Assistant Manager Foothill Blvd

Assistant Manager(7818)-110 W. Foothill Blvd.

• Full-time
• Job Category Org:
  Store Assistant Manager

• Operate all 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 training for all store employees on products and procedures
• Conduct inventory counts
• Create schedule and staff the store
• Monitor food and labor while team members are in charge of their shift
• Communicate with customers and co‑workers to process orders over the phone and in person
• Have strong communication skills to lead an effective team
• Give correct written instructions and understand them consistently
• Effectively communicate verbally with customers and coworkers

• Ability to add, subtract, multiply, and divide accurately and quickly (calculator may be used)
• Make correct monetary change
• Verbal, writing, and telephone skills to take and process orders
• Motor coordination between eyes and hands/fingers for precise and rapid movements
• 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 the 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 over 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 are 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 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 of up to 3’ × 1.5’. Cases are usually lifted from floor and stacked onto shelves up to 72” 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 which are placed on dollies. A stack of trays on a dolly is approximately 24”‑30” 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. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 40‑45 seconds at a time, repeated continuously during the day. Forward bending is also present at…