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Job Description Job Description Working Hours of Operation: Monday - Friday 6:30a-7:00p, Saturday & Sunday 6:30a - 4:00p Description Common Soil believes that each employee makes a significant contribution to our success. Individual contribution can be both within and outside of assigned accountability. It is our expectation that each employee will offer his/her services wherever and whenever necessary to ensure the success of our endeavors. Job Summary: An Associate is required to deliver the ultimate guest experience of the Common Soil brand; should be knowledgeable, efficient, and provide an energizing guest experience. Our associates are responsible for the overall operations, sales performance, and execution of the Juice Bar. Essential Duties and Responsibilities: Clean equipment and work areas to Common Soil Juicery Standards. Stock supplies on an ongoing basis. Clean and maintain customer access areas to include front area, restrooms, parking lot, and any other area to Common Soil Juicery standards. Consistently serve all Common Soil Juicery products to specifications. Follow all health, safety, and sanitation guidelines for all products. Ensure cleanses and information pertaining to Common Soil products are handed out in a timely manner. Rinse and wash product before serving. Work register, prep, clean, and juice as directed by the manager on duty. Execute proper portion control with all ingredients. Must be able to operate the cash register. Handle cash transactions while adhering to Common Soil cash handling policies. Knows and effectively executes Common Soil Juicery promotions. Handles Common Soil Juicery coupons and gift cards according to standards. Work Environment: The work environment characteristics and physical demands described here are representative of those an employee encounters while performing the essential functions of this job. Qualifications 1 Year of experience in the restaurant or retail industry preferred, but not required High school degree preferred Food Handler card provided prior to employment Must be at least 16 years of age Extended periods of standing (4-8 hours) Reaching, bending, and lifting a minimum of 50 lbs Communication Skills Critical Thinking and Problem Solving Skills Multi-Tasking and working in a fast paced environment Teamwork Attention to detail Company Description If you have a keen interest in any of the following; physical fitness, mental and physical health, organic and regenerative farming practices are willing to learn and like fast-paced working environments, we'd love to meet you. Company Description If you have a keen interest in any of the following; physical fitness, mental and physical health, organic and regenerative farming practices are willing to learn and like fast-paced working environments, we'd love to meet you.

Job Title: Front Desk I Reports to: Front Desk Supervisor Level: Hourly Scope: Responsible for guest services and supporting management in the general operation of the assigned facility. Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality • Greet all incoming guests and employees courteously and professionally • Check in arrivals utilizing designated systems • Accept payments and process transactions • Enter all registration information of guests, process reports, and work with computer programs to collect/record information • Perform all required filing and data entry as required by manager • Answer incoming calls in a friendly, pleasant manner • Receive, check, and re-direct all incoming faxes and electronic mail • Prepare correspondence for pick up - this to include, packages and mail per postal requirements • Exceed our guests needs by providing world- class customer service • Attend safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Sit for long periods of time (up to 12 hours or more) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Occasional use of force when pushing/pulling carts that weigh on average 50lbs • Must be able to crouch, bend neck, back and torso from waist to floor, and must be able to twist from left to right and right to left • Occasionally lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Perform repetitive movements at the wrist including side to side/up or down and multiple grasps • Manual dexterity with the ability to type and use 10-key Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs) • Ability to work safely and navigate with in small/ close quarters and congested areas • Occasional exposure to elevated noise and surroundings Ability to communicate effectively; written and orally in English Candidate Qualifications: • 1+ year administrative experience or equivalent- preferably in a remote camp or hotel/hospitality industry or equivalent • Ability and willingness to travel/work long rotations • Ability to read and write in English • Experience and proficiency with Microsoft - word, excel, power point and outlook programs • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Must be able to pass a background check and urinalysis • Must provide own transportation to and from the facility Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Title: Front Desk I Reports to: Front Desk Supervisor Level: Hourly Scope: Responsible for guest services and supporting management in the general operation of the assigned facility. Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, policies and procedures) as set out by Target Hospitality • Greet all incoming guests and employees courteously and professionally • Check in arrivals utilizing designated systems • Accept payments and process transactions • Enter all registration information of guests, process reports, and work with computer programs to collect/record information • Perform all required filing and data entry as required by manager • Answer incoming calls in a friendly, pleasant manner • Receive, check, and re-direct all incoming faxes and electronic mail • Prepare correspondence for pick up - this to include, packages and mail per postal requirements • Exceed our guests needs by providing world- class customer service • Attend safety meetings and participate in Target Hospitality emergency response procedures • Additional duties may be assigned by supervisor or manager Physical Demands: • Sit for long periods of time (up to 12 hours or more) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Occasional use of force when pushing/pulling carts that weigh on average 50lbs • Must be able to crouch, bend neck, back and torso from waist to floor, and must be able to twist from left to right and right to left • Occasionally lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Perform repetitive movements at the wrist including side to side/up or down and multiple grasps • Manual dexterity with the ability to type and use 10-key Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with a rotational schedule (6 weeks on and 2 weeks off, or as per manager's discretion/ business needs) • Ability to work safely and navigate with in small/ close quarters and congested areas • Occasional exposure to elevated noise and surroundings Ability to communicate effectively; written and orally in English Candidate Qualifications: • 1+ year administrative experience or equivalent- preferably in a remote camp or hotel/hospitality industry or equivalent • Ability and willingness to travel/work long rotations • Ability to read and write in English • Experience and proficiency with Microsoft - word, excel, power point and outlook programs • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Must be able to pass a background check and urinalysis • Must provide own transportation to and from the facility Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Title: Front Desk Supervisor Reports to: Lodge Manager/Assistant Manager Level: Hourly Scope: Responsible for guest services and supporting the management in the general operations of the assigned facility. Primary Responsibilities: • Accountable and responsible for maintaining a safety culture (following all SOP's, JSA's, Policies and Procedures) as set out by Target Hospitality • Supervision and direction, as set out by Manager, of front desk personnel • Plan, direct, and maintain work schedules and task of the front desk team • Greet all incoming guests and employees courteously and professionally • Check in all arrivals utilizing designated systems • Accept payments and process transactions • Enter all registration information of guests, data entry, process reports, and work with computer programs to collect/record information • Perform all required filing and data entry as required by General Manager • Answer incoming calls in a friendly, pleasant manner. Receive, check, and re-direct all incoming faxes and electronic mail • Prepare correspondence for pick up - this to include, packages and mail for all post requirements • Aid Manager with the preparation of reports, sign off sheets, correspondence and tracking as required • Exceed our guests needs by providing world- class customer service • Attend all safety meetings and participate in Target Hospitality emergency response Procedures • Additional duties may be assigned by manager Physical Demands: • Sit for long periods of time (up to 12 hours or more) with scheduled breaks • Short and long-distance walking required • Use of stairs and step stools • Occasional use force when pushing/pulling carts that weigh on average 50lbs • Must be able to crouch, bend neck, back and torso from waist to floor, and must be able to twist from left to right and right to left • Occasionally lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory • Perform repetitive movements at the wrist including side to side/ up or down and multiple grasps of an average of 10lbs with a maximum of 25lbs • Manual dexterity with the ability to type and use 10-key Working Conditions and Environment: • Ability to hear and understand verbal instruction as well as other sounds such as safety alarms/ signals • Ability to communicate effectively; written and orally in English • Must be able to see without impairment for inspection purposes and ability to read small text such as product warning labels • Exposure to extreme hot and cold environments • Ability to work with in a rotational schedule (6 weeks on and 2 weeks off or as per manager's discretion/ business needs) • Ability to works safely and navigate with in small/ close quarters and congested areas • Occasional exposure to elevated noise and surroundings Candidate Requirements: • 5+ years administration experience preferably in a remote camp or hotel/hospitality industry or equivalent • Ability and willingness to travel/work long rotations away from home • High School Diploma or GED required • Experience and proficiency with Microsoft - word, excel, power point and outlook programs • First aid certification is an asset • Work within a team environment • Must be able to work effectively and efficiently with or without supervision • Strong prioritization and time management skills • Must be able to pass a background check and urinalysis • Must provide your own transportation to and from the facility Ability to communicate effectively; written and orally in English Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

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

Job Description Job Description Job Description Long time respected Caterer / Gourmet Food Concept is opening a new state of the art retail operation. This concept post construction and will open inthe near future. There is a lot of Buzz with this concept and it will offer Gourmet Sandwiches, Salads, a Full Blown Pizza concept, Soups, a Full line of Desserts and a large Grab and Go selection with Entrees, Soups, Spreads, Sauces, etc We are looking for a true leader Someone who will be able to hire their own team and be on the ground floor of the next cool Quick Serve Experience. You will work directly with ownership and have the chance to put your stamp on how the finished product looks! We are looking for someone who has 10 plus years of high volume hospitality experience and that has managed over 50 staff (hourly and managerial). A Bachelors degree or higher is a requirement for this position. Previous account or concept opening experience a plus ! Ready to be part of something huge Send us your resume today ! We are seeking a General Manager Restaurant to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail

The MT/Path Spec Laboratory Services Manager oversees all aspects of the daily operations to include but not limited to: personnel management, workload, quality assurance, policies/procedures, billing, coding, regulatory compliance, financial management clinical trials, outreach, business development and assisting with any internal/external service needs. Manages workload efficiency, provides technical and operational direction to the team in support of laboratory functions. Essential Job Statements Personnel Management: Responsible for managing, directing, mentoring, and leading the team. Manages recruitment, onboarding, personnel records, performance management and employee relations. Fosters a positive work environment, resolving conflict with empathy within the team to maintain a productive culture and work environment. Maintains policies and procedures while ensuring regulatory and safety compliance. Operations Management: Manages the day-to-day operations to include: workflow efficiency, productivity, patient safety, utilization of resources and personnel training and compentency. Ensures laboratory services meet all accreditation, regulatory and billing compliance standards. Ensures appropriate CPT code selection, billing compliance with the OIG Laboratory Compliance Plan and accurate claim submission with appropriate NPI designations (where applicable). Oversees the quality management of point of care testing in the acute and ambulatory environments to ensure accuracy of results, efficiency of processes and staff competency (where applicable). Oversees the central support hub for laboratory operations to manage high call volumes from health care providers related to diagnostics, communication of critical lab values, and sample tracking and specimen collection information. (where applicable). Oversees pathology laboratory information system operations which includes coordinating and managing the activities of pathology web designer, pathology software and hardware support team and pathology programmers. (where applicable) Makes informed decisions based on strong technical knowledge, as appropriate to laboratory discipline. Collaborates with pathologists, faculty, clinical and support teams. Track and analyze operational performance metrics, identify areas for improvement, develop and implement performance improvement plans and prepare reports for pathology leadership. Investigate and respond to Safety Events and Patient/Provider complaints. Leadership, Communication and Customer Relations: Promotes a culture of positive guest relations and customer service in alignment VCUHS standards. Serves as a liaison between the pathology and other areas, maintaining professional and respectful communication. Fiscal Responsibilities: manages designated cost center (s), budget preparation and monitoring, financial planning, and cost control while adhering to regulatory compliance. Communication and Engagement: Works closely with Pathology leadership and other internal/external customers to support the mission of VCUHS and the Department of Pathology. Fosters a positive work environment, increase team involvement, recognition and satisfaction. Compliance and Regulatory: ensures compliance with departmental policies, HIPAA, CLIA, CAP, FDA and TJC accreditation agencies. Ensures pathology billing is compliant with CMS and OIG standards, healthcare regulations for payors and service agreements Quality Improvement: Analyze processes, systems and outcomes to identify inefficiencies and opportunities for improvement. Ensure that processes and services adhere to policies, regulations and standards of accreditation. Engage in troubleshooting, project management and training to support of process improvement initiatives. Miscellaneous: Performs additional responsibilities as required to support departmental operations and organizational goals. Patient Population: Neonates (0-4 weeks), Infant (1-12 months), Pediatrics (1-12 years, Adolescents (13-17 years), Adults (18-64 years), Geriatrics (65 years and older) Employment Qualifications Required Education: Bachelor's Degree in Medical Laboratory Science (MLS)/Clinical Laboratory Science (BSCLS)/Medical Technology (MT) from an accredited program OR a Bachelor's Degree in a Biological Science in addition to graduation from an NAACLS-accredited CLS/MT certificate program OR Bachelor's Degree in a Life, Biological or Chemical Science with 15 or more years of on the job training in a hospital health care environment in a specific lab discipline performing high complexity testing in blood banking, chemistry, hematology, microbiology, immunology , clinical microscopy, histology, cytology or molecular genetics Preferred Education: Master's Degree in Medical/Clinical Lab Science (MSCLS) from an accredited program or ASCP Specialty Certification Licensing/ Certification Licensure/Certification Required: Currently certified in one of the following: Medical Technologist/Medical Laboratory Scientist/Clinical Laboratory Scientist by the American Society for Clinical Pathology or MLS/CLS by the National Credentialing Agency or equivalent ASCP categorical certification or American Medical Technologist (AMT); Histotechnician (HT); Specialist in Cytotechnology (SCT); Specialist in Molecular Biology (SMB); Pathologists' Assistant (PA); by the National Credentialing Agency; or Equivalent ASC P categorical certification or equivalent certification. Certified Professional Coder Certificate from the American Academy of Professional Coders (within 18-months of hire into the position)- only applies to pathology billing lab section Licensure/Certification Preferred: Certified as a Medical Technologist/Medical Laboratory Scientist/Clinical Laboratory Scientist by the American Society for Clinical Pathology or MLS/CLS by the National Credentialing Agency or equivalent ASCP categorical certification or American Medical Technologist (AMT). Histotechnician (HT); Specialist in Cytotechnology (SCT); Specialist in Molecular Biology (SMB); Pathologists' Assistant (PA); or Certified as a Clinical Laboratory Scientist (CLS) by the National Credentialing Agency (NCA); or Equivalent ASC P categorical certification or equivalent certification. Currently Certified as a Professional Coder Certificate from the American Academy of Professional Coders- only applies to pathology billing manager. Minimum Qualifications Years and Type of Required Experience Minimum of 5 years of supervisory/management laboratory leadership experience Other Knowledge, Skills and Abilities Required: N/A Other Knowledge, Skills and Abilities Preferred: N/A Working Conditions: Periods of high stress and fluctuating workloads may occur. General office environment. May be exposed to adverse weather conditions; cold, hot, dust, wind, etc. May be exposed to high noise levels and bright lights. May be exposed to limited hazardous substances or body fluids. May be exposed to human blood and other potentially infectious materials. May have periods of constant interruptions. Prolonged periods of working alone. Individuals in this position are required to exercise universal precautions, use personal protective equipment and devices, and learn the policies concerning infection control. Physical Requirements Physical Demands Lifting/ Carrying (0-50 lbs.), Push/ Pull (0-50 lbs.), Stoop, Kneel, Squat, Climbing, Balance, Bending Work Position: Sitting, Walking, Standing Additional Physical Requirements/ Hazards Physical Requirements: Manual dexterity (eye/hand coordination), Perform shift work, Hear alarms/telephone/tape recorder, Reach above shoulder, Repetitive arm/hand movements, Finger Dexterity, Color Vision, Acuity - far, Acuity - near Hazards: Depth perception, Use of Latex Gloves, Exposure to Toxic/caustic/chemicals/detergents, Exposure to moving mechanical parts, Exposure to dust/fumes, Exposure to potential electrical shock, Exposure to high pitched noises, Gaseous risk exposure Mental/Sensory - Emotional Mental / Sensory: Strong Recall, Reasoning, Problem Solving, Hearing, Speak Clearly, Write Legibly, Reading, Logical Thinking Emotional: Fast paced environment, Steady Pace, Able to Handle Multiple Priorities, Frequent and Intense Customer Interactions, Noisy Environment, Able to Adapt to Frequent Change Days EEO Employer/Disabled/Protected Veteran

Job Description Job Description Job Title: Engineer Department: Engineering Supervisor: Engineering Manager / Director of Engineering Turnberry Ocean Colony is a premier luxury residential community located along the beachfront of Sunny Isles, Florida. Renowned for its world-class amenities, elegant environment, and commitment to exceptional service, Turnberry offers a professional yet welcoming workplace culture. Our team takes pride in upholding the highest standards of excellence, working together to deliver an unparalleled experience for our residents and guests. POSITION SUMMARY: Ensure the highest level of resident and guest satisfaction by offering prompt, professional, courteous, and dedicated services. Actively contribute to the department in order to complete tasks, meet goals, or manage projects. Overall, this position is responsible for and dedicated to providing recognition, satisfaction, and value to the residents and their guests, while continuously improving efficiency, accuracy, productivity, and service standards. This a hourly, full-time, non-exempt position. BENEFITS 401(k) Program with 3.5% Employer Match Health Insurance with up to 90% Employer coverage Dental & Vision Insurance Company Paid Life insurance Voluntary Life Insurance Packages 9 Paid Holidays & up to 22 PTO Days Employee Meal Program Complimentary Parking Monthly Employee socials & Birthday Celebrations Annual Holiday Bonus POSITION RESPONSIBILITIES: Manages and supervises the administration, improvement, maintenance, and general operations of commercial, industrial, or residential properties Designs, schedules, and coordinates general upkeep, major repairs, remodeling, or construction projects of the property Taking feedback from residents Determine whether repairs and/or maintenance are needed based on regular inspections of the grounds, facilities, and equipment Acts as the liaison between onsite managers, tenants, and owners Maintains property records including maintenance and operating costs; special permits issued; and property availability Understanding of general safety guidelines Understanding & compliance with safety regulations and other laws Successfully completing ongoing industry training & certifications QUALIFICATIONS: Minimum 3 years of experience in building maintenance or a related trade. Working knowledge of HVAC, plumbing, electrical, and life safety systems. Ability to troubleshoot and resolve maintenance issues efficiently. Must be able to work flexible hours and participate in on-call rotations. Available to work mornings, evenings, weekends, and holidays. SPECIAL REQUIREMENTS/PHYSICAL DEMANDS: Excellent organizational and time management skills Excellent problem-solving and critical-thinking skills Must have a positive attitude with the ability to remain flexible and patient Excellent organizational and multitasking skills Ability to work prolonged periods of standing and walking Must be able to lift up, carry, push, or pull up to 50 pounds Turnberry Ocean Colony reserves the right to amend the job description at any time.

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

Job Description Job Description Engineering Manager - Municipal Grand hotel (opening May 2025) Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44-rooms, a restaurant, two bars a pool and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Director of Rooms About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. With a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreat - offering a setting fit for both celebration and sanctuary - our new hospitality company was created. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire's Best Bars in America in 2019, North America's 50 Best Bars in 2022 and noted by Condé Nast Traveler as 'the hotel for people who are sick of other hotels.' As a company we hold a deep, and slightly obsessive, reverence for the all-day lobby bar, which is really the foundation of Midnight Auteur. We love the idea of immersing our team and our guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. The community created and hospitality shared over a coffee or cocktail is something we're passionate about, while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail and culinary culture, being a progressive and forward-thinking operator, and making a positive impact on its communities. We look forward to hearing from you! Cheers! Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink - hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role The Maintenance Manager is responsible for overseeing the upkeep, repair, and overall maintenance of the hotel's facilities, ensuring a safe, functional, and aesthetically pleasing environment for guests and staff. This role requires strong leadership, technical expertise, and a proactive approach to maintaining the hotel's infrastructure while adhering to safety regulations and sustainability practices. What You Will Do Facility Maintenance: Oversee the maintenance of all hotel areas, including guest rooms, public spaces, back-of-house areas, and exterior grounds. Preventive Maintenance: Develop and implement a preventive maintenance program to ensure the longevity of hotel assets. Repairs & Upgrades: Coordinate and supervise repair work, renovations, and upgrades while minimizing disruptions to guests. Safety & Compliance: Ensure compliance with health, safety, and environmental regulations, conducting regular inspections. Vendor Coordination: Manage relationships with external contractors and suppliers for specialized repairs and services. Energy Efficiency: Monitor and implement energy-saving initiatives to enhance sustainability. Emergency Response: Address urgent maintenance issues promptly to maintain guest satisfaction. Budget Management: Oversee maintenance budgets, ensuring cost-effective solutions without compromising quality. Demonstrate the Core Values of Midnight Auteur: Curiosity - We learn and improve through active observation. A.B.K - We anticipate, prepare and execute with intention. Communication - We remove barriers through purposeful communication. Thoughtful - We engage with purpose and care. Connection - We build relationships and host with intuition, empathy and transparency. Qualifications & Skills Proven experience in hotel maintenance or facility management. Strong knowledge of electrical, plumbing, HVAC, and general building systems. Leadership and team management skills. Ability to troubleshoot and resolve maintenance issues efficiently. Familiarity with safety regulations and compliance standards. Excellent organizational and communication skills. Experience working in a boutique or luxury hotel setting is a plus. Benefits Highlights 50% Paid Medical, Dental and Vision Insurance Short Term Disability Coverage Ample Paid-Time-Off Eligible to participate in the company 401k program. The company does not currently match contributions.

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

Job Description Job Description Job Summary Under general supervision, ensures the safety of patrons of the aquatic facility by preventing and responding to emergencies. Main Duties: Maintains constant surveillance of patrons in the facility; acts immediately and appropriately to secure safety of patrons in the event of emergency. Provides emergency care and treatment as required until the arrival of emergency medical services. Presents professional appearance and attitude at all times, and maintains high standard of customer service. Performs various maintenance duties as directed to maintain a clean and safe facility. Prepares and maintains appropriate incident reports. Follows communication protocol to report policy infractions to Lead Lifeguard and/or Aquatics Manager as needed Utilizes MCEP for member and guest check-ins to the indoor and outdoor pools Other duties as assigned. Shifts Needed: 7am-12pm, 4pm-8pm, 8am-12pm, 12pm-4pm Qualifications and Skills: Current American Red Cross Lifeguard/CPR/AED Certification Current Pool Operator Certification and or interest is a plus Ability to react calmly and effectively in emergency situations Ability to prepare routine administrative paperwork Skills in the application of lifeguarding surveillance and rescue techniques Knowledge of CPR and emergency medical procedures Ability to follow routine verbal and written instructions Knowledge of customer service standards and procedures

Job Description Job Description Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. Ensure that standards are maintained at a superior level daily. Provide excellent customer service, facial services, protocols and body therapies to all guests. At all times to be flexible, courteous, resourceful, and cheerful. To create an environment that is professional. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. To work in a safe manner and create a safe environment for internal external guests of the spa. To know all the safety and fire procedures. To report for duty punctually, wear the correct uniform and shoes. To maintain a high standard of personal appearance and hygiene as per the spa grooming standards. Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Maintain positive guest relations at all times. Resolve guest complaints, ensuring guest satisfaction. Monitor and maintain cleanliness, sanitation and organization of assigned work areas to ensure the spa is kept to the highest standard of cleanliness and comply with health, hygiene, and safety regulations. To always check and maintain the ambiance set-up in accordance with the minimum standards. To greet guests in accordance with the standards. To greet guests in accordance with the standards. Providing spa beauty and massage treatments in accordance with spa standards. . Maintain heart of house work space in organized, well labeled manner. Do not store unnecessary items or overstock par levels. Maintain back bar par levels with designated supplies, forms and resource materials, report shortages to treatment supervisor. Follow all spa policies and procedures related to spa services, record-keeping, clientele, equipment, and environment. Educate, inform, and promote spa services to spa clients and employees. Inform Spa & Wellness management of any guests' complaints, concerns, equipment or supply issues. Maintain knowledge of hours of operation, memberships, reservations, fees, treatments, products and merchandise as well as pertinent hotel information. Communicate and develop good working relationships with the Spa team, and Hotel associates, members and repeat guests. Assist with special events/workshop and perform other duties as assigned by the Spa & Wellness management. Be familiar with all hotel/spa packages, promotions, prices and rates. Attend all scheduled meetings, classes and training sessions; knowledge required within the Spa must be passed on to co-workers. Perform opening and closing procedures. Clean spa treatment room between clients and set up the treatment room for the next client, in accordance with spa standard set-up requirements. Maintain inventory products. Schedule guest appointments and fill in client history record for each client treated. Verify medical releases from guests with applicable medical conditions. Conduct appointments according to guest's comfort, desire and wellness goals. Follow service protocol. Prepare guest consultation. Be thoroughly familiar and able to recommend Spa products and treatments as well as know pertinent hotel information. Sanitize implements. Sell/promote homecare recommendations and products. Complete required post- treatment documents. Handle emergency procedures and report any accidents to your manager and security. Responsible for stocking supplies needed for cabinets (sheets, towels, blankets, refill oils, creams, and all products used by therapists while performing their treatments). Follow established standard guidelines for massage/ treatment procedures. Assist all other staff at times of need. To attend all departmental and general staff meetings. Maintain a positive attitude toward guests, co-workers, subordinates, and Director of Spa & Wellness. Do not engage in gossip or any dialogue that may diminish the direction and goals of TAA. Keep an open and flexible attitude; be willing to change. All other duties as required. Other Standard Responsibilities Complies with the company policies. Works within all pre-set budgetary limits Takes on other tasks in addition to the ones stated, in a reasonable framework. Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group. Is alwavs a "brand ambassador" and ensures brand integrity and clarity are always maintained. Models the company's culture, vision, mission, and core values at all times General Skills Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems, using good judgment; As a 1099 employee you are required to supply all business materials, products, and cleaning supplies needed to conduct your daily day to day services. Commission only 1099 Aesthetician. For immediate resume submission please email subject ATTN: Samantha Esposito - Resume

Description: Company: Kelley's Market Location: Walworth Address: 680 Kenosha St, Walworth WI 53184 Position: Food Service Associate Reports To: Station Manager About Kelley's Market Join a company with deep roots and big opportunities! Since 1926, Kelley's Market has been serving Northern Illinois and Southern Wisconsin as a family-owned convenience store chain. As an ExxonMobil distributor, we're continuously growing and innovating to meet our customers' needs with new products, services, and technology. We pride ourselves on offering top-quality products underscored with outstanding service-and that starts with our team. What You'll Do The Food Service Associate plays a key role in helping us deliver top-quality food and an outstanding customer experience. This position is responsible for maintaining a clean, organized, and well-stocked food-service environment while serving customers in a friendly and efficient manner. The Food Service Associate may receive guidance and direction from Lead team members and reports directly to the Assistant Manager(s) and Station Manager. You will: Deliver Outstanding Food & Service • Prepare, assemble, and serve fresh food and beverages that meet brand and safety standards • Provide fast, friendly, and courteous service that creates positive guest experiences • Operate food prep equipment and POS systems accurately and safely • Stay current on menu offerings, pricing, and promotions to assist customers and support sales Keep Our Food Areas Clean & Safe • Maintain cleanliness of all food service areas including prep stations, counters, equipment, dining areas, and restrooms • Restock and rotate food items, condiments, utensils, and beverages using FIFO practices • Follow all food safety, handling, and sanitation procedures in compliance with company and health department guidelines • Alert management to any food safety concerns, equipment issues, or supply shortages Support Smooth Operations • Complete assigned tasks including temperature logs, equipment cleaning, and station checklists • Accurately process transactions at the register and maintain proper cash handling • Maintain accurate timekeeping and communicate shift updates or concerns to leadership • Take ownership of daily routines and contribute to a smooth-running food service experience Work as Part of Our Team • Collaborate effectively with team members and take direction from leadership • Uphold all safety and security procedures in food prep and customer interaction • Contribute to a positive team culture that values cleanliness, quality, and fast service What We Offer Competitive Compensation • The hiring range for this position is $15 to $18 per hour and may be based on education, work experience, knowledge, skills and certifications. Comprehensive Benefits • Medical & Dental (BlueCross), Vision (EyeMed) • Flexible Savings Account (FSA) • Voluntary Life and AD&D • Voluntary Short-Term Disability • 401(k) Plan with Annual Matching Time Off & Work-Life Balance • Vacation Time • Personal Time • Illinois Paid Leave • Six Paid Holidays Additional Perks • Employee discounts on store products • Clean, modern, and well-maintained work environment • Opportunities for advancement within our growing organization Benefit eligibility may vary based on position, hours worked, and length of employment. Select benefits may not be eligible until specific milestones have been met. Consult with your Hiring Manager for more information. Ready to make a real difference with your leadership skills? Apply today to join the Kelley Williamson team! Requirements: What's Required: • Must be at least 16 years of age. In select market(s), hiring age may be 18+. • Ability to provide excellent customer service in a fast-paced retail/food-service environment. • Strong communication and interpersonal skills. • Basic math skills and the ability to handle cash and operate a point-of-sale (POS) system accurately. • Willingness to work flexible hours, including evenings, weekends, and holidays. • Ability to lift up to 30 lbs frequently and up to 50 lbs occasionally, and to stand for extended periods. Preferred Experience: • Prior experience in a convenience store, gas station, or retail environment. • Prior experience in a fast-food or QSR environment. • Experience handling cash and completing shift reports or basic bookkeeping tasks. Compensation details: 15-18 Hourly Wage PIb6-

Job Description Job Description Position Summary: Join our elite team as an Aesthetician and take your career to the next level. At VIO Med Spa, you will provide an array of non-surgical cosmetic treatments, skin evaluations, consultations, and personalized treatment recommendations to our esteemed clientele. Our comprehensive services include rejuvenating facials, invigorating chemical peels, revitalizing microdermabrasion, and more, all within a luxury environment that sets new standards delivering our clients white glove service! Why VIO Med Spa: Exceptional Earnings: Potential to unlock an incredible bonus structure that rewards your dedication and performance, giving you the opportunity to significantly increase your income! Luxury Beyond Compare: Work in a luxurious, welcoming environment that caters to your clients' every need. Our state-of-the-art facilities and top-of-the-line products set the stage for a premium client experience! Ongoing Training: Enjoy continuous learning and professional growth with access to the latest techniques, products, and trends in the aesthetic industry. We invest in your development to keep you at the forefront of your field! About V/O: Value in Ourselves, VIO Med Spa, is a nationwide leader in innovative and results-driven aesthetics and wellness. With over a dozen locations and 5 new, luxurious destinations opening in South Florida, we take pride in offering our clients a world-class experience. Our team of highly skilled and educated professionals provides the latest and most advanced aesthetic treatments, ensuring our guests look and feel their best! IG: Coordinate Positions: Aestheticians at VIO Med Spa work collaboratively with our esteemed Spa Manager and a dedicated support team. Essential Behavioral Characteristics: -Ethical -Positive attitude -Enthusiastic -Relationship-oriented -Team orientation -Self-motivated -Empathetic -Trustworthy -Outgoing -Detail-oriented -Problem solver -Responsible Essential Skills: -Organized -Sales Mindset/Comfortable Consulting Clients -Responsive/Timely -Adaptive and flexible -Continuous improvement mentality -Effective communication -Time management -Self-management Qualifications: - Licensed MEDICAL Esthetician in Florida -Knowledge of current aesthetic treatment practices, products, and trends - One year or more of relevant Med Spa experience in aesthetic treatments - Comfortable consulting clients regarding their aesthetic needs and treatment plans -Comfortable selling clients products based on their specific needs. - 1 year or more of microneedling experience preferred -Hydrafacial/GeneoX Experience preferred -Knowledge of ZO, SkinBetter, Alastin, and Skinceutical preferred - Laser Certified is preferred Physical/Mental Requirements: -Ability to perform medical aesthetic treatments. -Utilizing proper PPE and maintaining cleanliness and hygiene standards. -Use of manual dexterity, fine motor skills, and good hand-eye coordination. -Ability to lift 25+ lbs. Pay Structure: Competitive base salary/hourly pay with a bonus and commission structure that offers tremendous earning potential! $20-$30 (Based on experience) Job Types: Offering Full-time, Part-time (based on hired candidates) Weekly schedule: Monday- Friday, Rotating weekends Work setting: In-person/Med spa Experience: Medical Aesthetic treatments: 1 year Minimum (Required) Luxury Medical Spa Experience Preferred License/Certification: Medical Esthetician License (Required) Join our elite team and be part of a world-class, luxury experience that empowers your career and rewards your commitment. If you're passionate about aesthetics and ready to elevate your professional journey, apply today and take your next step with VIO Med Spa. Website: Job Type: Full-time Pay: $20.00 - $30.00 per hour Expected hours: 35 - 40 per week Benefits: Employee discount Flexible schedule Paid time off Professional development assistance Schedule: Monday to Friday Weekends as needed Supplemental Pay: Bonus opportunities Work Location: In person

Job Description Job Description Got a knack for fixing things and hands-on experience under your belt? Are you into video games, bowling, karaoke? Do you enjoy being around people and work in a fun environment? Then you're the kind of person we'd love to hire! The Facilities Supervisor assists the Facilities Manager in the maintenance of bowling/Spo-cha (where applicable) equipment and/or amusement arcade games. In addition, the Facilities Supervisor support the Company's programs designed to promote all products and/or services. Sports Challenge (Spo-Cha) equipment for locations that applies only. Travel may be required. Essential Duties General Provides tasks to team appropriately depending on the condition of the facility including Bowling, Arcade and Spo-cha machines. Follows up to complete any assigned work Assist the Facilities Manager in servicing and maintaining the facility, bowling/Spo-Cha equipment, and amusement arcade games. Responsible for assisting Facilities Manager in the direction and supervision of department mechanics. Responds to customer complaints of machine malfunction; analyzes the mechanism to find the root of the problem. Responds to error calls for any bowling, spo-cha or amusement arcade issues. Maintain support and communication programs designed to promote products or services for the Bowling and Amusement Departments. Follow equipment operational compliance with appropriate laws and policies including OSHA safety practices and procedures. Trains other mechanics in safety procedures and standards of operation for all equipment, building maintenance, and preventative maintenance programs Stay informed on company's policies and procedures under the direction of Facilities Manager as they relate to the Bowling and Amusement Departments. Conducts inventory on all facility equipment including Bowling, Amusement and Spo-cha related items. Ensure Mechanics are following all company procedures and policies on Facility maintenance. Other tasks as assigned by Facilities Manager and/or General Manager. Ability to work varying shifts including weekends and holidays, as well as overtime to support business needs. Keeps a clean and organized workshop. Bowling Updates the R1/manufacturer's preventative maintenance charts for the bowling center equipment as posted. Conducts maintenance and repairs on bowling lanes, pinsetters, oiling machines and other bowling-related equipment. Must successfully complete the mechanic training programs for the pinsetter type of their assigned center, as well as any other training programs developed for their position. Amusement (Arcade) Assist Facilities Manager with the installation, maintenance, and repairs of both mechanical and electronic issues in arcade machines. Conducts maintenance and repairs on arcade machines, and other general facility areas. Must successfully complete the mechanic training programs designed for their position. Spo-Cha For locations that applies only Updates the R1/manufacturers' preventative maintenance charts for the Spo-Cha equipment as posted. Conducts maintenance and repairs on Spo-Cha equipment and Spo-Cha arcade machines. Assist Facilities Manager with the installation, maintenance, and repairs of both mechanical and electronic issues in Spo-Cha arcade machines. Must successfully complete the mechanic training programs designed for their position Facility Perform other Facility maintenance and repair tasks. Ability to readily identify most common problem with components such as controls and audio systems. Non-Essential Duties: Conducts alcohol and age restriction control in accordance with company policies. Maintains high ethical standards in the work place. Reports all irregular issues and problems to general management for solution. Maintains good communication with all employees and outside contacts. Complies and maintains confidentiality of all company policies and procedures. Responsible for maintaining a clean and safe working area Qualifications: Technical Facilities Supervisor must possess a strong sense of customer service and interpersonal skills to include high integrity and respects for everyone. The Facility Supervisor must demonstrate solid communication skills, strong critical and analytical thinking skills, and appreciation for diversity (thought, ethnic, gender, etc.). Education and/or Experience: 2 - 3 years of related experience; or equivalent combination of education and experience. Work Environment: While performing the duties of this job, the employee regularly works in a bowling center/arcade environment where high levels of noise, dust, and activity can be expected. The noise level in the work environment is usually loud. Physical Demands: While performing the duties of this job, the employee is regularly required to bend, stretch, twist, climb and have a high level of mobility/flexibility in small spaces. The employee is required to stand and walk for extensive periods of time without breaks during busy times. In addition, the employee will need to be able to use their hands/fingers to handle and feel and reach with hands and arms. Lifting and/or moving up to 100lbs with assistance is required. If interested, please submit your resume or apply online at . Check out our Facebook (Search: Round1HQ), Instagram (Round1USA), and Twitter for more information! Company Description Round1 Bowling & Arcade prides itself on offering guests ALL the fun under 1 roof. Guests can look forward to safe family fun or friendly competition with activities ranging from bowling, arcade games (Including exclusive Japan imports), 100+ crane machines, professional-grade billiards, Karaoke, and more. Additionally, Round1 also offers a variety of favorite snack foods - such as pizzas, wings, ice cream - a new menu with Japanese food classics, and a bar with beer and other selections. Come on in and enjoy new ways to play and hang out. There's enough room for everyone, so bring your friends, family, and kids. In 2008, Round One Entertainment Japan began looking overseas to the United States for more growth and expansion. In 2010, the company opened its first U.S. location in the Los Angeles suburb of City of Industry, California. The biggest challenge for the company at that time was that "Round One Entertainment" was an unknown entity in the U.S. But within a few years, Round One quickly opened up its second, third, and fourth locations in California and now has over 50 locations across the U.S. opened or planning to open. Round One USA, the U.S. branch of Round One Entertainment, has been continuing to grow rapidly nationwide since 2014. We position ourselves differently from our competitors by offering a wide variety of activities including our Kids Play Zone (an indoor playground area for the kids) and Spo-cha concept. Targeting a wide range of customers from young children to the elderly, Round One continues to grow rapidly in the U.S. market. As the number of Round One stores increase, sales and revenue have been quickly increasing as well. Through our new store expansions, Round One quickly building a solid brand awareness throughout the U.S. This type of approach to spread awareness of Round One is vital in becoming a national brand in the entertainment and amusement industry. Company Description Round1 Bowling & Arcade prides itself on offering guests ALL the fun under 1 roof. Guests can look forward to safe family fun or friendly competition with activities ranging from bowling, arcade games (Including exclusive Japan imports), 100+ crane machines, professional-grade billiards, Karaoke, and more. Additionally, Round1 also offers a variety of favorite snack foods - such as pizzas, wings, ice cream - a new menu with Japanese food classics, and a bar with beer and other selections. Come on in and enjoy new ways to play and hang out. There's enough room for everyone, so bring your friends, family, and kids. In 2008, Round One Entertainment Japan began looking overseas to the United States for more growth and expansion. In 2010, the company opened its first U.S. location in the Los Angeles suburb of City of Industry, California. The biggest challenge for the company at that time was that "Round One Entertainment" was an unknown entity in the U.S. But within a few years, Round One quickly opened up its second, third, and fourth locations in California and now has over 50 locations across the U.S. opened or planning to open. Round One USA, the U.S. branch of Round One Entertainment, has been continuing to grow rapidly nationwide since 2014. We position ourselves differently from our competitors by offering a wide variety of activities including our Kids Play Zone (an indoor playground area for the kids) and Spo-cha concept. Targeting a wide range of customers from young children to the elderly, Round One continues to grow rapidly in the U.S. market. As the number of Round One stores increase, sales and revenue have been quickly increasing as well. Through our new store expansions, Round One quickly building a solid brand awareness throughout the U.S. This type of approach to spread awareness of Round One is vital in becoming a national brand in the entertainment and amusement industry.