Fleet Manager manages the acquisition, operations, and maintenance of the organization's fleet of motor vehicles. Oversees scheduling and dispatch operations for vehicles and drivers. Being a Fleet Manager evaluates, purchases, leases, and disposes of vehicles to maintain the fleet. Develops and maintains vendor and service provider relationships for fuel, maintenance, and other essential services. Additionally, Fleet Manager administers insurance policy coverage, negotiates agreements, and participates in claim resolution. Develops and implements safety, preventive maintenance, and accident prevention programs. Knowledge of OSHA, DOT, and fleet-specific regulations, licensing, registration, and reporting requirements. Manages the fleet expense reporting and budgets. May require a bachelor's degree or equivalent. Typically reports to a head of a unit/department. The Fleet Manager manages subordinate staff in the day-to-day performance of their jobs. True first level manager. Ensures that project/department milestones/goals are met and adhering to approved budgets. Has full authority for personnel actions. To be a Fleet Manager typically requires 5 years experience in the related area as an individual contributor. 1 - 3 years supervisory experience may be required. Extensive knowledge of the function and department processes. (Copyright 2024 Salary.com)
Description
General Summary: Supports the General manager by providing direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout a standard 50 to 55 hour workweek. Position reports to the General Manager and requires minimal supervision.
Essential Duties & Responsibilities:
Requirements
Required Knowledge, Skills, & Abilities:
Education & Experience: High School diploma or equivalency as determined by management.
Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.
Physical & Mental Requirements:
Working Conditions:
Position is in a climate-controlled establishment. Employees will be exposed to temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.
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