Driver

Driver

POSITION SUMMARY 
As more people choose to dine-at home, we have made it our goal to bring them our pizza as quick and fresh as possible.  Delivery drivers are responsible for bringing the orders from our location, to the doors of our customers with a smile.   It is critical that we give customers the correct order while it is still fresh and crisp. 

ESSENTIAL DUTIES AND RESPONSIBILITIES
The essential functions include, but are not limited to the following:
•    You must keep current insurance and registration on your vehicle and make sure that OTP always has a copy of the most recent documentation of both  
•    You must keep a clean driving record and inform management immediately of any violations or accidents that occur
•    Notify managers of incorrect information such as wrong phone numbers and addresses linked to deliveries
•    Show up at work dressed properly, with your car ready to go including the gas tank full, clean, good running order, room for all your days’ delivery orders, etc.  
•    You are to clock in and attach delivery driver sign to your vehicle
•    Check with MOD to get any information for the day including but not limited to any special deliveries, special tasks that may need completed, any changes or updates for the day
•    Check to see if you have any deliveries up and ready to go out right away
•    Check in the Kitchen/BOH to make sure that delivery bags are ready, to restock boxes/salad to go containers/dressing cups, etc.
•    Before leaving OTP with your orders, verify the order is correct from the order tag and you have all requested items before leaving (drinks, extra dressings, cheese/peppers, plates/napkins, etc.)
•    Package the pizza/food appropriately to ensure exceptional quality
•    Deliver pizza to the correct address and customer, ensuring the food gets there as quickly and safely as possible
•    Secure payment of the at the end of the delivery, including getting CC slips signed, checks are filled out completely and correctly (including DL# and Phone #), cash is of the right amount
•    Remit payment for each delivery at the end of shift following the “MOD delivery driver count out process” and keep track of the number of deliveries you have taken during that shift. 
•    You are responsible for customer payments; this means you will need to collect and maintain cash and receipts until reconciling at the end of your shift.  It is highly recommended to close tickets throughout the shift as time permits.
•    You may be responsible for transporting alcohol to customers. Thoroughly inspect legal documentation for verification that the paying customer is 21 years or older and meets the requirements to be sold alcohol.  (If this is the case, you will also need a Responsible Beverage Services (RBS) Certification)
As time permits during your shift, you may be required to:
•    Help in the kitchen with salad bar prep, cutting cheese, making dough 
•    Wash and dry dishes
•    Take out cardboard
•    Answer phones, greet customers, buss tables
•    Be available to both the FOH and BOH whenever you aren’t on a delivery 
 

Qualifications

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
•    California Food Handler Card (Required prior to first shift)
•    Valid Driver’s license, registration, clean driving record, insurance
•    Reliable means of transportation
•    Must be 18 or older 
•    Basic mathematical skills; ability to make change
•    Basic reading and writing skills
•    Basic computer skills
•    Excellent communication skills
•    Multi-task oriented
•    Knowledge of workplace safety procedures

PHYSICAL DEMANDS AND WORK ENVIRONMENT 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodation may be made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee may be standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.