Domino's
General Manager(08176) - 2015 N. Hollywood Way
Domino's, Burbank, California, United States, 91520
General Manager (08176) – 2015 N. Hollywood Way
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.
Orient new hires and provide continued on‑the‑job training for all other employees on store products and procedures.
Maintain inventory counts.
Create and staff the schedule for the store.
Manage food and labor while others are in charge of their shift.
Demonstrate good communication skills to lead an effective team.
Comprehend and give correct written instructions.
Communicate verbally with customers and coworkers to process orders both over the phone and in person.
Essential Function & Skills
Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator).
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 confidently.
Ability to enter orders using a computer keyboard or touch screen.
Work Conditions
Exposure to:
Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36°F in cooler to 90°F and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk‑in cooler. Hot surfaces/tools from up to 500°F or higher. Sharp edges and moving mechanical parts.
Sensing:
Talking and hearing on the telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.
Temperaments:
Ability to direct activities, perform repetitive tasks, work along and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Standing:
Most tasks performed from a standing position. Walking surfaces include ceramic tile “bricks” with linoleum in some food process areas. Height of work surfaces between 36” and 48”.
Walking:
Walking 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 normally completed in an office at a desk or table.
Lifting:
Bulk product deliveries 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 usually lifted from floor and stacked onto shelves up to 72”.
Carrying:
Large cans, weighing 3 pounds, 7 ounces, carried from workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances and weigh approx 12 pounds per tray. During delivery, carry pizzas, sides, beverages while walking and climbing duties.
Driving:
Deliver pizzas within a designated delivery area. May make several deliveries per shift.
Pushing:
Pushing performed to move trays placed on dollies. Stack of trays on dolly ~24”–30” requiring force of up to 7.5 pounds to push. Trays may also be pulled.
Climbing:
Team members must occasionally navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery may navigate five or more flights of stairs.
Stooping / Bending:
Forward bending at waist necessary at pizza assembly station. Toe room present; workers cannot flex knees while standing at station. Duration approx 40–45 seconds at a time, repeated continuously throughout day. Also at front counter when stocking ingredients.
Crouching / Squatting:
Performed occasionally to stock shelves and clean low areas.
Reaching:
Reaching continuously up, down, forward. Workers reach above 72” occasionally to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Reach down to scoop cornmeal from plastic barrel or wash dishes. Reach forward when obtaining toppings, cleaning surfaces or answering phones.
Hand Tasks:
Constant eye‑hand coordination. Use of hands continuous. Frequent activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Must manipulate pizza peel when removing pizza from oven; use rolling cutter. Frequent pinching required during assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, pizza boxes.
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr
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.
Orient new hires and provide continued on‑the‑job training for all other employees on store products and procedures.
Maintain inventory counts.
Create and staff the schedule for the store.
Manage food and labor while others are in charge of their shift.
Demonstrate good communication skills to lead an effective team.
Comprehend and give correct written instructions.
Communicate verbally with customers and coworkers to process orders both over the phone and in person.
Essential Function & Skills
Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator).
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 confidently.
Ability to enter orders using a computer keyboard or touch screen.
Work Conditions
Exposure to:
Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36°F in cooler to 90°F and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk‑in cooler. Hot surfaces/tools from up to 500°F or higher. Sharp edges and moving mechanical parts.
Sensing:
Talking and hearing on the telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.
Temperaments:
Ability to direct activities, perform repetitive tasks, work along and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Standing:
Most tasks performed from a standing position. Walking surfaces include ceramic tile “bricks” with linoleum in some food process areas. Height of work surfaces between 36” and 48”.
Walking:
Walking 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 normally completed in an office at a desk or table.
Lifting:
Bulk product deliveries 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 usually lifted from floor and stacked onto shelves up to 72”.
Carrying:
Large cans, weighing 3 pounds, 7 ounces, carried from workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances and weigh approx 12 pounds per tray. During delivery, carry pizzas, sides, beverages while walking and climbing duties.
Driving:
Deliver pizzas within a designated delivery area. May make several deliveries per shift.
Pushing:
Pushing performed to move trays placed on dollies. Stack of trays on dolly ~24”–30” requiring force of up to 7.5 pounds to push. Trays may also be pulled.
Climbing:
Team members must occasionally navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery may navigate five or more flights of stairs.
Stooping / Bending:
Forward bending at waist necessary at pizza assembly station. Toe room present; workers cannot flex knees while standing at station. Duration approx 40–45 seconds at a time, repeated continuously throughout day. Also at front counter when stocking ingredients.
Crouching / Squatting:
Performed occasionally to stock shelves and clean low areas.
Reaching:
Reaching continuously up, down, forward. Workers reach above 72” occasionally to turn on/off oven controls, change prices on sign, lift and lower objects to/from shelves. Reach down to scoop cornmeal from plastic barrel or wash dishes. Reach forward when obtaining toppings, cleaning surfaces or answering phones.
Hand Tasks:
Constant eye‑hand coordination. Use of hands continuous. Frequent activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Must manipulate pizza peel when removing pizza from oven; use rolling cutter. Frequent pinching required during assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, pizza boxes.
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr