General Manager(08405) - 26500 W. Agoura Rd.

General Manager(08405) - 26500 W. Agoura Rd. Full-time Job Category Org: Store General Manager General Manager

JOB DUTIES

Operate all equipment, stock ingredients from delivery area to storage, work area, and walk-in cooler, prepare all products, use all proprietary technology, receive and process telephone orders, take inventory and complete associated paperwork, clean equipment and facility approximately daily. Responsible for orientation of new hires and ongoing training for all employees on store products and procedures. Responsible for inventory counts, creating schedules, staffing the store, running food and labor while managing shift responsibilities; requires strong communication skills, written and verbal instructions, and customer service skills for phone and in-person orders.

ESSENTIAL FUNCTION/SKILLS

Ability to add, subtract, multiply, and divide accurately and quickly; make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers for precise rapid movements; ability to enter orders using a computer keyboard or touch screen.

WORK CONDITIONS

EXPOSURE TO : Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36°F in cooler to 90°F 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 500°F or higher. Sharp edges and moving mechanical parts. SENSING : Talking and hearing on the telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERMENTS : Ability to direct activities, perform repetitive tasks, work along and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. 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 48”. WALKING : Walking is generally in short distances for short durations. Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer’s location. SITTING : Paperwork is normally completed in an office at a desk or table. 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. 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. During delivery, carry pizzas, sides, and beverages while performing walking and climbing duties. DRIVING : Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. PUSHING : Pushing is performed to move trays placed on dollies. A stack of trays on a dolly is approximately 24”–30” and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING : Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required. STOOPING/BENDING : Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 40–45 seconds at a time, repeated continuously during the day. Forward bending is also present at the front counter when stocking ingredients. CROUCHING/SQUATTING : Performed occasionally to stock shelves and to clean low areas. REACHING : Reaching is performed continuously; up, down, and forward. Workers reach above 72” occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reach down to perform such tasks as scooping cornmeal from a plastic barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. 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 a 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. MACHINE, TOOLS, EQUIPMENT, WORK AIDS : Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. TECHNOLOGY : All employees must use any and all Domino’s technology implemented by the Company. All drivers must use the Driver app; all CSR must make use of the Dominos Digital Shoulder surf (DSS), all employees must use the Domino’s Car Side Delivery. All your information will be kept confidential according to EEO guidelines. #J-18808-Ljbffr Domino's