Assistant Manager; Main St Suite 105 & 106

Job Description Job Duties

Operate all equipment, stock ingredients from delivery area 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.

Orientation and training provided on the job.

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.

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 eye and hands/fingers to rapidly and accurately make precise movements with speed. 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 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 commercial dust. Cramped quarters including walk‑in cooler. Hot surfaces/tools from oven up to 500 °F or higher.

Sharp edges and moving mechanical parts.

Telling and hearing on telephone. Near and mid‑range vision for most in‑store tasks. Depth perception. Ability to differentiate between hot and cold surfaces.

The ability to direct activities, perform repetitive tasks, work alone 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 generally between 36″ and 48″. Walking:
Walking is generally in short distances for short durations. 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 a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 60 pounds with dimensions up to 3′ × 1.5′. Cases are usually lifted from the floor and stacked onto shelves up to 72″ high. Carrying:
Large cans (3 pounds, 7 ounces) are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds 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 pounds per tray. 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 about 7.5 pounds to push. Trays may also be pulled. Climbing:
Team members must infrequently navigate stairs or climb a ladder. Stoop/Bending:
Forward bending at the waist is necessary at the pizza assembly station. Duration of this position is approximately 30–45 seconds at one time, repeated continuously during the day. Reaching:
Reaching is performed continuously; up, down, and forward. Workers reach above 72″ occasionally to turn on‑off oven controls, change prices on signs, and lift and lower objects to and from shelves. Hand tasks:
Eye‑hand coordination is essential. Use of hands is continuous during the day. Frequent activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrist. Workers must manipulate a pizza peel when removing pizza from the oven and when using a rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes.

Machines, tools, equipment, work aids:
Team members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.

Deliver product by car and then to the door of the customer. Deliver flyers and door hangers or any marketing materials.

Requires valid driver licence with a safe driving record meeting company standards. Access to an insured vehicle which can be used for delivery. Essential skills:
Navigational skills to read a map, locate addresses within the designated delivery area. Must navigate adverse terrain including multi‑story buildings, private homes, and other delivery sites while carrying product.

Exposure to varying weather conditions during delivery. Sensing:
Far vision and night vision for driving.

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