Kitchen manager jobs in New York - Page 15

Who We Are: NEXDINE Hospitality's family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic. Learn more at . Job Details Position: Guest Experience Supervisor Location: Endwell, NY Hours: Full Time Hourly Pay Rate: $21.00/hr Pay Frequency: Weekly - Direct Deposit What We Offer You: • Generous Compensation & Benefits Package, • Health, Dental & Vision Insurance, • Company-Paid Life Insurance, • 401(k) Savings Plan, • Paid Time Off: Vacation, Holiday, Sick Time, • Employee Assistance Program (EAP), • Career Growth Opportunities The Guest Experience Supervisor reports to the General Manager or Chef and is responsible for the oversight, delivery and execution of the Guest Experience. The Guest Experience Supervisor is responsible for assisting in managing staff or other tasks as assigned, providing exemplary customer service, overseeing the final presentation of food and service ensuring client satisfaction. Essential Functions Operations • Provide oversight of daily dining services to ensure client and customer satisfaction., • Inspect supplies, equipment, or work areas to ensure conformance to established standards and/or arrange for equipment purchases or repairs., • Build and maintain a working 2+ week schedule with at least 3 weeks posted., • May purchase food and/or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products. May be responsible for maintaining vendor relationships., • Assist with determining staff requirements and scheduling necessary to ensure timely delivery of services., • Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained., • May assist with event menu writing and cycle of cost control utilizing appropriate recipes and costing measures in conjunction with Chef Manager or Chef., • May assist with the production of food., • Assist with planning, execution and coordination of various events according to specific client standards in conjunction with the Chef Manager or Chef., • Assist in the set-up and breakdown of catering events to include seating arrangements, decorations and food displays. Supervise staff in execution of events., • Adhere to budgetary guidelines determined by Chef Manager or Chef., • Record production or operational data on specified forms. Compile and maintain records of food use and expenditures., • Assist with financial recordkeeping for all aspects of operations., • May instruct, train and supervise cooks, servers, and utility workers in the preparation, cooking, garnishing, presentation and service of food., • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers., • Leadership, • Team oriented, • Communication proficiency, • Customer/client focus, • Ability to work under pressure. This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. This job will also include operating in an office environment. This role routinely uses standard office equipment such as computers, phones, televisions, photocopiers, filing cabinets and fax machines. Physical Demands 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. The employee may be required to sit, reach, bend, kneel, stoop, climb, and push, pull & lift items weighing 40 pounds or less. Employee may be required to stand for long periods of time. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Required Education and Experience • High school diploma or equivalent, • 1 - 3 years' experience in similar position, • Specialized training in catering Preferred Education and Experience • Culinary school certificate or degree, • Microsoft Office Suite Required Eligibility Qualifications, • ServSafe Certification, • Choke Safety Certification, • Allergen Awareness Certification

Live MAS! … & Grow your Career at TACO BELL! “TOP FRANCHISE” 3 Years Running - Entrepreneur “100 Most Influential Companies” - Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction & internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants & Growing Annually Our Leaders teach & inspire their teams to deliver our flavorful products with fast & friendly service while guiding each associate on their Career Path. We do this by executing daily on detail & delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You’ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members’ skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. IF Applicable Pay Transparency Range: $17.25 - $18.75

Live MAS! … & Grow your Career at TACO BELL! “TOP FRANCHISE” 3 Years Running - Entrepreneur “100 Most Influential Companies” - Time Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction & internal career growth that lets your talents shine! - One of the largest US Taco Bell Restaurants & Growing Annually Our Leaders teach & inspire their teams to deliver our flavorful products with fast & friendly service while guiding each associate on their Career Path. We do this by executing daily on detail & delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by running great work shifts and meeting Taco Bell standards. You take ownership and responsibility to solve problems, seek help when needed, and are willing to help and guide others. Key responsibilities include making sure Team Members complete all assigned duties and serve safe, quality food in a friendly manner. You’ll also ensure that the restaurant is a safe place for Team Members to work and customers to visit. Shift Lead behaviors include: - Solving customer complaints quickly and with a smile. - Providing feedback to Team Members in a positive manner. - Communicating openly and honestly with the Restaurant Management team. - Following cash, security, inventory, and labor policies and procedures. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country. Job Title: Restaurant Shift Manager Overview: As a Restaurant Shift Manager, you will oversee the operations during your designated shift, ensuring efficient and smooth functioning of the restaurant. You will lead a team of restaurant crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies and procedures. Key Responsibilities: 1. Leadership and Team Management: 2. - Supervise and coordinate the activities of restaurant crew members during your shift. 3. - Delegate tasks effectively and ensure team members understand their responsibilities. 4. - Provide coaching, training, and performance feedback to team members to foster a positive and productive work environment. 5. Customer Service Excellence: 6. - Ensure outstanding customer service by greeting customers, resolving complaints, and ensuring all customer inquiries are handled promptly and professionally. 7. - Monitor service quality and address any issues or concerns raised by customers to maintain high levels of customer satisfaction. 8. Operational Oversight: 9. - Oversee the opening and closing procedures of the restaurant, including cash handling and reconciliation. 10. - Ensure adherence to food safety and sanitation standards, including proper storage, handling, and preparation of food. 11. - Monitor inventory levels and order supplies as needed to meet operational demands. 12. Shift Scheduling and Staffing: 13. - Create and maintain shift schedules to ensure adequate staffing levels to meet customer service and operational needs. 14. - Coordinate with the restaurant manager or assistant manager to address staffing gaps and schedule adjustments. 15. Training and Development: 16. - Train new hires on restaurant policies, procedures, and job responsibilities. 17. - Conduct ongoing training sessions to develop team members’ skills in customer service, food preparation, and safety protocols. 18. Financial Accountability: 19. - Monitor sales performance and expenses during your shift to achieve financial targets and control costs. 20. - Implement strategies to maximize profitability and optimize operational efficiency. 21. Communication and Collaboration: 22. - Communicate effectively with the restaurant management team, including managers, supervisors, and other shift managers, to ensure alignment on operational goals and priorities. 23. - Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers. Requirements: - Proven experience in a supervisory or managerial role within the restaurant industry, with a strong understanding of restaurant operations. - Excellent leadership and interpersonal skills, with the ability to motivate and inspire team members. - Knowledge of food safety regulations and best practices in food handling. - Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities. - Flexibility to work various shifts, including evenings, weekends, and holidays as required. Education and Certification: - High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred). - Certification in food safety (e.g., ServSafe) is advantageous. Physical Requirements: - Ability to stand, walk, and move around the restaurant environment for extended periods. - Lift and carry objects weighing up to 25 pounds. - Work in a fast-paced and sometimes stressful environment. Benefits: - Medical, Dental, Vision Health Plan options - 401(k) Retirement Plan - STD, LTD, and Life Insurance options - Opportunities for career advancement within the restaurant management team. - Employee discounts on meals and beverages. - Training and development programs to enhance leadership and management skills. - Paid Time Off in the First Year - Monthly Performance Bonus - Annual Awards for Top Performers Conclusion: As a Restaurant Shift Manager, you play a critical role in ensuring the operational success and customer satisfaction of the restaurant during your shift. Your leadership, organizational skills, and commitment to excellence contribute to the overall success of the restaurant and the satisfaction of both customers and team members. IF Applicable Pay Transparency Range: $17.25 - $18.75

A Healthier Future Starts With You! Every great shift runs on strong leadership. As a Sweetgreen Shift Leader, you help guide the team, support daily restaurant operations, and bring our mission to life building healthier communities by connecting people to real food. You lead with confidence, energy, and accountability helping team members succeed, delivering first-in-class hospitality, and keeping the operation running smoothly during every shift. Join our movement to rewrite the future of fast food and grow your own future too! Top performing Shift Leaders have a clear path to General Manager within 2 years. * Lead shifts with a hospitality-first mindset, ensuring every guest feels welcomed, cared for, and heard * Keep service running smoothly by managing pace, priorities, and execution across the floor * Jump in on any station as needed, modeling strong performance and teamwork in real time * Coach and support team members to elevate service, food quality, and operational standards * Uphold food safety, accuracy, cleanliness, and organization throughout every shift * Communicate clearly, solve problems quickly, and stay calm under pressure during high-volume moments • Have leadership or supervisory experience in restaurants, retail, or hospitality, • Care deeply about hospitality, food quality, and operational excellence, • Enjoy motivating others and building a positive team culture, • Stay organized, level-headed, and solutions-focused under pressure, • Want to grow into restaurant management and long-term leadership roles, • Take pride in being accountable, dependable, and detail-oriented, • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Meet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles, • 1+ year of experience in a Shift Leader or Supervisor role, • Experience in fast-paced environments - restaurant, retail, or hospitality, • Ability to coordinate multiple tasks while maintaining operational standards, • Ability to speak, read, write, and understand the primary language(s) of the work location, • Must be able to work at least 30 hours per week, • Must be 18 years of age or older Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click___. To request an accommodation as permitted by law, click ___.

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.

As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and presentedand you lead by example through craft, coaching, and consistency. This is not a people manager role. You wont write schedules or run performance reviews. You will set the standard for how food gets made every single shift. You are not running the shift alone; you are the go-to person for food quality and kitchen execution. And unlike traditional restaurant kitchens: No grills. No fryers. Just kitchens, smart systems, and real food done right. Join our movement to rewrite the future of fast food and grow your own future too! Top-performing Kitchen Leads have a clear path to General Manager within 2-3 years. • Own food quality by ensuring every item meets sweetgreens standards for flavor, food safety, and presentation, • Prep and cook hot food to standard using knives, kitchen tools, and ovens (no flames, no fryer oil), • Help teammates improve food execution through real-time feedback, • Stay ahead of volume by managing prep timing and par levels to keep the kitchen running smoothly, • Be the advocate for food quality on shift, spotting issues early and fixing them fast, • Partner with Shift Leaders and Managers to uphold food safety, cleanliness, and operational excellence, • Love being in the kitchen and take pride in food quality, consistency, and clean execution, • Want leadership responsibility without full people management, • Enjoy training peers and getting them excited about new menu launches, • Have experience in high-volume kitchens (fast casual, QSR, full service, or corporate dining all welcome), • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Team Member Merch Shop - earn and buy custom Sweetgreen gear *Depending on eligibility • Meet all physical requirements for all roles within the Kitchen Lead career path, including Team Member., • Comfortable working on your feet, • Maintain attention to detail and environmental awareness during operations, • Use touch to assess quality and complete detail-oriented tasks, • Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Food safety knowledge (Food Handler or ServSafe certification), • Able to follow food safety, cleanliness, and quality standards, • Must be available to work a minimum of 30 hours per week, • Must be 18 years of age or older, • Must be authorized to work in the United States Sweetgreen is a national restaurant brand dedicated to building healthier communities by connecting people to real food. Since 2007, Sweetgreen has reimagined fast food to be fresh, flavorful, and rooted in relationships with farmers and communities. As we grow, we are committed to developing our people across our restaurants and support center so everyone can be part of the movement. When you join Sweetgreen, you not only invest in your own future but also help create spaces where food, people, and purpose come together. Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law. California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click ___. To request an accommodation as permitted by law, click ___.

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.

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.

This job is much more dynamic and fun than your typical restaurant line cook role. Ciao Evento is looking for an enthusiastic, skilled and detail oriented cook to prepare food for our lively and fun pasta / pizza parties. Experience making an cooking fresh pasta and pizza.

Manage all aspects of multiple offices, tasks include managing conference rooms and workstations, office supply orders, weekly kitchen orders, office cleanliness, handling repairs, and working in conjunction with building management and various service vendors. Executive Assistant And Office Manager

Grab & Go Clerk (Overnight Shift 10pm-6:30am). Grab & Go Clerk overnight shift. This role works closely with the Kitchen Manager and kitchen team to ensure products meet quality, food safety, and presentation standards, while keeping the Grab & Go area clean, organized, and well-stocked throughout t

We are seeking an experienced and motivated Kitchen Manager to oversee the daily BOH operations of a fast-paced pizzeria in New City.The Kitchen Manager is responsible for maintaining food quality standards, managing staff, and driving profitability.This role requires strong leadership, operational

The Executive Assistant/ Office Manager is a key position providing support to two executive positions, the CEO and Executive Vice President, as well as ensuring the smooth running of the NY office. Overseeing general office processes, such as ordering office supplies for departments and kitchen. Ex

Aqua Restaurant Group is home to a unique collection of restaurants and bars in vibrant cities like London, Paris, Hong Kong, New York, Miami, and Dubai. At Aqua, we offer passionate culinary and hospitality professionals the chance to grow their careers and explore new opportunities. A Bar Manager oversees the staff and operations of a bar by making sure it’s clean, functioning efficiently and inviting for customers to relax in. Their main duties include scheduling employees and building their shift calendars, managing and resolving customer complaints and ensuring the bar’s inventory is well-stocked. A Bar Manager uses skills in project management and leadership to ensure customers have a great experience. Bar managers keep their bars running smoothly by handling day-to-day operations, managing resources, and employees, and creating a safe, fun environment for staff and patrons. Where are we located? Two restaurants in the heart of Flatiron in New York City. 420 seats, over 1800 square meters and a team of 150-175 people. Your day at Aqua: • Managing the business aspects of the bar, such as keeping a current liquor license, negotiating supplier contracts, taking/maintaining inventory and reordering supplies, managing budgets, and setting goals, • Recruit, interview, hire and train new bar staff employees, • Handle customer complaints, • Advertise the daily, weekly and monthly promotions of the bar, • Ensure staff is following all food control and safety regulations, • Create employee schedules based on expected customer numbers, • Creates drink and food menus, • Determines employees’ schedules, • Ensures bar is well-stocked and clean, • Tracks customer behavior and sales, • Maintains budget and monitors costs, • Maintains drink recipe documentation, • Oversees planning for special events, • Appropriately delegates tasks to staff, • Selects and purchases liquor and other supplies, • Oversees staff, including bartenders and barbacks, and, in some cases, bouncers, wait staff, and/or kitchen staff as well, • Hires, trains, promotes, and, when necessary, disciplines or fires staff, • Selects music, books bands, and provides input on décor and marketing, including social media and other forms of publicity, • Initiates and maintains vendor relationships, • Uses point-of-sale tracking technology and bar and restaurant management platform, • Diffusing tense situations between patrons or staff members to prevent possible safety or legal issues, ejecting unruly persons, if needed Job Requirements: • Accomplished mixologist, • Excellent multitasking ability, • Problem-solving skills, • Interpersonal relationship skills, • Attention to detail, • Strong leadership ability, • Organizational and customer service skills, • Knowledge of food, beverage, and hospitality industries, • Calm under pressure, • Able to maintain restraint in stressful situations, • Ability to deescalate tense interactions, • Judgment and creativity, • Math / financial skills, • Comfortable with hospitality and sales technology platforms, • Enthusiastic and energetic Where there is water, there is life & where there is life, you will find us! Dive into a world of culinary innovation and memorable dining experiences, where your love for food and hospitality can shine. Aqua Restaurant Group welcomes individuals from all backgrounds and is committed to creating an inclusive work environment. If you require reasonable adjustments to make your experience more accessible, please let us know. Apply today as a Bar Manager and be part of Aqua’s global culinary adventure!

Job Description ABOUT UJUU Founded in 2020, UJUU is an eCommerce platform and brand development studio. We endeavor to connect a global audience of underserved and underrepresented consumers to a diverse community and portfolio of carefully curated and vetted emerging designers and brands. We achieve this by offering elegant brand development services and eCommerce solutions across our family of brands. Our vision is to create a best-in-class and forward-thinking shopping experience for our global community of black and brown across the African diaspora. We're just getting started, but we're already off to a promising start with the launch of our three portfolio brands: souk + Sepia, simisienna and Mango Maison. With each subsequent brand offering we strive to better serve and meet the unfulfilled needs of our expansive audience. In order to realize this vision it is imperative that we build a best in class Office Operations department ABOUT THE SHOWROOM MANAGER This opportunity will most resonate with an energetic and outgoing individual that is well-organized, a strong communicator, comfortable designing strategic systems and implementing new office processes and procedures with initiative and forethought. This individual will be adept at wearing multiple hats while managing and directing others to ensure UJUU showroom operate as a well-maintained environment of cleanliness, operational efficiency and cohesion. Lastly this individual will be flexible, resourceful, and an initiative driven team player firmly bought into helping realize UJUU’s core mission. YOU’LL BE A GREAT FIT FOR THIS ROLE IF YOU ARE: * An optimistic natural leader and team player * A strong project manager, comfortable with budgets and communicating with various stakeholders * Resourceful and a creative thinker and strong problem-solving ability, including metrics-driven thinking * A strategic planner able to develop, implement, and improve departmental processes * Experienced in managing a fashion showroom or store HERE’S WHAT YOU’LL DO IN THIS ROLE: * Hire, develop and actively manage direct reports to perform the functions of the Showroom as outlined below: * HQ Showroom Logistics * Coordinate and facilitate the initiation and maintenance of all facility functions including but not limited to: office equipment, furniture, telephone and internet lines, cable connections, security, HVAC, cleaning services, etc * Manage and maintain ongoing relationships and contracts with third party contractors and service providers * Establish relationship and liaison with the building management company to communicate UJUU needs and to building management and to keep UJUU in compliance with updates to building procedures and protocols * Work with Finance Department to track spending and oversee the ordering of business office supplies, kitchen supplies and general meeting supplies * Event Planning and Showroom Management * Ensure the arrangement and organization of office wide events, such as: Employee Celebrations, Company Milestones and Parties, and other initiatives and special projects as requested by company management * Coordinate with the respective Marketing Departments to anticipate and understand the needs of planned Office Events * Identify showroom team needs and coordinate the addition of third party vendors or outsourced resources as necessary * Work with the Finance Department to develop and maintain budget for events * Returns Processing * Manage relationship and service with all postage/freight providers (FedEx, UPS, etc) * Oversee processing of all mail, packages, deliveries (both outgoing and incoming) * Process Returns from Ecommerce Brands ADDITIONAL ROLE INFORMATION: This role is full time with medical, dental, and vision insurance offered at an annual salary of $60,000. This role receives a monthly meal stipend for late nights in office in addition to many other company perks and benefits.

Job Description JOB SUMMARY: Under the supervision of the Resident Manager, the Porter is responsible for the upkeep of the common areas, pool areas, and the removal of trash. REPRESENTATIVE FUNCTIONS OR DUTIES: • Physically walk the common areas on a frequent basis and remove litter, debris, building trash removal, etc., • Ensure that all the pool areas, laundry rooms, mail rooms, dumpster areas and recreation areas always remain neat and free of litter., • Assist with daily housekeeping assignments, including dusting, cleaning ovens, microwaves, stove tops and kitchen hoods, bathrooms, showers, bathtubs, appliances, kitchen and pantry, windows, mini blinds, and mirrors., • Custodial work, including sweeping, mopping, vacuuming, trash removal, cleaning windows, etc. in common areas., • Report items requiring major repairs to the Resident Manager, • Inspect and maintain all tools in excellent condition., • Perform work area clean-up and safety-related duties., • Adhere to all building safety procedures regarding the proper use of personal protective equipment (PPE) as tasks dictate., • Know and adhere to all federal, state, and local laws as well as all policies and building procedures., • Reports to and collaborates with management of the facility related issues., • Works with management on all building and resident related issues, • Ensures standards of service and commitment, • Perform limited extermination services when required., • Assist in snow removal when necessary., • Maintains regular attendance in the workplace., • Provides the highest quality of service to the tenants, staff, and visitors at the facility. JOB DESCRIPTION • Must be courteous, friendly, and polite • Complies with employment laws and building employment practices., • Supports and follows building operational policies and standards., • Supports and follows building safety program., • Perform related duties as required with a “can do, will do” attitude EDUCATION/EXPERIENCE • 1-3 years related experience preferred., • Knowledgeable and skilled in the safe use and maintenance of the following tools:, • Hand Tools: Mops, brooms, dusting equipment, etc., • User-Moving Aids: Dollies, hand trucks, stepladders, etc., • Mechanical Equipment: Vacuum cleaners, carpet cleaners, etc. We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability status, or any other characteristic protected by law.

Job Description Job Title: Prep Cook Reports To: Shift lead/ Kitchen Operations Manager Roberta’s is looking for a prep cook to join our team! Roberta’s which opened in 2008, helped pave the way for the boroughs’ food scene, the pizza game, offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program and quickly became a mecca for pizza and culture. Roberta’s is actively expanding and is looking for talented people to join the family and grow with us! This is a daytime position and there is a lot to learn here, as well as a lot of room to grow within the company for the right person. Positive vibes only! Job Requirements include: * Following a daily prep list * Following DOH standards * Punctuality and reliability * Being detail oriented and organized * Labeling and storing items properly * Reporting when food or beverage items are running low to shift lead * The desire to learn and grow! QUALIFICATIONS: * Applicants should have at least 1 year of kitchen experience * Great attitude, respectful and a team player * Must be able to stand for at least 8 hours and lift at least 50 pounds * Must be able to work in high volume environment

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotel The Sheraton-Tribeca in NY, New York. We are hiring Line Cooks to join our team! Full-time & Part-time US-based position and authorized to work in the US Location: 370 Canal St., NY, NY 10013 We offer • Competitive Wages, • Health, dental benefits, and a 401k plan., • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Sets up workstations according to company standards., • Maintains cleanliness of their workstation and kitchen equipment., • Reports to work in a timely manner and follows the schedule., • Executes all recipes, plating, and cooking techniques set by brand standards., • Knowledge of standard portion sizes, cooking techniques, and overall kitchen etiquette, • Aids the culinary team with additional tasks that are requested by the property manager., • Abide by all the local sanitation laws and take personal care of how food is handled and properly produced., • Produces food within ticket time requirements., • Everyone must come to work groomed and in clean uniform for each shift., • Some familiarity with standard portion sizes, cooking techniques, and overall kitchen etiquette, • Worked an 8-hour shift in a kitchen, • Resume (if possible), • 2 forms of ID, • References (with name, phone number, and/or email address), • Proof of COVID-19 vaccination or willingness to receive vaccination is required #LI-DNI Powered by JazzHR D5iIMxqZEZ

Job Description Position: Staff Generalist - Maintenance/Food Service Unit - BCS Greater Heights Clubhouse Reports to: Director, BCS Greater Heights Clubhouse Work Location: 980 Halsey Street, Brooklyn NY 11207 Salary Range: Salary Range: $55,000 - $55,000 Evening/Weekend Program Tuesday-Friday 12:00pm – 8:00pm, Saturdays 9am-5pm and some holidays 1:00pm – 5:00pm. Schedule adjustments will be made to accommodate holiday schedules. Position Summary: Work in collaboration with staff and members in the daily operation of BCS’s Greater Heights Clubhouse, an internationally certified and highly recognized Clubhouse model program, which provides a safe, nurturing, and non-institutional setting for psychiatric rehabilitation that fosters independent living and greater participation in the community. The Clubhouse Generalist will work in partnership with staff and members in the daily operation of the clubhouse employment, education, advocacy and wellness programs. The Clubhouse Generalist is responsible for engaging Clubhouse members in all activities that keep the community going while also assisting them in reaching their recovery goals and ensuring quality support and services. The focus of this position is custodial work and facility maintenance. Responsibilities: Under the supervision of the Program Director and guidance of the Food Service Maintenance Unit; custodial staff performs diverse custodial/maintenance duties at BCS’ Greater Heights Clubhouse. The Staff Generalist – Maintenance/Food Service will be required to ensure the Clubhouse is maintained in a clean, sanitary and safe condition for the benefit of those attending the program and in compliance with the health and safety rules and regulations as set forth by the NYC Department of Health and NYC Department of Health and Mental Hygiene. * Work side-by-side and engage members in the Clubhouse tasks. * Maintain an active caseload and provide extensive case management to members * Supports the Food Service Unit with food preparation tasks * Document all case management related activities in recovery plans and progress notes pertaining to member and Clubhouse activities recorded appropriately and quantified as needed. * Provide oversight as a site manager for Transitional Employment work site. * Support program outreach and enrollment efforts to reach the new DOHMH target of 600 clients. * Responsible for maintaining a clean and sanitary environment internally and around the exterior of the building daily. * Ensure the outer perimeter of the building is neat and clean at all times and presents no safety hazards to members entering or leaving the building; Remove all clutter and debris; Ensure sidewalk garbage is collected and put together on proper garbage/recycling days in a neat and tidy manner at all times * Responsible for all garbage removal from inside the building daily and collecting all recyclable items including transporting items at a designated time and place. * Responsible for seasonal cleaning of leaves and snow around premises. Clean and shovel a pathway from the curb to the door of the Clubhouse and remove snow near the building (in conjunction with property building maintenance). * Work in collaboration with the Food Service and Maintenance Unit to engage members in all custodial/maintenance duties. * Wash down sidewalks and lower portions of the building with soap, water, and sanitizing solution. * Ensure mats are in place at the entry door of the school prior to clients entering the building in all wet weather conditions. * Sweeping, mopping, and waxing rooms throughout the Clubhouse (vacuum rugs; sweep & mop floors, empty all garbage cans), offices, hallways, kitchen, bathrooms, and stairway at end of the hallway, etc. * Clean and sanitize all bathrooms twice daily (wash toilet bowls, wall stalls, urinals, sinks, mirrors, replace paper towel dispensers; toilet tissue, etc.) * Dust walls, tops of cabinets and tables, tops of bulletin boards, window frames and window sills, door frames, door knobs, radiators, shades and mini-blinds, extinguisher cases, etc. * Wash and sanitize windows, windowsills, and walls * Scrub handrails, baseboards, door window panes, and stair landing. * Empty waste baskets and garbage cans daily from the kitchen, and all offices. * Clean and polish furniture and metal work. * Dust light fixtures, replace light bulbs and fuses. * Dust vents weekly and wash monthly. * Work in collaboration with the Food Service and Maintenance Unit to order necessary supplies * Accept paper goods and household supply deliveries, store items, and keep inventory. * Responsible for set up and breakdown of chairs and tables as necessitated to accommodate various activities and social events. * Ensure adequate inventory of cleaning supplies and items needed for repairs is on-site; order where applicable. * Inspect all emergency lights at the center daily. Inform the Director of needed bulb replacements or repairs. * Ensure all electrical outlets throughout the building have safety covers installed. Ensure no hanging wires are visible throughout the building. * Monitor and record necessary safety issues of the building i.e. hot running water, the temperature of classrooms, multipurpose room, therapy rooms, and all areas occupied by children, the fire alarm is in good working condition, etc. * Monitor activities including unit management, case management, and Transitional Employment site management as needed. Generate member interest in participation in the work ordered day. * Assist members in obtaining entitlement benefits, psychiatric and medical treatment, and in utilizing other community resources, as needed. * Maintain an active caseload and provide extensive case management to members and document all case management related activities in progress notes. Specifications for Physical Requirements: * Able to walk up and down stairs. * Able to lift up to and including 50lbs. * Able to stretch and bend. * Able to move tables, chairs, and other furniture. * Able to mop, sweep, climb ladders, and use basic tools (must be able to operate a power drill safely). * Frequent walking, sitting, talking, and hearing. * Occasional climbing, balancing, stooping, kneeling, & crouching. * Able to read and comprehend printed materials in English. * Able to write; able to operate a computer keyboard, mouse, and computer program (Microsoft Office). Qualifications Required: * High school diploma or GED required, Associates Degree or Bachelors preferred. * At least 1 year's experience working with individuals with mental health * DRIVERS LICENSE with clean driving record - IS A HUGE PLUS! * Previous maintenance experience preferred BCS is an Equal Opportunity Employer. Auxiliary aids and services are available upon request to individuals with disabilities

Job DescriptionCompany Description: WORLD SPA is a Brand New Spa & Restaurant concept in Brooklyn, NY. We are seeking talented, dedicated, and enthusiastic team members to become part of the Grand Opening of New York City’s premiere, largest, and most diverse Spa Destination in a class by itself located in the heart of Brooklyn. This is a great opportunity to become a part of a one-of-a-kind project with a culture that will enable you to grow and make a difference. If you are passionate about what you do, hungry for success, growth and ability to make an impact, apply today! WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. WORLD SPA features multiple world-class dining venues. REN is a fine dining, full service restaurant in collaboration with Michelin Star Chef Shaun Hergatt. REN means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. REN feels upscale, but comfortable. WORLD SPA LOUNGE, which is a 250 seat restaurant and is the most fast paced of all is located within the Spa area, where guests can either enjoy a cup of artisanal tea, crafted cocktail, fresh sushi and small plates in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. BIRCH&OAK is a VIP area with its own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own sauna for groups of 22 and 15 guests. Position Summary: The Dishwasher ensures that the kitchen stays clean and organized. They set up dish stations and turn on dish cleaning machines. They spend their time loading and unloading dishes from dish machines, washing all pans or utensils that come into contact with food, and scraping identifiers off everything. Essential Duties and Responsibilities: * Provides support through ensuring that all of the dishes are properly washed, sanitized, and ready to be stocked on the floor with minimal breakage. Keeps dish area free of clutter and organized * Properly washes, stacks, and stores china, glassware, silverware, cookware, food service tools, and storage containers. * Maintaining the dish machine and three compartment sink, changing out the water when necessary. Properly sets chemical dilutions specified by business. * Clean, dust, sweep, mop, polish, scrub, wash, strip, and buff, the specified areas * Maintains the cleanliness of the kitchen floor and the removal of trash and recycling from the kitchen and restrooms. * Informing the Head Baker or General Manager of any cleaning supplies or tools are needed * Break down trash and boxes * Maintains the dry storage area and the organization of storage shelves * As requested by the chef or chef-delegated team members, assists in food prep and any other duties. * Completes any beginning or closing shift duties as directed by management. * Work together with other people on the team productively to ensure that the kitchen meets customer demand * Positive, work-focused attitude during the workday. Skills, Abilities and Experience: * 1+ Years’ experience in the restaurant or hospitality industry. * Excellent interpersonal and customer service skills. * Must successfully complete a restaurant training course. World Spa Entertainment, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. #ZR

Job Description We are hiring an experienced/skilled porter to join our maintenance team and provide the highest level of service to our residents, guests and prospects. The job will include minor handy work (i.e. changing light bulbs, replacing blinds and small paint touch-up jobs), cleaning of common areas, apartment turnovers and other duties listed below (not all inclusive): This position is subject to New York State Prevailing Wage requirements. Compensation will be paid in accordance with applicable NYS Prevailing Wage schedules, including the applicable hourly base rate and supplemental benefits, where required. Please note overtime may be required and the shift may change at any time due to operational needs. Responsibilities include, but are not limited to: · Responsible for cleanliness and maintenance of assigned building. · Checks specific areas for debris, cleanliness, and maintenance. · Clean stairwells. · Power washing sidewalks. · Vacuuming carpets. Cleaning out compactor. · Assist with garbage removal. · Assist in cleaning and preparing apartments for residents (includes lifting and carrying furniture, kitchen appliances, etc.). · Follows established procedures set by management. · Assists handyman as instructed. · Assisting the Resident Manager of any jobs assigned. Work Environment and Physical Demands: • Indoor and outdoor hi-rise maintenance environment consisting of, but not limited to, exposure to moving mechanical parts, heights, toxic or caustic chemicals, pets, and loud noises., • Must be able to endure walking, squatting, bending, balancing, climbing, kneeling, crawling and prolonged standing., • Vision requirements include both close range and long-distance vision., • Must be able to lift up to 50 lbs., • Must be able to climb ladders and crawl into confined spaces. · Applicant must be flexible. · Detail-oriented, able to multi-task, friendly. · A minimum education level of: High School Diploma or its equivalency. · A minimum of 1-2 years of related work experience (preferred). · Reliable, punctual, and regular in attendance. · Ability to take direction and work well with others. · Able to stand for extended periods of time (4-6 hours per shift) and lift tables, chairs, etc. · Must be able to work 40 hours per week with flexible hours including nights, weekends, and holidays. · Fluent in English Language. Benefits: • Compensation in accordance with NYS Prevailing Wage (including applicable supplemental benefits)., • Training and development programs., • Medical, Dental, Life & Disability, Paid Time Off, 401(K). Genuine is an equal opportunity employer. Genuine does not discriminate in employment on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, or other applicable legally protected characteristics. We celebrate diversity and are committed to creating an inclusive environment for all employees. Company DescriptionGenuine Property Services is a New York City-based property management firm focused on residential and multi-use developments. We bring special expertise to the areas of financial management, facility operations and regulatory compliance. We have built our growing portfolio around integrity, expertise and innovation. Centered on these core values, our mission is to deliver best-in-class property management services that enable our clients, residents and communities to flourish. At Genuine Property Services, we are firmly committed to investing in talent, and recognize that cultivating dedicated and satisfied employees is essential to delivering exceptional services. We offer competitive salaries and an attractive benefits package. Genuine is an equal opportunity employer. Genuine does not discriminate in employment on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, or other applicable legally protected characteristics. We celebrate diversity and are committed to creating an inclusive environment for all employees.Genuine Property Services is a New York City-based property management firm focused on residential and multi-use developments. We bring special expertise to the areas of financial management, facility operations and regulatory compliance. We have built our growing portfolio around integrity, expertise and innovation. Centered on these core values, our mission is to deliver best-in-class property management services that enable our clients, residents and communities to flourish.\r\n\r\nAt Genuine Property Services, we are firmly committed to investing in talent, and recognize that cultivating dedicated and satisfied employees is essential to delivering exceptional services. We offer competitive salaries and an attractive benefits package. \r\n\r\nGenuine is an equal opportunity employer. Genuine does not discriminate in employment on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, marital status, disability, genetic information, age, or other applicable legally protected characteristics. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description JOB SUMMARY: Under the supervision of the Resident Manager, the Porter is responsible for the upkeep of the common areas, pool areas, and the removal of trash. REPRESENTATIVE FUNCTIONS OR DUTIES: • Physically walk the common areas on a frequent basis and remove litter, debris, building trash removal, etc., • Ensure that all the pool areas, laundry rooms, mail rooms, dumpster areas and recreation areas always remain neat and free of litter., • Assist with daily housekeeping assignments, including dusting, cleaning ovens, microwaves, stove tops and kitchen hoods, bathrooms, showers, bathtubs, appliances, kitchen and pantry, windows, mini blinds, and mirrors., • Custodial work, including sweeping, mopping, vacuuming, trash removal, cleaning windows, etc. in common areas., • Report items requiring major repairs to the Resident Manager, • Inspect and maintain all tools in excellent condition., • Perform work area clean-up and safety-related duties., • Adhere to all building safety procedures regarding the proper use of personal protective equipment (PPE) as tasks dictate., • Know and adhere to all federal, state, and local laws as well as all policies and building procedures., • Reports to and collaborates with management of the facility related issues., • Works with management on all building and resident related issues, • Ensures standards of service and commitment, • Perform limited extermination services when required., • Assist in snow removal when necessary., • Maintains regular attendance in the workplace., • Provides the highest quality of service to the tenants, staff, and visitors at the facility. JOB DESCRIPTION • Must be courteous, friendly, and polite • Complies with employment laws and building employment practices., • Supports and follows building operational policies and standards., • Supports and follows building safety program., • Perform related duties as required with a “can do, will do” attitude EDUCATION/EXPERIENCE • 1-3 years related experience preferred., • Knowledgeable and skilled in the safe use and maintenance of the following tools:, • Hand Tools: Mops, brooms, dusting equipment, etc., • User-Moving Aids: Dollies, hand trucks, stepladders, etc., • Mechanical Equipment: Vacuum cleaners, carpet cleaners, etc. SCHEDULE: Monday through Friday- 1PM to 9PM We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, gender identity, sexual orientation, national origin, disability status, or any other characteristic protected by law.

Job Description Job Description: A Pret Hot Chef works as part of a team in a Pret shop to ensure all hot food is prepared, presented, and served to the required Pret standard. Key focuses for the role are excellent hot food quality and availability, team training, cleanliness and health & safety, equipment maintenance, and maximizing hot food sales. Job Type: Full-time or Part-TIme Pay: $22.75 per hour + Tips + Mystery Shopper Bonus Key Responsibilities: Right Pret People: Hot Food Training • To coach and train Team Members and Team Member Stars on hot food preparation and standards, • To liaise with the management team to ensure all hot food training is planned and carried out appropriately, • To conduct hot food team briefs and attend relevant meetings, courses, and conferences, • To ensure all hot food training materials are available and up to date, • To ensure all hot food is prepared and displayed according to Pret’s planograms and standards, • To maintain high quality and appropriate availability of hot food throughout the day, • To manage new hot food product launches effectively and on time, • To ensure hot food is cooked and held at correct temperatures, with accurate and timely recording, • To adhere to all kitchen health & safety and food safety standards in accordance with the law and Pret policies, • To take responsibility for the health and safety of yourself, your team, and customers, • To complete all required training and follow Pret’s safety processes at all times, • To ensure all hot food equipment is prepared and set up at the start of each day, • To test, clean, and maintain hot food equipment according to Pret standards, • To report any equipment maintenance issues to a Manager, • To communicate with AMK/AMF and organize fresh hot food sampling (Joy of Pret), • To be aware of hot food sales performance within your shop Hot Chef / Kitchen Experience: 1 year (Required) Benefits: • Health, Dental and Vision Benefits, • Weekly Mystery Shopper bonus plan, • 401K retirement plan, • Generous Paid Time Off, • Company-sponsored Life Insurance + STD and LTD offerings, • Child Bonding Leave, • The Pret Academy, supporting training and development, • Quarterly nationwide team events, • Free breakfast and lunch when working – generous discounts when not, • Transit program, FSA and HSAs available, • A friendly, fun, and fast-paced environment with passionate teams Empire JointStar (Empire) is a major retailer in the US operating as a strategic partner of Pret A Manger (Pret), a Food To Go and coffee shop franchise chain that serves freshly made food and organic coffee. Empire operates over 50+ Pret A Manger locations in NY, DC, and PA. Empire is headquartered in New York City. We are an Equal Opportunity Employer: We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender, gender identity or expression, or veteran status. We are proud to be an equal opportunity workplace. We use eVerify to confirm U.S. Employment eligibility.

Job Description Savory team members make all our dishes from scratch, with a deep commitment to uncompromising quality and craftsmanship. They are passionate about food and genuine hospitality, and work together as a team to prepare dishes in accordance with Tatte guidelines to ensure the highest quality while adhering to specific recipe and sanitation standards. We expect our savory team members to: • Have a desire to help where needed and work as part of a team, • Possess a passion for cooking with a keen eye for freshness, quality and cleanliness, • Live from Tatte’s core values and help Tatte deliver on its mission, • Have flexibility to work a variety of shifts, including weekends, holidays, & afternoons/evenings, • Competitive Pay (Dishwasher pay ranges from $16.50-$18.75/hour, Prep cook pay ranges from $18.25-$21.00/hour, and line cook pay ranges from $18.50-$21.25/hour), • Health, dental and vision insurance for full time team members, • 401(k) (with a vesting match), • Free employee assistance program services, • Vacation Time (after 1 year of full-time service), • Paid sick time, • Flexible schedule with no late nights, • Free drinks and generously discounted meals, • Follow prep lists created by chefs., • Label and stock all cooking ingredients, • Complete all tasks, in order, on the prep list from the Head Chef or other kitchen manager, • Washing, chopping, and sorting ingredients like fruits, vegetables, and meats, • Measuring quantities of seasonings and other cooking ingredients, • Adhere to all relevant nutrition and sanitary regulations and standards, • Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply, • Learn about the cooking methods and techniques employed in the kitchen, • Ensuring all food items are properly stored and easily accessible, • Supervising food and cooling room temperatures, • Maintaining a clean, orderly, and sanitized kitchen, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Execute techniques under the direction of the Sous Chef and Executive Chef, • Prepare and cook food according to recipes, quality, and presentation standards, • Prepare ingredients by portioning, chopping, weighing, measuring, and mixing ingredients, • Operate ovens, stoves, grills, microwaves, fryers, and other kitchen equipment, • Ensure the correctness of the temperature of appliances and food, • Actively set up and break down workstation and prepare for an upcoming shift, • Wash and disinfect kitchen, tables, tools, knives, and equipment, • Follow all company safety and security policies and procedures, • Ensure adherence to quality expectations and standards, • Assisting chefs in preparing food and attending to any culinary tasks that arise, • Responsible for proper care and maintenance of the dish machine, • Must keep a clean supply of dishware, glassware, silverware and adequate supply of utensils and cookware throughout the shift, • Must thrive in a fast-paced work environment while adhering to cleanliness and sanitation standards for the entire kitchen and dish area, • Strong communication skills, • Ability to work in a fast-paced environment, • Able to grasp and reach overhead, • Must be able to lift, move, and carry 50+lbs Please note that Tatte is an E-Verify employer.

Job DescriptionAbout WaterworksWhen you see the world’s most inspiring homes and hotels, you invariably find Waterworks in the mix. For over 40 years, our designs have elevated the bath and kitchen experience, with exquisite fittings, fixtures, hardware and more. We strive to be participants in exceptional design moments not just through our products, but through how our company name shows up in the world at large. What We ProvideWhat gives us an edge over our competitors is our people. We work in a highly collaborative, creative environment that values each team member’s contributions to our mission. We empower our associates with extensive training, career growth opportunities, competitive salaries, bonus potential and a comprehensive benefits package including medical/dental/vision, and 401k retirement savings plan. We offer a generous PTO program (vacation, personal and sick time) with additional perks like some summer half days and a volunteer day. The company observes at least 8 federal holidays throughout the calendar year plus a floating holiday that associates can use at their discretion. The RoleAre you a dynamic sales professional who thrives both in-person and with outside marketing opportunity? Do you love the energy of a beautifully designed showroom but also get a thrill from uncovering new business opportunities beyond the walls? If you're a relationship-builder with a hunter’s mindset, this role is your perfect fit. As a Sales Consultant, you’ll work with clients in the showroom and proactively pursuing new business through outside marketing. You’ll be the trusted advisor to architects, designers, contractors, and homeowners, delivering tailored solutions and exceptional service that drive revenue and build long-term loyalty. What You’ll DoEngage clients in the showroom with a polished, consultative approach that turns inspiration into action. Pursue outside sales opportunities—prospect, network, and build relationships with key decision-makers in the design community. Own your book of business with full accountability for growth, profitability, and client satisfaction. Deliver tailored solutions that reflect each client’s vision, backed by deep product knowledge and design expertise. Act as a brand ambassador, representing our values and elevating every interaction with professionalism and passion. What You BringA hunter mentality—you’re energized by goals, driven by results, and fearless in pursuing new business.A consultative sales style—you listen, understand, and deliver solutions that exceed expectations.A strong presence in both showroom and field settings, with excellent communication and follow-up skills.A passion for design, luxury, and creating exceptional client experiences. This is a high-impact role for someone who wants the best of both worlds: the elegance of a showroom and the excitement of outside marketing. If you're ready to grow your career with a brand that values initiative, creativity, and results—this is the role for you.Responsibilities • Market Waterworks brand and products to your assigned Waterworks client list, and client leads provided by the company. Generally, all marketing is the to the trade., • Meet or exceed assigned marketing, quote, order and sales goals, • Cultivate and expand relationships with clients by deeply understanding their needs and presenting compelling solutions., • Actively pursue new clients through social media, networking, territory outreach, and leveraging existing contacts, • Develop and execute a marketing plan that generates leads, project quotes, and sales., • Meet with clients in their offices, virtually or in-showroom to confidently pitch Waterworks products to secure orders, • Manage all phases of client projects including initial meetings, product specification and selection, providing quote and pricing, following up to close sale and take payment, • Provide monthly/weekly updates to your manager: pipeline and project status, marketing activities using CRM, • Provide a superior client experience to enhance long-term relationships, brand loyalty, and increase market share, • Actively participate in industry and showroom events; i.e. networking events, CEU presentations, lunch and learns, etc., • Other projects and activities as needed to drive sales and/or grow market shareRequirements, • 3+ years of outside/inside sales and/or business development experience in the high-end, luxury brand environment, • Proven track record of consistently meeting or exceeding sales and marketing quotas and goals, • Success with developing new business, • Exceptional communications skills, both verbal and written, • Digitally savvy, • Ability to listen and translate client’s needs into sales, • Strong persuasion, negotiation skills and the ability to influence others; close sales transactions/deals, • Self -motivated and possess the ability to manage multiple tasks and projects simultaneously, • Proficient in Microsoft Office Suite; CRM and other sales tracking tools, • Plumbing and/or tile industry experience preferred

Kitchen Manager Job Duties: Assists the chef in the all food service operations and day-to-day operations of the kitchen. Assists in the implementation and management of kitchen and restaurant p

A Healthier Future Starts With You! Every great shift runs on strong leadership. As a Sweetgreen Shift Leader, you help guide the team, support daily restaurant operations, and bring our mission to life building healthier communities by connecting people to real food. You lead with confidence, energy, and accountability helping team members succeed, delivering first-in-class hospitality, and keeping the operation running smoothly during every shift. Join our movement to rewrite the future of fast food and grow your own future too! Top performing Shift Leaders have a clear path to General Manager within 2 years. * Lead shifts with a hospitality-first mindset, ensuring every guest feels welcomed, cared for, and heard * Keep service running smoothly by managing pace, priorities, and execution across the floor * Jump in on any station as needed, modeling strong performance and teamwork in real time * Coach and support team members to elevate service, food quality, and operational standards * Uphold food safety, accuracy, cleanliness, and organization throughout every shift * Communicate clearly, solve problems quickly, and stay calm under pressure during high-volume moments • Have leadership or supervisory experience in restaurants, retail, or hospitality, • Care deeply about hospitality, food quality, and operational excellence, • Enjoy motivating others and building a positive team culture, • Stay organized, level-headed, and solutions-focused under pressure, • Want to grow into restaurant management and long-term leadership roles, • Take pride in being accountable, dependable, and detail-oriented, • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Meet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles, • 1+ year of experience in a Shift Leader or Supervisor role, • Experience in fast-paced environments - restaurant, retail, or hospitality, • Ability to coordinate multiple tasks while maintaining operational standards, • Ability to speak, read, write, and understand the primary language(s) of the work location, • Must be able to work at least 30 hours per week, • Must be 18 years of age or older Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click___. To request an accommodation as permitted by law, click ___.

A Healthier Future Starts With You! Every great shift runs on strong leadership. As a Sweetgreen Shift Leader, you help guide the team, support daily restaurant operations, and bring our mission to life building healthier communities by connecting people to real food. You lead with confidence, energy, and accountability helping team members succeed, delivering first-in-class hospitality, and keeping the operation running smoothly during every shift. Join our movement to rewrite the future of fast food and grow your own future too! Top performing Shift Leaders have a clear path to General Manager within 2 years. * Lead shifts with a hospitality-first mindset, ensuring every guest feels welcomed, cared for, and heard * Keep service running smoothly by managing pace, priorities, and execution across the floor * Jump in on any station as needed, modeling strong performance and teamwork in real time * Coach and support team members to elevate service, food quality, and operational standards * Uphold food safety, accuracy, cleanliness, and organization throughout every shift * Communicate clearly, solve problems quickly, and stay calm under pressure during high-volume moments • Have leadership or supervisory experience in restaurants, retail, or hospitality, • Care deeply about hospitality, food quality, and operational excellence, • Enjoy motivating others and building a positive team culture, • Stay organized, level-headed, and solutions-focused under pressure, • Want to grow into restaurant management and long-term leadership roles, • Take pride in being accountable, dependable, and detail-oriented, • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Meet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles, • 1+ year of experience in a Shift Leader or Supervisor role, • Experience in fast-paced environments - restaurant, retail, or hospitality, • Ability to coordinate multiple tasks while maintaining operational standards, • Ability to speak, read, write, and understand the primary language(s) of the work location, • Must be able to work at least 30 hours per week, • Must be 18 years of age or older Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click___. To request an accommodation as permitted by law, click ___.

This role is a key step toward Shift leader and Manager opportunities. Meet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles. Every great shift runs on strong leadership.

A Healthier Future Starts With You! Every great shift runs on strong leadership. As a Sweetgreen Shift Leader, you help guide the team, support daily restaurant operations, and bring our mission to life building healthier communities by connecting people to real food. You lead with confidence, energy, and accountability helping team members succeed, delivering first-in-class hospitality, and keeping the operation running smoothly during every shift. Join our movement to rewrite the future of fast food and grow your own future too! Top performing Shift Leaders have a clear path to General Manager within 2 years. * Lead shifts with a hospitality-first mindset, ensuring every guest feels welcomed, cared for, and heard * Keep service running smoothly by managing pace, priorities, and execution across the floor * Jump in on any station as needed, modeling strong performance and teamwork in real time * Coach and support team members to elevate service, food quality, and operational standards * Uphold food safety, accuracy, cleanliness, and organization throughout every shift * Communicate clearly, solve problems quickly, and stay calm under pressure during high-volume moments • Have leadership or supervisory experience in restaurants, retail, or hospitality, • Care deeply about hospitality, food quality, and operational excellence, • Enjoy motivating others and building a positive team culture, • Stay organized, level-headed, and solutions-focused under pressure, • Want to grow into restaurant management and long-term leadership roles, • Take pride in being accountable, dependable, and detail-oriented, • Tips* (subject to location and role), • Competitive wages, • This role is a key step toward Shift leader and Manager opportunities, • Medical, dental, and vision options for part-time and full-time team members*, • Paid vacation, wellness time, and parental leave*, • Free meal every shift, • 401(k)*, • Meet all physical requirements for all roles within the Shift Leader career path, including the Kitchen Lead and Team Member roles, • 1+ year of experience in a Shift Leader or Supervisor role, • Experience in fast-paced environments - restaurant, retail, or hospitality, • Ability to coordinate multiple tasks while maintaining operational standards, • Ability to speak, read, write, and understand the primary language(s) of the work location, • Must be able to work at least 30 hours per week, • Must be 18 years of age or older Sweetgreen provides equal opportunities for everyone who works for us and everyone who applies to join our team, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service, past, present, or future, in the uniformed services of the United States (military or veteran status), or any other consideration protected by federal, state, or local law California residents: Review our applicant privacy notice ___. Sweetgreen participates in the federal government's E-Verify program to determine employment eligibility. To learn more about the E-Verify program, please click___. To request an accommodation as permitted by law, click ___.

With limited supervision, the Assistant Kitchen Manager supports back-of-house team members and Kitchen Managers by maintaining restaurant kitchen standards and consistently achieving overall quality daily. Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun

The assistant Kitchen Manager's responsibilities include supervising the food prep and cooking, maintaining a fully stocked kitchen inventory, and complying with safety and cleanliness standards as well as all Salvation Army Policies and procedures. The Assistant Kitchen manager should be able to ma

Overview The Kitchen Operations Manager oversees the food service program, collaborating with Corps Officers to plan menus and prepare nutritious meals for Soup Kitchen clients. Maintenance and cleaning skills * Able to do Food inventory, planning and prep.

Immediate Openings Company: Chick-fil-A Flatbush and Atlantic/ Clinton Hill Location: Brooklyn, NY Job Title: Manager Compensation: $27/hour - $30/hour Operation Hours: 5:30 am - 12:30 am (6 days a week, Monday- Saturday) Description: The Operations Manager (OM) will work directly with the Se

SRI Gunina - JobID: 600-268955032 [Restaurant Supervisor] As an Assistant Manager at SRI Gunina, you'll: Oversee daily operations to ensure smooth service; Manage staff schedules and performance evaluations; Handle customer inquiries and resolve complaints efficiently; Coordinate with kitchen staff

Job Description Overview Opportunity: Food and Beverage Manager Effectively lead and manage the staff and operations of the food and beverage department, ensuring the delivery of superior food and beverage menu items and services that will provide guests with a memorable experience. Take ownerships of the financial aspects of operations pertaining to the role, while creating a work environment consistent with our values. Your Growth Path Food and Beverage Director Your Focus • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Monitor product quality and guest satisfaction in food and beverage outlets, ensuring food quality is consistent, appealing, and prepared according to recipe and to guest specifications., • Ensure the restaurant complies with sanitation and safety standards for guests and associates., • Visually inspect and take action to ensure the appearance of facilities is appealing and attractive to guests., • Effectively deal with internal and external customers with a high level of patience, tact and diplomacy., • Ensure all equipment is in working order., • Participate in marketing efforts of the restaurants as directed., • Interact with guests to obtain feedback on quality of service and food in outlet., • Document inventory, forecast usage and monitor supply so restaurants are adequately stocked with linen, glassware, silverware, china, condiments, in order to provide service., • Abide by all regulations and requirements pertaining to serving alcoholic beverages., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • Prior management experience in restaurants required. Work Environment and Context • Work schedule varies and may include working varied shifts, holidays and weekends., • Requires ability to navigate throughout the restaurant and kitchen, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching., • Ability to effectively communicate with guests and associates verbally and in writing. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job DescriptionDescription: BOH Supervisor Position Overview At Bread Alone, we are committed to the environment, the community that has supported us for over 40 years, and our passion for craft food. Founded in 1983, our artisan Boiceville campus is home to the nation's first and only carbon-neutral bakery. You will work as part of a collaborative team that is responsible for culinary operations in our café, high-volume savory commissary, and wood-fired pizza stand to serve exceptional, sustainably made foods. Supervisors are expected to be cross-trained and willing to support across all areas of the business. We are seeking a Cafe Kitchen Supervisor to lead daily operations in our Boiceville cafe. This role focuses on ensuring food safety, product quality, and efficient service, while supervising a team of kitchen staff. Responsibilities include assisting in training, scheduling, and conducting performance reviews, as well as overseeing food quality, preparation and storage to meet health regulations and company standards. You’ll manage inventory and ordering, maintain cleanliness and organization, and ensure proper equipment use. You’ll coach staff, foster a positive kitchen culture, and act as a primary point of support for the kitchen staff during service. Success in this role requires strong communication and leadership skills, culinary expertise, and knowledge of food safety practices. You should be organized, adaptable, and capable of problem-solving in a fast-paced environment. Hours: Our cafes are open 7 days a week from 7am-5pm and standard working hours for this position are between 6am-6pm. We endeavor to have a predictable weekly schedule of 40-45 hours for supervisors, with peak weeks requiring 50+ hours. This position is primarily a daytime role and full weekend availability is required. Bread Alone's Worldview: Bread Alone Began in 1983 with simple intention: To feed people organic bread baked from a wood-fire brick oven. We run the bakery today with the optimistic belief that good food, an equitable economy and a healthy planet can thrive together. At the heart of our endeavors lies the profound belief that individuals are integral to every positive impact we make. If you're passionate about food, ready to lead, and excited to grow with a purpose-driven company, we’d love to meet you. Duties and Responsibilities: Duties, responsibilities and essential job functions include but are not limited to the following: • Ensure safe, efficient, high quality operation of assigned station(s), • Have a full knowledge of and ability to communicate effectively all guidelines for safe and efficient operation of the station under your supervision, • Create sustainability in our job environment through collaboration with your teammates in achieving our goals, • Deliver high quality cafe foods to the Hudson Valley, • Actively and immediately communicate any service or product quality issues to the Chef de Cuisine, GM (General Manager), or MOD (Manager on Duty), • Ensure that Bread Alone safety, culture, and food safety standards are being followed by you and all team members in the kitchen, • Responsible for proper, safe equipment operation, routine maintenance and routine troubleshooting as set by managers and training materials, • Provide feedback to Culinary Leadership on areas of our protocols and product recipes that need improvement, • Ensure that you and any professionals assigned to your station are following the break schedule. Communicate with Leadership team regarding any need for adjustments based on workflow, • Organize and delegate tasks as needed to any professionals assigned to your station, • Listen to team members, provide feedback to manager on any issues and seek support when necessary, • Coach and guide team members to perform according to Bread Alone rules but defer any disciplinary action to Chef de Cuisine, GM (General Manager), or MOD (Manager on Duty), • 2 years of supervisory experience in a restaurant, production, or similar culinary environment, • Full weekend availability, • Proper knife handling skills and knowledge of food safety, • Ability to work in a team environment, • Attention to detail and a focus on daily execution, • Flexibility to accommodate scheduling changes as dictated by the needs of the business, able to attend all scheduled shifts, • A team-oriented mindset, • Respect for and comfort with a diverse and inclusive workplace., • Physical endurance to manage extended working periods, standing for long periods of time and handle physical demands while executing tasks quickly and accurately in loud environment, • Able to tolerate exposure to high levels of heat and cold, • Able to twist and bend repeatedly for long periods of time, • Able to pull, push, move and lift to waist level and carry awkward and shifting weights up to 50 pounds, • Able to work with, handle, operate, and control hot equipment and products in a safe manner according to Bread Alone guidelines, • Able and willing to use Personal Protective Equipment (PPE) and assigned uniform as required per company policy, • Willing to take responsibility for your own and others safety as well as follow safety rules and regulations and report any unsafe conditions to management, • Willing to follow all food safety regulations and guidelines which include but are not limited to: Removing any visible or exposed piercings and body jewelry, personal accessories, false nails & refraining from cologne or makeup at work (e.g. mascara, nail polish, heavy foundation, etc) Compensation: Starting at $24.00 to $26.00 per hour, plus tips We Offer • Company-Wide, Rewarding Success Together: We believe in sharing success with our team. Our bonus program is designed to recognize and reward your contributions— the longer you're with us, the greater your potential earnings. As we grow, so do your opportunities to benefit., • Ongoing Growth & Recognition: Your development matters to us. We provide regular check-ins and feedback to support your success—starting with dedicated evaluations at 30 and 90 days for new hires, followed by annual reviews for merit-based growth. Our goal is to help you thrive and be rewarded for your contributions., • Invest in Your Future: We’re committed to helping you build long-term financial security. After just six months, you’ll be eligible for our 401(k) program with a generous employer match of up to 4%—because your future matters as much as your present success., • Prioritizing Your Work-Life Balance: Your time matters—both at work and beyond. Our progressive PTO plan rewards your commitment: 32 hours after year one and 64 hours after year two! The longer you're with us, the more time you’ll have to recharge and enjoy what matters most., • Prioritizing Your Work-Life Balance: Your time matters—both at work and beyond. Our progressive PTO plan rewards your commitment: 80 hours after year one and 120 hours after year two! The longer you're with us, the more time you’ll have to recharge and enjoy what matters most., • Comprehensive Healthcare through CDPHP, • Dental Coverage with Delta Dental, • Free Vision & Life Insurance—fully covered for all employees, • Invest in Your Future with $2,000 in annual education reimbursement, • Bread Alone is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status. We are also committed to compliance with all fair employment practices regarding citizenship and immigration status. We will provide reasonable accommodations for individuals with disabilities and for religious observances, provided that such accommodations do not create an undue hardship for the company.

Job Description About the Role: The Kitchen Manager plays a pivotal role in overseeing the daily operations of the kitchen to ensure efficient food production and exceptional quality standards. This position is responsible for managing food safety protocols, controlling food and labor costs, and maintaining sanitation standards to comply with health regulations.. By leading and training kitchen staff, the Kitchen Manager fosters a productive and positive work environment that supports high performance and teamwork. Ultimately, this role ensures that the kitchen operates smoothly, delivering outstanding food service that aligns with the establishment’s goals and customer satisfaction. Pay Structure: • Up to 56 hours of paid sick time at management pay rate; unused hours convert to additional paid vacation time., • Affordable health and dental insurance available, with employer contributions., • Ability to rotate weekends off in coordination with the management team to ensure peak coverage is successfully maintained., • Eligible for 401(k) plan after one year of employment, with 100% employer match up to 4% of annual earnings., • Proven experience in kitchen management or a similar supervisory role within the food service industry., • Comprehensive knowledge of food safety regulations and sanitation standards., • Strong understanding of food cost control and labor cost management., • Ability to plan menus and oversee food production processes effectively., • Certification in food safety or culinary management (e.g., ServSafe Manager Certification)., • Experience working alongside Management in a high-volume kitchen environment., • Familiarity with inventory management software and kitchen management systems., • Background in menu development and nutritional planning., • Supervise and coordinate all kitchen activities including food preparation, cooking, and plating to ensure timely and high-quality service., • Implement and monitor food safety and sanitation standards in compliance with local and federal regulations., • Manage inventory, control food and labor costs, and minimize waste to maximize profitability., • Recruit, train, and evaluate kitchen staff performance while fostering a positive and efficient work environment., • Schedule staff shifts and manage labor resources to meet operational demands without exceeding budget constraints., • Conduct regular inspections of kitchen equipment and facilities to ensure proper maintenance and safety. The Kitchen Manager utilizes food safety expertise daily to ensure all kitchen operations comply with health regulations, preventing contamination and foodborne illnesses. Skills in food and labor cost management are critical for maintaining budgetary control and maximizing profitability through efficient resource allocation. Collaboration with Executive and Head Chefs requires strong communication and menu planning abilities to create appealing and cost-effective dishes. Leadership and team management skills are essential for training staff, resolving conflicts, and maintaining a motivated workforce. Additionally, knowledge of sanitation practices and kitchen equipment maintenance supports a safe and clean working environment, contributing to overall operational excellence.

Job DescriptionOPEN CALL FOR TEAM MEMBERS Jacob's Pickles Quick Service! (Downtown Brooklyn, 55 Water Street ) OPEN CALLS HELD AT Jacob's Pickles, 509 Amsterdam Avenue, New York. Monday - Friday 10am - 4pm WE WILL NOT ACCEPT ANY RESUMES WITH PHOTOS ON THEM. Jacob’s Pickles is in BROOKLYN! Jacob Hadjigeorgis and the team at Pickle Hospitality (Jacob's Pickles, Maison Pickle and Lucky Pickle Dumpling Co.) have opened Jacob’s Pickles in the heart of DUMBO as part of Time Out Market NYC. Representing the “Best of Southern” cuisine, this Jacob’s Pickles counter will continue to offer our signature Southern food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. This store is a counter-style variation of our original Jacob’s Pickles, offering our Signature Chicken Biscuit Sandwiches, decadent Mac & Cheese, and of course, Pickles! Always progressive in our service, the Pickle Hospitality team has engaged the tools of today, paired with the warmth of service we all know and love: guests are welcomed and guided through the menu from which they will be able to place their orders and pick up their meal at the pick-up counter for fast service. Positions include: Counter Server -Answer questions about the menu -Take and input orders • Organize & put away orders, • Set up food displays, keep counter clean and neat, • Stocking and organizing Store Manager • Overall performance of the unit, • Proficiency at all levels, including recipe knowledge, service standards, sanitation practices, FOH and Kitchen management functions., • Develop and meet financial targets and goals, • Ensure proper staffing and training of employees and management personnel in the unit., • Aware and responsible for the quality of kitchen operations, • Oversee and ensure that all staff are performing all areas of job responsibility, • Ensure all Standard Operating Procedures are upheld, • Ensure weekly staff meetings are ongoing and productive, • Assist with other projects as assigned., • Managers MUST provide a Food Protection Certificate or Card As a team, there are strong core values that we look for in any candidate: Candidates should be experienced workers who are friendly, enthusiastic and great team players. Candidates should have service experience and the ability to raise our already high standards of quality and guest satisfaction. • Representing our brand so it's imperative to exceed our guests' expectations., • Assist our guests to understand and explore the menu., • Great approach with our guests; must go above and beyond to make sure our guests leave with a smile., • Big plus being certified in NY Health Department., • Precisely organizing, preparing a neat work area, with ease of execution., • Following and complying NYCHD and company sanitation standards., • Properly following credit card handling procedures., • Great multi-tasker, and excellence in listening and communication., • Dress code-wears uniform as prescribed by management team, • Maintain a safe, hazard-free work environment within area of responsibility, • Flexible schedule and available to work weekends and holidays, • Prior restaurant opening experience a plus, but not necessary, • Prior fast casual experience a plus, but not necessary We are an Equal Opportunity Employer.

Job Description About the Company An established and high-volume gourmet market operation in Brooklyn is seeking a Kitchen Manager to support daily production and kitchen operations within its prepared foods division. The company is focused on elevating culinary execution, operational consistency, and team development across the organization. About the Role The Kitchen Manager will oversee day-to-day kitchen operations with a heavy focus on organization, production management, team leadership, and operational efficiency. This role is ideal for a strong kitchen operator who excels in fast-paced environments and understands how to lead teams while maintaining consistency and structure. While culinary experience is highly valued, the client is equally focused on finding a strong manager capable of driving accountability and execution. Key Responsibilities • Manage daily kitchen operations and production flow, • Lead kitchen teams and maintain strong operational organization, • Oversee ordering, inventory, prep systems, and production schedules, • Ensure food quality, cleanliness, and consistency standards are maintained, • Support labor management and scheduling needs, • Train, coach, and develop kitchen employees, • Maintain operational efficiency during high-volume service periods, • 3+ years of kitchen leadership or management experience, • Strong organizational and production management skills, • Experience in high-volume kitchen environments, • Ability to lead teams and maintain accountability, • Strong communication and problem-solving abilities, • Experience with inventory, ordering, and labor management preferred, • Culinary background helpful but not required, • Salary range of $75K–$95K, • Health benefits, • PTO and paid Jewish holidays, • Stable leadership opportunity within a growing operation, • Strong long-term advancement potential

Job Description Assistant Residential Manager New Residential Home for Young Adults Bring your Heart to Coarc Location: Chatham, NY Pay Rate: $22.00 per hour with a $2.00 stipend on weekends Schedule: Monday 8am – 4pm, Tuesday 12pm – 8pm, Wednesday 12pm – 8pm, Thursday 12pm – 8pm and Sunday 8am – 4pm. At Coarc, we belong to a mission that expands abilities, one person at a time. Our work is both rewarding and challenging, and we support each other through a culture of belonging, respect, and shared purpose. When you join us, you will be making a difference in your community while being valued for your contributions. Assistant Residential Manager Are you passionate about helping young adults build the skills they need to live independently? COARC is launching an exciting new residential program designed to support young adults as they transition toward living independently in their own communities. We are seeking a dedicated and supportive Assistant Residential Manager who will work closely with the Residential Manager to ensure high-quality, person-centered supports that empower everyone to reach their goals. "Our work isn't always easy, but it's worth it. At Coarc, you'll belong, contribute, and make a difference." About the Role As an Assistant Residential Manager, you will play an essential role in the daily operations of the home while supporting young adults with intellectual and developmental disabilities as they develop greater independence. In partnership with the Residential Manager, you will help oversee staffing, provide guidance to Direct Support Professionals, ensure documentation and service delivery meet OPWDD standards, and maintain a positive, supportive environment. You'll also work hands-on with individuals, supporting them in daily routines such as cooking, budgeting, personal care, household responsibilities, and community engagement. This role promotes choice, dignity, and self-direction while helping individuals build the confidence and skills needed to transition to more independent living. "Belonging is more than a word here – together, we support each other through rewarding, challenging work." Requirements: • 6 months' experience of working with people with disabilities required, one year preferred, • High School Diploma or GED required, • Exceptional writing, communication, and computer skills, • A valid driver's license., • Ability to be certified in all required trainings., • Occasionally required to lift up to 50 pounds. Hear from Our Team "I genuinely love my job and continue to work as much as I do because I love the happiness and smiles from the people we support. Doing something that makes them happy and them genuinely being thankful and happy to see me and have me work with them is what drives my happiness. To see their smiles and laughs in doing things they love". – Employee Testimonial Generous Benefits Offered: We have excellent benefits (health, dental vision), paid training and plenty of paid time off. Please visit our website at for Coarc job openings and to complete an application online. For more information, feel free to contact: Jamie Budai at: or 518-672-4451 ext. 2141 #HP Equal Opportunity Employer GENERAL PURPOSE OF JOB In conjunction with the Residential Manager, oversee the day-to-day operations of the designated residential site and ensure appropriate staff coverage and delivery of services. Support the emotional, physical and personal well-being of the people assigned; encourage growth by recognizing their autonomy and being proactive with them in reducing their risk of harm; foster a spirit of partnership with each person and with their "Circle of Support" members; always affirm the human rights, civil rights and responsibilities of each person as well as justice, inclusion and full community participation; perform in a manner consistent with the NADSP Code of Ethics. ESSENTIAL DUTIES AND RESPONSIBILITIES • Oversee and support the development of staff; provide training to program staff on all aspects of their role; orient new staff to their duties and responsibilities and arrange for ongoing training as required; collaborate with the Manager for the evaluation process for assigned staff., • Assist the Manager with routine meetings with program staff to allow for the exchange of issues, concerns, plans for significant events and updates of Agency policies and procedures., • Ensure that staff is educated about people's needs, behaviors, plans and procedures; continually assess the needs of all people (including medical) and advise the Manager/Nursing staff of any unmet needs; refer person through the Manager for clinical services., • Provide supervision and guidance to all DSPs assigned; coordinate and review all employee action with the Manager per procedures, ensure staff are completing responsibilities as assigned including completing required documentation., • Assist with scheduling and providing adequate coverage., • Ensure DSPs attend all required trainings and maintain all required trainings per Agency policies and procedures; maintain all required certifications necessary to support the people supported., • Assist with interviews and participate in the hiring process of staff., • Maintain records for all people in assigned site(s). Ensure completion of all required documentation, including but not limited to:, • Medication/medical Sheets, • Attendance and billing records, including data collection and monthly summaries, • Oversee completion of necessary paperwork for Life Plan Reviews, • Fire Drill Reports, • Assist with the development of Staff Action Plans, • Assessments, • Ensure people supported receive training to develop independence in utilizing personal funds. Implement the established system for proper use of people's funds including required approvals for bank transactions. Count and dispense person's funds and petty cash. Accept responsibility for all person's funds, financial benefits and petty cash on premises during shift. Provide instruction in financial matters to all site staff, as required. Ensure Fee Service and other bills are paid. Ensure people supported are maintaining balances under the established maximum asset limit. OTHER ESSENTIAL DUTIES AND RESPONSIBILITIES • Oversee the development of a shared relationship with the person that supports the unique personal desires and needs of each person supported; provide assistance to the person with decision-making, problem-solving and providing encouragement to become as much of a self-advocate as possible., • Assist the person and ensure staff assists the person supported to know their own personal strengths and worth; assist the person in sharing those personal traits with others in a variety of community settings; support the person in making friends within their natural community settings., • Work in a professional and ethical manner; establish a trusting relationship with the people supported as well as employees by being reliable and on time when providing supports and/or activities based on the person's stated valued outcomes and goals; always work towards assisting the person to achieve maximum success by developing a mutually respectful relationship with the person and their "Circle of Supports"., • Support healthy living practices, inclusive of diet, exercise, stress reduction and emotional support, medical and dental health practices as needed or requested by the people supported., • As needed, provide assistance based on the person's plan of care, including but not limited to assistance with hygiene, dressing, using the bathroom, and/or showering., • Understand and report all instances of physical or emotional harm to the person by others in accordance with Agency policies and procedures relative to OPWDD Part 624 and 625 regulations; ensure the safety and well-being of the person immediately following any incidents of physical or emotional harm., • Be familiar with and ensure staff are familiar with all safety measures and procedures for on-site and off-site activities, including requirements for using kitchen equipment, use of bathrooms/public restrooms and use of vehicles; assist the person supported to learn basic responses to fire emergencies, environmental emergencies and medical emergencies; provide support to the person via their Behavior Plan or Monitoring Plan (as applicable)., • Assist the person supported, and oversee staff, in maintaining a comfortable, orderly and clean environment; support the person in enjoying life by teaching them to care for their surroundings, inclusive of cleaning activities, care for clothing and minor repairs (within the scope of each person's skills and abilities)., • Encourage and support the person to take part in volunteer, educational, recreational and work activities in their community., • Provide medication administration support to each person based on their skills and abilities as defined in their plan(s); comply with all Agency policies and procedures relative to the administration of medications to people supported., • Participate in the development and review of each person's service planning meetings; know and understand the unique aspects of each person's plan(s); document all services delivered in the mode and manner prescribed by agency policies and procedures; advocate for changes on each person's behalf when necessary or requested by the person; participate in any other team meetings with or for the person necessary to ensure each person's needs and wants are being addressed and that each person is successfully supported towards meeting their stated outcomes/goals., • Safely operate Agency vehicles per policy and per NYS Traffic Laws, and whenever transporting people supported. Monitor the same for site staff., • Attend all required trainings and maintain all required trainings per Agency policies and procedures; maintain all required certifications necessary for the people we support., • May be required to work beyond scheduled hours when mandated to ensure adequate staff coverage., • May be required to provide coverage for alternate people, and/or at another location, when requested by Management or Administrator on Duty., • Required to attend staff meetings and trainings that may fall outside of regular schedule. Job Posted by ApplicantPro

Job Description Vegetable/Fruit Garden Account Manager Will be responsible for ensuring the vegetable and fruit gardens are maintained to the highest standards of excellence, and that best management practices are applied in all aspects of sustainable gardens. The Account Manager will additionally be responsible for all scheduling Responsibilities • Manage the project proposal process and act as the primary liaison to existing and new clients, • Manage overall plant and soil health strategies for the garden to include sustainable gardening practice and integrated pest management, • Coordinate the administrative aspects of garden maintenance, including client communication, cultivating new business, marketing, planning, and budget management, • Work with architects, clients, contractors, to assist with the design and the installation of vegetable and fruit gardens, structures and pathways, • Supervise distribution of gardening supplies seeds, plant starts, winterization materials, educational materials, ordering tools, and supplies, • Lead and manage propagation and hoop house/greenhouse work (if applicable), • Plant and provide seasonal produce harvests for the kitchen, • Maintain the health of all plants in the garden including, but not limited to: herbs, heirloom vegetables, fruits, annual and perennial flowers (if applicable), • Manage soils and compost, soil texture and composition, soil quality, pH levels, and soil nutrients, fertilizer types and application techniques, produce compost., • Clean, organize and maintain garden tools, garden van, and storage facility, • Maintain drip irrigation system and the water harvesting systems (cistern and rain barrels), • Create and manage all plant labels in the vegetable garden, • Responsible for all aspects of garden care: weeding, orchard pruning, thinning fruit, pruning, planting/transplanting, composting, mulching, soil health, insect/disease diagnosis, and treatment management, • Develop and maintain a garden budget, planting schedule, seasonal records, and other appropriate documentation, • Communicate regularly with the Chef/Client and Garden team on seed orders, planting, harvest dates, quality control to meet or exceed client expectations Responsibilities • Evaluate and report garden results weekly, • Lead and manage Garden Crew and Interns in the implementation of garden plans, techniques and maintenance duties, • Ensure proper care in the use and maintenance of equipment and supplies; promotes continuous improvement of workplace safety and environmental practices, • Passionate about sustainable food production and applying deep organic principles to garden maintenance, • Strong working knowledge of edible garden plants (fruiting vines, fruit trees, vegetables), • Direct Summerhill team members to ensure that equipment is operational and safety practices are followed., • Certified in integrated pest management for vegetable gardens, • Safety is paramount follow safety standards for proper clothing, eye, ear, safety gear, and best practices., • Strong communication, highly organized and efficient with documentation purchase orders, load dockets, invoices, etc., • Represent Summerhill at the highest level always, maintain a high level of composure and good stress management, • Proficient with Microsoft Office, Smartsheet and Strategic planning and long-range program development, • Work flexible hours in all weather conditions to accommodate the seasonality of the industry, • Ability to work independently and with others in a fast-paced environment, • Extremely detail oriented, excellent communication skills and time management, • Experience supervising, promoting cooperation and team building

Job DescriptionShift Lead Are you self motivated and looking for more than just a paycheck? If thats you keep reading. Its more than a bakery. It's more than retail. At Crumbl Cookies in Massapequa, New York, we are cultivating an experience with customers and crew that builds and lifts others while developing your own business oriented managerial mindset. Crumbl offers cookies in a way that cant be found anywhere else. With a weekly rotating menu, open concepts kitchens, and a famously recognizable pink box, Crumbl is revolutionizing the gourmet dessert experience. Do you want to be part of the fastest-growing cookie franchise in the country? We are seeking talented Shift Leads who want to grow with us! As a Shift Leader you will oversee daily operations during designated shifts, supervise employees, and ensure that our customers receive outstanding service. The shift leader's responsibilities include creating a shift schedule, dealing with no-shows, delegating tasks, handling cash up, and reporting any issues to the manager. To be successful as a shift leader, you should be able to manage a team of people and ensure that all duties are performed accurately. Ultimately, a top shift leader should be able to ensure smooth and efficient workflows. Requirements • Genuinely Nice!, • A fast, friendly attitude and work ethic, • Business savvy (Labor, Cost of Goods, P&L.), • Food and Facilities Safety Compliance, • Previous leadership experience working in quick service restaurants, • Ability to multitask and communicate effectively, • Passion for food service industry, • High school diploma/GED, • Excellent communication and interpersonal skills, • Strong leadership and organizational skills, • Confident problem-solver, • As Shift Leader, you will play a very important role in operating the store daily, • You will be responsible for maintaining fast friendly customer experience; keeping a clean organized kitchen; ensuring continuous flow of high quality cookies; keep crew working at a fast pass; ensure bakers are well trained and provide great customer service, • Shift Leaders spend the majority of their time working in the kitchen as a team ensuring all crew members have assigned duties and all tasks are completed on time, • The shift leader's responsibilities include creating a shift schedule, dealing with no-shows, delegating tasks, handling cash up, and reporting any issues to the manager, • Ultimately, a top shift leader should be able to ensure smooth and efficient workflows, • Supervising employees, assigning duties, and creating a shift schedule, • Monitoring team performance and ensuring duties are performed efficiently, • Reporting any issues that arise during the shift to management, • Managing employee requests and transgressions, • Ensuring compliance with company policies, health, and safety standards, • Coaching team members and training new staff, • Opening and closing registers, accounting for the daily intake, and preparing cash deposits, • Days: Monday through Saturday, • Weekly hours: up to 40, • $17-$20 (includes hourly salary + tip) Benefits • Employee Discount, • Off Every Sunday, • Flexible schedule, • Early close on certain holidays, • Regular performance collaboration and career growth opportunities Experience • Valid Driver's License (Required), • Ability to lift packages between 10-55 lbs, • Ability to be on your feet for the entire shift, • Crumbl shirts and hat (required to be worn at each shift) will be provided, • Black pants, • Black sneakers, • Proprietary software (Crumbl platform), • Apple products (Apple TV, iPads), • When I Work, • Taking ownership of all operational aspects, • Training all roles including bakers, shift leads, and delivery drivers, • Knowing your team well enough to identify the employees who may want further training to advance to the next level/role, • Maintaining set standards such as cleanliness and quality control, • Creating work schedules and addressing any schedule gaps, • Tracking sales and calculating healthy labor cost, • Sharing and enforcing state and corporate policies and rules, • Addressing and documenting any employee disputes and infractions, • Interacting with customers and resolving any service issues, • Stepping into various roles when the store needs help such as baker, delivery, restocking

Job DescriptionSous Chef / Kitchen Manager –New York, New York Essential Duties and Responsibilities: • Assist General Manager with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style • Management of all back of house staff in a high volume kitchen, including ongoing training , development, and follow up • Achieve or exceed budgeted labor and other cost centers through proper planning and execution • Assist in overseeing weekly and monthly inventories, and ordering of food and supplies • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Requirements: • At least 2 years of Culinary Management experience in a full-service, structured dining establishment • Strong knowledge and attention to detail on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality • Strong communication, leadership, and conflict resolution skills * Must have food handlers certificate • Stable and progressive work history; Strong work ethic • Graduate of an accredited culinary program is a plus

Job DescriptionDescription: POSITION Sous Chef for a beautiful, newly expanded and renovated, river front wedding venue, River Stone Manor, located on the Mohawk River in Glenville, NY, primarily responsible to assist the Executive Chef in managing culinary operations and leading the culinary staff. ABOUT US Aviva Hospitality Group ("AHG") owns and operates a collection of premier venues in the Northeast, specializing in weddings, galas, proms, and milestone celebrations. We invest in properties that stand apart—offering breathtaking views, private landscaped grounds, and thoughtfully designed spaces focused solely on hosting unforgettable events. Our venues deliver exceptional dining, service, and atmosphere for clients seeking a truly elevated experience. As we expand, we are also investing in talented professionals who share our passion for hospitality and creating extraordinary moments. REPORTING STRUCTURE Reports to: Executive Chef HOURS Driven by weekly schedule, weekend availability required SALARY Competitive Salary plus Bonus POSITION DETAILS Accountabilities: · Work with Executive Chef to design creative menus and event packages to maximize both guest enjoyment and operating profit. · Demonstrate extensive knowledge of food trends, food products, quality standards, preparation techniques, presentation styles and service styles for the banquet industry. · Maintain or exceed company standards in timely service, presentation, and food quality whilst producing high quality plates both design and taste wise. · Oversee and adhere to departmental labor and food costs standards. · Help to negotiate the best possible pricing and quality with vendors and order food products in a responsible and cost-efficient manner to minimize food cost without impacting food quality. · Oversee responsible and accurate receiving procedures. · Monitor and code all culinary related expenses and submit in timely fashion (within week of spend). · Conduct and complete monthly inventory of kitchen stock and supplies maintaining first in/first out inventory handling methods to always ensure the highest quality of product. · Solve any issues that arise and seize control of any problematic situation. · Scheduling and training of culinary staff to maximize efficiency and minimize labor cost and overtime. · Demonstrate positive leadership that inspire employees to meet/exceed standards. · Communicate appropriately and effectively with management, coworkers, staff and customers, always maintaining a positive and professional approach. · Follow and enforce all culinary-related quality control standards, sanitation regulations, and safety procedures – including the proper maintenance of the facility and its equipment and appropriate food handling and attire by personnel. · Demonstrate a sense of urgency to ensure culinary and administrative tasks are completed on time, effectively managing own and subordinates’ time. · Ensure appropriate coverage in your absence. · Always exhibit appropriate attire and excellent grooming and monitor staff for same. · Know and follow all emergency and safety procedures. · Ensure the appropriate kitchen-related contractors and service providers are identified and scheduled, as required, and have appropriate insurance. · Maintain appropriate certification (to be determined as deemed necessary for the successful and safe operation of the facility). · Perform other tasks from time to time as requested by Executive Chef or General Manager. Requirements: POSITION REQUIREMENTS · Bachelor’s degree (preferred) · Hospitality industry experience (preferred) · Minimum of three years’ kitchen banquet experience · Professional, warm, and welcoming demeanor · Professional appearance and presence · Excellent verbal and written communication skills · Strong organization skills · Ability to lead a team efficiently and professionally · ServSafe Certification, Allergen Certification, TIPS, CPR/First Aid, Anti-Discrimination, Harassment · Ability to multitask, adapt to moving timelines, work under times of stress and still deliver an exceptional product · Menu development (preferred) · Cost analysis and comprehension (preferred) *Equal Opportunity Employer

Job DescriptionSalary: DOE Kitchen Manager w flexible Schedule No late nights Who you are:The Kitchen Manager is part of and work closely with the leadership team to maintain the highest quality and standards in the daily operations of kitchen. Ensure all pars are met in the kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development all hourly team members. The Kitchen Manager will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. What youll do: • Ensure high performance and maintain excellence & hospitality throughout each days specific service periods., • Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service., • Educate dining room and event service staff on all aspects of food menu & culinary procedures through tastings and staff presentation, • Maintain positive working relationship with dining room, event and line staff at all times, • Ensure that all recipes, product, food preparations and food execution meet restaurant's specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all A level health code standards., • Ensure all team members are appropriately trained to execute station properly, partnering with the Sous Chef team to make sure that all new hires are adequately trained before beginning their new role, • Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development, • 2+ years of experience in culinary leadership in a similar environment, • NYC Food Handler certificate, • Demonstrated experience in collaborating and communicating across teams, • Excellent food & beverage knowledge What youll get from us: • Competitive salary with bonus potential, • Medical, Dental, and Vision insurance, • Paid Time Off, • Room for growth

Job Description Job Summary As banquet houseman, you are responsible for the set-up, maintenance, cleanliness and organization of any banquet rooms, hallways, storage, and service areas. You are also responsible for the set-up, ongoing service, and breakdown of all audio/visual equipment for all groups and banquets. You must routinely inventory and care for banquet supplies such as linens, chairs, china, glassware, flatware and decoration. Attention to detail is of utmost importance in this role. Essential Job Functions To successfully perform this job, an individual must perform each essential duty listed below. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this job. • Set-up banquet rooms per specifications of a banquet event order, including drinks, snacks, and other specified items., • Adjust banquet room layouts during service based on guest requests., • Reset rooms to their original state after events conclude., • During events you may be asked to assist servers by transporting tables & equipment and fulfill any client or management requests., • Setting up temporary dance floors, stages, tables and chairs, • Provide guest service through setting up podiums, projectors, speakers, monitors and other AV equipment., • Help transport food, beverages, and equipment to off-premises event locations., • Train and educate new team members on the Otesaga’s process and policies., • Suggesting new menus items based on customer preferences and feedback., • Monitor and maintain inventory and par levels related to the event furniture and equipment, including but not limited to tables, chairs, glassware, and AV equipment., • Receive delivered supplies and verify correct items and quantities have been delivered., • Work with appropriate manager to successfully respond to any guest complaints, requests or concerns., • Comply with all health, safety, and hygiene standards and policies. Required Experience: The person in this position needs to: • Ability to work nights, weekends & holidays as required., • Excellent organizations and time management skills., • Set a positive tone and strong work ethic, leading by example., • Maintain professional presentation (must adhere to company and department dress code)., • Basic math and language skills., • Outstanding guest service skills. These physical requirements for this position may be accomplished with or without reasonable accommodations. While performing the duties of this job, the employee is regularly required to stand, and/or move for extended periods of time (approximately 8 to 10 hours), twist at the neck and trunk, bend at the waist and stoop, kneel, crouch, or crawl. The employee is frequently required to reach with hands and arms, reach overhead, above shoulders and horizontally. Employees will frequently use hands to handle objects and tools and operate service equipment. The employee must regularly lift and/or move/push/pull up to 50 pounds. The employee will also frequently ascend and descend stairs when moving between the dining rooms and the storage areas. Vision abilities required by this job include close vision, color vision, and the ability to adjust focus. Employees may use vision to monitor beverage and food quality and quantity. Work Conditions: The position will be required to work evening, weekend, and holiday hours. While performing the duties of this job, the employee generally works in an indoor and outdoor front of restaurant and kitchen environment with exposure to heat from ovens, hot foods and steamers and cleaning chemicals, fumes, equipment, and metal objects. The noise level in the work environment is usually moderate but may be loud dependent on specific work site and/or equipment operation. The physical demands and work environment characteristics 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. This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above.

Job Description At NAYA, we’re on an exciting journey - growing fast, sharing authentic, fresh and nutritious Middle Eastern flavors, and building a team that grows right along with us. We are looking for experienced, passionate Shift Leaders to grow with us! At NAYA, your development is our priority — we train, mentor, and promote from within because we believe our people are the heart of our success. If you’re a natural leader who loves great food, thrives in a team environment, and is excited to build your future with a brand on the rise, we want to meet you! If you’re ready to lead with heart, inspire others, and be part of something bigger, NAYA is the place to make it happen. Reports to: General Manager You will love working at NAYA We believe great people deserve great rewards. NAYA offers a comprehensive and people-focused benefits package designed to support you at work and beyond, including: * Competitive pay to recognize your impact * Medical, dental, and vision insurance to keep you healthy and thriving * Commuter benefits to make life easier * Employee discounts and free NAYA meals — because we believe in enjoying what we serve * Growth opportunities at every level — we invest in developing leaders from within * More on the way! At NAYA, you’ll find more than a job — you’ll find a community that values you, supports your goals, and celebrates your success. How You’ll Impact The Shift Leader is responsible for leading the team members in running an efficient operation, providing excellent customer service, assisting with day-to-day store operations, maintaining high store standards and conditions, and fostering a positive environment. What You’ll Do Operational Excellence * Ensure store profitability by driving sales, controlling labor, and managing cost of goods. * Oversee preparation and service of all food and beverage items, ensuring they meet NAYA’s recipes, portioning, and quality standards. * manage Daily shift schedules to ensure the proper clock in/out times and adjust schedules where appropriate based on the sales volumes. * Conduct ordering, monthly inventory, and control stock levels for food, equipment, and supplies. * Review and manage daily time punches to address any time clock issues. * Control cash and receipts through adherence to cash handling and reconciliation procedures. * Complete and submit administrative tasks promptly, including guest incidents, workers comp claims, manager checklists, cashier/deposit trackers and communication logs Leadership & Team Development * Hire, train, coach, and evaluate team members in conjunction with the General Manager. * Lead by example with a guest-first mindset, fostering a positive and productive environment. * Conduct pre-shift meetings to communicate expectations, share guest feedback, and celebrate team successes. * Ensure staff compliance with labor laws, including FWW guidelines, and manage meal breaks. * Resolve conflicts and escalate issues as needed to the General Manager * Model and uphold HR policies, ensuring team members have access to available resources. * Develop team members by training successors and delegating responsibilities. Guest Relations & Community Engagement * Actively engage with guests, building relationships and addressing complaints with a solutions-focused approach. * Reacts to and assists with recovery actions or rewards to negative/positive online reviews to maintain NAYA’s community reputation * Promote NAYA’s catering services and assist in taking orders as needed . * Can execute all catering and third party orders with ease, understanding the importance of on time delivery. * Make eye contact, greet guests warmly, and ensure the team upholds these standards. Financial & Administrative Responsibilities * Utilize financial reporting tools to monitor and manage sales, labor, and other key metrics. * Perform cash counting, banking/deposit tasks, and manage discounts and promotions. * Handle guest incidents and worker’s compensation reports when necessary. Additional Skills & Abilities * Has mastered kitchen operations, COGS and labor management, line service and throughput * Handle delivery issues and third-party dispatches promptly and efficiently. * Ensure the store is opened and closed following NAYA’s opening and closing procedures. * Serve as a strong role model, earning team respect and providing coaching as needed. Who You Are * 2+ years of related leadership experience at a similar caliber concept * Strong written and verbal communication skills. Must be proficient in English (spoken and written) to perform essential job duties. * Adaptable in a fast-paced and challenging work environment * Takes and gives direction well and is able to perform the essential job functions under pressure while maintaining professionalism * Communicates information effectively and efficiently and approaches their work with a sense of ownership and works with a sense of urgency * Exhibits strong time management and organizational skills * Demonstrates positive leadership characteristics that inspires team members to meet and exceed standards * Ability to utilize traditional software programs such as Gmail, Microsoft Office and any additional systems as needed * Ability to access and accurately input information using a moderately complex computer system * Able to work nights, weekends and holidays, and variable schedule, per the needs of the business * Able to lift at least 50 pounds on a regular basis and bend, stoop, stand and perform extensive walking for 8-10 hours a day We use eVerify to confirm U.S. Employment eligibility.