Domino's
General Manager (08315) – 3430 Ocean View Blvd
1 week ago Be among the first 25 applicants
Responsibilities
Operate all store equipment
Stock ingredients from delivery area to storage, work area, and walk‑in cooler
Prepare all products
Use proprietary technology
Receive and process telephone orders
Take inventory and complete associated paperwork
Clean equipment and facility approximately daily
Orient new hires and provide ongoing on‑the‑job training for all employees on store products and procedures
Conduct inventory counts
Create schedule and staff the store
Manage food and labor during staff's shift
Communicate effectively to lead an effective team
Provide accurate written instructions
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 a 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 °F in cooler to 90 °F or higher in some work areas, with sudden changes in temperature. Exposure to fumes from food odors, cornmeal dust, cramped quarters including walk‑in cooler, hot surfaces or tools up to 500 °F, sharp edges, and moving mechanical parts.
Sensing: Talking and hearing on the telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.
Temperaments: Ability to direct activities, perform repetitive tasks, work with others under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Standing: Most tasks are performed from a standing position. Walking surfaces include ceramic‑tile “bricks” with linoleum in some food processing areas. Height of work surfaces is between 36 in. and 48 in.
Walking: Short distances and 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 with a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 lb with dimensions up to 3 ft. × 1.5 ft. Cases are usually lifted from floor and stacked onto shelves up to 72 in. high.
Carrying: Large cans weighing 3 lb 7 oz are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 lb is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances and weigh approximately 12 lb 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 in. and requires a force of up to 7.5 lb to push. Trays may also be pulled.
Climbing: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required.
Stooping/Bending: Forward bending at the waist is necessary at the pizza assembly station. Duration of this position is approximately 40‑45 s at a time, repeated continuously during the day. Forward bending is also present at the front counter when stocking ingredients.
Crouching/Squatting: Performed occasionally to stock shelves and to clean low areas.
Reaching: Reaching is performed continuously; up, down, and forward. Workers reach above 72 in. occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reach down to perform tasks such as scooping cornmeal from a plastic barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
Hand Tasks: Eye‑hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing a pizza from the oven and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.
Machine, tools, equipment, work aids: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
Technology: All employees must use any and all Domino’s technology implemented by the Company. All drivers must use the Driver app. All CSR must use the Domino’s Digital Shoulder Surf (DSS). All employees must use the Domino’s Car Side Delivery.
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr
Responsibilities
Operate all store equipment
Stock ingredients from delivery area to storage, work area, and walk‑in cooler
Prepare all products
Use proprietary technology
Receive and process telephone orders
Take inventory and complete associated paperwork
Clean equipment and facility approximately daily
Orient new hires and provide ongoing on‑the‑job training for all employees on store products and procedures
Conduct inventory counts
Create schedule and staff the store
Manage food and labor during staff's shift
Communicate effectively to lead an effective team
Provide accurate written instructions
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 a 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 °F in cooler to 90 °F or higher in some work areas, with sudden changes in temperature. Exposure to fumes from food odors, cornmeal dust, cramped quarters including walk‑in cooler, hot surfaces or tools up to 500 °F, sharp edges, and moving mechanical parts.
Sensing: Talking and hearing on the telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.
Temperaments: Ability to direct activities, perform repetitive tasks, work with others under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions.
Standing: Most tasks are performed from a standing position. Walking surfaces include ceramic‑tile “bricks” with linoleum in some food processing areas. Height of work surfaces is between 36 in. and 48 in.
Walking: Short distances and 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 with a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 lb with dimensions up to 3 ft. × 1.5 ft. Cases are usually lifted from floor and stacked onto shelves up to 72 in. high.
Carrying: Large cans weighing 3 lb 7 oz are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 lb is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances and weigh approximately 12 lb 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 in. and requires a force of up to 7.5 lb to push. Trays may also be pulled.
Climbing: Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required.
Stooping/Bending: Forward bending at the waist is necessary at the pizza assembly station. Duration of this position is approximately 40‑45 s at a time, repeated continuously during the day. Forward bending is also present at the front counter when stocking ingredients.
Crouching/Squatting: Performed occasionally to stock shelves and to clean low areas.
Reaching: Reaching is performed continuously; up, down, and forward. Workers reach above 72 in. occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reach down to perform tasks such as scooping cornmeal from a plastic barrel or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.
Hand Tasks: Eye‑hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing a pizza from the oven and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes.
Machine, tools, equipment, work aids: Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.
Technology: All employees must use any and all Domino’s technology implemented by the Company. All drivers must use the Driver app. All CSR must use the Domino’s Digital Shoulder Surf (DSS). All employees must use the Domino’s Car Side Delivery.
All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr