Customer Service Rep Manhattan, KS

Customer Service Rep(1637) Domino's - Manhattan, KS

Job Type: Part‑time
Job Category: Store Customer Service Rep

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Accurately take and process orders and transactions received either in person or over the phone. Provide outstanding customer service. Check all products for accuracy against quality standards. Support the restaurant by performing other workstation duties. Comply with Domino’s uniform, appearance, and operations standards, and with federal, state, and local laws and ordinances.

• Receive and process telephone orders.
• Handle sensitive and confidential customer information responsibly.
• Execute credit transactions.
• Provide quality customer service through positive and professional interaction with customers in person or by phone.
• Work as part of a team and assist each other by being on time for shifts, supporting other workstations, and completing all closing duties, including cleaning, at the end of each shift. Contribute to an atmosphere of teamwork, energy and fun.
• Operate all equipment. Clean equipment and facility daily. Perform other assigned workstation duties including making quality products, preparing ingredients, preparing product, and taking orders.
• Ability to add, subtract, multiply and divide accurately and quickly (may use calculator).
• Make correct monetary change.
• Must have verbal, written and telephone skills to take and process orders.
• Motor coordination between eyes and hands to rapidly and accurately make precise movements with speed.
• Ability to enter orders using a computer keyboard or touchscreen.
• Stock ingredients from delivery area to storage, work area, walk‑in cooler. Take inventory and complete associated paperwork.

Most tasks are performed from a standing position with walking on ceramic tile “bricks” or linoleum in the back area. Height of work surfaces is between 28” — 48”. Walking is generally in short distances for short durations. Paperwork is typically completed in an office at a desk or table. Bulk product deliveries are made twice a week or more; deliveries may include cases of ingredients weighing up to 50 lbs (~22.7 kg) and dimensions up to 3’ x 1.5”.

Cases are usually lifted from floor and stacked onto shelves up to 72” high.

Large cans weighing 3 lbs, 7 oz are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 lbs 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, weighing approximately 12 lbs per tray. Pushing is performed to move trays placed on dollies, requiring a force of up to 7.5 lbs.

Team members must sometimes navigate stairs or climb a ladder to change prices on signs, wash walls, and perform maintenance. Workers frequently perform forward bending at the pizza assembly station; duration of this position is approximately 30‑45 seconds at one time, repeated throughout the day.

Workers reach above 72” occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Routines include scooping cornmeal from plastic barrels, washing dishes, obtaining topping ingredients, cleaning work surfaces, and answering phones. Eye‑hand coordination is continuous; workers manipulate a pizza peel when removing pizza from the oven and use a railing cutter, frequently pinching in the assembly of cardboard pizza boxes.

Team members may need to use pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.

The job may involve 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 while inside or outside. Workers are exposed to fumes, cornmeal dust, cramped quarters and walk‑in cooler, hot surfaces/tools up to 500°F or higher, and sharp edges or moving mechanical parts.

Tasks involve talking, hearing on telephone, near and mid‑range vision, depth perception, and the ability to differentiate between hot and cold surfaces. Workers must direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze data, and make judgments.

• Must be 16 years of age or older.
• Possess basic math and problem‑solving skills.
• Must be able to work scheduled or unscheduled shifts, including nights, weekends, and as emergencies arise.
• Must be cross‑trained and perform other workstation duties within the restaurant as needed.
• Bilingual in certain markets.
• Non‑exempt, hourly position.