Assistant Manager; Highland Ave

Position: Assistant Manager(07703) - 702 Highland Ave.

Job Duties

• 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.
• Deliver product by car and then to the door of the customer.
• Deliver flyers and door hangers.

Requires

• Valid driver’s license with a safe driving record that meets company standards.
• Access to an insured vehicle that can be used for delivery.
• Must pass a background check and have open availability.

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.
• Ability to train and lead.

Essential Functions/Skills

• Ability to add, subtract, multiply, and divide accurately and quickly (may use a 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 quickly and accurately make precise movements with speed.
• Ability to enter orders using a computer keyboard or touch‑screen.
• Ability to maintain cost controls.

Work Conditions

Exposures include varying and sometimes adverse weather conditions when removing trash and performing other outdoor tasks; in‑store temperatures range from 36°F in the cooler to 90°F and above in some work areas; sudden temperature changes 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 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’ x 1.5’.
• Cases are usually lifted from the floor and stacked onto shelves up to 72” high.

Carrying

• Large cans, weighing 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.
• 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 pounds 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 the front counter when stocking ingredients.

Crouching/​Squatting

• Performed occasionally to stock shelves and to clean low areas.

Reaching

• Reaching is performed continuously; up, down, and forward.
• Workers reach above 72” occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves.
• Workers reach down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes.
• Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones.

Hand Tasks

• Eye‑hand coordination is essential.
• Use of hands is continuous during the day.
• Frequently activities.

Additional Information

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

#J-18808-Ljbffr