General Manager(04388) 3235 Bridge Rd Suffolk, VA

Our mission

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.

What We Believe

Do the Right Thing

Put People First

Create Inspired Solutions

Champion Our Customers

Grow and Win Together

How Will We Win

Dominant #1

Double Down on Carryout

Provide Best-In-Class Delivery Service

Maintain Strongest Enterprise Profitability

Protect Business from Risk

Support a Foundation built by Great People and the Work They Do Every Day

How Do We Work

Leadership of Self

Leadership of Others

Responsible for all results in assigned stores

 Insuring food, labor and service goals are within goal

P&L review with direct supervisor Each Month

 Minimum 50 hour work week with 1 day off and 1 on call day

 Insuring all stores meet or exceed minimum TIPS and Domino’s Pizza Standards

 Insure all stores are staffed and training of all team members

 Repair and maintenance in all stores is maintained

 For insuring all new products or ideas are implemented seamlessly

 Insuring all stores run at a minimum 4 star level

 Self OER’s are performed 1st week of each period and that appropriate corrections are made

 Evaluations and raises are completed as needed and paperwork and D.O. notified

 Follow through of all assignments as well as insuring all reports and paperwork is turned in timely

 That all reports and paperwork at the store level is complete and accurate

 Knowing of all product and operational standards

 All safety and security procedures are followed and equipment is in working order

 Store Budgets Maintained

 All school lunches are prepared and delivered within standards needed by school

 Provide accurate and detailed accountability and insure paper trail exists

 All equipment is available and utilized correctly

 Inventory checks performed on each store each month

 Systems checklist and visit books utilized and in place and used

PHYSICAL REQUIREMENTS, including, but not limited to the following:

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".

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' x 1.5'.

· 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 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.

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

· 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 such tasks 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.

· Frequently 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.

Machines, Tools, Equipment, Work Aids

Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel.