Customer Service Rep

Job Description

CSR

ABOUT THE JOB

You got game? You got spring in your step? You want the best job in the world Imagine yourself with a job with flexible hours, competitive pay, a fun environment, did we mention flexible hours?

That's right, we live to beat the rush and make it possible to make, bake or take pizzas during the hungry hours of the day and night, part or full time. You'll have plenty of time left over for school, hanging with your friends, or whatever. Sound good? Even if you just need a second job for some extra cash, Domino's Pizza is the perfect place for you.

We are searching for qualified customer service reps - the people who answer the phone and make pizzas with personality and people skills. We're growing so fast it's hard to keep up, and that means Domino's has lots of ways for you to grow (if that's what you want), perhaps to management, perhaps beyond. Whether it's your hobby, main-gig, or supplemental job, drop us a line. We're bound to have just the thing for you.

JOB REQUIREMENTS

You must be 16 years of age or older.

General job duties for all store team members

• Operate all equipment.
• Stock ingredients from delivery area to storage, work area, walk-in cooler.
• Prepare product.
• Receive and process telephone orders.
• Take inventory and complete associated paperwork.
• Clean equipment and facility approximately daily.

Training

Orientation and training provided on the job.

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

phone and in person.

Essential Functions/Skills

• 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.

WORK CONDITIONS

Exposure to:

• 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.
• Depth perception.
• Ability to differentiate between hot and cold surfaces.

TEMPERAMENTS

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.

PHYSICAL REQUIREMENTS including, but not limited to the following:

Standing

Most tasks are performed from a standing position.

Walking

For short distances for short durations. Surfaces include ceramic tile bricks with linoleum in some food process areas. Height of work surfaces is between 36 and 48.

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 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.

Additional Information

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