Assistant Manager; S. Ave

Assistant Manager/Shift Runner

Operates all equipment, stocks ingredients from delivery area to storage, walk‑in cooler and work area, prepares all products, uses proprietary technology, receives and processes telephone orders, takes inventory and completes associated paperwork, cleans equipment and facility daily, and manages orientation and ongoing training for new hires, inventory counts, scheduling, staffing, and running food and labor while on shift. Must have good communication skills to lead an effective team, comprehend and give correct written instructions, communicate verbally with customers and co‑workers for orders both over the phone and in person.

• Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator).
• Must be able to make correct monetary change.
• Verbal, written, and telephone skills to take and process orders.
• Motor coordination between eyes and hands/fingers for precise, rapid, and accurate movements.
• Ability to enter orders using a computer keyboard or touch screen.

• 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+ 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 the 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 walking is generally in short distances for short durations. Delivery personnel 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 unloaded by the team using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds. Cases usually lifted from floor and stacked onto shelves up to 72” high.
• 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 (~12 lbs per tray). During delivery, carry pizzas, sides, and beverages while performing walking and climbing duties.
• Driving delivering pizzas within a designated delivery area. May make several deliveries per shift.
• Pushing to move trays placed on dollies; a stack of trays on a dolly requires up to 7.5 pounds of force to push. Trays can also be pulled.
• Climbing infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigate five or more flights of stairs may be required.
• Stooping / Bending forward bending at waist necessary at pizza assembly station. Toe room present, but workers cannot flex knees while standing at this station. Duration ~40–45 seconds at a time, repeated continuously during the day. Forward bending also present at front counter when stocking ingredients.
• Crouching / Squatting performed occasionally to stock shelves and clean low areas.
• Reaching consistently upward, downward, forward. Reach above 72” to turn on/off oven controls, change prices on sign, lift and lower objects to and from shelves. Reach down to scoop cornmeal or wash dishes. Reach forward when obtaining topping ingredients, cleaning work surfaces, answering phones.
• Hand Tasks eye–hand coordination continuous. Manipulate pizza dough requires frequent forearm and wrist force. Must manipulate a pizza peel, rolling cutter, and pinch ingredients for pizza boxes. Must grasp cans, phone, pizza cutter, peel, and boxes.
• Machine, Tools, Equipment, Work Aids use pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, pizza peel.
• Technology all employees must use any and all Domino’s technology implemented by the Company. All drivers use the Driver app. All CSR use the Domino’s Digital Shoulder Surf (DSS). All employees use Domino’s Car Side Delivery.

All your information will be kept confidential according to EEO guidelines.