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.