Pizza Hut jobs in Waynesboro, VA - 382 jobs

Flynn Hut joined the Pizza Hut system in 2021. In 2023, we expanded internationally acquiring Pizza Hut's master franchisee in Australia with 260+ units. Today we are the largest Pizza Hut franchisee in the world with 1200+ locations and are operating in 2 Countries. We continue to grow by building new stores and acquiring other franchise operators. We are one of seven premier brands of Flynn Group, which was founded in 1999 by Greg Flynn. It has grown since then to the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world-class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion and Win as One. Want to be a Pizza Hut Team Member, Your Gig, Your Schedule, Your Opportunity, Great Perks, Same Day Pay! That's right, working at Pizza Hut as a Team Member is about creating your own opportunity and having fun while making new friends. You can be a versatile person, the smiling face that greets and serves the customers, or a cook who makes things happen behind the scenes. Sound good? And if that doesn't do it for you, we have Same Day Pay, healthcare benefits, and flexible schedules! Additional Information: Keep in mind, this is just basic information. You will find out more after you apply! So, if you want a flexible job with an innovative company - and great tips - then Pizza Hut is the place for you! Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

Are you a natural born leader with a passion for restaurant management, but you're looking to take the next step? Want to join a successful franchise operator where you can finally call the shots, further develop your skills, make great money, and be treated with respect? Shenandoah Valley Pizza is a well-respected operator of Papa John's restaurants in Virginia and West Virginia, and we're recruiting a General Manager for our restaurant in XXXXX, VA. We firmly believe that to deliver on our promise of Better Ingredients, Better Pizza, we need the best people! This is a full-time position with a competitive salary, plus tips and monthly incentive bonuses based on store profits. Our Benefits package includes: Medical Insurance Dental/Vision Insurance Paid time off (1 week and grows from there) Paid Training Employee Discounts The General Manager (GM) leads all aspects of the business from ensuring we deliver superior product quality, building and training the team, and providing excellent customer service. The GM is responsible for growing the restaurant's revenue and driving profitability so we can continue to invest in our business and our people. We'll support and help train you to set work schedules, order food and beverages, oversee food prep, and ensure compliance with health and safety regulations. You'll execute cash management duties, assist in managing inventory to minimize waste, and oversee our company's assets by maintaining a clean, safe, and organized restaurant environment. You'll be a role model for your team and exhibit grace under pressure during busy moments in our fast-paced environment. Ultimately, you'll ensure our restaurant runs smoothly and our customers have an outstanding experience and come back for more. At Shenandoah Valley Pizza, we believe in supporting our teammates, serving our communities, and doing whatever it takes to deliver a superior customer service experience. We are always truthful and upfront with others, embrace all teammates and guests, and lift one another up to help our team members and company be as successful as possible. If these values align with yours, please apply and let's meet! Responsibilities Manage and continuously improve all aspects of daily restaurant operations Deliver superior service and maximize customer satisfaction Promptly resolve customer concerns Regularly review and drive improving product quality Organize and supervise shifts Additional responsibilities include: Cash management, planning, and organization Effective communication, planning, and management #J-18808-Ljbffr

Madison Heights, VA The {{position_name}} is the key to ensuring guest satisfaction. This is a very important position for a friendly, helpful individual who enjoys working in a fast-paced environment. Why should you apply? * Free Meals during your shift * Flexible Scheduling * Fun Work Environment * Paid Training * Advancement Opportunities * Competitive Pay * GED/Scholarship Opportunities * Retail Discount Program to save $$$ at other retail establishments. * Referral Program available at Most Locations - ask for details. * Early Access to New Menu Items The successful Customer Service Crew Member is able to: * Greet and positively engage guests in the restaurant. * Accurately accept the guests' orders and process payments. * Address and resolve all guest inquiries and concerns in a timely manner. * Maintain a safe, secure, and comfortable area for guests and team members. * Work well with our Delivery Partners * Maintain facility cleanliness by completing general clean tasks including wiping tables, washing dishes, and sweeping and mopping floors. The successful Food/Kitchen Service Crew Member is able to: * Answering questions about menu items and promotions * Prepare Ingredients and Menu Items * Restocking product and workstations * Using food preparation equipment including ovens, fryers, grills and various kitchen equipment * Maintaining a clean work environment by completing general clean tasks including wiping workstations, cleaning equipment, washing dishes, and sweeping and mopping floors Requirements: * Must be at least 16 years of age. No previous experience required. * Must have reliable transportation. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials. * Must be able to stand for long periods of time. * Must be able to lift up to 50 lbs. with assistance. * Must get along well with coworkers and guests through a positive and friendly demeanor. If you are looking for a delicious and fun opportunity to work in the food and beverage industry, Charter Foods is the place for you! Join our team and enjoy flexible scheduling, employee discounts, paid training, and the chance to advance your career. Apply now and become a part of our highly skilled and motivated crew! Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.

Starting Pay $14.5 -15/per hour! Enjoy working in a different scenery weekly? Become part of our event staff! Help serve our customers outside of our store location. Papa Johns Pizza makes and sells pizza at Scott Stadium and JPJ. Average 6-10 hours a week. Weekends a must. We'll teach you everything pizza! Must be personable, fast paced, reliable and have great customer service. MUST have reliable transportation. Event sites may vary. Make Pizzas and Take Orders! * Training! Never worked before? No problem - we will show you how it's done! * Meet new friends! * Fun place! We are never boring, always moving . * Interactive! You will use your hands, brains, and feet. We keep you moving by helping our customers and creating great products! Cashier and Customer Service important skills. * MONEY! Paid hourly: starting at $14.50 -15 per hour! * A Future! While we would love to have you join our team just as you go thru high school, we can offer you MORE once you turn 18 by joining the management side. Looking forward to helping you adjust to YOUR new job. We want to meet you! Job Duties include: * Helping Customers place orders * Taking Payments * Making Pizzas and other food products * Cleaning your station areas * Assist in setting up or taking down equipment Become part of a Quality Company helping to ensure quality products are served and Quality Service is provided! Better Ingredients, Better People, Papa Johns. Making Pizza, Friends, & Dough$. Company Introduction Become a Vital Piece of the Pie. Pizza Pie that is with PJ Cheese, Inc. , the largest Franchise Group within the United States Papa John's Pizza family. PJ Cheese was started in 1991 and has grown to nearly 200 locations across 10 states. We have 18 restaurants throughout the Richmond area and 3 restaurants in the Charlottesville area. We would like you to consider joining our family. Whether you are looking for a part-time job or your next career, we are here for you. Don't see your closest location apply link? Additional locations are listed below. Stop by or give them a call. Powhatan - 1800 South Creek One, Unit D, Powhatan VA 23139 ************** Farmville - 1107 E 3rd ST, Farmville, VA 23901 ************** Wakefield - 111 South County DR, Wakefield, VA 23888 ************** Amelia - 15418 Patrick Henry HWY, Amelia, VA 23002 ************** Palmyra - 68 Heritage DR, Palmyra, VA 22963 ************** Ruckersville - 8786 Seminole Trail, Ruckersville, VA 22968 **************

Waynesboro, MS Statement of Purpose: The Co-Manager is responsible for the hiring, training, and continuing development of the crew in the store. In addition, the Co-Manager assists the unit manager in operating and maintaining the store to maximize profitability and customer satisfaction. ACCOUNTABILITIES: Sales and Profits 1.Builds sales by promoting customer satisfaction. 2.Manages costs by monitoring crew prep, production, and procedures execution. 3.Tracks waste levels by using established procedures and monitoring crew position procedures. 4.Communicates to unit manager any problems in sales and profit related to shift management. 5.Assists unit manager in executing store sales and profits plan as defined. 6.Monitors food costs to eliminate waste and theft. Staffing 1.Hires, trains and terminates crew members to ensure adequate coverage. 2.Utilizes W.O.T.C. 3.Monitors crew turnover rate and causes; makes recommendations to the unit manager. Quality 1.Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. 2.Monitors product quality by managing crew performance and providing feedback. Service 1.Takes service times and determines efficiency. 2.Trains crew to respond promptly to customer needs. 3.Trains crew in customer courtesy. 4.Takes corrective action with crew to improve service times. 5.Trains crew to solicit feedback to determine customer satisfaction. 6.Establishes and communicates daily S.O.S. goals. Cleanliness 1.Trains crew to maintain store cleanliness during shift. 2.Follows store cleaning plan. 3.Directs crew to correct cleaning deficiencies. Training 1.Trains crew in new products. 2.Assists unit manager in training new assistant managers in training. 3.Trains crew using the Crew Orientation and Training process. 4.Trains new crew in initial position skills. 5.Cross-trains crew as necessary for efficient coverage of positions during shifts. 6.Recognizes high-performing crewmembers to unit manager. Controls 1.Follows flowcharts to ensure crew is meeting prep and production goals. 2.Monitors inventory levels to ensure product availability. 3.Maintains security of cash, product and equipment during shifts. 4.Follows store priorities set by the unit manager. 5.Follows store plan set by the unit manager. 6.Ensures proper execution of standards and procedures when managing shifts. 7.Manages shift to Q.S.C. level of 80% or better. 8.Takes appropriate action when problems are anticipated or identified. Policies and Procedures 1.Follows procedures outlined in the Operations manual. 2.Maintains safe working conditions in store as outlined in company policies and procedures. 3.Follows company policy for cash control. 4.Reports accidents promptly and accurately. 5.Follows procedures for resolving operational procedures indicated by Health Department Inspectors. 6.Manages shifts effectively using guidelines within "Managing Better Shifts" or similar checklist. Administration 1.Performs administrative duties as required by the unit manager. 2.Writes crew schedule to meet plans and objectives of unit manager. 3.Complies with company standards for crew benefits if applicable. Maintenance 1.Follows Preventative Maintenance Program. 2.Trains and monitors crew to maintain equipment. 3.Follows procedures for reporting maintenance problems; tracks progress to completion. Employee Relations 1.Uses consistent practices in managing performance problems with crew. 2.Manages crew in a manner which maximizes retention. 3.Follows grievance process when crew members bring problems to Co-Manager's attention. 4.Executes plans to reduce crew turnover. 5.Provides consistent crew communication. 6.Provides priorities and task assignments to crew to accomplish store goals. 7.Mentors crewmembers who express interest in leadership positions. 8.Creates/contributes to atmosphere that fosters teamwork and crewmember motivation. Performance Management 1.Takes appropriate corrective action in response to performance problems of crew. 2.Conducts crew performance reviews on a timely basis. EMPLOYMENT STANDARDS: Knowledge 1. Wendy's operating systems and procedures. 2. Wendy's policies and procedures related to job responsibilities. 3. Supervisory practices. 4. Interviewing practices. 5. Crew orientation and training program. Education 1. College degree or equivalent experience in operations. Experience 1. 1 year of line operations experience in the restaurant industry. 2. Must be able to perform all restaurant operations positions/functions Other 1. The Co-Manager job requires standing for long periods of time without a break. 2. The Co-Manager job requires being able to meet the requirements of all subordinate positions. 3. Must possess valid drivers license. 4. Entering and leaving vehicle multiple times 5. Physical inspections of all areas of restaurant 6. Lifting up to 50 lbs 7. Move and inspect all supplies in restaurant 8. Work in hot and cold environments (restaurant, cooler, freezer)

Full job description You got game? You got spring in your step? You want the best job in the world! And schedules that work with you, not against you? That's right, we live to beat the rush and make it possible to make, bake or take pizzas during the hungry hours of the day and night, part or full time. You'll have plenty of time left over for school, hanging with your friends, or whatever. Sound good? Even if you just need a second job for some extra cash, Domino's Pizza is the perfect place for you. We are searching for qualified customer service reps with personality and people skills. We believe in promoting from within and that means Domino's has lots of ways for you to grow (if that's what you want), perhaps to management, perhaps beyond. Whether it's your hobby, main-gig, or supplemental job, drop us a line. We're bound to have just the thing for you. REQUIREMENTS You must be 16 years of age or older. Communication Skills: Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills: Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. EXPOSURE TO: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 4". Walking For short distances for short durations Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. Hand Tasks Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.

Madison Heights, VA Looking for adults, 18 years and older, who can work after dinner and late nights. Times vary by restaurant. Schedules can start as early as 4:00pm or later. This shift has a wide variety of shift lengths, depending on part-time vs. full-time and the specific hours of operation and closing time for each location. Closing times vary by location, with some concepts/restaurants closing as early as midnight and some restaurants/concepts open until 4am or later. The Crew Member is the key to ensuring guest satisfaction. This is a very important position for a friendly, helpful individual who enjoys working in a fast-paced environment. Why should you apply? * Free Meals during your shift * Flexible Scheduling * Fun Work Environment * Paid Training * Advancement Opportunities * Competitive Pay * GED/Scholarship Opportunities * Retail Discount Program to save $$$ at other retail establishments. * Referral Program available at Most Locations - ask for details. * Early Access to New Menu Items The successful Customer Service Crew Member is able to: * Greet and positively engage guests in the restaurant. * Accurately accept the guests' orders and process payments. * Address and resolve all guest inquiries and concerns in a timely manner. * Maintain a safe, secure, and comfortable area for guests and team members. * Work well with our Delivery Partners * Maintain facility cleanliness by completing general clean tasks including wiping tables, washing dishes, and sweeping and mopping floors. The successful Food/Kitchen Service Crew Member is able to: * Answering questions about menu items and promotions * Prepare Ingredients and Menu Items * Restocking product and workstations * Using food preparation equipment including ovens, fryers, grills and various kitchen equipment * Maintaining a clean work environment by completing general clean tasks including wiping workstations, cleaning equipment, washing dishes, and sweeping and mopping floors Requirements: * Must be at least 18 years of age. No previous experience required. * Must have reliable transportation. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials. * Must be able to stand for long periods of time. * Must be able to lift up to 50 lbs. with assistance. * Must get along well with coworkers and guests through a positive and friendly demeanor. If you are looking for a delicious and fun opportunity to work in the food and beverage industry, Charter Foods is the place for you! Join our team and enjoy flexible scheduling, employee discounts, paid training, and the chance to advance your career. Apply now and become a part of our highly skilled and motivated crew! Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.

Appomattox, VA The {{position_name}} is the key to ensuring guest satisfaction. This is a very important position for a friendly, helpful individual who enjoys working in a fast-paced environment. Why should you apply? * Free Meals during your shift * Flexible Scheduling * Fun Work Environment * Paid Training * Advancement Opportunities * Competitive Pay * GED/Scholarship Opportunities * Retail Discount Program to save $$$ at other retail establishments. * Referral Program available at Most Locations - ask for details. * Early Access to New Menu Items The successful Customer Service Crew Member is able to: * Greet and positively engage guests in the restaurant. * Accurately accept the guests' orders and process payments. * Address and resolve all guest inquiries and concerns in a timely manner. * Maintain a safe, secure, and comfortable area for guests and team members. * Work well with our Delivery Partners * Maintain facility cleanliness by completing general clean tasks including wiping tables, washing dishes, and sweeping and mopping floors. The successful Food/Kitchen Service Crew Member is able to: * Answering questions about menu items and promotions * Prepare Ingredients and Menu Items * Restocking product and workstations * Using food preparation equipment including ovens, fryers, grills and various kitchen equipment * Maintaining a clean work environment by completing general clean tasks including wiping workstations, cleaning equipment, washing dishes, and sweeping and mopping floors Requirements: * Must be at least 16 years of age. No previous experience required. * Must have reliable transportation. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials. * Must be able to stand for long periods of time. * Must be able to lift up to 50 lbs. with assistance. * Must get along well with coworkers and guests through a positive and friendly demeanor. If you are looking for a delicious and fun opportunity to work in the food and beverage industry, Charter Foods is the place for you! Join our team and enjoy flexible scheduling, employee discounts, paid training, and the chance to advance your career. Apply now and become a part of our highly skilled and motivated crew! Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: * a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. * b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions * a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) * i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. * ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. * iii. The final deposit will be all remaining cash plus checks, minus the change fund. * iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. * v. Assure the "Weekly Deposit Log" is completed for each deposit made. * b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. * i. Picks up validated deposit slips at the bank. * ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". * iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. * 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.

Manager Trainee (Shift Manager Track) - Starting at $16/hr with Open Availability + QSR Experience Ready to level up your restaurant leadership career? If you have quick-service (QSR) experience but haven't managed at McDonald's yet, this Manager Trainee role puts you on a fast track to Shift Manager-with paid training, supportive coaching, and clear advancement. Pay & Schedule * Starting at $16/hr with open availability and relevant QSR experience * Other tiers: $14/hr for Shift Managers needing flexible hours * Pay is based on experience & availability, with potential increases during review * Seeking candidates with open availability (including weekends/closing as needed) What You'll Do (Training Path → Shift Manager) * Learn McDonald's systems, routines, and standards through hands-on coaching * Lead crew during parts of the shift; practice deployment, communication, and guest service * Support food safety, quality, and cleanliness routines * Assist with cash management, inventory pulls, and basic staffing/scheduling tasks * Build toward full Shift Manager accountability for results (speed, accuracy, QSC) Benefits & Perks * Tuition assistance for Shift Managers (Archways to Opportunity) * Uniforms & world-famous food provided (free shift meal) * Employee Assistance Program * 401k plan, etc. * MCD Perks discounts (national retailers, services, cell phone plans) * Closed on Thanksgiving and Christmas Day Qualifications * QSR experience required; management experience preferred but not required * ServSafe certification preferred (not required - yet!) * Open availability and/or reliable weekend/dedicated shift availability * Valid driver's license * 18 years or older * All applicants are subject to a background check How to Apply (Quick!) * Answer Olivia's brief questions * Complete the short application (close the "THANK YOU" tab when done) * Choose an interview time from the schedules Olivia sends * Need help? Text us and we'll respond ASAP. Who We Are This McDonald's is part of an independent, family-owned franchise committed to employee growth and safety. We operate a drug-free workplace and follow procedures focused on the well-being of our team, guests, and community. Franchisee Notice This position is with a restaurant owned and operated by an independent franchisee, not McDonald's USA. The franchisee is the sole employer responsible for all employment decisions (hiring, scheduling, compensation, policies). By applying, you acknowledge your application will be submitted to and reviewed by the franchisee organization. McDonald's USA will not receive a copy and has no involvement in hiring decisions. This posting provides a general overview and does not list every task or essential function of the role.

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.

Starting Pay $14.5 -15/per hour! Enjoy working in a different scenery weekly? Become part of our event staff! Help serve our customers outside of our store location. Papa Johns Pizza makes and sells pizza at Scott Stadium and JPJ. Average 6-10 hours a week. Weekends a must. We'll teach you everything pizza! Must be personable, fast paced, reliable and have great customer service. MUST have reliable transportation. Event sites may vary. Make Pizzas and Take Orders! •Training! Never worked before? No problem - we will show you how it's done! •Meet new friends! •Fun place! We are never boring, always moving . •Interactive! You will use your hands, brains, and feet. We keep you moving by helping our customers and creating great products! Cashier and Customer Service important skills. •MONEY! Paid hourly: starting at $14.50 -15 per hour! •A Future! While we would love to have you join our team just as you go thru high school, we can offer you MORE once you turn 18 by joining the management side. Looking forward to helping you adjust to YOUR new job. We want to meet you! Job Duties include: - Helping Customers place orders - Taking Payments - Making Pizzas and other food products - Cleaning your station areas - Assist in setting up or taking down equipment Become part of a Quality Company helping to ensure quality products are served and Quality Service is provided! Better Ingredients, Better People, Papa Johns. Making Pizza, Friends, & Dough$ . Work schedule Weekend availability Benefits Flexible schedule Employee discount

Flynn Hut joined the Pizza Hut system in 2021. In 2023, we expanded internationally acquiring Pizza Hut's master franchisee in Australia with 260+ units. Today we are the largest Pizza Hut franchisee in the world with 1200+ locations and are operating in 2 Countries. We continue to grow by building new stores and acquiring other franchise operators. We are one of seven premier brands of Flynn Group, which was founded in 1999 by Greg Flynn. It has grown since then to the largest franchise operator in the world. Flynn owns and operates a diversified portfolio of restaurants in iconic, world-class brands across diverse segments, including Applebee's, Arby's, Panera Bread, Pizza Hut, Taco Bell, Wendy's and Planet Fitness. Our primary mission is to be the premier operator within each of these brands. We will achieve this by focusing on our core values; Care Genuinely for People, Play like a Champion and Win as One. Pizza Hut Assistant Manager - Grow your career while making your customers and employees feel like family with smiles, collaboration, and dedication. If you are a leader, it is time to start a career with Pizza Hut. You know who you are - someone who excels at leading others and thrives in the process of assembling a successful team. You are all about guiding new things and motivating the team to work together. At Pizza Hut, you can do all that - and more. You will work with hard-working, experienced, fun people. And you should expect training and growth with plenty of excitement, unique challenges, and a world of opportunity. Flynn Group is an equal opportunity employer. We are committed to creating a diverse and inclusive workforce and providing reasonable accommodations/adjustments for individuals with disabilities. If you require any accommodation or adjustments throughout the application process, please let us know. We look forward to reviewing your application and potentially welcoming you to our premier team!

We are a locally owned company dedicated to our team members and our community. Commonwealth Pizza is proud to be a franchise of Domino's Pizza and is committed to providing the best pizza experience anywhere. Our award-winning stores and people are continuously recognized nationwide for operational excellence and exceptional sales. This is a direct result of the loyalty and pride our team members exhibit on a daily basis. Our company is truly fortunate, as we have some of the industry's best as part of our team. Domino's has always provided an exceptional opportunity for growth-this remains the backbone of our long-term success. Whether you aspire to be an owner yourself or wish to advance into a management position, we are here to help you reach your goals. Gladly giving Free Kindness with Every Order! Job Description Great things are happening at Domino's Pizza, and we are looking for exceptional people who want to be part of the best pizza delivery company in the world! You will be responsible for taking orders, making pizzas, and giving the customer the best experience possible. You must have an outgoing personality, be efficient and energetic, and be willing to work in a fun and fast-paced environment. Domino's Pizza takes care of their employees, it is a fact that we promote from within, and 99% of our current franchise owners started out as CSR's, Delivery Drivers, or Assistant Managers! What are you waiting for, apply today! Qualifications * Must be able to work various shifts per week. * Positive Personality * Customer Service Oriented * Clear, Energetic Voice Additional Information * Locally Owned * Job Benefits * Flexible Schedules * Competitive Wages * Paid Training * Career Advancement Opportunities * Meal Discounts All your information will be kept confidential according to EEO guidelines.

Looking for adults, 18 years and older, who can work after dinner and late nights. Times vary by restaurant. Schedules can start as early as 4:00pm or later. This shift has a wide variety of shift lengths, depending on part-time vs. full-time and the specific hours of operation and closing time for each location. Closing times vary by location, with some concepts/restaurants closing as early as midnight and some restaurants/concepts open until 4am or later. The Crew Member is the key to ensuring guest satisfaction. This is a very important position for a friendly, helpful individual who enjoys working in a fast-paced environment. Why should you apply? + Free Meals during your shift + Flexible Scheduling + Fun Work Environment + Paid Training + Advancement Opportunities + Competitive Pay + GED/Scholarship Opportunities + Retail Discount Program to save $$$ at other retail establishments. + Referral Program available at Most Locations - ask for details. + Early Access to New Menu Items The successful Customer Service Crew Member is able to: + Greet and positively engage guests in the restaurant. + Accurately accept the guests' orders and process payments. + Address and resolve all guest inquiries and concerns in a timely manner. + Maintain a safe, secure, and comfortable area for guests and team members. + Work well with our Delivery Partners + Maintain facility cleanliness by completing general clean tasks including wiping tables, washing dishes, and sweeping and mopping floors. The successful Food/Kitchen Service Crew Member is able to: + Answering questions about menu items and promotions + Prepare Ingredients and Menu Items + Restocking product and workstations + Using food preparation equipment including ovens, fryers, grills and various kitchen equipment + Maintaining a clean work environment by completing general clean tasks including wiping workstations, cleaning equipment, washing dishes, and sweeping and mopping floors Requirements: + Must be at least 18 years of age. No previous experience required. + Must have reliable transportation. + Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials. + Must be able to stand for long periods of time. + Must be able to lift up to 50 lbs. with assistance. + Must get along well with coworkers and guests through a positive and friendly demeanor. If you are looking for a delicious and fun opportunity to work in the food and beverage industry, Charter Foods is the place for you! Join our team and enjoy flexible scheduling, employee discounts, paid training, and the chance to advance your career. Apply now and become a part of our highly skilled and motivated crew! Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.

Lynchburg, VA The {{position_name}} is the key to ensuring guest satisfaction. This is a very important position for a friendly, helpful individual who enjoys working in a fast-paced environment. Why should you apply? * Free Meals during your shift * Flexible Scheduling * Fun Work Environment * Paid Training * Advancement Opportunities * Competitive Pay * GED/Scholarship Opportunities * Retail Discount Program to save $$$ at other retail establishments. * Referral Program available at Most Locations - ask for details. * Early Access to New Menu Items The successful Customer Service Crew Member is able to: * Greet and positively engage guests in the restaurant. * Accurately accept the guests' orders and process payments. * Address and resolve all guest inquiries and concerns in a timely manner. * Maintain a safe, secure, and comfortable area for guests and team members. * Work well with our Delivery Partners * Maintain facility cleanliness by completing general clean tasks including wiping tables, washing dishes, and sweeping and mopping floors. The successful Food/Kitchen Service Crew Member is able to: * Answering questions about menu items and promotions * Prepare Ingredients and Menu Items * Restocking product and workstations * Using food preparation equipment including ovens, fryers, grills and various kitchen equipment * Maintaining a clean work environment by completing general clean tasks including wiping workstations, cleaning equipment, washing dishes, and sweeping and mopping floors Requirements: * Must be at least 16 years of age. No previous experience required. * Must have reliable transportation. * Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and training materials. * Must be able to stand for long periods of time. * Must be able to lift up to 50 lbs. with assistance. * Must get along well with coworkers and guests through a positive and friendly demeanor. If you are looking for a delicious and fun opportunity to work in the food and beverage industry, Charter Foods is the place for you! Join our team and enjoy flexible scheduling, employee discounts, paid training, and the chance to advance your career. Apply now and become a part of our highly skilled and motivated crew! Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.

TITLE: Shift Manager (SM) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a full time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the "Document Viewer" on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM's plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: * a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. * b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions * a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) * i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. * ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. * iii. The final deposit will be all remaining cash plus checks, minus the change fund. * iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. * v. Assure the "Weekly Deposit Log" is completed for each deposit made. * b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. * i. Picks up validated deposit slips at the bank. * ii. Verifies bank validated deposit amounts to sales and cash reports as well as the "Weekly Deposit Log," and assures all appropriate signatures are on the "Weekly Deposit Log". * iii. Sends a copy of the "Weekly Deposit Log" to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member "banks", following all established manual and computer procedures. * 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.

TITLE: SERVER PURPOSE OF THE POSITION: The primary purpose of this position is to take orders from the customers in the dining room, quickly and correctly; enter orders into the Point of Sale System; and bring food and beverage, items along with other necessary items, to the table. This position is critical to the success of this Pizza Hut in that it is a necessary step in selling and delivering products to its customers. 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. CLEANING AND PREPARING DINING ROOM. Servers are responsible for ensuring cleanliness and proper organization of dining room. They are responsible primarily for their own sections, and secondarily, for the other servers' sections. All Servers will assist other Servers when needed and/or time permits. A. Servers check sections in the dining room for readiness for customers. B. Ensure that tables, booths, and chairs are clean. C. Clean dining room windows and carpet. D. All tables must have one placemats for each seat. For example, 4 placemats on the table at a 4-top booth. E. All tables must have correct marketing materials, such as table tents. Clean or replace any that are not clean. F. All tables must have correct condiments, and paper towels. Condiment containers must be clean and full. II. SEATING CUSTOMERS. Servers are responsible for all aspects of customer service, including greeting customers at the door, and seating them at tables. A. Within 30 seconds of their arrival, Servers will greet customers at the door, at all times being friendly and professional. All Servers are responsible for taking turns seating customers, so that all customers are greeted and seated within the 30 second standard. B. Determine how many customers are in the party, and which server's section is next in the rotation. C. Check for special needs of customers, such as a person in a wheelchair or using a walker or a person who may have a speech/hearing or visual impairment. Also, consider special needs of groups with children who may need highchairs or boosters. D. Escort customers to the table, walking at a casual pace, not rushing the customers. E. On the way to the table, tell the customers about specials or suggest they try breadsticks or chicken wings while considering what they want for their meal. F. Deliver menus to the customers and inform them that their Server will be right with them. III. GREETING, SUGGESTIVE SELLING, AND SERVING CUSTOMERS. When customers are seated in a Server's section: A. Servers will greet his/her tables within 2 minutes of the customers being seated. B. Bring all serviceware to the table when you greet your customers at the table. C. Suggest an upgraded soft beverage or alcoholic beverage (to adults, at restaurants with alcoholic beverages.) Write down beverage orders. D. Explain the menu, and suggest customers order breadsticks or wings to start with while looking at the menu. Write down appetizer order. E. Enter appetizer and beverage orders into SUS, the Point of Sale system. F. Prepare beverages, and deliver beverages, on tray, to customers' table. G. A certain protocol is maintained in this process in that the server is expected to pour the drinks if the customer orders a pitcher of drinks. Serving drinks must be done within 3 minutes after taking the order. H. Suggestively sell specialty pizza and other menu items to customers. Write down customers' orders, and suggest add-ons, such as salads, or breadsticks or wings to share. I. Enter entree orders into SUS, the Point of Sale system. J. Follow up at the table before the main entree arrives to determine if the guests need refills of their beverages or anything else before the order arrives. K. Prebus table of any dishes that the customer is finished with. L. Deliver the main entree to the table. It is necessary to serve the first slice of pizza to the guest. M. Check back at the table to determine if everything is satisfactory and to sell additional food items. Prepare and serve additional food items. Prebus table of any dishes that the customer is finished with. N. As customers are close to completing their meals, suggest a cookie or Cinnastix to share. O. Enter dessert orders into SUS, the Point of Sale system P. Deliver the check to the table, laying it down on the table and thanking the customer for his/her business and inviting them to return. Prebus table of any dishes that the customer is finished with. Q. Deliver any needed/requested packaging for leftover menu items. R. Servers deliver checks and process customers' payments rapidly, within 3 minutes. S. After customers leave the restaurant, the Server will bus, clean, and reset the table for the next guest(s). This involves clearing dirty dishes, silverware, etc. and disposing of them in the correct receptacle for washing, wiping the table off using the hand towel and cleaning solution, and putting placemats and napkins on the table. Clean booster chairs, and clean and reset high chairs. IV. Servers also assist with answering phone calls, taking carryout and delivery orders, and respond to customers at the carryout counter and drive-thru window; locating carryout orders and cashing out carryout customers' orders. VI. Servers also perform sidework (such as slicing lemons for tea), as assigned by the Restaurant Management Team. VII. Servers are responsible for maintaining salad bar (in restaurants with salad bars), including refilling items by prescribed method as needed, straightening utensils, and generally keeping the salad bar cleaned and organized. VIII. At the end of the shift, Servers must ensure that their assigned section is clean and ready for service for the next shift, including: * A. Ensuring that tables, booths, and chairs are clean. * B. Cleaning dining room windows and carpet * C. Ensuring that all tables have one placemat for each seat. For example, 4 placemats on the table at a 4-top booth. * D. Making sure that tables have correct marketing materials, such as table tents. Clean or replace any that are not clean. * E. Verifying that tables have correct condiments, and paper towels. Condiment containers must be clean and full. IX. At the end of the shift, Servers must perform duties listed on an assigned clean up list obtained from the Manager on Duty. Items on this list include tasks such as: * A. Filling salad bar by prescribed method (in restaurants with salad bars.) * B. Restocking server station. * C. Cleaning shelves. Some are reached by use of a stepladder. * D. Cleaning highchairs and booster seats using a hand towel and cleaning/sanitizing solution. * E. Washing dishware as instructed. * F. Filling condiment shakers in assigned section or station. X. At the end of the day, Servers will perform closing tasks, as assigned by the Manager on Duty, such as: * A. Break down the salad bar (in restaurants with salad bars) by removing the food items and storing, wiping down the salad bar insert pan, iceless top, formica top and sneeze shield. * B. Vacuum any carpeted areas of dining room. NON * ESSENTIAL: The following are job functions customarily performed by Servers, but are not considered essential functions. * A. Washing dishes with automatic dishwasher as instructed during cleanup times. * B. Mopping and other cleaning of other areas other restaurant. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A. Able to perform or able to learn to perform the essential functions of the position, and do so at an acceptable pace. B. Sufficient physical condition to perform the functions of the position. Position involves these physical processes: * Lifting completed menu items, delivering them to tables, and serving customers. * Bending and stooping. Must be able to bend over to serve customers. * Standing and walking. The majority of on job time is spent standing and walking. * Must have sufficient visual ability to perform the essential functions of the job. * Must be able to communicate with supervisors, co-workers, and customers. * 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. C. Self-control. Must be able to work under conditions of 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. D. Mental alertness. At times the person responsible for this position works alone, without supervision or assistance. Must have sufficient mental ability to work effectively without supervision or assistance and perform the job functions in a consistent and reliable manner. EQUIPMENT USED: Serving tray, ticket book, flatware, and serving trays. "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. "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 air dry and are sorted for storage. "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. "Cutting Board". This is a hard surface board, rectangular or square in shape used to cut pizzas on and other food products. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "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. "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. 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.

Manager Trainee (Shift Manager Track) - Starting at $16/hr with Open Availability + QSR Experience Ready to level up your restaurant leadership career? If you have quick-service (QSR) experience but haven't managed at McDonald's yet, this Manager Trainee role puts you on a fast track to Shift Manager-with paid training, supportive coaching, and clear advancement. Pay & Schedule + Starting at $16/hr with open availability and relevant QSR experience + Other tiers: $14/hr for Shift Managers needing flexible hours + Pay is based on experience & availability, with potential increases during review + Seeking candidates with open availability (including weekends/closing as needed) What You'll Do (Training Path → Shift Manager) + Learn McDonald's systems, routines, and standards through hands-on coaching + Lead crew during parts of the shift; practice deployment, communication, and guest service + Support food safety, quality, and cleanliness routines + Assist with cash management, inventory pulls, and basic staffing/scheduling tasks + Build toward full Shift Manager accountability for results (speed, accuracy, QSC) Benefits & Perks + Tuition assistance for Shift Managers (Archways to Opportunity) + Uniforms & world-famous food provided (free shift meal) + Employee Assistance Program + 401k plan, etc. + MCD Perks discounts (national retailers, services, cell phone plans) + Closed on Thanksgiving and Christmas Day Qualifications + QSR experience required; management experience preferred but not required + ServSafe certification preferred (not required - yet!) + Open availability and/or reliable weekend/dedicated shift availability + Valid driver's license + 18 years or older + All applicants are subject to a background check How to Apply (Quick!) + Answer Olivia's brief questions + Complete the short application (close the "THANK YOU" tab when done) + Choose an interview time from the schedules Olivia sends + Need help? Text us and we'll respond ASAP. Who We Are This McDonald's is part of an independent, family-owned franchise committed to employee growth and safety. We operate a drug-free workplace and follow procedures focused on the well-being of our team, guests, and community. Franchisee Notice This position is with a restaurant owned and operated by an independent franchisee, not McDonald's USA. The franchisee is the sole employer responsible for all employment decisions (hiring, scheduling, compensation, policies). By applying, you acknowledge your application will be submitted to and reviewed by the franchisee organization. McDonald's USA will not receive a copy and has no involvement in hiring decisions. This posting provides a general overview and does not list every task or essential function of the role. Requsition ID: PDX_MC_BFB53A1B-4546-4CC8-88E0-FFA73CC646C9_12461 McDonald's Corporation and McDonald's USA, LLC (the "Company") are committed to a policy of Equal Employment Opportunity and will not discriminate against an applicant or employee of the Company, including any corporate-owned restaurant, on the basis of age, sex, sexual orientation, race, color, creed, religion, ethnicity, national origin, alienage or citizenship, disability, marital status, veteran or military status, genetic information, or any other legally-recognized protected basis under federal, state or local laws, regulations or ordinances. Applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and/or certain state or local laws. A reasonable accommodation is a change in the way things are normally done that will ensure an equal employment opportunity without imposing an undue hardship on the Company. Please contact ********************************* if you need assistance completing any forms or to otherwise participate in the application process or to request or discuss an accommodation in connection with a job at the Company or at a McDonald's corporate-owned restaurant to which you are applying. McDonald's and its franchisees are taking proactive steps in response to the COVID-19 outbreak to ensure the safety in our restaurants across all communities. Our values of quality, service, and cleanliness continue to guide us. We're following direction from the CDC, state, and local governments and adhering to our deep cleaning procedures in every restaurant, every day. We also fully support employees who stay home from work if they are feeling sick. Read more about the ways we are prioritizing health at ************************************************************************************************************************ McDonald's and its franchisees are always looking for top candidates and encourage you to apply online. If you have any questions, please first call the restaurant as this will help the restaurant comply with any social distancing guidelines or other compliance obligations. For corporate roles, please proceed to the online application, or if you already applied, contact **********************. There may be a short delay in response time while we continue to monitor the impacts of COVID-19. We sincerely thank you for your continued trust in the Golden Arches.