Assistant Manager; Hook Blvd. Suite E

• Full-time
• Job Category Org:
  Store Assistant Manager

• 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 weight 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 outside tasks
• In‑store temperatures range from 36°F in 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

• 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:
Walking is generally in short distances for short durations.

Sitting:
Paperwork is normally completed in an office at a desk or table.

• Bulk product deliveries 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 60 pounds with dimensions up to 3' × 1.5'. Cases are usually lifted from the floor and stacked onto shelves up to 72" high.

• Large cans, weighing 3 lb 7 oz, are carried from the workstation to storage shelves.
• Occasionally, pizza sauce weighing 30 lb is carried from the storage room to the front of the store.
• Trays of the pizza dough are carried three at a time over short distances and weigh approximately 12 lb per tray.

• Pushing is performed to move trays that are placed in dollies. A stack of trays on a dolly is approximately 24" – 30" and requires about 7.5 lb to push. Trays may also be pulled.

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

Forward bending at the waist is necessary at the pizza assembly station. Forward bending is also present at the front counter and when stacking ingredients. Duration of this position is approximately 30–45 seconds at one time, repeated continuously during the day.

Occasionally performed to stock shelves and to clean low areas.

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

Eye‑hand coordination is essential. The work requires continuous use of hands, frequent activities requiring 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.

Team members must be able to…