Concessions International

Description

Purpose/Position Summary: Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities: 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipments when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority: Position makes recommendations with respect to assigned unit to upper level management. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience: High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills: Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel May be required to attend company sponsored training.

Description

Purpose/Position Summary: Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities: 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipment when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority: Position makes recommendations with respect to assigned unit to upper level management. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience: High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills: Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk; use hands for lifting and carrying (0-30lbs) including frequent reaching, grasping, pushing and pulling, stooping and bending. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel: May be required to attend company sponsored training.

Description

Purpose/Position Summary: Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities: 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipments when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority: Position makes recommendations with respect to assigned unit to upper level management. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience: High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills: Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel May be required to attend company sponsored training.

Description

Purpose/Position Summary: Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities: 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipments when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority: Position makes recommendations with respect to assigned unit to upper level management. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience: High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills: Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills: Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability: Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel May be required to attend company sponsored training.

Description

Purpose/Position Summary : Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities : 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipment when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority : Position makes recommendations with respect to assigned unit to upper level management. Qualifications : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience : High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills : Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills : Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability : Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending. Work Environment : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Travel : May be required to attend company sponsored training.

Description

Purpose/Position Summary : Supports the operation in delivering Superior Guest Service by performing duties which may include: managing or assisting with the day-to-day operations of the unit’s performance by understanding and monitoring cost, revenue, labor and inventory control, quality of products and services. Manages or assists with employee relations, coaching and counseling, and training. Manages or assists in maintaining food quality to ensure compliance with company, franchise, brand/concept, and regulatory agency requirements. Key Responsibilities : 1. Managing or assisting with the day-to-day operations of the unit’s performance by monitoring cost, revenue, labor and inventory control, quality of products and services. 2. Supervises the activities of unit employees, assigns duties and ensure that all areas of the unit are properly cleaned and maintained. 3. Monitors and maintains all quality control records, including quality assurance and loss prevention policies and procedures and cleaning programs. 4. Ensures compliance with company and brand and/or franchise standards of operating procedures, as well as those of all applicable regulatory agencies. 5. Operates unit in compliance with airport requirements and maintains awareness of volume and activities. 6. Maintains effective communication and positive associate relations by managing progressive discipline, resolving associate relations issues, incentive programs and assist with conducting performance reviews. 7. Assists with recruiting, selecting, promotion and training of associates and other status changes as needed. 8. Works with maintenance staff to inspect, maintain, and replace equipment when necessary. 9. Follows and monitors safe food handling, proper hygiene practices and workplace safety standards for operating a unit. 10. Performs other duties as assigned. Decision-Making Authority : Position makes recommendations with respect to assigned unit to upper level management. Qualifications : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience : High school diploma. Completion of technical school program or company training program in restaurant management/food service, etc. highly preferred. Minimum of 3 years in restaurant/food service with 2 years of leadership experience. Must be able to obtain alcohol awareness and/or ServSafe Food Safety certification. Knowledge of restaurant operations. Ability to understand P&L and sales reports. Ability to lead and motivate subordinate staff. Exceptional interpersonal skills, in dealing with employees, customers, etc. Language Skills : Ability to read, write and comprehend instructions; create correspondence and memos. Ability to effectively communicate information individually and in group situations to customers, co-workers and staff. Mathematical Skills : Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability : Ability to apply reasonable understanding in carrying out instructions in written, oral or diagram form. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be able to communicate in verbal and written forms, and visually navigate through the unit. While performing the duties of this job, the employee is regularly required to continuously stand and walk. Use hands for lifting and carrying (0-30lbs.) including frequent reaching, grasping, pushing and pulling; and stooping and bending. Work Environment : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. **Some travel may be required to attend company sponsored training and hiring events .

Description

Key Responsibilities Assist in managing the day-to-day operations of the restaurant by monitoring sales, labor, food costs, inventory, productivity, and overall operational performance to achieve business goals. Lead by example through active participation in front-of-house and back-of-house operations, ensuring exceptional guest service and operational excellence during all shifts. Supervise, direct, and support team members by assigning duties, monitoring performance, and ensuring all areas of the restaurant are properly staffed, cleaned, organized, and maintained. Ensure food quality, product consistency, and presentation standards are met in accordance with company recipes, brand standards, and guest expectations. Monitor inventory levels, assist with ordering, receiving, stocking, and controlling food and supply costs while minimizing waste. Maintain compliance with all company policies, brand standards, airport regulations, food safety requirements, sanitation standards, and applicable federal, state, and local regulations. Monitor and maintain quality assurance, food safety, loss prevention, and operational records, ensuring required documentation is accurate and up to date. Recruit, interview, onboard, train, coach, and develop associates to build a high-performing and engaged team. Support performance management activities, including coaching, counseling, recognition, performance evaluations, and corrective action processes. Foster positive employee relations by addressing workplace concerns, resolving conflicts, and promoting a culture of teamwork, accountability, and respect. Ensure adherence to safe food handling procedures, proper hygiene practices, workplace safety standards, and security requirements. Assist in maintaining restaurant equipment and facilities by coordinating inspections, preventive maintenance, and repairs as needed. Maintain awareness of airport operations, passenger volume trends, and business demands to ensure the restaurant is prepared to meet guest needs efficiently. Support restaurant leadership in achieving financial, operational, and guest satisfaction objectives. Perform other duties and special projects as assigned. The qualifications listed below are representative of those required to successfully perform the essential duties and responsibilities of this position. Education & Experience High school diploma or equivalent required. Completion of a technical school program, culinary program, restaurant management program, or company-sponsored leadership training is highly preferred. Minimum of three (3) years of restaurant, food service, or hospitality experience required. Minimum of two (2) years of supervisory, lead, or management experience in a restaurant or food service environment required. Demonstrated experience in team leadership, employee development, inventory management, cost control, and guest service. Strong knowledge of food safety, sanitation, and applicable regulatory requirements. Ability to work in a fast-paced environment while effectively managing multiple priorities and operational demands. Knowledge, Skills & Abilities Strong verbal and written communication skills with the ability to effectively interact with associates, guests, vendors, and business partners. Proficiency in Microsoft Office applications, including Word, Excel, and PowerPoint, with the ability to prepare reports, spreadsheets, presentations, and other business documents. Ability to manage multiple priorities and work effectively in a fast-paced, high-volume environment. Strong organizational skills with exceptional attention to detail and follow-through. Demonstrated analytical, problem-solving, and decision-making abilities with the capacity to resolve issues and drive results. Strong interpersonal, team-building, and leadership skills with the ability to motivate, coach, and develop associates. Knowledge of restaurant operations, including food safety, sanitation, labor management, inventory control, and guest service standards. Ability to interpret and analyze sales reports, operational metrics, and Profit & Loss (P&L) statements to support business objectives. Ability to lead by example and foster a positive, inclusive, and high-performing work environment. Excellent customer service skills with the ability to effectively handle guest concerns and maintain positive relationships. Ability to obtain and maintain required certifications, including ServSafe Food Protection Manager and alcohol awareness certifications, as applicable. Ability to adapt to changing business needs and maintain operational excellence while meeting company, brand, and regulatory requirements. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Frequently stand, walk, bend, reach, twist, and perform repetitive hand and arm movements throughout the workday. Regularly lift, carry, push, pull, and move items weighing up to 50 pounds. Occasionally stoop, kneel, crouch, crawl, climb, and work in confined spaces. Frequently use hands and fingers to handle, grasp, and operate kitchen equipment, tools, and supplies. Maintain the ability to communicate effectively and observe details in a fast-paced restaurant environment. Occasionally taste and smell food products to ensure quality and consistency standards are met. Work in varying temperatures, including exposure to heat, steam, cold storage areas, and kitchen equipment. Ability to work extended shifts, including nights, weekends, holidays, and peak business periods as needed.

Description

Purpose/Position Summary : Support the operation of restaurant by brewing coffee beverages, general labor, cash handling, food prep, and cooking duties required to operate a restaurant. Essential Duties/Responsibilities: Adhere to all company policies as they relate to the company’s cash handling and standard operations procedure, personal appearance standard, person conduct, and employee/guest relations. Maintains cleanliness of restaurants, which includes but is not limited to trash removal, dishwashing, sweeping and mopping floors, cleaning tables, countertops, food prep area, display cases and restaurant equipment. Understand brewing concepts. Understand coffee bean and water quality. The ability to serve and create appealing beverages is essential Stocks and rotates product, maintains storeroom organization. Performs restaurant opening duties to include but not limited to food preparation, stocking and rotating product, setting up displays, etc. Performs restaurant closing duties to includes but is not limited to storing product, cleaning restaurant and restaurant equipment. Performs food preparation duties. Cook product according to recipe. Ensuring each customer receives outstanding service by providing friendly environment, which includes greeting and acknowledging ever customer, maintaining outstanding standards, solid product knowledge, and all other aspects of customer service. Maintaining an awareness of all promotions and advertisements. Verifying register and completing appropriate paperwork at opening and closing. Following procedures for cash, charge, traveler’s checks and voucher sales. Processing voids promptly and by procedure. Delivering product knowledge to customer. Communicating customer requests to management. Maintaining orderly appearance of register area and supplies stocked. Utilizing information from Standard Operations Procedures manuals to adhere to company policies. Any other tasks as assigned from time to time by any manager. Decision-Making Authority : Position exercises some judgment daily in administering accounting transactions and in providing information to managers. Qualifications : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education/Previous Experience : High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. Availability to work flexible hours and work week required. Language Skills : Ability to read and comprehend simple instructions. Ability to effectively communicate information individually and in small group situations to customers and co‑workers. Also, the ability to understand the English language both written and verbal. Mathematical Skills : Ability to add, subtracts, multiply and divide in all units of measure, using whole numbers, common fractions and decimals. Reasoning Ability : Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Physical Demands : The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools or controls; and talks or hears. Specific vision abilities required by this job include close vision. Continuous standing (100%), walking (50%), lifting and carrying (0-60 lb.), frequent reaching/ grasping/ handling, frequent pushing and pulling (0-60 lb.), frequent stooping/ bending/ crouching. Work Environment : The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Knowledgeable of workplace safety and procedures. Travel : No travel required.