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Taco Bell - Mitchell is currently hiring a full time or part time Restaurant Supervisor for our Mitchell, SD location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Mitchell in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Mitchell is hiring immediately, so please apply today!

H&K does not discriminate in employment opportunities or practices on the basis of race, color, religion, gender, national origin, age, disability, veterans' status, or any other characteristic protected by law. We are always looking for the best, most qualified people to join our team. Pre-employment drug testing (EOE) Great Benefits offered! Pit Loader Operator US-PA-Weatherly Job ID: Type: Regular Full-Time Category: Quarry Hazleton Quarry Overview Hazelton Quarry , a division of the H&K Group, Inc. is seeking an experienced Pit Loader Operator. The Pit Loader Operator loads, unloads, stores, transfers, distributes, and inventories stone products and materials. The ideal candidate is motivated, experienced, and carries out work safely. Why work for H&K Group, Inc.? Competitive salary commensurate with experience100% Company-paid Health Benefits401(k) Savings and Investment PlanTuition reimbursement programs available to qualifying employees for approved programsAdditional training programs including on the job, online through H&K Academy, manufacturer offered training, and more Responsibilities Essential Duties and Responsibilities Performs all work according to MSHA and H&K Safety policiesPerform pre and post trip of equipment every day and fill out daily inspection sheetsStarts engine, shifts gears, presses pedals, and turns steering wheel/moves joysticks to operate loaderMoves levers to lower and tilt bucket and drives front end loader forward to force bucket into finished productMoves levers to raise and tilt bucket when filled and dumps material into truck or railProvide excellent customer service to all customers on siteMaintains haul roads that are smooth and safeKeep stockpiles properly bermed and maintainedEnsure product is blended correctlyPerforms routine maintenance on loader such as lubricating and cleaning Other duties as assigned Qualifications Required Skills, Education, and Experience High school diploma or equivalent (such as the GED) from an accredited educational institution OR one year of related experience and/or training Equivalent combinations of education and experience may be considered Verbal and written communication skillsExperience operating heavy equipmentProblem solvingAbility to fit test & utilize appropriate PPE as neededAbility to meet physical requirements (movement, lifting, as relevant to job) Preferred Skills, Education, and Experience 3 years related experienceStrong preference for Loader operation experienceExperience working in a quarry, heavy civil construction, or other outdoor industrial settingMSHA or other relevant safety certification Physical Demands Regularly required to sit Regularly required to use hands to finger, handle, or feel Regularly reach with hands and arms Frequently required to talk or hear Occasionally required to stand, walk, climb, or balance; stoop, kneel, crouch, or crawl Occasionally lift and/or move up to 25 pounds Specific vision abilities include distance, peripheral, and depth perception Work Environment Regularly exposed to outside weather conditions Regularly exposed to vibration Frequently exposed to fumes and airborne particles Frequently exposed to moving parts Noise level is usually loud Hazleton Quarry (formerly Hazleton Materials) has been a trusted H&K Group, Inc. affiliate company since 2001. Located near Weatherly, PA, in the heart of coal country, Hazleton Quarry provides southern Luzerne, Carbon and northeastern Schuylkill counties with a wide variety of high-quality construction aggregate products. The H&K Group, Inc. provides complete heavy civil contracting and construction materials solutions with safety, speed, quality, efficiency, and value. Beginning as a small family business a half century ago, we are now a dynamic group of vertically integrated companies that has been growing and prospering for over 50 years. Thank you for your interest in employment with H&K Group, Inc. At H&K, we invest in our people, providing the essential training, instruction, and supervisory support that they need to develop and grow within our company. We acknowledge that H&K's strength and success is directly related to our employees and the talents, dedication, and job performance they exemplify. We seek dynamic, motivated people who are driven to make a difference. H&K does not discriminate in employment opportunities or practices on the basis of race, color, religion, gender, national origin, age, disability, veterans' status, or any other characteristic protected by law. We are always looking for the best, most qualified people to join our team. Pre-employment drug testing (EOE) Pre-employment Physical 100% Company-Paid Health Benefits! PI754e9acabace-4395

Real people. Real service. At , we value every individual team member and cultivate a community where people come first. Led by our core values of G enerosity, R espect, I nnovation, T eamwork, and GRIT, we're dedicated to maintaining a supportive work environment that celebrates diversity and empowers everyone to reach their full potential. As an industry-leading e-commerce company specializing in HVAC, plumbing, heating, and electrical supplies since 2004, we strive to foster growth while providing the best possible experience for our customers. We are looking for a& new Maintenance Supervisor & to join our growing Maintenance & Team and Fulfillment Center network . This individual will report into our Assistant General Manager and is r esponsible for overseeing all installations, repairs, and upkeep of the facility. They will have a solid understanding of plumbing and electrical systems as well as carpentry and other crafts. If you are motivated and want to start a career with a rapidly growing company, we want you to hear from you!& Job Type: Full-Time, Exempt Location: This role will initially support operations at 3840 Lockbourne Industrial Pkwy, Columbus, OH 43207 and 6085 Winchester Pike, Columbus, OH 43110. Beginning April 2026, the position will be permanently based at 6085 Winchester Pike, Columbus, OH 43110. Schedule: Monday through Friday, from 7:30am to 4:00pm ET Salary: $65,000 - $80,000 per year & Responsibilities: Developing maintenance procedures and ensuring implementation Carrying out inspections of the facility to identify and resolve issues Identifying, planning and implementing all necessary PM's to prevent mechanical issues& Planning and overseeing all repairs and installation activities & Monitoring equipment inventory and placing orders when necessary & Monitoring expenses and controlling the budget for maintenance & Applying maintenance skillset to complete various tasks in-house to reduce costs and meet budget goals& Leading a team of maintenance and janitorial associates, providing training and support as needed Managing relationships with contractors and service providers & Negotiating contracts and prices with vendors and contractors & Reviewing, validating and approving maintenance invoices for Accounts Payable& Ensuring health and safety policies are complied with& Conducting monthly check-ins with each member of the Maintenance and Janitorial teams in order to establish rapport and provide feedback Immediately addressing all personnel and performance related incidents that arise Ensuring the associate's timecards are accurate and up to date Attending and participating in the HR Leadership meetings twice a month Executing all process improvements developed and in partnership with the Assistant General Manager to support the growth Executing all projects assigned by the Assistant General Manager All members of leadership are expected to lead by example and maintain professional standards in the workplace Requirements: High school diploma or GED equivalent Ability to push and pull objects up to 60 pounds of force independently Employees are expected to seek help or use appropriate equipment to ensure safety for any task involving pushing or pulling that exceeds 60 pounds Ability to stand and walk for up to 8-10 hours and up to 20,000 steps per day Fundamental understanding of maintenance operations Solid understanding of machines and equipment, and technical aspects of plumbing, carpentry, electrical systems, etc. Proficiency with Microsoft Office applications (especially Word, Outlook, and Excel) Proficiency with budgeting and negotiation of contracts& Strong problem solving and time management skills; strong attention to detail Strong verbal and written communication skills Ability to work independently, multitask, and follow process and standard procedures Ability to stand/walk for long periods of time (up to 10 hours) Ability to perform physical activity that include but not limited to walking, lifting, pushing, pulling, and handling various items Ability to lift and carry items 10-50Ibs. All members are expected to seek help if an item is over 50lbs or if the weight limit that can be lifted is reached Ability to operate and use all equipment necessary Why work with us: & We have awesome benefits - We offer a wide variety of benefits to help support you and your loved ones. These include: Comprehensive and affordable medical, dental, vision, and voluntary life insurance options 401(k) with up to 4% company match Paid vacation, sick time, and holidays Company-paid life insurance and long-term disability Discounted auto, home, and pet insurance programs Flexible Spending Account (FSA) Confidential mental health, financial planning, and legal support through our Employee Assistance Program (EAP) $750 annual professional development budget LinkedIn Learning membership Company rewards and recognition program And more! We empower ownership - We all contribute to our success and we all share in it. Our Ownership for All program ensures each SupplyHouse team member will benefit financially from the company's growth and accomplishments. We promote work-life balance - We value your time and encourage a healthy separation between your professional and personal life to feel refreshed and recharged. Look out for our monthly catered lunches, team building activities, out-of-office events, and Micro Markets to keep you energized! We support growth - We strive to innovate every day. In an exciting and evolving industry, we provide opportunities for career growth through our annual merit and bonus opportunities, hands-on training, internal mobility options, professional development budget, and LinkedIn Learning membership. We give back - We live and breathe our core value, Generosity, by giving back to the trades and organizations around the world. We make a difference through donation drives, employee-nominated contributions, support for non-profit organizations, and more. We listen - We value hearing from our employees. Everyone has a voice, and we encourage you to use it! We actively elicit feedback through our annual feedback groups, regular 1:1 check-ins, employee listening initiatives, and company-wide ideas form to incorporate suggestions and ensure our team enjoys coming to work every day. & Check us out and learn more at ! Additional Details: & Applicants must be currently authorized to work in the U.S. on a full-time basis. will not sponsor applicants for work visas. is an Equal Opportunity Employer, strongly values inclusion, and encourages individuals of all backgrounds and experiences to apply for this position. We are committed to providing a safe and secure work environment and conduct thorough background checks on all potential employees in accordance with applicable laws and regulations. All emails from the SupplyHouse team will only be sent from email address. Please exercise caution if you receive an email from an alternate domain. &

Taco Bell - Shelby is currently hiring a full time or part time Restaurant Supervisor for our Rapid City, SD location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Shelby in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Shelby is hiring immediately, so please apply today!

CNA Certified Nursing Assistant Masonicare at Greenridge Place - Rocky Hill, CT Day Shift - 8hrs/wk Certified Nursing Assistants at Masonicare at Ashlar Village assist residents with activities of daily living and personal care to maximize independence, freedom of choice and quality of life. The official title for this role is "Residential Care Assistant". CNA - Essential Duties and Responsibilities: 1. Provides assistance with essential activities of daily living and personal care to residents based on age, needs and abilities of the resident, including bathing, dressing and undressing, ambulating, toileting, assistance with meals and nourishment's, personal hygiene (shaving, dental hygiene, nail, hair and foot care), transferring using proper body mechanics and appropriate assistive devices and care of ADL devices such as eyeglasses and hearing aids. 2. Provides assistance with instrumental activities of daily living to residents based on age, needs and abilities of the resident: placing and/or receiving telephone calls, performing light housekeeping tasks such as vacuuming, emptying trash, cleaning bathroom, bed making and bed changes, assisting with laundry, escorting the resident and coordinating internal transportation needs and assisting with mail delivery and correspondence 3. Assists the resident with self-administration of medications, through cueing only 4. Observes and reports changes in the residents' physical condition and cognitive/emotional status to ALSA Supervisor or Director of Assisted Living Services, as needed 5. Conducts room checks on resident rounds, monitors for environmental safety hazards, records incidents, errors or accidents and records resident and resident related events. 6. Assists in a variety of tasks related to dining (escorting residents, set-up and clean-up, serving meals) 7. Responsible for participating in and supporting the resident centered activity program. Completes required written documentation concerning resident care and activities during shift 8. Is a resident advocate at all times 9. Follows agency policies concerning confidentiality 10. Uses tactful, diplomatic communication in potentially sensitive or emotionally charged situations and follows up with appropriate staff, resident or others regarding reported complaints, problems and concerns. 11. Acts as ambassador to guest and other off-campus visitors and maintains certifications required for employment 12. Performs other duties as required Requirements: No experience required. CNA Certification is a must

Shift Manager Position In a world full of quick service options, Arbys is seeking to be different and better. We want to be different for our customers and different for our employees. When you work at Arbys, it will be more than a job it will be a place that prioritizes your growth and development while having fun. We are proud of the food we serve, our innovation and our team. Our goal is to be the best in the business, and we cant do that without great people like you. Benefits Rain Instant Pay Program Potential Performance Bonuses Generous Paid Time Off Free Meals During Shifts Advancement Opportunities Financial Employee Assistance Program Benefits for full-time employees Flexible scheduling options, accommodating both full-time and part-time positions Responsibilities As a Shift Manager, you play a pivotal role in the day-to-day operations of our restaurants. Working closely with the General Manager and Assistant Manager, you ensure seamless operations during every shift. Your leadership will guide our team members through performance and training initiatives, while maintaining a standard of exceptional customer service that keeps our customers coming back for more! You know the business and have at least six months of experience as a manager within restaurant or retail. You inspire smiles, are familiar with and have impressive examples of providing exceptional customer service and will uphold Company Core Values. Youre humble and ready to learn about what makes Arbys different. Youre not afraid to jump in and help your team and lead them to the next level. Their success is your success. Shift Leads, Shift Managers, Shift Supervisors

Pizza Hut - 13th Ave is currently hiring a full time or part time Restaurant Supervisor for our Fargo, ND location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Pizza Hut - 13th Ave in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Pizza Hut - 13th Ave is hiring immediately, so please apply today!

Taco Bell - Houghton is currently hiring a full time or part time Restaurant Supervisor for our Houghton, MI location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Houghton in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Houghton is hiring immediately, so please apply today!

Taco Bell - Aberdeen is currently hiring a full time or part time Restaurant Supervisor for our Aberdeen, SD location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Aberdeen in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Aberdeen is hiring immediately, so please apply today!

Kickstart a Rewarding Career in the Supply Chain Industry with Eclipse Advantage! About Us: At Eclipse Advantage, our values drive everything we do: Win as One, Be Customer Obsessed, Empower with Purpose, Raise the Bar, and Do Right Relentlessly. These aren't just words, they're how we show up every day. If you're someone who loves working as part of a team, takes pride in delivering great results, wants the ability to own your work, and is always looking for ways to grow while doing the right thing, then Eclipse Advantage is the place for you. Job Description: The Sanitarian responsibilities include ensuring proper sanitation of production areas and equipment within our manufacturing plants to support high standards of safety, quality, and efficiency. This role works independently in refrigerated environments, follows all GMP and food safety policies, uses approved chemicals and tools to clean and inspect equipment, completes required sanitation documentation, reports equipment issues, and adheres to all safety and PPE requirements. The Sanitarian may also train Level 1 associates, assist with high-risk deep cleans, and perform other assigned duties. Don't wait! Call or text "Jackson" to to speak with an Eclipse Advantage representative and begin the onboarding process! Pay Range: $19.00 - $19.00 per hour Shift: Third Shift: 9:00 PM - 7:00 AM, Wednesday and Saturday Off Essential Duties and Responsibilities: -Follow all GMPs and Food Safety, Quality, and Security policies -Clean and sanitize food contact and non-food contact surfaces using approved chemicals -Set up, tear down, operate, and clean production equipment and areas -Inspect equipment and release lines to Sanitation leadership for approval -Complete sanitation checklists and required documentation accurately -Use manual and automated cleaning tools safely and effectively -Wear required PPE and follow all safety procedures -Report equipment issues to the Sanitation Manager/Supervisor -Train Level 1 Sanitarians on basic cleaning duties -Assist with high-risk and deep-clean sanitation tasks as assigned Job Requirements: -Previous experience as a Level 1 Sanitarian -Ability to frequently lift, push, or carry up to 50 pounds -Ability to work efficiently under strict time constraints in a fast-paced environment -Willingness to work in cold, wet, and refrigerated conditions (approximately 34 F) and occasional outdoor weather -Flexible schedule availability -Ability to work independently and collaboratively within a team -Strong multitasking and communication skills across all levels of the organization -Ability to understand and support plant KPIs related to production, quality, and safety -Physical ability to sit or stand for extended periods, move throughout the facility, climb stairs or ladders, and stoop, kneel, crouch, or crawl as required -Ability to observe, inspect, and assess surroundings to ensure safety and compliance Benefits: -Health, Dental, and Vision Insurance: Comprehensive coverage for employees and their families -Retirement Plans: A 401k with employer matching -Voluntary benefits: Life, accident, and disability products available for employee and dependents Bonus Eligibility: Referral Bonus: Earn $50 for every successful referral after they complete 80 hours of work. -No limit on the number of referrals. -Managers confirm referrals during interviews to ensure bonus eligibility. Eclipse Advantage is an Equal Opportunity Employer, and qualified applicants will receive consideration for employment without regard to race, religious creed, color, national origin, ancestry, physical disability, mental disability, reproductive health decision-making, medical condition, genetic information, marital status, sex, gender, gender identity, gender expression, age, sexual orientation, veteran or military status, or any other characteristic protected by applicable law. Bring your experience and take the next step in your career. We're looking for skilled professionals ready to make an impact. Apply today! PandoLogic. Category:Building Maintenance,

Dairy Queen - Weimar is currently hiring a full time or part time Restaurant Supervisor for our Weimar, TX location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Dairy Queen - Weimar in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Dairy Queen - Weimar is hiring immediately, so please apply today!

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

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

Pizza Hut - Bluestem is currently hiring a full time or part time Restaurant Supervisor for our West Fargo, ND location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Pizza Hut - Bluestem in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Pizza Hut - Bluestem is hiring immediately, so please apply today!

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

Overview To be part of our organization, every employee should understand and share in the YNHHS Vision, support our Mission, and live our Values. These values - integrity, patient-centered, respect, accountability, and compassion - must guide what we do, as individuals and professionals, every day. The Respiratory Therapist II is a health care professional who is a graduate of a program in Respiratory Care approved by the committee on Accreditation for Respiratory Care (CoARC), is licensed by the State of Connecticut as a Respiratory Care Practitioner and is recognized by the National Board for Respiratory Care (NBRC) as a Registered Respiratory Therapist (RRT). The Therapist II performs a variety of clinical activities in the assessment, treatment, and education of the patient with respiratory problems. The Therapist II has demonstrated through experience and assessment to have expertise in all therapies and services offered by the department. The Therapist II is a role model, mentor and expert resource to the level I therapist and actively supports and serves as a resource to other members of the patient care team. The Therapist II supports departmental and interdepartmental quality improvement efforts. EEO/AA/Disability/Veteran Responsibilities 1. Clinical Application of Respiratory Care: Functions efficiently, resourcefully and skillfully in providing patients optimum age-specific respiratory care. 1.1 Assesses patient's pulmonary status employing basic skills, which include reviewing the medical chart, patient interview, physical examination, and interpretation of blood gases. Demonstrates proficiency and consistency with all assessment skills, including interpretation of x-ray and blood gases, RAW, CL graphic displays, etc. Demonstrates knowledge and interpretation of diagnostic procedures such as PPD, overnight oximetry, peak flow, arterial puncture, and sputum induction. 2. Documentation and Written communication: Contributes to effective communication within the department through documentation of services administered, changes in patient?s clinical status, and therapeutic objectives. 2.1 Records all care provided via electronic medical record accurately. Identifies patient on written documents by using MRN and patient labels as required by department and hospital policy. Notes consistently include ABGs, patient assessment, weaning assessment, and parameters. Maintains patient confidentiality with documentation practices. 3. Consultation and Collaboration and Oral Communication: Communicates clearly and appropriately with co-workers. Demonstrates a cooperative team spirit, effectively contributing to excellence of patient care. 3.1 Patient report information is appropriate and conveys current patient status. Gives report using SBAR format and attentively, courteously accepts report in order to facilitate transition from one shift to the next. Accurately, completely, and concisely gives a safe hand off for all relevant clinical information on patient's clinical course and status. 4. Self-Development, Professionalism and Leadership - Assumes responsibility for maintaining clinical competency through continuing education, professional growth, and development. 4.1 Assumes responsibility for professional self-development. Keeps self-informed about current trends within the profession and new procedures/equipment in the department. Requests inservices as appropriate to maintain competencies for equipment and procedures. Maintains membership in AARC, NBRC or demonstrates other active participation in profession. 5. The Extracorporeal Membrane Oxygenation (ECMO) Specialist (ES) is responsible for ensuring appropriate patient care through the continuous monitoring and assessment of the ECMO circuit, related technology, and patient status. The incumbent identifies and corrects problems associated with the ECMO procedure and initiates and evaluates interventions consistent with protocol. The ES consults with the ECMO physician when patient condition and/or protocol limits or directives are in question. As a member of the ECMO team, this position works closely with other team members and health care providers to provide patient care in accordance with the patient?s individualized care plan. 5.1 Monitors and adjusts ECMO circuit settings (e.g. heat exchanger temperature, pump flow, sweep gas) to maintain parameters established by the ECMO physician. Demonstrate a culture of safety through a hand-off of the ECMO patient covering all aspects of the patient?s care and the state of the ECMO circuit. Qualifications EDUCATION Associates of Science degree and certificate of completion of Respiratory Care Program approved by Committee on Accreditation for Respiratory Care (CoARC) and current active license by the State of Connecticut as a Respiratory Care Practitioner. Registration by the National Board for Respiratory Care (NBRC). Bachelor of Science Degree preferred. EXPERIENCE Minimum of 1 year as an RRT in Critical Care, Pediatric or Neonatal LICENSURE CT RCP License BLS Advanced LS related to patient population as assigned (preferred) SPECIAL SKILLS Expert knowledge of respiratory care assessments, procedures, equipment, application and appropriate documentation. Excellent oral and written communication. Excellent organizational, leadership, supervisory and interpersonal skills. Ability to work under stressful conditions. Computer literacy. YNHHS Requisition ID 151441

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

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

Pizza Hut - Prairie Du Chien is currently hiring a full time or part time Restaurant Supervisor for our Prairie du Chien, WI location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Pizza Hut - Prairie Du Chien in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Pizza Hut - Prairie Du Chien is hiring immediately, so please apply today!