Delivery Driver; Boyette Rd

Job Description - Delivery Driver

It all starts with you. Domino’s Pizza® loves Domino’s people. Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. You’ll enjoy your own space out on the road listening to a few tunes, and working your magic with our customers. Full training is provided for in‑store duties.

Being a Domino’s Delivery Driver isn’t your average pizza delivery gig; many team members begin a career as delivery drivers and grow into franchise owners.

• Friendly, positive attitude and great customer service skills
• Valid driver’s license
• Reliable vehicle to use for deliveries
• Proof of car insurance
• Safe driving record that meets company standards
• Navigation skills to read a map, locate addresses within designated delivery area, and navigate adverse terrain including multi‑story buildings
• Minimum age of 18 years old

• 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

• 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 eyes and hands/fingers to rapidly and accurately make precise movements with speed
• Ability to enter orders using a computer keyboard or touch screen

• Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks
• In‑store temperatures range from 36 degrees in cooler to 90 degrees 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 oven up to 500 degrees or higher
• Sharp edges and moving mechanical parts

• Talking 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

• Deliver pizzas within a designated delivery area; a team member may make several deliveries per shift

• Most tasks are performed from a standing position

• For short distances over short durations

• 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 floor and stacked onto shelves up to 72 inches high

• 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

• To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24–30 pounds and requires a force of up to 7.5 pounds to push
• Trays may also be pulled

• Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance

• 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 30–45 seconds at one time, repeated continuously during the day
• Forward bending is also present at the front counter and when stocking ingredients

• Performed occasionally to stock shelves and to clean low areas

• Reaching is performed continuously; up, down and forward

• Eye‑hand coordination is essential; use of hands is continuous during the day
• Frequently activities require use of one or both hands
• Shaping pizza dough requires frequent and forceful use of forearms and wrists