Pizza Hut jobs in Middletown, OH - 1896 jobs

Working at Pizza Hut is about making hungry people happy. It's about being independent and having fun, making new friends and earning extra cash. As a Pizza Hut team member, you can be the smiling face that greets and serves the customers or a cook who make things happen in the kitchen. Working with us will give you the financial rewards and flexibility to suit your lifestyle. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: * You're a fun and friendly person who values customers and takes absolute pride in everything you do. Communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. * You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. * And you're at least 16 years old - 18 if you want to be a driver We've got great jobs for people just starting out in the workforce, looking for a flexible second job or staying in the workforce after retirement. If you want a fun, flexible job with an innovative company, look no further than Pizza Hut. Apply today!

Why Wendy's Families come in all shapes and sizes. And that includes Wendy's family - the people you work with as Wendy's Shift Leader. The stuff you want - like fun people, quality food, and a paycheck - is done. We believe our people are our greatest asset and that through them, we create purpose and opportunity. We believe in driving sales and generating employee growth. We offer our Shift Managers the opportunity to grow and develop to their personal level. POSITION OVERVIEW * As a Restaurant Customer Service Manager, your primary responsibility is to create a service culture designed to "Delight Every Customer." * You will inspire the entire restaurant team to drive a customer-centered service culture to build customer loyalty * You will lead the planning process for daily operations, to guarantee every shift is set up to deliver the best customer service * You will be the expert on executing great huddles in our restaurants, which is the Wendy's way of regularly communicating with our restaurant teams on what is most important to our customers and how we can exceed their expectations * You will partner with other Restaurant Management to identify specific opportunities for optimizing efficiencies and maximizing the profitability of the restaurant What you can expect Shift Leaders are an integral part of the restaurant management team. Shift Leaders provide direction, training and the expertise required to ensure the customer's expectations are exceeded and each shift they oversee achieves its business goals. * Weekly Pay! * Competitive pay * Medical, dental, vision, RX * 401K * Flexible Schedules we want you to have adventures outside of work * Discounted Meals * Advancement opportunities within our Management Career Path * We provide a best-in-class restaurant leadership training program to build the foundation for you to become a high-performing leader for Wendy's What we expect from you If a Wendy's restaurant were a person, it would be you: fun, fast and friendly, whatever situation comes up with a customer - good or bad - you handle it like a boss. You get how things work here, and make sure new team members know it, too. You make sure food safety standards and procedures are on point. * Min 1 year restaurant experience preferred * 6 months or more of restaurant, retail, customer service focused, or equivalent experience * Must be at least 18 years of age * HS diploma or equivalent & possess all documents required by state and federal law * Ability to multi-task while maintaining composure and giving sound advice and direction * Must be able to take direction, give direction, work well in a team environment, and have a strong customer orientation focus * Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues * Ability to work, concentrate and perform duties accurately in a fast-paced environment * Must be able to stand for prolonged periods of time * Use restaurant equipment such as a headset, register or grill * Frequent lifting/carrying up to 25-50lbs, reaching, pushing, pulling, bending, kneeling, and stooping * Must be available to report for work promptly and regularly * Must have or be willing to obtain ServSafe certification by end of training If we've just described you, text WEN98 to 25000 to apply now! Wendy's is an equal employment opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. This job opportunity is with one of our many franchisees. Independently owned and operated, Wendy's franchise organizations determine their own compensation, benefits and career programs which may vary from company-owned locations.

Come join our family and become a Pizza GENIUS! Title: Little Caesars Store Manager Join the Little Caesars Pizza! Pizza! Family Do you like pizza ? Do you like having fun ? If so, we would love for you to join our family! Why We Are ExtraMostBestest: Weekly Pay Free pizza every week (subject to terms and conditions) Fun atmosphere Wear jeans every day (company provided shirt and hat) Flexible schedules On-site training Advancement opportunities Paid time off Excellent benefits package including medical, dental, vision, and 401K with company match.Now Hiring ALL shifts/hours! Full and part time State-of-the-art technology, systems, and equipment Be A Pizza Genius: Provide excellent customer service. Prep, cook, and serve food. Work in a fast-paced, team-oriented environment Provide direction and regular feedback to colleagues, ensuring all job duties are performed to standard. Accurately manage cashflow. Control costs through teaching proper use of paper, labor, food, and utilities Monitor shift activity to ensure compliance with food and safety regulations. Follow all procedures associated with opening and closing the restaurant. Appropriately handle unexpected occurrences and notify appropriate parties in a timely fashion. Who you are: Previous experience in a high volume, quick service or fast casual restaurant environment preferred. Excellent leadership, communication, and team building skills. Cheerful outlook and outstanding work ethic Previous management experience Willing to work 40+ hours per week. Start With a Slice and Leave with The Whole Pie: Hard working Restaurant Managers can quickly work toward becoming a General Manager, Area Supervisor, and beyond! Many of our most successful executives and franchisees have started their careers in the stores learning our operations! Who We Are: Little Caesars is built on a strong foundation of family, fun and pizza! For more than 60 years, Little Caesars has been family-owned and operated. We believe in a fun and welcoming environment where everyone works hard and plays hard. We hit our goals and take time to recognize and celebrate individual and team success. Our purpose is to be heroes to our customers by making their lives easier, and our success as a big-town name is because of our focus on small-town values. At Little Caesars, we value our employees and we're passionate about your development. With the right attitude and a passion for pizza, the opportunities are endless at Little Caesars! All items listed above are illustrative and not comprehensive. They are not contractual in nature and are subject to change at the discretion of Little Caesars Enterprises Inc. Little Caesar Enterprises, Inc. is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regards to that individual's race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender identity, age, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. All items listed above are illustrative and not comprehensive. They are not contractual in nature and are subject to change at the discretion of Little Caesars Enterprises Inc. Little Caesar Enterprises, Inc. is an Equal Employment Opportunity employer. All qualified applicants will receive consideration for employment without regards to that individual's race, color, religion or creed, national origin or ancestry, sex (including pregnancy), sexual orientation, gender identity, age, physical or mental disability, veteran status, genetic information, ethnicity, citizenship, or any other characteristic protected by law. The Company will strive to provide reasonable accommodations to permit qualified applicants who have a need for an accommodation to participate in the hiring process (e.g., accommodations for a job interview) if so requested. This company participates in E-Verify. Click on any of the links below to view or print the full poster. E-Verify and Right to Work. PRIVACY POLICY

Buckle up, hit the open road and start making hungry people happy as a delivery driver for Pizza Hut. That's right, we'll pay you to cruise around in your mobile office - your car - listening to your own tunes and delivering great pizza - and pasta. What more could you want? Independence, good music and great food - with tips! Sound good? Besides your smile, energy and reliable set of wheels, here's what you'll need for this job: Job skills/requirements: The good news is that your training will teach you everything you need to know to succeed on the job. But here are a few skills you should have from the get-go, as well as some requirements: * A clean driving record: If you're on a first name basis with the people at traffic court, this probably isn't the right job for you. Safety is our priority. You'll also need a valid driver's license, insurance and reliable vehicle. * Friendly demeanor: Smile, tell a joke - treat our customers like you would your family and friends. Think of it this way - a smile and a kind word can mean the difference between a wallet full of tips and just some extra change for your cup holder. * Keen sense of direction: You should know how to read a map and find your way around your delivery area. Think of all of the short cuts you'll learn! * Age restrictions: Our delivery drivers need to be at least 18 years old. * Dress the part: We'll provide you with a uniform. We just ask that you keep it clean and come to work wearing it. * Just a few more things: You'll need some basic math skills, the desire to work as part of a team and enthusiasm for learning. If you want a flexible job with an innovative company - and great tips - then Pizza Hut is the place for you. Apply today! Requirements Help in kitchen with food prep

to install, troubleshoot, repair and maintain all restaurant equipment and facilities, within assigned restaurants, according to safety, systems and process standards. Ensures timely and accurate completion of preventative maintenance work orders, while providing ongoing equipment care to the Operations team in support of the achievement of the organization's business goals and objectives. Preventative Maintenance - Ensures timely and accurate completion of regular preventative maintenance work orders, while providing ongoing equipment care to the operations team to assist managers in controlling repair and maintenance costs. In partnership with the Facilities Manager, utilizes warranty tracking to help minimize repair costs. Projects - As the business requires and directed by the Facilities Manager, technician conducts assigned projects that require carpentry, electrical, plumbing, and ceramic tile assistance. Assists other technicians as needed. Maintenance Inventory & Work Area - Maintains proper maintenance vehicle inventories to ensure effective and efficient repairs/replacements of standard restaurant equipment maintenance. Maintains clean and orderly work areas to include vehicle cleanliness and maintenance. List Knowledge, Qualifications, Skills, Experience High school diploma/GED, plus 5+ years of experience in maintenance/facilities Electrical and HVAC experience is helpful EPA Certified Refrigeration is helpful Valid driver's license and good driving record required Strong communications skills (English required, Spanish helpful) Self-starter and can manage time to meet frequently changing deadlines in a fast-paced environment

Panera Bread is now hiring Restaurant Team Members! At Panera, you will become part of a team where you will have the opportunity to connect with our amazing guests, impact the bakery-café's growing business, and serve your community daily by donating unsold products to local community organizations. Panera Perks: - Competitive wages & team tipping. (Bi-weekly pay) - Employee Meal Discounts. - Flexible scheduling, with full or part-time positions available. - Career Growth Opportunities Requirements for the Team Member Position include: * Must be at least 16 years old. * Ability to work & learn in a fast paced environment. * Ability to work 15-40 hours a week. As a Team Member at Panera, your job is to: * Meet & greet our guests, delivering excellent customer service in every circumstance. * Help build our culture of Warmth, Belonging, Growth, & Trust. * Step in & support your manager and team. * Learn different positions, such as: cashier, baking, drive-thru (at applicable locations), salad & sandwich makers, barista, dishwashing, and dining room cleanliness. * Our cashiers are the friendly face of Panera. You're in charge of welcoming customers, taking their orders, helping them have a great experience, and sending them off with a smile. * Our salad & sandwich makers assemble a wide range of menu items ensuring every order is made quickly, correctly, and consistently. * Be committed to health & food safety. Growth opportunities at Panera: * A Path to Success - Most of our retail managers started as hourly associates. Our career path program helps you get there. * Skills & Training - Every day at Panera we help build your skills & prepare you for a strong career - whatever your goals may be. Company is an Equal Opportunity Employer.

MAKE GREAT PIZZA - AND MORE - POSSIBLE Be a part of the world's #1 Pizza company and watch your career grow! Job Description Domino's Pizza Supply Chain is hiring for a Warehouse Associate. The Warehouse Associate performs the loading and unloading of delivery trucks and moves and stores food and other products in the distribution center. Responsibilities of the Warehouse Associate include receiving incoming products, checking for accuracy, loading trucks for maximum delivery accuracy, and completing load verifications with a handheld scanner. *Experience using a riding pallet jack is a plus!! Warehouse Associates also assist the Production Department as needed. SCHEDULE 9:am until finish (approx 10-11 hours) ****Sunday-Friday; working 4 days working***** 3 days off******* OFF Saturdays and off two rotating days a week Domino's offers: Competitive wages - $23.00/hour Paid Holidays and Vacation Positive work environment Benefits on the first day of employment! 401k matching contributions 15% off the purchase price of stock Company bonus Referral bonuses Career growth! Qualifications High school diploma or GED Basic computer skills for order processing and inventory control Willingness to obtain certification to operate warehouse equipment such as forklift or pallet jack Ability to work with yeast and flour products Must successfully pass a preemployment background check Additional Information PHYSICAL REQUIREMENTS Ability to stand and/or walk for long periods of time, climb stairs, and lift up to 30 lbs. frequently and 50 lbs. on occasion, perform heavy pushing/pulling of product, work in refrigerated conditions [33-38 degrees], and work in environment with exposure to loud machinery, when necessary

Working at Pizza Hut is about making hungry people happy. It's about being independent and having fun, making new friends and earning extra cash. As a Pizza Hut team member, you can be the smiling face that greets and serves the customers or a cook who make things happen in the kitchen. Working with us will give you the financial rewards and flexibility to suit your lifestyle. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: * You're a fun and friendly person who values customers and takes absolute pride in everything you do. Communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. * You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. * And you're at least 16 years old - 18 if you want to be a driver We've got great jobs for people just starting out in the workforce, looking for a flexible second job or staying in the workforce after retirement. If you want a fun, flexible job with an innovative company, look no further than Pizza Hut. Apply today!

to install, troubleshoot, repair and maintain all restaurant equipment and facilities, within assigned restaurants, according to safety, systems and process standards. Ensures timely and accurate completion of preventative maintenance work orders, while providing ongoing equipment care to the Operations team in support of the achievement of the organization's business goals and objectives. Preventative Maintenance - Ensures timely and accurate completion of regular preventative maintenance work orders, while providing ongoing equipment care to the operations team to assist managers in controlling repair and maintenance costs. In partnership with the Facilities Manager, utilizes warranty tracking to help minimize repair costs. Projects - As the business requires and directed by the Facilities Manager, technician conducts assigned projects that require carpentry, electrical, plumbing, and ceramic tile assistance. Assists other technicians as needed. Maintenance Inventory & Work Area - Maintains proper maintenance vehicle inventories to ensure effective and efficient repairs/replacements of standard restaurant equipment maintenance. Maintains clean and orderly work areas to include vehicle cleanliness and maintenance. List Knowledge, Qualifications, Skills, Experience High school diploma/GED, plus 5+ years of experience in maintenance/facilities Electrical and HVAC experience is helpful EPA Certified Refrigeration is helpful Valid driver's license and good driving record required Strong communications skills (English required, Spanish helpful) Self-starter and can manage time to meet frequently changing deadlines in a fast-paced environment Requsition ID: PDX_MC_F4F882B0-E921-41F7-9803-50CC19E08FED_16071 McDonald's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to sex, sex stereotyping, pregnancy (including pregnancy, childbirth, and medical conditions related to pregnancy, childbirth, or breastfeeding), race, color, religion, ancestry or national origin, age, disability status, medical condition, marital status, sexual orientation, gender, gender identity, gender expression, transgender status, protected military or veteran status, citizenship status, genetic information, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Nothing in this job posting or description should be construed as an offer or guarantee of employment.

We are currently seeking an experienced multi-unit manager to join our team who will provide leadership and deliver an outstanding customer experience while ensuring we are running profitable restaurants. As a District Manager/Area Coach you would be expected to: * Lead the daily operations of 6-8 restaurants * Train, develop and supervise 5-8 Restaurant General Managers * Drive top-line Sales & Traffic growth in your Area * Deliver Financial Results by controlling COS, COL, and Semi-Variable Costs * Ensure Operational Excellence in food safety requirements and customer service * Ensure restaurant cleanliness and sanitation standards * Assist in recruitment of restaurant General Managers and Shift Managers * Assist in developing marketing initiatives and ensure execution * Execute all policies, procedures, systems while promoting ethical business practices and ensuring compliance with all federal and state laws 2+ years of multi-unit experience Pizza Experience a Plus!

Working at Pizza Hut is about making hungry people happy. It's about being independent and having fun, making new friends and earning extra cash. As a Pizza Hut team member, you can be the smiling face that greets and serves the customers or a cook who make things happen in the kitchen. Working with us will give you the financial rewards and flexibility to suit your lifestyle. You'll learn new things, get recognized for your efforts and learn skills that last a lifetime. What are we looking for? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: * You're a fun and friendly person who values customers and takes absolute pride in everything you do. Communication skills are key - you're not going to be able to text message customers back and forth. In other words, you should be comfortable talking to strangers. * You've got attitude - the right kind of course - and understand the need to be on time, all the time. With loads of energy, you understand that work is easier - and more fun - with some teamwork. * And you're at least 16 years old - 18 if you want to be a driver We've got great jobs for people just starting out in the workforce, looking for a flexible second job or staying in the workforce after retirement. If you want a fun, flexible job with an innovative company, look no further than Pizza Hut. Apply today!

Being a server at Pizza Hut is about making hungry people happy - with tips! It's about being independent and having fun, making new friends and earning extra cash. As a Pizza Hut server, you're the smiling face that greets and serves our customers. Working with us will give you the financial rewards and flexibility to suit your lifestyle! You'll learn new things, get recognized for your efforts and develop skills that last a lifetime. WHAT ARE WE LOOKING FOR? The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: * You're a fun and friendly person who values customers and takes absolute pride in everything you do. You are honest, energetic and fun. You're never short of a smile and take real pride in your work; cope well under pressure and thrive on a challenge. * You've got attitude - the right kind of course - and understand the need to be on time, all the time. You understand that work is easier - and more fun - with some teamwork. * You're at least 16 years old. We've got great jobs for people just starting out in the workforce, looking for a flexible second job or staying in the workforce after retirement. If you want a fun, flexible job with an innovative company, look no further than Pizza Hut. Apply today! A QUICK NOTE ON SAFETY At Pizza Hut, we are passionate about the health and safety of our team members and our customers. In addition to our already high standards of rigorous cleaning and sanitizing, we have introduced new methods, such as curbside carryout and contactless delivery, to help ensure the safety of everyone in our communities. You will be asked to participate in pre-shift temperature screenings and symptom checks, and to wear a mask during your shift. All protocols will be in accordance with local, state and federal guidelines and will be extended to the interview process. We also believe in ALL people, and take a unified stance against all forms of racism, gender bias, discrimination, hate and intolerance.

Reposition company commercial tractors and trailers on designated non-highway areas [the yard] to include backing trailers to dock doors. May be required to shuttle tractor/trailer to and from logistic/lease companies. SCHEDULE: D Sunday: 4am-1pm; Monday-Thurs: 8am-5pm Pay rate: $27.00/hour RESPONSIBILITIES AND DUTIES Moving and Operation of Tractor/Trailer Walk the yard to identify and document [in the DVCR booklet] vehicle defects. Communicate maintenance needs to Transportation Manager [Daily] Obtain tractor/trailer list from Transportation, record odometer, hub readings, and engine hours from equipment, and send to lease company [Weekly] Ensure trailers loaded with refrigerated products, i.e., cheese, chicken, etc., are at an adequate temperature. Ensure Warehouse Team Members have trailers to unload and/or load Assist with the unloading of trailers when necessary Reposition tractor/trailers on the yard to and from docks Comply with Domino's Chock, Safety Cone, and Dock Signal Light policy Shuttle tractor/trailers to and from the logistic supplier Take trailers to be washed and cleaned Assist with backhauls May be assigned to assist Drivers on a designated route(s) to unload products to Domino's stores. Listen to and timely assist management and Drivers Required to always wear and follow Domino's uniform standards Attend scheduled safety, team meetings, and training sessions Follow all local, state, federal, and Domino's safety rules, policies, and procedures Attend classroom instruction facilitated by the Transportation Manager, which covers Domino's Chock, Safety Cone and Dock Signal Light Policy, Accident Procedure Policy, and any other pertinent policy and/or instruction information. Complete Necessary Paperwork Maintain DVIR booklets Comply with DOT log regulations Accountable for the vehicle and product Clock in and out in timekeeping and People Net system Qualifications High School Diploma or GED Must be at least 21 years of age Six months of verifiable CMV driving experience, one year preferred Must have valid Class A Commercial Driver's License [CDL] w Air Brakes Must maintain a DOT Med Cert Must always meet the defined MVR standards to remain qualified to drive company commercial motor vehicle Must successfully pass a background check every third year on your anniversary date Must be available to work a flexible schedule, including but not limited to nights, weekends, and holidays, as well as a short notice on occasion PHYSICAL REQUIREMENTS Ability to stand and/or walk for long periods of time, climb stairs, and lift to 50 lbs. frequently and 100 lbs. on occasion, perform heavy pushing/pulling of product, work in refrigerated conditions [33-38 degrees], outdoor weather [rain, sleet, heat, snow, etc.], and work in an environment with exposure to loud machinery, when necessary. Additional Information Domino's offers: Competitive wages Paid Holidays and Vacation Positive work environment Benefits on first day of employment! 401k matching contributions 15% off the purchase price of stock Company bonus Referral bonuses Career growth!

If you enjoy a fun and fast-paced environment, are you ready to take on the role of CoManager at Little Caesars? As a Co-Manager, you will play a vital role in overseeing the daily operations at Little Caesars, a leading name in the Food & Beverage industry. Responsibilities: Lead the recruitment process by conducting interviews, hiring staff, and providing training. Ensure exceptional hospitality, speed, and quality execution to drive sales. Manage labor, reduce waste, and control utilities and supplies to maximize profits. Implement daily execution of systems and standards to streamline operations. Promote positivity, teamwork, and recognize good performance to foster a thriving culture. Benefits: Paid time off Flexible schedule 401k matching Paid training Employee discount Additional perks Performance-based bonus pay Location: Erlanger 3767-0002 4224 Dixie Hwy, Erlanger, KY 41018, USA If you are a highly skilled, motivated individual with a passion for the food industry, this is the perfect opportunity for you to grow and excel in a dynamic and exciting environment. Apply now to join our team! Work schedule 8 hour shift 10 hour shift Weekend availability Monday to Friday Holidays Day shift Night shift Supplemental pay Bonus pay Other Benefits Paid time off Flexible schedule 401(k) matching Paid training Employee discount Other

Taco Bell Food Champion (Team Member) Ampler dba Taco Bell is seeking a Food Champion (Team Member). SCHEDULE(S): + 6:00am - 11:00am + 11:00am - 2:00pm + 2:00pm - 5:00pm + 5:00pm - 8:00pm + 8:00pm - 11:00pm + 8:00pm - 3:00am + 11:00pm - 3:00am JOB DESCRIPTION: The Food Champion (Team Member) is the most crucial part of our business. This person will be providing friendly, accurate service to customers as well as your teammates and managers. Key responsibilities include greeting customers in the restaurant or drive-thru, taking and ringing up orders, handling payment and thanking customers. You'll also prepare and store food ingredients, assemble food and beverage orders, check to make sure they're correct, package products, and maintain a clean, safe work and dining environment. RESPONSIBILITIES: + Restaurant Basics - Delighting Guest, Food Safety Sanitation, Guest and Employee Safety, Security & Daily Cleaning + Food Preparation - preparing raw ingredients for menu item production + Menu Item Production - preparing menu items for orders + Daily Operation - Receiving and Storage, Preventative Maintenance, Opening Procedures & closing procedures + Guest Assistance - Dining Room/Lot, Dining Room Cashier, Drive-thru Cashier & Drive-thru outside Order Taker + Acts in a friendly, courteous and helpful manner toward customers and co-workers at all times + Is punctual and flexible in maintaining hours of employment + Exerts high degree of energy and drive to meet customer demands + Performs effectively and safely in an environment where there is constant change and minimal direct supervision + Presents a tidy appearance with good hygiene + Capable of making quick and appropriate decisions + Takes action to meet customer needs + Can anticipate bottlenecks in service and acts to resolve them + Ability to learn quickly + Ability to communicate viewpoints and concerns to fellow employees and managers in a constructive manner WORK PERKS & BENEFITS PACKAGE INCLUDES: + Competitive pay + Up to 1 week of PTO for qualifying Team Members + Free meals + Unlimited drinks + Same day instant-pay options + Recognition awards + Flexible schedules + Growth opportunities + Annual performance reviews + Paid GED programs + Incentive contests + Community volunteer events + Medical and dental for qualifying Team Members + Live Mas Scholarship + Discounts - cell phone bills, clothes, restaurants, prescriptions + Shoes for Crews employee payroll deduction plan QUALIFICATIONS: + 16 years old or older (if under 18 must provide proof of age and work permit as required) + Legal right to work in the United States + Ability to work flexible hours + Food handler's certificate according to state or local requirements + Reliable transportation + Good communication skills + Must pass background check criteria + Safety-focused, punctual, team oriented, respectful, and motivated + Must be open to work weekends and holidays as needed More about Ampler dba Taco Bell: Ampler Tacos, established in 2019, is more than a restaurant group. Our employees are family. We are committed to being World Class Operators by delivering best in class cleanliness, speed, and customer service cross all our Taco Bell locations. Ampler Tacos operates Taco Bell restaurants in the Cincinnati and Chicago areas. We are a growing organization always looking to hire talented team members. You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

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

JOB TITLE: District Manager (DM) REPORTS TO: Senior Vice President (SVP) The District Manager (DM) has overall responsibility for managing daily operations of the restaurant business in order to achieve and maintain high standard of quality, service and cleanliness and ensuring the restaurants desired outcomes i.e., increased sales, profitability, and employee retention. The DM empowers the Restaurant General Managers (RGM) team within their district to oversee the financial controls, operations, people development, customer service and company compliance within the restaurant across all shifts. A DM should be flexible and be able to work the hours necessary for the proper discharge of their duties and/or required by the needs of the business. NOTE: Each "key activity" described below identifies, the primary (but not exclusive) core competency related to the performance Responsibilities and Key Activities 1. Leads Operations Excellence (Health & Safety, Loss Control): · Demonstrates expert understanding of Operations Excellence Standards (Clean, Safe, Hot and Fresh, Friendly and in a reasonable time frame of guest expectations. · Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations. Consistently deliver on standards throughout all day parts by utilising travel paths, cleaning schedules and daily checklists. Complies with legal and company directives. Keeps accurate records. · Demonstrates patience and a positive attitude with management team and team members while delegating tasks and giving instructions. · Restaurant embraces new platforms through rigorous implementation plan. Management supports new processes and actively coaches transition phase. · Ensures that Health and Safety and Food Safety working practices are adhered to at all times across the district. 2. Business Planning Financial Control · Overall financial planning · Delivers GP through control of food costs, waste, employee meals, free food and merchandise · Forecasts monthly profit verses plan and delivers against P&L. Identifies any shortfalls and implements solutions to meet targets. · Use one-to-one business reviews to discuss all aspects of P&L. Shares and implements good practice amongst others · Understands and analyze retail audit trends, implements recommendation and ensures compliance to cash policy at all times. Restaurant paperwork checked on a daily basis and action discrepancies. Completes weekly stock count and communicates findings to SVP on weekly review meetings. 3. Customer Service-Leads Customer Service · Leads by example and motivates teams to deliver a great guest experience at all times · Makes professional impression on customers and team through positive and friendly attitude and proactive interaction to seek feedback on customer experience · Ensure team set up to deliver a great guest experience across all areas · Meet or exceed speed of service standard through effective application of labor scheduling · Ensure that guest conflict is resolved in a timely, friendly and professional manner in order to achieve a satisfactory outcome 4. People Management and Team Talent · Maintains a supportive environment through regular management meetings, one to one reviews and specific staff events · Provides the team with clear direction and support · Enhances teamwork both within the restaurant and across the area through open and honest communication · Complete annual performance review for management team · Complete Leadership Development Review (LDR) process for the management team · Manage absence and disciplinary issues within the district, seeking specialist advice where necessary · Leads development and implementation of strategies to identify/hire/promote and retain effective team talent; assists Regional Training Manager with management recruitment and selection · Coaches management team members on people leadership skills and management tools for maximum efficiency · Identifies effective team members who are “at-risk-of-departing” and takes appropriate action for retention · Ensure succession plans are in place for the whole team with specific development actions for key individuals; understands the need to continually improve the strength of the team 5. Sales Building · Executes national and local promotions with zero defects. Ensures Managers prepare in advance, motivates the team and supports execution · Continuously aware of competitor activity and understand the impact on day part within own restaurant sales. Offer short and term solution · Implement menu management procedures through dayparts (Breakfast, Lunch, Side Orders, Value for Money Meals day and night offers) · Use current company guidelines to find ways to upsell, ensure clear targets are posted and reviewed · Reward and recognition schemes in place Qualifications 1. Demonstrated leadership and development skills with 1 to 4 years of excellent performance standards in a restaurant or retail environment or a comparable work record, preferably in a restaurant or in the retail/hospitality industry 2. English language proficiency that enables effective communication 3. Completion of the following internal training workshop or is willing to complete them within the required time frames: Management Training Foundations, Food Safety Level 2 (SERVSAFE). Critical Relationships: 1. RGM's and Restaurant Team 2. SVP (Senior Vice President) 3. HR / Training / Department Heads 4. Head Office 5. Customers 6. Suppliers and Contractors ```Duties``` - Oversee and manage multiple district locations, ensuring operational efficiency and effectiveness - Develop and implement strategies to drive business growth and achieve sales targets - Monitor and analyze key performance indicators to identify areas for improvement and implement process enhancements - Provide leadership and guidance to district managers and their teams, fostering a culture of high performance and accountability - Collaborate with cross-functional teams to develop and execute strategic initiatives - Conduct regular performance evaluations and provide coaching and development opportunities to enhance team members' skills - Manage profit and loss for the district, making data-driven decisions to optimize financial performance - Ensure compliance with company policies, procedures, and regulatory requirements ```Skills``` - Strong background in process improvement, with the ability to identify opportunities for operational efficiencies - Proven track record in sales, with the ability to drive revenue growth and meet or exceed targets - Excellent supervisory skills, with the ability to effectively lead and motivate a team - Strategic planning expertise, with the ability to develop and execute plans to achieve business objectives - Business development acumen, with the ability to identify new opportunities for growth and expansion - Proficient in profit loss management, with the ability to analyze financial data and make informed decisions - Project management skills, with the ability to effectively plan, execute, and monitor projects - Strong leadership abilities, with the ability to inspire and influence others towards achieving common goals Note: This job description is not intended to be all-inclusive. The employee may perform other related duties as negotiated to meet the ongoing needs of the organization. Work schedule 10 hour shift Weekend availability On call Benefits Paid time off Health insurance Dental insurance Vision insurance Life insurance 401(k) Paid training Mileage reimbursement

TITLE: Cook PURPOSE OF THE POSITION: The primary purpose of this position is to correctly and quickly prepare food orders placed by the customers; to ensure pizzas and other baked food products coming out of the oven have been prepared according to the customers' orders; separate and organize all items for each individual order; separate orders based on whether the product is for dine-in, carryout, or delivery customers. Orders are then either boxed for carryout or delivery, or given to Servers for service in the dining room. Cooks also prepare in advance of their need items used in the preparation of products sold by Pizza Hut, operate the cash register, wash dishes, and answer phones. This is a critical position to the success of this Pizza Hut restaurant in that these are the Company's products. ESSENTIAL FUNCTIONS: The following functions have been determined to be essential to the successful performance of this position. 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. I. PRE-OPENING Following the directions of the immediate supervisor, the person responsible for this position prepares a certain number of each type of pizzas sold at lunch time. This includes these processes: A.Turn on equipment used in the preparation of products, for example, the dough proofer. Review the prep list prepared by management to determine how much of each item needed will be prepared for the day. B.Person responsible for this position will also turn on all equipment used in the kitchen for preparing customer orders. C.Prepare sauce for pizzas following standard recipes. Sauce is prepared in five gallon buckets. When completed, a full bucket of sauce weighs about 30 pounds. Pizza sauce is stored in the walk-in. D.Prepare dough for different types of pizza crusts following the job aids posted in the restaurants. E.Other items are prepared as called for on the prep list following standard recipes and procedures. Items, once prepared, are stored in the walk-in refrigerator. F.Operate computer system to take orders. II. OPEN HOURS A.When the Pizza Hut is open for business the person responsible for this position remains in the preparation area and makes products per the customers' orders. This includes such items as pasta, garlic bread, sandwiches, wings, breadsticks and pizzas. This requires that the person responsible for this position coordinate preparation of items ordered so that all items ordered are prepared quickly and correctly and are ready at the same time. B. The process of making a pizza involves these integral steps: * Read the order ticket to determine what type and size of pizza needs to be made and kind of ingredients to be put on it. * Select the correct type of dough needed to fill the order. Dough may be kept in a number of places. It may be under the maketable or in the reach-in cooler or in some other designated place. * Place the correct type and amount of toppings, sauce and cheese according to the specs in the correct sequence on the pizzas as ordered by the customer. * Place the pizza in the oven for baking. Pizzas are prepared in metal pans that are placed in an opening at the end of the oven onto a moving conveyor belt. The items proceed through the oven and emerge from the other end baked. Due to differences in cooking times some food items are placed at different spots on the conveyor to control time in the oven. * From time to time the oven must be opened using an access door and food items being baked attended to or other items inserted. * Other items as ordered by the customer are prepared following standard written recipes and procedures. * Check product as it comes out of the oven to assure that it has been properly prepared, correct ingredients, evenly distributed, properly baked. * Cut pizzas into correct number of slices and either send with a Server into dining room or box for carryout. C.Operate cash drawer as needed being sure to make change correctly. Assist customers by taking order either over telephone or at front counter being sure to follow prepared script. Enter order into the computer system. D.As needed, while open for business, the person responsible for this position restocks the make table and cut table. Items for restocking are stored in the walk-in, reach-in, or under the make table, or some other refrigerated piece of equipment. III. CLOSING A.When the restaurant closes, the person responsible for this position cleans up and closes down their work area. This includes these integral steps: * Clean out the reach-in cooler using hand towel and soapy water. * Clean top and front of oven using hand towel and soapy water. * Cover all food items with clean stainless steel cover(s) or plastic cover. * Clean all stainless with hand towel and soapy water. * Clean out the inside of make table. NON-ESSENTIAL: The following are job functions customarily performed by the person responsible for this position, but are not considered essential functions. A.Arrange work area to make pizzas. This includes these integral steps: * Preparing meat mix and veggie mix. This is a particular combination of ingredients. * Filling the make table with sufficient stock for the anticipated business. Many different items are kept on the make table. * Bringing pre-panned pizzas up to the make table to prepare for topping. * The area where this work is done is in full view of the customer. As such, this area needs to be kept clean as the work is in progress. B.Responsible for cleaning all equipment used in prep work. This includes cleaning and organizing shelves in the walk in refrigerator. C.When needed, person performing this position will be required to respond to customer at the carryout counter and drive-thru window. Locating orders. Cashing out customers' tickets in computer. Verifying order and thanking customers. D.At the end of the shift, but not at closing time, the person responsible for this position has certain assigned clean-up and restocking responsibilities. The make table, work area, and other areas in the restaurant are cleaned and prepared for the next shift. This includes these steps: * Sweeping and mopping floors. * Refilling the make table, reach-in cooler and walk-in refrigerator. * Cleaning the make table and reach-in cooler. E.Prior to closing, the person responsible for this position cleans and prepares the work area for closing and for the next day's business. This involves these steps: * Sweeping and mopping floors. * Refilling and restocking items on the make table. * Break down and clean the make table. * General cleaning throughout the area as in steps 1, 2, and 3 above. * Break down and clean the wing fryer, cut table and other equipment used in the production of food for customers. * Wash dishware, glassware, silverware, pans, and utensils used in preparing and serving food to customers. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Be able to perform or learn to perform the essential functions of the position, and do so at an acceptable pace. B. Mental alertness/intelligence. Position involves tracking the progress of items as they are being prepared; and quickly and accurately determining flow of products out of the oven. At times these responsibilities are performed by one person without supervision or assistance. As many as 25 to 35 pizza and other food items may be baking at one time. Must possess sufficient mental ability/intelligence to work effectively without supervision or assistance and to perform the job functions in a consistent and reliable manner. C. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: * Lifting. Must be able to lift 15 pound boxes of cheese and 40 pound cases of wings (4, 10 lb. bags). * Bending and stooping. Must be able to stoop down and bend over to stock items stored in reach in refrigerator or under the maketable. * Standing/walking. One hundred percent of on job time is spent standing and walking. * Seeing/vision. Must have sufficient visual ability to read written instructions, prepare food items, and maintain clean area. * Hearing. Must possess sufficient hearing capacity to respond to verbal orders and instructions from supervisor or co-workers. Must be able to hear customer orders as given over the phone. * Speaking/verbalizing. Must be able to provide verbal information to co-workers and supervisors as to status of orders, materials needed to fill orders, problems or difficulties that may arise as the job is in progress. Must be able to verbalize order instructions to customers. * Hand/eye coordination and manual dexterity. Position involves manually preparing food products for customers following exact weights and measures according to company specification, while as many as 25 to 30 orders are waiting to be prepared. Order tickets are identical in color, size and shape, which reduces visual cues for distinguishing between colors. * Must be physically able to work under conditions of high temperature. Food preparation areas are located close to ovens. Ambient temperature in this area often exceeds 80 degrees. * Reaching. Position involves reaching into oven to extract product, reaching over head to obtain boxes and other items. D.Reading. Must be able to read at a sufficient level to follow written directions for product preparation, recipes, and comprehend simple written commands. E.Self-control. Must be able to work under conditions of extreme stress due to pressures from volume of business, time and variety of orders, while maintaining self-composure and interacting effectively with co-workers and supervisors. EQUIPMENT USED: "Pizza Wheel". This is a device with a wooden handle and a round stainless steel blade similar to a wheel that is used to cut certain types of pizzas. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments to wash, rinse, and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Portion Cups". These are volumetric cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are metal or plastic items, round in shape, of varying diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a tool consisting of a handle attached to a small wheeled drum that is dotted with plastic protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Reach in". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to scrape the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. "Kitchen Utensils". Such as knives, spoons, spatulas, etc. "Miscellaneous Items". Such as carryout boxes, delivery pouches, hand towels, etc. "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paid outs, delivery orders, and dispatching delivery orders. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises, in the kitchen area. This job description was prepared from observing the work in process and from information provided by the management of Daland Corporation.

Domino's Pizza Supply Chain is hiring for a Warehouse Associate. The Warehouse Associate performs the loading and unloading of delivery trucks and moves and stores food and other products in the distribution center. Responsibilities of the Warehouse Associate include receiving incoming products, checking for accuracy, loading trucks for maximum delivery accuracy, and completing load verifications with a handheld scanner. *Experience using a riding pallet jack is a plus!! Warehouse Associates also assist the Production Department as needed. SCHEDULE 9:am until finish (approx 10-11 hours) Sunday-Friday; working 4 days working* 3 days off* OFF Saturdays and off two rotating days a week Domino's offers: * Competitive wages - $23.00/hour * Paid Holidays and Vacation * Positive work environment * Benefits on the first day of employment! * 401k matching contributions * 15% off the purchase price of stock * Company bonus * Referral bonuses * Career growth! Qualifications * High school diploma or GED * Basic computer skills for order processing and inventory control * Willingness to obtain certification to operate warehouse equipment such as forklift or pallet jack * Ability to work with yeast and flour products * Must successfully pass a preemployment background check Additional Information PHYSICAL REQUIREMENTS Ability to stand and/or walk for long periods of time, climb stairs, and lift up to 30 lbs. frequently and 50 lbs. on occasion, perform heavy pushing/pulling of product, work in refrigerated conditions [33-38 degrees], and work in environment with exposure to loud machinery, when necessary