Testing Table Example Jobs in Usa
4,136 positions found — Page 5
Registered Nurse Med-Surg Neuro
✦ New
Salary not disclosed
Introduction
This position is eligible for a generous sign-on bonus with a 3-year commitment to Mission Health!
*Only new hires eligible for sign-on bonus; prior employees have to be separated from Mission for at least 6 months to be re-eligible for sign on. This position also offers a relocation bonus for eligible candidates.*
Are you ready to embark on a fulfilling career where you're appreciated daily? At Mission Hospital, our nurses are celebrated for their compassion and dedication to patient care. We take pride in setting a high standard for healthcare provision, and our nurses truly set us apart. We are currently seeking a passionate Registered Nurse to join our healthcare family, specializing in Neurology care on A6 West.
Overview of A6 West Neurology:
Imagine yourself as part of our dynamic team on A6 West Neurology, a 36-bed med-surg neuro tele unit specializing in providing exceptional care to patients with various neurological conditions. We focus on stroke care and manage diverse conditions including myasthenia gravis, encephalopathies, dementia, brain, and spinal tumors. What makes us unique is our exclusive Epilepsy Monitoring Unit (EMU), where patients undergo 24/7 monitoring for seizure activity. In the EMU, we conduct tests such as tilt table testing, strobe light testing, sleep deprivation, and medication adjustments to diagnose epilepsy and tailor treatment plans, making a tangible impact on our patients' lives.
What Sets A6 West Apart:
We have a close-knit, fun-loving team that prioritizes collaboration and mutual support. We believe in making work enjoyable while providing exceptional care to our patients. Join us and become part of a supportive environment where you can thrive both personally and professionally.
Additional Insights:
A6 West Neurology isn't just a job; it's a stepping stone in your nursing career. Whether you aspire to work in the ICU, become a Nurse Practitioner, or pursue a career as a CRNA, our unit provides the perfect learning environment and exposure to a diverse range of patients. Join us and build a solid foundation for your future in nursing.
If you're ready to embark on a rewarding career journey with Mission Hospital and become a valued member of our Neurology team, we encourage you to apply today!
Apply now and become a vital part of our mission to provide exceptional care to patients with neurological conditions
Job Summary and QualificationsProvides leadership which facilitates the delivery of professional nursing care for the comfort and well-being of patients. Utilizes the nursing process of assessment, planning, implementation, and evaluation, to provide, delegate, supervise and document care and teaching of patients and family. Implements medically prescribed interventions.
What qualifications you will need:
- Preferred Experience: One year hospital nursing experience
- Required Education: Bachelor of Science in Nursing or enroll in a BSN or advanced degree program and obtain a BSN within 5 years of hire date into RN position. Grandfathering will be accepted between departments and Mission Health entities. Exemptions, or extensions, may be approved by the facility CNO and reported out to the CNO Council members. Each facility will ensure tracking of exemptions should this information be needed. RNs with 10 years or more of experience are exempt.
- Required License/Certifications: Must have and maintain current licensure as registered nurse with the North Carolina Board of Nursing. eNLC (Enhanced Nurse License Compact) license may apply, licensee should confirm with NCBON
- Certificate: BLS Healthcare Provider
Mission Hospital, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:
- Comprehensive benefits for medical, prescription drug, dental, vision, behavioral health and telemedicine services
- Wellbeing support, including free counseling and referral services
- Time away from work programs for paid time off, paid family leave, long- and short-term disability coverage and leaves of absence
- Savings and retirement resources, including a 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service), Employee Stock Purchase Plan, flexible spending accounts, preferred banking partnerships, retirement readiness tools, rollover support and financial wellbeing counseling
- Education support through tuition assistance, student loan assistance, certification support, dependent scholarships and a partnership with Galen College of Nursing
- Additional benefits for fertility and family building, adoption assistance, life insurance, supplemental health protection plans, auto and home insurance, legal counseling, identity theft protection and consumer discounts
Learn more about Employee Benefits
Note: Eligibility for benefits may vary by location.
"Nurses play a pivotal role and are the backbone of healthcare delivery. At HCA Healthcare, we are dedicated to ensuring nurses have necessary tools and resources to provide world-class patient care, advocating for the profession and helping to shape the future of nursing."
Sammie Mosier, DHA, MA, BSN, NE-BC
Senior Vice President and Chief Nursing Executive, HCA Healthcare
Mission Hospital is located in Asheville, North Carolina. This is Mission Health's flagship hospital, licensed for 815 beds. Healthgrades named Mission Hospital as of one America's 50 Best Hospitals from 2 Mission Hospital is in the top 1% of hospitals in the nation for providing the highest clinical quality year over year. Leapfrog Hospital Safety Grade recognized Mission Hospital with an "A," nationally recognizing Mission Hospital's achievements in protecting patients and providing safer healthcare. Mission Hospital also earned the prestigious Magnet® Designation in November 2020. This is the highest international honor that distinguishes organizations that meet rigorous nursing excellence standards. We are the regional referral center for tertiary and quaternary care. We are the region's only Level II trauma center. Mission Hospital also includes Mission Children's Hospital. The region's only children's hospital - providing 30 pediatric sub-specialists. We're the busiest surgical hospital west of Raleigh, North Carolina. We are the second-busiest in the state. Mission Hospital provides the only open heart and interventional cardiology in the region. We are the only Cyberknife provider west of Raleigh.
HCA Healthcare has been recognized as one of the World's Most Ethical Companies® by the Ethisphere Institute more than ten times. In recent years, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses.
If this opportunity is your next step in your career path, we encourage you to apply for our Registered Nurse-Neuro-PT-Night Shift opening. We review all applications. Qualified candidates will be contacted by a member of our team. We are interviewing apply today!
We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Not Specified
E
RN Cath Lab I
$29.50 to $44.25 per hour
Hourly Wage Estimate: $29.50 - $44.25 / hour
Learn more about the benefits offered for this job.
HCA Healthcare Co-Founder
Learn more about the benefits offered for this job.
The estimate displayed represents the typical wage range of candidates hired. Factors that may be used to determine your actual salary may include your specific skills, how many years of experience you have and comparison to other employees already in this role. The typical candidate is hired below midpoint of the range.
Do you have the career opportunities as a(an) RN Cath Lab I you want with your current employer? We have an exciting opportunity for you to join Eastern Idaho Regional Medical Center which is part of the nation's leading provider of healthcare services, HCA Healthcare.
Job Summary and Qualifications
As a highly-skilled and compassionate Cath Lab registered nurse you will provide assistance with all invasive cardiac, vascular and interventional procedures. You will demonstrate clinical competency, nursing judgment, teaching skills, and a commitment to providing quality patient care. You will be part of a team that pulls together to provide a quality patient care experience. We are seeking passionate individuals who are ready to take their career to the next level!
In this role:
You will be responsible for all testing and therapeutics that take place in the cath lab. These procedures include but are not limited to: cardiac catheterizations, pacemaker, tilt-table, angioplasty, stent, dialysis catheter, nephrostomy and ureteral tube, IVC filter, IABP, pericardiocentesis, and stress testing procedures.
- You will facilitate effective communication among departmental staff to ensure interdisciplinary and collaborative approach to patient care.
- You will appropriate SBAR process for hand-off communication.
- You will assist the patient through all aspects of the procedure, including transport, site preparation, sterile procedure, patient monitoring, and hemostasis following removal of catheter or sheath, and return to room.
- You will manage emergent cases.
- You will maintain accurate, timely and compliant patient records and complete all paperwork associated with these procedures.
- You will prepare tests for physician interpretation.
- Current State of Idaho RN license in good standing
- Associate’s Degree in Nursing required; Bachelor’s Degree in Nursing preferred
- 1+ years of Cath Lab experience preferred
- American Red Cross or American Heart Association Basic Life Support Course (BLS or BCLS) and Certification
- American Red Cross or American Heart Association Advanced Cardiac Life Support Certified (ACLS) within six months of hire
- Current American Red Cross or American Heart Association Pediatric Advanced Life Support or obtain within 90 days of date of hire
Benefits
Eastern Idaho Regional Medical Center, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include:
- Comprehensive benefits for medical, prescription drug, dental, vision, behavioral health and telemedicine services
- Wellbeing support, including free counseling and referral services
- Time away from work programs for paid time off, paid family leave, long- and short-term disability coverage and leaves of absence
- Savings and retirement resources, including a 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service), Employee Stock Purchase Plan, flexible spending accounts, preferred banking partnerships, retirement readiness tools, rollover support and financial wellbeing counseling
- Education support through tuition assistance, student loan assistance, certification support, dependent scholarships and a partnership with Galen College of Nursing
- Additional benefits for fertility and family building, adoption assistance, life insurance, supplemental health protection plans, auto and home insurance, legal counseling, identity theft protection and consumer discounts
Learn more about Employee Benefits
Note: Eligibility for benefits may vary by location.
Eastern Idaho Regional Medical Center (EIRMC) is a full-service hospital with 318+ patient beds. Our hospital is the largest medical facility in the region. We serve southeast Idaho, western Wyoming, Yellowstone National Park, and parts of Montana. Our facility has an ER, a Level II Trauma Center, a Level 1 ICU (one of two in Idaho), and the only Burn Center in the state of Idaho. We have the region’s only Pediatric Intensive Care Unit for critically ill children. Our 74-bed Behavioral Health Center offers inpatient and outpatient mental health care for adolescents and adults.
We are part of the HCA Healthcare network - which includes more than 300 affiliate facilities across the country – offering our colleagues the opportunity for travel and relocation. HCA Healthcare and EIRMC are all about caring for people. This care extends to patients, families, and colleagues.
HCA Healthcare has been recognized as one of the World’s Most Ethical Companies® by the Ethisphere Institute more than ten times. In recent years, HCA Healthcare spent an estimated $3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses.
"Bricks and mortar do not make a hospital. People do."- Dr. Thomas Frist, Sr.HCA Healthcare Co-Founder
If you are looking for an opportunity that provides satisfaction and personal growth, we encourage you to apply for our RN Cath Lab I opening. We promptly review all applications. Highly qualified candidates will be contacted for interviews. Unlock the possibilities and apply today!
We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.
Not Specified
P
Shift Leader - Urgently Hiring
Salary not disclosed
TITLE: Shift Leader (SL)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
P
Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM)
PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position.
ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas.
When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.
I. PROFITABILITY
A.Planning
1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.
2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:
- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.
B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.
C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.
1. Performs Banking Transactions
- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.
D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.
1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.
E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:
1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.
2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:
- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received.
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task.
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.
3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.
4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.
5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.
6.Assures the correct order entry procedures are followed by all order takers.
7.Assures compliance with team member consumption policies.
8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.
9.Communicates goals to team members and follows up with team members to ensure goals are being met.
10.The following tools are used to aid in controlling Cost of Sales:
- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report
F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.
1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.
2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift.
3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.
4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.
5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.
6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.
7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.
8.Eliminating overtime hours for team members who are paid on an hourly basis.
9.Eliminating supplemental tip credit pay.
10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:
- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.
11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.
12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.
G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.
II. CUSTOMER SATISFACTION
A.Maintains positive customer relations, which includes:
1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.
2. Assuring a comfortable environment for customers.
3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.
4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.
- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer
5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.
B. Ensures customers receive prompt, quality service. This includes:
1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times.
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed.
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.
C.Ensures quality ingredients are used to prepare all products. This includes:
1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.
D. Ensures quality products, which includes:
1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations.
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:
1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.
F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:
1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.
III.PEOPLE
A.Maintains positive team member relations and a positive and productive workplace, which involves:
1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.
B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:
1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.
C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:
1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."
D. Manages team member performance and supervises work. This includes:
1.Utilizing Coaching for Results, which includes:
- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist.
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.
2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.
E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:
1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.
F. Assists RGM with personnel administration functions, which includes:
1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.
IV. MARKETING
A.Implements marketing programs to increase business. This includes:
1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.
V. FACILITIES
A.Maintains a quality environment for our customers and team members. This includes:
1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.
VI. ADMINISTRATION
A.Effectively manages time, allocating an appropriate amount to each Key Result Area.
B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:
1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.
D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:
1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.
E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:
1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.
F.Performs daily accounting procedures. This includes these processes:
1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.
G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:
1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.
H.Meets all deadlines and assures that subordinates meet their deadlines.
I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.
J.Maintains and updates required files, manuals, and reports.
NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.
A.Receives and stores inventory items used in the unit. This involves these processes:
1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.
MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.
A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.
B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.
C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.
D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.
E.Sufficient physical agility to perform the functions of the position. This includes these processes:
1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.
F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.
G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.
H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.
I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.
J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.
EQUIPMENT USED:
Standard restaurant office equipment such as calculator, telephone, and computer.
"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.
"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.
"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.
"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.
"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.
"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.
"Oven". A power driven device operating at high temperatures used to bake food products.
"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.
"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.
"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.
"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.
"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.
"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.
"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.
"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.
"Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut.
"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.
"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.
"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.
“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.
"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.
"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.
"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.
"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.
"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.
"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.
"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).
"Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching.
"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.
Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.
Serving tray, ticket book, bus tub, flatware and other small items.
Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.
PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
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.
permanent
Principal Software Systems Engineer
✦ New 🏢 Dell
$178,500
Principal Software Engineer – Systems Engineering (Hopkinton, MA)
Join us to do the best work of your career and make a profound social impact as a Principal Software Engineer on our Software Engineering Team in Hopkinton, Massachusetts .
What you’ll achieve
We build enterprise-grade, massively scalable cluster-based storage systems running across Linux and BSD. Our portfolio includes a multi-petabyte S3 object store and a scale-out NAS platform. We’re a modern, scrum-based engineering org that ships with high velocity and quality, using the best tools, hardware, and practices.
As a Software Engineer, you will contribute to our platform stack, the foundation upon which these products are built. Help us decide where your strengths best fit as you onboard. If you can explain how and where you’ll add outsized value in a distributed storage architecture, we want to talk.
You will:
Manage platform engineering development/test environments to support platform performance testing, customer failure replication, network configuration and hardware component qualification
Debug product networking issues
Maintain system settings and security adherence including BIOS, firmware and OS components
Load, configure, test and support unstructured storage appliance clusters
Qualify hardware components (drives, cables, etc.), firmware and/or software
Assist in physical install and set up hardware in Massachusetts development and testing environments (Hopkinton and Franklin)
Take the first step towards your dream career
Every Dell Technologies team member brings something unique to the table. Here’s what we are looking for with this role:
Essential Requirements
Demonstrable working proficiency with Cisco-style Layer 2 switch configuration, troubleshooting, and root cause analysis
Demonstrable working proficiency with Linux OS installation/deployment, configuration, troubleshooting, and root cause analysis (SUSE a plus)
Proficiency with bare-metal server hardware environments at scale, and remote platform management concepts (IPMI, PXE)
Familiarity with updating system components (BIOS, Firmware, OS)
Scripting experience (Python preferred)
Desirable Requirements
Network configuration expertise (Layer 3 GbE)
Network configuration expertise (Infiniband)
Exposure to Ubuntu Linux, Cumulus Linux, and/or FreeBSD
Experience with fault tolerant and highly available systems
Drive (HDD and SSD) experience
Ability to analyze information and draw accurate conclusions
Solid knowledge and application of engineering concepts
Knowledge of Intel based architecture
8+ years of related experience with a Bachelor’s degree; or 5+ years with a Master’s degree; or a PhD without experience; or equivalent experience
Compensation
Dell is committed to fair and equitable compensation practices. The base salary range for this position: $178,500 to $230,000
Benefits and Perks of working at Dell Technologies
Your life. Your health. Supported by your benefits. You can explore the overall benefits experience that awaits you as a Dell Technologies team member - right now at
Who we are
We believe that each of us has the power to make an impact. That’s why we put our team members at the center of everything we do. If you’re looking for an opportunity to grow your career with some of the best minds and most advanced tech in the industry, we’re looking for you.
Dell Technologies is a unique family of businesses that helps individuals and organizations transform how they work, live and play. Join us to build a future that works for everyone because Progress Takes All of Us.
Dell Technologies is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. Read the full Equal Employment Opportunity Policy here.
Job ID: R285857
Join us to do the best work of your career and make a profound social impact as a Principal Software Engineer on our Software Engineering Team in Hopkinton, Massachusetts .
What you’ll achieve
We build enterprise-grade, massively scalable cluster-based storage systems running across Linux and BSD. Our portfolio includes a multi-petabyte S3 object store and a scale-out NAS platform. We’re a modern, scrum-based engineering org that ships with high velocity and quality, using the best tools, hardware, and practices.
As a Software Engineer, you will contribute to our platform stack, the foundation upon which these products are built. Help us decide where your strengths best fit as you onboard. If you can explain how and where you’ll add outsized value in a distributed storage architecture, we want to talk.
You will:
Manage platform engineering development/test environments to support platform performance testing, customer failure replication, network configuration and hardware component qualification
Debug product networking issues
Maintain system settings and security adherence including BIOS, firmware and OS components
Load, configure, test and support unstructured storage appliance clusters
Qualify hardware components (drives, cables, etc.), firmware and/or software
Assist in physical install and set up hardware in Massachusetts development and testing environments (Hopkinton and Franklin)
Take the first step towards your dream career
Every Dell Technologies team member brings something unique to the table. Here’s what we are looking for with this role:
Essential Requirements
Demonstrable working proficiency with Cisco-style Layer 2 switch configuration, troubleshooting, and root cause analysis
Demonstrable working proficiency with Linux OS installation/deployment, configuration, troubleshooting, and root cause analysis (SUSE a plus)
Proficiency with bare-metal server hardware environments at scale, and remote platform management concepts (IPMI, PXE)
Familiarity with updating system components (BIOS, Firmware, OS)
Scripting experience (Python preferred)
Desirable Requirements
Network configuration expertise (Layer 3 GbE)
Network configuration expertise (Infiniband)
Exposure to Ubuntu Linux, Cumulus Linux, and/or FreeBSD
Experience with fault tolerant and highly available systems
Drive (HDD and SSD) experience
Ability to analyze information and draw accurate conclusions
Solid knowledge and application of engineering concepts
Knowledge of Intel based architecture
8+ years of related experience with a Bachelor’s degree; or 5+ years with a Master’s degree; or a PhD without experience; or equivalent experience
Compensation
Dell is committed to fair and equitable compensation practices. The base salary range for this position: $178,500 to $230,000
Benefits and Perks of working at Dell Technologies
Your life. Your health. Supported by your benefits. You can explore the overall benefits experience that awaits you as a Dell Technologies team member - right now at
Who we are
We believe that each of us has the power to make an impact. That’s why we put our team members at the center of everything we do. If you’re looking for an opportunity to grow your career with some of the best minds and most advanced tech in the industry, we’re looking for you.
Dell Technologies is a unique family of businesses that helps individuals and organizations transform how they work, live and play. Join us to build a future that works for everyone because Progress Takes All of Us.
Dell Technologies is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. Read the full Equal Employment Opportunity Policy here.
Job ID: R285857
Not Specified
Job Posting Title Software Engineer Platform Systems Engineer (Hopkinton, MA)
✦ New 🏢 Dell
Salary not disclosed
Software Engineer II – Platform Systems Engineer (Hopkinton, MA)
Join us to do the best work of your career and make a profound social impact as a Systems Engineer on our Platform Engineering Team in Hopkinton, MA.
What you’ll achieve
We build enterprise-grade, massively scalable cluster-based storage systems running across Linux and BSD. Our portfolio includes a multi-petabyte S3 object store and a scale-out NAS platform. We’re a modern, scrum-based engineering org that ships with high velocity and quality, using the best tools, hardware, and practices.
As a Systems Engineer, you will contribute to building a best-in-class platform stack, the foundation upon which these products are built.
You will:
Support the hardware architecture team to deliver a complex storage appliance with the highest quality and best in class features
Work cross-functionally to track, manage and close design issues for both new product introductions (NPI) and in-market (IM) activities
Qualify hardware components (Drives, DIMMs, cables, switches, etc.), firmware and/or software
Load, configure, test and support unstructured storage appliance clusters
Support platform engineering development/test environments to support platform performance testing, customer failure replication, network configuration and hardware component qualification
Assist in physical installation and setup hardware in Massachusetts development and testing environments (Hopkinton and Franklin)
Take the first step towards your dream career
Every Dell Technologies team member brings something unique to the table. Here’s what we are looking for with this role:
Desirable Requirements
Knowledge of Intel based architecture
Knowledge of hard drive, SSD, DIMM and/or other storage devices
Proficiency in hardware, software and/or operating systems environments
Networking experience
Proficiency in at least one of C/C++ , Java , or Python ; willingness to learn across the stack.
2+ years of related experience with a bachelor’s degree; or an advanced degree without experience; or equivalent experience
Compensation
Dell is committed to fair and equitable compensation practices.
The salary range for the Software Engineer position is 130K to 155K
(Note compensation may vary depending on location)
Benefits and Perks of working at Dell Technologies
Your life. Your health. Supported by your benefits. You can explore the overall benefits experience that awaits you as a Dell Technologies team member - right now at
Who we are
We believe that each of us has the power to make an impact. That’s why we put our team members at the center of everything we do. If you’re looking for an opportunity to grow your career with some of the best minds and most advanced tech in the industry, we’re looking for you.
Dell Technologies is a unique family of businesses that helps individuals and organizations transform how they work, live and play. Join us to build a future that works for everyone because Progress Takes All of Us.
Dell Technologies is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. Read the full Equal Employment Opportunity Policy here.
Job ID: R285888
Join us to do the best work of your career and make a profound social impact as a Systems Engineer on our Platform Engineering Team in Hopkinton, MA.
What you’ll achieve
We build enterprise-grade, massively scalable cluster-based storage systems running across Linux and BSD. Our portfolio includes a multi-petabyte S3 object store and a scale-out NAS platform. We’re a modern, scrum-based engineering org that ships with high velocity and quality, using the best tools, hardware, and practices.
As a Systems Engineer, you will contribute to building a best-in-class platform stack, the foundation upon which these products are built.
You will:
Support the hardware architecture team to deliver a complex storage appliance with the highest quality and best in class features
Work cross-functionally to track, manage and close design issues for both new product introductions (NPI) and in-market (IM) activities
Qualify hardware components (Drives, DIMMs, cables, switches, etc.), firmware and/or software
Load, configure, test and support unstructured storage appliance clusters
Support platform engineering development/test environments to support platform performance testing, customer failure replication, network configuration and hardware component qualification
Assist in physical installation and setup hardware in Massachusetts development and testing environments (Hopkinton and Franklin)
Take the first step towards your dream career
Every Dell Technologies team member brings something unique to the table. Here’s what we are looking for with this role:
Desirable Requirements
Knowledge of Intel based architecture
Knowledge of hard drive, SSD, DIMM and/or other storage devices
Proficiency in hardware, software and/or operating systems environments
Networking experience
Proficiency in at least one of C/C++ , Java , or Python ; willingness to learn across the stack.
2+ years of related experience with a bachelor’s degree; or an advanced degree without experience; or equivalent experience
Compensation
Dell is committed to fair and equitable compensation practices.
The salary range for the Software Engineer position is 130K to 155K
(Note compensation may vary depending on location)
Benefits and Perks of working at Dell Technologies
Your life. Your health. Supported by your benefits. You can explore the overall benefits experience that awaits you as a Dell Technologies team member - right now at
Who we are
We believe that each of us has the power to make an impact. That’s why we put our team members at the center of everything we do. If you’re looking for an opportunity to grow your career with some of the best minds and most advanced tech in the industry, we’re looking for you.
Dell Technologies is a unique family of businesses that helps individuals and organizations transform how they work, live and play. Join us to build a future that works for everyone because Progress Takes All of Us.
Dell Technologies is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. Read the full Equal Employment Opportunity Policy here.
Job ID: R285888
Not Specified
Warehouse Associate - Forklift - 2nd Shift (El Paso)
Salary not disclosed
Company Description
We Are Bosch.
At Bosch, we shape the future by inventing high-quality technologies and services that spark enthusiasm and enrich people's lives. Our areas of activity are every bit as diverse as our outstanding Bosch teams around the world. Their creativity is the key to innovation through connected living, mobility, or industry.
Let's grow together, enjoy more, and inspire each other. Work
Job Description
Finished Goods Distribution Warehouse
Bosch has over 25,000 part numbers in the Automotive Aftermarket, we offer a broad and current program for distributors and workshops for consumable parts, and components for braking systems.
Other Workplace Considerations:
Qualifications
Basic Qualifications:
Preferred Qualifications:
Additional Information
Sponsorship:
Indefinite U.S. work authorized individuals only. Future sponsorship for work authorization unavailable.
Salary Range:
The U.S. base hourly wage for this full-time position is$16.75. Individual pay is determined based on several factors, including, but not limited to, work experience and job knowledge, complexity of the role, job location, etc.
In addition to your base salary, Bosch offers a comprehensive benefits package that includes health, dental, and vision plans; health savings accounts (HSA); flexible spending accounts; 401(K) retirement plans with an employer match; wellness programs; life insurance; short- and long-term disability insurance; paid time off; parental leave, adoption assistance; and reimbursement of education expenses.
Learn more about our full benefits offerings by visiting: . Pay ranges included in the postings generally reflect base salary; certain positions may include bonus, commission, or additional benefits.
Equal Opportunity Employer, including disability / veterans
Bosch adheres to Federal, State, and Local laws regarding drug-testing. Employment is contingent upon the successful completion of a drug screen and background check. Candidates who have been offered the position must pass both screenings before their start date.
We Are Bosch.
At Bosch, we shape the future by inventing high-quality technologies and services that spark enthusiasm and enrich people's lives. Our areas of activity are every bit as diverse as our outstanding Bosch teams around the world. Their creativity is the key to innovation through connected living, mobility, or industry.
Let's grow together, enjoy more, and inspire each other. Work
- Reinvent yourself:At Bosch, you will evolve.
- Discover new directions:At Bosch, you will find your place.
- Balance your life:At Bosch, your job matches your lifestyle.
- Celebrate success:At Bosch, we celebrate you.
- Be yourself:At Bosch, we value values.
- Shape tomorrow:At Bosch, you change lives.
Job Description
Finished Goods Distribution Warehouse
Bosch has over 25,000 part numbers in the Automotive Aftermarket, we offer a broad and current program for distributors and workshops for consumable parts, and components for braking systems.
- Daily operation of powered industrial trucks or other material handling equipment.
- Daily use of hand held RF scanner.
- Daily use of good judgement to comply with instructions or prescribed routines, methods, or practices involving the making of minor decisions.
- Keep work area clean and orderly in-line with 6S guidelines.
- Ensure any equipment or facility damage is reported immediately.
- Performs other duties as requested
- Perform a variety of functions involved with shipping, receiving, storage of parts, materials, and products.
- Prepare parts and materials for shipments. Verify materials and quantities. Pack materials. Load trucks.
- Receive shipments. Unload trucks. Check shipments for completeness and damage.
- Record shipments and compile necessary paperwork. Move material to proper area for storage.
- Avoiding damage to equipment or process due to mistake or carelessness, including damage to machines, tools, supplies, devices, apparatus and solutions.
- Avoid damage to materials, product or installation. Damage may be caused by negligent inspection or testing, wastage of materials, or damage caused by improper installation.
- Constant safety mindset necessary to prevent injury to others, due to inherent hazards. An accident, should it occur, would result in injuries of a partially incapacitating nature such as loss of a limb or eye, or severe health hazard.
- Responsible for one's own work.
- Must be able to achieve established local productivity and quality goals
- Receive, Put-Away, pick, pack and ship products
- Daily use of addition, subtraction, multiplication and division; simple use of formulas, charts, tables, schedules, checking of reports, forms, records, and comparable data, where interpretation is required
Other Workplace Considerations:
- Work Schedule: Monday - Friday, 3:30pm - 12:00am, with frequent overtime and ability to work on Saturdays as needed
- Lifting products/materials up to 50 pounds in weight.
- Standing, walkingand bending,as required to complete job tasks.
Qualifications
Basic Qualifications:
- High School Diploma or GED from an accredited institution
- 6+ months of Forklift experience
- Forklift types Required: Order Picker/Cherry Picker
Preferred Qualifications:
- Fixed Mast Reach Truckexperience
- OSHA certification of powered industrial trucks
- Proficient in English language. Read and write.
- Good computer skills and keyboard proficiency
- Microsoft Office applications such as Word, Excel, Outlook, and Power Point
- Warehouse management systems experience such as SAP
Additional Information
Sponsorship:
Indefinite U.S. work authorized individuals only. Future sponsorship for work authorization unavailable.
Salary Range:
The U.S. base hourly wage for this full-time position is$16.75. Individual pay is determined based on several factors, including, but not limited to, work experience and job knowledge, complexity of the role, job location, etc.
In addition to your base salary, Bosch offers a comprehensive benefits package that includes health, dental, and vision plans; health savings accounts (HSA); flexible spending accounts; 401(K) retirement plans with an employer match; wellness programs; life insurance; short- and long-term disability insurance; paid time off; parental leave, adoption assistance; and reimbursement of education expenses.
Learn more about our full benefits offerings by visiting: . Pay ranges included in the postings generally reflect base salary; certain positions may include bonus, commission, or additional benefits.
Equal Opportunity Employer, including disability / veterans
Bosch adheres to Federal, State, and Local laws regarding drug-testing. Employment is contingent upon the successful completion of a drug screen and background check. Candidates who have been offered the position must pass both screenings before their start date.
permanent
CNC Programming Engineer - Jabil Manufacturing - Elmira, NY (ELMIRA)
Salary not disclosed
How will you make an impact?
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
- Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
- Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
- Performs measurement of parts using manual gaging and automated methods.
- Uses data driven decision making for CNC program corrections and improvements.
- Participates in creation of machine requirements for modifications and new builds.
- Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
- Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
- Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
- Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
- Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
- Provides input on creative ways to reduce costs by streamlining processes and systems.
- Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
- May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
- Associate’s degree preferred; or minimum of two years related experience and/or training
- High School Diploma or GED preferred not required or equivalent experience
- Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
- Experience with troubleshooting machine mechanical systems required.
- Experience with technical drawings, geometric dimensioning and tolerancing required.
- Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
- Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
- Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
- Strong computer skills including Microsoft Office, specifically Word and Excel.
- Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
- Supports and operates in a proactive, safe, climate-controlled environment
- Mix of sitting and standing with up to 7 hours per day standing.
- Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
- Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
- Standard working hours apply with potential for overtime as needed.
- Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
- Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
- Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
- Performs measurement of parts using manual gaging and automated methods.
- Uses data driven decision making for CNC program corrections and improvements.
- Participates in creation of machine requirements for modifications and new builds.
- Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
- Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
- Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
- Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
- Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
- Provides input on creative ways to reduce costs by streamlining processes and systems.
- Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
- May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
- Associate’s degree preferred; or minimum of two years related experience and/or training
- High School Diploma or GED preferred not required or equivalent experience
- Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
- Experience with troubleshooting machine mechanical systems required.
- Experience with technical drawings, geometric dimensioning and tolerancing required.
- Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
- Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
- Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
- Strong computer skills including Microsoft Office, specifically Word and Excel.
- Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
- Supports and operates in a proactive, safe, climate-controlled environment
- Mix of sitting and standing with up to 7 hours per day standing.
- Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
- Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
- Standard working hours apply with potential for overtime as needed.
- Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
temporary
Engineering Technician / CNC Programmer - Manufacturing - Elmira, NY
🏢 JABIL CIRCUIT, INC
Salary not disclosed
How will you make an impact?
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
Performs measurement of parts using manual gaging and automated methods.
Uses data driven decision making for CNC program corrections and improvements.
Participates in creation of machine requirements for modifications and new builds.
Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
Provides input on creative ways to reduce costs by streamlining processes and systems.
Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
Associate’s degree preferred; or minimum of two years related experience and/or training
High School Diploma or GED preferred not required or equivalent experience
Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
Experience with troubleshooting machine mechanical systems required.
Experience with technical drawings, geometric dimensioning and tolerancing required.
Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
Strong computer skills including Microsoft Office, specifically Word and Excel.
Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
Supports and operates in a proactive, safe, climate-controlled environment
Mix of sitting and standing with up to 7 hours per day standing.
Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
Standard working hours apply with potential for overtime as needed.
Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
Performs measurement of parts using manual gaging and automated methods.
Uses data driven decision making for CNC program corrections and improvements.
Participates in creation of machine requirements for modifications and new builds.
Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
Provides input on creative ways to reduce costs by streamlining processes and systems.
Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
Associate’s degree preferred; or minimum of two years related experience and/or training
High School Diploma or GED preferred not required or equivalent experience
Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
Experience with troubleshooting machine mechanical systems required.
Experience with technical drawings, geometric dimensioning and tolerancing required.
Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
Strong computer skills including Microsoft Office, specifically Word and Excel.
Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
Supports and operates in a proactive, safe, climate-controlled environment
Mix of sitting and standing with up to 7 hours per day standing.
Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
Standard working hours apply with potential for overtime as needed.
Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
permanent
Engineering Technician / CNC Programmer - Manufacturing - Elmira, NY - Hands-on experience with advanced CNC equipment (ELMIRA)
🏢 JABIL CIRCUIT, INC
$39,300 - 70,700
How will you make an impact?
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
Performs measurement of parts using manual gaging and automated methods.
Uses data driven decision making for CNC program corrections and improvements.
Participates in creation of machine requirements for modifications and new builds.
Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
Provides input on creative ways to reduce costs by streamlining processes and systems.
Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
Associate’s degree preferred; or minimum of two years related experience and/or training
High School Diploma or GED preferred not required or equivalent experience
Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
- Experience with troubleshooting machine mechanical systems required.
- Experience with technical drawings, geometric dimensioning and tolerancing required.
- Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
- Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
- Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
- Strong computer skills including Microsoft Office, specifically Word and Excel.
- Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
Supports and operates in a proactive, safe, climate-controlled environment
Mix of sitting and standing with up to 7 hours per day standing.
Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
Standard working hours apply with potential for overtime as needed.
Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
temporary
Experienced Electrical Mechanic - Executive Fleet (5343)
🏢 Boeing
Salary not disclosed
Job Description
Job Description
At Boeing, we innovate and collaborate to make the world a better place. We're committed to fostering an environment for every teammate that's welcoming, respectful and inclusive, with great opportunity for professional growth. Find your future with us.
Boeing Defense Space & Security (BDS) is looking for Experienced Electrical Mechanics to join our Executive Fleet team beginning November 2025 - January 2026 in San Antonio, TX .
This position is expected to be 100% onsite. The selected candidate will be required to work onsite at the listed location (San Antonio, TX).
This position may require the ability to obtain a US Security Clearance for which the US Government requires US Citizenship. An interim and/or final U.S. Top Secret clearance Post Start may be required.
Special Program Access or other Government Access Requirements may be required for this position
This position requires the ability to pass an assessment during the training cycle
Position Responsibilities:
* Perform connector terminations including shielded wires, coaxial cables, and fiber optic wiring
* Ability and understanding of routing instructions and handling of harnesses.
* Perform sealing, wrapping, bonding, tying, and closure of wire harnesses and cables in accordance with standard processes
* Read and interpret engineering drawings, technical orders, process specification, and retrofit requirements to perform electrical modifications and repairs
* Use tooling assemblies and fixtures for depot level modification and repair of electrical wiring
* Perform assembly, installation, visual inspection of physical characteristics, modification of wire bundles & electrical assemblies, operational and quality checks of aircraft
* Troubleshoot organizational and depot maintenance level malfunctions in aircraft electrical and comms/nav-systems
* Interpret standard work instructions, charts, tables, blueprints, wire diagrams, formulas, sketches, verbal and electronic orders, job layouts, etc...
* Use all equipment in accordance with established safety and operating procedures.
* Perform all tasks involved in the coordination, preparation, and movement of material and tools
* Operate riding type electric powered elevating equipment to accomplish work assignments
* Maintain necessary certifications, licenses and permits as required for assigned work.
* Perform all duties of lower Electrical classifications as required to successfully accomplish assignments
* Ascend and descend vertical work ladders, work in confined spaces, and lift loads of approximately 35 pounds
Basic Qualifications (Required Skills/Experience):
* 10+ years of experience with electrical/electronic theories and avionics systems, shop mathematics and practices
* 10+ years of experience in working with schematics, specifications, assembly drawings and standard operating procedures.
* 10+ years of experience with component and wire installation to include repairing, modifying, testing and troubleshooting new, experimental, and disturbed systems
* Ability to work variable shifts including weekends and overtime
Preferred Qualifications (Desired Skills/Experience):
* 5+ years of experience with avionics systems, shop mathematics and practices and electrical/electronic theories
* FAA certification in Airframe and/or Power Plant
* Active Security Clearance in past 24 months
Relocation:
This position may offer relocation based on candidate eligibility
Drug Free Workplace:
Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies .
Shift:
This position is for various shifts
Total Rewards & Pay Transparency:
At Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities.
The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work.
The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.
Pay is based upon candidate experience and qualifications, as well as market and business considerations.
Summary Starting Pay Rate : $78,000 / $37.50 per hour
Additive Pay:
* $1.00/hourly for Airframe Certification
* $1.00/hourly for Powerplant Certification
Applications for this position will be accepted until Mar. 19, 2026
Relocation
This position offers relocation based on candidate eligibility.
Security Clearance
This position requires the ability to obtain a U.S. Security Clearance for which the U.S. Government requires U.S. Citizenship. An interim and/or final U.S. Top Secret Clearance Post-Start is required.
Visa Sponsorship
Employer will not sponsor applicants for employment visa status.
Shift
This position is for variable shift
Equal Opportunity Employer:
Boeing is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
Job Description
At Boeing, we innovate and collaborate to make the world a better place. We're committed to fostering an environment for every teammate that's welcoming, respectful and inclusive, with great opportunity for professional growth. Find your future with us.
Boeing Defense Space & Security (BDS) is looking for Experienced Electrical Mechanics to join our Executive Fleet team beginning November 2025 - January 2026 in San Antonio, TX .
This position is expected to be 100% onsite. The selected candidate will be required to work onsite at the listed location (San Antonio, TX).
This position may require the ability to obtain a US Security Clearance for which the US Government requires US Citizenship. An interim and/or final U.S. Top Secret clearance Post Start may be required.
Special Program Access or other Government Access Requirements may be required for this position
This position requires the ability to pass an assessment during the training cycle
Position Responsibilities:
* Perform connector terminations including shielded wires, coaxial cables, and fiber optic wiring
* Ability and understanding of routing instructions and handling of harnesses.
* Perform sealing, wrapping, bonding, tying, and closure of wire harnesses and cables in accordance with standard processes
* Read and interpret engineering drawings, technical orders, process specification, and retrofit requirements to perform electrical modifications and repairs
* Use tooling assemblies and fixtures for depot level modification and repair of electrical wiring
* Perform assembly, installation, visual inspection of physical characteristics, modification of wire bundles & electrical assemblies, operational and quality checks of aircraft
* Troubleshoot organizational and depot maintenance level malfunctions in aircraft electrical and comms/nav-systems
* Interpret standard work instructions, charts, tables, blueprints, wire diagrams, formulas, sketches, verbal and electronic orders, job layouts, etc...
* Use all equipment in accordance with established safety and operating procedures.
* Perform all tasks involved in the coordination, preparation, and movement of material and tools
* Operate riding type electric powered elevating equipment to accomplish work assignments
* Maintain necessary certifications, licenses and permits as required for assigned work.
* Perform all duties of lower Electrical classifications as required to successfully accomplish assignments
* Ascend and descend vertical work ladders, work in confined spaces, and lift loads of approximately 35 pounds
Basic Qualifications (Required Skills/Experience):
* 10+ years of experience with electrical/electronic theories and avionics systems, shop mathematics and practices
* 10+ years of experience in working with schematics, specifications, assembly drawings and standard operating procedures.
* 10+ years of experience with component and wire installation to include repairing, modifying, testing and troubleshooting new, experimental, and disturbed systems
* Ability to work variable shifts including weekends and overtime
Preferred Qualifications (Desired Skills/Experience):
* 5+ years of experience with avionics systems, shop mathematics and practices and electrical/electronic theories
* FAA certification in Airframe and/or Power Plant
* Active Security Clearance in past 24 months
Relocation:
This position may offer relocation based on candidate eligibility
Drug Free Workplace:
Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies .
Shift:
This position is for various shifts
Total Rewards & Pay Transparency:
At Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent. Elements of the Total Rewards package include competitive base pay and variable compensation opportunities.
The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work.
The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.
Pay is based upon candidate experience and qualifications, as well as market and business considerations.
Summary Starting Pay Rate : $78,000 / $37.50 per hour
Additive Pay:
* $1.00/hourly for Airframe Certification
* $1.00/hourly for Powerplant Certification
Applications for this position will be accepted until Mar. 19, 2026
Relocation
This position offers relocation based on candidate eligibility.
Security Clearance
This position requires the ability to obtain a U.S. Security Clearance for which the U.S. Government requires U.S. Citizenship. An interim and/or final U.S. Top Secret Clearance Post-Start is required.
Visa Sponsorship
Employer will not sponsor applicants for employment visa status.
Shift
This position is for variable shift
Equal Opportunity Employer:
Boeing is an Equal Opportunity Employer. Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.
Not Specified
Engineering Technician / CNC Programmer - Manufacturing - Elmira, NY (ELMIRA)
🏢 JABIL CIRCUIT, INC
$39,300 - 70,700
How will you make an impact?
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
Performs measurement of parts using manual gaging and automated methods.
Uses data driven decision making for CNC program corrections and improvements.
Participates in creation of machine requirements for modifications and new builds.
Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
Provides input on creative ways to reduce costs by streamlining processes and systems.
Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
Associate’s degree preferred; or minimum of two years related experience and/or training
High School Diploma or GED preferred not required or equivalent experience
Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
- Experience with troubleshooting machine mechanical systems required.
- Experience with technical drawings, geometric dimensioning and tolerancing required.
- Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
- Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
- Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
- Strong computer skills including Microsoft Office, specifically Word and Excel.
- Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
Supports and operates in a proactive, safe, climate-controlled environment
Mix of sitting and standing with up to 7 hours per day standing.
Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
Standard working hours apply with potential for overtime as needed.
Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
temporary
CNC Machining Specialist - Technical Support - Elmira, NY (ELMIRA)
🏢 JABIL CIRCUIT, INC
$39,300 - 70,700
How will you make an impact?
This onsite opportunity is a CNC Programmer role, where the individual will be responsible for developing and maintaining CNC machining processes.
Location/Division Specific Information: Elmira, NY – Engineering Technician II – CNC Programmer. Jabil Elmira is a manufacturing and assembly facility where employees build, test, inspect, and support the production of various products. It includes engineering, quality, materials, and production operations typical of a Jabil manufacturing site.
What will you do?
Provides technical support for existing processes, including hands-on troubleshooting and failure analysis for milling machines, lathes, EDMs and other CNC equipment.
Performs programing, qualification, implementation and debugging of CNC programming and functional framework for new and updated machining processes.
Performs measurement of parts using manual gaging and automated methods.
Uses data driven decision making for CNC program corrections and improvements.
Participates in creation of machine requirements for modifications and new builds.
Participates in machine selection, vendor functional acceptance, site acceptance activities, installation and qualification activities.
Participates in cutting tool selection, custom cutting tool design, sourcing and testing.
Participates in tool holder selection, fixture selection, fixture design, sourcing and testing.
Performs installation, alignment and qualification of machine components including 4th and 5th axis rotary tables, integrated tool setters, touch probes and live tool spindles.
Participates in training of Machine Operators on equipment maintenance, tool change, tool setting, tool offsets, data transfers and other routine operational requirements.
Provides input on creative ways to reduce costs by streamlining processes and systems.
Acts as a role model for Machine Operators in terms of attitude, machine asset care, troubleshooting, adherence to processes and decision making.
May perform other duties and responsibilities as assigned.
How will you get here?
Education and Experience
Associate’s degree preferred; or minimum of two years related experience and/or training
High School Diploma or GED preferred not required or equivalent experience
Minimum of 2 years of CNC programming experience.
Knowledge, Skills, Abilities
- Experience with troubleshooting machine mechanical systems required.
- Experience with technical drawings, geometric dimensioning and tolerancing required.
- Understanding of calculations related to metal cutting (speeds, feeds, rpm, etc.).
- Experience with CNC equipment and related programming software is required. General CNC-ISO programming required (G codes/M codes) – Fanuc and/or Siemens desired
- Working knowledge CAD/CAM software required. Experience with Mastercam and CAD/CAM post processing desire
- Strong computer skills including Microsoft Office, specifically Word and Excel.
- Ability to prioritize work-schedules and coordinate multiple tasks.
Additional Job Requirements
Supports and operates in a proactive, safe, climate-controlled environment
Mix of sitting and standing with up to 7 hours per day standing.
Requires lifting and maneuvering fixtures, material and other equipment up to 50 pounds.
Willing to adjust schedule to support 2nd, 3rd and weekend operations on occasion as needed.
Standard working hours apply with potential for overtime as needed.
Readiness to work in conditions that may be warm, cool and/or noisy along with exposure to oil, coolants and other manufacturing related chemicals.
temporary
U
Electrical Technician/ Electronic Technician
Salary not disclosed
FUNCTIONAL PURPOSE:
Independently performs the full range of diagnostic, preventive maintenance, alignment and calibration, and overhaul tasks, on both hardware and software on a variety of mail processing, customer service, and building equipment and systems, applying advanced technical knowledge to solve complex problems.
DUTIES AND RESPONSIBILITIES:
- Performs complex testing, diagnosis, maintenance, alignments and calibration, overhaul, and revision, of electronically operated or controlled equipment or systems; may be required to perform maintenance of associated electromechanical equipment and systems.
- Observes the operation of systems and equipment, and applies various testing and diagnostic methods and procedures to locate and correct malfunctions and/or failures and ensures maximum system performance.
- Performs equipment inspections to assess the quality of service or maintenance received, and to discover incipient malfunctions; initiates work orders requesting corrective actions for equipment not meeting maintenance or operating standards; estimates time and materials necessary to make corrections and conducts investigations of frequent or serious equipment failures to determine the cause of the breakdown and to recommend remedial maintenance action.
- Recommends changes to servicing and preventive maintenance activities; assists in the revision of preventive maintenance and operator checklists, and their frequency to sustain the proper degree of maintenance.
- Performs analyses of equipment failures; reviews operational reports, audits, and other information, to determine where operational enhancement can be made to prevent equipment or systems deterioration.
- Participates in the installation, removal, modification, assembly, and/or disassembly of systems and equipment.
- Participates in classroom, on-the-job, and correspondence training programs; attends courses at postal facilities, trade schools, and manufacturers sites; assists in developing and implementing training programs; provides on-the-job training to other lower level maintenance employees.
- Provides technical support to other employees in the facility or in installations within the area served; performs in-process and final operational checks and tests work completed by other employees; may work without direct supervision.
- May drive a vehicle or use other appropriate modes of transportation in the course of assigned duties.
- Follows established safety practices and requirements while performing all duties; reads and adheres to instructions listed in applicable maintenance directives; maintains a library of maintenance directives.
- Performs other duties as assigned.
REQUIREMENTS:
- Ability to demonstrate mechanical comprehension to learn and apply mechanical principles, including a working knowledge of basic mechanical operations (such as levers and pulleys) and the application of physical laws (such as force and gravity). This includes knowledge in the following areas: (A) Power transmission--such as gears, sprockets and chains, belts and pulleys; (B) Power translation--such as cams and cam followers, linkages, springs; (C) Friction reduction'such as bushings, bearings; (D) Fasteners--such as screws, nuts and bolts, pins, rings, clips, couplings.
- Knowledge of basic electricity principles; this includes knowledge of Ohm's law, Kirchoff's law, AC-DC circuitry, relays, switches, and circuit breakers.
- Knowledge of the National Electrical Code may be required for employees in a skilled position. This also includes knowledge of techniques and procedures as used in electrical installations and maintenance (circuit protection, wiring, conduits, etc.).
- Knowledge of electronic principles; this includes knowledge of (A) basic logic gates, symbology, resistors, memory, encoders, decoders, etc.; (B) Hardware/components - such as solid state devices (diodes, transistors, etc.), coils, capacitors, etc.; (C) Digital circuit components - as in registers, adders, counters, memories, flip-flops, encoders, decoders, etc.; and D) AC and DC circuitry - as in circuit analysis, schematic interpretation, etc.
- Knowledge of and ability to follow safety and security procedures for performing maintenance work This includes knowledge of industrial hazards (e.g., mechanical, chemical, electrical, electronic) and procedures and techniques established to avoid injuries to self and others such as lock out devices, protective clothing, and waste disposal techniques.
- Knowledge of current computer technology to understand how technology may be applied to solve a problem or improve system design; this includes knowledge of hardware, software and networking technology/systems and integrated computer systems. This includes knowledge related to: (A) the Operation of computer terminals or other peripherals to enter, operate, and exit programs; to use the systems programs and (B) Retrieving and interpreting reports for diagnostic and information purposes.
- Ability to perform mathematical calculations such as addition, subtraction, multiplication, and division correctly; to solve practical problems by selecting from a variety of mathematical techniques such as formulas and percentages.
- Ability to remember material learned earlier refers to the ability to recall specific information and/or theoretical knowledge and apply it to mechanical, electrical, or electronic maintenance work such as inspection, troubleshooting, equipment repair and modification, preventive maintenance, and installation of electrical equipment.
- Ability to troubleshoot problems to analyze the root cause of a specific error and decide what action to take to prevent recurrence; to back track from a specific problem to identify the source of the error.
- Ability to think logically and critically; to understand the relevance of information; to identify relationships between information and data.
- Ability to think of possible causes for problems and find solutions; to choose the best course of action; to make a decision without delay when the opportunity arises or when all desired information is not available.
- Ability to learn and comprehend new or unfamiliar material; to use multiple approaches to grasp or learn the implication of new information; to quickly incorporate information and ideas.
- Ability to comprehend spatial relations as required to perform maintenance work; to form three-dimensional mental pictures of objects; to know what an object would look like when viewed from a different angle; to determine if something will fit in a specified area. This may include the ability to use technical drawings (e.g. diagrams, blueprints and schematics).
- Ability to read and comprehend job related written materials; this also includes the ability to locate, read, and comprehend text material such as handbooks, manuals, bulletins, directives, checklists, and route sheets.
- Ability to communicate work related information in writing to maintenance, operations and other personnel to complete forms or provide routine and technical information (e.g., in work logs, e-mails, memos and technical reports/documents).
- Ability to follow oral and written directions, instructions, rules, policies and/or procedures correctly and in order.Ability to develop and maintain effective working relationships; to work with teams; to help others; to accept suggestions; to treat others with dignity and respect.
- Ability to demonstrate organizational commitment to the public service goals and mission of the Postal Service. Ability to be conscientious to carry out job tasks; to be responsible and dependable; to take care in performing routine and novel tasks; to track details; to check that all work is accurate and complete; to record information accurately.
- Ability to work from heights refers to the ability to perform safely and efficiently the duties of the position above floor level such as from ladders, catwalks, walkways, scaffolds, vert-a-lifts, and platforms.
- Knowledge and ability to use various hand or portable power tools in performing mechanical, electrical, electronic or other maintenance work; this may include the use of shop power equipment. This ability includes the safe and efficient use and maintenance of such tools as screwdrivers, wrenches, hammers, pliers, chisels, punches, taps, dies, rules, gauges, and alignment tools; refers to the knowledge of, and proficiency with, various power tools; the ability also involves the safe and efficient use and maintenance of power tools such as drills, saws, sanders, and grinders; refers to the knowledge of, and proficiency with, shop machines such as bench grinders, drill presses, and table/band saws.
- Knowledge and ability to use test equipment, gauges or tools to take measurements and/or to take measurements with electrical or electronic test equipment (such as VOMs, oscilloscopes, amprobes) to perform maintenance work; this includes various types of maintenance equipment and may monitoring the operation of a system or machine or use of data networking test equipment.
EXAMINATION REQUIREMENTS:
Applicants must successfully complete Postal Service Test 955, for the Electronics Technician job group, which measures maintenance knowledge, skills and abilities.
In addition, applicants must successfully complete a structured interview evaluation.
ADDITIONAL PROVISIONS:
1. Applicants must be able to operate powered industrial equipment.
2. For positions requiring driving, applicants must have a valid state driver's license, and demonstrate and maintain a safe driving record.
Not Specified
O
System Analyst - eCommerce
Salary not disclosed
Job ID: 520165
Exempt
Oldcastle Infrastructure™, a CRH company, is the leading provider of utility infrastructure solutions for the water, energy, and communications markets throughout North America. We’re more than just a manufacturer of precast concrete, polymer concrete, or plastic products. We’re a trusted and strategic partner to engineers, contractors, distributors, specifiers, and more. With our network of more than 80 manufacturing facilities and more than 4,000 employees, we’re leading the industry with innovation and a safety-first mindset.
Job Summary
We are seeking an adaptable and analytical System Analyst – eCommerce & Product Information Systems (PIMS) to support digital operations across our B2B and B2C channels. This role blends business‑analysis competency with hands‑on technical execution to ensure the stability, accuracy, and efficiency of our eCommerce platforms (BigCommerce) and product data ecosystems (PIMS). The ideal candidate is highly organized, communicates clearly with business and technical partners, and enjoys working directly with data whether through SQL queries, API integrations, or offline spreadsheet manipulation. This role works closely with marketing, IT, product teams, and external vendors to maintain smooth digital workflows, enhance data quality, and support continuous process improvement.
Job Location
- This role will work hybrid out of our office in the Sandy Springs, GA area.
Job Responsibilities
- eCommerce & PIMS Platform Support
- Maintain and configure BigCommerce storefront operations including product attributes, customer groups, pricing rules, and digital workflows.
- Support the Product Information Management System, ensuring structured and accurate product data throughout catalog lifecycles.
- Coordinate data imports, exports, and transformation activities across PIMS, ERP, CRM, and eCommerce platforms.
- Data Operations & Integration Support
- Use SQL, spreadsheets, and data‑quality tools to clean, validate, and manipulate large datasets.
- Assist with troubleshooting data‑flow issues between integrated systems, documenting findings and working with technical teams to implement corrective actions.
- Support API‑driven integrations, data mappings, and structured data governance processes.
- Business Analysis & Workflow Alignment
- Gather requirements from stakeholders and translate them into technical specifications, configuration steps, or workflow enhancements.
- Support process documentation, functional requirements, and acceptance testing for new features or platform enhancements.
- Partner with marketing and product teams to ensure product content, digital assets, and category structures follow established standards.
- Technical Support & Issue Management
- Serve as first‑line support for platform issues, triaging incidents and coordinating with IT, vendors, or cross‑functional teams.
- Manage and document tickets in ServiceNow and Jira, ensuring timely tracking, follow‑up, and resolution.
- Maintain troubleshooting guides, FAQs, and knowledge‑base entries for recurring issues.
- Reporting, Compliance & Continuous Improvement
- Create, update, and maintain operational reports, dashboards, and data extracts used by downstream departments.
- Support change‑management processes through testing, documentation, release validation, and communication.
- Identify opportunities to streamline workflows, automate manual tasks, and elevate product data consistency and accuracy.
Job Requirements
- Bachelor’s degree in Information Technology, Business Information Systems, Computer Science, Digital Commerce, or a related field.
- 3+ years of experience in a hybrid Business Analyst / Technical Analyst role, preferably supporting eCommerce or product‑data systems.
- Hands‑on experience with BigCommerce, PIMS platforms, or comparable digital commerce ecosystems.
- Demonstrated ability to work directly with data using SQL, Excel (advanced functions, lookups, pivot tables), and structured data files (CSV, XML, JSON).
- Experience managing work through Jira, ServiceNow, or similar ticketing/SDLC tools.
- Strong communication and documentation skills, with the ability to simplify technical topics for non‑technical stakeholders.
- Comfort working with cross‑functional teams to define requirements, validate data, and troubleshoot issues.
- Familiarity with API fundamentals, webhooks, and data‑integration patterns.
- Understanding of product data modeling, attribute management, and taxonomy design.
- Exposure to eCommerce analytics tools, digital experience optimization, or catalog‑content workflows.
- Experience with ERP or CRM systems and their interactions with eCommerce platforms.
- Basic knowledge of data‑governance best practices, digital accessibility considerations, and SEO‑aligned content structure.
What CRH Offers You
- Highly competitive base pay
- Comprehensive medical, dental and disability benefits programs
- Group retirement savings program
- Health and wellness programs
- An inclusive culture that values opportunity for growth, development, and internal promotion
About CRH
CRH has a long and proud heritage. We are a collection of hundreds of family businesses, regional companies and large enterprises that together form the CRH family. CRH operates in a decentralized, diversified structure that allows you to work in a small company environment while having the career opportunities of a large international organization.
If you’re up for a rewarding challenge, we invite you to take the first step and apply today! Once you click apply now, you will be brought to our official employment application. Please complete your online profile and it will be sent to the hiring manager. Our system allows you to view and track your status 24 hours a day. Thank you for your interest!
Oldcastle Infrastructure, a CRH Company, is an Affirmative Action and Equal Opportunity Employer.
EOE/Vet/Disability
CRH is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, status as a protected veteran or any other characteristic protected under applicable federal, state, or local law.
Not Specified
P
Security Lead/Information Security Officer
✦ New
Salary not disclosed
Security Lead/Information Security Officer
Job ID
2025-2135
# of Openings
1
Overview
Pyramid Systems is looking for a Infotmation Security Officer who is passionate about bringing top secerity to Federal clients .
Key Skills:
- 5+ years of experience in the ISSO field, focusing on supporting the security activities associated with evaluating, implementing, managing security practices, and continued operations of new and existing technologies
- Understanding of CI/CD pipeline and enterprise DevSecOps implementation is preferred
- Experience with Amazon Web Services (AWS) Architecture
- Experience with Continuous Monitoring and reporting monthly status reports
- Experience analyzing and reporting cyber security vulnerability scans
- Artificial Intelligence / Machine Learning experience a bonus
Responsibilities
- Communicate regularly with DHS customers and internal engineering teams to lead required RMF process/steps to assess and authorize a system obtaining and maintaining a full ATO (Authority to operate).
- Perform monthly continuous monitoring reporting to include analysis of scans, logs, accounts, etc.
- Assist the customer with authorizing assessment and authorization (A&A) documentation.
- Support writing and reviewing of Risk Management Framework (RMF) documentation packages to support risk assessments.
- Design and execute the security testing plan of all requirements and analysis required to complete a RMF package document for submittal and approval.
- Knowledge of web, databases, containers, and application security scanning and reporting for RMF processes, procedures, and governance.
- Knowledge of Cybersecurity, Network, Systems, and Software Engineering best practices
- Experience with CSAM, STIGs, and SRGs.
- Be proficient with vulnerability scanning tools and frameworks to evaluate the security posture of a system.
- Assist the customer in preparing training and table top exercises for contingency planning, incident response and disaster recovery.
- Have technical understanding of cloud technologies (i.e., AWS, microservices, zero trust, data streaming, data pipelines, containers, etc.) and their implementation within the customer's network environments.
- Shall complete ISSO USCIS provided training as required
Qualifications
- 5+ years of experience in the ISSO field, focusing on supporting the security activities associated with evaluating, implementing, managing security practices, and continued operations of new and existing technologies
- Experience with requirements analysis, architect, design, and documentation development of cybersecurity and information security solutions
- Experience leading RMF for IATT/ATO activities involving custom on-prem and cloud solutions is a bonus.
- Experience performing vulnerability risk analysis on the deficiencies found during RMF control testing.
- Experience with cybersecurity tools and scanners used to evaluate the security posture of the system/enclave (preferred tool experience: Palo Alto Prisma Cloud, BurpSuite, Checkmarx, NexusIQ, SonarQube)
- Experience with Jira, Confluence, Splunk
- Expertise in Agile and DevSecOps approaches
- Artificial Intelligence / Machine Learning experience a bonus
- MUST BE US CITIZEN and OBTAIN A PUBLIC TRUST
Education:
- Bachelor's Degree in Computer Science or related filed required
Target Pay Range
The below listed pay range for this position is not a guarantee of compensation or salary. The final offered salary will be influenced by a host of factors including, but not limited to, geographic location, Federal Government contract labor categories and contract wage rates, relevant prior work experience, specific skills and competencies, education, and certifications. Our employees value the flexibility at Pyramid Systems that allows them to balance quality work and their personal lives. We offer competitive compensation, benefits, to include our Employee Stock Ownership Program, FlexPTO, and learning and development opportunities.
Pyramid Min
USD $113,769.00/Yr.
Pyramid Max
USD $170,653.00/Yr.
Why Pyramid?
Pyramid Systems, Inc. is an award-winning, technology leader, driving digital transformation across federal agencies. We empower forward-thinking innovations, accelerate production-ready software, and deliver secure solutions so federal agencies can meet their mission goals. Voted a Top Workplace, both regionally (Washington, DC) and Nationally (USA) the past 2 years (2023 and 2024) based on the feedback from our employees, we are headquartered in Fairfax, VA. and have a growing national footprint. We value and promote our Flexible Workplace approach because of the positive impacts it has on work-life integration. We remain committed to ensuring every employee's voice is heard, performance and results are recognized and rewarded, development and advancement is a focus, and diversity, equity and inclusion is a company priority. We offer competitive compensation and benefits (including a recently launched Employee Stock Ownership Plan - ESOP), a robust performance-based rewards program, and we know how to have fun! Our people and culture have endured and delivered for our clients for nearly three decades.
EEO Statement
Pyramid Systems, Inc. is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
Not Specified
C
Workday Administrator
✦ New
Salary not disclosed
Job Description:
Overview:
We don't simply hire employees. We invest in them. When you work at Chatham, we empower you - offering professional development opportunities to help you grow in your career, no matter if you've been here for five months or 15 years. Chatham has worked hard to create a distinct work environment that values people, teamwork, integrity, and client service. You will have immediate opportunities to partner with talented subject matter experts, work on complex projects, and contribute to the value Chatham delivers every day.
TheWorkday Administrator supports and maintains the HRIS, supports benefits programs and processes, and partners with the People Team, senior leaders, line managers, and sectors on data reporting and analytics. This role plays a critical part in the successful implementation and optimization ofWorkday, ensuring data integrity, system efficiency, and actionable insights.
Your Impact:
A successful individual will optimize our HRIS-Workday-and develop a robust reporting suite that empowers leadership with data-driven insights. This person will enhance system usability, streamline processes, and ensure secure, accurate data management. This role requires strong collaboration across the organization and the People Team.
In this role you will:
Lead and support the Workday implementation, including configuration, testing, data migration, and go-live activities.
Maintain the overall quality and integrity of HR data across Workday, including system design, data validation, audits, and testing.
Serve as aWorkday subject matter expert, providing first-level technical support and troubleshooting for users.
Configure and maintainWorkday security roles and permissions, ensuring appropriate access and compliance with data privacy standards.
Develop and maintainWorkday reports and dashboardsusing Workday Report Writer and other tools (e.g., Calculated Fields, Composite Reports).
Support all HRIS projects, including full life cycle systems implementations, integrations, and enhancements.
Collaborate with cross-functional teams to configure and maintain integrations with third-party systems.
Test system upgrades and document changes, ensuring smooth transitions and updated training materials.
Identify and implement process improvements to enhance system efficiency and user experience.
Provide technical and analytical support for People Team initiatives and business strategies.
Lead the compilation and distribution of standard and ad hoc HR analytics reports.
Assist in benefits and payroll administration, including audits, reporting, and year-end processes.
Participate in compensation surveys and maintain job descriptions and market data.
Contributors to your success:
Bachelor's degree required.
Minimum of 3 years of experiencein HRIS, analytics, and reporting, withhands-on experience in Workday.
Strong knowledge ofWorkday HCM,Workday Reporting, andWorkday Security.
Experience withWorkday implementation or major module rolloutsis highly preferred.
Proficient in Microsoft Office Suite, especially Excel (pivot tables, VLOOKUPs, etc.).
Experience with Cognos Analytics is a plus.
Strong attention to detail, organizational skills, and ability to manage competing priorities.
Excellent communication and collaboration skills.
Demonstrated ability to act with integrity, respect, and a commitment to excellence.
About Chatham Financial:
Chatham Financial is the largest independent financial risk management advisory and technology firm. A leader in debt and derivative solutions, Chatham provides clients with access to in-depth knowledge, innovative tools, and an incomparable team of over 700 employees to help mitigate risks associated with interest rate, foreign currency, and commodity exposures. Founded in 1991, Chatham serves more than 3,500 companies across a wide range of industries - handling over $1 trillion in transaction volume annually and helping businesses maximize their value in the capital markets, every day. To learn more, .
Chatham Financial is an equal opportunity employer.
Not Specified
T
Quality Control Analyst
Salary not disclosed
Title - QC Analyst I (Stability Study Coordinator I)
Duration - 9 Months (Possibility of extension)
Location - Vacaville CA
Summary
With limited supervision, QC Stability Study Coordinator, is responsible for the oversight of stability program management in accordance with cGMP regulations. These duties include execution of trend analysis, documentation review, support of deviations (OOS, OOT, OOE) and other laboratory support activities. In conjunction with Quality Control leadership, the QC Stability Study Coordinator works to meet departmental and organizational goals.
Job Responsibilities
Review data and assess against established acceptance criteria
Perform technical review of peer-generated data
Evaluate data to identify trends and/or establish limits
Identify discrepancies; provide input to design of quality investigations and CAPA (corrective actions preventive actions) initiatives as needed
Identify and troubleshoot technical problems
Identify gaps in systems and procedures
Receive training
Support the maintenance and compliance of operational areas
Assure and apply GMP throughout operations
Coordinate with customers to support multi-site operational activities
Support internal and external audits and regulatory inspections
Works to meet schedules, timelines, deadlines
Participate in and/or lead group and project teamwork; project and process improvements
Stability Protocol Creation
Stability deviation assessments
Routine Master Data Testing Creation
Routine Master Data Testing Review
Routine and non-routine Out Of Trend linear regression assessments.
Annual Product Quality Reviews (APQRs) - Author assistance develop to authoring
Time Point Approval assistance
Change control of various documents
Data / Data Table requests / annual report requests (non-routine requests) (e.g.,
Client monitor requests)
Actively participate in various stability related projects
Data entry and review
Assist with training coordination
Assist with Perform other duties as requested by managers to support Quality activities
Job Requirements
B.S. /B.A. degree and 1-3 years of experience or an equivalent combination of education and experience. Degrees are preferably in relevant scientific disciplines and experience is in the pharmaceutical or biopharmaceutical industry.
Strong verbal and written communication skills, ability to organize and present information both formally and informally.
Demonstrated ability to apply knowledge of scientific theories, principles, and techniques used in analytical or biological test procedures.
Routinely exercises sound judgment, reasoning and problem solving.
Capable of working under limited supervision and determining own short term priorities.
Not Specified
Certified Medical Assistant - Occupational Health
✦ New
Salary not disclosed
Certified Medical Assistant needed for a full-time, 30 hour per week, ongoing contract opportunity with Yoh’s Fortune 500 client located in Orlando, FL 32809.
This clinic provides occupational health and wellness services to employees of a major global company. This position includes both front and back office responsibilities and is ideal for someone who enjoys working independently (you will be the only MA) alongside one provider in a professional setting.
--> Shifts: Monday & Friday 8am to 2pm and Tues/Wed/Thurs 10am to 4pm
*During special events such as health fairs, hours may be longer.*
Top Skills You Should Possess:
This clinic provides occupational health and wellness services to employees of a major global company. This position includes both front and back office responsibilities and is ideal for someone who enjoys working independently (you will be the only MA) alongside one provider in a professional setting.
--> Shifts: Monday & Friday 8am to 2pm and Tues/Wed/Thurs 10am to 4pm
*During special events such as health fairs, hours may be longer.*
Top Skills You Should Possess:
- Registered or Certified Medical Assistant (CMA, RMA, CCMA)
- Must be comfortable with blood draws/labs as that will be a big part of this position
- Looking for a responsible, friendly, and supportive team member who is outgoing, takes initiative, and thrives both independently and in collaboration with others
What You’ll Be Doing:
- Greet patients and check them in/out
- Prepare exam rooms, room patients, and conduct vitals
- Front office responsibilities such as: answer phones, schedule appointments, call backs, sending patients messages, faxing, maintain the health clinic's inbox, calling in prescriptions, etc.
- Provide medical testing/biometric screenings such as: EKGs, phlebotomy, blood glucose, blood pressure, cholesterol, Strep, Flu, vision and hearing screening, etc.
- Immunizations
- Maintain employee health records
- Walk around the warehouse campus and provide information to the employees in regards to the services offered at the medical clinic; encourage employees to visit the clinic
- Assist with pre-employment screenings and DOT drug screens and breath alcohol testing
What You Need to Bring to the Table:
- BLS/CPR certified (hands on courses only - no online accepted)
- Yearly TB (PPD) test or QuantiFERON Gold
- Yearly Flu vaccine
- Pre-employment physical
- Must have previous experience with EMR systems and MS Office products
- Strong organizational skills and good at multi-tasking
What’s In It For You?
- Convenient, weekday schedule in a professional corporate clinic
- Balance of both clinical and administrative tasks
- Gain experience working with a well-established company with a prestigious reputation
- Competitive compensation with weekly direct deposit every Friday!
KNOW A GREAT HEALTHCARE PRO LOOKING FOR WORK? REFER THEM TODAY!
*Yoh Health Care specializes in occupational/employee health and we place health care professionals on jobs nationwide with well-known Fortune 500 companies. Feel free to reach out to hear about the latest Medical Assistant, Nurse, Nurse Practitioner, and Physician Assistant openings!
Recruiter: Hana Daniels
Phone: 818.307.8541
Estimated Min Rate: $25.00
Estimated Max Rate: $25.00
What’s In It for You?
We welcome you to be a part of the largest and legendary global staffing companies to meet your career aspirations. Yoh’s network of client companies has been employing professionals like you for over 65 years in the U.S., UK and Canada. Join Yoh’s extensive talent community that will provide you with access to Yoh’s vast network of opportunities and gain access to this exclusive opportunity available to you. Benefit eligibility is in accordance with applicable laws and client requirements. Benefits include:
- Medical, Prescription, Dental & Vision Benefits (for employees working 20+ hours per week)
- Health Savings Account (HSA) (for employees working 20+ hours per week)
- Life & Disability Insurance (for employees working 20+ hours per week)
- MetLife Voluntary Benefits
- Employee Assistance Program (EAP)
- 401K Retirement Savings Plan
- Direct Deposit & weekly epayroll
- Referral Bonus Programs
- Certification and training opportunities
Note: Any pay ranges displayed are estimations. Actual pay is determined by an applicant's experience, technical expertise, and other qualifications as listed in the job description. All qualified applicants are welcome to apply.
Yoh, a Day & Zimmermann company, is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran.
Visit to contact us if you are an individual with a disability and require accommodation in the application process.
For California applicants, qualified applicants with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act. All of the material job duties described in this posting are job duties for which a criminal history may have a direct, adverse, and negative relationship potentially resulting in the withdrawal of a conditional offer of employment.
It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.
By applying and submitting your resume, you authorize Yoh to review and reformat your resume to meet Yoh’s hiring clients’ preferences. To learn more about Yoh’s privacy practices, please see our Candidate Privacy Notice:
Not Specified
B
Production Coordinator
✦ New
Salary not disclosed
The Production Coordinator is responsible for monitoring all aspects of bulk purchase order placement, sample tracking, and always maintaining accuracy in SAP. They are the gatekeeper of all activities that take place for both pre-production and bulk production for on-time delivery. The Production Coordinator collaborates with vendors as well as cross functional team members daily to ensure deliverables are met.
Responsibilities:
- Issues POs via SAP and maintain accuracy of system records
- Follow up with vendors on sample requirements and tracking
- Request and publish UPC and Carton Label files
- Review WIPs and challenge vendors as required to ensure delivery requirements are met
- Monitor time & action to be sure all critical deadlines are maintained on both garment & packaging approvals
- Track bulk materials, trims, and packaging to be in-factory in time to meet factory’s production schedule
- Monitor Fit approvals to meet production schedule
- Understand each retailer’s requirements and provides information to vendors on packing requirements, ticketing, carton markings etc.
- Request and submit Auburn testing. Maintains valid status
- Monitor UL testing status for shipment approvals
- Request and track Buyer Sample submissions
- Manage the procedure for sample preparation for Retail Buyers (such as TJ’s/Marshall’s, Ross, Walmart, Sam’s Club etc.)
- Cross train with Associate Manager and Manager for career development
Qualifications:
- 3-5 years production experience
- SAP related experience a plus
- Detailed oriented with excellent follow up skills
- Strong excel skills – minimum intermediate level, word, and outlook
- Strong sense of urgency
- Experience with PLM and Air table a plus
- Ability to multitask, highly organized
- Embraces a fast-paced working environment
- Strong verbal and written communication skills
Annual salary starting at $70,000.
The disclosed salary range is commensurate with experience and does not reflect the total compensation package. Our associates have access to other valuable benefits that our Human Resources team is happy to share with candidates during the interview process.
Not Specified
jobs by
