Xylem And Phloem Function Jobs in Usa

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Pharmacy Technician - IV Cert
Salary not disclosed
Baytown, TX 4 days ago
FT - Evenings
Previous Hospital Experience - Strongly Preferred

At Houston Methodist, the Pharmacy Technician position is responsible for completing a variety of routine pharmacy services related to medication acquisition which may include, but are not limited to triaging phone calls, repackaging medications, dispensing medications, labeling medications, charging/crediting medications, compounding medications, and inventorying medications. This position ensures optimal patient safety and customer service.
FLSA STATUS
Non-exempt

QUALIFICATIONS

EDUCATION
  • High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)
  • Two years of college preferred

EXPERIENCE
  • Zero experience; one year of Pharmacy Technician experience applicable to the specific work setting (e.g., hospital, specialty pharmacy) highly preferred

LICENSES AND CERTIFICATIONS
Required
  • Texas Pharmacy Technician Registration or Texas Registered Pharmacist Intern required and
  • IV Certification - Intravenous certification (Various) - Various Issuers

SKILLS AND ABILITIES
  • Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluations
  • Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
  • Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
  • Proficient in performing accurate calculations required for usual dosage determinations
  • Possesses proficient computer knowledge; operates multiple computer systems to include, hospital/pharmacy related software, drug preparation pumps/devices, packaging and labeling machines, automated drug dispensing equipment, prescription balances, and portable data processing units
  • Exhibits strong interpersonal and team player skills with all levels of the healthcare team and assures delivery of excellent customer service to all patients, visitors, physicians and co-workers


ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS
  • Promotes a positive work environment and contributes to a dynamic, team focused work unit that actively helps one another to achieve optimal department results. Collaborates with other health care professionals as needed for problem resolution and/or achievement of identified patient specific goals.

SERVICE ESSENTIAL FUNCTIONS
  • Assists with optimizing the safety and efficiency of pharmacy operations and to support the workflow needs of the pharmacy department.
  • Contributes in department efforts to resolve drug related problems and maximizing patient care.

QUALITY/SAFETY ESSENTIAL FUNCTIONS
  • Performs efficient and safe medication distribution functions such as, but not limited to: telephone triage, repackaging of medications, labeling medications, charge/credit of medications, compounding medications, and inventory of medications.
  • Provides support to the workflow and reports any problems to the appropriate parties. Accurately documents and completes paperwork for the assigned role/function.
  • Reports “near misses” and inputs errors promptly to improve processes and identify trends. Contributes to identification of corrective actions and improvement activities, and to meeting department and hospital targets for quality and safety.

FINANCE ESSENTIAL FUNCTIONS
  • Uses resources efficiently; does not waste supplies. Recommends solutions in achieving departmental objectives.
  • Self-motivated to independently manage time effectively and prioritize daily tasks.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS
  • Participates in department projects activities and seeks opportunities to expand learning beyond baseline competencies with a focus on continual development as a Pharmacy Technician.


SUPPLEMENTAL REQUIREMENTS
WORK ATTIRE
  • Uniform: No
  • Scrubs: Yes
  • Business professional: No
  • Other (department approved): No

ON-CALL*
*Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.
  • On Call* No

TRAVEL**
**Travel specifications may vary by department**
  • May require travel within the Houston Metropolitan area No
  • May require travel outside Houston Metropolitan area No


QUALIFICATIONS

EDUCATION
  • High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)
  • Two years of college preferred

EXPERIENCE
  • Zero experience; one year of Pharmacy Technician experience applicable to the specific work setting (e.g., hospital, specialty pharmacy) highly preferred

LICENSES AND CERTIFICATIONS
Required
  • Texas Pharmacy Technician Registration or Texas Registered Pharmacist Intern required and
  • IV Certification - Intravenous certification (Various) - Various Issuers


Company Profile:

Houston Methodist Baytown Hospital brings the expertise and latest technology of Houston Methodist to Baytown and surrounding counties. The skilled and compassionate physicians, nurses and staff provide unsurpassed medical care in a close-to-home, state-of-the-art facility. Houston Methodist Baytown is committed to meeting the needs of its growing community through the ongoing facilities master plan expansion project, which includes a new, expanded emergency department, a five-story patient tower, outpatient center, renovated Cancer Center, neonatal intensive care unit and the addition of technologically advanced operating rooms.

Houston Methodist is an Equal Opportunity Employer.

permanent
Milwaukee Streetcar Operations Manager
$37.02 - 45.67
Milwaukee, WI 3 days ago

Transdev inMilwaukee, WIis hiring an Operations Manager.This position will lead daily rail operations for Milwaukee’s modern streetcar system. This role oversees operators, dispatch, service delivery, and safety coordination in a highly visible, federally regulated transit environment. The Operations Manager will have the opportunity to shape operations in a growing streetcar system.



Transdev is Proud to Offer:



Annual range for this role is $77K-95K a year based on experience



Benefits include:




  • Vacation: 1 week vacation

  • Sick days: 7 days

  • Holidays: 12 days; 8 standard and 4 floating

  • Other standard benefits: 401(k) retirement plan, medical, dental and vision, life insurance, short-term disability, voluntary long-term disability.


Benefits may vary depending on location policy. The above represents the standard Corporate Policy.



Key Responsibilities:




  • Assumes first-line supervision of location employees. Ensures company policies and procedures are followed.

  • Have direct interface with the City of Milwaukee

  • FTA/State DOT oversight exposure

  • Coordinates daily transit operations' dispatching and in-service monitoring.

  • Completes necessary daily and/or weekly reports for company and customer.

  • Tracks and maintains employee attendance system and processes driver and operations staff vacation requests. Maintains/orders necessary driver and staff uniforms.

  • Monitors and evaluates Operations activities. Includes: vehicle on-time statistics, missed runs, customer complaint data, accident data, road call data, and other operations-related functions

  • Assists with supervision of location staff. Communicates job requirements and expectations. Monitors the performance of staff and provides coaching and guidance as required.

  • Shall be fully trained and capable of running other departments in the event of a vacancy.

  • In conjunction with the Safety Manager, ensures all federal, state, local and company recordkeeping requirements are met.

  • May assists in accident/incident investigation, including any needed on-site assistance and support to safety and training personnel.

  • Coordinates with the safety and training department to ensure all safety goals and directives are met.

  • Ensures that all manifests are performed accurately and timely.

  • Manage Dispatch and Operator schedules and validation of pay hours.

  • Assigns manifests and documents assignments manually and in the specified computer system; updates and maintains dispatch.

  • Assists with operator hiring process; administers discipline to operators including recommendations for suspension or termination; oversees activities and supervises driver’s room; documents attendance and enforces uniform policy; counsels’ employees.

  • Performs any other management requests or directives as they relate to the overall function of Transdev. In addition, shall maintain the appropriate license requirement to drive a route as necessary to complete the day’s activity.


Qualifications:




  • 2-3 years of transit supervisory experience preferred.

  • Knowledge of regulatory requirements to assure compliance with applicable Federal, State, and local laws.

  • Experience supervising schedulers, dispatchers, and drivers.

  • Computer literate with working knowledge of Microsoft Office.

  • The ability to prioritize tasks effectively and manage time effectively.

  • The ability to appropriately interact with employees of all levels, including drivers, customers, senior management, client representatives, union officials, and the general public.

  • Work extended hours, including weekends and holidays, if needed.

  • Demonstrate regular and consistent attendance and punctuality.


Physical Requirements:




  • Sit for extended periods (up to 6–8 hours per day); frequently walk for long distances and on possible sloped ground or slippery and uneven surfaces

  • Lift material weighing up to 50 lbs. with or without assistance; occasionally bend, kneel, or crouch to files or equipment stored at ground level

  • Must be able to work shifts or flexible work schedules as needed.


Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Transdev complies with federal and state disability laws and makes reasonable accommodations for applicants and candidates with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, please



Drug-free workplace:



Transdev maintains a drug-free workplace. Applicants must:




  • Be eligible to work in the United States without requiring sponsorship now or in the future (if based in the U.S.).

  • Successfully pass a pre-employment drug screen.


About Transdev: Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.



Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thanks to safe, reliable, and innovative solutions that serve the common good. Find out more at watch an overview video at

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.



Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status.



The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions



of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.



California applicants: PleaseClick Herefor CA Employee Privacy Policy.



Job Category: Operations Management & Supervisory



Job Type: Full Time



Req ID: 6763



Pay Group: 00A



Cost Center: 284



The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.



The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.



Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status, or any other classification protected by federal, state, or local law.



Drug-free workplace



If based in the United States, applicants must be eligible to work in U.S. without restrictions for any employer at any time; be able to pass a drug screen and background check.



California applicants: Please Click Here for CA Employee Privacy Policy.



About Transdev



Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.



Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thank to safe, reliable, and innovative solutions that serve the common good. Find out more at or watch an overview video.



permanent
Physical Therapist I
✦ New
Salary not disclosed
Houston, TX 1 day ago
At Houston Methodist, the Physical Therapist I (PT) position is responsible for assessing patients and developing the therapy plan of care. This position provides education to patients, patient's family members, and/or caregivers and collaborates with other health care professionals as needed for problem resolution and/or achievement of identified patient specific goals. As a member of the patient care team, the PT I position provides direct patient care and has responsibility to deliver exceptional patient care with adherence to safety standards and guidelines to ensure optimal patient safety, customer service, and optimum patient outcomes.

FLSA STATUS
Non-exempt

QUALIFICATIONS

EDUCATION

  • Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section


EXPERIENCE

  • None


LICENSES AND CERTIFICATIONS
Required

  • BLS - Basic Life Support or Instructor (AHA) - American Heart Association and
  • PT - Physical Therapist - State Licensure - Texas Department of Licensing and Regulation_PSV Compact license acceptable according to current ECPTOTE requirements within 90 days


KNOWLEDGE AND ABILITIES

  • Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through on-going skills, competency assessments, and performance evaluations
  • Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
  • Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
  • Competent assessment, organizational and problem-solving skills as evidenced by capacity to prioritize multiple tasks and role components
  • Exhibits strong interpersonal, teamwork and leadership skills with all levels of the healthcare team and assures delivery of excellent customer service to all patients, visitors, physicians and co-workers
  • Possesses proficient computer knowledge; operates multiple computer systems and standard Rehabilitation equipment.
  • Ability to function independently and exercise judgment in interactions with physicians, interprofessional care team and patients and their families
  • Demonstrates professional and technical competence in the selection, evaluation, utilization of treatment plans


ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

  • Promotes a positive work environment and contributes to a dynamic, team-focused work unit that actively helps one another to achieve optimal department results. Seeks guidance from others and collaborates with all members of the interprofessional care team by actively communicating and reporting pertinent patient care information and data in a comprehensive manner.
  • Uses therapeutic communication, which includes active listening and teaching, to establish a relationship with patients, families and interprofessional health care team to collaborate on the plan of care.
  • Serves as resource to co-workers and may assist in teaching and providing guidance to students and support staff. Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.


SERVICE ESSENTIAL FUNCTIONS

  • Performs complete and comprehensive evaluation of patients to identify patient’s level of function and to determine the treatment plan. Develops the plan of care based on evaluation findings and implements the therapy treatment plan.
  • Provides education to patients, patient’s family members, and/or caregivers, based on learning needs. Consistently evaluates the patient’s comprehension and adapts teaching methods accordingly.
  • Collaborates and communicates with the healthcare team modifications to patient’s treatment plan, progress, and discharge planning for achievement of identified patient specific goals. Advocates on patient/family’s behalf to identify and resolve clinical and ethical concerns, utilizing appropriate resources.
  • Contributes towards improvement of department score for patient satisfaction, through peer-to-peer accountability to service standards.


QUALITY/SAFETY ESSENTIAL FUNCTIONS

  • Assesses patients regularly, monitors progress towards treatment goals, modifies goals, and plan or program as indicated. Recognizes complications/limitations associated with certain procedures and collaborates with peers to addresses for optimum outcomes.
  • Provides input of physical therapy-related activities completed by interprofessional health care team, and if necessary, adjusts the plan to improve quality of outcome and maintain the safety of the patient.
  • Identifies opportunities for corrective action and process improvement. Identifies areas of practice improvements with research-based evidence to achieve patient safety outcomes, supported by accurate documentation. Contributes to meeting department and hospital targets for quality and safety.


FINANCE ESSENTIAL FUNCTIONS

  • Maintains accurate and complete documentation of patient education procedures performed in a timely manner in the patient record. Enters accurate charges for services provided as applicable.
  • Uses resources efficiently to maximize utilization of time and equipment. Self-motivated to independently manage time effectively, minimizing incidental overtime, and prioritize daily tasks, assisting coworkers as needed. Meets labor productivity standards by effectively managing established patient load assignments.


GROWTH/INNOVATION ESSENTIAL FUNCTIONS

  • Offers innovative solutions through evidence-based practice/performance improvement projects. Actively participates in departmental projects and hospital committees.
  • Identifies and presents areas for innovation, efficiency and improvement in patient care or unit operations using evidence-based practice literature.
  • Seeks opportunities to expand learning beyond baseline competencies with a focus on continual development as a Physical Therapist. Assists higher level PTs with program development and/or clinical competencies. Ensures own career discussions occur with appropriate management. Completes and updates the My Development Plan on an on-going basis.


SUPPLEMENTAL REQUIREMENTS

  • WORK ATTIRE
    • Uniform: No
    • Scrubs: Yes
    • Business professional: No
    • Other (department approved): Yes

    ON-CALL*
    *Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.
    • On Call* No

    TRAVEL**
    **Travel specifications may vary by department**
    • May require travel within the Houston Metropolitan area No
    • May require travel outside Houston Metropolitan area No


QUALIFICATIONS

EDUCATION
  • Graduate of education program approved by the credentialing body for the required credential(s) indicated below in the Certifications, Licenses and Registrations section


EXPERIENCE

  • None


LICENSES AND CERTIFICATIONS
Required

  • BLS - Basic Life Support or Instructor (AHA) - American Heart Association and
  • PT - Physical Therapist - State Licensure - Texas Department of Licensing and Regulation_PSV Compact license acceptable according to current ECPTOTE requirements within 90 days



Company Profile:

Houston Methodist Hospital is recognized by U.S. News & World Report as the No. 1 hospital in Texas and one of America’s “Best Hospitals.” As a full-service, acute-care hospital located in the Texas Medical Center and the flagship hospital of Houston Methodist, it has evolved into one of the nation’s largest nonprofit teaching hospitals and a leader in innovative medical research with a comprehensive residency program. Two of Houston Methodist’s primary academic affiliates are among the nation’s leading health care organizations: Weill Cornell Medicine and New York-Presbyterian Hospital. Houston Methodist also has affiliations with Texas A&M University and the University of Houston. Houston Methodist Hospital offers unparalleled care for thousands of patients from around the world.

Houston Methodist is an Equal Opportunity Employer.

permanent
Shift Leader - Urgently Hiring
Salary not disclosed
Cheboygan, MI 6 days ago
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.
permanent
Shift Manager - Urgently Hiring
Salary not disclosed
TITLE: Shift Manager (SM)

PURPOSE OF THE POSITION:  The person holding this supervisory position is considered a full time team member and is responsible and accountable for:  the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives.  The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager.  In restaurants with an Assistant Manager, the Shift Manager is the next highest position.

ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful.  These accountabilities are organized according to our six Key Result Areas.

When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant.  The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards.

I. PROFITABILITY

A.Planning

1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth.

2.Achieves planned/budgeted profits, as communicated by the RGM. This involves:

- a.Using established control systems and procedures to measure actual results and to identify deviations from planned results.
- b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan.

B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance.

C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized.

1. Performs Banking Transactions

- a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.)
- i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund.
- ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day.
- iii. The final deposit will be all remaining cash plus checks, minus the change fund.
- iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository.
- v. Assure the “Weekly Deposit Log” is completed for each deposit made.
- b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers.
- i. Picks up validated deposit slips at the bank.
- ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”.
- iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork.

D.Controls cash drawers and team member “banks”, following all established manual and computer procedures.

1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe.
2. Establishes cash banks for delivery drivers.
3. As needed, will operate cash drawer following established procedures for cash drawer operation.
4. As necessary, money is removed from cash drawers from time to time and secured in the safe.
5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office.
6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers.
7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions.
8. Inform the RGM anytime cash short exceeds $5 for a day.
9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers.

E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes:

1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant.

2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes:

- a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. 
- b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. 
- c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip.

3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant.

4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products.

5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label.

6.Assures the correct order entry procedures are followed by all order takers.

7.Assures compliance with team member consumption policies.

8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines.

9.Communicates goals to team members and follows up with team members to ensure goals are being met.

10.The following tools are used to aid in controlling Cost of Sales:

- FMS Product Cost Analysis Report
- FMS Daily Ideal Usage Report
- FMS Weekly Worksheet Report
- Bonus Calculation Sheet
- Profit and Loss Statement
- The General Ledger
- Prep Variance Report
- Daily Prep Variance Report

F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:.

1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed.

2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly  clock in at the beginning of their shift and clock out at the end of their shift.

3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift.

4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets.

5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift.

6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations.

7.Making appropriate recommendations to the RGM regarding wages within Company guidelines.

8.Eliminating overtime hours for team members who are paid on an hourly basis.

9.Eliminating supplemental tip credit pay.

10.Improving team member productivity using the measurements and tools available through the Company, as well as the following:

- Assuring the Back of the House (BOH) is “optimized”:
- i. Organized … a place for everything, and everything in its place
- ii. Lineal Flow … eliminate or minimize back tracking
- iii. Have all items located closest to the next step in the product assembly process
- iv. Minimize the number of steps taken and the reach needed for all items
- Assuring that team members are thoroughly trained.
- Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on.
- Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods.
- Ensuring products are prepared quickly in accordance with time standards.
- Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly.

11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards.

12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process.

G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less.

II. CUSTOMER SATISFACTION

A.Maintains positive customer relations, which includes:

1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic.

2. Assuring a comfortable environment for customers.

3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked.

4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution.

- a. B.L.A.S.T. is the acronym we use for our complaint resolution process:
- Believe the customer
- Listen to the customer
- Apologize to the customer
- Satisfy the customer
- Thank the customer

5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them.

B. Ensures customers receive prompt, quality service. This includes:

1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles.
2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved.
3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 
4. Personally serving customers as required to meet the demand of the volume of business.
5. Ensuring customers are greeted properly and seated as quickly as appropriate.
6. Recognizing and dealing effectively with the special needs of customers.
7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly.
8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 
9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed.
10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials.
11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers.
12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go.
13. Delivering pizzas as necessary to meet the demands of the business.
14. Ensuring customers are thanked for their business.

C.Ensures quality ingredients are used to prepare all products. This includes:

1. Maintaining Food Safe Temperatures for all ingredients and products.
2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized.
3. Ensuring that procedures for receiving, handling and storing ingredients are followed.
4. Recognizing and correcting any raw ingredients or product problems.
5. Maintaining inventory levels which assure product freshness and no outages.
6. Eliminating the potential for cross contamination.
7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables).
8. Ensuring salad bar is maintained according to standards of operation (restaurant only).
9. Personally preparing ingredients as necessary.

D. Ensures quality products, which includes:

1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed.
3. Following proper procedures to process customer orders.
4. Personally preparing and cooking menu items as required to meet the demands of the volume of business.
5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 
6. Maintaining inventory levels which assure product freshness and no outages.
7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business.
8. Assuring all products are prepared according to exact specifications, recipes and procedures.
9. Personally preparing and cooking menu items as required to meet the demands of the volume of business.

E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to:

1. Restrooms.
2. Table tops; booth backs and seats; and chair seats.
3. Silverware, plateware, and glassware.
4. Dining room floors.
5. Salad bar.

F.Implements new or approved changes in policies, procedures and/or operation standards. This involves:

1. Attending training sessions.
2. Reading "Rollout Guides" or other resources.
3. Assisting the RGM with training restaurant team members of new procedures or changes.
4. Participating in crew training and other actions in the restaurant to assure full and correct implementation.
5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required.

III.PEOPLE

A.Maintains positive team member relations and a positive and productive workplace, which involves:

1. Building relationships with team members based on mutual trust and respect.
2. Communicating and following the Daland “5 Star” Vision and Core Beliefs.
3. Promoting teamwork.
4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits.
5. Informing the RGM of all team member grievances.
6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM.
7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc.
8. Performing consistent administration of and compliance with Company policies and procedures.
9. Communicating effectively with the crew and management team.
10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company.

B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following:

1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM.
2. Continuously recruiting and taking applications from job candidates.
3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references.
4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates.
5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc.

C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves:

1. Following Company training policies and meeting Pizza Hut Training Standards.
2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training.
3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo."

D. Manages team member performance and supervises work. This includes:

1.Utilizing Coaching for Results, which includes:

- a.Activating team member behavior.
- (1)Providing guidance, direction, and reassurance to all team members.
- (2)Communicating non-negotiable standards of performance to team members.
- (3)Conducting team member meetings, group training sessions and Jump Start meetings.
- (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. 
- (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment.
- (6)Giving instructions to team members that are clear and assure understanding.
- (7)Assigning team members to breaks.
- (8)Sending team members home early if not needed due to business conditions.
- (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume.
- (10)Assuring all opening, shift, and closing job duties are completed and performed correctly.
- b.Evaluating team member behavior.
- (1)Observing team member performance each shift.
- (2)Working along side team members and assisting in the performance of their tasks, as needed.=
- (3)Monitoring team member meals and signing team member meal guest checks.
- (4)Ensuring adherence to alcoholic beverage laws of the local community
- (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans.
- c.Responding to team member behavior with consequences.
- (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards.
- (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused.

2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies.

E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes:

1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures.
2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader.

F. Assists RGM with personnel administration functions, which includes:

1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office.
2. Documenting required payroll data for team members, including accurate recording of hours;
3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures.
4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc.

IV. MARKETING

A.Implements marketing programs to increase business. This includes:

1. Engaging in positive community/public relations for Pizza Hut.
2. Providing input for promotional ideas.
3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs;
4. Properly executing authorized marketing programs, including new product tests.
5. Taking initiative to recommend new opportunities for increasing business.

V. FACILITIES

A.Maintains a quality environment for our customers and team members. This includes:

1. Conducting routine Preventive Maintenance on the facility and equipment.
2. Taking corrective actions pursuant to the RGM’s safety inspections.
3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected.
4. Maintaining cleanliness and sanitation in all areas of the restaurant.
5. Organizing all work space to ensure ease of operation.
6. Providing a quality work environment that is safe and complies with all OSHA regulations.
7. Cleaning and organizing refrigeration units.  
8. Ensuring floors are clean and free from obstruction.
9. Keeping HVAC vents and filters clean.
10. Ensuring trash is disposed of promptly and according to security procedures.
11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies.
12. Ensuring all equipment is used according to proper operational procedures.
13. Keeping restrooms cleaned and stocked.
14. Keeping food prep areas cleaned and sanitized according to approved procedures.
15. Ensuring the daily cleaning and maintenance of all equipment.
16. Correcting any unsafe conditions.
17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed.

VI. ADMINISTRATION

A.Effectively manages time, allocating an appropriate amount to each Key Result Area.

B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes:

1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information.
2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes.
3. Calls in orders for supplies on the phone, or electronically submits order via computer.

D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes:

1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.).
2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control.
3. Recording amounts of inventory on hand on the inventory form.

E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes:

1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours.
2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week.
3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business.
4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales.
5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off.
6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines.
7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures.

F.Performs daily accounting procedures. This includes these processes:

1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system.
2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system.
3. Cash on hand is counted and reconciled against total sales.
4. Total deposit is calculated, and a deposit is prepared.
5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels.
6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form.

G.If requested by the RGM, performs weekly accounting procedures. This includes these processes:

1. Completing, as required, the Weekly Sales Analysis and analyzing it.
2. Completing the Weekly Inventory.
3. Completing the payroll functions.
4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas.
5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included.
6. Calling any needed FRS numbers or statistics to the District Manager.

H.Meets all deadlines and assures that subordinates meet their deadlines.

I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized.

J.Maintains and updates required files, manuals, and reports.

NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed.

A.Receives and stores inventory items used in the unit. This involves these processes:

1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received.
2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task.
3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip.

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

A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends.

B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc.

C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time.

D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty.

E.Sufficient physical agility to perform the functions of the position. This includes these processes:

1. Sufficient physical strength to lift most items used in the operation of the restaurant.
2. Sufficient communication skills. Position involves communicating with team members, superiors and customers.  
3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position.

F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions.

G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company.

H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient.

I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function.

J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership.

EQUIPMENT USED:

Standard restaurant office equipment such as calculator, telephone, and computer.

"Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts.

"Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface.

"Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table.

"Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils.

"Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table.

"Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer.

"Oven". A power driven device operating at high temperatures used to bake food products.

"Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage.

"Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough.

"Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher.

"Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature.

"Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas.

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

"Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage.

"Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking.

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

"Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access.

"Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning.

"Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut.

“Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc.

"Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers.

"Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough.

"Pan". A round metal device with a raised edge for holding dough prior to topping and baking.

"Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items.

"Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside.

"Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin.

"Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop).

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

"FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant.

Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc.

Serving tray, ticket book, bus tub, flatware and other small items.

Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc.

PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.
permanent
Licensed Practical Nurse II or Certified Surgical
🏢 MUSC
Salary not disclosed
Charleston, SC 2 days ago

Job Description Summary

Ashley River Tower (ART) perioperative services is located on the fourth floor of the ART building.  The ART PACU is a 12-bed unit that provides post-operative care for a diverse population of adult outpatient and inpatient surgeries through various surgical service lines. These include general, plastics, oncology, cardiac, interventional cardiology, thoracic, vascular, colorectal, bariatric, and robotics.  ART PACU is open 24/7 except Sunday night, the unit is closed from 7:30pm- 7:30am, with normal Operating Room hours from 7:00am-7:30pm Monday- Friday.  PACU call teams are in place Friday PM-Monday AM for add-on cases on the weekends. The clinical programs that service ART are recognized for excellence in cardiac surgery, thoracic surgery, vascular surgery, transplant surgery, as well as general and GI surgery and is nationally recognized for management of chronic pancreatitis, and bariatric surgery. ART PACU focuses care on post-operative recovery from anesthesia including ERAS, pain, respiratory status, hemodynamic stability, and prevention of post-operative complications. The ART PACU team strives to provide the highest quality patient-family centered care and service. In addition, ART recently opened Phase 2 PACU which has 7 additional bays for a total of 19 PACU bays.

Entity

Medical University Hospital Authority (MUHA)

Worker Type

Employee

Worker Sub-Type?

Regular

Cost Center

CC000569 CHS - OR (ART)

Pay Rate Type

Hourly

Pay Grade

Health-26

Scheduled Weekly Hours

36

Work Shift

Day (United States of America)

Job Description

Hours per week:   36

Scheduled Work Hours/Shift:   3-12 hour shifts; 630a-7p. Rotating weekends, holidays, and call.

$10k Sign-On Bonus for CSTs with 1-year of experience.

Job Summary/Purpose:

The Licensed Practical Nurse-Surgical Tech (LPN-ST) reports to the RN Team Coordinator.  Under direction of a Registered Nurse, the LPN-ST provides individualized, goal directed and family centered patient care and functions as a member of the operating room team to prepare sterile supplies, instrumentation and equipment used in surgical procedures and performs appropriate room duties involved with the direct patient care with adherence to established procedural guidelines.  The LPN-ST demonstrates proficiency according to the Laws governing nursing in South Carolina. This position delivers safe and effective care and interacts with other members of the health care team to achieve desired results and outcomes.  This position will require the use of the LPN’s skills in multiple physical locations under MUSC Health.

Under the supervision of the Nurse Manager, the Certified Surgical Tech follows established procedural guides in the preparation of sterile supplies and equipment used in the surgical procedures, performs appropriate room duties involved with direct patient care, and functions autonomously as a member of the operating room team.  Demonstrates knowledge and skills required to provide care and/or service appropriate to the level of development of patients, with consideration of the needs of patients’ families. 

Minimum Training and Education: 

Graduation from a recognized Licensed Practical Nursing program and licensed as an LPN within the state of South Carolina or a compact state. One year of LPN experience preferred. Current Basic Life Support (BLS) required, either a certification from an American Heart Association (AHA) BLS for Healthcare Providers (or AHA recognized equivalent) or an American Red Cross CPR/AED for Professional Rescuer and Healthcare Provider.

High School Diploma. Graduation from an accredited school of surgical technology or surgical technology military program.  At least one year of work experience as a Certified Surgical Tech required. The CST II is expected to demonstrate knowledge, skills and behaviors consistent with competent practice.  Competency develops when candidates utilize higher level critical thinking and problem-solving skills.  They should possess advanced relevant surgical skills for area of practice and apply their knowledge to emergency situations as they may arise in the operating room.  Competent CST II’s use conscious, abstract reasoning and problem solving in planning collaboration with their peers to assess the needs of the patient and surgeon during the surgical procedure.  Competent CST II’s practice autonomously in assisting with other duties such as assisting providers and nurses with vaginal deliveries, supply restocking, instrument flow, front desk customer service and engagement.  Competent CST II’s are essential to the organization because of their efficiency, ability to set priorities and confidence in managing most situations within their clinical specialty.  CST II’s may remain at a competent level indefinitely throughout their career.

Required Licensure, Certifications, Registrations: 

Licensed as an LPN within the state of South Carolina or a compact state. Current Basic Life Support (BLS) required, either a certification from an American Heart Association (AHA) BLS for Healthcare Providers (or AHA recognized equivalent) or an American Red Cross CPR/AED for Professional Rescuer and Healthcare Provider.

Incumbent must hold and maintain the Certified Surgical Technologist credential administered by the National Board of Surgical Technology and Surgical Assisting, (formerly LCC-ST).  A current CPR card is required; either an American Heart Association Basic Life Support (BLS) for Healthcare Providers card or an American Red Cross Professional Rescuer card required.

Additional Job Description

Physical and Mental Requirements:  Ability to perform job functions while standing. (Continuous) Ability to perform job functions while sitting. (Continuous) Ability to perform job functions while walking. (Continuous) Ability to climb stairs. (Infrequent) Ability to work indoors. (Continuous) Ability to work outside in temperature extremes. (Infrequent) Ability to work from elevated areas. (Frequent) Ability to work in confined/cramped spaces. (Frequent) Ability to perform job functions from kneeling positions. (Infrequent) Ability to bend at the waist. (Continuous) Ability to twist at the waist. (Frequent) Ability to squat and perform job functions. (Frequent) Ability to perform "pinching" operations. (Frequent) Ability to perform gross motor activities with fingers and hands. (Continuous) Ability to perform firm grasping with fingers and hands. (Continuous) Ability to perform fine manipulation with fingers and hands. (Continuous) Ability to reach overhead. (Frequent) Ability to perform repetitive motions with hands/wrists/elbows and shoulders. (Continuous) Ability to fully use both legs. (Continuous) Ability to use lower extremities for balance and coordination. (Frequent) Ability to reach in all directions. (Continuous) Ability to lift and carry 50 lbs. unassisted. (Infrequent) Ability to lift/lower objects 50 lbs. from/to floor from/to 36 inches unassisted. (Infrequent) Ability to lift from 36" to overhead 25 lbs. (Infrequent) Ability to exert up to 50 lbs. of force. (Frequent) Examples include: To transfer a 100 lb. patient that cannot assist in the transfer requires 50 lbs. of force. For every 100 additional pounds, assistance will be required from another healthcare worker. 20 lbs. of force is needed to push a 400 lb. patient in a wheelchair on carpet. 25 lbs. of force is required to push a stretcher with a patient with one hand. Ability to maintain 20/40 vision, corrected, in one eye or with both eyes. (Continuous) Ability to see and recognize objects close at hand or at a distance. (Continuous) Ability to match or discriminate between colors. (Continuous) Ability to determine distance/relationship between objects; depth perception. (Continuous) Good peripheral vision capabilities. (Continuous) Ability to maintain hearing acuity, with correction. (Continuous) Ability to perform gross motor functions with frequent fine motor movements. (Continuous) Ability to deal effectively with stressful situations. (Continuous) Ability to work rotating shifts. (Frequent) Ability to work overtime as required. (Frequent) Ability to work in a latex safe environment. (Continuous) Ability to maintain tactile sensory functions. (Continuous) (Selected Positions) *Ability to maintain good olfactory sensory function. (Continuous) *(Selected Positions) *Ability to be qualified physically for respirator use, initially and as required. (Continuous) (Selected Positions)

If you like working with energetic enthusiastic individuals, you will enjoy your career with us!

The Medical University of South Carolina is an Equal Opportunity Employer. MUSC does not discriminate on the basis of race, color, religion or belief, age, sex, national origin, gender identity, sexual orientation, disability, protected veteran status, family or parental status, or any other status protected by state laws and/or federal regulations. All qualified applicants are encouraged to apply and will receive consideration for employment based upon applicable qualifications, merit and business need.

Medical University of South Carolina participates in the federal E-Verify program to confirm the identity and employment authorization of all newly hired employees. For further information about the E-Verify program, please click here:

Not Specified
Fleet Mechanic - Urgently Hiring
🏢 Transdev
Salary not disclosed
Romulus, Michigan 3 days ago

Maintenance Technician C (I)

Transdev in Romulus, MI is seeking a C-Level Diesel Mechanic to bolster our team. This role demands expertise in diagnosing, repairing, and maintaining diesel engines across various vehicles and equipment. As a Diesel Mechanic, you'll play a crucial role in ensuring safety, efficiency, and longevity for our vehicles.

Transdev is proud to offer:

Non-CBA Position:

  • Competitive compensation package of minimum $24.00 / hour – Maximum $30.00 / hour

Benefits include:

Vacation: minimum of two (2) weeks

Sick days: 5 days

Holidays: 12 days; 8 standard and 4 floating

Other standard benefits: 401(k) retirement plan, medical, dental and vision, life insurance, short-term disability, voluntary long-term disability.

Company paid ASE testing, training materials, and tool reimbursement

Benefits may vary depending on location policy. The above represents the standard Corporate Policy.

Key Responsibilities:

  • Perform repairs and replacements on diesel engines, ensuring optimal functionality.
  • Assist A-Level and B-Level Mechanics in advanced diagnostic and repair tasks, contributing to efficient workflow.
  • Execute routine maintenance tasks to prevent breakdowns and optimize diesel engine performance.
  • Lead diagnostic tests to accurately identify complex issues and determine comprehensive repair strategies for diesel engines.
  • Perform advanced troubleshooting and repair tasks on diesel engines, including overhauling and rebuilding components to required specifications.
  • Other duties as required.

Qualifications:

  • 2 years of experience as a Diesel Mechanic.
  • ASE certifications required; ASE certification program provided
  • Mechanic's Tool Set
  • Must be able to work shifts or flexible work schedules as needed.
  • Subject to DOT drug testing and physical if applicable. DOT Regulation 49 CFR Part 40 does not authorize the use of Schedule I drugs, including cannabis, for any reason.

Physical Requirements:

The essential functions of this position require the ability to:

  • Work outside in varying temperature, weather, and humidity conditions-100% of the job is performed outside, work alone and in remote locations.
  • Sit for extended periods (up to 6–8 hours per day); frequently walk for long distances and on possible sloped ground or slippery and uneven surfaces
  • Push and pull objects up to XX pounds, occasionally throughout the workday; lift material weighing up to 50 lbs. with or without assistance; occasionally bend, kneel, or crouch to files or equipment stored at ground level
  • Withstand heavy traffic areas while performing the duties of the job; tolerate exposure to considerable amounts of dust, vehicle fumes and noise.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Transdev complies with federal and state disability laws and makes reasonable accommodation for applicants and candidates with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, please contact

Drug-free workplace:

Transdev maintains a drug-free workplace. Applicants must:

  • Be eligible to work in the United States without requiring sponsorship now or in the future (if based in the U.S.).
  • Successfully pass a pre-employment drug screen.

About Transdev: Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.

Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thanks to safe, reliable, and innovative solutions that serve the common good. Find out more at watch an overview video at

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions upon request. 30

Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions upon request.

California applicants: Please Click Here for CA Employee Privacy Policy.

Job Category: Mechanics/Technicians

Job Type: Full Time

Req ID: 6821

Pay Group: DVF

Cost Center: 55437

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.

Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status, or any other classification protected by federal, state, or local law.

Drug-free workplace

If based in the United States, applicants must be eligible to work in U.S. without restrictions for any employer at any time; be able to pass a drug screen and background check.

California applicants: Please Click Here for CA Employee Privacy Policy.

About Transdev

Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.

Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thank to safe, reliable, and innovative solutions that serve the common good. Find out more at or watch an overview video.

Not Specified
Now Hiring! Fleet Mechanic
🏢 Transdev
Salary not disclosed
Romulus, Michigan 3 days ago

Maintenance Technician C (I)

Transdev in Romulus, MI is seeking a C-Level Diesel Mechanic to bolster our team. This role demands expertise in diagnosing, repairing, and maintaining diesel engines across various vehicles and equipment. As a Diesel Mechanic, you'll play a crucial role in ensuring safety, efficiency, and longevity for our vehicles.

Transdev is proud to offer:

Non-CBA Position:

  • Competitive compensation package of minimum $24.00 / hour – Maximum $30.00 / hour

Benefits include:

Vacation: minimum of two (2) weeks

Sick days: 5 days

Holidays: 12 days; 8 standard and 4 floating

Other standard benefits: 401(k) retirement plan, medical, dental and vision, life insurance, short-term disability, voluntary long-term disability.

Company paid ASE testing, training materials, and tool reimbursement

Benefits may vary depending on location policy. The above represents the standard Corporate Policy.

Key Responsibilities:

  • Perform repairs and replacements on diesel engines, ensuring optimal functionality.
  • Assist A-Level and B-Level Mechanics in advanced diagnostic and repair tasks, contributing to efficient workflow.
  • Execute routine maintenance tasks to prevent breakdowns and optimize diesel engine performance.
  • Lead diagnostic tests to accurately identify complex issues and determine comprehensive repair strategies for diesel engines.
  • Perform advanced troubleshooting and repair tasks on diesel engines, including overhauling and rebuilding components to required specifications.
  • Other duties as required.

Qualifications:

  • 2 years of experience as a Diesel Mechanic.
  • ASE certifications required; ASE certification program provided
  • Mechanic's Tool Set
  • Must be able to work shifts or flexible work schedules as needed.
  • Subject to DOT drug testing and physical if applicable. DOT Regulation 49 CFR Part 40 does not authorize the use of Schedule I drugs, including cannabis, for any reason.

Physical Requirements:

The essential functions of this position require the ability to:

  • Work outside in varying temperature, weather, and humidity conditions-100% of the job is performed outside, work alone and in remote locations.
  • Sit for extended periods (up to 6–8 hours per day); frequently walk for long distances and on possible sloped ground or slippery and uneven surfaces
  • Push and pull objects up to XX pounds, occasionally throughout the workday; lift material weighing up to 50 lbs. with or without assistance; occasionally bend, kneel, or crouch to files or equipment stored at ground level
  • Withstand heavy traffic areas while performing the duties of the job; tolerate exposure to considerable amounts of dust, vehicle fumes and noise.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Transdev complies with federal and state disability laws and makes reasonable accommodation for applicants and candidates with disabilities. If reasonable accommodation is needed to participate in the job application or interview process, please contact

Drug-free workplace:

Transdev maintains a drug-free workplace. Applicants must:

  • Be eligible to work in the United States without requiring sponsorship now or in the future (if based in the U.S.).
  • Successfully pass a pre-employment drug screen.

About Transdev: Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.

Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thanks to safe, reliable, and innovative solutions that serve the common good. Find out more at watch an overview video at

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions upon request. 30

Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions upon request.

California applicants: Please Click Here for CA Employee Privacy Policy.

Job Category: Mechanics/Technicians

Job Type: Full Time

Req ID: 6821

Pay Group: DVF

Cost Center: 55437

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions upon request.

Transdev is an Equal Employment Opportunity (EEO) employer and welcomes all qualified applicants. Applicants will receive fair and impartial consideration without regard to race, sex, color, national origin, age, disability, veteran status, genetic data, gender identity, sexual orientation, religion or other legally protected status, or any other classification protected by federal, state, or local law.

Drug-free workplace

If based in the United States, applicants must be eligible to work in U.S. without restrictions for any employer at any time; be able to pass a drug screen and background check.

California applicants: Please Click Here for CA Employee Privacy Policy.

About Transdev

Cities, counties, airports, companies, and universities across the U.S. contract with Transdev to operate their transportation systems, maintain their vehicle and fleets, and deliver on mobility solutions. Transdev U.S. employs a team of 32,000 across 400 locations while maintaining more than 17,000 vehicles.

Part of a global company, Transdev is a leader in mobility with operations in 19 countries, proudly operated by 110,000 team members from around the world. As an operator and global integrator of mobility, we are driven by our purpose. Transdev – the mobility company – empowers the freedom to move every day thank to safe, reliable, and innovative solutions that serve the common good. Find out more at or watch an overview video.

Not Specified
IT Manager
Salary not disclosed
El Paso 2 days ago
About Paragon Professional Services Paragon offers a wide range of environmental investigation, consulting, compliance, and remediation services as well as IT solutions, Facility O&M, Materiel Support, Supply and Security to both private- and public-sector clients throughout Alaska and the Continental U.S.

Paragon’s experienced professional staff is dedicated to producing high-quality documentation and providing safe field execution to support its clients’ projects in line with local, state and federal guidelines and regulations.

About this position: IT Manager Location – El Paso, TX The Essential Duties and Responsibilities are intended to present a descriptive list of the range of duties performed for this position and are not intended to reflect all duties performed within the job.

Other duties may be assigned.

To perform this job successfully, an individual must be able to satisfactorily perform each essential duty.

The requirements listed below are representative of the knowledge, skill and/or ability required.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.

Wage/Salary Range: $40.87/hr.

Applicants will be notified via phone or email within ten (10) business days of submittal.

Essential Duties & Responsibilities • Utilizing Active Directory • Configuring Domain Controllers and Forest levels • Troubleshooting and managing Office 365 • Utilizing network managed backup solutions • Managed antivirus/malware applications • Administrator SAN’s and VMWARE • Experience with web filtering software • Troubleshooting Windows Operating Systems and Windows Server Operating Systems and services Required (Minimum Necessary) Qualifications • Education Requirements: Bachelor’ Degree in Computer Science or related field • Level of Experience Requirements: 5+ years’ experience in information technology management to include at least 2 years of supervisory duties.

• Experience with Cisco Call Manager • Excellent verbal and written communication skills Knowledge, Skills, Abilities, and Other Characteristics • Understanding of systems integration • Ability to produce reports on system functions when necessary.

• Ability to work and conduct research independently • Collaboration skills and the ability to work well with a team • Ability to manage time efficiently and prioritize effectively • Strong problem-solving skills • Data center management
- Thorough understanding of systems integration • Ability to produce reports on system functions when necessary • Ability to work and conduct research independently • Collaboration skills and the ability to work well with a team • Knowledge of RAID and best practice usage Preferred • Developing budgets and strategic planning • Experience within a government contracting environment • MCSA or higher certifications technical management • Knowledge of NIST standards/requirements • Experience with LDAP/LDAPS authentication integration • Experience with DNS, DHCP, WSUS, SCCM (Configuration Manager) Preferred • N/A Supervisory Responsibilities • This position will have supervisory responsibilities.

You may delete this line if it does not apply to the job.

DOT Covered/Safety-Sensitive Role Requirements • This position is not subject to federal requirements regarding Department of Transportation “safety-sensitive” functions.

You may delete this line if it does not apply to the job.

Necessary Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this role.

Employees must always maintain a constant state of mental alertness.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Essential and marginal functions may require maintaining physical condition necessary for bending, stooping, sitting, walking or standing for prolonged periods of time; most of time is spent sitting in a comfortable position with frequent opportunity to move about.

Work Environment The work environmental characteristics described here are representative of those that must be borne by an employee to successfully perform the essential functions of the role.

Employees must always maintain a constant state of situational awareness.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Essential and marginal functions may require maintaining physical condition necessary for bending, stooping, sitting, walking or standing for prolonged periods of time; most of time is spent sitting in a comfortable position with frequent opportunity to move about.

Additional Qualifying Factors As a condition of employment, you will be required to pass a pre-employment drug screening and have acceptable background check results.

If applicable to the contract, you must also obtain and maintain the appropriate clearance levels required and must also be able to obtain access to military installations.

Shareholder Preference BSNC gives hiring, promotion, training, and retention preference to BSNC shareholders, shareholder descendants and shareholder spouses who meet the minimum qualifications for the job.

Bering Straits Native Corporation is an equal opportunity employer.

All applicants will receive consideration for employment without regard to any status protected by state or federal law, or any other basis prohibited by law.
Not Specified
Project Control Manager
🏢 Bering Straits Native Corporation
Salary not disclosed
El Paso 2 days ago
About Paragon Professional Services, LLC Paragon offers a wide range of environmental investigation, consulting, compliance, and remediation services as well as IT solutions, Facility O&M, Materiel Support, Supply and Security to both private- and public-sector clients throughout Alaska and the Continental U.S.

Paragon’s experienced professional staff is dedicated to producing high-quality documentation and providing safe field execution to support its clients’ projects in line with local, state and federal guidelines and regulations.

About this position: Project Control Manager Location – El Paso, TX The Essential Duties and Responsibilities are intended to present a descriptive list of the range of duties performed for this position and are not intended to reflect all duties performed within the job.

Other duties may be assigned.

To perform this job successfully, an individual must be able to satisfactorily perform each essential duty.

The requirements listed below are representative of the knowledge, skill and/or ability required.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the position.

Wage/Salary Range: $75,000 Applicants will be notified via phone or email within ten (10) business days of submittal.

Essential Duties & Responsibilities Responsible for the management of the Project Control activities including scheduling, budgeting, estimating, risk management, cost reporting & forecasting and earned value measurement & productivity reporting and oversight and audit/validation of contractors cost, progress, and schedule activities.

Lead development of project specific PC execution strategies.

Coordinate with Operations Managers and Project Managers on reporting, project control activities, and other services.

Manage development of procedures for various project control activities including budget preparation, forecasts, progress validation and related cost engineering and planning/scheduling functions.

Manage cost estimating/forecasting activities including periodic project re-estimates and cost benchmark metrics.

Facilitate and oversee the risk assessment, mitigation and contingency planning process for the project.

Ensure full integration between the estimating, cost control, planning/scheduling, and risk management functions within projects.

Participate and assist with contract administration activities.

Required (Minimum Necessary) Qualifications Education Requirements: Bachelor’s degree in applicable field.

Project Management Professional Certification.

Level of Experience Requirements: Minimum 5 years of experience in project control on large construction projects.

Knowledge, Skills, Abilities, and Other Characteristics Significant experience in construction and/or maintenance field required specializing in project controls.

Demonstrated experience and working understanding of project planning and scheduling, cost control and cost estimating.

Ability to interpret and perform analysis of cost and schedule reports and data.

Ability to work within a diverse cultural environment.

Has clearly demonstrated strong technical competence.

Experience in preparation of cost estimates.

Demonstrated capability to lead a group responsible for control of planning, scheduling, cost control and cost estimating activities.

Preferred Master’s degree in applicable field.

Experience implementing construction management software Supervisory Responsibilities This position will have supervisory responsibilities.

You may delete this line if it does not apply to the job.

DOT Covered/Safety-Sensitive Role Requirements This position is not subject to federal requirements regarding Department of Transportation “safety-sensitive” functions.

You may delete this line if it does not apply to the job.

Necessary Physical Requirements The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this role.

Employees must always maintain a constant state of mental alertness.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Essential and marginal functions may require maintaining physical condition necessary for bending, stooping, sitting, walking or standing for prolonged periods of time; most of time is spent sitting in a comfortable position with frequent opportunity to move about.

Work Environment The work environmental characteristics described here are representative of those that must be borne by an employee to successfully perform the essential functions of the role.

Employees must always maintain a constant state of situational awareness.

Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Must be able to work in an office setting, sit for long periods of time, talk on the telephone, work on a computer for extended periods of time, and lift and carry up to 25 pounds on a periodic basis.

Must possess: visual acuity to review written documentation; ability to hear and understand speech at normal room levels and on the telephone; and the manual dexterity to operate a cell phone, telephone and keyboard.

Physical Setting: Job is performed in an office setting with exposure to computer screens and requires extensive use of a computer, keyboard, mouse and multi-line telephone system.

The work described herein is primarily a modern office setting.

Schedule and Flexibility: Monday-Friday 0800 – 1700 core hours, additional time as needed Additional Qualifying Factors As a condition of employment, you will be required to pass a pre-employment drug screening and have acceptable background check results.

If applicable to the contract, you must also obtain and maintain the appropriate clearance levels required and must also be able to obtain access to military installations.

Other Pertinent Work Details: Occasional travel may be required.

Shareholder Preference BSNC gives hiring, promotion, training, and retention preference to BSNC shareholders, shareholder descendants and shareholder spouses who meet the minimum qualifications for the job.

Bering Straits Native Corporation is an equal opportunity employer.

All applicants will receive consideration for employment without regard to any status protected by state or federal law, or any other basis prohibited by law.
Not Specified
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