General ManagerBridgeport Way W Ste D

Job Description

The following general description applies to all hourly store team members. Please read the detailed information listed below.

• 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 fao1ily approximately daily.

Orientation and training provided on the job.

Ability to comprehend and give correct written instructions. Ability to commu
- nicate 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' 10 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.

EXPOSURE TO:
Varying and sometimes adverse weather conditions when remov
- ing 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.

• 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.
• SITTING:
  Paperwork is normally completed in on office at a desk or table.
• LIFTING:
  Bulk product deliveries are mode twice a week or more and are un
  - loaded 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 stocked onto shelves up to 72" high.
• CARRYING:
  Large cons, weighing 3 pounds, 7 ounces, are corned 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 corned three at a time over short distances, and weigh approximately 12
  Pounds. ~
• 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.
• 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 30 to 45
  seconds at one time, repeated continuously during the day. Forward bending is
  also present at the front counter and 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
  - reaching above 72" occasionally to turn on/off oven controls, change prices
  on sign, and lift and lower objects to and from shelves. Workers reaching
  down to perform such tasks as scooping cornmeal from a plastic barrel, or washing
  dishes. Workers reach forward when obtaining toppings, ingredients, cleaning
  work surfaces, or answering phones.
• HAND TASKS:
  Eye-hand coordination is…