Personal assistant jobs in Indiana - Page 2

Vacancy NameUS Finance Director Vacancy NoVN549 DepartmentFinance LocationIndianapolis HQ Employment TypeFull-Time Company OverviewAurorium is the materials innovation partner that helps global manufacturers harness the power of possibility making the world a better place. Their specialty ingredients and high-performance materials enhance quality of life, support health and wellness, and enable customers to deliver value-added solutions. Key industries served include healthcare, personal & home care, mobility, infrastructure, and specialty paper & packaging. A Responsible Care company, Aurorium follows the highest regulatory standards across all manufacturing facilities. The company's global integrated supply chain offers the customer product consistency, easy access, supply security, and reasonable turnaround on delivery. Aurorium is committed to operating at the highest levels of manufacturing consistency, quality control, and safety. DescriptionThe US Finance Director is the senior finance and accounting leader for the US region and a key member of the Company's Finance Leadership team. This role is accountable for US accounting operations, financial reporting, internal controls, and audit execution, while also performing Assistant Controller responsibilities in support of global consolidation and reporting. The US Finance Director leads US accounting, AR, AP, and plant controllership teams and is responsible for the integrity, timeliness, and accuracy of US GAAP financial reporting. The role serves as the primary US finance liaison with external auditors, tax advisors, and lenders, and partners closely with the Global Controller and cross functional leaders to drive operational discipline, working capital performance, and continuous improvement. This position exercises significant judgment and leadership to ensure compliance with US GAAP, internal policies, and regulatory requirements, while scaling finance processes to support growth, acquisitions, and increasing organizational complexity. Job Details Role Specific Responsibilities: Leadership & Team Management: • Lead and develop US accounting, AR, AP, and plant controllership teams, including talent development, performance management, and succession planning, • Establish clear expectations, accountability, and development plans to build a highperforming finance organization, • Champion a culture of ownership, continuous improvement, and strong internal controls, • Focus on improvement of current processes to drive regional and global consistency. Accounting, Reporting, and Close:, • Lead the US monthly close process and ensure accurate, timely US GAAP reporting, • Review and approve key journal entries, balance sheet reconciliations, and accounting judgments, • Support global consolidation and internal/external reporting processes in partnership with the Global Controller, • Coordinate US Tax compliance with external tax consultants, • Compile and report on the US region's weekly cash forecast to support regional and global liquidity. Audit, Controls, & Compliance:, • Serve as the primary US finance contact for external auditors and lead US audit planning, execution, and issue resolution, • Ensure compliance with US GAAP, internal accounting policies, and internal control requirements, • Oversee statutory, regulatory, and lender reporting for the US region Business Partnership:, • Partner with operations, supply chain, and commercial leaders to improve working capital, inventory management, and financial discipline, • Provide financial insight and leadership to support operational decisionmaking and business performance Compliance:, • Complies with company Health, Safety and Environmental policies, procedures, and arrangements, • Reports all Health, Safety and Environmental accidents, incidents, and near misses promptly, • Acts in a safe and responsible manner at all times Problem Solving and Innovation:, • Active participation within continuous improvement activities, • Tackles unique situations with a practical, problem-solving mindset., • Takes responsibility and ownership for own learning and development in the spirit of continuous improvement of both self and the business, • Assists in the training, mentoring and assessment of other team members, • Bachelor's degree in Accounting, CPA strongly preferred Experience:, • Minimum 10 years of progressive accounting experience, including senior leadership roles within a complex, multi-entity environment., • 5-7+ years leading and developing accounting or finance teams, • Experience in manufacturing and/or chemical industry strongly preferred, • Experience supporting audits, acquisitions, and lender reporting in a private or sponsorbacked environment preferred Knowledge, Skills, and Abilities:, • Strong knowledge and familiarity with SAP, • Demonstrated ability to apply US GAAP judgment to complex accounting matters, • Experience developing and enforcing accounting policies and internal controls, • Ability to balance handson execution with strategic leadership, • Advanced Excel skills and the ability to operate, develop, implement, and improve IT-dependent processes., • Knowledge of business processes, management, and improvement methodologies, • Ability to be a business partner with non-finance stakeholders, • Results oriented; sets aggressive goals for self and team, • Strong interpersonal skills and ability to communicate accounting/finance topics to non-finance stakeholders., • Ability to multitask and deliver in an environment with multiple priorities and initiatives., • Embodies the core values of Aurorium:, • credible:keeps their word and honors their commitments, acts with integrity, and holds themselves accountable to their decisions and actions, • outcome-oriented:adheres to an unparalleled standard of excellence in everything they do, to deliver results with real impact, • driven:passionate about delivering authentic, world-class experiences that engage customers and inspire greatness, • empowered accountability:empowered to achieve common goals and accountable for delivering performances and results that exceed standards If you have the energy, drive, and passion for joining the Aurorium team, we would love to hear from you. Apply today! Aurorium offers competitive total compensation packages, including benefits such as medical, dental, vision, life, 401(k), disability insurance, flexible spending accounts, health savings accounts, paid time off, and paid holidays. Aurorium is a global Equal Opportunity Employer. All qualified applicants will receive consideration for employment regardless of and will not be discriminated against based on gender, sexual orientation, gender identity, race, ethnicity, religion, age, veteran status, disability status, genetic information, or any other protected category.#LI-Onsite StatusActive

Job Description Responsible for leading enterprise development of the Risk Adjustment strategy and operation for Risk Revenue Program to meet business goals and improve market competitiveness for each segment: Medicare Advantage HMO/PPO, Experience Health HMO, D-SNP, ACA u65, and ACA small groups. Medicare Advantage & ACA Marketplace SingleState Health Plan At Blue Cross NC, we're making health care better for all - by listening deeply, challenging what's possible, and putting care at the heart of everything we do. Join a purposedriven team where ideas spark change, growth is encouraged, collaboration fuels impact, and you're supported with the flexibility and trust to do meaningful work. Position Overview The Assistant Vice President (AVP) of Risk Adjustment provides strategic, operational, and financial leadership for all Risk Adjustment activities acrossMedicare Advantage and ACA Marketplacelines of business within a single-state health plan. This role is accountable for the design, execution, and continuous optimization of endtoend Risk Adjustment programs-ensuring accurate revenue capture, regulatory compliance, and sustainability of performance in a dynamic regulatory environment. Reporting to [SVP/VP, Finance / Risk / Population Health], the AVP serves as a key enterprise leader and strategic partner to Finance, Actuarial, Clinical, Network, Compliance, Analytics, and Operations teams. The role combinesdeep technical expertisewithpeople leadershipandenterprise influence. What You'll Do Strategic Leadership • Set and execute a multi-year Risk Adjustment strategy for Medicare Advantage and ACA Marketplace aligned to organizational growth, quality, and financial performance., • Anticipate and prepare forCMS and HHS regulatory changes, including RADV, V28, HCC model changes, audit trends, and policy updates., • Lead all Risk Adjustment functions, including:, • Provider documentation and coding strategy, • Provider education and engagement, • Retrospective and prospective chart review programs, • Data capture, submission, and reconciliation, • Audit readiness and response (RADV / HHS audits), • Ensure strong internal controls and processes supporting compliance, accuracy, and operational efficiency., • Partner with Finance and Actuarial teams to forecast Risk Adjustment revenue, assess performance drivers, and quantify financial outcomes., • Monitor and report on risk score trends, coding completeness, coding accuracy, and return on investment (ROI)., • Collaborate closely withQuality Management/STARS team,Medical Management, Population Health, and Clinical Informatics to integrate Risk Adjustment into care models and workflows., • Build and sustain strong relationships with provider groups, medical practices, and clinical leaders across the state., • Lead, mentor, and develop a high-performing Risk Adjustment team, fostering accountability, innovation, and continuous learning., • Establish clear goals, performance expectations, and succession planning., • Bachelor's degree required; Master's degree (MBA, MPH, MHA, or similar) strongly preferred., • 10+ yearsof progressive experience in Risk Adjustment within a health plan, with direct experience in:, • Medicare Advantage Risk Adjustment, • ACA Marketplace Risk Adjustment, • 5+ yearsof people leadership experience managing managers and/or senior leaders., • Deep knowledge of:, • CMS HCC and HHS Risk Adjustment models, • RADV audits and compliance requirements, • Coding guidelines (ICD10CM) and documentation standards, • Proven ability to partner with executive leadership and influence enterprise-wide outcomes., • Experience leading Risk Adjustment for both Medicare and ACA in the same organization., • Prior experience withsingle-state or regional health plans., • Demonstrated success navigating regulatory change and model transitions., • Experience integrating Risk Adjustment into value-based care or population health strategies., • Opportunity to shape and lead Risk Adjustment strategy at an enterprise level., • High visibility role with executive partnership and influence., • Mission-driven organization focused on affordability, quality, and community impact., • Competitive compensation, incentive opportunity, and comprehensive benefits. Our Hybrid Flex Workplace Our Hybrid Flex approach is built on presence with a purpose - giving you flexibility to work remotely with intentional in-person connection - that supports a workplace that's flexible, connected, and future focused. In a Hybrid-Flex role, you'll work in the office at least two days a week for collaboration and connection. In a Remote Flex role, you'll work virtually, with a few in-office visits each year for meaningful moments that matter. Whether your role is Hybrid Flex or Remote Flex depends on the nature of the work and distance from our Durham headquarters. We welcome candidates from outside the local area and in any states listed on this job posting. Onsite expectations will be discussed during the interview process. Salary Range At Blue Cross NC, we take great pride in a fair and equitable compensation package that reflects market-price and our starting salaries are typically planned near the middle of the range listed. Compensation decisions are driven by factors including experience and training, specialized skill sets, licensure and certifications and other business and organizational needs.Our base salary is part of a robust Total Rewards package that includes an Annual Incentive Bonus*, 401(k) with employer match, Paid Time Off (PTO), and competitive health benefits and wellness programs. *Based on annual corporate goal achievement and individual performance. $210,268.00 - $336,430.00 Skills JOB ALERT FRAUD: We have become aware of scams from individuals, organizations, and internet sites claiming to represent Blue Cross and Blue Shield of North Carolina in recruitment activities in return for disclosing financial information. Our hiring process does not include text-based conversations or interviews and never requires payment or fees from job applicants. All our career opportunities are published on ___. If you have already provided your personal information that you suspect is fraudulent activity, please report it to your local authorities. Any fraudulent activity should be reported to: ___.

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Assist patients with daily activities such as moving in and out of beds, baths, wheelchairs, or automobiles, • Care for patients by changing bed linens, doing laundry, cleaning the home, or assisting with personal care, • Maintain records of patient care, condition, progress, or problems to report and discuss observations with the supervisor, • Build relationships with patients by conversing or reading aloud to help keep them mentally healthy and alert, • Give medications and immunizations, • Engage patients in exercises or other activities Qualifications, • Graduated from an accredited Home Health Aide program, • High School Diploma or GED, • One year prior professional experience, • Driver’s license required, • CPR certification required

As a family company, we serve people and communities. When you work at Meijer, you’re provided with career and community opportunities centered around leadership, personal growth and development. Consider joining our family – take care of your career and your community! Meijer Rewards * Weekly pay * Scheduling flexibility * Paid parental leave * Paid education assistance * Team member discount * Development programs for advancement and career growth Please review the job profile below and apply today! Do you have a strong commitment to developing future leaders and driving operational excellence? This is your opportunity to be part of a thriving organization as an Assistant Store Director at our West Lafayette, IN Store Location! Join Meijer and make an impact as we grow! As an Assistant Store Director, you will Provide direction related to operations, processes, and conditions of the store. Plan, direct, and supervise the team in the day-to-day operation of the store. Is responsible for the selection, training and development, and performance management for all team members in span of care. Develop strategies to improve customer service, drives store sales and increases profitability. Ensure customer needs are met, complaints are resolved effectively and efficiently, and service is quick and efficient. Ensure that all products and displays are merchandised effectively to maximize sales and profitability. Forecast staffing needs and develops recruiting strategy to provide optimal staffing in all areas. Work in a manner that reflects the Meijer brand and values. A career at Meijer offers more than just a paycheck. We provide a wide range of benefits designed to support a positive work-life balance, ensuring that you can thrive both personally and professionally: • Get Paid Weekly, • Medical/Dental/Vision/401K (effective on Start Date - Leaders Only), • 3 Weeks of Paid Days Off (effective on Start Date - Leaders Only), • Tuition Free and Reimbursement Education Assistance (effective on Start Date), • Child and Adult Care Assistance Purpose: Key responsibilities for this position include: • Overall operations responsibility across food and general merchandise areas., • Management across the store of planograms, seasonal resets, and endcaps., • Engaging team members and leadership to provide the best possible shopping experience for our customers., • Creates a culture that drives positive team member engagement to retain talent as well as recruit new talent to meet forecasted staffing needs., • Identifying, selecting, and developing talent within the store., • Upholding the cultural standards and values via open, clear, and effective communication., • Assessing the financial results of the store, implementing, and executing appropriate business strategies to drive store profitability and results., • Developing strategies to improve customer service, store sales and profitability., • Ensuring customer needs are met, complaints are resolved effectively and efficiently, and service is quick and efficient., • Ensuring that all products and displays are merchandised to maximize sales and profitability., • Being a strong community partner by cultivating relationships in the local community to support the Meijer brand. What You’ll be Doing: Ability to assist the Store Director in running the overall store operations as needed. • Leads performance management activities for leaders and team members while making decisions on performance ratings, career development and promotion potential., • Attracts, selects, and retains a team that supports the Meijer culture, including valuing Diversity, Equity, and Inclusion., • Responsible for daily communication with team, leading huddles to share financial performance, customer feedback, recognition, and other important information., • Drives candid and open communication within the store built on Meijer’s philosophy of Care and Accountability., • Communicates product freshness standards and ensures that processes and procedures are followed., • Responsible for all store operations in absence of the Store Director., • Verifies that all operations are run in a manner consistent with Meijer’s and local authorities’ Food Safety standards., • Through personal involvement, assist in creating a connection with the communities and customers we serve., • Delivers on key performance metrics which includes sales, shrink, labor, margin, total direct contribution, net profit, customer satisfaction, and safety., • Driver of new implementations/initiatives identified by store operations. Remains informed and aware of the changing macro environment and customer desires and drives strategies to keep Meijer competitive., • Involved in daily DSD execution, backroom and salesfloor excellence., • Keeps current on competitive trends and strengths and weaknesses of current competitors., • Follows company merchandising planograms and uses 85/15 to design plans including (but not limited to) ordering, weekly ad set/seasonal assortments, displays & pricing., • This job profile is not meant to be all inclusive of the responsibilities of this position. You may perform other duties as assigned or required. What You Bring with You (Qualifications): • Bachelor’s degree or equivalent experience., • Minimum 5+ years of retail/grocery/operations management/customer service experience., • 4+ years of progressive leadership experience., • A passion to lead those in span of care while providing industry leading service., • Demonstrates proactive/creative thinking and applies it to the business., • A thorough understanding of seasonal and diverse merchandising which leads to meeting the needs of our customers/community and gaining sales and market share., • A strong business acumen., • An innovative attitude to help Meijer set the industry standard., • A commitment to fostering an inclusive environment where all team members and vendors feel valued and supported.

Job Description The Assistant Store Manager is a key driver of sales and customer satisfaction within our retail stores. Responsible for shaping a comprehensive store strategy aligned with our corporate values and mission, the individual oversees operational aspects including opening/closing procedures, inventory management, and visual merchandising. The ASM actively collaborates to achieve store objectives and facilitates team development. The employees’ weekly hours will be adjusted to 32 or fewer as per business needs. Responsibilities: • Achieve personal and store sales goals, setting a positive example for the team and fostering the development of sales skills among team members., • Develop and implement effective sales strategies to enhance revenue, ensuring an exceptional customer experience while maintaining key performance indicators., • Thoughtfully collect and manage client information, including phone numbers, email addresses, and physical addresses., • Demonstrate strong problem-solving skills by promptly identifying customer needs and addressing concerns, if raised., • Display a comprehensive understanding of store merchandise, pricing models, and familiarity with the sales floor and stockroom layout., • Uphold high standards of housekeeping and visual merchandising to create an inviting store environment., • Utilize proficiency in various computer systems and applications, including POS, CRM systems, and inventory management tools., • Implement the store's inventory security measures, adhering to the company’s loss prevention program., • Prior retail management experience, ideally with 1+ years in Assistant Manager responsibilities., • A results-oriented individual with a strong sales focus, capable of leading and coaching team members towards success., • Possess a positive, high-energy, friendly, and engaging personality; willingness to initiate customer interactions and guide them through the store., • Strong verbal and written communication skills, enabling effective interactions with customers and corporate partners., • Proficient with technology, including the ability to operate retail POS systems, Microsoft Office, email, etc., • Ability to lift, carry, or move objects weighing up to 40 pounds when merchandising the sales floor. Comfortable with using ladders or stairs., • Sick Day allowance for unforeseen health needs., • Attractive Discounts on products., • Employee Wellness programs to promote a healthy work-life balance., • Monthly Bonus incentives to recognize and reward outstanding performance.

Job Description Job Title: Personal Assistant Overview: Our client seeks a highly organized and proactive Personal Assistant to support multiple companies' day-to-day operations. The ideal candidate will be adept at multitasking, possess excellent communication skills, and thrive in a fast-paced environment. This role requires flexibility, discretion, and the ability to prioritize tasks effectively to ensure the smooth functioning of various business endeavors. Responsibilities: Administrative Support: • Manage calendars, schedule appointments, and coordinate meetings., • Handle email correspondence, draft communications, and respond to inquiries on behalf of the owner., • Prepare and organize documents, reports, and presentations as needed., • Arrange travel arrangements, including flights, accommodations, and transportation. Business Liaison: • Act as a primary point of contact for internal and external stakeholders, including clients, vendors, and partners., • Facilitate communication between various departments within each company. Project Management: • Assist in the planning, executing, and tracking of various projects across multiple companies., • Coordinate project timelines, resources, and deliverables to ensure timely completion., • Provide regular updates and reports on project progress to the owners. Financial Administration: • Assist with basic financial tasks such as expense tracking, invoicing, and budget management., • Coordinate with accounting departments to ensure accurate financial records across all companies., • Handle sensitive financial information with discretion and confidentiality. Miscellaneous Tasks: • Perform ad-hoc administrative duties and errands as assigned by the owner., • Research various topics and compile information for decision-making purposes., • Anticipate needs and proactively identify opportunities to streamline processes and improve efficiency. Qualifications: • A bachelor's degree in business administration, management, or a related field is preferred., • Proven experience as a personal assistant, executive assistant, or similar role., • Strong organizational and time management skills with the ability to prioritize tasks effectively., • Excellent written and verbal communication skills, with a professional and diplomatic demeanor., • Proficiency in Microsoft Office suite (Word, Excel, PowerPoint) and familiarity with productivity tools such as Google Workspace or Microsoft 365., • Discretion and confidentiality when handling sensitive information., • Ability to adapt to changing priorities and work well under pressure., • Previous experience supporting multiple executives or managing multiple projects is a plus., • MAC OS required

Job Description$17.50-20.50/hour Johnny’s is a fun, friendly place to work and shop, and as Assistant Store Manager, you’ll play an important role in keeping it that way. Your support will help every part of your store run smoothly throughout your shift, especially when it comes to taking good care of Johnny’s customers. You’ll also be in charge during second and third shifts and whenever the Store Manager is away, helping your store stay clean, stocked, safe, and looking great morning, noon, and night. What You’ll Do • Set the bar for your store’s customer service, helping your team treat every Johnny’s customer with the friendly, polite, and efficient service they deserve., • Provide guidance to keep your team and your store looking their best., • Handle HR duties including training, scheduling, and supervising your team, while following Johnny’s HR policies and all applicable employment laws., • Follow Johnny’s goals to maximize your store’s sales while controlling operating expenses., • Partner with our suppliers and other vendors in a professional way., • Address any complaints promptly and politely to keep Johnny’s customers happy., • Strong communication skills to interact with employees, customers, supervisors, and vendors in a friendly way., • Ability to pay close attention to detail, adapt well to change, and multi-task every day., • A valid driver's license and a personal vehicle to perform work-related activities., • A college degree or two years of related experience and/or training, or the equivalent combination., • Basic computer and software knowledge (Microsoft Word, Excel, and email)., • A willingness to work any area of the store when needed and operate a computerized register. It feels good to work at a company that cares about its customers and its community. We’re always looking for ways to take good care of each other, and that goes for your benefits, too. As a full-time Johnny’s employee, you can look forward to: • Competitive pay: work your way up and earn raises on an annual basis, earn cash for referrals!, • Medical, dental, and vision insurance (after 60 days), • Flex spending account (after 60 days), • $10,000 life insurance and accidental death & dismemberment insurance (after 60 days), • LifeWorks employee assistance program (after 60 days), • 401K with company match (age 18+, after 6 months of service) You can feel good about working for Johnny’s. Our family-owned, Michigan-based chain of convenience stores can now be found at more than 60 Shell gas stations across Michigan and Northern Indiana, giving people a fun, friendly place to find a great cup of coffee, yummy snacks for the road, and home and car necessities. Wherever we go, we work hard to be a bright spot in the community, doing our best to Be More, Be Good, and Be Neighborly. Come join our team!

Job Description Overview Drive Success as an Assistant Manager at Our High-Energy Convenience Store! From customer service to operations, are you ready to be the steady hand that keeps our store energized and running strong on any shift? We’re searching for Assistant Managers who are dependable, driven, and not afraid to roll up their sleeves. Open availability is a must, and you should expect to work weekends, holidays, and primarily second or third shifts. If you thrive in a fast-paced environment and want to grow your career in retail leadership, this is your opportunity. Responsibilities What You’ll Do: • Support the Store Manager in all aspects of day-to-day operations. Run the register and assist customers with speed, accuracy, and a great attitude. * Coach and motivate team members to consistently upsell products and promotions. * Help hire, train, and lead a high-performing team focused on customer service and store success. • Step in as acting manager when the Store Manager is off., • Handle inventory, ordering, and merchandising to keep the store fully stocked., • Maintain a clean, welcoming store—including restrooms, trash areas, and fuel pumps., • Create and manage team schedules to ensure full coverage., • Perform daily cash handling, deposits, and oversee store financials., • Provide feedback and leadership that motivates your team to excel., • Weekly Pay: Your hard work pays off every week., • Monthly Bonus Potential: Great performance = extra earnings., • 401(k) : Invest in your future on Day 1 of Employment, • Paid Time Off: Take the time you need to recharge., • Insurance Coverage: Health, dental, vision, and more for your peace of mind., • Career Growth: Develop into a Store Manager or beyond—your future is wide open., • Pay Rate: $13/hr, • $1000 sign on bonus - paid after 6 months in position. Qualifications * Open Availability: You must be available to work weekends, holidays, and likely second or third shifts. * Reliable Transportation: You must have a valid driver’s license, access to a personal vehicle, and proof of insurance to complete bank deposits. * Physical Readiness: Comfortable with tasks such as cleaning restrooms, taking out trash, and maintaining outside areas like pumps. * Minimum Age Requirement: * 18+ years old in AR, CT, FL, LA, MI, MA, MS, MO, NC, SC, TX, TN, AZ, and CO * 21+ years old in all other states * Communication Skills: Proficient in English with basic math skills. * Pass Pre-Employment Screenings: Drug test and background check required. * Willing to Learn: Especially in Tennessee, where Topshelf Manager Training is required. Benefits: For information on benefits offered, please click on the hyperlink below. Equal Opportunity Employer GPM Investments, LLC is an equal opportunity employer and does not discriminate in employment and personnel practices on the basis of race, sex, age, disability, religion, national origin, sexual orientation or any other basis prohibited by applicable law. Unlawful discrimination will not be a factor in any employment decision. This Organization Participates in E-Verify • It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. GPM Investments, LLC maintains a drug-free workplace

Job Description Summary of Job Responsibilities: The Assistant Branch Manager (ABM) supports the Branch Manager by overseeing day-to-day branch operations, ensuring high levels of customer service, and leading a team of tellers and personal bankers. This role serves as the "Customer Champion," providing exceptional service and building lasting customer relationships. The ABM is responsible for managing branch activities, ensuring compliance with bank procedures, and supporting the training and development of their branch staff. Essential Job Duties: • Customer Service & Team Leadership:, • Lead by example to deliver superior customer service, integrating service standards into branch culture., • Coach and develop tellers and personal bankers to ensure high engagement and a skilled team., • Serve as the primary point of contact for escalated customer issues, ensuring timely and effective resolution., • Branch Operations:, • Oversee branch operations, ensuring compliance with bank policies and financial institution procedures., • Monitor transactions for irregularities, identifying suspicious activity to protect the bank and customers., • Supervise daily duties of front-line staff, including:, • Balancing transactions, ATMs/ITMS, night deposits, and recyclers., • Assisting with cash drawer balancing and quarterly audits., • Ensuring dual control procedures are followed., • Approving timecards and scheduling., • Ordering, shipping, and receiving vault cash and coin., • Completing end-of-month reports., • Compliance & Security:, • Ensure compliance with all regulatory requirements, including Bank Secrecy Act (BSA) and Anti-Money Laundering (AML) regulations., • Follow security procedures and safety protocols to minimize risks, including exposure to potential robbery conditions., • Training & Development:, • When they hire a new Banker, the Banker will go through initial training through HR and will go through training at the Heartland Training branch. When the new Banker arrives at their branch, the ABM is responsible for ensuring the new Banker follows all protocols and procedures as defined by the training they attended for opening new accounts, consumer lending, and other branch operations., • Procedure & Process Improvement: To perform the job successfully, the applicant should demonstrate the following skills: • Sales & Customer Relationship Management: Knowledge of bank products and services, with a strong ability to assess customer needs and build lasting relationships. Skilled at making appropriate referrals to bank partners and meeting/exceeding sales goals., • Communication: Clear, professional verbal and written communication. Active listening skills and the ability to convey information accurately and constructively., • Problem Solving: Ability to identify, analyze, and resolve issues quickly and efficiently., • Attention to Detail: Consistent, accurate work with a strong focus on compliance with banking standards and procedures., • High school diploma or equivalent., • Two years of progressively responsible experience in a financial or other service-to-sales based organization, with prior supervisory experience, • Must meet and maintain the bank's performance standards., • Minimal discomfort from environmental factors such as noise or heat., • Requires standing for extended periods during customer service activities., • Exposure to potential robbery situations, with proper training and protocols to minimize risk.

TITLE: Shift Manager (SM) The following information aims to provide potential candidates with a better understanding of the requirements for this role. 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. xzgxqkn This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

The Sherwin-Williams Management & Sales Training Program is an accelerated, entry-level position designed to prepare you for a Store Management role in 18-24 months. With Sherwin-Williams' promote-from-within philosophy, you will have the opportunity to progress into an Assistant Store Manager position upon successful completion of the initial 8-week training. This position's typical schedule is 44 hours per week, which may include evenings and/or weekends. During the program, you will collaborate with store management to oversee a million-dollar business, providing leadership and insight into the development and strategy of that store. Through the course of the program, you will learn all operations, clients, and internal strategy, allowing you to understand the significant part you'll play in the team's success. You will grow the company's market share by selling to large, commercial users such as painting contractors, purchasing agents, manufacturers, and other commercial users who need large volumes of our high-quality products. Our training experience provides you with all the skills necessary for a successful career in management and professional sales. After you complete the training program, you can count on a career trajectory with a clear beginning and an open end - meaning you shape your future! What you will gain: Limitless Career Opportunities This structured program provides the support you need, including formal discussions to review your objectives & development Leadership Development You'll develop the foundation for what it takes to become a successful leader in our organization We'll teach you how to excel at customer service, sales, and marketing, finance, and operations Professional Networking You will also get out into the community and establish relationships essential to growing our business - and your success. Job duties involve contact with customers, which may include minors; and access to cash and other payment methods, electronic equipment, personal information, store merchandise and other items of value, and such access may be supervised or unsupervised. The Company therefore has determined that a review of criminal history is necessary to protect the business and its operations and reputation and is necessary to protect the safety of the Company's customers, staff, employees, vendors, contractors, and the general public. • Complete training consistent with established program, • Support business strategies to increase sales and optimize profitability, • Ensure high levels of customers satisfaction through excellent service, • Build and maintain knowledge of all products to ensure effective customer recommendations, • Build positive relationships with wholesale and retail customers, • Complete store administration, • Ensure compliance with policies and procedures including safety, loss prevention, and security, • Maintain outstanding store condition and visual merchandising standards, including promotional packages and sales floor displays, • Support employee training, development, performance management, and corrective action, • Respond to and resolve any customer and/or employee complaints, • Partner with Store Manager to make outside sales calls to increase market share Minimum Requirements:, • Must be at least eighteen (18) years of age, • Must be legally authorized to work in the country of employment without needing sponsorship for employment work visa status now or in the future, • Must have a valid, unrestricted Driver's License, • Must have at least a bachelor's degree by the start of this development program, • Must be able, with or without reasonable accommodation, to retrieve material from shelves and floor stacks and lift and carry up to 50 lbs. frequently and up to 70 lbs. on occasion, • If internal to Sherwin-Williams, you must have received at least a "meets expectations" (3) rating on your most recent performance appraisal, • Have at least one (1) year experience working in a retail, sales, or customer service position, • Have at least one (1) year of experience in leadership role(s), supervising others, or leading teams, • Have previous experience working in a team-oriented setting including work experience, extracurricular activities, military service, etc., • Have previous work experience selling paint and paint related products, • Have work experience using timekeeping and/or customer relationship management ("CRM") systems, • Willingness to relocate for future job opportunities, • Ability to read, write, comprehend, and communicate in more than one language, • Ability to read, write, comprehend, and communicate in Spanish

Job Description Position Summary: Under the general direction of the Site Manager, the Site Manager Assistant provides general maintenance and custodial services in accordance with the council’s policies and standards. This position may cover for the Site Manager, as needed, during the Site Managers absence. This part-time position, seasonal position (mid-April - October) is located at Camp Logan in Syracuse, IN. Pay is $20/hour, less taxes and other deductions. Essential Duties: • Under the direction of the Site Manager, helps provide a comprehensive maintenance program for council properties and equipment., • Perform maintenance and minor repairs and/or improvements at council facilities., • Maintain council buildings and grounds, which includes some custodial care, lawn mowing and snow removal., • Maintain assigned equipment and supplies in a neat, orderly and safe condition., • Monitors user groups and provides for their safety and security as needed., • Enforces all policies, procedures, and regulations including those of GSNI-M, ACA, county, state, and federal governments., • Assists in the support of programs for members and outside groups., • Experience in general maintenance, facility improvements, equipment, including farm equipment and grounds;, • Experience in property management and working with volunteers is desirable;, • Maintenance skills including the operation of power equipment, basic plumbing, electrical and carpentry skills and knowledge of emergency procedures., • Valid driver’s license, with good driving record and ability to drive tractor and truck with trailer attached., • Basic computer skills., • Walking, standing, bending, stooping, reaching, moderate lifting and carrying (up to sixty (60) pounds)., • Full range of body motion including manual and finger dexterity and eye-hand coordination., • Requires corrected vision and hearing to normal range., • Ability to perform physical labor, sometimes for extended periods of time., • Occasional need to stand for long periods of time., • Ability to focus on detail and accuracy of work product., • Work is performed primarily outdoors. Ability to work outdoors in all weather conditions., • Willingness to travel to various work and meeting locations to assist with maintenance activities., • Insurable under the Council’s policy for driving and proof of personal vehicle insurance., • Dependable transportation is a must., • Ability to work flexible hours, including evenings and weekends as needed., • Occasional high stress may be experienced in dealing with staff and volunteers., • A commitment and passion for the Girl Scout Mission and an ability to effectively promote and communicate the Mission and Vision to external and internal stakeholders.

Job Description Huntington University has an opening for an Assistant Professor of Occupational Therapy Assistant Program. Faculty members of the occupational therapy assistant program provide structured learning and laboratory experiences for students in compliance with ACOTE 2023 Standards. Faculty align teaching with university and department mission statements, strategic plan, curricular philosophy, design, and level of expertise. Faculty administer evaluation of students and support learning with application in areas of fieldwork. Faculty provide ongoing program evaluation and professional development for continued success of the academic program. QUALIFICATIONS • Must have a strong personal Christian commitment and faith in Jesus Christ and a desire to serve others., • Must be committed to the mission of Huntington University as a comprehensive Christian College dedicated to educating men and women to impact our world for Christ., • Demonstrated understanding of Christian higher education, preferred., • Positive people skills and a collaborator, • Excellent communication skills, • Commitment to continuous process improvement, • The individual must be an occupational therapist or occupational therapy assistant and hold a master’s or doctoral degree awarded by an institution that is accredited by a USDOE-recognized regional accrediting body., • Maintain current Occupational Therapy license in Indiana., • Commitment to an occupational therapy practice curriculum based on the mission of the University that exemplifies Christian ethics, compassion, and service., • Demonstrated successful teaching and curriculum development experience in undergraduate or graduate level institutions, with program development experience strongly preferred., • Evidence of clinical practice and research activities in professional health care organizations and ability to work successfully with a broad range of organizations., • Mental health experience desired., • Strong interpersonal and communication skills with an ability to work collaboratively with faculty, students, the University community, and clinical agencies., • Demonstrated professional writing skills. Work Schedule: This is a full-time, 10-month, exempt faculty position. To Apply: Review the full job description attached for a complete list of responsibilities and qualifications. Apply via ADP, using your personal email, and upload a cover letter, resume and list of references with your completed application. Questions can be emailed to Andy McKee, Director of Human Resources.

Job DescriptionDescription: Full Job Description Zollege is currently searching for a Part-Time Medical Assistant Instructor to join the team at Evansville Medical Assistant School. About Us: At Zollege, we believe higher education should be focused on empowerment, not financial burden. We’ve helped students save over $1 billion in student loan debt. Our programs are built for real-world success at a fraction of the cost—hands-on, career-focused training led by instructors who support you from your first class to your first job. We're growing! We’re looking for experienced medical assistants who are passionate about mentorship and shaping the next generation of healthcare professionals. Apply as a Medical Assistant Instructor, today! Job Summary: In this role, you’ll inspire future healthcare professionals by combining your medical expertise with your ability to guide and mentor students through practical, hands-on education. Instructor positions are part-time with classes held primarily on Saturdays between 7:00am - 6:15pm. (Note: teaching schedules may vary based on morning and/or afternoon class availability. Some locations may offer weekday evening classes). Our focused, 18-week program is designed to provide accessible, hands-on education to students from all walks of life. Classes take place directly in a doctor’s office rather than in a traditional classroom—allowing students to learn in the environment they will eventually work in. Instructors will use their clinical experience and training to teach our students the skills they need to succeed as entry-level medical assistants. Responsibilities: • Prepare for each class by reviewing the provided curriculum , which may utilize lab stations., • Demonstrate medical skills/procedures and assist students as they practice hands-on in the lab., • Evaluate individual/group performance and make any necessary adjustments to meet student learning needs., • Enforce classroom management and ensure adherence to safety precautions., • High school diploma or GED, • 5+ YEARS (including months) as a medical assistant or related employment, • CMA, RMA, CCMA credentials, • Current CPR/BLS certification, • Basic computer skills such as emailing, printing, scanning, troubleshooting, connecting to WiFi, etc., • A passion for helping others achieve their personal goals, • Strong communication skills Pay: $25.00 - $27.00 per hour, depending on experience. Experience: • BC/BE (Preferred), • CPR Certification (Preferred)

Job DescriptionJoin our team at Stillwater Hospice! At Stillwater Hospice, we promote and support growth, teamwork, and a healthy work-life balance among all staff members. We offer competitive wages and benefits in our team-forward, positive care environment. We look forward to talking to you today about joining our team! In this role, you will care for patients in our recently renovated Inpatient Unit on the Fort Wayne Campus. You will work As Needed on Nights and Weekends shifts. Could include partial shifts. Hospice Home (IPU) shifts are 12 hours long. This is an overnight and weekend PRN position. We pride ourselves on promoting an Excellent work-life balance and Excellent Employee Benefits. • 403b Retirement Plan for all employees with no cost access to a Financial Advisor and a strong Company Match for full-time employees., • Shift Incentive Pay, Performance Incentives, & Mileage Reimbursement., • Company-provided Uniform allowance., • Free employee access to the services and programs at the Peggy F. Murphy Community Grief Center., • A newly remodeled, modern Inpatient Unit., • Newly built Staff Respite Room in the Hospice Home IPU., • Multiple employee engagement events per year: Wellness/Health Events, Quarterly Employee Benefit Fairs, Organization picnics, and Organization holiday events., • A strong commitment to promoting and advancing employees from within the organization. FLSA STATUS NON-EXEMPT REPORTS TO: Assistant Director of Nursing POSITION OBJECTIVE: Providing nursing care for assigned terminally ill patients by assessing needs, coordinating the interdisciplinary care plan, implementing nursing interventions, making appropriate revisions, and evaluating care outcomes. QUALIFICATIONS: • Graduate of an accredited school of nursing., • A Bachelor’s degree in Nursing is preferred., • Prefer one year of recent hospital or home health care experience., • Must have a current RN license to practice in Indiana., • Must hold current CPR certification or obtain it during the orientation period., • Infusion skills are preferred., • Ability to identify needs and emergencies of hospice patients and provide appropriate interventions., • Must be comfortable working with hospice patients, focusing on palliative care., • Strong interpersonal skills., • Strong assessment skills. ESSENTIAL FUNCTIONS: • Must be capable of functioning independently as well as part of the team., • Implement agency-approved clinical policies and procedures in all work-related situations., • Demonstrates understanding of hospice philosophy and concept of care and considers the patient/family as the unit of care., • Orients patient/family to hospice services, including identifying the role of team members., • Identifies patient health problems by assessing psychosocial, spiritual, physiological, and health behavior systems., • Participates in obtaining and documenting admission and assessment data., • Documents findings accurately, in a timely manner, and on appropriate forms according to Agency procedures., • Delivers nursing care to patients, which includes teaching, providing direct care, case management, referral, advocacy, monitoring pain and symptom management, and initiating appropriate interventions., • Anticipates problems related to the impending death of the patient at the time of admission and pursues problem resolution, including bereavement follow-up for family members., • Remains flexible for unit coverage and accepts responsibility under adverse conditions, such as weather-related crises., • Participates in appropriate staff and holiday rotation., • Follows orders from the patient’s physician and informs the physician and other team members of changes in the patient’s condition and needs., • Coordinates care and services with other health care providers., • Identifies the need for and obtains additional orders from physicians., • Plans and implements patient discharge plans in conjunction with patient/family, nurse, physician, and Agency goals., • Attend and participate in Patient Care Conferences or team meetings as appropriate., • Recommends utilization of additional agency services and other community services as appropriate., • Provides clinical supervision to LPNs and CNAs, • Instructs LPNs and CNAs on specific patient care procedures in accordance with approved Agency policies., • Works in a cooperative relationship with other Agency staff., • Seeks appropriate clinical supervision., • Ensure proper initiation of the initial plan of care, evaluate outcomes, and coordinate revisions as necessary., • Participates in Agency committees and task forces., • Assumes responsibility for continued personal growth and development., • Responsible for maintaining patient records in a timely and organized fashion., • Seeks educational opportunities to improve clinical practice and participate in in-service programs., • Adheres to all Stillwater Hospice policies., • Performs other duties as assigned., • Adheres to Stillwater Hospice privacy practices as described in the Notice of Privacy Practices., • Participates in quality improvement activities and/or other agency committees or task forces when requested. CRITICAL SKILL SETS AND ATTITUDES: • Proficient and timely in all aspects of clinical documentation, including computer data entry., • Proficient in blood draws, all routine patient treatments (such as dressing changes, catheter care, etc.), pain and symptom management, and caring for patients and their families, including pediatric and HIV-positive patients; Mantoux administration., • Proficient in case management, all aspects of IV care, including programming of IV pumps, tubing changes, site care, and subcutaneous access., • Display compassion, be a team player, have an optimistic outlook, be adaptive, accountable, and customer-driven. MARGINAL FUNCTIONS: • Provides personal care., • Participate in Quality Assurance by reviewing patient records to ensure compliance. ESSENTIAL PHYSICAL/MENTAL FUNCTIONS: • Lifting: Transfer patients into positions where they can perform daily care, personal hygiene, and grooming - Occasional to Frequent., • Carrying: Personal hygiene supplies to and from the bathroom to the patient - Frequent. Linen for short distances - Frequent., • Pushing/pulling/reaching: Readjust patient in bed - Frequent., • Standing: While performing patient care - Frequent to Constant., • Balancing: Needed for normal ambulation, climbing stairs, and for reaching - Occasional to Frequent., • Stooping/kneeling/crouching/bending: To perform patient care - Frequent., • Handling objects, i.e., soap, shampoo, toothbrush, comb, dressing - Frequent., • Fingering: Pen, visit reports - Frequent., • Opening: Bottles and jars - Frequent., • Talking: To communicate with patients and family, and to communicate with supervisors and coworkers - Frequent., • Hearing: To communicate with patients, coworkers, patients’ family, and supervisor - Frequent to Constant., • Seeing: Constant. Ability to discriminate colors., • Must have visual and hearing ability to comprehend written and verbal communication., • Must be able to engage in clear, concise verbal/nonverbal communication., • Must have the ability to remain calm in occasional emergency situations., • Must be able to climb a minimum of three flights of stairs., • Recognizes emergencies and has knowledge of emergency procedures, according to Agency policies. ESSENTIAL HAZARDOUS PHYSICAL EXPOSURES: • Potential exposure to environmental pollutants., • Potential exposure to infectious diseases, needle sticks, blood and body fluids, and hazardous waste., • Potential threat of physical violence to self. (Security personnel available upon request.), • Potential exposure to harm from pets visiting patients on the hospice unit., • Must be willing to travel in inclement weather., • Potential exposure to variable temperatures in the working environment. CHEMICAL OR HAZARDOUS PHYSICAL EXPOSURES: • Potential exposure to substances within the facility, including copy machine toner, VDT emissions, cleaning solvents, and medical supply chemicals., • Potential exposure to chemical/cleaning substances in the hospice environment. ESSENTIAL PERSONAL PROTECTIVE EQUIPMENT REQUIRED: • Standard precautions will be consistently used for all patients. The employer provides protective clothing and equipment. OTHER SPECIAL CONSIDERATIONS: • Must be willing to accept assignments without regard to disease or ethnic origin. Stillwater Hospice has been caring for the seriously ill of Northeast Indiana since 1888, and our goal is to foster the optimal quality of life through medical, spiritual, and emotional support for patients and their loved ones. We provide high-quality, patient-focused, and compassionate care that helps terminally ill patients and their families live as fully as possible. Providing hospice care allows patients and their families to have meaningful moments together.

Job Description Text 7078 to 765-523-4622 to Quick Apply for this Dental Assistant opportunity! Our Mission at Meridian Health Services is to close the gap on access to Whole-Person Healthcare by expanding locations and services so that all people in underserved communities can get quality treatment. You can be a part of our vision to be a leader in the integration of physical, mental and social health to make a real difference in the lives of others! You are the dynamic, passionate Dental Assistant we are looking for. Your expertise and professionalism is needed at our Ninth Street office located in Richmond, IN to provide a variety of patient care activities in clinical support and assistance to dentists and dental hygienists Our commitment to whole person healthcare and your desire to help change our communities for the better will make us an amazing Team! Dental Assistant Key Responsibilities: • Assists patient’s in-patient flow through the clinic and escorts patients to operatory rooms., • Obtains preliminary dental history and prepares patient for dentist’s complete examination or the dental hygienist’s treatment procedure(s)., • Ensures that lab reports, x-rays and other information are in patient records., • Assists dentist/dental hygienist with minor diagnostic procedures and treatments as directed., • Remains in exam room with dentist/dental hygienist during patient exam as requested or assigned., • Takes radiographs., • Checks appointment schedule and assists billing staff with providers’ patient schedules., • Obtains preliminary dental history and prepares patient for dentist’s complete examination or the dental hygienist’s treatment procedure(s)., • Prepares operatories, instruments and tray setups for patient examination. Maintains appropriate inventory of supplies in all exam areas., • Sterilizes instruments as assigned., • Orders supplies and maintains inventory., • Remains in exam room with dentist/dental hygienist during patient exam as requested or assigned., • Follows infection control guidelines and ensures adherence to OSHA and CLIA protocols due to potential exposure to blood and body fluids., • Participates in the development and implementation of PCER guidelines., • Collects and prepares the biohazard material for removal., • Checks appointment schedule and assists billing staff with providers’ patient schedules., • Identifies, analyzes and resolves patient flow issues., • Attends and participates in meetings and in-services as requires. Serves on committees as requested., • Complies with all agency policies and procedures concerning corporate compliance including privacy of protected health/dental information., • One year of work experience; experience requirement can be waived if externship completed at a Meridian Dental practice., • Successful completion of an accredited dental assistant training program, • Dental Assistant certification, • Unique Mission – Innovative leader in integrated care and whole person health, • Generous PTO and Paid Holidays, • Opportunities for advancement, • Comprehensive Benefit Package, • 401k with Company match, • Professional development funds for Licensure and Continuing Education, • Personal Wellness and Financial Wellness Programs Meridian Health Services is an Equal Opportunity Employer (M/F/D/V) and also participates in E-Verify.

Job Description Who We Are: Founded in 2020, AMERI-CANS is a fast-growing, veteran-owned enterprise built by Marine Corps veterans who know firsthand the critical importance of field sanitation. Headquartered in Manassas Park, VA the Company’s growth has expanded beyond the DMV area and now includes Indiana, South Carolina, Ohio and Texas. Our expansion is fueled by a no-nonsense focus on execution, adaptability, and relentless problem solving. We are Mission driven, and our success enables us to support fellow Veterans and Gold Star families in honoring our shared service and their sacrifice. We are constantly looking for Veterans in pursuit of their post-service ambitions and talented individuals with an unwavering desire to succeed and grow with us. Job description AMERI-CANS is looking to hire a full-time Service Technician/Assistant Driver(s) at our location in Fort Wayne, IN. This is a key role leading the day-to-day execution of a rapidly growing portable sanitation company that takes pride in doing things the right way and executing the impossible. Owned by Marine Corps veterans, we have a dynamic team of technicians, operations and maintenance staff that hold the highest standard of performance, integrity, and customer service, without compare. This position consists of servicing, cleaning and stocking portable toilets, holding tanks, freshwater systems, hand-wash stations and restroom-shower trailers as needed. You are responsible for completing daily routes, while maintaining professional customer contact and open lines of communication with the dispatcher. We are driven by purpose, with a vision to grow in a meaningful way that allows us to continue to impact on our community of veterans and their families. We work for that vision every day and we are looking to add this critical role to the team with someone who is ready to perform at a high level on day one. Responsibilities will include but are not limited to: • Service, clean and stock portable toilets, holding tanks, freshwater systems, hand-wash stations and restroom-shower trailers as needed., • Vacuum pump, clean and sanitize portable restroom units on customer site., • Stock/replenish paper towels, toilet paper, hand soap and refill water holding tanks., • Performing daily maintenance of truck (refueling, cleaning, etc.), • Communicating and coordinating with dispatchers daily for completing service routes, • Obeying and following applicable traffic laws, • Repair portable restroom units onsite as necessary., • Securing cargo and properly arranging and balancing it within the vehicle, • Complying with truck driving rules and regulations, • Reporting defects, accidents, and violations, • High school diploma or equivalent, • Bilingual Preferred (Spanish), • A valid driver's license and safe clean driving record, • Strong knowledge of safety regulations, to be familiar with not just traffic laws but rules regarding how often they are required to rest, maximum miles driven and the like., • Physical fitness since Service Technicians are required to pass a physical exam every two years., • Adherence to a background check. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are the representative of the knowledge, skill and/or ability required. Position requires the ability to sit or stand for long periods of time; move fingers and hands, ability to stoop, crawl, bend, twist, reach, and crouch. Perform the essential duties with minimal or no supervision. Lift and carry up to 50lbs and drag 185lbs. Job Type: Full-time Competitive Benefits: • Benefits including medical, dental, vision, • Company matched 401k, • Company paid STD & Accident supplemental, • Company paid Life AD&D Insurance, • Employee Assistance Program “EAP”, • Paid Time Off (PTO) (10 days), • Paid Sick Time (4 days), • Personal Days (4 days), • 11 Paid Federal Holidays, • Unlimited growth potential as we take the business to the next level AMERI-CANS is an Equal Opportunity Employer. We provide equal employment opportunities to all employees and applicants for employment 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. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Job Description Text 6954 to 260-305-2465 to Quick Apply for this Expanded Function Dental Assistant opportunity! Welcome Bonus $2,500! AND Starting Pay of up to $29 an hour! Our Mission at Meridian Health Services is to close the gap on access to Whole-Person Healthcare by expanding locations and services so that all people in underserved communities can get quality treatment. You can be a part of our vision to be a leader in the integration of physical, mental and social health to make a real difference in the lives of others! You are the dynamic, passionate Expanded Function Dental Assistant we are looking for. Your expertise and professionalism are needed at our Dental Office located in Fort Wayne, IN to provide expanded or extended duties, services, or capacities under the supervision of a licensed dentist. Our commitment to whole person healthcare and your desire to help change our communities for the better will make us an amazing Team! This is a full-time position working Monday through Friday 8am - 5:30pm. Travel, up to 10%, may be necessary for training. Expanded Function Dental Assistant Key Responsibilities: • Take and document patient health history and alert dentist to identified health risks., • Take and record patient vital signs prior to exam., • Perform oral procedures in accordance with formal training and State licensure scope., • Set up operatory appropriately for intended exam and or treatment., • Provide chairside assistance for the hygienist or dentist as directed., • Skilled in four-handed dentistry technique., • Provide patient teaching as needed., • Take xrays as directed by the hygienist or dentist., • Follow OSHA and Infection Control guidelines specific to:, • Personal emergency treatment for blood or chemical in eyes, • Instrument sterilization and storage, • Bio-hazard waste handling, disposal and storage (including needles), • Wearing appropriate person protective gear during oral procedures, • Assist with maintaining supply inventory., • Assist with monitoring equipment functionality for maintenance inter, • A member of the dental care team in accordance with NNOHA and NCQA- Patient Centered Medical Home Standards, • Participate in ongoing professional development training (as assigned)., • Participated on content-specific committees or teams (as assigned)., • Successful completion of an accredited dental assistant training program, • Dental Radiographer license obtained within the first 6 months of employment, • Must have Expanded Function Dental Assistant certification, • Must have at least 2 yr. chairside experience (possibly 1 yr. if externship done at MHS site)., • Unique Mission – Innovative leader in integrated care and whole person health, • Generous PTO and Paid Holidays, • Opportunities for advancement, • Comprehensive Benefit Package, • 401k with Company match, • Professional development funds for Licensure and Continuing Education, • Personal Wellness and Financial Wellness Programs Meridian Health Services is an Equal Opportunity Employer (M/F/D/V) and also participates in E-Verify.

Job Description Overview Conduct field Caregiver orientation and continuing education for assigned area. Responsibilities • Conducts training for field employees and maintains documentation, • Performs skills training and conducts competency evaluations of field staff at assigned service site(s), • Provides ongoing training support related for required skills, • Schedules training per assessed needs, • Notifies employees 30 days prior to any expiration dates to ensure up-to-date training records, • Maintains supplies for all scheduled training, • Manages records of training activities, • Monitors and report effectiveness of training efforts and programs, • Ensures employees are comfortable and able to focus on learning and that the employee education process is as positive as possible, • Supports training in three branch locations, • Other duties as assigned Qualifications • High school diploma or GED, • Certified Nursing Assistant with current certification, • Minimum of two years’ experience working in a facility based healthcare setting or community home health performing the tasks required under the Home Services Agency license within the last five years, • Preferred experience training or mentoring other CNA’s, • Knowledge and experience of caregiving responsibilities, • Travel required using company provided vehicle and must have a good driving record, • Vehicle will be provided to use for travel between branches, however, on occasion willing to use personal vehicle, • Available to work evenings and weekends

Job Description Huntington University has an opening for an Assistant Professor of Agriculture and Director of Academic Programs Huntington University seeks a dynamic leader to serve as Director of Academic Programs for the Haupert Institute for Agricultural Studies. The Haupert Institute was founded in 2015 and contains the fastest growing group of majors on campus. This role includes providing strategic leadership, program development and administrative oversight for the Institute. QUALIFICATIONS • Strong personal Christian commitment and faith in Jesus Christ and a desire to serve others, • Must be committed to the mission of Huntington University as a comprehensive Christian University dedicated to educating students to impact our world for Christ, • Demonstrated understanding of Christian higher education, • A Ph.D. in an agricultural discipline (specifically agricultural business or crop science/agronomy) is preferred although other candidates with significant relevant experience will be considered, • Extensive experience in agriculture, • A record of excellence in teaching, scholarship, and service, • A demonstrated ability to build and maintain partnerships with community stakeholders, • Experience with academic leadership roles such as budget management, faculty hiring, scheduling, and academic advising, • Experience mentoring and evaluating faculty, • Positive interpersonal skills and a team player, • Excellent communications skills, • Demonstrated administrative and supervisory skills, • Commitment to continuous process improvement General Information: Huntington University is an independent, Christian liberal arts university. Employees of Huntington University subscribe to the Statement of Faith that is identical to that of the National Association of Evangelicals. Statement of Faith Work Schedule: This is a full-time, 11-month, exempt faculty position. To Apply: Review the full job description attached for a complete list of responsibilities and qualifications. Apply via ADP, using your personal email, and upload a cover letter, resume and list of references with your completed application. Questions can be emailed to Andy McKee, Director of Human Resources.

Job Description Huntington University has an opening for an Assistant Professor of Agriculture. Teaching responsibilities will include a range of undergraduate courses in either animal science or crop science, depending on the candidate’s area of expertise. Additional responsibilities may include supervising crop production or livestock care, as appropriate. Faculty members are also expected to advise students and contribute through service on University committees. QUALIFICATIONS • Must have a strong personal Christian commitment and faith in Jesus Christ and a desire to serve others, • Must be committed to the mission of Huntington University as a comprehensive Christian College dedicated to educating students to impact our world for Christ, • Strong interpersonal skills and the ability to build relationships with students, colleagues, and external agricultural organizations., • Demonstrated understanding of Christian higher education, preferred, • Excellent communications skills, • A doctoral degree in an agricultural discipline is preferred; candidates with a master’s degree and significant relevant professional experience will also be considered., • Extensive experience in agriculture., • Teaching load of 24 hours per academic year. Typically, four classes per semester (12 hours)., • Serve as an academic advisor with students, • Participate in weekly department and faculty meetings, • Assist with departmental assessment, • Participate in committees as assigned, • Seek opportunities for professional growth Work Schedule: This is a full-time, 11-month, exempt faculty position. To Apply: Review the full job description attached for a complete list of responsibilities and qualifications. Apply via ADP, using your personal email, and upload a cover letter, resume and list of references with your completed application. Questions can be emailed to Andy McKee, Director of Human Resources.

Job Description Text 6983 to 765-523-4622 to Quick Apply for this Expanded Functions Dental Assistant opportunity! Pay starting as high as $32 an hour with $2,500 sign on bonus. (Can change based on experience and certifications.) Schedule: Monday-Friday 8AM-5PM Our Mission at Meridian Health Services is to close the gap on access to Whole-Person Healthcare by expanding locations and services so that all people in underserved communities can get quality treatment. You can be a part of our vision to be a leader in the integration of physical, mental and social health to make a real difference in the lives of others! You are the dynamic, passionate Expanded Function Dental Assistant we are looking for. Your expertise and professionalism is needed at our Ninth Street location in Richmond, IN to provide expanded or extended duties, services, or capacities under the supervision of a licensed dentist. Our commitment to whole person healthcare and your desire to help change our communities for the better will make us an amazing Team! Expanded Function Dental Assistant Key Responsibilities: • Take and document patient health history and alert dentist to identified health risks., • Take and record patient vital signs prior to exam., • Perform oral procedures in accordance with formal training and State licensure scope., • Set up operatory appropriately for intended exam and or treatment., • Provide chairside assistance for the hygienist or dentist as directed., • Skilled in four-handed dentistry technique., • Provide patient teaching as needed., • Take xrays as directed by the hygienist or dentist., • Follow OSHA and Infection Control guidelines specific to:, • Personal emergency treatment for blood or chemical in eyes, • Instrument sterilization and storage, • Bio-hazard waste handling, disposal and storage (including needles), • Wearing appropriate person protective gear during oral procedures, • Assist with maintaining supply inventory., • Assist with monitoring equipment functionality for maintenance inter, • A member of the dental care team in accordance with NNOHA and NCQA- Patient Centered Medical Home Standards, • Participate in ongoing professional development training (as assigned)., • Participated on content-specific committees or teams (as assigned)., • Successful completion of an accredited dental assistant training program, • Dental Radiographer license obtained within the first 6 months of employment, • Must have Expanded Function Dental Assistant certification, • Unique Mission – Innovative leader in integrated care and whole person health, • Generous PTO and Paid Holidays, • Opportunities for advancement, • Comprehensive Benefit Package, • 401k with Company match, • Professional development funds for Licensure and Continuing Education, • Personal Wellness and Financial Wellness Programs Meridian Health Services is an Equal Opportunity Employer (M/F/D/V) and also participates in E-Verify.

Job DescriptionDescription: Department: Parts Functions: • Assist Parts Manager in running a profitable and efficient parts department., • Ensure that policies and procedures established by the Kelley Automotive Group Employee Handbook, the executive team and the parts manager are being followed by all parts department personnel., • Reports to: Parts Manager and reports indirectly to the Parts Director. Assistant Manager • Reassign scheduled shifts of parts employees to compensate for any parts employees that are absent that day., • Ensure the pricing policies as set by the Parts Manager are being followed by all parts department employees., • Ensure that policies and objectives as established by the Parts Manager are clearly understood and effectively applied within the parts department., • Supervise the special-order procedures as set by the Parts Manager., • Enforce department policy on special ordering of parts., • Enforce the parts department’s policy of sending back special-order parts if not picked up by customer or installed by the service department within 30 days after they arrive., • Ensure KPI’s (key performance indicators) are trending towards the department goals as established by the Parts Manager., • Control and monitor all returns from counter and internal sales., • Strive for harmony and teamwork within the parts department and with other departments, assisting with and overseeing the daily sales functions of the department., • Work with the Service Manager and Body Shop Manager to ensure a timely turnaround of parts needed for internal jobs., • Understand, keep abreast of, and comply with federal, state, and local regulations that may affect the Parts Department., • Participate with the Parts Manager in maintaining a Lost Sale Tracking program., • In absence of a Wholesale Parts Manager, assist with developing and administering a wholesale strategy including sales calls as approved by the Parts Manager., • Comply with and enforce safety requirements including, but not limited to, forklift operations, processing of MSDS sheets on all products carried, and OSHA right to know., • Make recommendations of new policies and practices which will ensure positive customer relations and/or increased departmental efficiencies., • Assist the Parts Manager in assessing present and future needs, trends, problems, and profit opportunities of the parts department., • Assist in recruitment, hiring, and training in accordance with company policy., • Assist the Parts Manager with progressive discipline including terminations within the department and follow the processes set forth in the Supervisor Guidebook, Employee Handbook, and Code of Ethics., • Understand, comply with, and enforce the Kelley Automotive Group’s processes and policies as stated in the Employee Handbook and Supervisor Guidebook., • Understand all job descriptions for all job positions in the parts department and ensure that all parts department employees are performing the correct functions., • Work as the lead parts counter salesperson; assisting and mentoring other parts counter people as needed., • Assist walk-in customers in ordering parts, selecting required parts, suggest companion requirements, offer specials, and ensure that the customer is exposed to the full product line., • Check in or assign a parts counterperson to check in parts received during any absence of the parts receiver/stocker., • Assist with shipping and receiving efforts as needed., • Ensure the front counter and the back counter areas are kept neat, clean, organized and well stocked., • Ensure the warehouse and the shipping areas are kept neat, clean, and organized., • Ensure all Fleet Track charges are processed properly through the Fleet Track billing system. Ability to read and comprehend instructions and information. At least two years of supervisory experience preferred. At least one year of experience in an automotive parts department. Excellent communication and managerial skills. Computer skills required. Professional personal appearance. Valid driver’s license and good driving record required. Ability to work well with the public, sometimes with several customers at a time. Must be trained and deemed competent to operate forklift under the Company’s guidelines. Working Conditions: This is a physically demanding position. Will move throughout the parts warehouse all day, reaching, lifting, and climbing to obtain parts from inventory. Will stand six to eight hours during a shift at the customer counter, of which the surface is 44 inches from the floor. This position requires exposure to heat, cold, noise, dust, fumes, and other hazardous and nonhazardous materials. May drive company owned vehicles. NOTE: THIS IS NOT NECESSARILY AN EXHAUSTIVE LIST OF THE RESPONSIBILITIES, SKILLS, DUTIES, REQUIREMENTS, EFFORTS, WORKINGCONDITIONS ASSOCIATED WITH THIS POSITION. WHILE THIS LIST IS INTENDED TO BE AN ACCURATE REFLECTION OF THE CURRENT JOB, THE DEALERSHIP RESERVES THE RIGHT TO REVISE THE FUNCTIONS, DUTIES AND REQUIREMENTS OF THE JOB OR TO REQUIRE THAT ADDITIONAL OR DIFFERENT TASKS BE PERFORMED WHEN CIRCUMSTANCES CHANGE. WE ARE AN EQUAL OPPORTUNITY EMPLOYER

Job DescriptionDescription: Expanded Functions Dental Assistant (EFDA)Job Description This role is a key part of delivering an excellent patient experience and supporting clinical efficiency. The EFDA assists with patient flow, clinical procedures, and expanded function responsibilities while helping maintain a clean, organized, and compliant clinical environment. You will work directly with Dr. Weil, a highly skilled and respected dentist known for clinical excellence and quality patient care. This is a great opportunity to grow your skills in a supportive, team focused practice. Compensation & Benefits • Competitive salary, • Health, vision, and employer paid life insurance, • Paid holidays, • Paid vacation and personal days, • Dental benefits, • 401(k) with company matc, • Continuing education opportunities, • Uniform reimbursement, • Consistent full time schedule with a 3 day weekend Job Description & Responsibilities • Assist the dentist during clinical procedures, • Prepare and break down treatment rooms, • Escort patients and help them feel comfortable throughout treatment, • Finish and polish composite restorations and perform expanded functions as permitted, • Take dental radiographs, • Prepare and sterilize instruments in accordance with OSHA and CDC guidelines, • Send and track lab cases, • Provide post treatment instructions and patient education, • Support patient education related to oral health, • Assist with additional clinical or office duties as directed Requirements: • EFDA certification required (or eligibility based on state regulations), • Experience assisting with clinical dental procedure, • Ability to perform expanded functions permitted by state law, • Knowledge of dental radiography procedures, • Understanding of infection control standards (OSHA and CDC), • Strong teamwork and communication skills, • Professional and positive attitude with patients and team member, • Strong attention to detail and organization, • Dependable and motivated with a strong work ethic, • Desire for long term growth within a practice

The Sherwin-Williams Management & Sales Training Program is an accelerated, entry-level position designed to prepare you for a Store Management role in 18-24 months. With Sherwin-Williams' promote-from-within philosophy, you will have the opportunity to progress into an Assistant Store Manager position upon successful completion of the initial 8-week training. This position's typical schedule is 44 hours per week, which may include evenings and/or weekends. During the program, you will collaborate with store management to oversee a million-dollar business, providing leadership and insight into the development and strategy of that store. Through the course of the program, you will learn all operations, clients, and internal strategy, allowing you to understand the significant part you'll play in the team's success. You will grow the company's market share by selling to large, commercial users such as painting contractors, purchasing agents, manufacturers, and other commercial users who need large volumes of our high-quality products. Our training experience provides you with all the skills necessary for a successful career in management and professional sales. After you complete the training program, you can count on a career trajectory with a clear beginning and an open end - meaning you shape your future! What you will gain: Limitless Career Opportunities This structured program provides the support you need, including formal discussions to review your objectives & development Leadership Development You'll develop the foundation for what it takes to become a successful leader in our organization We'll teach you how to excel at customer service, sales, and marketing, finance, and operations Professional Networking You will also get out into the community and establish relationships essential to growing our business - and your success. Job duties involve contact with customers, which may include minors; and access to cash and other payment methods, electronic equipment, personal information, store merchandise and other items of value, and such access may be supervised or unsupervised. The Company therefore has determined that a review of criminal history is necessary to protect the business and its operations and reputation and is necessary to protect the safety of the Company's customers, staff, employees, vendors, contractors, and the general public. • Complete training consistent with established program, • Support business strategies to increase sales and optimize profitability, • Ensure high levels of customers satisfaction through excellent service, • Build and maintain knowledge of all products to ensure effective customer recommendations, • Build positive relationships with wholesale and retail customers, • Complete store administration, • Ensure compliance with policies and procedures including safety, loss prevention, and security, • Maintain outstanding store condition and visual merchandising standards, including promotional packages and sales floor displays, • Support employee training, development, performance management, and corrective action, • Respond to and resolve any customer and/or employee complaints, • Partner with Store Manager to make outside sales calls to increase market share Minimum Requirements:, • Must be at least eighteen (18) years of age, • Must be legally authorized to work in the country of employment without needing sponsorship for employment work visa status now or in the future, • Must have a valid, unrestricted Driver's License, • Must have at least a bachelor's degree by the start of this development program, • Must be able, with or without reasonable accommodation, to retrieve material from shelves and floor stacks and lift and carry up to 50 lbs. frequently and up to 70 lbs. on occasion, • If internal to Sherwin-Williams, you must have received at least a "meets expectations" (3) rating on your most recent performance appraisal, • Have at least one (1) year experience working in a retail, sales, or customer service position, • Have at least one (1) year of experience in leadership role(s), supervising others, or leading teams, • Have previous experience working in a team-oriented setting including work experience, extracurricular activities, military service, etc., • Have previous work experience selling paint and paint related products, • Have work experience using timekeeping and/or customer relationship management ("CRM") systems, • Willingness to relocate for future job opportunities, • Ability to read, write, comprehend, and communicate in more than one language, • Ability to read, write, comprehend, and communicate in Spanish

The Sherwin-Williams Management & Sales Training Program is an accelerated, entry-level position designed to prepare you for a Store Management role in 18-24 months. With Sherwin-Williams' promote-from-within philosophy, you will have the opportunity to progress into an Assistant Store Manager position upon successful completion of the initial 8-week training. This position's typical schedule is 44 hours per week, which may include evenings and/or weekends. During the program, you will collaborate with store management to oversee a million-dollar business, providing leadership and insight into the development and strategy of that store. Through the course of the program, you will learn all operations, clients, and internal strategy, allowing you to understand the significant part you'll play in the team's success. You will grow the company's market share by selling to large, commercial users such as painting contractors, purchasing agents, manufacturers, and other commercial users who need large volumes of our high-quality products. Our training experience provides you with all the skills necessary for a successful career in management and professional sales. After you complete the training program, you can count on a career trajectory with a clear beginning and an open end - meaning you shape your future! What you will gain: Limitless Career Opportunities This structured program provides the support you need, including formal discussions to review your objectives & development Leadership Development You'll develop the foundation for what it takes to become a successful leader in our organization We'll teach you how to excel at customer service, sales, and marketing, finance, and operations Professional Networking You will also get out into the community and establish relationships essential to growing our business - and your success. Job duties involve contact with customers, which may include minors; and access to cash and other payment methods, electronic equipment, personal information, store merchandise and other items of value, and such access may be supervised or unsupervised. The Company therefore has determined that a review of criminal history is necessary to protect the business and its operations and reputation and is necessary to protect the safety of the Company's customers, staff, employees, vendors, contractors, and the general public. • Complete training consistent with established program, • Support business strategies to increase sales and optimize profitability, • Ensure high levels of customers satisfaction through excellent service, • Build and maintain knowledge of all products to ensure effective customer recommendations, • Build positive relationships with wholesale and retail customers, • Complete store administration, • Ensure compliance with policies and procedures including safety, loss prevention, and security, • Maintain outstanding store condition and visual merchandising standards, including promotional packages and sales floor displays, • Support employee training, development, performance management, and corrective action, • Respond to and resolve any customer and/or employee complaints, • Partner with Store Manager to make outside sales calls to increase market share Minimum Requirements:, • Must be at least eighteen (18) years of age, • Must be legally authorized to work in the country of employment without needing sponsorship for employment work visa status now or in the future, • Must have a valid, unrestricted Driver's License, • Must have at least a bachelor's degree by the start of this development program, • Must be able, with or without reasonable accommodation, to retrieve material from shelves and floor stacks and lift and carry up to 50 lbs. frequently and up to 70 lbs. on occasion, • If internal to Sherwin-Williams, you must have received at least a "meets expectations" (3) rating on your most recent performance appraisal, • Have at least one (1) year experience working in a retail, sales, or customer service position, • Have at least one (1) year of experience in leadership role(s), supervising others, or leading teams, • Have previous experience working in a team-oriented setting including work experience, extracurricular activities, military service, etc., • Have previous work experience selling paint and paint related products, • Have work experience using timekeeping and/or customer relationship management ("CRM") systems, • Willingness to relocate for future job opportunities, • Ability to read, write, comprehend, and communicate in more than one language, • Ability to read, write, comprehend, and communicate in Spanish

JOIN TEAM TRILOGY: At Trilogy, you’ll experience a caring, supportive community that values each team member. We prioritize meaningful relationships, genuine teamwork, and continuous growth. With the stability of long-term care, competitive pay, and exceptional benefits, Trilogy offers a work environment where you’re supported, appreciated, and empowered to thrive in your career. If you're ready to join a team committed to your success, Trilogy is where you belong and thrive! WHAT WE'RE LOOKING FOR: The Qualified (Certified) Medication Aide (QMA or CMA) assists with administering medications to residents as directed by the physician, nurse supervisor, and Director of Nursing (DON). Additionally, this role assists residents with activities of daily living. Key Responsibilities • The Qualified (Certified) Medication Aide sets up, administers, and records certain prescribed medications for residents in the facility under the supervision of a licensed nurse and as allowed by State regulatory agencies., • Practice the five rights of medication administration within the scope of your role., • Assist residents with activities of daily living as needed., • Properly label, store, receive and destroy medication per company policy., • Certified as a Qualified Medication Aide (QMA) or Certified Medication Aide (CMA) by the state and maintain a Certified Nursing Assistant (CNA) Certification in good standing with the state., • Medical, Dental, Vision Coverage – Includes free Virtual Doctor Visits, with coverage starting in your first 30 days., • Get Paid Weekly + Quarterly Increases – Enjoy weekly pay and regular quarterly wage increases., • Spending & Retirement Accounts – HSA with company match, Dependent Care, LSA, and 401(k) with company match., • PTO + Paid Parental Leave – Paid time off and fully paid parental leave for new parents., • Inclusive Care – No-cost LGBTQIA+ support and gender-affirming care coordination. NOTICE TO ALL APPLICANTS (WI, IN, OH, MI & KY): for this type of employment, state law requires a criminal record check as a condition of employment.

Job Description The Assistant General Manager supports the General Manager in overseeing daily hotel operations, leading staff, managing guest experience, and upholding The Amaya’s brand standards. This role ensures smooth operations across the property, resolves guest concerns, mentors team members, and is the acting manager when the GM is off-property. Ideal candidates are polished, service-driven leaders who thrive in boutique hospitality environments. Our ideal candidate is enthusiastic about providing exceptional customer service while adhering to hotel budget and quality standards. A bachelor's degree in hospitality management and three years of managerial experience in the hospitality business are strongly preferred. Apply now if this seems like an exciting new opportunity to you! Work Environment • Calm, refined boutique hotel setting, • Mix of administrative office time and hands-on floor leadership, • Fast-paced with high guest interaction and daily variability Benefits • Hotel, café, and retail discounts, • Leadership development opportunities, • Ensure a warm, professional, and calm guest experience throughout the property, • Resolve guest concerns, escalations, and special requests, • Monitor guest reviews, survey scores, and online feedback; implement improvements, • Uphold The Amaya’s design-forward, hospitality-first philosophy Operations Management • Support daily operations across Front Desk, Housekeeping, Maintenance, and Market/F&B, • Conduct property walks to ensure cleanliness, readiness, and brand consistency, • Review and refine workflows, checklists, and operational procedures, • Oversee inventory, vendor relationships, and supply ordering Team Leadership & Culture • Train, coach, and support team members across departments, • Assist in hiring, onboarding, and developing staff, • Provide feedback, conduct evaluations, and support corrective actions, • Foster a positive, collaborative, professional work environment Financial & Administrative Oversight • Assist with payroll review, scheduling, and labor management, • Review night audit, daily reports, revenue performance, and billing accuracy, • Support cost control initiatives and operational budgeting, • Help with forecasting and business planning Safety, Compliance & Standards • Enforce policies, security protocols, and emergency procedures, • Maintain compliance with all health, safety, and labor standards, • Support inspections and quality auditsQualifications:, • You must have previous experience in a manager role overseeing a team, preferably in a hospitality role, • You must have 3 or more years of experience working in the hospitality field, • Excellent communication, leadership, and problem-solving skills, • Ability to stay calm, professional, and effective in stressful situations, • Strong customer service mindset with a polished, guest-focused demeanor, • Comfort with technology and learning new systems, • Flexible availability (weekends/holidays required) Preferred • Experience in boutique or independent hotels, • Familiarity with MEWS PMS, • Experience helping open or reposition a hotelAbout Company The Amaya is a design-driven boutique hotel in Fort Wayne, created as a modern sanctuary for travelers and locals alike. Inspired by the world’s most celebrated luxury retreats, The Amaya blends intentional architecture, serene interiors, and warm hospitality to offer guests a refined yet deeply personal experience. From our thoughtfully curated Nourish Market to the tranquil Mizu Pool (opening Spring 2026), every space is crafted to help guests slow down, reconnect, and feel at home. As a team, we are passionate about delivering genuine, intuitive service that anticipates needs before they’re expressed. Our team is dedicated to thoughtful service, operational excellence, and creating memorable moments for every guest. We’re building a culture that values collaboration, continuous improvement, and pride in the spaces we create. If you’re energized by design-forward environments and meaningful guest interactions, join us.

Job Description Assistant General Manager About the Job: As an Assistant General Manager, you'll be at the heart of our restaurant's success, supporting the Restaurant General Manager by upholding brand standards and inspiring your team. You'll lead by example, training, coaching, and recognizing your team to deliver unforgettable customer experiences. When your team shines, so do you! In this dynamic role, you'll take charge of daily operations in the Restaurant General Manager's absence, making key decisions and driving the team toward excellence. We believe in having fun while embracing personal challenges and growth opportunities. You'll work a 50-hour week, with 40 hours at regular pay and 10 hours at time and a half, providing a balanced and rewarding work experience. The Day-to-Day: • Ensure consistent customer satisfaction by effectively modeling the MIC Success Routine and prioritizing customer needs., • Oversee Team Members' adherence to Shift Excellence responsibilities, maintain high food safety standards, and uphold Core excellence. Take charge of restaurant operations in the GM's absence., • Collaborate with the GM in assessing team performance, providing ongoing constructive and positive feedback. Address employee relations issues as they arise, determine immediate resolutions, or escalate to the GM when necessary., • Assist in sourcing, recruiting, interviewing, and hiring Team Members, while driving a culture of equity, inclusion, and belonging., • Act like an owner by assisting with Profit & Loss management, including cash control, security procedures, inventory maintenance, and labor management., • Review financial reports and take appropriate actions to optimize performance., • Support the GM in facility maintenance and ensure health and safety standards are consistently followed. Is this you? • 3+ years of restaurant/retail management experience., • Assist with P&L management by following cash control/security procedures, maintaining inventory, managing labor, and reviewing financial reports., • Ensure all employees receive proper training and resources., • Champion Taco Bell’s culture and values, promoting equity, inclusion, and belonging in the restaurant., • Lead efforts in individual and team recognition, collaboration, and motivation., • Identify and recruit exceptional talent, supporting the GM in the hiring process., • Possess strong communication skills for conducting performance appraisals, taking disciplinary action, and motivating and training employees., • Adhere to corporate policies, procedures, and Occupational Health and Food Safety standards. Work-Hard, Play-Hard: • Competitive pay, • Bonus potential, • 2 weeks’ vacation and additional Paid Time Off, • Free bachelor's degree and scholarship and other tuition reimbursement programs, • Free meals, • Career advancement and professional development, • Medical benefits from day 1, • Health and wellness programs, • 401k retirement plan with 6% match, • Perks! Discounts on mortgages, vehicles, cell phones, gym memberships and more

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Profit sharing, • Training & development Position Overview: We are looking for an Assistant General Manager who embodies strong leadership qualities to assist in guiding all operations at our wash location. This role is pivotal in overseeing operations, driving sales, and managing employee relations, serving as a steppingstone to potentially becoming a General Manager as we continue our expansion. As an Assistant General Manager, you will collaborate closely with your team to ensure Prime Car Wash consistently delivers happiness by maintaining top-notch service quality. You will take ownership of all aspects of the wash, providing leadership and coaching to empower your team towards success. Compensation/Benefits: Salary Range: $45,000 - $55,000 annually based on experience and qualifications plus profit sharing. Health Insurance- medical, dental, vision plan options. PTO Unlimited use of our wash facility for self and immediate family. Opportunities for personal, professional, and career growth in a rapidly expanding company. Key Responsibilities: Oversee day-to-day operations of the car wash facility. Manage opening and closing procedures of the wash location. Coach and mentor employees to enhance wash quality. Engage with customers to build and maintain meaningful relationships. Demonstrate proficiency in all roles at Prime Car Wash, including sales, labor, detailing, and management. Manage car wash equipment operations and oversee the ordering of wash chemicals, supplies, and products. Operate POS systems and other wash-related computer programs. Qualities: Strong commitment to customer service and teamwork. Proactive team player with a hands-on approach. Self-motivated, goal-oriented individual with excellent organizational and multitasking abilities. Respects oneself and others, fostering a positive work environment. Flexible and available to work various hours and conditions; we operate from 8am-8pm daily (8am-6pm during DST) and are open 363 days a year. Exceptional hospitality and guest service skills with a passion for engaging with customers. Preferred Qualifications: 2-3 years of prior leadership and management experience. Eagerness to learn about car wash tunnel equipment operations, maintenance, and repair. Proven track record of success in managing day-to-day operations within a fast-paced environment. Knowledge of cars and detailing skills is a plus but not required. If you are a dynamic leader with a passion for delivering exceptional service and are ready to take on new challenges, we want to hear from you! Join us in shaping the future of Prime Car Wash and advance your career in the car wash industry. Apply today!

Job DescriptionBenefits: • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Profit sharing, • Training & development As a General Manager, you are not only a leader, you have a passion for developing others, working side by side with your staff to ensure that Prime is delivering happiness by keeping quality at the forefront of our service execution. Responsibilities: • Manage day to day and equipment operations of car wash facility, • Hiring and training of new employees, • Coaching and working with employees to better themselves as well as the wash quality, • Delivering strong hospitality and customer service skills to guests and members, • Knowledge of and an ability to perform all positions at Prime Car Wash (sales, labor, detail) in addition to management as needed, • Ordering of wash chemicals, supplies, and products, • Operation of POS system as well as other wash computer programsRequired Qualities:, • Integrity, commitment, and persistence, • Team player who is not afraid to jump in and get the work done, • Excellent customer service skills to guests and members, • Highly motivated, high energy, goal-oriented individual with superior organizational and multi-tasking skills, • The ability to attract and retain employees, • Ability to work a variety of hours and in a variety of conditions. We are open 8am-8pm every day (8am-6pm during DST) and are open 363 days a yearCompensation/Benefits & Qualifications:, • Salary range: Up to $70,000 annually based on experience and qualifications, • Paid Time Off and Health Insurance available for those who qualify (medical, dental & vision plan options), • Unlimited use of wash facility, • 1-3 years, proven track record of success in managing day to day operation in a fast-paced team leader, manager or assistant manager position, • Knowledge of cars and detailing skills a plus but not required

Join our Best-One team - now hiring an Assistant Store Manager at our Avon location! Salary: Competitive; Based on Experience Who we are: Over the past 77 years, what started out as a single bay service station has grown into a respected tire and service company with over 285 locations in over 35 states – one of the largest independent tire companies in North America. At Best-One, we strive to be the leading the most trusted provider of tires and service in all our markets with a mission of creating raving fans, and we know our success starts with our team members – our internal ravings fans. By joining our team, you will get: · Top Pay · Paid holidays & vacations; closed most major holidays · Health/dental/vision · 401-K Matching · Team member discount program · Continuing education/training · Uniform & Shoe Program · ...and being a part of a company that offers a career, not just a job! What will you do as an Assistant Store Manager? · Provide customers with professional and educated recommendations on tire purchases, repair or application needs · Perform tire repair or replacement duties to provide customers with professional service during times of high workload demands · Assist in the shop or at off-site locations with service work when technician’s require additional help to successfully and safely complete assigned tasks. · Recruit, evaluate, train and lead a team that is committed to executing outstanding work and providing exceptional customer service · Be familiar with, adhere to, and enforce company policies and procedures · Adherence to legal guidelines, including such things as OSHA requirements, price changes, etc. · Maintain strong communication between store and all support departments · Ensure execution of all inventory and operational standards, parts ordering · Strong customer service skills · Maintain current knowledge of changes and additions to our product lines, service and sales techniques and mandated awareness program. · Ability to maintain enthusiasm and a professional demeanor at all times Your Qualifications: · Sales and/or management experience with a proven track record · Working knowledge of basic computer functions · Ability to effectively communicate professionally and effectively. · Minimum 1 year experience in the tire and automotive or commercial vehicle service industry · At least 18 years of age · Valid driver’s license required · High school diploma or equivalent · Ability to perform all job functions that require lifting and or carrying single items weighing at least 50 lbs., as well as functions and activities such as pulling, pushing, bending, standing, lifting, reaching, and stooping, kneeling, crouching, or crawling. · Able to fulfill a full work schedule Monday – Friday with occasional needs for half days on Saturday. Physical Demands/Work Environment: · Sales and/or management experience with a proven track record · Minimum 1 year experience in the tire and automotive or commercial vehicle service industry · At least 18 years of age · Valid driver’s license required · High school diploma or equivalent · Ability to perform all job functions that require lifting and or carrying single items weighing at least 50 lbs., as well as functions and activities such as pulling, pushing, bending, standing, lifting, reaching, and stooping, kneeling, crouching, or crawling. We offer a full work schedule Monday - Saturday, closed on Sundays, and 401-K. We also provide personal time off and paid holidays, in addition to offering health, vision and dental insurance. Employer is an Equal Opportunity & Drug-Free Employer PI5bcce5760c5b-37344-40299710

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.

The Sherwin-Williams Management & Sales Training Program is an accelerated, entry-level position designed to prepare you for a Store Management role in 18-24 months. With Sherwin-Williams' promote-from-within philosophy, you will have the opportunity to progress into an Assistant Store Manager position upon successful completion of the initial 8-week training. This position's typical schedule is 44 hours per week, which may include evenings and/or weekends. During the program, you will collaborate with store management to oversee a million-dollar business, providing leadership and insight into the development and strategy of that store. Through the course of the program, you will learn all operations, clients, and internal strategy, allowing you to understand the significant part you'll play in the team's success. You will grow the company's market share by selling to large, commercial users such as painting contractors, purchasing agents, manufacturers, and other commercial users who need large volumes of our high-quality products. Our training experience provides you with all the skills necessary for a successful career in management and professional sales. After you complete the training program, you can count on a career trajectory with a clear beginning and an open end - meaning you shape your future! What you will gain: Limitless Career Opportunities This structured program provides the support you need, including formal discussions to review your objectives & development Leadership Development You'll develop the foundation for what it takes to become a successful leader in our organization We'll teach you how to excel at customer service, sales, and marketing, finance, and operations Professional Networking You will also get out into the community and establish relationships essential to growing our business - and your success. Job duties involve contact with customers, which may include minors; and access to cash and other payment methods, electronic equipment, personal information, store merchandise and other items of value, and such access may be supervised or unsupervised. The Company therefore has determined that a review of criminal history is necessary to protect the business and its operations and reputation and is necessary to protect the safety of the Company's customers, staff, employees, vendors, contractors, and the general public. • Complete training consistent with established program, • Support business strategies to increase sales and optimize profitability, • Ensure high levels of customers satisfaction through excellent service, • Build and maintain knowledge of all products to ensure effective customer recommendations, • Build positive relationships with wholesale and retail customers, • Complete store administration, • Ensure compliance with policies and procedures including safety, loss prevention, and security, • Maintain outstanding store condition and visual merchandising standards, including promotional packages and sales floor displays, • Support employee training, development, performance management, and corrective action, • Respond to and resolve any customer and/or employee complaints, • Partner with Store Manager to make outside sales calls to increase market share Minimum Requirements:, • Must be at least eighteen (18) years of age, • Must be legally authorized to work in the country of employment without needing sponsorship for employment work visa status now or in the future, • Must have a valid, unrestricted Driver's License, • Must have at least a bachelor's degree by the start of this development program, • Must be able, with or without reasonable accommodation, to retrieve material from shelves and floor stacks and lift and carry up to 50 lbs. frequently and up to 70 lbs. on occasion, • If internal to Sherwin-Williams, you must have received at least a "meets expectations" (3) rating on your most recent performance appraisal, • Have at least one (1) year experience working in a retail, sales, or customer service position, • Have at least one (1) year of experience in leadership role(s), supervising others, or leading teams, • Have previous experience working in a team-oriented setting including work experience, extracurricular activities, military service, etc., • Have previous work experience selling paint and paint related products, • Have work experience using timekeeping and/or customer relationship management ("CRM") systems, • Willingness to relocate for future job opportunities, • Ability to read, write, comprehend, and communicate in more than one language, • Ability to read, write, comprehend, and communicate in Spanish

Company DescriptionJob Description ___is hiring for aTechnical Support Coordinatorto contribute to our team inFort Wayne, IN. In this role, this person provides technical support to the Distribution Center by installing, configuring, moving and troubleshooting PC equipment The world is reading, and it is our goal to connect as many people to the content they want in the simplest ways. If you share that passion and are seeking an opportunity with a fast paced, customer-centric company offering a competitive salary and benefits, we can't wait to meet you! Starting Pay: $20.00 Shift: • HS Diploma or GED, • 2 years' experience in repairing and maintaining PC's and related equipment, • 1 year work experience in at least one previous job, • Experience with AS400 systems, • CompTIA A+ certification, • Knowledge of weber printers, • Installs, moves, and tests all workstation equipment including PCs, Printer, and other peripheral support in the distribution center, • Configures all associate equipment utilized in AS400 systems, • Troubleshoots problems and/or repairs or arranges for repairs with failed equipment, • Sets guidelines for vendors and establishes working relationships with vendor technicians, • Orders parts and supplies for equipment, • Responds to RF equipment failures and configuration issues, • Conducts training with associates on proper use and maintenance of equipment, • Ensures data stream is maintained, • A highly competitive compensation package with generous benefits beginning first day of employment for Medical/Prescription Drug plans, HSA, Vision, Dental and Health Care FSA., • 10 vacation days & 10 sick days accrued annually and 3 personal days, • 401K match, Life and AD&D, Employee Assistant programs, Group Legal, & more, • Encouraged continued education with our tuition reimbursement program, • Financial and in-kind opportunities to engage with non-profits in your community, • Company match program for United Way donations, • Volunteer opportunities and in-kind drives for non-profits throughout the year All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, work related mental or physical disability, veteran status, sexual orientation, gender identity, or genetic information. • EOE-Race/Gender/Veterans/Disabled, • We participate in EVerify.

Accounting Assistant Silgan Closures, Richmond, IN Silgan Closures is seeking a detail-oriented Accounting Assistant to support our manufacturing facility in Richmond, Indiana. This role is ideal for an accounting professional who enjoys working in a fast-paced manufacturing environment. If you have accounts payable experience, strong Excel skills, and a passion for organization and accuracy, we encourage you to apply. What We Offer: * Excellent salary. * A comprehensive benefits package including medical, dental, vision, company paid life insurance, and more. * Tuitionassistance, opportunities for advancement. * 401k retirement savings plan with company match. * Paid vacation,holidays,and ongoing trainingand development. * Additionalbenefitssuch as pet insurance, ID theftprotection,andmore. * A strong, stablemanufacturing culturewhere achievements are recognized. What You'll Do: * Accounts Payable Processing: Review, verify, and process vendor invoices and expense reports using three-way match and direct entry methods. * Expense Report Review: Ensure appropriate documentation, receipts, and approvals are in place prior to payment. * Journal Entries and Month-End Support: Prepare journal entries and assist with month-end close activities and reporting. * Invoice and Records Management: File vendor invoices, expense reports, billing invoices, and journal entries; maintain accounts payable files and records retention per company policy. * Payment Processing: Assist with check processing, delivery, and mailing as needed. * Systems and Data Entry: Enter accounting data accurately, learn integrated accounting systems, and support the transition of multiple business units onto unified systems. * Process Support: Follow approval workflows, authorization requirements, and internal procedures to ensure compliance and accuracy. What You'll Need to Have: * High school diploma or equivalent. * Minimum of 3 years of related accounting or accounts payable experience, preferably in a manufacturing environment. * Proficiency in Microsoft Excel and Microsoft Office. * Experience with integrated accounting or ERP systems. * Strong organizational skills, attention to detail, and ability to meet deadlines. * Understanding of invoice approvals, authorization requirements, and accruals. Who We Are: * Global Fortune 500 packaging company with 109 manufacturing facilities in North & South America, Europe, and Asia. * Supplier of sustainable metal and plastic packaging for food, beverage, healthcare, garden, home, and personal care industries. * A stable, reliable, and environmentally responsible company focused on innovation and continuous improvement. Ready to Apply? If you're looking for a stable role with growth potential in Richmond, IN, apply today to join the Silgan Closures team. LIMITATIONS AND DISCLAIMER The above job description is meant to describe the general nature and level of work being performed; it is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. All job requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other employees. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to follow any other job-related instructions and to perform other job-related duties requested by their supervisor in compliance with Federal and State Laws. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the employee must possess the abilities or aptitudes to perform each duty proficiently. Continued employment remains on an "at-will" basis. Silgan is an Equal Opportunity Employer. We consider applicants for all positions without regard to race, color, religion, sex, national origin, age, marital status, or the presence of a disability, which would not prevent the performance of essential job duties with, or without reasonable accommodation of any other protective status. Silgan is a drug-free workplace. EEO/M/W/Vet/Disability

Senior Helpers - - Responsibilities: Provide personal hygiene; Assist with toileting and incontinence care; Assist with dressing and ambulation; Assist with transferring and medication reminders; Prepare meals and perform light housekeeping.

Job Description Company: Yugo USA Community: Launch Social Living Location: On-site / West Lafayette, Indiana Position Title: Leasing Manager Position Type: Full-time / Hourly / Non-exempt Compensation: $18.00 - $20.00 per hour Overview Yugo is the trusted name for student housing, globally. Every day we connect young people to opportunities and students to amazing spaces. Here at Yugo, we like to do things differently. It's about people, planet, and passion. General Managers are #Futureshapers who want to positively influence and shape the lives of their staff and our students. The Leasing Manager reports to the Property Manager is responsible for leading the leasing effort at the property, training and overseeing the leasing staff and directing the all parts of the sales efforts.? The Leasing Manager must provide the community with value and quality by assessing the needs of client they are assisting and providing a solution that not only coincides with the goals of the community but is beneficial for all concerned parties.? Key Responsibilities • Knowledgeable of all phases of leasing and resident retention. Oversees the lease renewal process and works to keep high levels of returning residents. Meet the needs of residents and their lease agreements., • Prepare move-in paperwork and perform a move-in orientation with new residents., • Walk units, as needed, on move-in and move-out and as otherwise directed., • Plans and assist with resident functions., • Reviews all resident applications and approves applications as directed by property manager., • Maintains positives customer relations attitude., • Physically inspects community when on grounds, picks up litter and reports any service needs to maintenance staff. Will also inspect move-outs and vacancies when requested., • Must be knowledgeable of all phases of leasing and resident retention., • Works with lease renewals each month., • Responsible for keeping daily records on lease renewals and terminations., • Greets prospective clients, shows community and performs leasing duties., • Answers and handles incoming phone calls from prospective new residents, current residents, vendor/suppliers, etc., • Maintains awareness of local market conditions and trends. Contributes ideas to property manager for marketing community and improving resident satisfaction., • Updates required reports concerning move-out notices, activity, etc., on a daily basis and provides information to the property manager and assistant manager., • Organizes and files all applicable reports, leases, and paperwork., • Proof reads all lease paperwork and processes move-ins and move-outs., • Accepts service requests from residents and routes to maintenance for prompt processing. Conducts service follow-up with resident when work is completed., • Coordinate and oversee marketing and sales programs. Maintain market information including amenities, facilities and pricing. Prepare for and, if requested, participate in weekly leasing activity call., • Enforce all policies and procedures. Maintain compliance by ensuring all property records (leases, addenda, reports, etc.) are kept in accordance with all legal requirements and company policies and practices., • Assist in leading regular community team meetings to communicate goals, progress toward goals and expectations and identify actions to achieve objectives. Lead by example for community team members in the areas of resident communication, leasing, and telephone techniques., • Ensure office is opened on schedule and that the office and model apartments are maintained in a clean condition. Begins daily work quickly and independently., • Complies with all state, federal and local laws including Fair Housing. Oversees compliance with policies related to employment and Human Resources. Communicates policy and procedure changes with community team members., • Uses tools, methods, & systems to gather and interpret current market and economic trends that may impact the community., • Complies with all company procedures relating to turn activities including: Budgeting and pre-turn planning, vendor management, cost containment, and staffing., • Ability to work evenings, overtime, holidays, and weekends, as needed., • Business Acumen - Understands business implications of decisions. Displays orientation to profitability. Demonstrates knowledge of the market and competition. Aligns work with strategic goals. Improves processes, products, and services., • Communication - Speaks clearly and persuasively in positive or negative situations. Listens and gets clarification. Responds well to questions. Able to read and interpret written information. Writes clearly and informatively., • Customer Service - Manages difficult or emotional customer and staff situations. Responds promptly to customer needs, Solicits customer feedback to improve service. Responds to requests for service and assistance. Meets commitments., • Problem Solving - Identifies and resolves problems promptly. Gathers and analyzes information skillfully. Develops alternative solutions. Works well in group problem-solving situations. Uses reason even when dealing with emotional topics. Identifies existing and potential barriers to the successful accomplishment of property objectives and utilizes performance data, observation, budgetary, and other financial information to create solutions to those problems., • Interpersonal Skills - Focuses on solving conflict, not blaming. Maintains confidentiality. Listens to others without interrupting. Keeps emotions under control. Remains open to others' ideas and tries new things., • Delegation - Delegates work assignments. Matches the responsibility to the person. Gives authority for others to work independently. Sets expectations and monitors delegated activities. Provides recognition for results., • Leadership - Exhibits confidence in self and others. Inspires and motivates others to perform well. Effectively influences the actions and opinions of others. Accepts feedback from others. Gives appropriate recognition to others., • Cost Consciousness - Works within the approved budget. Develops and implements cost-saving measures. Contributes to profits and revenue. Conserves organizational resources., • Ethics - Treats people with respect. Keeps commitments. Inspires the trust of others. Works with integrity and ethically., • Organizational Support - Follows policies and procedures. Completes administrative tasks correctly and on time. Supports and respects diversity., • Strategic Thinking - Develops strategies to achieve organizational goals. Understands organization's strengths & weaknesses. Analyzes the market and competition. Identifies external threats and opportunities. Adapts strategy to changing conditions., • Judgment - Displays willingness to make decisions. Exhibits sound and accurate judgment. Supports and explains reasoning for decisions. Includes appropriate people in the decision-making process. Makes timely decisions., • Planning/Organizing - Prioritizes and plans work activities. Uses time efficiently. Plans for additional resources. Sets goals and objectives. Organizes or schedules other people and their tasks. Develops realistic action plans., • Professionalism - Approaches others in a tactful manner. Reacts well under pressure. Treats others with respect and consideration regardless of their status or position. Accepts responsibility for own actions. Follows through on commitments., • Thoroughness - Demonstrates attention to accuracy and quality. Looks for ways to improve and get more done., • Adaptability - Adapts to changes in the work environment. Manages competing demands. Changes approach or method to best fit the situation. Able to deal with frequent change, delays, or unexpected events., • Dependability - Follows instructions, responds to management direction. Takes responsibility for own actions. Keeps commitments. Commits to long hours of work when necessary to reach goals. This Job Description serves as a guideline; this list of responsibilities is not intended to be exhaustive, and other requests in line with the role may be made of you from time-to-time. Experience and Knowledge To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Certificates and Licenses • High school diploma, GED, or equivalent, preferred. In lieu of a degree, equivalent experience in residential properties, rental operations, or related business operations is required., • Property management software, RealPage or like systems., • While performing the duties of this job, the employee is regularly required to see, hear, talk, and use hands to handle or feel. The employee is frequently required to reach with hands and arms. The employee is regularly required to sit, stand, walk, climb or balance, occasionally must stoop, kneel, crouch, or crawl and sometimes to use their sense of smell., • The noise level in the work environment is usually moderate. Compensation and Benefits: This position offers a competitive salary, bonus eligibility, and opportunities for advancement and growth. This position is eligible to participate in the Yugo USA benefits plan. This includes: • Competitive and flexible medical, dental, and vision plans, • Competitive 401K match, • Health Savings Accounts (HSA) with generous company contribution, • Flexible Spending Accounts (FSA), • Paid vacation time and holidays, • Paid parental leave, • Paid sick leave for all employees, • EAP and LifeCare program for employees and family members, • Paid volunteer time, • Voting leave, • Leadership conferences and workshops So, if you are currently looking for an exciting new opportunity where no two days are the same, we would love to hear from you. Click apply now! We can’t wait to meet you! EXCITING NEWS: Campus Advantage is now part of Yugo! In September 2025, Campus Advantage joined forces with Yugo, the world’s first global student housing operator. This strategic acquisition brings together two industry leaders to create a powerhouse in student living, now operating nearly 40,000 beds across 88 properties in 28 states. The transition to Yugo U.S. means more opportunities, more innovation, and a stronger commitment to delivering exceptional experiences for students and team members alike. Why is this awesome? Because Yugo is global, growing, and grounded in purpose. With a presence in over 14 countries and 120 cities, Yugo is redefining student living through its Live Your Best Life program, which focuses on sustainability (YugoEco), professional development (YuPro), and personal growth (YuGrow). Yugo’s culture is inclusive, bold, and future-focused—making it an inspiring place to work and grow.

Job Description SCHOOL BASED HEALTH CENTER NURSE PRACITIONER OR PHYSICIAN ASSISTANT Principal Function: The Nurse Practitioner or Physician Assistant is responsible for providing primary health care, acute care, education, immunization, health screenings, emergency response, and collaborating with school staff, parents and other healthcare providers to develop and coordinate care plans for Health Eagle Clinic location in the Austin IN. Monday - Friday 8:00 am to 4:00 pm - Vacation, sick, and personal time after probation period. Essential Duties and Responsibilities: Duties include, but not limited to: * • Primary Care Services - will include, • Well child Care, • EPSDT screenings and exams, • Comprehensive physical exams, • Risk assessments/other screening, • Laboratory services, • CLIA Waived testing, • Other diagnostic, screening and/or preventive services, • Hearing and vision screening, • Tympanometry, • Spirometry, • Pulse oximetry, • Telehealth capabilities, • Illness/Injury Care, • Minor injury assessment/treatment and follow-up, • Acute illness assessment/treatment and follow-up and/or referral, • Chronic Conditions Care, • Assessment, diagnosis and treatment of a new condition, • Maintenance of existing conditions based on need, collaborations with PCP/specialist or client/parental request., • Chronic conditions may include asthma, diabetes, sickle cells, hypertension, obesity, metabolic syndrome, depression, allergy, skin conditions or other specific to a population., • STI & HIV Education, Counseling, & Voluntary Testing, • Education appropriate for age, other demographics of the target population, and needs assessment data., • Risk assessment, historical and physical assessment data informs individualized care., • Testing for and treatment of STI and testing and referral for HIV treatment are on site., • Confidential services" as defined by Indiana and/or Federal law, • Confidential services and those that may be obtained any minors without parental consent., • Confidential services include referral for mental health counseling, pregnancy testing & services, STI/HIV testing and treatment, referral for substance use disorder counseling, family planning (excluding contraceptive prescription/distribution on school property.)

Job Description Ever consider running a multi-million dollar business? Fazoli’s is looking for qualified Shift Supervisors to do just that! Are you a natural leader with a passion for pasta, pizza, and creating a fun, fast-paced environment? Do you thrive in a place where the pasta is always hot, the breadsticks are always fresh, and the team is ready to roll? If you said "yes," then we want YOU to join our team as a Shift Supervisor at Fazoli’s! We are proud to provide competitive benefits and pay. We offer DAILY PAY for all hourly employees! Work today, get paid tomorrow! Benefits: • Medical Benefits, • Bonus Potential, • Free Meals while Working*, • Tuition Reimbursement/ GED Assistance, • Life Insurance, • Direct Deposit, • Tenure Recognition, • Referral Bonus, • Opportunity for Advancement, • Uniforms, • Vacation, • Employee Assistance Program (ComPsych), • Unity Care, • Company Chaplain Our shift Supervisors enjoy a stable environment and flexible schedules that give them the quality of life they deserve. We are currently hiring Shift Supervisors who are motivated individuals with excellent interpersonal skills, and the ability to build a team that works well together, increase profits, and provide superior service. If you have prior restaurant experience, you may qualify! This Fazoli’s location is a part of Manna Inc. Manna Inc. is an affiliate of several restaurant concepts founded in 1988 and based out of Louisville, KY. Each Manna affiliate is a minority owned company that focuses and dedicates itself to fostering an environment of diversity and inclusion. We established the Unity Care Fund, a charity funded by Manna and its employees to provide aid to employees in times of crisis. Manna’s Women in Leadership Council is built on a set of core values and guiding principles that support our commitment to the ongoing development and growth of the women in our companies. We believe in YOU! Employee development is a critical part of our business. We offer hourly employee development to our teammates and more than 50% of our managers come from the hourly ranks! Job Description: Shift Supervisor at Fazoli's Position Title: Shift Supervisor Reports To: Restaurant Manager/ General Manager Position Overview: The Shift Supervisor at Fazoli’s is responsible for overseeing daily restaurant operations during their assigned shift. This role involves managing the front-line team, ensuring customer satisfaction, maintaining operational efficiency, and supporting the management team in achieving business goals. The Shift Supervisor plays a crucial role in leading by example, providing guidance to staff, and ensuring that the restaurant maintains a high standard of food quality, cleanliness, and service. This is a hands-on leadership position that requires excellent communication, problem-solving, and multitasking skills. Key Responsibilities: * Leadership & Team Supervision: * Supervise and lead team members during the shift, ensuring they are performing tasks effectively and efficiently. * Provide guidance, coaching, and feedback to team members to improve performance and foster a positive team environment. * Ensure the team is trained on company policies, procedures, and best practices. * Delegate tasks to staff based on priorities and workflow, ensuring all areas of the restaurant are covered. * Customer Service: * Ensure an exceptional guest experience by maintaining high service standards and resolving any customer complaints or issues promptly. * Monitor guest satisfaction and handle any concerns, ensuring customers leave with a positive impression. * Lead by example in providing friendly and efficient service to all guests. * Operational Efficiency: * Oversee the restaurant's daily operations, including food preparation, inventory management, and cleaning procedures. * Ensure that food is prepared to Fazoli’s quality standards and is delivered to customers in a timely manner. * Monitor restaurant performance during the shift, including speed of service, food quality, and cleanliness. * Financial & Cash Handling: * Ensure accurate cash handling and register operations, including opening and closing registers, counting cash, and processing transactions. * Assist in managing labor costs by adjusting staffing levels as needed to meet demand. * Maintain adherence to company policies for handling cash, credit cards, and other forms of payment. * Staffing & Scheduling: * Ensure that breaks, meal periods, and shifts are managed appropriately for staff. * Step in as needed to cover shifts or assist with additional tasks when required. * Food Safety & Sanitation: * Ensure the restaurant is compliant with health and safety regulations, including food handling, sanitation, and cleanliness standards. * Monitor kitchen and dining areas to ensure that cleanliness standards are consistently maintained throughout the shift. * Oversee the proper storage and handling of food and supplies to prevent waste or contamination. * Problem-Solving & Decision Making: * Make quick and effective decisions in response to operational challenges, customer issues, or staff concerns. * Resolve conflicts or issues that arise among team members or with customers, escalating to the Manager or Assistant Manager as needed. * Communication & Reporting: * Communicate effectively with management, staff, and guests to ensure smooth operations. * Report any issues, equipment malfunctions, or significant occurrences to the Restaurant Manager. * Provide feedback to the management team on employee performance and operational improvements. Skills & Qualifications: * Experience: Previous experience in food service, preferably in a supervisory or leadership role. A background in fast-casual or quick-service restaurants is a plus. * Leadership: Strong leadership and people management skills to effectively lead a team and foster a positive work environment. * Customer Service: Excellent customer service skills with the ability to resolve complaints and ensure customer satisfaction. * Communication: Clear and effective communication skills, both verbal and written, with the ability to relay information to team members and management. * Problem-Solving: Ability to make decisions quickly and effectively, resolving issues with minimal disruption. * Multitasking: Strong organizational skills with the ability to manage multiple tasks and priorities simultaneously. * Attention to Detail: High level of attention to detail in maintaining restaurant standards and meeting customer expectations. Job Requirements: * Ability to stand for extended periods (4-8+ hours) with periodic breaks. * Perform repetitive motions, including frequent use of hands and arms for tasks such as chopping, stirring, carrying, and operating equipment. * Frequent bending, stooping, squatting, stretching, twisting, and reaching above eye level. * Capability to walk up and down stairs and use a step ladder as needed. * Occasional sitting, talking, and active listening as required by the role. * Ability to lift and carry up to 50 pounds regularly as part of job duties, including but not limited to food supplies, dishware, and equipment. When handling heavier loads, employees MUST use appropriate lifting equipment and/or seek assistance from a second person. * Ability to move around the kitchen quickly and efficiently. * Compliance with food safety and sanitation regulations. Work Environment/ Job Conditions: * Flexible scheduling, including nights, weekends, and holidays. * Work in a loud, fast-paced environment. * Employees may regularly work in varying temperature zones, including hot kitchen areas with stoves, ovens, grills, and fryers, as well as cold storage areas like refrigerators and freezers. * May involve exposure to heat, noise, and cleaning chemicals in the kitchen area. * Proper personal protective equipment (PPE) and training to ensure safety and comfort while handling temperature-sensitive tasks. * Awareness of temperature fluctuations and safe practices is essential for maintaining food safety standards and personal well-being. * Job duties span both indoor and outdoor settings, requiring adaptability to different environments. * Outdoor tasks may involve curbside delivery, trash maintenance, or ensuring a clean and welcoming exterior for guests. * Awareness of potential hazards such as hot surfaces, sharp objects, and wet floors. This job description provides an overview of the responsibilities and qualifications for the Shift Supervisor position at Fazoli's. Specific duties and requirements may vary by location or role.

Job DescriptionSalary: General Definition of Work Performs intermediate semiskilled work performing general upkeep and maintenance at City parks, facilities and grounds and related work as apparent or assigned. Work is performed under the moderate supervision of the Park Assistant Superintendent. Qualification Requirements To perform this job successfully, an individual must be able to perform each essential function satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable an individual with disabilities to perform the essential functions. Essential Functions Maintains buildings, grounds, athletic fields, tracks, and playgrounds, including painting, mowing grass, trimming/cutting shrubs and trees, landscaping, seeding/planting, spraying, raking leaves, and removing trash and debris. Cleans and services rest rooms and collects trash in park facilities, including shelters and rental buildings. Assists with opening and closing restroom facilities at beginning and end of season, adjusting water supply accordingly. Inspects and maintains park facilities and equipment, including repairing/replacing picnic tables, fences and playground equipment, replacing light bulbs and filters. Performs maintenance and upkeep duties in the Downtown area and at the City building, including sweeping, cleaning, collecting trash, emptying trash cans, shoveling and salting sidewalks, mowing, trimming, pruning, fertilizing, hanging decorations, replacing light bulbs, painting, and making minor repairs as needed. Operates various trucks/equipment/tools in the performance of duties, including backhoe, bobcat, dump truck, ditch witch, gator, stump grinder, chipper, bucket truck, snowplow, tractors, mowers, weed eaters, hedgers, trimmers, pruners, tiller, edger, leaf blower, chain saws, power drills, paint sprayers and other hand/power tools as needed. Assists with other projects, building, general maintenance needs as required. Knowledge, Skills and Abilities Working knowledge of the handling of tools, equipment, and machinery used in the trade; working knowledge of the safe operation of tools and equipment; working knowledge of city and department policies and procedures; working knowledge of cleaning procedures; ability to work alone with minimum supervision and with others in a team environment, often under time pressure, and on several tasks at the same time; ability to perform replacements and repairs ability to operate and use standard office equipment; ability to effectively communicate both verbally and in writing; ability to establish and maintain effective working relationships with associates, other departments, supervisors, and the general public. Education and Experience High School diploma or GED required. Physical Requirements This work requires the frequent exertion of up to 50 pounds of force; work regularly requires sitting and repetitive motions, frequently requires reaching with hands and arms and occasionally requires standing, walking, speaking or hearing, using hands to finger, handle or feel, climbing or balancing, stooping, kneeling, crouching or crawling and pushing or pulling; work requires close vision, distance vision, ability to adjust focus, depth perception, color perception and peripheral vision; vocal communication is required for expressing or exchanging ideas by means of the spoken word and conveying detailed or important instructions to others accurately, loudly or quickly; hearing is required to perceive information at normal spoken word levels and to receive detailed information through oral communications and/or to make fine distinctions in sound; work requires visual inspection involving small defects and/or small parts, using of measuring devices, assembly or fabrication of parts within arms length, operating machines, operating motor vehicles or equipment and observing general surroundings and activities; work regularly requires exposure to extreme heat (non-weather) and exposure to vibration, frequently requires exposure to wet, humid conditions (non-weather), working near moving mechanical parts, working in high, precarious places, exposure to fumes or airborne particles, exposure to outdoor weather conditions and wearing a self-contained breathing apparatus and occasionally requires exposure to toxic or caustic chemicals, exposure to extreme cold (non-weather), exposure to the risk of electrical shock and exposure to bloodborne pathogens and may be required to wear specialized personal protective equipment; work is generally in a very loud noise location (e.g. jack hammer work, garbage recycle plant). Special Requirements Valid driver's license in the State of Indiana.

Job Description: * Opens and closes the store in the absence of store management, including all required systems start-ups, required cash handling, and ensuring the floor and stock room are ready for the business day. Responsible for opening back door of store for deliveries. * Completes product returns, order voids, customer refunds, cash drops to the safe, and provides change as requested to cash registers. * Models and delivers a distinctive and delightful customer experience. Customer Experience * Engages customers and patients by greeting them and offering assistance with products and services. Resolves customer issues and answers questions to ensure a positive customer experience. * Models and shares customer service best practices with all team members to deliver a distinctive and delightful customer experience, including interpersonal habits (e.g., greeting, eye contact, courtesy, etc.) and Walgreens service traits (e.g., offering help proactively, identifying needs, servicing until satisfied, etc.). Operations * Responsible for holding store keys to open and close without management as necessary. * Assists with and coaches other team members to work with warehouse and vendor ordering process as the orders are created, reviewed, and received, including opening the backdoor for vendor deliveries. * Responsible and accountable for registering all related sales on assigned cash register, including records of scanning errors, price verifications, items not on file, price modifications, and voids. * Assists manager or assistant store manager in reviewing order exceptions on order release day and assists in reverse logistics (e.g., 1506, returns, empty package). * Assists manager or assistant store manager in evaluating and developing displays, including promotional, seasonal, super structures, and sale merchandise. Completes resets and revisions. * Maintains accurate inventory counts; maintains the accuracy of on-hand quantities including, but not limited to, basic departments, stockroom, and overstock locations. * Assist with ensuring the Outdate program is followed with team members. * Responsible for basic department pricing and making daily price changes; ensures proper signage is displayed at the store to support accurate pricing of products. Ensures any additional pricing tasks related to local regulations and/or regulatory compliance programs are completed accurately and within the required time frame. * Assist with bookkeeping activities, including cash report, cash counts, ledgers, and bill payment as necessary or as requested. * Assists with exterior and interior maintenance by ensuring clean, neat, orderly store condition and appearance, including requesting store or system repairs as required in manager absence, or as requested by manager. * Assists with separation of food items (e.g., raw foods from pre-cooked) and product placement as specified by policies/procedures (e.g., raw and frozen meats on bottom shelves). For consumable items, assists in stock rotation, using the first in, first out method and restock outs. * Has working knowledge of store systems and store equipment. * Assist at Pharmacy out window as requested. * Ensures compliance with state and local laws regarding regulated products (e.g., alcoholic beverages and tobacco products). * Responsible for bag checks of team members before leaving the store. * Complies with all company policies and procedures; maintains respectful relationships with coworkers. * Completes special assignments and other tasks as assigned. Training & Personal Development Serves as a liaison between management and non-management team members by communicating assigned tasks to team members when store management is not present. * Reports disciplinary issues and customer complaints to management. Job ID: 1773593BR Title: Shift Lead Company Indicator: Walgreens Employment Type: Flexible hours Job Function: Retail Full Store Address: 13741 E 116TH ST,FISHERS,IN,46037 Full District Office Address: 13741 E 116TH ST,FISHERS,IN,46037-07604-10149-S External Basic Qualifications: * One year of prior leadership, supervisory, or retail key holder work experience. * Must be fluent in reading, writing, and speaking English. (Except in Puerto Rico) Preferred Qualifications: * Prefer the knowledge of store inventory control. * We will consider employment of qualified applicants with arrest and conviction records. * Obtains and maintains valid PTCB certification or pharmacy license as required by state.An Equal Opportunity Employer, including disability/veterans.The actual compensation that you will be offered will depend on a variety of factors including geography, skills and abilities, education, experience and other relevant factors. This role will remain open until filled. To review benefits, please click here jobs.walgreens.com/benefits . If you are applying on a job board or unable to click on the link, please copy and paste this URL into your browser jobs.walgreens.com/benefits Shift: Store: 10149-FISHERS IN Pay Type: Hourly Start Rate: 17 Max Rate: 20

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B.L.A.S.T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C.Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F.Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland "5 Star" Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D. Manages team member performance and supervises work. This includes: 1.Utilizing Coaching for Results, which includes: - a.Activating team member behavior. - (1)Providing guidance, direction, and reassurance to all team members. - (2)Communicating non-negotiable standards of performance to team members. - (3)Conducting team member meetings, group training sessions and Jump Start meetings. - (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6)Giving instructions to team members that are clear and assure understanding. - (7)Assigning team members to breaks. - (8)Sending team members home early if not needed due to business conditions. - (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10)Assuring all opening, shift, and closing job duties are completed and performed correctly. - b.Evaluating team member behavior. - (1)Observing team member performance each shift. - (2)Working along side team members and assisting in the performance of their tasks, as needed.= - (3)Monitoring team member meals and signing team member meal guest checks. - (4)Ensuring adherence to alcoholic beverage laws of the local community - (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c.Responding to team member behavior with consequences. - (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A.Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A.Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM's safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area. B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F.Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G.If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H.Meets all deadlines and assures that subordinates meet their deadlines. I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J.Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A.Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E.Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B.L.A.S.T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C.Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F.Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland "5 Star" Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D. Manages team member performance and supervises work. This includes: 1.Utilizing Coaching for Results, which includes: - a.Activating team member behavior. - (1)Providing guidance, direction, and reassurance to all team members. - (2)Communicating non-negotiable standards of performance to team members. - (3)Conducting team member meetings, group training sessions and Jump Start meetings. - (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6)Giving instructions to team members that are clear and assure understanding. - (7)Assigning team members to breaks. - (8)Sending team members home early if not needed due to business conditions. - (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10)Assuring all opening, shift, and closing job duties are completed and performed correctly. - b.Evaluating team member behavior. - (1)Observing team member performance each shift. - (2)Working along side team members and assisting in the performance of their tasks, as needed.= - (3)Monitoring team member meals and signing team member meal guest checks. - (4)Ensuring adherence to alcoholic beverage laws of the local community - (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c.Responding to team member behavior with consequences. - (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A.Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A.Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM's safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area. B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F.Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G.If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H.Meets all deadlines and assures that subordinates meet their deadlines. I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J.Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A.Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E.Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B.L.A.S.T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C.Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F.Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland "5 Star" Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D. Manages team member performance and supervises work. This includes: 1.Utilizing Coaching for Results, which includes: - a.Activating team member behavior. - (1)Providing guidance, direction, and reassurance to all team members. - (2)Communicating non-negotiable standards of performance to team members. - (3)Conducting team member meetings, group training sessions and Jump Start meetings. - (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6)Giving instructions to team members that are clear and assure understanding. - (7)Assigning team members to breaks. - (8)Sending team members home early if not needed due to business conditions. - (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10)Assuring all opening, shift, and closing job duties are completed and performed correctly. - b.Evaluating team member behavior. - (1)Observing team member performance each shift. - (2)Working along side team members and assisting in the performance of their tasks, as needed.= - (3)Monitoring team member meals and signing team member meal guest checks. - (4)Ensuring adherence to alcoholic beverage laws of the local community - (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c.Responding to team member behavior with consequences. - (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A.Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A.Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM's safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area. B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F.Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G.If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H.Meets all deadlines and assures that subordinates meet their deadlines. I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J.Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A.Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E.Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made - Ready - Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized a place for everything, and everything in its place - ii. Lineal Flow eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day . click apply for full job details

The Sherwin-Williams Management & Sales Training Program is an accelerated, entry-level position designed to prepare you for a Store Management role in 18-24 months. With Sherwin-Williams' promote-from-within philosophy, you will have the opportunity to progress into an Assistant Store Manager position upon successful completion of the initial 8-week training. This position's typical schedule is 44 hours per week, which may include evenings and/or weekends. During the program, you will collaborate with store management to oversee a million-dollar business, providing leadership and insight into the development and strategy of that store. Through the course of the program, you will learn all operations, clients, and internal strategy, allowing you to understand the significant part you'll play in the team's success. You will grow the company's market share by selling to large, commercial users such as painting contractors, purchasing agents, manufacturers, and other commercial users who need large volumes of our high-quality products. Our training experience provides you with all the skills necessary for a successful career in management and professional sales. After you complete the training program, you can count on a career trajectory with a clear beginning and an open end - meaning you shape your future! What you will gain: Limitless Career Opportunities This structured program provides the support you need, including formal discussions to review your objectives & development Leadership Development You'll develop the foundation for what it takes to become a successful leader in our organization We'll teach you how to excel at customer service, sales, and marketing, finance, and operations Professional Networking You will also get out into the community and establish relationships essential to growing our business - and your success. Job duties involve contact with customers, which may include minors; and access to cash and other payment methods, electronic equipment, personal information, store merchandise and other items of value, and such access may be supervised or unsupervised. The Company therefore has determined that a review of criminal history is necessary to protect the business and its operations and reputation and is necessary to protect the safety of the Company's customers, staff, employees, vendors, contractors, and the general public. • Complete training consistent with established program, • Support business strategies to increase sales and optimize profitability, • Ensure high levels of customers satisfaction through excellent service, • Build and maintain knowledge of all products to ensure effective customer recommendations, • Build positive relationships with wholesale and retail customers, • Complete store administration, • Ensure compliance with policies and procedures including safety, loss prevention, and security, • Maintain outstanding store condition and visual merchandising standards, including promotional packages and sales floor displays, • Support employee training, development, performance management, and corrective action, • Respond to and resolve any customer and/or employee complaints, • Partner with Store Manager to make outside sales calls to increase market share Minimum Requirements:, • Must be at least eighteen (18) years of age, • Must be legally authorized to work in the country of employment without needing sponsorship for employment work visa status now or in the future, • Must have a valid, unrestricted Driver's License, • Must have at least a bachelor's degree by the start of this development program, • Must be able, with or without reasonable accommodation, to retrieve material from shelves and floor stacks and lift and carry up to 50 lbs. frequently and up to 70 lbs. on occasion, • If internal to Sherwin-Williams, you must have received at least a "meets expectations" (3) rating on your most recent performance appraisal, • Have at least one (1) year experience working in a retail, sales, or customer service position, • Have at least one (1) year of experience in leadership role(s), supervising others, or leading teams, • Have previous experience working in a team-oriented setting including work experience, extracurricular activities, military service, etc., • Have previous work experience selling paint and paint related products, • Have work experience using timekeeping and/or customer relationship management ("CRM") systems, • Willingness to relocate for future job opportunities, • Ability to read, write, comprehend, and communicate in more than one language, • Ability to read, write, comprehend, and communicate in Spanish

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the "Weekly Deposit Log" is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". - iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until "dropped" from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c."Autoposts" inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that "Flow-thru" targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is "optimized": - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that "prep levels' are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B.L.A.S.T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C.Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F.Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland "5 Star" Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D. Manages team member performance and supervises work. This includes: 1.Utilizing Coaching for Results, which includes: - a.Activating team member behavior. - (1)Providing guidance, direction, and reassurance to all team members. - (2)Communicating non-negotiable standards of performance to team members. - (3)Conducting team member meetings, group training sessions and Jump Start meetings. - (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6)Giving instructions to team members that are clear and assure understanding. - (7)Assigning team members to breaks. - (8)Sending team members home early if not needed due to business conditions. - (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10)Assuring all opening, shift, and closing job duties are completed and performed correctly. - b.Evaluating team member behavior. - (1)Observing team member performance each shift. - (2)Working along side team members and assisting in the performance of their tasks, as needed.= - (3)Monitoring team member meals and signing team member meal guest checks. - (4)Ensuring adherence to alcoholic beverage laws of the local community - (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c.Responding to team member behavior with consequences. - (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A.Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A.Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM's safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area. B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F.Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G.If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H.Meets all deadlines and assures that subordinates meet their deadlines. I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J.Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A.Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E.Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.