Assistant Manager (07651) - North Central

Full-time Job Category Org: Store Assistant Manager Job Description Job Duties Operate all equipment. Stock ingredients from delivery area to storage, work area, and walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. Deliver product by car to the store and then to customers' doors. Deliver flyers and door hangers. Requirements Valid driver’s license with a safe driving record meeting company standards. Access to an insured vehicle which can be used for delivery. Must pass a background check and have open availability. Training Orientation and training provided on the job. Communication Skills Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co‑workers to process orders both over the phone and in person. Ability to train and lead. Essential Functions / Skills Perform basic math (add, subtract, multiply, divide) accurately and quickly. Make correct monetary change. Use verbal, written, and telephone skills to take and process orders. Possess motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Enter orders using a computer keyboard or touch screen. Maintain cost controls. Navigate maps and locate addresses within designated delivery area, including adverse terrain such as multi‑story buildings and private homes. Work Conditions Exposure to: Varying 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 up to 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. Temperaments: Ability to direct activities, perform repetitive tasks, work 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 with dimensions of up to 3' × 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72\" high. Carrying: Large cans (≈3 lb 7 oz) are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 lb 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, weighing approximately 12 lb per tray. Driving: Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. Pushing: Pushing is performed to move trays which are placed on dollies. A stack of trays on a dolly is approximately 24\"–30\" and requires a force of up to 7.5 lb 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 also present at the front counter when stocking ingredients. Squatting/Crouching: 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. #J-18808-Ljbffr Domino's