Job Description You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. ESSENTIAL FUNCTIONS/SKILLS Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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. 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 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and 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 reaching 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 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. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From customer service representative to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!
May 27, 2024
Full time
Job Description You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. ESSENTIAL FUNCTIONS/SKILLS Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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. 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 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and 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 reaching 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 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. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From customer service representative to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 27, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description Job Duties Operate all equipment Stock ingredients from delivery area to storage, work area, walk-in cooler prepare products receive and process telephone orders take inventory complete associated paperwork clean equipment and facility approximately daily. Communication Skills must have the ability to comprehend and give correct written instruction. ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential skills ability to add, subtract, multiply, and divide accurately and quickly( may use calculator). Must be able to make correct change. Verbal, written, and telephone skills to take and process order. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movement with speed. ability to enter orders using a computer keyboard or touch screen. Standing most tasks are performed from a standing position. Walking surfaces include ceramic tile or brick with linoleum in some food process areas. The height of work surfaces is between 36" an 48". Walking Walking is generally in short distances for short periods Sitting Paper work is normally completed in the office at a desk or table. Lifting Bulk product deliveries are made three time a week or more and are unloaded by team members using hand trucks. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimension of up to 3' X 1.5'. cases are usually lifted from the floor and stocked onto shelves up to 72" high. large cans, weighing 3 pounds 7 ounces are carried from the work station to storage shelf's. occasionally pizza sauce weighing 30 pounds are carried from the storage area to the front of the store. Tray of pizza dough are carried no more than two at a time over short distances, and weighing about 12 pounds per tray. Climbing Team members must infrequently navigate stairs or climb a ladder to change light bulbs, or clean ovens; wash walls. Stooping/bending Forward bending at the waist is necessary at the pizza prep table, Toe room is present, but workers are unable to flex at the knee while standing at this position Duration of this position is about 30 to 45 seconds at one time, repeated continuously during the day. forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting performed occasionally to stock shelve and to clean low areas Reaching Performed continuously up and down and forward. workers reach above 72" occasionally to turn on/off controls, and lift and lower objects to and from shelves. Works reaching down to perform such task as scooping corn meal from the barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering the phones. Hand Tasks hand-eye coordination is essential. use of both hands is continuous during the day. Frequently activities require use of both hands. Shaping pizza dough requires both hands and a forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven and when folding cardboard boxes. Frequent and /or forceful pinching is required in the folding of boxes. team member must be able to grasp cans, phones, the pizza cutter, and pizza peel, and boxes. Tool and Equipment team member may be required to utilize pens, computer, telephones, calculator, pizza cutters, and pizza.
May 27, 2024
Full time
Job Description Job Duties Operate all equipment Stock ingredients from delivery area to storage, work area, walk-in cooler prepare products receive and process telephone orders take inventory complete associated paperwork clean equipment and facility approximately daily. Communication Skills must have the ability to comprehend and give correct written instruction. ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential skills ability to add, subtract, multiply, and divide accurately and quickly( may use calculator). Must be able to make correct change. Verbal, written, and telephone skills to take and process order. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movement with speed. ability to enter orders using a computer keyboard or touch screen. Standing most tasks are performed from a standing position. Walking surfaces include ceramic tile or brick with linoleum in some food process areas. The height of work surfaces is between 36" an 48". Walking Walking is generally in short distances for short periods Sitting Paper work is normally completed in the office at a desk or table. Lifting Bulk product deliveries are made three time a week or more and are unloaded by team members using hand trucks. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimension of up to 3' X 1.5'. cases are usually lifted from the floor and stocked onto shelves up to 72" high. large cans, weighing 3 pounds 7 ounces are carried from the work station to storage shelf's. occasionally pizza sauce weighing 30 pounds are carried from the storage area to the front of the store. Tray of pizza dough are carried no more than two at a time over short distances, and weighing about 12 pounds per tray. Climbing Team members must infrequently navigate stairs or climb a ladder to change light bulbs, or clean ovens; wash walls. Stooping/bending Forward bending at the waist is necessary at the pizza prep table, Toe room is present, but workers are unable to flex at the knee while standing at this position Duration of this position is about 30 to 45 seconds at one time, repeated continuously during the day. forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting performed occasionally to stock shelve and to clean low areas Reaching Performed continuously up and down and forward. workers reach above 72" occasionally to turn on/off controls, and lift and lower objects to and from shelves. Works reaching down to perform such task as scooping corn meal from the barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering the phones. Hand Tasks hand-eye coordination is essential. use of both hands is continuous during the day. Frequently activities require use of both hands. Shaping pizza dough requires both hands and a forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven and when folding cardboard boxes. Frequent and /or forceful pinching is required in the folding of boxes. team member must be able to grasp cans, phones, the pizza cutter, and pizza peel, and boxes. Tool and Equipment team member may be required to utilize pens, computer, telephones, calculator, pizza cutters, and pizza.
Job Description ABOUT THE JOB You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members You must be 18 years of age or older • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. • Take inventory and complete associated paperwork. • Clean equipment and facility approximately daily. 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. Essential Functions/Skills • Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). • Must be able to make correct monetary change. • Verbal, writing, and telephone skills to take and process orders. • Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. • 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. • Sharp edges and moving mechanical parts. SENSING • Talking and hearing on telephone. • Near and mid-range vision for most in-store tasks. • Depth perception. • Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing • Most tasks are performed from a standing position. • Walking for short distances, for short durations. • Surfaces include ceramic tile bricks with linoleum in some food process areas. • Height of work surfaces is between 36 and 48. 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' x 1.5'. • Cases are usually lifted from floor and stacked onto shelves up to 72 high. 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. Pushing • 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 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 and perform maintenance. ADDITIONAL JOB DETAILS 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 30 - 45 seconds at one time, repeated continuously during the day. • Forward bending is also present at the front counter and 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 reaching 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOB You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members You must be 18 years of age or older • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. • Take inventory and complete associated paperwork. • Clean equipment and facility approximately daily. 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. Essential Functions/Skills • Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). • Must be able to make correct monetary change. • Verbal, writing, and telephone skills to take and process orders. • Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. • 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. • Sharp edges and moving mechanical parts. SENSING • Talking and hearing on telephone. • Near and mid-range vision for most in-store tasks. • Depth perception. • Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing • Most tasks are performed from a standing position. • Walking for short distances, for short durations. • Surfaces include ceramic tile bricks with linoleum in some food process areas. • Height of work surfaces is between 36 and 48. 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' x 1.5'. • Cases are usually lifted from floor and stacked onto shelves up to 72 high. 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. Pushing • 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 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 and perform maintenance. ADDITIONAL JOB DETAILS 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 30 - 45 seconds at one time, repeated continuously during the day. • Forward bending is also present at the front counter and 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 reaching 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 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.
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description ABOUT THE JOB You've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOB You've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
May 27, 2024
Full time
Job Description ABOUT THE JOBYou've been working your way up in the restaurant world for awhile. Maybe you even have a little college under your belt on the subject. Whatever the case may be, you know you want to manage a restaurant. Which is perfect for us because we (we being Domino's Pizza; maybe you've heard of us.) just happen to have some open positions. Either way, you're going to get the same deal - a job that's fun and challenging, where you can learn and grow. Domino's has thousands of stores all over the world, which means that no matter which job you pick, there's always somewhere to move up. Domino's Pizza is the industry leader in pizza delivery. With your help, we can keep it that way. For more information, Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance& punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From delivery driver to management, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile"bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinc h ing is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 27, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinc h ing is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
May 27, 2024
Full time
Job Description Overview We are looking for a highly motivated and analytical individual to join our team as the Senior Food and Beverage Manager. This individual is an initiative-taking solution seeker, they lead by example, don't settle for the normal, and continuously encourage and engage their team members. They will assist in providing the strategic leadership required to achieve the fiduciary and quality goals for the Food and Beverage operations. They will ensure the effective and efficient operation of all facets of Food and Beverage operations, while improving on the current model and be responsible for managing in a manner consistent with the mission, operating philosophy, standards, and values of the Benchmark. The David Rubenstein Forum is a University-wide facility for scholarly and academic discourse on campus. The venue supports and promotes inquiry, the open exchange of ideas, and the power of academic, interdisciplinary convening. The Forum is located at the intersection of East 60th Street and Woodlawn Avenue. It serves as a place where scholars gather and exchange ideas through activities that range from talks and workshops to multi-day conferences that span academic disciplines. The facility provides spaces and amenities that are not currently available on campus, including highly collaborative, well-appointed meeting and event rooms commensurate with the types of conferences, special events, workshops, and meetings that University faculty and academic departments host. The building has a sustainable design target of LEED Gold.ESSENTIAL FUNCTIONS: Serves as manager-on-duty when present and supervise staff to ensure service standards are consistently met or exceeded. Open and close the restaurant or banquets as needed, with a minimum of one restaurant closing shift per week. Monitor customer feedback, resolve issues, and strive to continuously improve the overall dining experience for gue Manage complaints from staff by creating and providing solutions that will result in a positive outcome. Assist the Director of Operations in managing the operating budget; monitors and takes corrective action as necessary to help assure that budgeted sales and cost goals are attained. Assist the Banquets Management team as needed within the banquet operation. Acts as Banquet MOD in their absence if applicable. Assures a high standard of appearance, setup, and cleanliness of dining areas; and takes necessary action to correct any issues in a timely manner. Maintain health and safety standards in compliance with City of Chicago Department of Public Health code. Create staff schedules to ensure efficiency is met and budgeted labor is not exceeded. Manages and properly codes product invoices before submitting to the Accounting Department. Manage inventory, par levels, and purchasing for the restaurant and banquets to ensure we have all products in house to execute successful service in all F&B outlets. Perform and manage month end inventory. Responsible for the acquisition and recruitment of front of house staff, including advertising, interviewing, hiring, and training of all personnel. Creates and implements Skills Training Outlines for all operational roles and duties. Consults daily with the Executive Chef and Sous Chef to obtain daily menu updates, maintain food quality, menu integrity. Consult weekly with Director of Banquets and other administrators to help assure the highest level of efficiency in F&B Operations. Implement strategies to maximize restaurant sales and profitability. Responsible for the maintenance, programming and daily functionality of equipment including but not limited to point-of-sale terminals and printers, reservation platform, credit card processors, beer taps, beverage coolers, dishwasher, coffee and espresso maker, soda, and ice machines. Oversee and run daily Pre-shift meetings to inspire, inform and educate the staff on daily F&B menu offerings, guests dining needs and steps of service. Host weekly Managers meeting to present service and operational initiatives and current events. Oversee large party, semiprivate and private bookings of Bar David, from initial inquiry, menu planning and costing, to the day of execution. Assist with all events and attends BEO meetings to ensure proper execution of events. MARGINAL FUNCTIONS: Respond to any reasonable task assigned by your immediate supervisor or General Manager. Assist in all outlets and Banquets when needed. Other duties as assigned by Manager or Supervisor. Responsibilities QUALIFICATIONS: (EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE) †Bachelor's degree in Hospitality, Restaurant, or Culinary Management is preferred. †Five years of progressive restaurant and banquet event experience preferred. †Two years of management experience preferred. Previous experience as a Food and Beverage Manager in a luxury hotel and or full-service resort, a plus. †Open availability and flexible schedule, able to work evenings, weekends, and holidays when needed. †Knowledge of Microsoft Office: Excel, PowerPoint, Word, POS System(s) and online reservations sites required. †Manager Serve Safe certified with City of Chicago certification and BASSET certified within allotted time designated after starting position is required. †Ability to make quick decisions in high stress situations. †Excellent customer service skills. †Ability to lead, teach and mentor staff about proper service skills. †Pleasant and positive personality. †Well organized. †Proactive Manager with focus on accountability practices. PIf5baa-1284
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
May 27, 2024
Full time
Pay: $0 per year - $0 per year The Lodge Food & Beverage Manager understands and leads the daily operations of multiple F&B areas, ensuring guest satisfaction, staff engagement, safety and profitability initiatives are achieved within the lodge environment. The F&B Manager's key responsibilities include upholding brand standards in food safety/sanitation, cleanliness, staff scheduling & preparedness, training, inventory and guest service/presentation. The Food & Beverage Manager oversees multiple operations including restaurants, bars, quick-serve outlets and banquets in conjunction with fellow F&B Managers. Essential Daily Duties & Responsibilities: As assigned, oversees and takes ownership of the daily functions of the lodge restaurant and bar, quick service and daily functions of the lodge banquet operations per brand guidelines, completing all tasks necessary to achieve monthly KPI goals. Ensure all areas are strategically prepared for timely, thorough and profitable guest service interactions. Assists F&B leadership in achieving operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change. Actively participates and follows up in the proficient hiring, training, scheduling, coaching, and counseling, of Pack Members; communicating job expectations; planning, monitoring, giving feedback, and reviewing job contributions; enforcing policies and procedures consistent with the Great Wolf Lodge Handbook. Ensures compliance of Pack Member participation training courses in Great Wolf University. Supports frontline staff in anticipating and attending to guests needs to ensure maximum satisfaction. Partners with other F&B Leaders with supervising the preparation, presentation and timeliness of all foods and beverages in all venues of the Lodge; Ensure all items are prepared per recipe guidelines meeting flavor, quality, speed and service standards. Assists in each functional area during peak demand times as needed; to include all guest-facing roles in restaurants, bars, quick-service outlets and banquets. Partners with the Culinary and Purchasing Teams with storeroom, cooler and freezer organization to maintain designated par levels and adherence to all health code requirements; First-in/First-out protocols. Assists Director and Chef with controlling cost of goods sold through regular review of portion control and preparation quantities produced by frontline pack; Extends to activities designed to minimize waste. Ensures all F&B areas strictly and continuously adhere to all local and national standards of food handling, cleanliness, sanitation, organization and maintenance coinciding with the daily/weekly/monthly cleaning schedule and daily execution of Great Wolf internal safety audits. Works with other F&B Leaders and HR to ensure timely and accurate execution of scheduling and payroll activities. Monitors equipment operation, perform preventative maintenance, troubleshoot breakdowns, maintain supplies, and call for repairs as necessary through designated channels. Participates in weekly/monthly inventory procedures to ensure budgeted controllable costs are not exceeded and appropriate pars are maintained. Conducts department pre-shift meetings and service audits at designated timelines; course-correct service components as needed to ensure guest satisfaction scores and company standards are achieved. Ensures lodge complies and meets all minimum score goals for scheduled and non-scheduled safety inspections. Basic Qualifications & Skills: High School diploma or equivalent experience Minimum of 1+ years leadership experience in food & beverage, organizing a team for optimal customer service Must be flexible regarding scheduling based on business demands, including nights, weekends and Holidays as needed Experienced in driving business, revenue, control cost, guest satisfaction and employee engagement Demonstrated experience leading teams to achieve/exceed goals Strong attention to detail and time management skills Comprehensive knowledge of food and beverage preparation, service standards, guest relations, and etiquette Desktop and similar hospitality software (Familiarity with Microsoft Office Suite, payroll systems, POS) Successful completion of criminal background check and drug screen Highly proficient with food safety and sanitation practices, rules and regulations Desired Qualifications & Traits: Bachelor's degree in hospitality, business, or related field Preferably 2 years in a similar role Manager-level certification from nationally accredited food safety training program Manager-level certification from nationally accredited alcohol awareness & safety training program Effective communication and ability to resolve conflict; Proven teamwork Training and/or experience with hands-on kitchen and bar equipment maintenance Prior management experience in hotel/resort industry Strong analytical skills - Understand and react appropriately to key business indicators Prior experience developing and implementing plans to ensure a safe work environment in compliance with appropriate regulations (i.e. - Ergonomics, Emergency Response, Injury and Illness Prevention, and Hazard Communication Plans) Physical Requirements: Able to lift up to 30 lbs. Able to bend, stretch, and twist Able to stand for long periods of time Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
May 26, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
May 26, 2024
Full time
The Torchy's legacy began in Austin, Texas in 2006 with an idea, a dedicated executive chef and a food trailer to now operating in dozens of locations across multiple states. OUR MISSION: Be Damn Good. OUR VISION: Serve people the best damn tacos. OUR WHY: Passion. OUR MOTTO: Devil is in the details. Here's what we need: We're looking for talented Assistant Managers who are committed to providing a best-in-class guest experience, Team Member focused, and passionate about our Damn Good food and drinks. We want leaders who are motivated and thrive in a high-energy, high-volume restaurant. Our Assistant Managers (AM) can lead in both the Back of the House (BOH) and Front of the House (FOH). What you'll be doing: Assisting the Management Team in making sure the restaurant operates efficiently and effectively Going above and beyond to ensure a positive experience for our guests by solving guest issues, and opportunities, as they arise Supporting the Management Team in developing and leading initiatives that build sales, profitability, and store performance Overseeing cash handling responsibilities by ensuring secure safe handling Ensuring all reports, documentation, and other information required by support office departments are submitted in a timely and accurate manner Safeguarding food safety and sanitation standards while ensuring quality is maintained Maintaining a working knowledge of all recipes, products, and production procedures Assisting Kitchen Manager with purchasing food products, overseeing correct invoicing, storage, and sealing of food products to ensure quality and freshness at all times Maintaining an impressively clean restaurant Motivating and leading all Team Members in a way that supports our Torchy's Values QUE-SO here's what you'll need: 2+ years of restaurant management (including full service, fast food, or convenience) preferred Required state alcohol-server and Manager ServSafe certifications Ability to work a minimum of 35 hours per week and work flexible hours to manage and operate the restaurant effectively Open to varied work schedules and hours depending on business needs Competency of basic computer functions An understanding of training and development concepts Ability to foster teamwork Bilingual a plus Must be able to use to lift, push, pull, or carry heavy objects up to 40 pounds Must be able to stand for several hours and walk for long periods of time Must be able to bend, stretch, twist, or reach for objects on shelves at various height levels Let's TACO 'bout why it pays to be a Torchy's Team Member: Pay range based on candidate experience Period based Bonus eligibility Access to all benefits including medical, dental, and vision plus 401(k) Paid Time Off (PTO) Never again wait for a paycheck! Torchy's is proud to be a DailyPay partner allowing you to access your pay as soon as the next day Damn Good food discount card for you AND your spouse Our attire is casual and we'll throw in some of the swag Incredible growth opportunities. This is more than just a job it's a Damn Good career! Day 1 access to exclusive discounts to shows, sporting events, hotels and much more Torchy's Family Foundation supports our fellow Team Members in times of need and crisis Bragging rights (Yeah, we're kind of a big deal!)
Job Description ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. ESSENTIAL FUNCTIONS/SKILLS Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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. 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 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and 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 reaching 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 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. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From customer service representative to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!
May 26, 2024
Full time
Job Description ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. 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. ESSENTIAL FUNCTIONS/SKILLS Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. 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 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". 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' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. 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. Pushing 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 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. 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 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and 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 reaching 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 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. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From customer service representative to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 26, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinc h ing is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 26, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinc h ing is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 26, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.
May 26, 2024
Full time
Job Description The following general description applies to all hourly store team members. Please read the detailed information listed below. Job Duties • Operate all equipment. • Stock ingredients from delivery area to storage, work area, walk-in cooler. • Prepare product. • Receive and process telephone orders. take inventory and complete associated paperwork. • Clean equipment and fao1ily approximately daily. Training Orientation and training provided on the job. Communication (phone number removed) Ability to comprehend and give correct written instructions. Ability to commu- nicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills Ability to add, subtract, multiply, and divide accurately and quickly may use calculator . Must be able to make correct monetary change. Verbal, writing, and telephone skills' 10 take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. Work Conditions EXPOSURE TO: Varying and sometimes adverse weather conditions when remov- ing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SEINSING: Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS: The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data; make judgments and decisions. Physical Demands 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. SITTING: Paperwork is normally completed in on office at a desk or table. LIFTlNG: Bulk product deliveries are mode twice a week or more and are un- loaded 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' x 1.5'. Cases are usually lifted from floor and stocked onto shelves up to 72" high. CARRYING: Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12 Pounds. 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 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. ' 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 30 to 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. CROUCHING/SQUATTING: Performed occasionally to stock shelves and to clean low areas. REACHING: Reaching is performed continuously; up, down and forward. Work- ers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining toppings, 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 monipulo1e a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or force of pinching is required in the as- sembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes - MACHINES, TOOLS, EQUIPMENT, WORK ALDS: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. In addition to the above, the following applies to team members in driver or store management positions.