, giving, and entertaining.
If you are ready to lead a special in-person experience, we would love to meet you.
With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food.
This role offers a unique opportunity for the right strategist to drive an outsized impact across a company that is poised for significant growth over the next 3 years. Reporting into Sur La Table’s Head of Strategy & AI Transformation, this is a highly visible role within the organization. You’ll work closely to not only help shape the strategic direction of the company but also roll up your sleeves and bring it to life. This role is challenging as you will wear many hats and touch every part of our business so you will need to be scrappy, agile and able to work cross-functionally, but the role also promises to be highly rewarding for a strong performer who is looking to take the next jump in their career.
What you get to do:
- LRP & AOP: Partner with Head of Strategy, President, CFO, and Leadership Team to develop our Long-Range Plan and Annual Operating Plan, including ensuring Tech and AI Roadmaps are aligned to strategy, then track and monitor in year progress against core initiatives and KPIs
- Real Estate: Help support the development of our multi-year Real Estate strategy based on analytical rigor, customer insights, and our brand position. Help track real estate pipeline/lease renewals by working closely with our RE consultant and broker, partnering with Finance to develop new lease proformas, reviewing lease terms, and leading communications/handover with construction/store ops team
- Functional Strategy Support: Partner with Functions to drive strategic/analytical rigor (e.g., Merchandising category-level LRPs, Store Ops P&L dashboarding, Digital customer journey)
- Services: Partner cross-functionally to help drive growth strategy and execution roadmap for expanding our service offerings (cooking classes, knife sharpening, registry, etc.)
- Business Intelligence: Support critical business decisions by building business cases, analyzing company/customer/external data, assessing consumer insights and competitive benchmarks, building key decision dashboards,
- GTM: Help support the go-to-market process by identifying key consumer, competitive, vendor, and market trends, and translating the insights into implications and recommendations
- President & Leadership Team Support: Help enhance the effectiveness/efficiency of the President and Leadership Team through ad hoc support on various initiatives and efforts (e.g., development of board decks, partnership presentations, townhall materials, survey analysis, project and process management, etc.)
What you bring:
- 2+ years in strategy consulting role with focus on revenue growth and/or private equity diligence.
- Retail experience and a brand/consumer-first mindset
- Strong project management skills and experience juggling multiple projects
- Analytical rigor, financial modeling expertise, advanced excel/PowerPoint
- Heavy user of AI to enhance efficiency and effectiveness
- Strong communication skills, executive presence, and ability to partner with diverse stakeholders
- Self-starter with a passion for rolling up your sleeves, working in an agile/scrappy fashion, and moving fast than the rest of the organization to drive an outsized business impact
- Intellectual curiosity that drives an innovative mindset
This role will be hybrid and located in Seattle, WA or San Francisco, CA.
What’s in it for you? Joining CSC Generation isn’t just about having a seat at the table—it’s about helping redesign the table entirely. You’ll be challenged, stretched, and supported as you grow faster than you thought possible. In addition to competitive compensation, we offer:
- Executive Access: Work directly with brand CEOs and senior leadership, solving real business problems and earning mentorship from top operators.
- AI-First Skill Building: Get hands-on with the most advanced AI tools in the market. From automation to prompt engineering, you’ll build a modern tech stack that sets you apart in any industry.
- Accelerated Career Path: High performers are quickly entrusted with greater responsibility, new challenges, and leadership opportunities across our portfolio of brands.
- Competitive benefits: Paid time off policies, 401(k)/RRSP match, medical/dental/vision and a variety of supplemental policies, and employee discounts at our portfolio companies.
Our interview process:
- Step 1: If you align with our vision and meet the qualifications, we’ll reach out to schedule a conversation and introduce CSC.
- Step 2: You’ll complete a short AI or product-building challenge so we can understand how you approach problems and execution.
- Step 3: Participate in deep-dive interviews with CSC leadership focused on your experience, product mindset, and operational thinking.
- Step 4: Offer. We’ll move fast for the right candidate.
The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws.
It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.
The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact .
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
Job Description
The incumbent in this position is responsible for providing superior service to both the internal and external guest. The incumbent is also responsible for set up and break down of tables, buffet line, stations, beverage preparation, food service, and cleaning of tables for convention functions.
Qualifications
ESSENTIAL FUNCTIONS
(The following statements are intended as general illustrations of the work in this job class and are not all inclusive for specific positions.)
- Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members. Look for and act upon opportunities to assist guests and team members. Be sincere and genuine during all interactions. Be prepared with the knowledge and skill required to be responsive to guests and team member’s needs and questions.
- Responsible for learning and being familiar with all room outlets, Server functions, and for being able to answer general questions regarding the property.
- Provide superior guest service by positively affecting interactions with guests and team members.
- Set tables and prepare beverages and proper condiments (butter, sour cream, dressing, etc.).
- Keep banquet areas clean and organized.
- Work in cooperation with other service personnel to provide a high quality of service.
- Anticipate and provide for guests’ needs throughout entire function; ensure guest satisfaction; respond quickly and efficiently to guest complaints.
- Accurately account for and collect payment for all orders through POS system in a timely manner.
- Responsible for set up and break down of functions and making sure the next function is set up for success.
- Coordinate with banquet staff and other restaurant personnel to provide excellent guest service.
- Check all supplies, ensuring adequate stock levels, restocking all necessary items.
- Assist with overall functions and ensure dining and serving areas are set up and maintained according to standard.
- Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant.
- Limit problems related to guests’ excessive drinking by providing responsible alcohol service and applying any training from the responsible alcohol certification course.
- Observe and adhere to Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
- Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests.
- Use and maintain all assigned areas and equipment in a sanitary, safe and effective manner.
- Consistent attendance at company/restaurant training programs as they are scheduled.
- Carry out duties with attention to detail, sanitation and safety.
- Complete opening, closing and other side duties as assigned by the supervisors.
- Pass all tests given including the training in order to retain the knowledge needed to be an effective server.
- Maintain a well-groomed, neat and clean appearance.
- Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
- Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
- Perform all duties as assigned by management.
- This position is physical in nature and requires the ability to balance and carry equipment weighing up to 50 pounds as well as maneuver in order to clean banquet areas, organize stock and restock storage rooms.
- This position also works in an environment that is subject to varying levels of crowds, noise and smoke; the severity of which depends upon customer volume.
- Experience carrying large trays with up to ten covered dishes.
- Knowledge of wine service.
- Knowledge of table service procedures and table etiquette.
- Excellent customer service skills.
- Ability to use all equipment associated with the position, including chafing dishes, plate warmers, coffee urns and hot boxes.
- Ability to inspect and maintain areas for which responsible.
- Ability to effectively and efficiently move around banquet areas.
- Ability to communicate effectively in English with customers and all levels of employees.
- Ability to review and comprehend necessary documentation.
- Ability to multitask effectively.
Additional Information
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
Boyd Gaming is proud to be an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class.
Position Description:
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and expectations. Oversees and manages culinary brigade to meet production, presentation, and service excellence standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.
Scope of Role:
Responsible for oversight of food operations within the location, reporting to the Executive Chef and/or Hospitality Director.
Job Responsibilities- Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade.
- Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence.
- Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished.
- Ensures food offerings align with the Harvest Table Culinary Group?s Core Pillars and Menu Commitments.
- Implements and monitors menu and inventory management system including (but not limited to) ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, maintenance of appropriate inventory levels based on menu needs, etc.
- Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options.
- In collaboration with the Culinary/Chef?s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff.
- Assists in the development and management of annual operational budget, which includes the estimation and management of food and labor cost goals.
- Maintains food cost at reasonable levels without any adverse impact to Harvest Table?s quality standards.
- Monitors and directs culinary brigade to ensure that recipes and portion standards are followed, and that any adjustments made adhere to the Harvest Table Culinary Group?s standards and comply with the QA process.
- Participates in the food management process by learning and understanding the PRIMA system to assist with ordering and invoice processing.
- Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program.
- Ensures full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards.
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Ensures compliance with Harvest Table?s food, occupational, and environmental safety polices in all culinary and kitchen operations.
- Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs.
Qualifications
- Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level.
- Knowledge of food safety and sanitation, food products, and food service equipment.
- Degree from an accredited culinary institute preferred but not required. Bachelor?s degree preferred.
- 4-7 years? executive-level culinary management experience required.
- Minimum 2-3 years? culinary management experience in a multi-unit setting required.
- ServSafe Certification.
- Passion for food trends, flavors, innovation, and recipe development.
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At HTCG, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
The opportunity
Delaware North Sportservice is hiring seasonal Server Assistants to join our Barrel Yard team at American Family Field in Milwaukee, Wisconsin. As a Server Assistant, you will demonstrate excellent time management skills as well as the ability to set priorities and respond to changing needs within the dining room.
If you thrive in a collaborative, fast-paced environment and take pride in delivering exceptional service to guests, apply now.
Pay
$8.00 - $8.00 / hour
Information on our comprehensive benefits package can be found at .
What we offer
We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.
What will you do?
- Check in with management upon arrival for daily duties and station assignments.
- Attend pre-shift briefing, taking note of relevant information including service, food and beverage, and guest notes.
- May assist with running food/beverages to tables.
- Maintain cleanliness and sanitation of the dining room including all equipment, utensils, tables, chairs, service stations, floors, and windows.
- Remove dirty dishes, silverware, and empty glasses from guest tables after guests depart. Return dirty dishes, silverware, glassware and linen to dish washing area, sorting appropriately and placing them in the assigned area for proper disposition.
- Reset tables once guests leave according to floor plan or instructions from management.
- Remove and empty trash as needed.
- Seasonal game day position.
- Assist bartenders with bar set up, maintenance & service.
- Assist servers with dining room set up, maintenance & service.
More about you
- Experience or training as a Runner, Bar Back or Busser with a similar style of dining, capacity, and volume is preferred.
- Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed.
- Excellent communication skills.
- Must be at least 18 years old.
Physical requirements
- Constant standing, walking, bending, reaching, and repetitive motions.
- Ability to maneuver between tables and around corners.
- Ability to lift, balance and move large food trays, weighing up to 35 pounds, for set-up, service, and clean-up.
- Visual acuity and hearing to take orders and prepare checks.
- Ability to stand or walk for the entire length of shift; may include walking up and down stairs.
Shift details
Days
Evenings
Holidays
Weekends
Who we are
Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings.
Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
Location: Wheeling, WV. We will also consider candidates from the Columbus, OH location to work at that site.
Schedule: Monday-Friday 1pm - 9:30pm EST
Qualifies for an additional $1.75/hour shift differential.
Williams Lea, by RRD is a global business support services company with a strong legacy—over 200 years of experience delivering world-class business solutions. We specialize in delivering skilled administrative support, document production, presentation design, and marketing and communications services to leading companies around the world—especially within legal, financial, and professional services industries.
We’re a people-powered organization. With a presence in North America, the UK, Europe, and Asia Pacific, we have thousands of employees globally, all working together to help our clients operate more efficiently and effectively. Whether it’s supporting law firms with critical document production or helping financial institutions manage high-volume print and digital communications, we’re the behind-the-scenes team making everything run smoothly.
Do you have a keen eye to even the smallest of details? This position could be for you! In this role, your primary function will be document review and preparation. This includes creating spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents to support the client’s brand and track the progress of all work.
Job duties:
Create and edit legal documents to client specifications using applicable software.
Transcribe tapes, scan, and clean documents, and convert documents to/from different file formats.
Recover/restore corrupted document files when needed.
Handle sensitive and/or confidential documents and information.
Transcribe tapes, scan and clean documents, and convert documents to/from different file formats.
Use document comparison software, red-lining, and general editing to correct legal documents as directed.
Create complex formulas and functions to analyze data
Produce spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents as requested.
As part of the shift, may need to intake work requests from the client; including clarification of job instructions and negotiation of deadlines with the requester and prioritize work requests across team
Who we are: In a rapidly changing world, the ability to innovate and break new ground drives progress. Williams Lea has harnessed this ability for more than 200 years.
Our 5,200+ talented employees worldwide are experts in delivering efficient business processes in complex and highly regulated environments.
We’re always progressing. Connecting technology with expertise and strong processes to transform support services. As we enter our third century, we continue helping businesses thrive in a future driven by digitization and virtualization.
It is the policy of Williams Lea to ensure equal employment opportunity without discrimination or harassment on the basis of race, color, creed, religion, national origin, alienage or citizenship status, age, sex, sexual orientation, gender identity of expression, marital or domestic/civil partnership status, disability, veteran status, genetic information, or any other basis protected by law.
Williams Lea is a drug-free workplace and performs pre-employment substance abuse testing.
Associate degree preferred. An equivalent combination of education and/or experience may be considered when the degree is directly related to the functions of the job.
Minimum of two years’ experience in a legal document production environment preferred.
Expert knowledge of MS Excel, including ability to use spreadsheets, graphing, tables, calculations and automation efficiently to process large quantities of data.
Advanced knowledge of MS Office (Excel, and PPT), including formatting documents with Styles, and generating a table of contents and table of authorities; strong keyboarding and typing skills
Ability to work in a fast-paced, team environment and as an independent operator.
Attention to detail with emphasis on accuracy and quality.
Able to apply intermediate requisite knowledge of appropriate grammar, spelling, composition to work requests
The salary range for this role at the noted RRD location is $20- $22 / hour. Starting pay decisions are determined based on multiple factors including but not limited to relevant education, qualifications, skills, experience, certifications, proficiency, performance, shift, location, and other business needs. Typically, roles follow step progressions to a target rate or set increments over time. Depending on the role, in addition to the hourly rate of pay, the total compensation package may also include overtime, shift differential, call-in, and/or stand-by pay. RRD’s benefit offerings include medical, dental, and vision coverage, paid time off, disability insurance, 401(k) with company match, life insurance and other voluntary supplemental insurance coverages, plus parental leave, adoption assistance, tuition assistance and employer/partner discounts.
#WLWV
All employment offers are contingent upon the successful completion of both a pre-employment background and drug screen.
RRD is an Equal Opportunity Employer, including disability/veterans
Location: Wheeling, WV. We will also consider candidates from the Columbus, OH location to work at that site.
Schedule: Tuesday to Saturday, 7:00pm to 3:30am EST
Qualifies for an additional $2.75/hour shift differential.
Williams Lea, by RRD is a global business support services company with a strong legacy—over 200 years of experience delivering world-class business solutions. We specialize in delivering skilled administrative support, document production, presentation design, and marketing and communications services to leading companies around the world—especially within legal, financial, and professional services industries.
We’re a people-powered organization. With a presence in North America, the UK, Europe, and Asia Pacific, we have thousands of employees globally, all working together to help our clients operate more efficiently and effectively. Whether it’s supporting law firms with critical document production or helping financial institutions manage high-volume print and digital communications, we’re the behind-the-scenes team making everything run smoothly.
Do you have a keen eye to even the smallest of details? This position could be for you! In this role, your primary function will be document review and preparation. This includes creating spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents to support the client’s brand and track the progress of all work.
Job duties:
Create and edit legal documents to client specifications using applicable software.
Transcribe tapes, scan, and clean documents, and convert documents to/from different file formats.
Recover/restore corrupted document files when needed.
Handle sensitive and/or confidential documents and information.
Transcribe tapes, scan and clean documents, and convert documents to/from different file formats.
Use document comparison software, red-lining, and general editing to correct legal documents as directed.
Create complex formulas and functions to analyze data
Produce spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents as requested.
As part of the shift, may need to intake work requests from the client; including clarification of job instructions and negotiation of deadlines with the requester and prioritize work requests across team
Who we are: In a rapidly changing world, the ability to innovate and break new ground drives progress. Williams Lea has harnessed this ability for more than 200 years.
Our 5,200+ talented employees worldwide are experts in delivering efficient business processes in complex and highly regulated environments.
We’re always progressing. Connecting technology with expertise and strong processes to transform support services. As we enter our third century, we continue helping businesses thrive in a future driven by digitization and virtualization.
It is the policy of Williams Lea to ensure equal employment opportunity without discrimination or harassment on the basis of race, color, creed, religion, national origin, alienage or citizenship status, age, sex, sexual orientation, gender identity of expression, marital or domestic/civil partnership status, disability, veteran status, genetic information, or any other basis protected by law.
Williams Lea is a drug-free workplace and performs pre-employment substance abuse testing.
Associate degree preferred. An equivalent combination of education and/or experience may be considered when the degree is directly related to the functions of the job.
Minimum of two years’ experience in a legal document production environment preferred.
Expert knowledge of MS Excel, including ability to use spreadsheets, graphing, tables, calculations and automation efficiently to process large quantities of data.
Advanced knowledge of MS Office (Excel, and PPT), including formatting documents with Styles, and generating a table of contents and table of authorities; strong keyboarding and typing skills
Ability to work in a fast-paced, team environment and as an independent operator.
Attention to detail with emphasis on accuracy and quality.
Able to apply intermediate requisite knowledge of appropriate grammar, spelling, composition to work requests
The salary range for this role at the noted RRD location is $20- $22 /hour. Starting pay decisions are determined based on multiple factors including but not limited to relevant education, qualifications, skills, experience, certifications, proficiency, performance, shift, location, and other business needs. Typically, roles follow step progressions to a target rate or set increments over time. Depending on the role, in addition to the hourly rate of pay, the total compensation package may also include overtime, shift differential, call-in, and/or stand-by pay. RRD’s benefit offerings include medical, dental, and vision coverage, paid time off, disability insurance, 401(k) with company match, life insurance and other voluntary supplemental insurance coverages, plus parental leave, adoption assistance, tuition assistance and employer/partner discounts.
#WLWV
All employment offers are contingent upon the successful completion of both a pre-employment background and drug screen.
RRD is an Equal Opportunity Employer, including disability/veterans
Location: Wheeling, WV. We will also consider candidates from the Columbus, OH location to work at that site.
Schedule:
Monday - Friday, 2 PM - 11 PM, 2nd shift
Qualifies for an additional $1.75/hour shift differential.
Williams Lea, by RRD is a global business support services company with a strong legacy—over 200 years of experience delivering world-class business solutions. We specialize in delivering skilled administrative support, document production, presentation design, and marketing and communications services to leading companies around the world—especially within legal, financial, and professional services industries.
We’re a people-powered organization. With a presence in North America, the UK, Europe, and Asia Pacific, we have thousands of employees globally, all working together to help our clients operate more efficiently and effectively. Whether it’s supporting law firms with critical document production or helping financial institutions manage high-volume print and digital communications, we’re the behind-the-scenes team making everything run smoothly.
Do you have a keen eye to even the smallest of details? This position could be for you! In this role, your primary function will be document review and preparation. This includes creating spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents to support the client’s brand and track the progress of all work.
Job duties:
Create and edit legal documents to client specifications using applicable software.
Transcribe tapes, scan, and clean documents, and convert documents to/from different file formats.
Recover/restore corrupted document files when needed.
Handle sensitive and/or confidential documents and information.
Transcribe tapes, scan and clean documents, and convert documents to/from different file formats.
Use document comparison software, red-lining, and general editing to correct legal documents as directed.
Create complex formulas and functions to analyze data
Produce spreadsheets, charts, graphs, mail merges, tables, presentations, and other documents as requested.
As part of the shift, may need to intake work requests from the client; including clarification of job instructions and negotiation of deadlines with the requester and prioritize work requests across team
Who we are: In a rapidly changing world, the ability to innovate and break new ground drives progress. Williams Lea has harnessed this ability for more than 200 years.
Our 5,200+ talented employees worldwide are experts in delivering efficient business processes in complex and highly regulated environments.
We’re always progressing. Connecting technology with expertise and strong processes to transform support services. As we enter our third century, we continue helping businesses thrive in a future driven by digitization and virtualization.
It is the policy of Williams Lea to ensure equal employment opportunity without discrimination or harassment on the basis of race, color, creed, religion, national origin, alienage or citizenship status, age, sex, sexual orientation, gender identity of expression, marital or domestic/civil partnership status, disability, veteran status, genetic information, or any other basis protected by law.
Williams Lea is a drug-free workplace and performs pre-employment substance abuse testing.
Associate degree preferred. An equivalent combination of education and/or experience may be considered when the degree is directly related to the functions of the job.
Minimum of two years’ experience in a legal document production environment preferred.
Expert knowledge of MS Excel, including ability to use spreadsheets, graphing, tables, calculations and automation efficiently to process large quantities of data.
Advanced knowledge of MS Office (Excel, and PPT), including formatting documents with Styles, and generating a table of contents and table of authorities; strong keyboarding and typing skills
Ability to work in a fast-paced, team environment and as an independent operator.
Attention to detail with emphasis on accuracy and quality.
Able to apply intermediate requisite knowledge of appropriate grammar, spelling, composition to work requests
The salary range for this role at the noted RRD location is $17.34 - $19.30 / hour. Starting pay decisions are determined based on multiple factors including but not limited to relevant education, qualifications, skills, experience, certifications, proficiency, performance, shift, location, and other business needs. Typically, roles follow step progressions to a target rate or set increments over time. Depending on the role, in addition to the hourly rate of pay, the total compensation package may also include overtime, shift differential, call-in, and/or stand-by pay. RRD’s benefit offerings include medical, dental, and vision coverage, paid time off, disability insurance, 401(k) with company match, life insurance and other voluntary supplemental insurance coverages, plus parental leave, adoption assistance, tuition assistance and employer/partner discounts.
#WLWV
All employment offers are contingent upon the successful completion of both a pre-employment background and drug screen.
RRD is an Equal Opportunity Employer, including disability/veterans
Key responsibilities of a Busser/Runner:
-Guest Service - though bussers may not interact with guests as often as other team members, they are still expected to communicate effectively when guests need their attention
-Provide a friendly, relaxing, professional demeanor and assist servers as needed
-Cleaning tables - removing plates, utensils, drinkware from tables and sanitizing all surfaces
-Resetting tables in a timely manner for the next guests
-Cleaning various areas in and around the restaurant
-Emptying trash cans
-Expedite/run food to the correct tables
-Notify management of any facility issues
-Clean up spills immediately
-Inspect restrooms to make sure they are clean at all times
We look forward to seeing you at Chuy's - Richmond (Short Pump) for an interview as a full time or part time Busser/Runner in the near future. We are hiring immediately!
Oversees guest and associate satisfaction, maintains brand standards.
Ensures all applicable Food and Beverage laws/regulations and safe food handling procedures are enforced and compliant.
Develops and implements business plans for Food and Beverage and Activites.
Meets or exceeds departmental financial goals.
Relocation Plan Available Shift:1st and 2nd Shift, must be available to work weekends and holidays.
Requirements: Valid U.S.
Driver's License for a minimum of one year.
CANDIDATE PROFILE Education and Experience High school diploma or GED; 4 years experience in the Food and Beverage, culinary, recreation/activates or related professional area.
OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, Recreation/Activities or related major; 2 years experience in the Food and Beverage, culinary, recreation/activities or related professional area.
CORE WORK ACTIVITIES Leading Food and Beverage / Activities Team Manages and supervises all day-to-day operations.
Understands associate positions well enough to perform duties in associates' absence.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Oversees all culinary, restaurant, beverage and room delivery and activites/recreation operations.
Creates and nurtures an environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.
Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns.
Provides excellent customer service to all guests and associates.
Responds quickly and proactively to associates’ concerns.
Provides a learning atmosphere with a focus on continuous improvement.
Provides proactive coaching and counseling to team members.
Encourages and builds mutual trust, respect, and cooperation among team members.
Ensures and maintains the productivity level of associates.
Develops specific goals and plans to prioritize, organize, and accomplish work.
Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.
Sets clear expectations with the associates and department leaders and ensures appropriate rewards are given if expectations are exceeded.
Managing Day-to-Day Operations Utilizes use records to control costs and manage inventory.
Applies knowledge of all applicable laws.
Conducts monthly department meetings.
Maintain controls (e.g., perpetual inventory, food/beverage costs, ordering, stock rotation, etc.) Sets goals and delegates tasks to improve departmental performance.
Monitors progress and leads discussion with staff each period.
Projects supply needs for the departments.
Manages departmental inventories and maintains equipment.
Performs other duties as assigned to meet business needs.
Maximizing Revenues Applies and continually broadens knowledge of offerings with emphasis on current trends.
Schedules staff to forecast and service standards, while maximizing profits.
Assists team in developing lasting customer relationships to retain business and increase growth.
Develops new products and offerings and educates associates.
Manages department controllable expenses to achieve or exceed budgeted goals.
Understands the impact of department's operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Ensuring Exceptional Customer Service Interacts with guests to obtain feedback on quality and service levels.
Responds to and handles guest problems and complaints effectively.
Empowers associates to provide excellent customer service.
Ensures associates understand service expectations and parameters.
Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.
Reviews comment cards and guest satisfaction results with associates.
Participates in the development and implementation of corrective action plans.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Ensures all leaders and associates understand the brand's service culture.
Sets service expectations for all guests internally and externally.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Serves as a role model to demonstrate appropriate behaviors.
Conducting Human Resources Activities Participates in interviewing and hiring of team members with the appropriate skills.
Uses all available on the job training tools to train new associates and provide follow-up training as necessary.
Communicates performance expectations in accordance with job descriptions for each position.
Conducts a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job.
Ensures associates understand Company, Resort and Departmental expectations and parameters.
Ensures associates are cross-trained to support successful daily operations.
Establishes and maintains open, collaborative relationships with associates and ensures associates do the same.
Schedules associates to business demands and tracks associate time and attendance.
Ensures property policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to policy.
Observes service behaviors of associates and provides feedback to individuals.
Ensures associate recognition is taking place on all shifts.
Solicits associate feedback, utilizes an “open door” policy, and reviews associate satisfaction results to identify and address associate problems or concerns.
Participates in associate progressive discipline procedures.
Reviews associate satisfaction results.
Additional Responsibilities Complies with all corporate accounting procedures.
Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluates results to choose the best solutions and solve problems.
Ensures effective departmental communication and information systems through logs, department meetings and property meetings.
MANAGEMENT COMPETENCIES Leadership Adaptability
- Maintaining effectiveness when experiencing major changes in work tasks or the work environment; adjusting effectively to working within new work structures, processes, requirements or cultures.
Communication
- Conveying information and ideas to others in a convincing and engaging manner through a variety of methods.
Integrity: Maintaining and supporting social, ethical, and organizational norms; firmly adhering to codes of conduct and ethical principles.
Leading Through Vision and Values: Leading through vision and values.
Problem Solving and Decision Making
- Identifying and understanding issues, problems and opportunities; obtaining and comparing information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor
- Exhibiting behavioral styles that convey confidence and command respect from others; making a good first impression and representing the company in alignment with our core values.
Managing Execution Building and Contributing to Teams
- Participating as a member of a team to move toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results
- Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment of goals; proactively takes action.
Planning and Organizing
- Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships Coworker Relationships
- Interacting with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships
- Developing and sustaining relationships based on an understanding of customer needs and actions consistent with our core values to always go above and beyond and do the right thing.
Fostering Inclusion: Supporting associates with diverse styles, abilities, motivations, and/or cultural perspectives; leveraging personal differences to achieve objectives; and promoting a work environment where all associates are given the opportunity to contribute.
Generating Talent and Organizational Capability Organizational Capability
- Understanding and leveraging associate talent and capabilities to meet work needs; supporting the attraction, selection, and/or retention of associates in order to achieve department and business objectives.
Talent Management
- Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.
Learning and Applying Professional Expertise Business Acumen
- Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen
- Understanding and utilizing professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific challenges.
Basic Cookery
- Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Cleaning the Kitchen
- The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains.
This includes correctly choosing and applying appropriate chemicals and/or products.
This includes knowing the right equipment to use for each job.
Cooking
- Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Emergency Procedures
- Knowledge of emergency and first aid procedures or policies for contacting Loss Prevention and reporting incidents and accidents immediately.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling
- Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Food Storage and Rotation
- Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc.
to maintain freshness (“First In, First Out”).
This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products.
Kitchen Maintenance
- Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment
- The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Supply Storage
- Knowledge of proper storage procedures for cookware, flatware, and supplies.
Bar
- Knowledge of general bar operations including local and state liquor regulations; liquor, beer, and wine brands; inventory management for bar operations; preparation and presentation of drinks; management of banquet bar operations; knowledge of Training in Intervention Procedures in the Service of Alcohol or equivalent programs to ensure fluency in safe service of alcohol.
Event Planning
- The ability to connect with customers, detail events, upsell products and services, manage multiple customers at a given time, be detailed orientated, understand and have a working knowledge of catering and event management systems.
Event Services
- Have a working knowledge of standards and procedures for proper meeting room and table set-ups, various meeting room and table configurations and the set-up of staging and dance flooring.
Event Technology
- Have a working knowledge of audio, video, projection, conferencing, lighting, computer and internet equipment in order to set-up, operate, maintain, and troubleshoot equipment for events.
Food Production and Presentation
- Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Willingness to adhere to internal company standards.
General Event Management
- The ability to have a working knowledge, understanding of polices, procedures and standards of the event management department to include, event planning, event operations and event technology for different types of events.
Bar Concepts
- Promotion of beer, wine, and spirits to drive awareness and sales; marketing restaurant and bar concepts and events; knowledge of industry trends in food, beverage, and design to maintain competitive.
Dining
- Knowledge of procedures and techniques for seating guests; menu content and creation; POS system; taking dining and room service orders; room service delivery, etiquette, safety, and security; amenity process and delivery; Food and Beverage service standards, service cart setup.
Finance/Accounting
- Knowledge and understanding of financial knowledge, controls, inventory, costs, expenses, and all cash handling procedures and policies.
Food and Beverage Inventory
- Knowledge of procedures and techniques for food storage and rotation, quality assurance audit requirements, merchandising food products, inventory and supply storage, and shift production.
Food and Beverage Marketing
- Knowledge of local and internal marketing efforts to drive revenue.
Develops and executes marketing plans using relevant information as appropriate such as feedback gathered from customers.
Food and Beverage Sanitation
- Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash compactor(s), Baler operation, dish machines, and other equipment.
Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Restaurant/Event Room Operations
- Knowledge of procedures for managing restaurant room set-up, management of host/hostess station, maintenance of fine silver, setting tables, break down of room, management of coat check, management of staff/associates, creation of checklists, audits, LSOPs, and maintenance of a high quality dining environment (music, lighting, temperature), as well as opening and closing.
Retail Management
- Knowledge of general shop keeping guidelines for creating displays, tracking inventory, and purchasing.
CPR and First Aid
- The ability to identify and apply basic first aid treatment to injured persons until they can be taken for medical care (e.g., bandaging cuts, applying pressure to bleeding wounds, and soothing burns).
This includes knowledge of CPR and first aid procedures and supplies (e.g., bandages, ointments).
Fitness Equipment
- The ability to use, demonstrate, and maintain fitness equipment, including weight training and cardio machines and core/stability training equipment.
This includes knowing the purpose of each machine, the muscle groups it targets, how to use it safely, and understanding machine settings and their associated function.
Fitness Instruction
- The ability to provide instruction on fitness to groups or individuals, including leading fitness classes (e.g., aerobics, spinning, strength training), instructing on proper warm up and stretching techniques, demonstrating exercises to meet specific needs, and identifying when someone should not exercise (e.g., they have identified a medical condition on the Health Questionnaire or they are showing signs of distress while exercising).
This also includes applicable training certifications.
Generating Enthusiasm
- The ability to convey energy and enthusiasm for recreation activities and to share that enthusiasm and excitement with other employees and guests.
Group Activity Planning
- The ability to identify, create, and/or develop unique and creative activities that are enjoyable and safe for guests.
This includes knowledge of activities that are appropriate and interesting for different target groups (e.g., children of various ages, older adults, males, females) and at a variety of activity levels.
Payment Process
- Knowledge of policies and procedures involved in processing different types of sales transactions and payment methods, including credit cards, personal checks, traveler checks, coupons, gift certificates/cards, or store credit strategies.
Recreation/Fitness Center Services
- Knowledge of fundamentals related to fitness and recreation on land and in water.
Revenue Management
- Knowledge of total hotel revenue management concepts, processes and strategies (including sales cycles and trends, account management, pricing, and inventory management).
Basic Competencies
- Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills
- Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning
- Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension
- Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension
- Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing
- Communicates effectively in writing as appropriate for the needs of the audience.
Marriott Vacations Worldwide is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
The Payroll Processor is responsible for accurately processing a weekly payroll for employees, ensuring compliance with federal, state, and local regulations. This role involves analyzing payroll data, preparing reports, and addressing payroll-related issues. The ideal candidate has strong analytical skills, attention to detail, and experience with payroll software.
$27.88 $31.73 DOE; M - F, 8-5.
Duties and Responsibilities: The Payroll Processor will be responsible for the following, as well as the handling of other key HR functions and tasks as needed/assigned:
Payroll Processing:
- Prepare and process weekly multi-state/multiple entity payroll for 700+ employees, including salaried, hourly, and Union Workers. Ensures compliance with company policies, union agreements, and federal/state regulations.
- Enter and maintain information in HR/Payroll system. May include employee terminations, commissions, bonus payments, Union deductions, time adjustments, etc.
- Ensure accurate calculation of wages, overtime, deductions, and benefits.
- Enter and monitor wage assignments and garnishments to ensure accurate processing and payment by payroll services provider.
- Review timesheets, wage computation, and other information to detect and reconcile payroll discrepancies.
- Issue or reissue physical replacement checks due to payroll errors or terminations.
- Maintain Payroll and HR system tables including deduction calculations and update payroll calendars.
- Research and analyze payroll processes and suggest restructuring for efficiency and improving workflow. Resolve any process defects and weaknesses. Fine tune procedures to help maintain proper internal controls and increase payroll accuracy and efficiency.
- Interface with payroll processing provider to resolve database and payroll processing issues.
- Assist with year-end tasks, including annual payroll balancing reports and W-2 processing tables.
Union Reporting:
- Prepare and submit monthly union reports, including contributions for health, pension, and other benefits as stipulated in union agreements. Balance to payroll reports and issues payments to appropriate entities.
- Ensure accurate tracking of union dues and remittances to the appropriate union organizations.
- Lead periodic required Union audits.
- Maintain appropriate job titles, salary grades, and deduction calculations in software system to ensure compliance with Union Collective Bargaining Agreements.
- Serve as point of contact for union representatives and respond to inquiries regarding reporting and payments.
Compliance and Reporting:
- Maintain compliance with federal, state, and local payroll laws and regulations.
- Review payroll service tax documents, such as quarterly and annual reports for accuracy and timely filing.
Data Management:
- Monitor system to ensure accurate payroll records, including employee information, tax exemptions, and direct deposit details.
- Monitor new employee onboarding in HR system, including I9 processing and verification, and enter additional information that is not included in employee self-service onboarding into employee HR/Payroll records.
- Maintain HR and Payroll systems tables, including deduction tables for appropriate calculation rates.
- Maintain software to ensure accuracy of paid time off accruals per non-Union and Union paid time off programs.
- Generate regular payroll and union-specific reports for internal stakeholders, including finance and senior management. Reconciles payroll-related general ledger issues.
Audit and Analysis:
- Conduct regular audits to ensure Data Base integrity and accuracy; identify discrepancies; research cause and offer solutions for resolving inaccuracies.
- Analyze payroll data to provide insights and recommendations to management.
- Prepare ad-hoc HR and payroll reports and analyze as needed.
Employee Support:
- Address and resolve payroll-related inquiries and issues from employees.
- Instruct employees and managers on payroll policies and procedures.
Other Key HR Functions:
- Although the core function of this position will be payroll processing, this employee will be involved in multiple other key HR tasks.
Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Education and/or Experience:
- Bachelor's degree in accounting, Finance, Human Resources, or related field preferred or a combination of education and experience.
- Certified Payroll Professional (CPP) or similar certification is a plus
- 3+ years of payroll processing within a multi-state environment AND PR/HR analyst experience.
- Familiarity with payroll software. UKG experience is a plus.
- Significant knowledge of payroll administration, including wage and tax law and state and federal regulations.
- Comprehensive knowledge of payroll reporting and payroll tax filing requirements.
- Proven Ability and experience learning new software systems easily.
- Proficient with Microsoft Office Suite, particularly Word, PowerPoint and Outlook; intermediate Excel skills a plus.
- Strong interpersonal skills and ability to work both independently and as part of a team required.
- Ability to handle and protect sensitive and confidential information.
- Critical thinking mindset and strong analytical skills, with ability and desire to dive into situations and bring them to an effective resolution.
- Independent project management skills with ability to multi-task, prioritize, and work collaboratively in a fast paced, changing organization within time sensitive deadlines.
- Strong communication skills and comfortable communicating in a very professional manner to employees at all levels of the organization.
- Genuine interest in taking on more responsibilities and challenges involving additional complexity. Personal responsibility and process ownership that drives high-quality results
- Demonstrated ability to organize, prioritize and manage multiple assignments in a fast-paced environment to meet strict deadlines with efficiency and accuracy.
- Ability to pass background check and drug screen.
Language Skills: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence, as well as the ability to speak effectively before groups of customers or employees of the organization is needed.
Mathematical Skills: This position requires the ability to calculate figures and amounts such as discounts, interest, proportions, percentages, area, circumference, and volume.
Computer Skills: Excellent computer skills including Microsoft Office. Experience in payroll software; UKG payroll a plus.
Reasoning Ability: Ability to interpret a variety of instructions furnished in oral or written form. Ability to use sound judgment and problem-solving skills.
Attendance Demands: The attendance 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 perform the essential functions.
Attendance is required Monday through Friday within normal business hours as established by Management. This position requires consistent attendance and punctuality with appropriate coverage when away. Once fully trained, this position has the potential to work according to a hybrid schedule. The hybrid work schedule will be based upon department needs, quality of work performed, as well as the demands of the unique workload at any given point of the year.
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 perform the essential functions.
While performing the duties of this job, the employee is regularly required to sit; walk and stand; use hands, handle, or feel; and required to speak, read, and hear English. The employee frequently is required to reach with hands and arms. The employee is occasionally required to climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include ability to adjust focus.
Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform
JOOLA is seeking a strategic and performance-driven Senior Copywriter to lead the development of high-impact messaging across our marketing and sales ecosystem. This role will be responsible for crafting compelling copy that drives engagement, conversion, and brand affinity across digital campaigns, product launches, retail activations, and social platforms.
As a key member of the creative team, the Senior Copywriter will partner closely with marketing, design, and product teams to translate business objectives into clear, persuasive, and on-brand storytelling. From headlines that spark curiosity to product descriptions that convert, this role is central to how JOOLA speaks to athletes, fans, and consumers across pickleball, table tennis, and beyond.
Responsibilities:
- Develop and evolve JOOLA’s brand voice and messaging across all consumer touchpoints.
- Lead concept development for campaigns that elevate JOOLA’s position in sport, culture, and lifestyle.
- Write compelling long- and short-form copy for advertising, product launches, retail environments, packaging, and social media.
- Collaborate with creative, product, and digital teams to ensure copy aligns with design intent, campaign strategy, and audience insights.
- Translate complex product features into inspiring, benefit-driven language that resonates with diverse audiences—from elite athletes to first-time players.
- Maintain consistency and tone across global platforms while adapting messaging for local markets when needed.
Qualifications:
- 7+ years of professional copywriting experience, preferably within a consumer brand, sports, or lifestyle category.
- Proven track record of developing copy that drives measurable engagement and sales performance.
- Exceptional storytelling, editing, and presentation skills with a strong grasp of brand tone and nuance.
- Experience writing for omni-channel campaigns including digital advertising, retail, email, social, and video.
- Comfort working in a fast-paced, cross-functional environment with evolving priorities.
- Familiarity with SEO best practices and digital performance metrics a plus.
- Passion for sport, wellness, and active living preferred.
Key Competencies:
- Strategic Thinking: Balances creative expression with business objectives and performance goals.
- Creative Excellence: Crafts fresh, emotionally resonant ideas that stand out across channels.
- Collaboration: Works fluidly with designers, marketers, and product teams to build unified storytelling.
- Adaptability: Shifts tone and style seamlessly between product, brand, and campaign messaging.
- Attention to Detail: Upholds accuracy, clarity, and quality in every word and deliverable.
- Cultural Awareness: Understands and integrates sport, community, and cultural trends into relevant brand narratives.
- Ownership: Takes initiative, meets deadlines, and drives projects from concept to execution with minimal oversight.
About JOOLA:
JOOLA was first established in 1952 and built a global reputation as a pioneer in table tennis. In 2022, JOOLA expanded into the rapidly growing pickleball scene and quickly attracted the biggest names in the sport. As an official table tennis sponsor for three Summer Olympic Games and the official sponsor of pickleball's top athletes and the Professional Pickleball Association (PPA), the team at JOOLA combines its storied expertise with fresh perspectives to bring innovation to both sports. JOOLA creates a variety of equipment, apparel, and accessories for both table tennis and pickleball players, professional and recreational. With offices in US, Germany, Brazil, and China, JOOLA has a global presence and wide distributor network.
Appellate Paralegal
Nassau County, NY | Full-Time | In-Office | Monday–Friday, 9:00 a.m.–5:30 p.m.
Up to $90K - depending to experience
A highly regarded boutique litigation firm in Nassau County is seeking an experienced Appellate Paralegal to join its growing team. The firm is widely recognized for securing exceptional results across New York in complex, high-profile matters, including civil rights cases, wrongful convictions, serious personal injury claims, and sophisticated corporate disputes.
This is an opportunity to work on meaningful appellate litigation at both the state and federal levels, alongside accomplished trial and appellate attorneys.
What You'll Do
• Manage all aspects of appellate case support in criminal and civil matters
• Prepare and assemble records on appeal
• Draft and format appellate briefs, motions, and related filings
• Create and update tables of contents and tables of authorities
• Handle bookmarking, hyperlinking, and electronic filing in state and federal courts
• Ensure strict compliance with court rules, deadlines, and procedural requirements
• Communicate professionally and compassionately with clients
• Provide proactive, responsive support to attorneys throughout the appellate process
What We're Looking For
• Minimum 5 years of appellate paralegal experience
• Strong working knowledge of filing procedures and court rules for the NYS Appellate Terms and Appellate Divisions (all four departments) and U.S. Circuit Courts
• Experience handling both criminal and civil appeals
• Advanced proficiency in Microsoft Word, including complex formatting
• Skilled in preparing records on appeal, tables of contents, and tables of authorities
• Familiarity with electronic filing at all levels of state and federal courts
• Experience using CLIO and Westlaw
• Exceptional organizational skills and attention to detail
• Ability to manage multiple deadlines in a fast-paced litigation environment
• Professional demeanor and strong client service skills
This role is ideal for a detail-oriented appellate professional who thrives on precision, deadlines, and high-level legal work. If you're looking to contribute to impactful, sophisticated litigation in a respected boutique setting, we would love to hear from you.
ABOUT WILLIAMSON HEALTH | Williamson Health is a regional healthcare system based in Williamson County, Tennessee, with more than 2,300 employees across more than 30 locations and more than 860 physicians and advanced care practitioners offering exceptional healthcare across 60-plus specialties and subspecialties close to home. The flagship facility, Williamson Medical Center, which recently opened its new Boyer-Bryan West Tower, offers extensive women's services, state-of-the-art cardiology services, advanced surgical technologies, an award-winning obstetrics and NICU, leading-edge orthopaedics, outpatient imaging services, and distinct comprehensive emergency and inpatient services for both adult and pediatric patients. Other Williamson Health service providers include the Bone and Joint Institute of Tennessee, The Turner-Dugas Breast Health Center, Monroe Carell Jr. Children's Hospital Vanderbilt at Williamson Medical Center, Williamson Health physician practices that are strategically located throughout the community, countywide Emergency Medical Services that include 18 rapid response units, Williamson Health Foundation, and multiple joint venture Vanderbilt Health and Williamson Medical Center Walk-In Clinics in Williamson County. Learn more about our many specialized services at .
Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee.
Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being.
o Medical, Dental, Vision
o PTO
o Retirement Matching
o Tuition reimbursement
o Discount programs
o FSA (Flexible Spending Accounts)
o Identity Theft Protection
o Legal Aid
Williamson Health is an equal-opportunity employer and a drug-free workplace.
POSITION SUMMARY
To provide high quality imaging CT procedures to our patients and physicians in a respectful and efficient manner while providing those services in a safe and clean environment.
POSITION REQUIREMENTS
Formal Education / Training:
Graduate of an approved School of Radiologic Technology and subsequent Accreditation through The American Registry of Radiologic Technologists. Must be in compliance with CE Requirements.
Must be registered in the subspecialty of CT or be registry eligible and pass CT registry within 6 months of hire date.
BLS is required within 90 days of hire.
Workplace Experience:
Preference of one year work experience in hospital environment working in CT after graduation and accreditation; however, we are willing to train.
Equipment and Skills Training:
Possesses knowledge of CT scanning and preferably have experience working with GE CT equipment. Will train on specific equipment and processes utilized at Williamson Health.
Physical Environment:
Radiation safety and universal precautions practiced in a multi modality imaging department.
Physical Effort:
Possesses the ability to perform multifunctional tasks to include: physically manipulate and operate. Equipment; assist in the movement of patients from wheelchairs and stretchers to table; bend, twist, stoop; lift 20 pounds; communicate clearly, both verbally and in writing; make appropriate judgment decisions in urgent or emergency situations; and demonstrate emotional stability and psychological health in day to day interaction with fellow workers, patients, their families, and physicians. Must be willing to take call for STAT, Urgent, or Routine studies after hours and on weekends when needed.
PERFORMANCE STANDARDS
- Checks patient identification and physician order to ensure accuracy of request before proceeding with study.
- Questions female patients (ages 12-50) regarding the possibility of pregnancy and properly documents information in record.
- Questions all patients who receive intravenous contrast media and documents information regarding allergies and medical history.
- Provides proper radiation safety protection for all persons, to include self. . Follows ALARA, IMAGE GENTLY AND IMAGE WISLEY.
- Communicates potential or existing problems/opportunities to improve quality of care or services.
- Strives to maintain the dignity of each patient by ensuring the patient is properly covered at all times; during exam and patient transport.
- Checks often on patients waiting in hallways to ensure that the patient is covered and comfortable (Pain Management).
- Shows leadership and teamwork in difficult situations and makes appropriate decisions.
- Volunteers for overtime and fill-in when needed.
- Ensures the safety of patients by following all safety procedures while moving patients from wheelchair or stretcher to table and watching patient while on table.
- Performs high quality studies consistently.
- Works well with fellow employees to provide the most efficient use of the equipment and ensures that all requests from physicians and patients are completed.
ABOUT WILLIAMSON HEALTH | Williamson Health is a regional healthcare system based in Williamson County, Tennessee, with more than 2,300 employees across more than 30 locations and more than 860 physicians and advanced care practitioners offering exceptional healthcare across 60-plus specialties and subspecialties close to home. The flagship facility, Williamson Medical Center, which recently opened its new Boyer-Bryan West Tower, offers extensive women's services, state-of-the-art cardiology services, advanced surgical technologies, an award-winning obstetrics and NICU, leading-edge orthopaedics, outpatient imaging services, and distinct comprehensive emergency and inpatient services for both adult and pediatric patients. Other Williamson Health service providers include the Bone and Joint Institute of Tennessee, The Turner-Dugas Breast Health Center, Monroe Carell Jr. Children's Hospital Vanderbilt at Williamson Medical Center, Williamson Health physician practices that are strategically located throughout the community, countywide Emergency Medical Services that include 18 rapid response units, Williamson Health Foundation, and multiple joint venture Vanderbilt Health and Williamson Medical Center Walk-In Clinics in Williamson County. Learn more about our many specialized services at .
Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee.
Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being.
o Medical, Dental, Vision
o PTO
o Retirement Matching
o Tuition reimbursement
o Discount programs
o FSA (Flexible Spending Accounts)
o Identity Theft Protection
o Legal Aid
Williamson Health is an equal-opportunity employer and a drug-free workplace.
POSITION SUMMARY
To provide high quality Nuclear Medicine procedures to our patients and physicians in a respectful and efficient manner while providing those services in a safe and clean environment.
POSITION REQUIREMENTS
Formal Education / Training:
Earned a Nuclear Medicine diploma or degree from a college or university. Must be in compliance with CE Requirements. Must be CNMT or NMTCN eligible.
BLS is required within 90 days of hire.
Workplace Experience:
Preference of at least one year of work experience in hospital environment working in Nuclear Medicine after graduation and accreditation; however, willing to train.
Equipment and Skills Training:
Will train on specific equipment and processes utilized at Williamson Medical Center.
Physical Environment:
Radiation safety and universal precautions practiced in a multi modality imaging department.
Physical Effort:
Possesses the ability to perform multifunctional tasks to include: physically manipulate and operate
equipment, assist in the movement of patients from wheelchairs and stretchers to table; bend, twist, stoop; lift 20 pounds; communicate clearly, both verbally and in writing; make appropriate judgment decisions in urgent or emergency situations; and demonstrate emotional stability and psychological health in day to day interaction with fellow employees, patients, their families, and physicians. Must be willing to take call for STAT studies after hours and on weekends and must be available within 30 minutes.
PERFORMANCE STANDARDS
- Checks patient identification and physician order to ensure accuracy of request before proceeding with study.
- Questions female patients (ages 12-50) regarding the possibility of pregnancy and properly documents information in record.
- Communicates potential or existing problems/opportunities to improve quality of care or services.
- Strives to maintain the dignity of each patient by ensuring the patient is properly covered at all times; during exam and patient transport.
- Seeks opportunities to assist in other areas during downtime periods and always makes good use of time.
- Working environment is clean, organized, well stocked, and free of clutter.
- Follows nuclear medicine isotope procedure process during the administration of an isotope.
- Shows leadership and teamwork in difficult situations and makes appropriate decisions.
- Implements new departmental procedures readily and without delay.
- Volunteers for overtime and fill-in when needed.
- Ensures the safety of patients by following all safety procedures while moving patients from wheelchair or stretcher to table and watching patient while on table.
- Communicates and follows through with fellow employees to ensure that all requests from physicians and patients are completed.
ABOUT WILLIAMSON HEALTH | Williamson Health is a regional healthcare system based in Williamson County, Tennessee, with more than 2,300 employees across more than 30 locations and more than 860 physicians and advanced care practitioners offering exceptional healthcare across 60-plus specialties and subspecialties close to home. The flagship facility, Williamson Medical Center, which recently opened its new Boyer-Bryan West Tower, offers extensive women's services, state-of-the-art cardiology services, advanced surgical technologies, an award-winning obstetrics and NICU, leading-edge orthopaedics, outpatient imaging services, and distinct comprehensive emergency and inpatient services for both adult and pediatric patients. Other Williamson Health service providers include the Bone and Joint Institute of Tennessee, The Turner-Dugas Breast Health Center, Monroe Carell Jr. Children's Hospital Vanderbilt at Williamson Medical Center, Williamson Health physician practices that are strategically located throughout the community, countywide Emergency Medical Services that include 18 rapid response units, Williamson Health Foundation, and multiple joint venture Vanderbilt Health and Williamson Medical Center Walk-In Clinics in Williamson County. Learn more about our many specialized services at .
Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee.
Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being.
o Medical, Dental, Vision
o PTO
o Retirement Matching
o Tuition reimbursement
o Discount programs
o FSA (Flexible Spending Accounts)
o Identity Theft Protection
o Legal Aid
Williamson Health is an equal-opportunity employer and a drug-free workplace.
POSITION SUMMARY
To provide high quality imaging procedures to our patients and physicians in a respectful and efficient manner while providing those services in a safe and clean environment.
POSITION REQUIREMENTS
Formal Education / Training:
Earned a Radiologic Technology diploma or degree from a college or university. Must be in compliance with CE Requirements.
BLS required within 90 days of hire
Workplace Experience:
Preference of at least one year work experience in clinic setting after graduation and accreditation; however, willing to train.
Equipment and Skills Training:
Possesses general knowledge of many types of x-ray equipment and computers. Will train on specific equipment and processes utilized at Williamson Health Medical Group. In addition, has had previous training in fluoroscopy, surgery, and routine studies and willing to perform those functions daily.
Physical Environment:
Radiation safety and universal precautions practiced in a multi-modality imaging department.
Physical Effort:
Possesses the ability to perform multifunctional tasks to include: physically manipulate and operate equipment, assist in the movement of patients from wheelchairs and stretchers to table; bend, twist, stoop; lift 20 pounds; communicate clearly, both verbally and in writing; make appropriate decisions in urgent or emergency situations; and demonstrate emotional stability and psychological health in day to day interaction with fellow employees, patients, their families, and physicians.
PERFORMANCE STANDARDS
- Checks patient identification and physician order to ensure accuracy of request before proceeding with study.
- Questions female patients (ages 12-50) regarding the possibility of pregnancy and properly documents information in record.
- Questions all patients who receive intravenous contrast media and documents information regarding allergies and medical history.
- Provides proper radiation safety protection for all persons, to include self. Follows ALARA, IMAGE GENTLY AND IMAGE WISELY.
- Strives to maintain the dignity of each patient by ensuring the patient is properly covered at all times; during exam and patient transport.
- Seeks opportunities to assist in other areas during downtime periods and always makes good use of time.
- Checks often on patients waiting in hallways to ensure that the patient is covered and comfortable (Pain Management).
- Shows leadership and teamwork in difficult situations and makes appropriate decisions.
- Volunteers for overtime and fill-in when needed.
- Ensures the safety of patients by following all safety procedures while moving patients from wheelchair or stretcher to table and observing patient while on radiology table.
- Performs high quality studies consistently.
- Works well with fellow employees to provide the most efficient use of the equipment and ensures that all requests from physicians and patients are completed.
ABOUT WILLIAMSON HEALTH | Williamson Health is a regional healthcare system based in Williamson County, Tennessee, with more than 2,300 employees across more than 30 locations and more than 860 physicians and advanced care practitioners offering exceptional healthcare across 60-plus specialties and subspecialties close to home. The flagship facility, Williamson Medical Center, which recently opened its new Boyer-Bryan West Tower, offers extensive women's services, state-of-the-art cardiology services, advanced surgical technologies, an award-winning obstetrics and NICU, leading-edge orthopaedics, outpatient imaging services, and distinct comprehensive emergency and inpatient services for both adult and pediatric patients. Other Williamson Health service providers include the Bone and Joint Institute of Tennessee, The Turner-Dugas Breast Health Center, Monroe Carell Jr. Children's Hospital Vanderbilt at Williamson Medical Center, Williamson Health physician practices that are strategically located throughout the community, countywide Emergency Medical Services that include 18 rapid response units, Williamson Health Foundation, and multiple joint venture Vanderbilt Health and Williamson Medical Center Walk-In Clinics in Williamson County. Learn more about our many specialized services at .
Williamson Health is a system where your talents will be valued and your skillset expanded. We are rooted in our promise to world-class, compassionate care for the residents of Williamson County and surrounding communities, taking exceptional pride in serving our community. We're committed to empowering our employees to work in innovative ways and reserve time and space for curiosity, laughter and creativity. We value and support the diversity and cultural differences among one another and are committed to upholding an inclusive environment that appreciates the uniqueness of all individuals. Our values are at the heart of everything we do: respect for every individual, the health and total well-being of all people, human compassion and integrity. These shape who we are as an organization and are essential for delivering the highest level of culturally competent care and treatment of every patient, family member, visitor, physician and employee.
Williamson Health is pleased to offer a comprehensive benefits program, that offers you choice and flexibility, so you can take charge of your physical, financial, and emotional well-being.
o Medical, Dental, Vision
o PTO
o Retirement Matching
o Tuition reimbursement
o Discount programs
o FSA (Flexible Spending Accounts)
o Identity Theft Protection
o Legal Aid
Williamson Health is an equal-opportunity employer and a drug-free workplace.
POSITION SUMMARY
To provide high quality imaging procedures to our patients and physicians in a respectful and efficient manner while providing those services in a safe and clean environment.
POSITION REQUIREMENTS
Formal Education / Training:
Earned a Radiologic Technology diploma or degree from a college or university. Must be in compliance with CE Requirements.
BLS required within 90 days of hire
Workplace Experience:
Preference of at least one year work experience in clinic setting after graduation and accreditation; however, willing to train.
Equipment and Skills Training:
Possesses general knowledge of many types of x-ray equipment and computers. Will train on specific equipment and processes utilized at Williamson Health Medical Group. In addition, has had previous training in fluoroscopy, surgery, and routine studies and willing to perform those functions daily.
Physical Environment:
Radiation safety and universal precautions practiced in a multi-modality imaging department.
Physical Effort:
Possesses the ability to perform multifunctional tasks to include: physically manipulate and operate equipment, assist in the movement of patients from wheelchairs and stretchers to table; bend, twist, stoop; lift 20 pounds; communicate clearly, both verbally and in writing; make appropriate decisions in urgent or emergency situations; and demonstrate emotional stability and psychological health in day to day interaction with fellow employees, patients, their families, and physicians.
PERFORMANCE STANDARDS
- Checks patient identification and physician order to ensure accuracy of request before proceeding with study.
- Questions female patients (ages 12-50) regarding the possibility of pregnancy and properly documents information in record.
- Questions all patients who receive intravenous contrast media and documents information regarding allergies and medical history.
- Provides proper radiation safety protection for all persons, to include self. Follows ALARA, IMAGE GENTLY AND IMAGE WISELY.
- Strives to maintain the dignity of each patient by ensuring the patient is properly covered at all times; during exam and patient transport.
- Seeks opportunities to assist in other areas during downtime periods and always makes good use of time.
- Checks often on patients waiting in hallways to ensure that the patient is covered and comfortable (Pain Management).
- Shows leadership and teamwork in difficult situations and makes appropriate decisions.
- Volunteers for overtime and fill-in when needed.
- Ensures the safety of patients by following all safety procedures while moving patients from wheelchair or stretcher to table and observing patient while on radiology table.
- Performs high quality studies consistently.
- Works well with fellow employees to provide the most efficient use of the equipment and ensures that all requests from physicians and patients are completed.