Assistant Manager; Avenue J

Assistant Manager(07775) - 2072 W Avenue J

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

• Operate all equipment.
• Stock ingredients from 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.
• Deliver product by car and then to customer door.
• Deliver flyers and door hangers.

• Valid driver’s license with safe driving record meeting company standards.
• Access to an insured vehicle that can be used for delivery.
• Must pass a background check and have open availability.

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 train and lead.

• 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, hands, and fingers to rapidly and accurately make precise movements with speed.
• Ability to enter orders using a computer keyboard or touch screen.
• Ability to maintain cost controls.
• Navigational skills to read a map and locate addresses within the designated delivery area; must navigate adverse terrain including multi‑story buildings, private homes, and other delivery sites while carrying product.

Exposure to varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In‑store temperatures range from 36 degrees in the cooler to 90 degrees and above 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/tools from up to 500 degrees or higher.

Sharp edges and moving mechanical parts.

Sensing:
Talking and hearing on the 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 along 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 surfaces include ceramic tile and linoleum in some food process areas. Height of work surfaces is between 36 inches and 48 inches. Walking is generally in short distances for short durations. Delivery personnel must travel between the store and the delivery vehicle and from the vehicle to the customer’s location. 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 by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds and dimensions up to 3 feet by 1.5 feet. Cases are usually lifted from the floor and stacked onto shelves up to 72 inches 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. During delivery, carry pizzas, sides, and beverages while performing walking and climbing duties.

Driving:
Deliver pizzas within a designated delivery area; a team member may make several deliveries per shift. Pushing:
Trays on dollies require up to 7.5 pounds of force. Climbing:
Team members must infrequently navigate stairs or climb a ladder for maintenance tasks. During delivery of product, navigation of five or more flights of stairs may be required. Stooping/Bending:
Forward bending at the waist is necessary at the pizza assembly station, and at the front counter when stocking ingredients. This position lasts 40–45 seconds at a time, repeated continuously throughout the day. Crouching/ Squatting:
Performed occasionally to stock shelves and clean low areas. Reaching:
Continuous reaching up, down, and forward, including above 72 inches to turn ovens on/off and to lift items from shelves. Reaching down is required for tasks such as scooping cornmeal from a plastic barrel or washing dishes. Reaching forward occurs when obtaining topping ingredients, cleaning work surfaces, or answering phones. Hand tasks:
Eye‑hand coordination is essential; use of hands is continuous throughout the day. Frequently activity involves no mechanical assist.

All your information will be kept confidential according to EEO guidelines.