Shift Leader

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    "raw": "140 41st and Garnett - Tulsa, OK 74146; 3975 S Garnett Rd, Tulsa, OK, 74146, USA",
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    "city": "Tulsa",
    "jobId": 185972,
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    "jobTitle": "Shift Leader",
    "location": "140 41st and Garnett - Tulsa, OK 74146",
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    "description": "<p><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\"><strong><span style=\"color:black\">Position Summary:</span></strong>&nbsp; </span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:#f2f2f2\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:black\">&nbsp;Shift Leaders provides direct supervision and ensure all crew members work efficiently and effectively during their shift. </span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\">Shift Leaders do not have a minimum hour requirement.</span></span></span></p>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Primary Responsibilities</span></span></span></strong></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"color:black\">The following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.&nbsp; </span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Responsible for adhering to restaurant performance standards such as ensuring all crew members are actively working at their assigned stations/duties while on the clock, regulating workflow, reassigning crew as needed through the shifts.&nbsp; Supports labor goals by reducing crew if business volume slows.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Responsible for resolving guest concerns, either in person or via phone.&nbsp; &nbsp;&nbsp;Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ensures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ensures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food and cut gloves are work during prep.&nbsp; Ensuring the crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Food products are stored at the proper temperatures.&nbsp; &nbsp;&nbsp;Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Verify that&nbsp; crew members are following the uniform guidelines and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Responsible for performing various tasks during the shift responsible for.&nbsp; &nbsp;This includes:&nbsp; driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back-office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Responsible for the safety and security of crew, guests, products, and cash while manager on duty.&nbsp; This includes:&nbsp; Ensuring doors are locked when should be, alarms are set when leaving for the evening, money is secure, and safe is locked when not in use throughout the shift.&nbsp; Allowing only authorized personnel in the restaurant after hours. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Shift Leaders may be assigned the responsibility of additional administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, assisting with &nbsp;inventory, preparing weekly packet, inputting cash paid outs, or other administrative duties.&nbsp; &nbsp;&nbsp;</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Assist in the training and development of crew members. </span></span></li>\r\n</ul>\r\n\r\n<p style=\"margin-left:48px\">&nbsp;</p>\r\n\r\n<p>&nbsp;</p>\r\n",
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Supports labor goals by reducing crew if business volume slows.&nbsp; \\r\\n\\tResponsible for resolving guest concerns, either in person or via phone.&nbsp; &nbsp;&nbsp;Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. \\r\\n\\tEnsures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. \\r\\n\\tEnsures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food and cut gloves are work during prep.&nbsp; Ensuring the crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Food products are stored at the proper temperatures.&nbsp; &nbsp;&nbsp;Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. \\r\\n\\tVerify that&nbsp; crew members are following the uniform guidelines and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. \\r\\n\\tResponsible for performing various tasks during the shift responsible for.&nbsp; &nbsp;This includes:&nbsp; driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back-office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.&nbsp; \\r\\n\\tResponsible for the safety and security of crew, guests, products, and cash while manager on duty.&nbsp; This includes:&nbsp; Ensuring doors are locked when should be, alarms are set when leaving for the evening, money is secure, and safe is locked when not in use throughout the shift.&nbsp; Allowing only authorized personnel in the restaurant after hours. \\r\\n\\tShift Leaders may be assigned the responsibility of additional administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, assisting with &nbsp;inventory, preparing weekly packet, inputting cash paid outs, or other administrative duties.&nbsp; &nbsp;&nbsp;\\r\\n\\tAssist in the training and development of crew members. \\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\nQualificationsKnowledge, Skills &amp; Abilities \\r\\n\\r\\n\\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tProven leaderships and decision-making skills.\\r\\n\\tExcellent guest relations skills and tact.\\r\\n\\tAbility to work as a part of a team and collaborate effectively.\\r\\n\\tIn depth knowledge of Mazzio&rsquo;s operational procedures.\\r\\n\\tUnderstanding of relevant health and safety regulations.\\r\\n\\tComfortable with workplace technology, POS systems, etc.&nbsp; \\r\\n\\tBasic math skills.\\r\\n\\tAbility to manage, direct and correct crew members.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPreferred valid driver&rsquo;s license with valid personal vehicle insurance.&nbsp; Must have a driving record that meets the standards set forth by Mazzio&rsquo;s insurance carrier.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\t\\r\\n\\t\\tThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\t\\r\\n\\t\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\t\\r\\n\\t\\tReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\t\\r\\n\\t\\tAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"responsibilities\":\"Position Summary:&nbsp; \\r\\n\\r\\n&nbsp;Shift Leaders provides direct supervision and ensure all crew members work efficiently and effectively during their shift. \\r\\n\\r\\nShift Leaders do not have a minimum hour requirement.\\r\\n\\r\\nPrimary Responsibilities\\r\\n\\r\\nThe following information represents the majority of the duties performed in the position, but are not meant to be all inclusive nor prevent other duties from being assigned when necessary.&nbsp; \\r\\n\\r\\n\\r\\n\\tResponsible for adhering to restaurant performance standards such as ensuring all crew members are actively working at their assigned stations/duties while on the clock, regulating workflow, reassigning crew as needed through the shifts.&nbsp; Supports labor goals by reducing crew if business volume slows.&nbsp; \\r\\n\\tResponsible for resolving guest concerns, either in person or via phone.&nbsp; &nbsp;&nbsp;Uses good judgement when determining if customer credit is necessary.&nbsp; When credit is necessary, provides appropriate documentation of the decision so that audits can be completed. \\r\\n\\tEnsures guest needs are met throughout the shift by such activities as ensuring enough dough is prepared, quoted delivery times are accurate, drivers are verifying orders at dispatch, tables are being pre-bussed and bussed in a timely manner, guests are promptly welcomed to the restaurant, and guests are thanked for their business and invited back when they are leaving. \\r\\n\\tEnsures food safety and sanitation standards are maintained by such activities as follows:&nbsp; Verifying gloves are worn when employees are touching ready to eat food and cut gloves are work during prep.&nbsp; Ensuring the crew keeps restrooms clean and well stocked.&nbsp; Tables, chairs, beverage dispensers and other items are regularly disinfected with sanitation wash.&nbsp; Food products are stored at the proper temperatures.&nbsp; &nbsp;&nbsp;Ensures floors and other surfaces are kept clear of debris and water and that caution signs are appropriately used when floors are wet. \\r\\n\\tVerify that&nbsp; crew members are following the uniform guidelines and hair is properly restrained.&nbsp; Ensure all crew members are wearing appropriate non-slip footwear to help prevent accidents. \\r\\n\\tResponsible for performing various tasks during the shift responsible for.&nbsp; &nbsp;This includes:&nbsp; driver and server cash out and tip distribution, cash counts of safe and drawers at scheduled times, prepares deposits, conducts end of shift and/or end of day activities on point of sale and back-office systems.&nbsp; Documents unusual events and cash anomalies via Incident Report per the policies and procedures of the Company.&nbsp; \\r\\n\\tResponsible for the safety and security of crew, guests, products, and cash while manager on duty.&nbsp; This includes:&nbsp; Ensuring doors are locked when should be, alarms are set when leaving for the evening, money is secure, and safe is locked when not in use throughout the shift.&nbsp; Allowing only authorized personnel in the restaurant after hours. \\r\\n\\tShift Leaders may be assigned the responsibility of additional administrative tasks in the restaurant such as writing schedule, inputting produce or Sygma orders, assisting with &nbsp;inventory, preparing weekly packet, inputting cash paid outs, or other administrative duties.&nbsp; &nbsp;&nbsp;\\r\\n\\tAssist in the training and development of crew members. \\r\\n\\r\\n\\r\\n&nbsp;\\r\\n\\r\\n&nbsp;\\r\\n\",\"employmentType\":\"OTHER\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"MAZZIOS LLC GROUP\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=7905BBF2589377352EBF0D94B25D78E9\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"3975 S Garnett Rd\",\"addressLocality\":\"Tulsa\",\"addressRegion\":\"OK\",\"postalCode\":74146,\"addressCountry\":\"USA\"}},\"qualifications\":\"Knowledge, Skills &amp; Abilities \\r\\n\\r\\n\\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tProven leaderships and decision-making skills.\\r\\n\\tExcellent guest relations skills and tact.\\r\\n\\tAbility to work as a part of a team and collaborate effectively.\\r\\n\\tIn depth knowledge of Mazzio&rsquo;s operational procedures.\\r\\n\\tUnderstanding of relevant health and safety regulations.\\r\\n\\tComfortable with workplace technology, POS systems, etc.&nbsp; \\r\\n\\tBasic math skills.\\r\\n\\tAbility to manage, direct and correct crew members.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPreferred valid driver&rsquo;s license with valid personal vehicle insurance.&nbsp; Must have a driving record that meets the standards set forth by Mazzio&rsquo;s insurance carrier.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\t\\r\\n\\t\\tThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\t\\r\\n\\t\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\t\\r\\n\\t\\tReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\t\\r\\n\\t\\tAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"experienceRequirements\":\"Knowledge, Skills &amp; Abilities \\r\\n\\r\\n\\r\\n\\tExcellent communication and interpersonal skills.\\r\\n\\tProven leaderships and decision-making skills.\\r\\n\\tExcellent guest relations skills and tact.\\r\\n\\tAbility to work as a part of a team and collaborate effectively.\\r\\n\\tIn depth knowledge of Mazzio&rsquo;s operational procedures.\\r\\n\\tUnderstanding of relevant health and safety regulations.\\r\\n\\tComfortable with workplace technology, POS systems, etc.&nbsp; \\r\\n\\tBasic math skills.\\r\\n\\tAbility to manage, direct and correct crew members.&nbsp; \\r\\n\\r\\n\\r\\nExperience/Education &amp; Certification/Licenses \\r\\n\\r\\n\\r\\n\\tShift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.\\r\\n\\tThe position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. \\r\\n\\tPreferred valid driver&rsquo;s license with valid personal vehicle insurance.&nbsp; Must have a driving record that meets the standards set forth by Mazzio&rsquo;s insurance carrier.&nbsp; \\r\\n\\r\\n\\r\\nPhysical Demands \\r\\n\\r\\n\\r\\n\\tPhysical Strength and Stamina Demands:\\r\\n\\r\\n\\t\\r\\n\\t\\tThe Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.\\r\\n\\t\\r\\n\\t\\r\\n\\tPhysical and Sensory Demands:\\r\\n\\t\\r\\n\\t\\tReaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.\\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nWorking Conditions\\r\\n\\r\\n\\r\\n\\tA Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.\\r\\n\\tMachines, Tools, Equipment and Work Aids:\\r\\n\\t\\r\\n\\t\\tAdding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; \\r\\n\\t\\r\\n\\t\\r\\n\\r\\n\\r\\nDisclaimers:&nbsp; \\r\\n\\r\\nThe above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.\\r\\n\\r\\nMazzio&rsquo;s, LLC is an Equal Employment Opportunity (EEO) employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; \\r\\n\\r\\nThis and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; \\r\\n\",\"validThrough\":\"-0001-11-30\"}",
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    "qualifications": "<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Knowledge, Skills &amp; Abilities </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Excellent communication and interpersonal skills.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Proven leaderships and decision-making skills.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Excellent guest relations skills and tact.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ability to work as a part of a team and collaborate effectively.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">In depth knowledge of Mazzio&rsquo;s operational procedures.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Understanding of relevant health and safety regulations.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Comfortable with workplace technology, POS systems, etc.&nbsp; </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Basic math skills.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Ability to manage, direct and correct crew members.&nbsp; </span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Experience/Education &amp; Certification/Licenses </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Shift Leaders must pass the Mazzio&rsquo;s Comp 1 Test before running a shift as manager on duty.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">The position may require a Food Handler&rsquo;s permit and/or Foodservice Sanitation Certification and/or other individual compliance permits, certificates, or licenses dependent upon the laws of the city or county in which the restaurant is located. </span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Preferred valid driver&rsquo;s license with valid personal vehicle insurance.&nbsp; Must have a driving record that meets the standards set forth by Mazzio&rsquo;s insurance carrier.&nbsp; </span></span></li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Physical Demands </span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Physical Strength and Stamina Demands:</span></span>\r\n\r\n\t<ul style=\"list-style-type:circle\">\r\n\t\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">The Shift Leader exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly in the performance of activities. Force includes push/pull/lift. The Shift Leader is required to perform most work from a standing position.&nbsp; Work may involve frequent walking, intermixed with sitting for brief periods of time. Work requires stamina to perform duties for extended periods of time typically comprised of 8-12 hour shifts and frequent &ldquo;split shifts&rdquo; (4-6 hours shifts with &ldquo;off time&rdquo; of 2-4 hours between shifts). Shifts encompass early morning, lunch, afternoons, dinner, and late night.</span></span></li>\r\n\t</ul>\r\n\t</li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Physical and Sensory Demands:</span></span>\r\n\t<ul style=\"list-style-type:circle\">\r\n\t\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Reaching, climbing, stooping, kneeling, crouching, handling, fingering, feeling, lifting, carrying, standing, walking, pushing, and pulling is required occasionally in the performance of functional duties.&nbsp; Requires punctual, regular, and reliable attendance.&nbsp; A sense of taste is required for this position to determine the quality of food products.</span></span></li>\r\n\t</ul>\r\n\t</li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:10.5pt\"><span style=\"background-color:#e5e5e5\"><span style=\"font-family:Cambria,serif\"><span style=\"color:#272727\"><strong><span style=\"font-size:11.0pt\"><span style=\"font-family:&quot;Calibri&quot;,sans-serif\"><span style=\"color:black\">Working Conditions</span></span></span></strong></span></span></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">A Shift Leader is mostly subject to inside environmental conditions, which are protected from the weather, but not necessarily temperature changes. The position provides occasional exposure to extreme heat with temperatures sufficiently high to cause marked bodily discomfort. Wet and/or humid conditions are present where they come into contact with water and other liquids. Subject to frequent washing of hands and arms.&nbsp; Routinely operates kitchen equipment consisting of moving conveyor- type belts and rollers and rotating mixer hooks and slicing blades.</span></span></li>\r\n\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Machines, Tools, Equipment and Work Aids:</span></span>\r\n\t<ul style=\"list-style-type:circle\">\r\n\t\t<li><span style=\"font-size:11pt\"><span style=\"font-family:Calibri,sans-serif\">Adding machine, calculator, cash register, charts, computer terminal, diagrams, directives, documents, forms, keyboard, manuals, ovens, pen, pencil, publications, reference books, ruler, schedules, specifications, telephone, tape, and video recorders.&nbsp; </span></span></li>\r\n\t</ul>\r\n\t</li>\r\n</ul>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><strong><span style=\"font-size:9.0pt\"><span style=\"color:black\">Disclaimers:&nbsp; </span></span></strong></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification.&nbsp; These statements are not an exhaustive list of all responsibilities, duties and skills required of the personnel so classified.</span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">Mazzio&rsquo;s, LLC is an <strong>Equal Employment Opportunity (EEO)</strong> employer and does not discriminate in any employment actions based on race, color, religion, sex, national origin, age, marital status, disability, veterans&rsquo; status, or any other bases protected by Federal/State laws.&nbsp; </span></span></span></span></span></p>\r\n\r\n<p><span style=\"font-size:11pt\"><span style=\"background-color:white\"><span style=\"font-family:Calibri,sans-serif\"><span style=\"font-size:9.0pt\"><span style=\"color:black\">This and all job descriptions for Mazzio&rsquo;s, LLC are not intended as and do not create employment contracts.&nbsp; The organization maintains its status as an at-will employer.&nbsp; Employees can be terminated for any reason not prohibited by law.&nbsp; </span></span></span></span></span></p>\r\n",
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