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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: 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.

JOB DESCRIPTION

Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions

Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.

Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).

Maintain accurate logs for raw, treated, and post-treatment water.

Conduct trend analysis to identify areas with continuous improvement opportunity.

Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.

Manage water inventory through planning and predicting production of potable water and purchase of city water.

Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.

Participate in maintenance planning and troubleshooting of water system components.

Maintain sanitary design and hygienic standards for all water contact infrastructure, including:

CIP rinse and final rinse water.

Direct-contact water used in equipment, valves, and product pathways.

Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).

Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.

Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.

ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.

Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.

Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.

Lead water-related corrective action investigations and preventive action documentation.

Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.

Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.

Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.

Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.

Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.

Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.

Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.

Competencies

Page Break Problem Solving/Analysis

Integrity

Dependable

Strong Communication Skills

Teamwork

Innovative

Computer Skills

Time Management/Initiative

Attentive to detail

Continuous Learning

Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications

Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.

2+ years in dairy manufacturing, water treatment, or environmental monitoring.

Understanding of CIP systems, dairy sanitation, and hygienic design principles.

Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.

Experience with microbial testing, water analysis equipment, and trend evaluation.

Preferred Education

, Experience & Certifications

Bilingual in English/Spanish.

HACCP and/or Preventive Controls Qualified Individual certification.

Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.

Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.

Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.

JOB DESCRIPTION

Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions

Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.

Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).

Maintain accurate logs for raw, treated, and post-treatment water.

Conduct trend analysis to identify areas with continuous improvement opportunity.

Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.

Manage water inventory through planning and predicting production of potable water and purchase of city water.

Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.

Participate in maintenance planning and troubleshooting of water system components.

Maintain sanitary design and hygienic standards for all water contact infrastructure, including:

CIP rinse and final rinse water.

Direct-contact water used in equipment, valves, and product pathways.

Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).

Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.

Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.

ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.

Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.

Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.

Lead water-related corrective action investigations and preventive action documentation.

Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.

Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.

Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.

Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.

Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.

Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.

Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.

Competencies

Page Break Problem Solving/Analysis

Integrity

Dependable

Strong Communication Skills

Teamwork

Innovative

Computer Skills

Time Management/Initiative

Attentive to detail

Continuous Learning

Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications

Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.

2+ years in dairy manufacturing, water treatment, or environmental monitoring.

Understanding of CIP systems, dairy sanitation, and hygienic design principles.

Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.

Experience with microbial testing, water analysis equipment, and trend evaluation.

Preferred Education

, Experience & Certifications

Bilingual in English/Spanish.

HACCP and/or Preventive Controls Qualified Individual certification.

Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.

Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.

Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.

JOB DESCRIPTION

Position Summary The Water Specialist ensures all product contact water (city water and plant generated potable water) used in the facility meets regulatory FDA Grade ‘A' Pasteurized Milk Ordinance (PMO) requirements and internal food safety and quality standards. This role oversees water treatment systems, monitors water quality, supports compliance with FDA/FSMA, and ensure all water used in manufacturing, sanitation, ingredient preparation and CIP systems is compliant with internal, customer, and regulatory expectations. Essential Functions

Water Quality Monitoring & ControlConduct routine sampling/testing following PMO Chapter 7 and company requirements.

Maintain and calibrate water analysis equipment (e.g. chlorine meters, turbidity meters…).

Maintain accurate logs for raw, treated, and post-treatment water.

Conduct trend analysis to identify areas with continuous improvement opportunity.

Water System ManagementMonitor and maintain water treatment, filtration, RO, UV and/or chemical dosing systems.

Manage water inventory through planning and predicting production of potable water and purchase of city water.

Ensure proper functioning of backflow preventers, piping, storage tanks and distribution systems.

Participate in maintenance planning and troubleshooting of water system components.

Maintain sanitary design and hygienic standards for all water contact infrastructure, including:

CIP rinse and final rinse water.

Direct-contact water used in equipment, valves, and product pathways.

Auxiliary systems (condensate of whey/evaporator water reuse, RO water, softened water).

Ensure proper function and sanitation of water filtration, reverse osmosis/polishers, chemical treatment (chlorination, chlorine dioxide generation…), UV systems, and CIP integrated water routes.

Partner with Maintenance to troubleshoot water heaters, boilers, supply lines, and backflow preventers.

ComplianceEnsure water quality meets PMO Chapter 7 requirements, FDA/FSMA Preventive Controls, and state dairy regulations.

Maintain complete water system records for FDA/state inspections, IMS audits, and third-party audits.

Support hazard analyses (HACCP/PC) with specific focus on water as an ingredient and indirect-contact risk factor.

Lead water-related corrective action investigations and preventive action documentation.

Documentation, Reporting & Continuous ImprovementMaintain water sampling schedules, test results, calibration records, and system maintenance documentation.

Update and manage SOPs and SSOPs for dairy water systems, CIP water use, and water testing protocols.

Provide monthly reports to Quality/Food Safety leadership summarizing trends, deviations, and system performance.

Identify opportunities to optimize water usage, reduce chemical consumption, and improve microbial control.

Training & Cross-Functional SupportTrain CIP operators, production, and sanitation teams on proper water quality expectations and testing procedures.

Support Engineering during new equipment installations or modifications to ensure water contact areas meet sanitary design.

Serve as the dairy plant's subject matter expert during customer visits, SQF/BRC audits, and regulatory inspections.

Competencies

Page Break Problem Solving/Analysis

Integrity

Dependable

Strong Communication Skills

Teamwork

Innovative

Computer Skills

Time Management/Initiative

Attentive to detail

Continuous Learning

Page Break Supervisory ResponsibilityThis position has no supervisory responsibilities but will provide guidance and direction to plant staff.Work EnvironmentThis job operates in an office, lab and plant environment. While performing the duties of this job, the employee is occasionally exposed to fumes or airborne particles, moving mechanical parts and vibration. Exposed to extreme temperature variations. The noise level in the work environment and job sites can be loud.Position Type/Expected Hours of WorkThis is a full-time position, typically working Monday through Friday. This position may require some work on weekends and holidays.TravelLess than five percent travel expected for this position. Required Education, Experience & Certifications

Associate's or Bachelor's degree in Food Science, Dairy Science, Microbiology, Environmental Science, or related field—or equivalent experience.

2+ years in dairy manufacturing, water treatment, or environmental monitoring.

Understanding of CIP systems, dairy sanitation, and hygienic design principles.

Familiarity with PMO Chapter 7, FSMA, and state dairy regulatory requirements.

Experience with microbial testing, water analysis equipment, and trend evaluation.

Preferred Education

, Experience & Certifications

Bilingual in English/Spanish.

HACCP and/or Preventive Controls Qualified Individual certification.

Experience with RO systems, evaporator condensate reuse (COW), and dairy utility systems.

Knowledge of SSOP development, CIP troubleshooting, and environmental microbiology.

Additional Eligibility QualificationsMinimum age requirement is 18. Other DutiesPlease note this job description is not designed to cover or contain a comprehensive listing of responsibilities, duties or tasks that are required of the employee for this job. Responsibilities, duties and tasks may change at any time with or without notice.

Job DescriptionAt Boeing, we innovate and collaborate to make the world a better place.

We’re committed to fostering an environment for every teammate that’s welcoming, respectful and inclusive, with great opportunity for professional growth.

Find your future with us.Boeing Commercial Airplanes is excited to offer opportunities for a Metal Surface Processor to join our Fabrication team in Auburn, Algona and Puyallup, Washington.As a Metal Surface Processor, you’ll be part of a skilled team responsible for preparing metal components for aerospace applications through specialized surface treatment processes.

From cleaning and masking to anodizing and coating, your work will directly support the quality and performance of parts built for flight.

This role requires precision, technical ability, and a strong commitment to safety as you work with complex equipment and follow detailed procedures to ensure each component meets exact specifications.You will play a critical role in upholding our commitment to safety and quality standards and ensuring that all operations meet regulatory compliance and operational excellence.

If you are detail-oriented, possess strong technical skills, and thrive in a collaborative environment, we invite you to apply and join our mission to deliver excellence in aviation.Position Responsibilities:Review the tie-in book or standard operating procedures to understand daily work assignments.

Provide comprehensive oral or written shift handoffs to ensure seamless workflow continuity.Monitor the workload in the area and coordinate task flow to optimize shop utilization.

Proactively report issues or request additional support as necessary.Identify, separate, and prepare parts according to work orders and chemical recipes (e.g., alkaline, emulsion, paint strip, sandblast, passivate) prior to racking.Conduct thorough inspections of materials to verify proper cleaning, etching, rinsing, and other processes to ensure optimal adhesion and coating quality.

Perform visual checks post-process to confirm uniform coverage.Apply approved masking materials and coatings based on technical drawings or tooling specifications in preparation for plating or painting operations.Determine appropriate racking methods for complex part geometries, ensuring proper contact to prevent burning.

Inspect, remove, and report any damaged racks or clips.Rack and unrack parts while verifying correct part numbers and chemical processes as per work orders.

Ensure no overloading or air pocket formation occurs during handling.Operate material handling systems, including cranes, hoists, and carts, safely to transport parts and materials through processing areas.Operate and monitor cleaning, Dow Coating, anodizing, dyeing, alodine, and rinsing tanks.

Determine correct dip times and maintain appropriate temperatures and solution levels.Perform specific treatments such as sulfuric/chromic acid dips on 75 ST parts formed on Cerro Bend.

Apply alodine touch-ups or chromadize as required.Assist in maintaining chemical strength by accurately measuring and adding solutions.

Estimate material surface area to prevent generator overloads.Start generators, operate control panels, and utilize overhead cranes to load/unload tanks and transfer processed items between stations.Strip anodizing from racks using caustic soda and nitric acid.

Clean tanks, crocks, and equipment to ensure safe and efficient operations.Mark, oil, wrap, and route completed parts according to drawings or work orders.

Ensure correct parts are matched to work orders and transferred to Quality Assurance (QA) for inspection.Handle and dispose of hazardous materials (e.g., alodine, acids, solvents) in accordance with safety procedures.

Complete all required on-the-job training and maintain necessary certifications.Physical Demands and Potential Hazards:Perform physical tasks that include lifting weights ranging from 10-15 lbs to 15-35 lbs.Engage in various movements such as reaching, handling, turning, twisting, lifting, lowering, climbing, balancing, bending, kneeling, crouching, and squatting.Work in environments that may involve contact with metals, solvents, and coolants.Operate in proximity to moving parts and tools, sharp cutters, and potential slipping hazards.Adapt to varying noise levels and atmospheric conditions.Utilize personal safety gear to protect face/eyes, hands/arms, and feet while performing job duties.This position is expected to be 100% onsite.

The selected candidate will be required to work onsite at one of the listed location options.This position must meet Export Control compliance requirements, therefore a “US Person” as defined by 22 C.F.R.

§ 120.15 is required.

“US Person” includes US Citizen, lawful permanent resident, refugee, or asyleeCurrent Boeing employees working in Puget Sound and Portland must submit an Employee Request Transfer (ERT) to be considered in the eligible candidate pool.

Resumes of current Puget Sound Boeing employees submitted via Careers at Boeing will not be considered.Basic Qualifications:1+ years of experience using basic math (e.g.

addition, subtraction, multiplication and division).1+ years of experience or training reading and interpreting drawings or blueprints.1+ years of experience working with hazardous materials.Must be able to lift, push and pull up to 35 poundsPreferred Qualifications:Experience operating cranes.Typical Education & Experience:High school graduate or GED preferred.Relocation:Relocation assistance is not a negotiable benefit for this position.

Candidates must live in the immediate area or relocate at their own expense.Drug Free Workplace:Boeing is a Drug Free Workplace where post offer applicants and employees are subject to testing for marijuana, cocaine, opioids, amphetamines, PCP, and alcohol when criteria is met as outlined in our policies.Union Representation Statement:This is an hourly position governed by the International Association of Machinists (IAM-751) Collective Bargaining agreement.Shift Work Statement:This position is for a variety of shifts.Total Rewards & Pay TransparencyAt Boeing, we strive to deliver a Total Rewards package that will attract, engage and retain the top talent.  Elements of the Total Rewards package include competitive base pay and variable compensation opportunities.  The Boeing Company also provides eligible employees with an opportunity to enroll in a variety of benefit programs, generally including health insurance, flexible spending accounts, health savings accounts, retirement savings plans, life and disability insurance programs, and a number of programs that provide for both paid and unpaid time away from work.  The specific programs and options available to any given employee may vary depending on eligibility factors such as geographic location, date of hire, and the applicability of collective bargaining agreements.Pay: $24.32/hour, with potential to earn up to $53.30/hour in accordance with the terms of the relevant collective bargaining agreement.Applications for this position will be accepted until Apr.

11, 2026Language Requirements English PreferredRelocation Relocation assistance is not a negotiable benefit for this position.Visa Sponsorship Employer will not sponsor applicants for employment visa status.Shift This position is for variable shiftEqual Opportunity Employer:Boeing is an Equal Opportunity Employer.

Employment decisions are made without regard to race, color, religion, national origin, gender, sexual orientation, gender identity, age, physical or mental disability, genetic factors, military/veteran status or other characteristics protected by law.

Position: Metal Plater / Line Operator (training provided to right candidate- read full description before applying)Company: Nico Products / Minneapolis MN2nd Shift: 3:00pm - 1:00am Monday - Thursday (+OT as needed)Note: Candidates hired for this position will be required to train on 1st shift (5:00am-3:00pm M-Th) for 3-6 months.Wage: $26.00/Hour + DOQSigning Bonus: $1500 (new hires only)
(Employment/staffing agencies - please do not reach out about this ad. We only hire direct.)____________________

Metal finishing and plating touches everything - medical devices, aerospace, defense, tools, hardware, and critical U.S. manufacturing. Most people don't know this industry exists. That's okay.

Our trade is not taught in schools. We'll train you! Training involves both hands-on training and online coursework, related to plating processes, metals, and chemical properties.

What we can't train? Work ethic. Reliability. Initiative.

If you show up, stay focused, and want to grow - this is a real career path with long-term opportunity!

____________________

What to Know Before Applying: (We want you to read this carefully)

Attendance matters: We rely on our team being here when scheduled. Our success depends on employees that show up to work. That means showing up every day, on time, and not leaving early. We reward strong attendance with bonuses!

Strict security protocols: Personal mobile devices must be locked up during shifts (available only on breaks and in designated areas).

Warehouse environment: Exposure to heat, humidity, dust, and noise. This is hands-on, active work. We have a clean warehouse and are compliant with OSHA, Federal, and State regulations.

Career-oriented: Youll have the chance to grow with us if you bring a strong work ethic and initiative. Growth can be becoming an expert in the position, becoming a lead/trainer, changing departments, or going into a supervisor/manager role. It all depends on what interests the employee and the effort put forth by the employee.

We conduct in-person interviews only: This position is located in Minnesota. We do not conduct virtual interviews. If you do not currently reside in MN, you must have definite relocation plans in place before being considered for an interview. There is a place to explain in the screener questions included with this ad.
____________________

What You'll Do

• Perform plating operations per specifications and quality standards
• Set up, monitor, and control plating lines and chemical baths
• Process parts for required durations per shop paperwork
• Inspect parts for thickness, defects, and quality compliance
• Verify correct racking prior to plating
• Operate and assist with plating tanks and rinse systems
• Complete all required paperwork accurately
• Follow all safety procedures and properly use PPE
• Identify and report process or equipment issues
• Maintain a clean and organized work area
• Work independently while meeting production goals

This is active workyoull be on your feet, using your hands, and staying focused. If you like staying busy, personal accountability, and seeing tangible results of your efforts, youll thrive here!

____________________

What We're Looking For

• Reliable attendance and strong work habits (showing up matters hereyour team counts on you!)
• 0-2 years plating or manufacturing experience
• Ability to follow directions, and work safely
• Attention to detail
• Basic math and measuring skills
• Comfort with tools like rulers/tape measures and digital systems (computers/tablets)
• Teamwork and cooperative mindset
• Commitment to safety and quality standards
• Forklift experience is a plus!
• Interest in industry certifications (CEF/NASF)
• Desire to meet production and performance expectations
• U.S. work authorization
• MUST be able to speak, read, write, and understand English

____________________

What We Offer (Perks & Benefits)

We invest in people who invest in their work.

• Competitive Pay and Signing Bonus
• Work-Life Balance: 4-day work week (MonThurs) + overtime on Friday as needed
• Reviews & Raises: Performance reviews at 60 days, 6 months, then twice a yearraises available if expectations are met
• Bonuses: Quarterly profit-sharing + attendance rewards
• Paid Time Off: Holidays, PTO, Sick & Safe time, and an extra paid day off for your work anniversary
• Retirement Support: 401k with company contributions
• Insurance Coverage: Medical, Dental, Vision, Life insurance, Long-Term Disability, Pet, FSA, and more!
• Paid Extras: Uniforms, prescription safety glasses, safety boots, referral bonuses, and more

____________________
APPLICATION PROCESS:

• Upload a current resume & answer the questions provided (completing this task provides a little insight into you and helps us determine the best candidates to interview). Thoughtful answers are expected.
• No need to reach out and verify if the application was received. If you receive an email/text response when you submitted the application, then you'll know it was received. Contacting HR does NOT increase chances of an interview.
• If you are selected for an interview, you will be contacted via text/email. (As part of our selection process, while onsite for an interview, you MUST PASS A BASIC MATH TEST within 10 minutes to move on to the interview phase.)
• Expect a response within 14 days of your application.

____________________

Security: This position operates within a secure manufacturing facility. All employees must adhere to strict security policies, including restrictions on personal electronic devices, access control, and documentation procedures.

Equal Opportunity Employer. The Lindgren Group, including Avtec Finishing and Nico Products, is an equal opportunity employer and is committed to creating an inclusive environment for all employees. Veterans are encouraged to apply!

Work Authorization / Security Clearance:

The Lindgren Group must comply with ITAR (International Traffic in Arms Regulations). These regulations may restrict persons of non-US citizen status from working/participating/observing/or other forms of gathering knowledge about certain activities within the company.

Disclaimer:

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time, with or without notice.

For more information on our company, visit: