Shapely Polygon Contains Jobs in Usa
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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.
Location: Anywhere in Country
At EY, we’re all in to shape your future with confidence.
We’ll help you succeed in a globally connected powerhouse of diverse teams and take your career wherever you want it to go. Join EY and help to build a better working world.
AI & Data - Data Architecture – Senior Manager – Power & Utilities Sector
EY is seeking a motivated professional with solid experience in the utilities sector to serve as a Senior Manager who possesses a robust background in Data Architecture, Data Modernization, End to end Data capabilities, AI, Gen AI, Agentic AI, preferably with a power systems / electrical engineering background and having delivered business use cases in Transmission / Distribution / Generation / Customer. The ideal candidate will have a history of working for consulting companies and be well-versed in the fast-paced culture of consulting work. This role is dedicated to the utilities sector, where the successful candidate will craft, deploy, and maintain large-scale AI data ready architectures.
The opportunity
You will help our clients enable better business outcomes while working in the rapidly growing Power & Utilities sector. You will have the opportunity to lead and develop your skill set to keep up with the ever-growing demands of the modern data platform. During implementation you will solve complex analytical problems to bring data to insights and enable the use of ML and AI at scale for your clients. This is a high growth area and a high visibility role with plenty of opportunities to enhance your skillset and build your career.
As a Senior Manager in Data Architecture, you will have the opportunity to lead transformative technology projects and programs that align with our organizational strategy to achieve impactful outcomes. You will provide assurance to leadership by managing timelines, costs, and quality, and lead both technical and non-technical project teams in the development and implementation of cutting-edge technology solutions and infrastructure. You will have the opportunity to be face to face with external clients and build new and existing relationships in the sector. Your specialized knowledge in project and program delivery methods, including Agile and Waterfall, will be instrumental in coaching others and proposing solutions to technical constraints.
Your key responsibilities
In this pivotal role, you will be responsible for the effective management and delivery of one or more processes, solutions, and projects, with a focus on quality and effective risk management. You will drive continuous process improvement and identify innovative solutions through research, analysis, and best practices. Managing professional employees or supervising team members to deliver complex technical initiatives, you will apply your depth of expertise to guide others and interpret internal/external issues to recommend quality solutions. Your responsibilities will include:
As Data Architect – Senior Manager, you will have an expert understanding of data architecture and data engineering and will be focused on problem-solving to design, architect, and present findings and solutions, leading more junior team members, and working with a wide variety of clients to sell and lead delivery of technology consulting services. You will be the go-to resource for understanding our clients’ problems and responding with appropriate methodologies and solutions anchored around data architectures, platforms, and technologies. You are responsible for helping to win new business for EY. You are a trusted advisor with a broad understanding of digital transformation initiatives, the analytic technology landscape, industry trends and client motivations. You are also a charismatic communicator and thought leader, capable of going toe-to-toe with the C-level in our clients and prospects and willing and able to constructively challenge them.
Skills and attributes for success
To thrive in this role, you will need a combination of technical and business skills that will make a significant impact. Your skills will include:
- Technical Skills Applications Integration
- Cloud Computing and Cloud Computing Architecture
- Data Architecture Design and Modelling
- Data Integration and Data Quality
- AI/Agentic AI driven data operations
- Experience delivering business use cases in Transmission / Distribution / Generation / Customer.
- Strong relationship management and business development skills.
- Become a trusted advisor to your clients’ senior decision makers and internal EY teams by establishing credibility and expertise in both data strategy in general and in the use of analytic technology solutions to solve business problems.
- Engage with senior business leaders to understand and shape their goals and objectives and their corresponding information needs and analytic requirements.
- Collaborate with cross-functional teams (Data Scientists, Business Analysts, and IT teams) to define data requirements, design solutions, and implement data strategies that align with our clients’ objectives.
- Organize and lead workshops and design sessions with stakeholders, including clients, team members, and cross-functional partners, to capture requirements, understand use cases, personas, key business processes, brainstorm solutions, and align on data architecture strategies and projects.
- Lead the design and implementation of modern data architectures, supporting transactional, operational, analytical, and AI solutions.
- Direct and mentor global data architecture and engineering teams, fostering a culture of innovation, collaboration, and continuous improvement.
- Establish data governance policies and practices, including data security, quality, and lifecycle management.
- Stay abreast of industry trends and emerging technologies in data architecture and management, recommending innovations and improvements to enhance our capabilities.
To qualify for the role, you must have
- A Bachelor’s degree required in STEM
- 12+ years professional consulting experience in industry or in technology consulting.
- 12+ years hands-on experience in architecting, designing, delivering or optimizing data lake solutions.
- 5+ years’ experience with native cloud products and services such as Azure or GCP.
- 8+ years of experience mentoring and leading teams of data architects and data engineers, fostering a culture of innovation and professional development.
- In-depth knowledge of data architecture principles and best practices, including data modelling, data warehousing, data lakes, and data integration.
- Demonstrated experience in leading large data engineering teams to design and build platforms with complex architectures and diverse features including various data flow patterns, relational and no-SQL databases, production-grade performance, and delivery to downstream use cases and applications.
- Hands-on experience in designing end-to-end architectures and pipelines that collect, process, and deliver data to its destination efficiently and reliably.
- Proficiency in data modelling techniques and the ability to choose appropriate architectural design patterns, including Data Fabrics, Data Mesh, Lake Houses, or Delta Lakes.
- Manage complex data analysis, migration, and integration of enterprise solutions to modern platforms, including code efficiency and performance optimizations.
- Previous hands‑on coding skills in languages commonly used in data engineering, such as Python, Java, or Scala.
- Ability to design data solutions that can scale horizontally and vertically while optimizing performance.
- Experience with containerization technologies like Docker and container orchestration platforms like Kubernetes for managing data workloads.
- Experience in version control systems (e.g. Git) and knowledge of DevOps practices for automating data engineering workflows (DataOps).
- Practical understanding of data encryption, access control, and security best practices to protect sensitive data.
- Experience leading Infrastructure and Security engineers and architects in overall platform build.
- Excellent leadership, communication, and project management skills.
- Data Security and Database Management
- Enterprise Data Management and Metadata Management
- Ontology Design and Systems Design
Ideally, you’ll also have
- Master’s degree in Electrical / Power Systems Engineering, Computer science, Statistics, Applied Mathematics, Data Science, Machine Learning or commensurate professional experience.
- Experience working at big 4 or a major utility.
- Experience with cloud data platforms like Databricks.
- Experience in leading and influencing teams, with a focus on mentorship and professional development.
- A passion for innovation and the strategic application of emerging technologies to solve real-world challenges.
- The ability to foster an inclusive environment that values diverse perspectives and empowers team members.
- Building and Managing Relationships
- Client Trust and Value and Commercial Astuteness
- Communicating With Impact and Digital Fluency
What we look for
We are looking for top performers who demonstrate a blend of technical expertise and business acumen, with the ability to build strong client relationships and lead teams through change. Emotional agility and hybrid collaboration skills are key to success in this dynamic role.
FY26NATAID
What we offer you
At EY, we’ll develop you with future-focused skills and equip you with world-class experiences. We’ll empower you in a flexible environment, and fuel you and your extraordinary talents in a diverse and inclusive culture of globally connected teams. Learn more.
- We offer a comprehensive compensation and benefits package where you’ll be rewarded based on your performance and recognized for the value you bring to the business. The base salary range for this job in all geographic locations in the US is $144,000 to $329,100. The base salary range for New York City Metro Area, Washington State and California (excluding Sacramento) is $172,800 to $374,000. Individual salaries within those ranges are determined through a wide variety of factors including but not limited to education, experience, knowledge, skills and geography. In addition, our Total Rewards package includes medical and dental coverage, pension and 401(k) plans, and a wide range of paid time off options.
- Join us in our team‑led and leader‑enabled hybrid model. Our expectation is for most people in external, client serving roles to work together in person 40-60% of the time over the course of an engagement, project or year.
- Under our flexible vacation policy, you’ll decide how much vacation time you need based on your own personal circumstances. You’ll also be granted time off for designated EY Paid Holidays, Winter/Summer breaks, Personal/Family Care, and other leaves of absence when needed to support your physical, financial, and emotional well‑being.
Are you ready to shape your future with confidence? Apply today.
EY accepts applications for this position on an on‑going basis.
For those living in California, please click here for additional information.
EY focuses on high‑ethical standards and integrity among its employees and expects all candidates to demonstrate these qualities.
EY | Building a better working world
EY is building a better working world by creating new value for clients, people, society and the planet, while building trust in capital markets.
Enabled by data, AI and advanced technology, EY teams help clients shape the future with confidence and develop answers for the most pressing issues of today and tomorrow.
EY teams work across a full spectrum of services in assurance, consulting, tax, strategy and transactions. Fueled by sector insights, a globally connected, multi-disciplinary network and diverse ecosystem partners, EY teams can provide services in more than 150 countries and territories.
EY provides equal employment opportunities to applicants and employees without regard to race, color, religion, age, sex, sexual orientation, gender identity/expression, pregnancy, genetic information, national origin, protected veteran status, disability status, or any other legally protected basis, including arrest and conviction records, in accordance with applicable law.
EY is committed to providing reasonable accommodation to qualified individuals with disabilities including veterans with disabilities. If you have a disability and either need assistance applying online or need to request an accommodation during any part of the application process, please call 1-800-EY-HELP3, select Option 2 for candidate related inquiries, then select Option 1 for candidate queries and finally select Option 2 for candidates with an inquiry which will route you to EY’s Talent Shared Services Team (TSS) or email the TSS at .
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Join the team leading the next evolution of virtual care.
At Teladoc Health, you are empowered to bring your true self to work while helping millions of people live their healthiest lives.
Here you will be part of a high-performance culture where colleagues embrace challenges, drive transformative solutions, and create opportunities for growth. Together, we're transforming how better health happens.
Summary of Position
Teladoc Health is seeking an experienced Cyber Incident Response Lead to spearhead our organization's efforts in responding to cybersecurity incidents.This role will lead complex incident investigations, coordinate cross-functional response efforts during security events, drive containment/eradication/recovery activities, and continuously improve the incident response program. This position combines hands-on technical response leadership with strategic oversight, stakeholder communication (including executive-level), and mentorship of analysts/engineers. You will serve as a key escalation point for high-severity incidents and help shape the organization's resilience against evolving threats (ransomware, supply-chain attacks, nation-state actors, etc.).
Essential Duties and Responsibilities
You will lead end-to-end incident response activities, from initial triage and containment through eradication, recovery, and post-incident review. You'll develop and continuously improve incident response playbooks, runbooks, and standard operating procedures, ensuring the team is prepared for a wide range of threat scenarios. During active incidents, you'll serve as the primary point of coordination between technical teams, senior leadership, legal, and communications stakeholders.Beyond incident management, you'll conduct threat hunting exercises and proactive analysis to identify indicators of compromise before they escalate. You'll mentor and develop junior analysts, conduct tabletop exercises and simulations, and track lessons learned to drive meaningful improvements to our security posture. You will also manage relationships with external forensics firms, law enforcement, and industry threat-sharing groups as needed.Qualifications Expected for Position
- 7+ years of experience in cybersecurity, with at least 5 years in an incident response or SOC lead capacity
- Deep hands-on experience with SIEM platforms (e.g., Splunk, Microsoft Sentinel), EDR tools, and network forensics
- Strong understanding of attacker tactics, techniques, and procedures (TTPs) as mapped to the MITRE ATT&CK framework
- Proficiency in digital forensics, malware triage, and log analysis across Windows, Linux, and cloud environments
- Experience leading response efforts for major incident types including ransomware, data exfiltration, BEC, and insider threats
- Excellent communication skills - able to translate technical findings into clear, executive-level briefings
- Relevant certifications such as GCIH, GCFE, GCFA, CISSP, or equivalent
- Experience with cloud security incidents across AWS and Azure.
- Familiarity with regulatory and legal considerations (e.g., HIPAA, PCI-DSS breach notification requirements)
- Prior experience in regulated industries (finance, healthcare, critical infrastructure) or supporting executive-level communications during breaches.
- Experience leading small-to-medium IR teamsor acting as primary incident commander.
The base salary range for this position is$160,000 - $170,000. In addition to a base salary, this position is eligible for a performance bonus and benefits (subject to eligibility requirements) listed here: Teladoc Health Benefits 2026.Total compensation is based on several factors including, but not limited to, type of position, location, education level, work experience, and certifications.This information is applicable for all full-time positions.
We follow a Flexible Vacation Policy, intended for rest, relaxation, and personal time. All time off must be approved by your manager prior to use. You will also receive 80 hours of Paid Sick, Safe, and Caregiver Leave annually. This applies to full-time positions only. If you are applying for a part-time role, your recruiter can provide additional details.
As part of our hiring process, we verify identity and credentials, conduct interviews (live or video), and screen for fraud or misrepresentation. Applicants who falsify information will be disqualified.
Teladoc Health will not sponsor or transfer employment work visas for this position. Applicants must be currently authorized to work in the United States without the need for visa sponsorship now or in the future.
Why join Teladoc Health?
Teladoc Health is transforming how better health happens. Learn how when you join us in pursuit of our impactful mission.
Chart your career path with meaningful opportunities that empower you to grow, lead, and make a difference.
Join a multi-faceted community that celebrates each colleague's unique perspective and is focused on continually improving, each and every day.
Contribute to an innovative culture where fresh ideas are valued as we increase access to care in new ways.
Enjoy an inclusive benefits program centered around you and your family, with tailored programs that address your unique needs.
Explore candidate resources with tips and tricks from Teladoc Health recruiters and learn more about our company culture by exploring #TeamTeladocHealth on LinkedIn.
As an Equal Opportunity Employer, we never have and never will discriminate against any job candidate or employee due to age, race, religion, color, ethnicity, national origin, gender, gender identity/expression, sexual orientation, membership in an employee organization, medical condition, family history, genetic information, veteran status, marital status, parental status, or pregnancy). In our innovative and inclusive workplace, we prohibit discrimination and harassment of any kind.
Teladoc Health respects your privacy and is committed to maintaining the confidentiality and security of your personal information. In furtherance of your employment relationship with Teladoc Health, we collect personal information responsibly and in accordance with applicable data privacy laws, including but not limited to, the California Consumer Privacy Act (CCPA). Personal information is defined as: Any information or set of information relating to you, including (a) all information that identifies you or could reasonably be used to identify you, and (b) all information that any applicable law treats as personal information. Teladoc Health's Notice of Privacy Practices for U.S. Employees' Personal information is available at this link.
Join Our Team as an Restaurant Manager at Seven & Syn Restaurant and Rooftop Bar! Are you ready to elevate your career and lead a dynamic team in an exciting, ever-evolving culinary environment? We're seeking a passionate and driven Restaurant Manager for our Seven Restaurant and Syn Rooftop Lounge & Bar, located within the sophisticated dual-branded AC Hotel by Marriott and Residence Inn in Reston. Inspired by Reston's Guiding Principles: Our Seven Restaurant & Syn Rooftop Lounge and Bar is founded on the same \"guiding principles\" that shape the Reston community. We aim to provide a quality of life that encourages our guests and staff to live, work, and play within their own community. Our establishment is designed to foster a stronger sense of community ties, where common grounds and scenic beauty are shared equally by all. This commitment to inclusivity and community building is at the heart of everything we do.
Why You'll Love Working With Us:
- Location, Location, Location: Our restaurant and bar is situated at the heart of Reston, adjacent to the Reston Town Center Metro Station and the vibrant Reston Town Center. Enjoy the convenience of being in a prime location with easy access to transportation, entertainment, and shopping.
- Innovative Culinary Experience: Work with a seasonally chef-created menu that changes with the seasons, offering our guests a fresh and exciting dining experience every time they visit.
- Exciting Wine & Beverage Menu: Help craft and manage a wine and beverage menu that keeps our guests coming back for more, offering a diverse selection that complements our culinary creations
Position Summary
Our Restaurant Manager is responsible for overseeing the daily operations of the hotel's dining establishments. This role involves managing staff, ensuring high standards of food quality and service, and maintaining a welcoming atmosphere for guests.
Essential Functions
- Monitor the quality of food and beverage presentations.
- Ensure prompt and accurate order-taking while providing a warm welcome to all guests.
- Personally address and resolve all guest complaints promptly and professionally.
- Supervise guest bill settlements in adherence to hotel policies.
- Conduct comprehensive staff training to uphold job competence and ensure awareness of restaurant and hotel protocols; enforce service and guest service standards for the brand and/or hotel.
- Effectively handle staff inquiries and issues to maintain a positive work environment.
- Report restaurant complaints promptly and maintain open communication with the F&B Director for seamless operations.
- Strategize to achieve and sustain budgeted covers.
- Proactively oversee guest dining experiences to ensure satisfaction.
- Develop and deploy innovative strategies to boost revenue and enhance average checks.
- Uphold high cleanliness standards in alignment with industry guidelines.
- Maintain a visible and proactive presence on the floor to elevate guest experiences.
- Coordinate opening and closing procedures to enhance operational efficiency.
- Schedule staff based on budget and forecast requirements.
- Ability to obtain licensing as an ABC Manager.
- Responsible for ensuring compliance with alcohol awareness programs like TIPS.
- Manage liquor inventory and conduct monthly inventories as per protocol.
- Develop, implement and evaluate innovative in-house promotions to attract and retain guests.
- Monitor and maintain restaurant disposables, beverages, and liquor inventory.
- Requisition food items from the kitchen for daily use.
- Provide training and oversight on food sanitation and safety procedures in dining areas.
- Train and monitor staff compliance with guest check procedures.
- Ensure continuous cleanliness of restaurant and bar areas throughout operational shifts as well as before and after meal periods.
- Adhere to all work rules, procedures and policies established by the hotel, including but not limited to, those contained in the employee handbook.
Skills and Abilities
- Clear verbal and written communication skills
- Certified food handler
- Must be able to work in a fast pace and high volume environment
- Ability to motivate and train employees in guest services.
Education and Experience
- Previous food & beverage experience.
- Previous supervisor or management experience.
- Certificate in Food Sanitation a plus.
Additional Responsibilities:
- Adhere to all work rules, policies and procedures established by the hotel, including but not limited to those contained in the employee handbook.
- The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.
Benefits and Perks
Donohoe Hospitality Services is pleased to offer employees a comprehensive Benefits Package that includes health, dental, and vision insurance, leaves of absence, retirement plans, paid time off, hotel room discounts. and MORE! Through this selection of benefits and perks, we strive to provide employees with options that will enhance their quality of life in and out of work. *minimum 32 hours/week to qualify
We also offer daily pay access where you can receive your earnings on the same day you work, empowering you to manage your finances easily and confidently.
If you're ready to bring your energy and skills to a team dedicated to delivering exceptional guest experiences, we want to hear from you! Apply today and be a key player in creating memorable moments for our guests.
Company Description
Americase specializes in designing and manufacturing advanced protective containers for high-value and hazardous materials. Focused on innovative problem-solving, the company delivers customized solutions to meet unique customer requirements and challenges. Each container is crafted with precision and undergoes rigorous testing in in-house laboratories to ensure superior functionality, ruggedness, and reliability. Americase's commitment to excellence makes it a leader in providing smart, efficient, and effective protective solutions in the industry.
Leadership Hire: Director of Manufacturing – Drive Operational Excellence at Americase!
We're elevating our leadership team in Waxahachie, TX. As CEO, I'm personally seeking a proven Director of Manufacturing to own end-to-end operations in our precision sheet metal fab and custom case business. This is a high-impact, executive role reporting directly into leadership—full responsibility for all production processes, planning, scheduling, throughput, team performance, and scaling our state-of-the-art facility.
The must-have: Deep, hands-on experience implementing Operational Excellence—specifically designing and deploying Mixed Model Value Streams to create autonomous flow in high-mix, complex manufacturing environments. If you've led transformations where employees see/fix value flow in real time, reduced lead times dramatically, and built self-healing systems, this is your opportunity to apply it at a growing, innovative company.
Key Scope:
- Lead all manufacturing ops: precision sheet metal manufacturing, assembly, scheduling, shop floor control, inventory, costing accuracy via ERP
- Champion OE transformation: Engineer mixed-model value streams for custom/high-mix production
- Build high-performance teams: Coaching, development, accountability in a collaborative culture
- Drive metrics & growth: Throughput, OTD, margins, waste elimination, continuous improvement
- Strategic partner: Collaborate with leadership team on ERP optimizations, audits, scalability
Requirements:
- 10+ years progressive manufacturing leadership (Director/VP level preferred)
- Proven track record implementing OE model, including Mixed Model Value Streams in complex fab/assembly settings
- Strong manufacturing background (sheet metal, CNC/automation, custom production a plus)
- Experience with ERP/MES/shop floor systems (Mie Trak Pro or similar)
- Bachelor's in Engineering/Manufacturing/related; Lean/Six Sigma certs advantageous
- On-site in Waxahachie, TX
What We Offer:
- Executive compensation package (competitive base + bonus + benefits)
- Growth potential in a stable, expanding company
- Direct impact: Shape our future ops in precision custom manufacturing
This role demands rare expertise—true Operational Excellence practitioners who can turn complex ops into flow powerhouses. If this is you (or you know the ideal leader), DM me your resume/confidential intro directly—Robby Kinsala, CEO. Serious, discreet conversations only; we're selective and moving with purpose.
Qualifications:
- Strong expertise in Production Planning and Manufacturing Operations
- Experience in Manufacturing Operations Management
- Knowledge and hands-on experience in Supply Chain Management and logistics
- Excellent leadership and team management skills
- Proven ability to analyze processes and drive operational improvements
- Exceptional problem-solving and critical-thinking abilities
- Bachelor's degree in Engineering, Industrial Management, Manufacturing, or a related field
- Previous experience in the manufacturing or industrial sector
#Hiring #ManufacturingLeadership #DirectorOfManufacturing #OperationalExcellence #KevinDuggan #MixedModelValueStreams #LeanManufacturing #SheetMetal #TexasJobs #Waxahachie #PrecisionManufacturing
Voxel Innovations unlocks next-generation performance through Electrochemical Machining (ECM)—including pulsed and hybrid variants—to rapidly and precisely shape specialty metal alloys for aerospace, energy, industrial, AI, and medical customers. Our ~25–30 person team owns every step of the technology life-cycle, translating R&D into production under one roof.
The Role
Voxel Innovations is seeking a Manufacturing Quality Engineer to own, maintain, and continuously improve our Quality Management System (QMS) while being a hands-on partner to production and engineering. This role is not “paper quality.” You’ll be on the floor, in the details, and in the data—building systems that make it easier for the team to do the right thing every day and identifying and solving root causes.
You will help us operate (and evolve) a QMS aligned with ISO 13485 and/or AS9100 as our customer base grows. You’ll build structure without slowing the business down, and you’ll be a key driver of corrective action, risk reduction, and process capability in a precision manufacturing environment. This position is full-time based in Knightdale, NC.
About You
You are meticulous and structured without being rigid. You naturally see gaps, ambiguity, and failure modes—and you enjoy closing them. You bring enough technical depth to understand manufacturing processes and product requirements, but you also care about the fundamentals: clear documentation, traceability, training, and disciplined execution. You align with Voxel’s Core Values: Expect Excellence, Do Right By Others, Always Getting Better, What Would Happen If…
Job Description
QMS ownership & documentation
- Maintain and improve the Quality Management System (ISO 13485 & AS9100)
- Own document control: procedures, forms, records, revision history, approvals, and training linkage
- Write and maintain SOPs and Work Instructions (WI) that are usable on the shop floor
- Build/maintain templates and “quality infrastructure” (CAPA, NCR, MRB, supplier scorecards, audit checklists, etc.) so quality work is repeatable and fast
- Maintain and execute quality control plans and inspection procedures (incoming, in-process, final)
- Review and approve production travelers/routers, inspection reports, and batch records for completeness and compliance
- Support measurement and inspection activity as needed (hands-on), including working with GD&T intent and drawing requirements
- Own calibration control and measurement system discipline (gage control, basic MSA/Gage R&R where appropriate)
- Lead nonconformance containment, disposition (MRB), and corrective/preventive action
- Drive root cause analysis using structured methods (5-Why, fishbone, etc.)
- Use data (scrap, rework, yield, escapes, supplier defects) to prioritize improvements and prevent recurrence
- Audits, suppliers, and external requirements
- Plan and lead internal audits; coordinate/support customer and certification audits
- Own supplier quality activities: supplier evaluations, incoming inspection strategy, supplier corrective actions, and performance tracking
- Partner with engineering and operations to ensure purchasing controls and material traceability meet customer and regulatory requirements
- Lead/coordinate validation activities such as IQ/OQ/PQ and process/product qualification, ensuring documentation traceability and clear acceptance criteria
- Support transition from development work into repeatable production (control plans, risk reviews, inspection plans, recordkeeping)
- Collaborate daily with production, engineering, and program leadership to solve problems and improve execution
- Various other tasks as required in a small business
- Engineering degree preferred or equivalent industry experience
- 7+ years in manufacturing quality engineering with direct responsibility for process performance improvement
- Demonstrated track record of reducing defect rates, scrap, or variation through statistical and engineering-based methods
- Advanced root cause analysis experience involving complex, multi-variable manufacturing processes
- Proficiency in statistical tools (SPC, DOE, regression analysis, Cp/Cpk analysis) with hands-on software experience (Minitab, JMP, or equivalent)
- Experience implementing sustainable corrective actions that changed process capability (not temporary containment measures)
- Prior experience working in a regulated/certified quality system (ISO 13485 and/or AS9100 experience strongly preferred)
- Demonstrated ability to create and maintain clear procedures, records, and traceability
- Adeptness to operate hands-on in a production environment and communicate effectively with engineers and technicians
- This position requires access to controlled information under U.S. export control laws. Therefore, applicants must be U.S. persons (U.S. citizen or lawful permanent resident)
- Submittal of a cover letter describing why you are interested in working at Voxel and our mission
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AI Innovation Architect
Location: Hybrid; Ashburn, VA; Springfield, VA; Washington, D.C.
Clearance: U.S. Citizen; Must have an active Top-Secret Clearance or DHS Public Trust Clearance.
InDev is seeking a senior strategic and technical AI Architect responsible for designing, building, and deploying artificial intelligence solutions that support mission outcomes across the homeland security market. In this role you will bridge advanced AI capabilities - including machine learning, natural language processing, and data engineering - with operational requirements, ensuring solutions are secure, scalable, and aligned with the homeland security mission.
YOUR FUTURE DUTIES AND RESPONSIBILITIES
- Define overall system architecture, selecting and governing Artificial Intelligence / Machine Learning (AI/ML) and platform technologies, and ensuring solutions are scalable, secure, and production-ready
- Lead end-to-end technical design, development, and implementation of an agentic AI system to orchestrate user queries across enterprise data sources
- Partner closely with development, DevOps and data engineering teams to translate project requirements into an extensible AI architecture
- Create and promote AI strategies that align with business objectives
- Develop and coordinate POCs to test new technologies
- Evaluate and select appropriate AI tools, frameworks, and platforms (i.e., AWS, Azure, Google) to drive innovation
QUALIFICATIONS
- U.S. Citizen; Active Top-Secret Clearance or DHS Public Trust Clearance
- 8+ years of experience delivering AI solutions across federal agencies
- Bachelor’s degree in Computer Science, Engineering, or Data Science
- Deep understanding of machine learning (ML), deep learning, Natural Language Processing (NLP), and neural networks
- Experience with cloud platforms (AWS, Google Cloud, Azure) and container orchestration tools like Kubernetes and Docker
- Ability to identify high-impact AI use cases and translate them into technical requirements
- Experience designing, building, and deploying advanced AI systems including Generative AI, AI Agents, LLMs, Reinforcement Learning, and computer vision models
- Ability to apply cloud and engineering expertise across AWS, GCP, Kubernetes, Docker, Terraform, Helm, Linux, and AI services, such as SageMaker, Vertex AI, Bedrock, or Gemini
- Experience with Python, agent frameworks, data engineering, APIs/microservices, vector databases, SQL engines, distributed systems, cloud services, RAG
- Experience developing and maintaining AI/ML roadmaps, performing Analysis of Alternatives, and making defensible technical tradeoff decisions
- Experience leading multidisciplinary teams, including data scientists, engineers, and business stakeholders
- Excellent written and oral communication skills
- Ability to tailor and present information across multiple stakeholders
NICE TO HAVES
- Experience integrating AI solutions with SaaS/PaaS platforms (e.g., ServiceNow, Salesforce, etc.)
- Experience implementing virtual agents within SaaS/PaaS platforms (e.g., ServiceNow Virtual Agent, Salesforce Agentforce, etc.)
- Experience with Google Gemini
ABOUT US
At InDev, we’re not just a company; we’re a trailblazing force transforming the way data shapes the future. As a dynamic player in the federal government sector, we’re on a mission to empower agencies with cutting-edge data solutions that drive innovation, efficiency, and progress. Our team thrives on collaboration, innovation, and embracing challenges head-on to create a meaningful impact on the world around us.
WHY INDEV
- Innovative Environment: Join a team that thrives on creativity and innovation, where your ideas are not only heard but encouraged.
- Meaningful Impact: Contribute to projects that directly impact federal agencies, driving positive change on a national scale.
- Dynamic Collaboration: Work alongside diverse experts who are passionate about pushing boundaries and making a difference.
- Agile Mindset: Embrace Agile methodologies that encourage flexibility, adaptability, and rapid growth.
- Learning Culture: Enjoy ongoing learning opportunities and professional development to expand your skill set.
- Cutting-edge Tech: Engage with the latest technologies and tools in the data integration landscape.
If you’re ready to embark on a journey of innovation, collaboration, and impact, InDev welcomes you to join our team. Let’s shape the future together.
locations
New York City, NY
time type
Full time
posted on
Posted 30+ Days Ago
job requisition id
JR100643
Sonder is on a mission to revolutionize hospitality and make a world of better stays open to all. No two Sonders are the same each property has a bespoke design and contains a mix of rooms, suites, and apartments. Though each Sonder is unique, our mobile app allows guests to effortlessly navigate their stay. From check-in to checkout, everything they need is just a tap away. To be better is a never-ending pursuit and revolutions dont happen overnight. But, together, we can forever change the way people stay, for the better.
We are looking for someone who breathes hospitality operations and is energized by the opportunity to maximize, motivate, and inspire a team to deliver an amazing Sonder guest experience. Our Sonder locations are distributed across a city in different shapes, sizes, ages, and styles, and we pride ourselves on offering a hotel-like service. Thats what youll own.
Life At Sonder
We aspire to build a workplace where employees can thrive. Our culture shapes how we make decisions, how we conduct meetings, how we communicate, and how we treat each other. Its the coordinated way in which we work that gives us a shot at achieving the epic tale we hope to be part of. Our Leadership Principles are a foundational part of our culture and they play a vital role in guiding the values and actions of our team members. Each of these principles is at the heart of what we do. Check out
this article
to find out more about our Culture and Principles.
Our Front Desk Hospitality Agents are the face of Sonder and who live our leadership principle of 'Extend Hospitality to All'. This is one of the most versatile roles at the company and perfect for anyone who loves interacting with guests and finds fulfillment in creatively solving problems. You are a detail-oriented individual who thrives on interacting with others, supporting your fellow team members, and satisfying guest requests throughout the day. If youre ready for an evolving and fast-paced environment that is focused on delivering amazing guest experiences, wed love to hear from you!
AT SONDER YOU WILL:
Be the face of Sonder, and make an awesome first impression on our guests, visitors, and all internal and external partners.
Guide guests through the technology-rich Sonder experience, ensuring they are able to make the most out of their stay and use our tech features
Utilize our digital communication systems to receive guest calls, SMS and live chats, and offer immediate support from the Front Desk
Handle all guest interactions with the highest level of hospitality and professionalism, accuracy and timeliness, accommodating special requests whenever possible; resolve customer complaints; assist customers in all inquiries in connection with services, facility, hours of operations, directions, etc.
Assist building leadership with any administrative tasks required to keep all operations running smoothly
Flex to support the
back-of-house/Hospitality
Agent team on a day-to-day basis as needs arise through housekeeping quality audits, inventory checks, and minor maintenance and technology issues
Ensure the maintenance, cleanliness, and organization of both guest-facing and back of house working spaces including lobbies, office, storage closets, warehouse and others, as assigned
Support multiple Sonder properties throughout the local market, as required
WHAT WE LOOK FOR:
Personable, guest-centric, and positive; you love speaking with others in person and via phone, email, and chat
Demonstrated experience working in hotels, restaurants, or other customer-facing hospitality, service, and/or customer experience roles
Excellent problem solving skills, with the desire to get it done for our guests
Strong computer literacy and writing skills and comfort switching between multiple desktop and mobile applications
Organized, hardworking, and
detail-oriented
Thrives in a fast paced, ever-changing, always challenging startup environment
Ability to work effectively both in a team environment as well as independently
Flexible schedule and open to working evenings, weekends and holidays
Ability to lift/carry items up to 50 pounds and stand/walk for extended periods of time
Proficiency in languages other than English a plus
This role requires regular access to a reliable smartphone for work purposes. (Expense reimbursement available)
Hourly Pay Rate: $16.24 - $22
Benefits
We offer attractive employee travel perks for any Sonder location as well as competitive stock, health and lifestyle benefits. For eligible employees, benefits may include:
Competitive compensation
Generous stock plan
Medical, dental and vision insurance (where applicable)
Flexible vacation
Wellness and volunteering days
Annual free credits and discounts to stay in Sonders
Workplace flexibility (for remote-specified positions only) #ABetterWaytoWork
Learn More About Sonder
Corporate Responsibility & Sustainability
Data Privacy Policy
Blog:
Sonder Stories
Instagram:
@sonderstays
Equal Opportunity
We are an equal-opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, disability status, or any other classification protected by applicable state, federal or local law.
Extend Hospitality To All
is one of Sonders Leadership Principles. Living up to that principle means fully embracing diversity: ensuring that all of our employees, guests, partners, and communities feel safe, respected, included, cared for, and empowered.
As part of our commitment to creating a workplace open to all, we have created
Sonder Circles
, also known as employee resource groups. These groups aim to foster a diverse, equitable, and inclusive workplace aligned with the communities they serve.
If you require reasonable accommodation in completing this application, interviewing, completing any pre-employment testing, or otherwise participating in the employee selection process, please direct your inquiries to
.
Company History
The origins of Prym date back to 1530, making it one of the oldest family-owned industrial companies in the world. Founded by Wilhelm Prym as a goldsmith in Aachen, the company has shown remarkable resilience and adaptability throughout its nearly five-century history. In the mid-17th century, Prym relocated to Stolberg and shifted its focus to brass production. As demand for brass products declined, the company pivoted to machine production of metal haberdashery, establishing itself as a leader in this field.
A significant milestone in Prym's history occurred in 1903 when Hans F. Prym developed the innovative s-spring press fastener, which revolutionized fastening solutions. This invention, produced in countless colors and shapes, has solidified Prym's reputation for quality and reliability, showcasing the company’s commitment to innovation.
Today, Prym thrives with over 3,500 employees across 30 locations in 18 countries and 9 production sites. Under the William Prym Holding, four independent divisions operate globally, each catering to distinct market needs. Prym Consumer is the first choice for textile handicraft, Prym Fashion serves the fashion industry with exceptional customer service and tailored solutions, Prym Intimates offers innovative accessory solutions for lingerie, swimwear, and athleisure, while Inovan Prym specializes in unique engineering for metal and hybrid processing. As a majority-owned family business, Prym remains dedicated to its founding values while embracing the dynamic needs of its customers, playing a vital role in shaping the future of crafting and textile innovation.
Summary/Objective
The Account Executive drives strategic, profitable, long-term growth for existing customers, while building intentional sales development plans for acquiring new business.
Essential Functions
- Lead all aspects of sales for designated accounts with responsibility for growth and development of the business. Responsible for achieving sales revenue and profitability for Prym Fashion America accounts.
- Develop and execute sales strategies by account to foster and grow business. Focus on acquiring new customer targets while nurturing strong relationships with current business partners.
- Proactively manage business opportunities with individual customers to set Prym apart from our competitors.
- Manage own costing strategies to align with team margin goals.
- Collaborate with internal global team members in sales, customer service, finance, and product development.
- Translate market trends and customer needs into measurable goals that build competitive advantage.
- Self-motivated: Ability to take initiative and solve problems with the tools available.
- Product Curiosity – deeply interested in product and interested in learning new categories.
- Act as a team player and change agent.
- Model the Group’s code of conduct and values.
- Other duties as assigned
Required Education and Experience
- Bachelor’s Degree in Fashion, Marketing, Business Administration, or other related degree
- 5-8 years’ experience in the Fashion industry or a related field
- Must be proficient in MS Office products including Word, Excel and PowerPoint, SharePoint and Microsoft Teams
- Proven success in cross-regional projects or initiatives.
- Sophisticated business and financial acuity needed.
- Practical experience in researching new opportunities and implementing successful account penetration.
- Excellent oral, written communication, and presentation skills.
- Strong organizational skills-able to focus, prioritize and follow through.
Preferred Education and Experience
- Experience working within Fashion segments
- In-depth knowledge of the Fashion Industry and understanding of market trends.
Supervisory Responsibility
This position has no supervisory function.
Career Path Progression from this position
Sr. Sales Manager
Travel
This position requires up to 20% travel – mostly regionally in NY and/or domestic.
Work Environment or Working Conditions
This job operates in a combination of professional office and basement environment. This role routinely uses standard office equipment such as computers, phones, photocopiers, and filing cabinets.
Other Duties
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.
Physical Demands
- Ability to lift 5 – 20 lbs. periodically and 50 lbs. on occasion
- Ability to stand/walk for up to 8 hours
- Ability to sit for up to 8 hours
EEO Statement
EOE/Vet/Disabled
