General Manager(09651) - 1315 N. Main St.

Job Summary

Required Qualifications

• •Valid driver's license with safe driving record meeting company standards
• •Access to an insured vehicle which can be used for delivery
• •Navigational skills to read a map, locate addresses within designated delivery area
• •Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product
• •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 eyes and hands/fingers to rapidly and accurately make precise movements with speed
• •Ability to enter orders using a computer keyboard or touch screen
• •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
• •Walking
• •Sitting
• •Lifting bulk product deliveries
• •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
• •Occasionally carrying pizza sauce weighing 30 pounds
• •Trays of pizza dough are carried three at a time
• •Trays weigh approximately 12 pounds per tray
• •Pushing trays which are placed on dollies
• •A stack of trays on a dolly requires a force of up to 7.5 pounds to push
• •Trays may also be pulled
• •Climbing stairs or a ladder to change prices on signs, wash walls, 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 stocking ingredients
• •Crouching/Squatting to stock shelves and to clean low areas
• •Reaching above 72 occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves
• •Reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes
• •Reaching forward when obtaining topping ingredients, cleaning work surfaces, or answering phones
• •Eye-hand coordination is essential
• •Use of hands is continuous during the day
• •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
• •Deliver product by car and then to door of customer
• •Deliver flyers and door hangers
• •Navigational skills to read a map, locate addresses within designated delivery area
• •Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product
• •Carrying pizzas and beverages while performing walking and climbing duties
• •Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location
• •Navigation of five or more flights of stairs may be required
• •Far vision and night vision for driving
• •Near and mid-range vision for most in-store tasks
• •Depth perception
• •Ability to differentiate between hot and cold surfaces
• •Talking and hearing on telephone
• •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