Assistant Manager

Job Description

Assistant Manager 
ABOUT THE JOB 
Are you a natural born LEADER? Have you worked for a boss who didn’t do things quite like you would if given the chance? We are developing a management team of leaders to create a fun, energetic team while meeting goals and standards. We have positions for all levels of management, whether you have little or no management experience, or are a seasoned manager. 
  
JOB REQUIREMENTS AND DUTIES 
You must be at least 18 years of age. You are responsible for everything that happens during your shift. You are expected to work towards company goals that include cost controls such as inventory costs, labor costs, and cash control all while providing excellent customer service. You must set the example for the team by following all company policies and procedures, and be able to hold the team members accountable for this as well. 

IDEAL CANDIDATES SHOULD BE ABLE TO: 

• Meet cost control and service goals. 
• Follow company policies and procedures. 
• Adhere to safety and security protocol. 
• Manage the stores organization and cleanliness to acceptable standards. 
• Visualize the bigger picture. 
• Use e-mail, phone applications, web-based software, pdf viewer, and Microsoft Suite. 
• Work under the stress of a fast-paced work environment where quality and integrity are demanded. 
• Be self-motivated, focused, determined, and goal oriented. 
• Provide great customer service and a quality product. 
• Understand and communicate written and verbal instructions. 

MANAGER TRAINEES WILL LEARN HOW TO:

• Contribute to the profitability of the company and understand the process. 
• Staff, train, and lead a team that contributes to the goals of the company. 
• Remain current in hiring and marketing best practices, and use tactics learned. 
• Track and report Food Cost Variance.
• Meet and schedule Labor Requirements.
• Attend to and hold team meetings.
• Understand different temperaments and how to manage them. 

ADVANCEMENT & TRAINING 
Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From Assistant Manager to General Manager, General Manager to District Manager or even Franchisee or Manager Corporate Operations, our stores offer a world of opportunity. All Training is paid and includes videos, coaching guides, quizzes, and on-the-job training. You lead the charge in your training by working at your own pace, asking questions, and always looking to the next step for your success. We have shaped our manager development program around this method to prepare you for what it takes to move up within the organization. 
  
DIVERSITY 
Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals - to create an environment where all team members, because of their differences, can reach their highest potential. 
 

Qualifications

• Must be 18 years of age or older
• Must have a valid driver's license
• Must have 3 or less moving violations in the last 3 years 
• Must have not had any drug or alcohol related motor vehicle violations in the last 5 years
• Must have reliable transportation

Additional Information

REQUIRED FUNCTIONS, SKILLS, AND DUITIES FOR ALL POSITIONS: 
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 communication skills to take and process orders.  
Ability to enter orders using a computer keyboard or touch screen. 
Operate all store equipment. 
Stock ingredients from delivery area to storage, work area, walk-in cooler. 
Prepare products. 
Receive and process telephone orders. 
Clean equipment and facility approximately daily. 
 

REQUIRED FUNCTIONS, SKILLS, AND DUTIES FOR DELIVERY DRIVER POSITIONS: 
Navigational skills to read a map and locate addresses within designated delivery area. 
Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product. 
Deliver products or flyers within a designated delivery area with regard to safety, security, and timeliness. 
Possession of a valid driver's license with safe driving record meeting company standards. 
Access to insured and registered vehicle in proper working condition, which can be used for delivery. 
  
WORK  CONDITIONS MAY INCLUDE EXPOSURE TO: 
Varying and sometimes adverse weather conditions. 
In-store temperatures ranging from 33 degrees in cooler to 90 degrees and above in some work areas. 
Sudden changes in temperature in the work area and while outside. 
Fumes from artificial and natural scents or odors from food, gases, air fresheners, etc. 
Exposure to cornmeal dust. 
Confined spaces, such as a walk-in cooler. 
Hot surfaces, tools, and products from the oven up to 500 degrees or higher. 
Sharp edges and moving mechanical parts. 
  
REQUIRED MENTAL AND PHYSICAL ABILITIES (Including, but not limited to the following): 
SENSING 
The ability to speak, hear, and understand verbal communication on telephone and in person is necessary. 
Near and mid-range vision is used for most in-store tasks. 
Depth perception in necessary for all positions. 
Personnel must have the ability to differentiate between hot and cold surfaces. 
Far vision and night vision are needed for delivery personnel. 
  
TEMPERAMENTS 
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 is necessary throughout shifts. 
 
STANDING 
Most tasks are performed from a standing position.  
Walking surfaces include ceramic tile, concrete, or linoleum in some food process areas.  
Height of work surfaces is between 36" and 48". 
  
WALKING 
Walking is frequently required for short distances and short durations. 
Personnel must travel between the store and customer vehicles.  
Delivery personnel must travel between delivery vehicles/e-bikes and from the delivery vehicle/e-bike to the customer's location. 
  
SITTING 
Paperwork is normally completed while sitting.  
Driving to and from deliveries or meetings requires sitting. 
  
LIFTING 
Bulk product deliveries are made twice a week or more and are unloaded by the team members on duty during the deliveries. 
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 
Dough trays weigh approximately 12 pounds, cases of products weighing up to 25 pounds, and prepped items may need to be carried from the walk-in cooler to the make-line. 
Items such as cases of pizza sauce, weighing 30 pounds, may occasionally need to be carried from the storage area to the prep area, and from the prep area to the front of the store. 
During delivery, carrying products while performing "walking" and "climbing" duties may be required. 
  
PUSHING/PULLING 
This may be required to move trays or products placed on dollies, or to move empty trays or trash cans. 
A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. 
  
CLIMBING 
Team members must infrequently navigate stairs or climb a ladder to change air fresheners, clean walls, or perform maintenance. 
During delivery of product, navigation of five or more flights of stairs may be required. 

BENDING/CROUCHING/SQUATTING 
Performed occasionally to stock shelves and to clean low areas. 

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 generally less than one minute and may be repeated frequently. 
Forward bending is also present at the front counter and when stocking items. 
  
REACHING 
Reaching is performed continuously; up, down and forward.  
Workers reach above 72" occasionally to turn on/off oven, heat lamp, or television controls, and to 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. 
 
HAND TASKS 
Eye-hand coordination is essential. Use of hands is continuous during the day. 
Activities frequently require use of one or both hands.  

Shaping pizza dough requires frequent and forceful use of forearms and wrists. 
Workers must manipulate a pizza peel when removing pizza from the oven, and when using the different pizza cutters. 
Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. 
Team Members must be able to grasp cans, the phone, the pizza cutter, the pizza peel, and pizza boxes. 
  
MACHINES, TOOLS, EQUIPTMENT, AND WORK AIDS 
Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutters, and pizza peels, and scales.