Customer Service Rep (Hickam)
Domino's, Wake Village, TX, United States
Overview
Domino’s Pizza is looking for a Customer Service Representative to operate store equipment, prepare product, receive orders, and handle customer interactions. This part‑time or full‑time position offers flexible scheduling and opportunities for internal growth.
General 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.
Training Orientation and on‑the‑job training will be provided.
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.
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 for taking and processing orders. Motor coordination between eyes and hands/fingers to rapidly and accurately perform precise movements with speed.
Ability to enter orders using a computer keyboard or touch screen.
Work Conditions Exposure To
Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks.
In‑store temperatures ranging from 36°F in the cooler to 90°F or higher in some work areas.
Sudden changes in temperature in the work area and while outside.
Fumes from food odors.
Exposure to cornmeal dust.
Cramped quarters including walk‑in cooler.
Hot surfaces or tools from oven up to 500° or higher.
Sharp edges and moving mechanical parts.
Sensing
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.
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.
Qualifications You must be 16 years of age or older.
Physical Requirements 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
For short distances for short durations.
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 using a hand truck.
Deliveries may include cases of ingredients and supplies weighing up to 50 pounds.
Cases are usually lifted from 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, weighing approximately 12 pounds per tray.
Pushing
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 for maintenance tasks.
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 30‑45 seconds at a 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 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 reaching 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.
Frequent activities 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 rolling cutter.
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 and pizza peel, and pizza boxes.
Team members may be required to utilize pencils, pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.
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General 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.
Training Orientation and on‑the‑job training will be provided.
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.
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 for taking and processing orders. Motor coordination between eyes and hands/fingers to rapidly and accurately perform precise movements with speed.
Ability to enter orders using a computer keyboard or touch screen.
Work Conditions Exposure To
Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks.
In‑store temperatures ranging from 36°F in the cooler to 90°F or higher in some work areas.
Sudden changes in temperature in the work area and while outside.
Fumes from food odors.
Exposure to cornmeal dust.
Cramped quarters including walk‑in cooler.
Hot surfaces or tools from oven up to 500° or higher.
Sharp edges and moving mechanical parts.
Sensing
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.
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.
Qualifications You must be 16 years of age or older.
Physical Requirements 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
For short distances for short durations.
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 using a hand truck.
Deliveries may include cases of ingredients and supplies weighing up to 50 pounds.
Cases are usually lifted from 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, weighing approximately 12 pounds per tray.
Pushing
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 for maintenance tasks.
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 30‑45 seconds at a 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 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 reaching 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.
Frequent activities 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 rolling cutter.
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 and pizza peel, and pizza boxes.
Team members may be required to utilize pencils, pens, computers, telephones, calculators, TDD equipment, pizza cutter, and pizza peel.
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