Offres sales representative à Fairfield, CaliforniaCréer des alertes d'emploi

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description To profitably operate the restaurant within the practice and procedures established by Burger King Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps District Manager informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job DescriptionRESTAURANT GENERAL MANAGER SUMMARY To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development. ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following: • Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints., • Conduct meetings with team members and management team for the purpose of planning, training, and reviewing operations/management procedures and policies., • Develops and maintains an acceptable level of sales. Utilizes local store marketing., • Monitors utilities, supplies, and other cost categories to minimize impact. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system., • Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume., • Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook., • Ensures accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’s Image standards., • Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements., • Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member’s personnel files in accordance with federal, state and local law. Posts all Federal and State required posters., • Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment as needed., • Attends meetings as scheduled by District Manager for the purpose of planning, training and reviewing operations/management procedures and policies., • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description The Restaurant General Manager is the executive leader of the restaurant focused on profitability, Guest, people and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest their time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a being a brand champion. The RGM consistently keeps our brand promises, inspires their teams and deliver results. Essential Duties and Responsibilities Leading the Business • Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes, • Reviews key P&L lines to increase profitability for the restaurant, • Drives sales through proactive Guest service, people development & operations management, • Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility, • Manages the Guest experience through operations and timely response to Guest issues, • Problem solves Guest feedback systems to determine root-causes and develops action plans to address issues, • Leads the restaurant’s recruitment and selection process to build and retain an effective restaurant team, • Inspires the restaurant team by effectively managing individual and team recognition programs, • Provides coaching and feedback to Assistant Managers and team to increase the restaurant team’s capabilities and raise restaurant performance, • Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations, • Ensures that restaurant upholds operational and brand standards, • Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence, • Must be at least eighteen (18) years of age, • High School Diploma or GED required, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability, • Ability to prioritize own and others’ work and time to meet deadlines and objectives, • Demonstrated leadership skills, • Demonstrated understanding of Guest service principles, • Available to work evenings, weekends and holidays, • Ability to work long and/or irregular shifts as needed, for proper functioning of the restaurant, • The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities occur both inside and outside. The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.

Job Description Are you ready to advance your career to the next level? Are you a passionate hospitality professional? How about Hands on, energetic, and honest? Tharaldson wants you! We provide a friendly, professional place to work and have fun, with opportunities for advancement and career growth. A strong company culture inspires staff to achieve the highest service standards in hospitality. Tharaldson has 90 hotels nationwide and will be adding to our hotel portfolio in the next 3 years, providing growth opportunities for our team members! What We Offer: • Career advancement opportunities, • Employee discounts, • Competitive pay, • Daily Pay Option, • Flexible work schedule, • Comprehensive benefits for you and your family including (medical, vision, dental, 401k, Profit Sharing), • Paid Vacation, • Bonus Program QUALIFICATIONS: A GM is to manage the hotel operations to ensure it is efficient and profitable by performing the following duties personally or through subordinate supervisors. 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. ESSENTIAL JOB FUNCTIONS: • Ensures compliance with company/franchise standards for personnel administration and performance, service to patrons, and room rates., • Delegates authority and assigns responsibility to all employees; supervises work activities of all employees Ensures staff received proper training for each position, including safety training and standard operating procedures., • Allocates funds, authorizes expenditures and assists Area Director in budget planning., • Monitors cost controls on a regular basis, • Performs duties of a Sales and Marketing manager including making marketing calls; attending community business functions; working with travel agents and direct bill accounts; and coordinating sales promotions, • Inspects guests’ rooms, public access areas, and outside grounds for cleanliness and appearance Answers patrons’ complaints and resolves problems to maintain Guest Satisfaction, • Handles and resolves employee issues., • Conducts annual wage scale surveys and ensures employee wages follow wage and salary guidelines., • Adheres to all franchise and company procedures and regulations as well as standard operating procedures., • Ensures bank deposits are made daily, including weekends and holidays., • Ensures employee paperwork, work schedules and payroll are completed and submitted in a timely manner., • Audits daily reports and processes monthly paperwork, • Orders supplies and equipment as needed and in accordance to company procedures., • Available 24/7 with reliable transportation, • All other duties as assigned. What We Are Looking For: • Preferably 1+ year of similar Hotel GM Experience in Select Service or Extended Stay properties, • Brand Experience preferred., • Knowledgeable in Inventories, Scheduling, and Ordering., • Valid Driver’s License., • Open Availability., • Education Preferred of Associates degree or equivalent from two-year college, or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.

Job Description Are you looking for a rewarding career with steady pay and unlimited earning potential? Were hiring a Sales Representative for a local Farmers Insurance agency in Vacaville! Hourly Pay + Bonuses Career Growth & Training Provided Work with a Trusted Local Agent Apply today and start building your future in insurance sales! Benefits Annual Base Salary + Bonus Opportunities Flexible Schedule Mon-Fri Schedule Career Growth Opportunities Responsibilities Build relationships with potential clients Educate customers on insurance products Provide quotes and assist with policy selection Follow up with leads and maintain client accounts Requirements Strong communication and sales skills Motivated and goal-oriented Prior sales or customer service experience is a plus Active Insurance license or ability to get one right away

Job Description Come join the largest Commercial Flooring family with over 40% growth since 2020! QuestMark is hiring an experienced B2B Outside Sales Representative in the commercial flooring industry - specifically with experience with Concrete Polishing and Resinous Coatings. The main focus of this role is the sales and marketing of our installed polished concrete and epoxy flooring systems as well as our materials for end users in commercial, retail, and industrial markets. Signing Bonus + High Base + Commission + Quarterly Bonus + Yearly Bonus The annual, total compensation for this territory is: $120k - $300k Job Summary: • Responsible for account development and territory development through existing account follow up, cold calling /prospecting, telemarketing lead follow up, target marketing and business development meetings. All sales are B2B, • New and existing account development, site inspections, proposal deliveries and material demonstrations, • Provide them with accurate information for the creation of proposals for customers, • Some overnight travel, • Successful candidate should have the motivation and desire to help grow and build regional sales Candidate Qualifications: • B2B sales experience in commercial flooring required; Experience with concrete polishing & resinous coatings highly preferred, • 2 + years of past territory and account development experience, • Solid qualifying and closing ability as well as a history of sales success, • The ability to work successfully both individually and within a team environment, • Solid time and territory management skills and a strong motivation to develop new accounts, • Valid State driver's license (in good standing) is required Premier Benefits: • 2 Health Insurance Plans:, • Free “Core Plan” – Free Medical & Dental, • “Buy Up Plan” – Features a lower deductible for Medical, • Vision Plan, • Free Life Insurance, • 401K with Company Match, • Free Employee Stock Ownership Program (ESOP), • Compensation program starting with salary plus commission and moving to unlimited commission earning potential, • Company Vehicle, Fuel Card, Cell Phone, Laptop, • Paid Holidays and Vacation, • Starting Salary + Commissions, • Quarterly Incentive Opportunities, • Yearly Incentives for hitting goals, • Signing Bonus QuestMark, a division of CentiMark Corporation, is the nation's largest self-performing flooring contractor and the leading provider of polished concrete, epoxy, urethane, and exterior coatings for pedestrian and vehicle spaces in the industrial, commercial, and retail markets. Both family and employee owned, CentiMark has been thriving since 1968 and we are still growing and currently hiring. With zero debt and a 5A1 Dun & Bradstreet rating, we are able to offer outstanding benefits including a Field Certification Program for career advancement as well as a Performance Bonus Program. Our employees also have multiple opportunities for recognition through our Safety & Risk Program as well as our Customer Satisfaction Program. WHY WORK FOR QUESTMARK? >>>> CLICK HERE TO WATCH VIDEO! QuestMark provides a great work environment with challenging career opportunities. Drug Free Workplace - EOE (M/F/V/D) - E-Verify Employer For more information, please visit our website -- Powered by JazzHR 3c8vzCMXup

TJ Maxx At TJX Companies, every day brings new opportunities for growth, exploration, and achievement. You’ll be part of our vibrant team that embraces diversity, fosters collaboration, and prioritizes your development. Whether you’re working in our four global Home Offices, Distribution Centers or Retail Stores—TJ Maxx, Marshalls, Homegoods, Homesense, Sierra, Winners, and TK Maxx, you’ll find abundant opportunities to learn, thrive, and make an impact. Come join our TJX family—a Fortune 100 company and the world’s leading off-price retailer. Job Description: We’re looking for an Assistant Store Manager who is passionate about fostering an inclusive and supportive environment. In this role, you’ll empower your team to deliver unforgettable “magical moments” for our customers. Every day will bring exciting new challenges and opportunities, keeping your work dynamic and rewarding. If you thrive in a fast-paced, ever-evolving environment, this could be the perfect opportunity for you! Why Work With Us? • We value integrity, respect, and teamwork, encouraging a unique and inclusive culture., • Our comprehensive training and development programs provide you with the tools and resources to expand your skills., • Enjoy Associate discounts at our stores, available to you and eligible family members., • We have a range of global well-being programs focused on physical, financial, and emotional wellness., • Drive store performance by supporting sales results, managing expenses, and overseeing key operations including merchandising, backroom, frontline, cash office, customer service, markdowns, scheduling, shipping, and receiving, with a strong focus on minimizing shrink and damages., • Attract, recruit, and cultivate top talent by providing comprehensive training and ongoing development for Associates. Serve as a mentor and role model, fostering a supportive environment that ensures a positive and engaging experience for both Associates and customers., • Communicate and implement action plans for projects, targets, company initiatives, and store changes. Provide input on succession planning to meet future needs., • Minimum of 2 years of retail leadership experience as an Assistant or Store Manager., • Demonstrated ability to lead, develop, and empower a large team., • Excellent organizational and communication skills with ability to influence and provide effective feedback and mentorship to others. Benefits include Associate discount; 401(k) match; medical/dental/vision; HSA; health care FSA; life insurance; short/long-term disability; paid holidays/vacation /sick/bereavement/parental leave; EAP; incentive programs; auto/home insurance discounts; scholarship program; adoption/surrogacy assistance; smoking cessation; child care/cell phone discounts; pet/legal insurance; credit union; referral bonuses. All benefits are subject to applicable plan or program terms (including eligibility terms) and may change from time to time. Contact your TJX representative for more information. In addition to our open door policy and supportive work environment, we also strive to provide a competitive salary and benefits package. TJX considers all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, gender identity and expression, marital or military status, or based on any individual's status in any group or class protected by applicable federal, state, or local law. TJX also provides reasonable accommodations to qualified individuals with disabilities in accordance with the Americans with Disabilities Act and applicable state and local law. Applicants with arrest or conviction records will be considered for employment. Address: 5063 Business Center Drive Location: USA TJ Maxx Store 0842 Fairfield CA This is a bonus and overtime eligible position with a starting pay range of $22.05 to $30.30 per hour, which equates to approximately $54,956.54 - $75,518.51 annually. Actual starting pay is determined by a number of factors, including relevant skills, qualifications, and experience.

The ideal candidate will prospect and generate new business as well as perform cold-calls in the field to generate new permanent sales. This candidate should be able to support existing clients and have an ability to conduct product demonstrations. Responsibilities • Identify leads, manage prospects and acquire new business, • Service existing clients, • Effectively demonstrate product line, • Meet established goals for territory development and sales quotas Qualifications • Bachelor's degree in Business, Marketing, Sales or related field, • 2+ years' experience in cold calling sales with strong track record of success, • Experience in developing and executing territory sales strategies, • Strong presentation, negotiation, and closing skills, • Self-motivated and able to work independently to meet or exceed goals

Job Description Position Summary Under the general supervision of the Store Manager and Area Manager, the Customer Service Representative (CSR) supports daily store operations while upholding the company’s commitment to exceptional customer service. This role is responsible for cashiering, maintaining store presentation, ensuring food and beverage quality, and fostering a safe and welcoming environment for all customers. The CSR serves as the face of H&S Energy, creating a positive experience for every guest through friendly interactions, product knowledge, and efficient service. Responsibilities and Duties: Customer Service Excellence • Greet all customers with enthusiasm and professionalism, creating a welcoming environment (“Welcome to H&S” / “Welcome to Chevron”), • Deliver friendly, efficient, and accurate service at checkout while maintaining a positive attitude, • Follow the company’s Four Steps of Customer Service with every interaction to achieve outstanding customer satisfaction and Mystery Shop performance, • Communicate current promotions, loyalty programs, and product recommendations to enhance customer engagement, • Operate the Point of Sale (POS) system accurately for all cash, credit, and debit transactions, • Ensure correct change is given, receipts are issued, and refunds or exchanges are processed per company policy, • Perform safe drops, cash counts, and drawer balancing at shift end following standard procedures, • Stock shelves, coolers, and displays to ensure products are organized, priced correctly, and visually appealing, • Maintain signage, promotional materials, and pricing accuracy, • Remove expired, damaged, or recalled items and report discrepancies to the Station Manager, • Prepare and maintain all self-serve and ready-to-eat food and beverage stations (coffee, fountain, roller grill, etc.), • Follow all food safety, sanitation, and temperature guidelines, • Maintain cleanliness of the entire facility, including restrooms, fueling area, and trash disposal, • Refill windshield washer stations, paper towels, and squeegees at the pumps, • Follow all safety procedures and emergency response protocols, including knowledge of shutoff systems, • Adhere to the station’s shift duties checklist for assigned shifts, • Understand and assist with car wash operations (if applicable), • Perform other job-related duties as assigned by management Education and Work Experience • High school diploma or equivalent preferred, • Previous experience in retail, food service, or customer-facing roles preferred, • Basic knowledge of POS systems and cash-handling procedures, • CPR and First Aid training a plus, • Strong customer service and communication skills, • Ability to multitask and stay organized in a fast-paced setting, • Self-motivated and dependable, with strong follow-through and attention to detail, • Able to follow direction, take initiative, and maintain professionalism under pressure, • Comfortable using computers and POS systems; basic Microsoft Office skills a plus The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. • Frequent standing, walking, bending, and lifting up to 50 lbs, • Requires use of hands, arms, and vision to operate POS systems and restock merchandise, • Must be able to work both indoors and outdoors in various weather conditions, • Exposure to cleaning chemicals, fuel fumes, and noise typical of a retail fuel environment, • Must be able to communicate clearly and effectively in person and over the phone

Job Description Our Core Values The credit union is a values-driven organization. Our Core Values are at the center of everything we do and are the driving force behind our mission: We help people and communities prosper. 1. Everyone Counts - We promote a diverse and fair workplace to better serve our Members, Team Members and Communities, fostering an environment of transparency, trust, and respect., 2. Innovate Boldly – We dream big, challenge the status quo, move with agility, and embrace data-driven decisions. We listen and continuously make the impossible possible., 3. Embrace the Fun! – We take joy in our work by welcoming kindness, integrity, and authenticity., 4. Own It – Valley Strong is ours to grow. We hold ourselves accountable to doing our best work every day and are empowered to do what’s right. Position Summary Department Retail Branches Provides an exceptional Member experience throughout our communities. The ideal candidate provides detailed information and promotes credit union products and services to build relationships. This includes, but is not limited to, processing transactions, placing Members in appropriate account and loan products, cross-selling other credit union services, and referring Members to other departments as appropriate. Demonstrates the leadership of day-to-day operations and the leadership of Team Members on the teller Line. Creates an environment of trust by “doing what’s right.” Essential Duties • Accurately processes financial transactions including deposits, withdrawals, transfers, payments, and general ledger entries while maintaining a cash drawer., • Provides services to Members, including but not limited to cashier’s checks, money orders, savings bonds, wire transfers and transactions, additional sub-shares, and debit card issuance., • Knowledgeable in all tools, products, and services to provide answers and assistance to Members’ questions or concerns., • Utilizes sales techniques to deepen Member relationships, often while processing transactions., • Maintains responsibility for all cash controls and follows proper balancing procedures, including cash orders and shipments., • Maintains knowledge of products, fees and policies and stays current on offerings for product and solution recommendations., • Establishes new memberships, additional deposit accounts, savings accounts, loan requests, and loan fundings as requested by the Member when the Financial Solutions Officer is unavailable or when self-sourced., • Aids with document imaging including scanning of Member information, new account documentation and uploading documents from a centralized location to the imaging system. May also be required to provide quality control., • Provides coverage in all assigned areas of branch operations where service or assistance is needed, including but not limited to new accounts and teller line., • Implements and maintains ongoing training programs to enhance individual development., • Understands the role in sales growth and meets branch-assigned and individual goals., • Performs other duties as assigned. Supervisory Responsibilities • Provides coverage for the leadership of branch operations in the absence of the Assistant Branch Manager including but not limited to, approvals, teller cash counts, certifications, new and closed account reports, CTR filings, suspicious activity reporting, elder abuse reporting, and staff adherence to company policies and procedures., • Maintains a significant lobby presence focusing on Member relations and Team Member development., • Ensures service levels at the branch through Member feedback, surveys, and on-the-spot coaching opportunities., • Receives and responds to inquiries and complaints, resolving both Team Member and, • Member problems whenever possible., • Conducts periodic meetings for branch Team Members to inform them of policy and, • procedures changes and developments, and to provide a communication base for, • problems, discussions, ideas, etc., • Responsibilities include interviewing, hiring, and training Team Members; planning, assigning, and directing work; addressing complaints and resolving problems., • Carries out supervisory responsibilities in accordance with the credit union's policies, and in the spirit of Valley Strong’s mission and values. Qualifications 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. Education Min/Preferred Education Level Description Minimum 2 Year / Associate's Degree Or equivalent from two-year college or technical school and five years related experience; or working toward a degree and experience. Experience Minimum Years of Experience Comments 5 Language Skills Ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to Members and other Team Members at the organization. Mathematical Skills Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute dividends and interest. Reasoning Ability Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or oral form. Physical Demands The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The Team Member occasionally must lift and/or move up to 10 pounds. Ability to stand for long periods of time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other Skills and Abilities Must be able to process transactions in an efficient manner. Must be able to communicate policies and procedures to Members in an easily understood and professional manner. Must comply with all Bank Secrecy Act (BSA) and other Anti-Money Laundering (AML) laws and regulations, as they pertain to federal guidelines and internal policies and procedures. The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all responsibilities, duties, skills, or working conditions.

Job Description OUR CORE VALUES Valley Strong Credit Union is a values-driven organization. Our Core Values are at the center of everything we do and are the driving force behind our mission: We help people and communities prosper. • Everyone Counts - We promote a diverse and fair workplace to better serve our Members, Team Members and Communities, fostering an environment of transparency, trust, and respect., • Innovate Boldly – We dream big, challenge the status quo, move with agility, and embrace data-driven decisions. We listen and continuously make the impossible possible., • Embrace the Fun! – We take joy in our work by welcoming kindness, integrity, and authenticity., • Own It – Valley Strong is ours to grow. We hold ourselves accountable to doing our best work every day and are empowered to do what’s right. POSITION SUMMARY Provides exceptional Member experience throughout our communities. The ideal candidate provides detailed information and promotes credit union products and services to build relationships. Processes monetary transactions within assigned limits, maintains accurate records and balances each day’s transactions in accordance with established policies and procedures. Proactively engages with Members to identify products and services designed to assist them in achieving their financial goals. Answers questions and directs Members to appropriate department for specialized services. Team Members are empowered to make the Member experience effortless and seamless. Creates an environment of trust by “doing what’s right.” ESSENTIAL DUTIES • Processes financial transactions including deposits, withdrawals, transfers, payments, and general ledger entries while maintaining a cash drawer., • Provides services to Member, including but not limited to cashier’s checks, money orders, savings bonds, wire transfers and transactions, additional sub-shares, and debit card issuance., • Knowledgeable in all tools, products, and services to provide answers and assistance to Members’ questions or concerns., • Utilizes basic sales techniques to deepen existing Member relationships, often while processing transactions., • Maintains responsibility for all cash controls and follows proper balancing procedures., • Identifies Members’ needs, cross-sells and refers Members to appropriate business partners., • Recommends alternative channels such as online, mobile, and digital solutions., • Identifies and reports fraudulent activity to prevent potential loss to credit union., • Assists in the proper operation of the ATM and Teller Cash Dispenser units including, but not limited to, replacing receipt cartridge, clearing a blockage, etc., • Checks acceptance approval within assigned limits., • Ensures confidentiality of all Member and credit union information., • Efficiently and accurately processes all Member transactions on multiple systems., • Reviews and maintains knowledge of products, fees, and policies, and stays current on offerings to make product suggestions with assistance., • Understands the role in sales growth and meets branch-assigned and individual goals., • Performs other duties as assigned. QUALIFICATIONS 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. EDUCATION and/or EXPERIENCE High school diploma or general education degree (GED); related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to Members and other Team Members at the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute dividends and interest. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written or oral form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a Team Member to successfully perform the essential functions of this job. The Team Member occasionally must lift and/or move up to 10 pounds. Ability to stand for long periods of time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. OTHER SKILLS AND ABILITIES Must be able to process transactions in an efficient manner. Must be able to communicate policies and procedures to Members in an easily understood and professional manner. Must comply with all Bank Secrecy Act (BSA) and other Anti-Money Laundering (AML) laws and regulations, as they pertain to federal guidelines and internal policies and procedures.

Job Description Excellent opportunity to join a leading, national credit card processing company that has over a decade of industry experience. Slice Merchant Services offers innovative payment processing solutions to merchants. Slice has put together a comprehensive package of products and services. Slice delivers a consultative approach on the best platforms and equipment most suitable for each merchant. Slice Merchant Services is seeking driven, ambitious outside sales professionals to join our most aggressive and lucrative Sales Representative Program ever offered. Demonstrate your passion and sales skills by offering businesses in your local community substantial savings and upgraded state of the art equipment. Get Paid while you learn an exciting new business in merchant services sales, weekly stipend & weekly commissions, monthly bonuses; Our top performers make well over a 6-figure income. To ensure your success, you will have a dedicated sales manager & support team, continued results-driven training, WHAT THE COMPENSATION PACKAGE OFFERS: · UNCAPPED EARNING POTENTIAL · AGGRESSIVE COMMISSIONS · LARGE DAILY/WEEKLY/MONTHLY BONUSES · LIFETIME RESIDUALS · VARIOUS SELF-SOURCE BONUSES · OUR SUCCESSFUL SALES AGENTS MAKE OVER $100K WITH OUR MULTIPLE REVENUE STREAM COMPENSATION PACKAGE UNMATCHED FEATURES THAT WE OFFER: · IN-DEPTH ONGOING TRAINING · PRE-SET COMPANY APPOINTMENTS (TRUE TRIPLE CONFIRMED LEADS) · PROVEN SALES PROCESS THAT IS RESULTS DRIVEN · FULL SUITE OF PROFESSIONALLY BRANDED MARKETING MATERIALS & PRESENTATION TOOLS · ANYTIME LIVE MANAGER ASSISTANCE · ONLINE TRAINING & DOCUMENTS LIBRARY · E-SIGN APPLICATION OPTION (RAPID & EASY) EXPERIENCE THAT WE ARE LOOKING FOR: · At least 2 years of business-to-business (B2B) sales experience preferred · Excellent verbal, written, interpersonal, relationship building and presentation skills · Strong work ethic with a drive to succeed · Ability to self-source your own leads through a combination of cold calling and networking · Proven outside or field sales experience with a track record of hitting or exceeding sales goals · Experience in the following fields is beneficial, but not essential o Merchant Services o Mortgages Sales o Energy Sales o Insurance Sales o Advertising Sales o Real Estate Sales o B2B / D2D Sales BELOW ARE A PLUS BUT NOT REQUIRED: · Cold calling sales ability, with assertive, positive, persistent style · Bilingual · Motivated self-starter with effective time management skills · Goal-oriented and ambitious with capacity and drive to each and exceed quotas WHAT YOU WILL DO: As a Senior Sales representative with Slice Merchant Services, you will present our most popular and cutting edge Cash Discount Program to merchants offering them a revolutionary way to accept credit/debit cards. This program offers merchants to eliminate their current credit/debit card processing fees once and for all. This provides substantial savings for the merchant and makes it easy for you to make sales daily and reach your goals. • Develop strong business relationships with business owners, by cold calling small to medium-size businesses, • Collaborate with your Sales Manager to prepare and present competitive sales proposals This is a 1099 commision-only role APPLY NOW! Company DescriptionSlice Merchant Services offers innovative payment processing solutions to merchants. We are a leading credit card processing company that has put together a comprehensive package of products and services. Slice delivers a consultative approach on the best platforms and equipment most suitable for each merchant.Slice Merchant Services offers innovative payment processing solutions to merchants. We are a leading credit card processing company that has put together a comprehensive package of products and services. Slice delivers a consultative approach on the best platforms and equipment most suitable for each merchant.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager (SM) supports the Restaurant General Manager (RGM) in managing the operations during assigned shifts, driving key performance outcomes related to sales, profitability, guest service and people. The Shift Manager helps the shift run smoothly by taking care of their restaurant teams and guests and delivering operational excellence. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Maintains inventory by performing Daily and Weekly inventory inspections, • Manages cash control per the policy manual and counts cash on hand, at shift changes and at closing, to determine shortages or overages and prepares bank deposits. Reviews and approves invoices., • Track and record waste, • Conduct table visits, • Motivates and directs Team Members to exceed Guest expectations with accurate, fast, and friendly service in clean surroundings, • Fix bottle necks, call chicken drops, and monitor speed of service, • ENSURE product quality and all standards are on the shift, • Coaches, trains, and develop team members around processes and procedures at each station including LTOs, • Direct efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Reviews restaurant results to identify successes and areas for improvement, • Ensure that the restaurant upholds operational and brand standards Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: • Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory Processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations., • Exhibits a positive and professional appearance, demeanor, and energy at all times. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, thermalizer, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, batter mixer, cooking utensils, and drive through communication systems. Environmental Conditions • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: • Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service., • Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses., • Responsible for cash register setup and smooth shift transitions during shift changes., • Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service., • When requested, train new and existing team members in various job stations and operational procedures, • Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation., • Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly., • Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers. Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: • Availability: At least 3 days per week, with a minimum of one full shift (open, mid, and/or close)., • Responsibilities:, • Runs a minimum of 1 shift on their own per week., • Expected Knowledge:, • Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: • Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (open, mid, and/or close). Must be available to close at least 3 days per week., • Responsibilities:, • Runs shift independently with minimal supervision., • Completes Inventory processes and Food Orders., • Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality., • Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality., • Expected Knowledge:, • Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals., • Strong inventory management skills., • Ability to adjust staffing and inventory based on business needs. Shift Level 4: • Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays., • Responsibilities:, • Runs shift independently and take on additional leadership and operational responsibilities., • Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs., • Supports team development and provides mentorship to junior Shift Managers., • Oversee full shift operations and contribute to achieving restaurant performance goals., • Expected Knowledge:, • Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability., • Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) • Passion for Excellence: A strong desire to positively impact the customer experience and uphold the highest standards of service in the Quick Service Restaurant (QSR) industry., • Education and Experience:, • High School diploma or GED., • Must be at least 18 years of age., • ServSafe Certification is required., • Communication Skills:, • Strong verbal communication skills, with the ability to listen attentively, understand others’ perspectives, and respond clearly., • Capable of influencing others and gaining commitment to maintain high operational standards., • Mathematical Ability:, • Basic math skills to handle tasks such as counting change, totaling orders, and analyzing labor and food costs., • Reasoning Ability:, • Ability to exercise sound judgment and make decisions based on situational needs and operational goals., • Flexibility:, • Capable of handling day-to-day challenges confidently, adapting to multiple demands, and adjusting priorities quickly in a dynamic environment., • Leadership:, • Proven ability to manage teams effectively, ensuring high customer satisfaction and smooth operations. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, broilers, flat top grills, walk in freezer, menu boards, computers, cash registers, warmer lights, filtering machines, oven, steam units, holding cabinets, slicers, storage units, soda fountain hook up station, microwave ovens, insulated oven mitts, toasters, cooking utensils, and drive through communication systems. Environmental Conditions: • The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes., • The employee is subject to both environmental conditions; work activities both inside and outside., • The employee is subject to extreme cold temperatures below 32 degrees for periods of time., • The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals., • The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job Description The Shift Manager works under the direction of the Restaurant Manager. They work directly with team members and operate shifts in a restaurant. As a Shift Manager, there are multiple levels of responsibility and development. Progression through these levels is based on demonstrated skills, experience, and operational knowledge. All levels require full certification in the position (completion of Shift Leader (SL) training path and ServSafe certification). All levels of Shift Managers, regardless of their level, are responsible for the following key duties: · Ensure the restaurant is clean and well-maintained, and that all company procedures are followed. Uphold the standards for food quality, cleanliness, sanitation, and customer service. · Effectively manage costs within budgeted levels, including cash handling, food products, labor, paper supplies, energy consumption, and other operational expenses. · Responsible for cash register setup and smooth shift transitions during shift changes. · Oversee and manage the shift, supervising and directing team members, maintaining clear communication, and ensuring a focus on customer service. · When requested, train new and existing team members in various job stations and operational procedures · Complete all required shift management administrative tasks, including reports, sales readings, and necessary documentation. · Post sales readings, and conduct shift awareness walk-throughs to ensure operations are running smoothly. · Observe and enforce all safety and security procedures, ensuring a safe working environment for both staff and customers · Training, coaching and development of Team Members Qualifications To succeed in this role, candidates must meet the following qualifications and demonstrate the ability to perform all essential duties. These requirements are representative of the skills, knowledge, and abilities required for each level of Shift Manager: Core Qualifications (Applicable to All Shift Manager Levels) · A high school diploma or GED · Strong customer service skills · Strong communication skills · Basic computer and math skills · Must be at least 18 years of age · Must be Serv Safe certified Additional Responsibilities and Requirements Based on Shift Manager Level As Shift Managers progress through different levels, they take on additional responsibilities: Shift Level 1: · Availability: At least 3 days per week, with a minimum of one full shift (opening, mid, and/or close). · Responsibilities: o Runs a minimum of 1 shift on their own per week. · Expected Knowledge: o Basic understanding of Labor Percentage and its impact on operations. Shift Level 2: · Availability: At least 4 days per week, including 2 full shifts (opening, mid, and/or close). Must be available to close 1-2 days per week. · Responsibilities: o Runs shifts independently, including managing team members and ensuring operations are smooth. o Take responsibility and complete Inventory Processes and manage stock levels. o Good understanding of Labor Percentage and takes action to ensure it aligns with budgeted levels. o Demonstrates a clear understanding of operational needs and adjusts staffing and resources accordingly. · Expected Knowledge: o Intermediate understanding of Labor Percentage and how to react and adjust staffing based on this metric. o Experience managing inventory processes and order planning. Shift Level 3: · Availability: At least 5 days per week, including 1 weekend day, with at least 3 full shifts (opening, mid, and/or close). Must be available to close 3 days per week. · Responsibilities: o Runs shift independently with minimal supervision. o Completes Inventory Processes and Food Orders. o Has an advanced understanding of Food Costs and actively manages food cost reductions while maintaining quality. o Demonstrates full ownership of shift operations, managing customer service, team performance, and overall restaurant functionality. · Expected Knowledge: o Advanced understanding of Labor Percentage, Food Costs, and how to adjust operations to meet cost control goals. o Strong inventory management skills. o Ability to adjust staffing and inventory based on business needs. Shift Level 4: · Availability: Open availability, with flexibility to work shifts across all days, including weekends and holidays. · Responsibilities: o Runs shift independently and take on additional leadership and operational responsibilities. o Manages all aspects of the shift, including Labor Percentage, Inventory, Food Orders, and Food Costs. o Supports team development and provides mentorship to junior Shift Managers. o Oversee full shift operations and contribute to achieving restaurant performance goals. · Expected Knowledge: o Deep understanding of Labor Percentage and Food Costs and ability to proactively adjust to maintain profitability. o Strong leadership skills, with the ability to coach and guide team members and other Shift Managers. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line Environmental Conditions: · The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes. · The employee is subject to both environmental conditions; work activities both inside and outside. · The employee is subject to extreme cold temperatures below 32 degrees for periods of time. · The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals. · The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and /or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.

Job DescriptionDescription: Westamerica is among the largest commercial banks headquartered in California. We are looking for outstanding people to join our winning team. We reached our current strength because our employees, customers, and shareholders believe in the same fundamental goals: Delivering a wide variety of financial services with a superior customer service guarantee. Financial Plan • Meet or exceed quarterly and annual deposit and loan production goals. Generate non-interest income through the sale of fee-based services., • Attend daily 8 am sales meeting., • Consistently deliver excellence in service by adhering to the Bank’s service standards., • Adhere to the standards of the Bank’s sales culture as outlined in the current Sales Culture Handbook., • Ensure maturing loans assigned to portfolio are renewed., • Maintain customer contact with all assigned borrowers to ensure loan retention, relationship expansion and proper pay down forecasting., • Work with borrower’s support contacts (CPA’s, attorneys, CFO’s, etc.) to gain referrals and to stay attuned to borrower’s plans., • Make yourself available to borrowers to ensure you are the banker of choice., • Maintain weekly standard of 15 quality calls. Achieve a 2 to 1 prospect to client ratio., • Daily box time is required. A minimum of 3 prospect appointments for each calendar day must be obtained from each daily box time session., • Maintain a minimum of 4 pipeline and 7 pre-pipeline deals., • Fully utilize all aspects of Sales Logix and Hub Automation including all new releases and components (calendar, client/prospect files, etc.)., • Develop new deposit and loan totals utilizing industry lead lists generated by the Marketing Department and/or other sources as directed by your RMM., • Work existing client base for business expansion and referrals., • Develop and leverage referral sources (CPA’s, Attorneys, Physicians, etc.). Position yourself as their banker of choice., • Generate 1 SPF referral per month., • Generate 2 third party referrals annually., • Adhere to Reg B/Flood requirements., • Complete all assigned tutorials and Compliance Training., • Focus on Majority/Minority census tracts as assigned by RMM., • Focus on Small Business/Small Farm loans assigned goals., • Meet CRA Hours., • Meet new CRA loan production goals., • Renew all assigned existing CRA loans/lines., • As directed by RMM, manage problem loans to minimize risk. Communicate status and developments to RMM., • Communicate problems, successes and challenges to RMM/RSM on a timely basis., • Consistently adhere to the “No Surprises” standards., • Adhere to the Bank’s Guiding Principles., • Adhere to established standards and provide superior customer service., • Constant travel to conduct outside sales calls., • Works non-standard business hours., • Retain and shares knowledge of WAB products, services and fees., • Obtain enough confidential data to identify client’s financial status., • Identify additional service opportunities., • Apply basic math skills to determine fees and saving opportunities., • Identifies business needs of clients and prospects and identifies ways WAB can meet those requirements., • Negotiates service terms and fees of business relationships to provide acceptable return on investment for Bank and client., • Determines best service instrument or combination of accounts that provides client with greatest potential to realize financial expectations. EOE Westamerica Bank's Privacy Policy may be found at:

Discover your next step at Globe Life American Income Division! As we expand into new territories, we are looking for dedicated professionals wanting to elevate their career. In this role, you’ll tap into unlimited earning potential and accelerate your growth with the help of our elite support team. It’s time to step up, redefine your limits, and drive your own success! What You’ll Do · Become a Professional: Get hands-on training for our products and services, empowering you to sell more effectively and confidently. · Foster Connections: Build strong client relationships while promoting a positive, collaborative team environment. · Lead the Charge: Take the initiative on sales strategy and spearhead initiatives that drive success!

Job Description Guest Service Agent/Front Desk Agent Do you have a genuine warmth and helpful nature? Do you understand the importance of a great first impression? Do you enjoy making others smile? We are hiring for a Guest Service Agent/Front Desk Agent! What We Offer: • Career advancement opportunities, • Employee discounts, • Competitive pay, • Daily Pay, • Flexible work schedule, • Comprehensive benefits for you and your family including (medical, vision, dental, 401k, Profit Sharing) Accommodates guests of the hotel by performing the following duties QUALIFICATIONS 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. ESSENTIAL JOB FUNCTIONS • Greets, registers, and assigns rooms to guests, • Handles confidential information, including guest records, with a high degree of integrity, • Promptly and effectively deals with guest requests and complaints, • Answers and routes calls as appropriate; takes guest messages with accuracy, • Responsible for cash drawer contents and transactions during shift, • Maintains accurate records including cash flows, registration card, reservation cards, and property walks, • Assists with sales and marketing efforts as directed by the General Manager, • Offers and properly handles requests for wake-up calls, • Records pertinent guest information in the pass-on log • Replenishes continental breakfast as needed and keeps area clean, • Ensures common area/lobby is clean, • Performs laundry functions as directed, • All other duties as assigned What we are looking for: • 0 – 1+ year of customer service experience, • Passionate about hospitality and creating an exceptional guest experience., • Ability to handle confidential information, including guest records, with a high degree of integrity., • Ability to answer and route calls as appropriate; takes guest messages with accuracy., • All other duties as assigned., • High School degree or better

Job Description Acrylic Bath Sales Representative About us Rose Remodeling Looking for an experienced sales person who has sold acrylic bathrooms. In home sales experience required. We provide pre-qualified appointments that are in bound leads only. Must have proven record of closing jobs. We’re a family owned business in Elk Grove. -greater Sacramento region only. Sales reps make between $80-$220k per year (and can make more) We are an equal opportunity employer and considers all qualified applicants equally without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status. Tons of opportunities for growth, with a growing organization. Powered by JazzHR 80Ci2PStzf

Job Description Drive Your Future with Ford Fairfield — Now Hiring an Internet Sales! Are you a motivated professional with a passion for digital communication, social media, and delivering exceptional customer service? Or maybe you're a rising talent ready to take your sales career to the next level? Ford Fairfield, a fast-growing, family-operated dealership, is looking for a forward-thinking Internet Sales Consultant to join our high-performing team. We’re not just filling a role — we’re offering a career path with unlimited income potential (top earners exceed $250,000/year), a supportive leadership team, and a dealership culture built on trust, accountability, and growth. What You’ll Do: • Drive online sales by engaging customers across digital platforms, CRM, and social media, • Build strong customer relationships via phone, text, and email, • Develop creative digital campaigns and content that convert leads into sales, • Deliver a transparent and exceptional buying experience from inquiry to delivery, • Proven phone and follow-up skills — or a burning desire to master them, • Social media savvy with a marketing mindset, • Detail-oriented, self-motivated, and results-driven, • Bilingual is a plus!, • $100,000–$250,000/year potential, • Weekly, monthly, and annual spiffs, • 401(k) with a match, • Medical, dental & vision insurance, • Life insurance, • Employee vehicle & service discounts, • Paid training and advancement opportunities, • A high-energy, goal-focused, and supportive culture

Job DescriptionCompany Description Abercrombie & Fitch Co. is a global, digitally led omnichannel specialty retailer of apparel and accessories catering to kids through millennials with assortments curated for their specific lifestyle needs. The company operates a family of brands, including Abercrombie & Fitch, YPB, abercrombie kids, Hollister and Gilly Hicks, each sharing a commitment to offer products of enduring quality and exceptional comfort that support global customers on their journey to being and becoming who they are. Abercrombie & Fitch Co. operates over 750 stores under these brands across North America, Europe, Asia and the Middle East, as well as the e-commerce sites abercrombie.com, abercrombiekids.com, and hollisterco.com. At Abercrombie & Fitch Co., we lead with purpose and always put our people first. Job Description The Brand Representative is truly engaged. They provide great customer service by anticipating and responding to customer needs. An individual who is outgoing, stylish, and helpful. They demonstrate a keen awareness of the store environment by ensuring they always remain approachable and warm. They are able to initiate conversations and connect with the customer by communicating in a genuine and articulate way; that ensures the customer is always the first priority. Demonstrates relatable, confident and highly social behaviors on the sales floor that translate into closing the sale. What You’ll Do • Customer Experience, • Store Presentation and Sales Floor, • Communication, • Asset Protection and Shrink, • Policies and Procedures What it Takes Adaptability / Flexibility Applied Learning Attention to Detail Multi-Tasking Work Ethic Additional Information What You’ll Get As an Abercrombie & Fitch Co. (A&F Co.) associate, you’ll be eligible to participate in a variety of benefit programs designed to fit you and your lifestyle. A&F is committed to providing simple, competitive, and comprehensive benefits that align with our Company’s culture and values, but most importantly – with you! Merchandise Discount Flexible Schedule Opportunities for Career Advancement Opportunity to Become a Brand Affiliate Training and Development A Global Team of People Who'll Celebrate you for Being YOU The starting rate for this position is $16.50 per hour (i.e., the recruiting pay range for this position is $16.50 - $16.50 per hour). The starting rate and range may be modified in the future. FOLLOW US ON INSTAGRAM @LIFEATANF Abercrombie & Fitch Co. is an Equal Opportunity employer.