Sarbanes Oxley Manager manages an organization's auditing strategy and activities for regulatory compliance. Develops and implements internal controls, best practices, and strategies to identify process deficiencies and implement improvements. Being a Sarbanes Oxley Manager prepares for and participates in external regulatory inspections and internal audits. Ensures that all required regulatory reporting meets content and scheduling requirements. Additionally, Sarbanes Oxley Manager incorporates document reviews, protocol reviews, validation reviews, and training programs as part of auditing processes. Maintains an up-to-date and in-depth knowledge base of the financial regulations, required processes, and industry/regulatory agency standards that govern a business or a product. Requires a bachelor's degree. Typically reports to a head of a unit/department. The Sarbanes Oxley 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 Sarbanes Oxley 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)
Job Title: Manager
General Description of Job:
A Manager directly supports the General Manger and all Zaxby’s team members as an active leader who embodies the Zaxby’s mission statement, core values, and company culture. The Manager controls all FOH and BOH aspects of the restaurant and maintains the highest standards of food quality, customer service, and safety while controlling the flow of business. Work includes constant training sessions for all employees to guarantee that correct operational procedures are practiced. The Manager is dedicated to customer service and proactively working to exceed guest expectations in their dining experience. The Manager is an expert on daily administrative duties, all safety procedures, and all maintenance procedures. The Manager understands the business aspects of managing a restaurant including labor costs, food waste costs, and inventory management. The Manager supervises up to 15 employees, communicates well the company objectives, and offers performance feedback in a positive manner. The Manager works under supervision of the General Manager, but can make own decisions when required for the success of the Zaxby’s operations. A Manager is to be trained and certified in the role of Manager under the guidelines set forth by Zaxby’s.
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