Assistant Manager 06044 312 W Broaddus Ave
Domino's Franchise, Bowling Green, VA, United States
Job Requirements and Duties
As an Assistant Manager, you are responsible for everything that happens during your shift, including cost controls, inventory control, cash control, and customer relations. You must set the example, follow all policy and procedures 100% of the time, and expect the same from your crew.
Primary responsibilities include:
Staffing
Paperwork
Cost controls
Cash control
Food management
Work to a schedule
Perfect image and adherence to standards
Great customer service
Attendance and punctuality
Transportation to/from work
Store cleanliness
Marketing
Profitability
General Job Duties
Operate all equipment
Stock ingredients from the delivery area to storage, work area, and walk‑in cooler
Prepare product
Receive and process telephone orders
Take inventory and complete associated paperwork
Clean equipment and facility approximately daily
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 telephone 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 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
Work Conditions
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
Sensing
Talking and hearing on telephone
Near and mid‑range vision for most in‑store tasks
Physical Requirements
The assistant manager must be capable of performing the following:
Standing
Most tasks are performed from a standing position.
Walking
For short distances for short durations.
Lifting
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 ft × 1.5 ft.
Cases are usually lifted from floor and stacked onto shelves up to 72 ft 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, and weigh 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 to change prices on signs, wash walls, and 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 30–45 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
Performed continuously; up, down and forward.
Hand Tasks
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.
Qualifications
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.
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As an Assistant Manager, you are responsible for everything that happens during your shift, including cost controls, inventory control, cash control, and customer relations. You must set the example, follow all policy and procedures 100% of the time, and expect the same from your crew.
Primary responsibilities include:
Staffing
Paperwork
Cost controls
Cash control
Food management
Work to a schedule
Perfect image and adherence to standards
Great customer service
Attendance and punctuality
Transportation to/from work
Store cleanliness
Marketing
Profitability
General Job Duties
Operate all equipment
Stock ingredients from the delivery area to storage, work area, and walk‑in cooler
Prepare product
Receive and process telephone orders
Take inventory and complete associated paperwork
Clean equipment and facility approximately daily
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 telephone 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 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
Work Conditions
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
Sensing
Talking and hearing on telephone
Near and mid‑range vision for most in‑store tasks
Physical Requirements
The assistant manager must be capable of performing the following:
Standing
Most tasks are performed from a standing position.
Walking
For short distances for short durations.
Lifting
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 ft × 1.5 ft.
Cases are usually lifted from floor and stacked onto shelves up to 72 ft 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, and weigh 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 to change prices on signs, wash walls, and 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 30–45 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
Performed continuously; up, down and forward.
Hand Tasks
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.
Qualifications
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.
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