Domino's
Customer Service Rep(07707) - 4161 Voltaire Street
Domino's, San Diego, California, United States, 92189
Job Description
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° in cooler to 90°+ 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 up to 500° 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 is between 36” and 48”.
WALKING: 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, unloaded by hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds, dimensions up to 3’ x 1.5’. Cases usually lifted from floor and stacked onto shelves up to 72” high.
CARRYING: Large cans (3 lbs, 7 oz) carried from workstation to storage shelves. Occasionally, pizza sauce (30 lbs) carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances, weighing ~12 lbs per tray.
DRIVING: Deliver pizzas within designated delivery area; may make several deliveries per shift.
PUSHING: Trays placed on dollies; stack approx. 24”‑30” requiring up to 7.5 lbs force. Trays may also be pulled.
CLIMBING: Infrequent navigation of stairs or ladder to change prices on signs, wash walls, perform maintenance. Delivery may require navigation of five or more flights of stairs.
REACHING: Continuous reaching 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. Workers reach down to scoop cornmeal, wash dishes. Reach forward when obtaining topping ingredients, cleaning surfaces, answering phones.
HAND TASKS: Eye‑hand coordination essential; continuous hand use. Frequent use of forearms and wrists for shaping dough, manipulating pizza peel and rolling cutter. Frequent pinching in assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, and pizza boxes.
Additional Information All your information will be kept confidential according to EEO guidelines.
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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° in cooler to 90°+ 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 up to 500° 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 is between 36” and 48”.
WALKING: 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, unloaded by hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds, dimensions up to 3’ x 1.5’. Cases usually lifted from floor and stacked onto shelves up to 72” high.
CARRYING: Large cans (3 lbs, 7 oz) carried from workstation to storage shelves. Occasionally, pizza sauce (30 lbs) carried from storage room to front of store. Trays of pizza dough carried three at a time over short distances, weighing ~12 lbs per tray.
DRIVING: Deliver pizzas within designated delivery area; may make several deliveries per shift.
PUSHING: Trays placed on dollies; stack approx. 24”‑30” requiring up to 7.5 lbs force. Trays may also be pulled.
CLIMBING: Infrequent navigation of stairs or ladder to change prices on signs, wash walls, perform maintenance. Delivery may require navigation of five or more flights of stairs.
REACHING: Continuous reaching 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. Workers reach down to scoop cornmeal, wash dishes. Reach forward when obtaining topping ingredients, cleaning surfaces, answering phones.
HAND TASKS: Eye‑hand coordination essential; continuous hand use. Frequent use of forearms and wrists for shaping dough, manipulating pizza peel and rolling cutter. Frequent pinching in assembly of cardboard pizza boxes. Must grasp cans, phone, pizza cutter, pizza peel, and pizza boxes.
Additional Information All your information will be kept confidential according to EEO guidelines.
#J-18808-Ljbffr