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Job Description

Position is hybrid with requirement to travel to Sayre, PA at least once a month.

Summary:

The Engineer, Compute System Engineering is responsible for the implementation and support of compute based infrastructure, including public, private and hybrid cloud deployment models to support critical healthcare operations across The Guthrie Clinic (TGC). This role ensures high availability and performance for clinical systems, patient care services, and administrative functions across the network. The Engineer collaborates with IT teams, vendors, and hospital stakeholders to align server infrastructure with organizational goals and regulatory requirements. This position will be a technology advocate throughout the organization for the effective application of technology to meet business needs and to support business changes and growth. Technology functions include cloud computing, database, storage, data protection, virtualization, hyperconverged infrastructure, server automation, monitoring and application delivery.

Experience:

• Preferred three to five (3 to 5) years of experience in implementing and managing Windows and Open Systems server infrastructure hybrid cloud solutions in an enterprise environment; healthcare experience preferred.
• Highly experienced information systems professional with a strong technical background and proven track record of accomplishments in a large, complex multi-level organization .
• Strong technical knowledge of VMWare ESX and Microsoft Hyper-V.
• Expertise in Microsoft Windows, Linux and AIX operating systems and management.
• Familiar with hyperconverged infrastructures such as VxRail.
• Familiar with Microsoft Azure Arc, System Center, Admin Center and SCCM.
• Familiar with cloud platforms (e.g., AWS, Azure, Google Cloud).
• Experience in infrastructure-as-code (e.g., Terraform, CloudFormation) and containerization (e.g., Docker, Kubernetes).
• Experience in scripting (PowerShell, Python, Bash, etc.)
• Familiar with application delivery solutions such as Citrix.
• Experience with storage and data protection replication methodologies.
• Experience with Epic Infrastructure such as Hyperspace.
• Experience with ITSM functionalities such as change control, CMDB and ticketing systems.
• Strong knowledge of healthcare information systems (e.g., Epic, Cerner), cybersecurity and clinical operations.
• Prior experience delivering high availability systems in a 24/7 environment across geographically dispersed business units.
• Demonstrated ability to facilitate evaluation of technologies and achieve consensus on technical standards and solutions among a diverse group of information technology professionals.
• Demonstrated commitment to customer service who has provided responsive and effective support, developed solid working relationships with customers, and delivered high quality, value-added services that met/exceeded customer expectations.
• Equally adept at developing technology strategies and the operation of existing technical infrastructures. Significant experience and knowledge of computing architecture and implementation of networked computing structures.
• Polished professional with demonstrated information technology experience and strong communication skills that can rapidly gain and maintain credibility with customers and IT colleagues.
  
  

Education:

• Bachelor’s degree in Information Technology, Computer Science, Healthcare Administration or related field strongly desired or an equivalent combination of education and experience.
  
  

Licenses/Certifications:

• Preferred certifications include Microsoft Certified: Azure Fundamentals, VCP-DCV, ECSA.
  
  

Essential Functions:

• Responsible for installation and maintenance of server infrastructure along with upgrading/configuration and the life cycle management of hardware.
• Monitors functions of server infrastructure to ensure acceptable performance.
• Creates and maintains documentation related to server configuration and environments.
• Serves as subject matter expert across server operating systems and solutions (Microsoft Windows Server, Linux, AIX, VMWare ESX, Microsoft Hyper-V)
• Troubleshoots and resolves server and virtualization incidents.
• Maintain server patching to address security vulnerabilities.
• Collaborate with cloud compute architect to design and build functional server environments.
• Provide level 2 escalation support and troubleshooting to resolve complex server incidents and tasks.
• Stay current on cloud and systems engineering trends (e.g., serverless computing, containerization, AI-driven automation) and evaluate their potential to enhance TGC operations.
• Ensure systems, applications and data are high availability, backed up and/or replicated to meet disaster and business recovery requirements.
• Implement and enforce security requirements to protect Azure-based systems and data.
• Anticipates and provides solutions for complex problems and issues, recommends upgrades and enhancements. Rapidly absorbs complex technical and conceptual information to identify issues and implications. Able to present understandable alternatives to both technical and non-technical individuals at all levels of the organization.
• Monitors industry trends, maintains knowledge of developments in cloud computing, database, storage, data protection, virtualization, hyperconverged infrastructure, server automation, monitoring and application delivery.
• Promotes the use of TGC’s PMO methodology and standards to manage IT initiatives.
• Demonstrates commitment to customer service by providing responsive and effective support, developing solid working relationships with customers and IT colleagues, and delivering high quality, value-added services that exceed customer expectations.
• Demonstrates a commitment to excellence in Customer Service with all internal and external customers of TGC.
• Performs related duties as assigned and unrelated duties as requested.
  
  

Other Duties: Other duties as assigned.

About Us

Joining the Guthrie team allows you to become a part of a tradition of excellence in health care. In all areas and at all levels of Guthrie, you’ll find staff members who have committed themselves to serving the community.

The Guthrie Clinic is an Equal Opportunity Employer.

The Guthrie Clinic is a non-profit, integrated, practicing physician-led organization in the Twin Tiers of New York and Pennsylvania. Our multi-specialty group practice of more than 500 physicians and 302 advanced practice providers offers 47 specialties through a regional office network providing primary and specialty care in 22 communities. Guthrie Medical Education Programs include General Surgery, Internal Medicine, Emergency Medicine, Family Medicine, Anesthesiology and Orthopedic Surgery Residency, as well as Cardiovascular, Gastroenterology and Pulmonary Critical Care Fellowship programs. Guthrie is also a clinical campus for the Geisinger Commonwealth School of Medicine.
Remote working/work at home options are available for this role.

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.

TITLE: SERVER

PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers.

ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position.

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.

I. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits.

A. Servers check sections in the dining room for readiness for customers.

B. Ensure that tables, booths, and chairs are clean.

C. Clean dining room windows and carpet.

D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth.

E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean.

F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full.

II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables.

A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard.

B. Determine how many customers are in the party, and which server's section is next in the rotation.

C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters.

D. Escort customers to the table, walking at a casual pace, not rushing the customers.

E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal.

F. Deliver menus to the customers and inform them that their Server will be right with them.

III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section:

A. Servers will greet his/her tables within 2 minutes of the customers being seated.

B. Bring all serviceware to the table when you greet your customers at the table.

C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders.

D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order.

E. Enter appetizer and beverage orders into SUS, the Point of Sale system.

F. Prepare beverages, and deliver beverages, on tray, to customers' table.

G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order.

H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share.

I. Enter entree orders into SUS, the Point of Sale system.

J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives.

K. Prebus table of any dishes that the customer is finished with.

L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest.

M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with.

N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share.

O. Enter dessert orders into SUS, the Point of Sale system

P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with.

Q. Deliver any needed/requested packaging for leftover menu items.

R. Servers deliver checks and process customers' payments rapidly, within 3 minutes.

S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs.

IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders.

VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team.

VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized.

VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including:

- A. Ensuring that tables, booths, and chairs are clean.
- B. Cleaning dining room windows and carpet
- C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth.
- D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean.
- E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full.

IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as:

- A. Filling salad bar by prescribed method (in restaurants with salad bars.)
- B. Restocking server station.
- C. Cleaning shelves. Some are reached by use of a stepladder.
- D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution.
- E. Washing dishware as instructed.
- F. Filling condiment shakers in assigned section or station.

X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as:

- A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield.
- B. Vacuum any carpeted areas of dining room.

NON·ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions.

- A. Washing dishes with automatic dishwasher as instructed during cleanup times.
- B. Mopping and other cleaning of other areas other restaurant.

MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job.

A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace.

B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes:

1. Lifting completed menu items, delivering them to tables, and serving customers.
2. Bending and stooping. Must be able to bend over to serve customers.
3. Standing and walking. The majority of on job time is spent standing and walking.
4. Must have sufficient visual ability to perform the essential functions of the job.
5. Must be able to communicate with supervisors, co-workers, and customers.
6. Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees.

C. Self-control. Must be able to work under conditions of stress due to pressures from volume of business, time and variety of orders, while maintaining self composure and interacting effectively with co-workers and supervisors.

D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner.

EQUIPMENT USED:

Serving tray, ticket book, flatware, and serving trays.

"Point of Sale Computer'. Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders.

"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 air dry and are sorted for storage.

"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.

"Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products.

"Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products.

"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.

"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.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

KOMO/KUNS is looking for a dynamic full-time Anchor.

In addition to being an outstanding journalist, you need to be a team leader.

Our anchors are leaders who participate in the planning of our shows and produce content regularly across all platforms.

A competitive passion to win and openness to innovation is mandatory! Our winning candidate will be someone who embraces social media and knows how to consistently engage with the audience.

Collaboration is a big part of this role! The ideal candidate will have: Strong Leadership skills Smooth/pleasant delivery Strong understanding of producing content for digital platforms.

Strong writing skills and news judgment Sharp video shooting and editing skills Exemplary communication skills Requirements and Qualifications: You must have at least 5 years of on-air experience Live commercial television experience is a must A track record of engaging with viewers in social media.

Strong 'in-the-field and live' skills Exceptional written communications skills using a conversational writing style Strong editorial judgment and a proven ethical foundation While applying online, please include a link to your online demo reel EEO AND INCLUSIVITY: Sinclair is proud to be an equal opportunity employer and a drug free workplace.

Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.

The base salary compensation range for this role is $150,000.00 to $200,000.00.

Final compensation for this role will be determined by various factors such as a candidate’s relevant work experience, skills, certifications, and geographic location.

Full time positions are eligible for benefits that include participation in a retirement plan, quarterly and annual incentive plan bonuses, life and disability insurance, health, dental and vision plans, flexible spending accounts, 15 paid vacation days, 2 paid personal days, 9 paid holidays, 40 hours of paid sick leave, parental leave, and employee stock purchase plan.

Tennis Channel is evolving into a modern sports media powerhouse—streaming-forward, culturally tuned-in, and built for fans wherever they watch.

As our podcast portfolio continues to grow, social-first video is a critical driver of discovery, engagement, and fandom.

From marquee conversations to raw, personality-driven moments, we’re building podcast content designed to live far beyond the full episode.

We’re hiring a Freelance Social & Digital Video Editor, Podcast to own the creation of all social and digital video clips for a tennis-specific podcast franchise.

This role sits at the intersection of podcast production, social storytelling, and platform-native editing—transforming long-form conversations into compelling short-form moments that resonate across platforms.

You’ll report to the Director of Social Media and work closely with the VP, Executive Producer, collaborating with podcast producers, hosts, and the broader social, content and app teams to shape how our podcast shows up across the digital ecosystem.

This freelance role is onsite in our Santa Monica, CA office and is expected to be approximately 8 hours per day, Monday–Thursday.

This freelance engagement is anticipated to run through early December 2026.

In this role, you will: Own Podcast-to-Social Video Execution Edit all short-form and mid-form video clips derived from full podcast episodes for use across social and digital platforms.

Identify standout moments that are insightful, entertaining, emotional, or culturally relevant and translate into high-performing clips.

Ensure all podcast video content aligns with Tennis Channel’s brand voice, visual standards, and storytelling approach.

Create Platform-Native Social Content Edit with platform best practices in mind across Instagram, TikTok, YouTube, X, and emerging platforms.

Deliver multiple versions of clips optimized for different formats (vertical, square, horizontal) and audience behaviors.

Incorporate captions, graphics, motion elements, and pacing that maximize watch time, engagement, and shareability.

Collaborate Across Podcast & Social Teams Partner closely with podcast producers, hosts, and social strategists to understand episode goals and promotional priorities.

Work with the Director of Social to align clip output with broader social strategies, content calendars, and growth goals.

Coordinate with the VP, Executive Producer to ensure editorial quality and creative consistency across episodes.

Support Editorial Planning & Workflow Manage editing timelines tied to episode drops, tentpoles, and key tennis moments.

Maintain an organized workflow for sourcing footage, versioning clips, and delivering assets on schedule.

Proactively suggest new clip ideas, recurring formats, or visual approaches to evolve the podcast’s social presence.

Elevate the Podcast Brand Bring creative ideas to how podcast moments are packaged visually—leaning into personality, fashion, culture, and tennis fandom.

Stay current on social video trends, editing styles, and platform shifts to keep content fresh and competitive.

Help shape a recognizable visual identity for Tennis Channel podcasts across digital and social.

Qualifications: 3–5 years of experience editing digital and social video content, with specific experience editing podcasts preferred Strong understanding of social-first storytelling and platform-specific video best practices Proven experience creating short-form video clips from long-form podcast or interview content Proficiency in Adobe Premiere Pro (After Effects, Photoshop, or similar tools a plus) Ability to work quickly and collaboratively in a fast-paced, deadline-driven environment Strong editorial judgment with an eye for pacing, tone, and narrative clarity Passion for sports, culture, and tennis strongly preferred Tennis Channel is proud to be equal opportunity employer and a drug free workplace.

Employment practices will not be influenced or affected by virtue of an applicant's or employee's race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, military or veteran status or any other characteristic protected by law.

About PickleballTV Pickleballtv (PBTV) is the 24-hour television home of America’s fastest growing sport.

With coverage of tournaments throughout the year, the network offers 1,000 plus hours of live matches from the game’s top professionals and biggest stars.

PBTV also provides viewers with first-class instruction, exclusive lifestyle programming and studio news content and more.

About Tennis Channel Tennis Channel is the media home to two twenty-four-hour television networks, a subscription streaming service, online magazine and podcasts dedicated to the sport and its unique lifestyle.

The tennis-media hub is home to every aspect of the wide-ranging, worldwide tennis community.

Tennis Channel is carried nationwide by every one of the top ten pay-TV service providers.

About Sinclair Sinclair, Inc.

(Nasdaq: SBGI) is a diversified media company and a leading provider of local news and sports.

The Company owns, operates and/or provides services to 178 television stations in 81 markets affiliated with all major broadcast networks; owns Tennis Channel, the premium destination for tennis enthusiasts; multicast networks CHARGE, Comet, ROAR and The Nest.

Sinclair’s AMP Media produces a growing portfolio of digital content and original podcasts.

Additional information about Sinclair can be found at .

About the Team The life-blood of our organization is our people.

We have a compelling story, a goal-oriented culture, and we take really good care of people.

How good? Here is a glimpse: great benefits, open-door policy, upward mobility and a strong desire to see you succeed.

Ready to be part of a winning team? Let’s talk.

The base salary compensation range for this role is $300.00 per day (M-Thurs, 8 hours a day).

Final compensation for this role will be determined by various factors such as a candidates’ relevant work experience, skills, certifications, and geographic location.

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