Domino's Franchise
Overview
General Manager JOB DUTIES
Operate all equipment, stock ingredients from delivery area to storage, work area, walk-in cooler, prepare all products, use all proprietary technology, receive and process telephone orders, take inventory and complete associated paperwork, clean equipment and facility approximately daily. Responsible for orientation for new hires as well as continued on‑the‑job training for all other employees on store products and procedures. Responsible for inventory counts, scheduling and staffing the store, and managing food and labor during their shift. Must have good communication skills to lead an effective team; ability to comprehend and give correct written instructions; ability to communicate verbally with customers and co-workers to process orders over the phone and in person. ESSENTIAL FUNCTION/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 make precise movements rapidly and accurately 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. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from ovens up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING : Talking and hearing on the telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERMENTS : 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. STANDING : Most tasks are performed from a standing position. Walking surfaces include ceramic tile with linoleum in some food process areas. Height of work surfaces is between 36” and 48”. WALKING : Walking is generally in short distances for short durations. Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer’s location. SITTING : Paperwork is normally completed in an office at a desk or table. LIFTING : Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions 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. During delivery, carry pizzas, sides, and beverages while performing “walking” and “climbing” duties. DRIVING : Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. PUSHING : Pushing is performed to move trays placed on dollies. A stack of trays on a dolly is approximately 24”–30” and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING : Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Navigation of five or more flights of stairs may be required during delivery. 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 is approximately 40-45 seconds at a time, repeated during the day. Forward bending is also present at the front counter when stocking ingredients. CROUCHING/SQUATTING : Performed occasionally to stock shelves and to clean low areas. REACHING : Reaching is performed continuously; up, down, and forward. Workers reach above 72” occasionally to turn on/off oven controls, change prices on signs, and lift and lower objects to and from shelves. Workers reach down to scoop cornmeal, wash dishes, or obtain topping ingredients, clean work surfaces, or answer phones. HAND TASKS : Eye-hand coordination is essential. Frequent use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Use of pizza peel, rolling cutter; pinching is required in assembling cardboard pizza boxes. Ability to grasp cans, phone, pizza cutter, pizza peel, and pizza boxes. MACHINE, TOOLS, EQUIPMENT, WORK AIDS : Pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. TECHNOLOGY : All employees must use Domino’s technology implemented by the company. Drivers use the Driver app, CSR use the Domino’s Digital Shoulder Surf (DSS), and all employees use Domino’s Car Side Delivery. Qualifications
Qualifications:
Additional Information All your information will be kept confidential according to EEO guidelines.
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General Manager JOB DUTIES
Operate all equipment, stock ingredients from delivery area to storage, work area, walk-in cooler, prepare all products, use all proprietary technology, receive and process telephone orders, take inventory and complete associated paperwork, clean equipment and facility approximately daily. Responsible for orientation for new hires as well as continued on‑the‑job training for all other employees on store products and procedures. Responsible for inventory counts, scheduling and staffing the store, and managing food and labor during their shift. Must have good communication skills to lead an effective team; ability to comprehend and give correct written instructions; ability to communicate verbally with customers and co-workers to process orders over the phone and in person. ESSENTIAL FUNCTION/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 make precise movements rapidly and accurately 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. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from ovens up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING : Talking and hearing on the telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERMENTS : 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. STANDING : Most tasks are performed from a standing position. Walking surfaces include ceramic tile with linoleum in some food process areas. Height of work surfaces is between 36” and 48”. WALKING : Walking is generally in short distances for short durations. Delivery personnel must travel between the store and the delivery vehicle and from the delivery vehicle to the customer’s location. SITTING : Paperwork is normally completed in an office at a desk or table. LIFTING : Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions 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. During delivery, carry pizzas, sides, and beverages while performing “walking” and “climbing” duties. DRIVING : Deliver pizzas within a designated delivery area. A team member may make several deliveries per shift. PUSHING : Pushing is performed to move trays placed on dollies. A stack of trays on a dolly is approximately 24”–30” and requires a force of up to 7.5 pounds to push. Trays may also be pulled. CLIMBING : Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Navigation of five or more flights of stairs may be required during delivery. 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 is approximately 40-45 seconds at a time, repeated during the day. Forward bending is also present at the front counter when stocking ingredients. CROUCHING/SQUATTING : Performed occasionally to stock shelves and to clean low areas. REACHING : Reaching is performed continuously; up, down, and forward. Workers reach above 72” occasionally to turn on/off oven controls, change prices on signs, and lift and lower objects to and from shelves. Workers reach down to scoop cornmeal, wash dishes, or obtain topping ingredients, clean work surfaces, or answer phones. HAND TASKS : Eye-hand coordination is essential. Frequent use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Use of pizza peel, rolling cutter; pinching is required in assembling cardboard pizza boxes. Ability to grasp cans, phone, pizza cutter, pizza peel, and pizza boxes. MACHINE, TOOLS, EQUIPMENT, WORK AIDS : Pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. TECHNOLOGY : All employees must use Domino’s technology implemented by the company. Drivers use the Driver app, CSR use the Domino’s Digital Shoulder Surf (DSS), and all employees use Domino’s Car Side Delivery. Qualifications
Qualifications:
Additional Information All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr