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Welcome to Dairy Queen
I’m glad that you are about to join our team. Please feel free at any time during your stay to contact us to discuss your employment.
This manual has been established to orient you to our company, including rules and
regulations and to give you the necessary practical skills to perform your job. Consider this manual a reference material for your employment with us. Please keep it handy to refer to from time to time when necessary. In addition to this manual you
will receive considerable store level training from your manager as well as continuing training during you stay with us.
Please feel free to ask questions at any time. Customer service is paramount to us and
your employee evaluations will be graded in this regard. So please study this reference as you gain the skills and confidence for your new job.
Nicholas R. Nuzzi Jr. President
Office 252-480-3037 Fax 252-480-3033 Cell 252-202-3037
Sidney Nuzzi
District General Manager Cell 252-202-9035
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EE MPLOYMPLOY MENT MENT AA T T WW ILLILL
The policies, procedures, and benefits described in the Employee Handbook were adopted at the discretion of the Company. The Company reserves the right to alter, modify, or rescind these policies, practices, and benefits at any time, with or without notice. Neither this Handbook, nor anything in it, nor anything to which it refers, constitutes a contract of employment or guarantee of any sort between the Company and any employee. The Company retains the right at all times to terminate the employment of any employee for any reason.
EE QUAL QUAL EE MPLOYMENT MPLOYMENT OO PPORTUNITYPPORTUNITY
The Company provides equal employment opportunities to all persons without regard to membership in any group or category, which is legally, protected, such as gender, race, age, national origin, religion, creed, color, disability, genetic information, veteran’s status, or any other characteristic protected by law. Any employee who believes that he or she has been the victim of discrimination on the basis of a legally protected category should immediately notify his or her supervisor or Nick Nuzzi at 252-202-3037 (cell) or 252-480-3037 (office) or Sidney Nuzzi at 252-202-9035 (cell) or [email protected].
PP OLICY OLICY PP ROHIBITING ROHIBITING UU NLAWFUL NLAWFUL HH ARASSMENTARASSMENT
The Company will not tolerate any unlawful harassment of employees. It is contrary to our philosophy of providing a productive and professional work environment. Types of unlawful harassment covered by this policy include harassment of an individual because of that person’s sex, race, religion, color, national origin, age, disability, genetic information, veteran's status, or any other classification protected by law. Any employee who engages in any form of unlawful harassment will be disciplined. Discipline may include, but is not limited to, transfer, demotion, suspension, or discharge. The Company also forbids retaliation of any type against an employee for reporting any type of unlawful harassment.
The Company also strictly prohibits sexual harassment in any form. The definition of sexual harassment is as follows:
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Unwelcome sexual advances, requests for sexual favors, and other verbal, graphic or physical conduct of a sexual nature, when (1) submission to such conduct is made either explicitly or implicitly a term or a condition of an individual’s employment; (2) submission to or rejection of such conduct by an individual is used as a basis for employment decisions affecting such individual; or (3) such conduct has a purpose or effect of unreasonably interfering with an individual’s work performance or creating an intimidating, hostile, or offensive working environment.
Prohibited harassment may take different forms and may be based on any of the different factors listed above. Examples include making derogatory comments based on gender, race, age, etc.; joking or making fun of people because of their race, age, religion, national origin, or disability, etc.; making suggestive remarks or insinuations based upon gender; telling jokes or making remarks about sexual activities or preferences; making obscene gestures or displaying photographs or other depictions of sexual activity; displaying racially offensive symbols; and unwanted physical contact, including touching, brushing against other people, pinching, or blocking access to an exit. This list is not all inclusive, but represents examples of the types of conduct that are prohibited by this policy.
All employees, visitors, and third parties doing business with the Company will be required to comply with this Policy.
If you believe that you have been the subject of unlawful harassment, or if you have observed unlawful harassment prohibited by this policy, then you should clearly state your objection to the harassment and such objections should be respected by those to whom they are communicated. If voicing an objection and asking for the conduct to stop does not prove effective, or if you are not comfortable voicing your objection to the offending party, you should report the matter immediately. You may bring your concern to your supervisor if you feel comfortable doing so. Otherwise, you may contact Nick Nuzzi (at 252-202-3037 (cell) or 252-480-3037 (office)) or Sidney Nuzzi. (252-202-9035 (cell) or [email protected]) We encourage reports of any conduct that might violate this policy.
All complaints will be handled in a timely and confidential manner to the greatest extent possible. Investigation of a complaint will normally include talking with the parties involved and any named or apparent witnesses. In addition, we may consult with outside experts to help gather relevant facts. You will not be subject to retaliation for filing a complaint or assisting in an investigation in good faith. All employees and third parties will be expected and required to cooperate truthfully and completely in this process.
If the investigation results in a determination that unlawful harassment or discrimination in violation of this policy has occurred, prompt remedial and/or disciplinary action will be
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taken to stop the harassment or discrimination immediately and to prevent its recurrence. Depending upon the seriousness of the offense and the surrounding circumstances, the consequences of violating this policy may include termination, suspension, reassignment, demotion, disciplinary probation, transfer, or other appropriate action in the judgment of the Company’s management. Other types of preventative action may be necessary in situations involving outside parties over whom the Company has limited control.
RR EASONABLE EASONABLE AA CCOMMODATION OF CCOMMODATION OF RR ELIGELIG IOUS IOUS BB ELIEFSELIEFS AND AND PP ROTECTED ROTECTED DD ISABILITIESISABILITIES
Any employee whose religious beliefs or practices conflict with his or her job schedule, with the Company’s policy or practice on dress and appearance, or with other aspects of employment, and who seeks a religious accommodation must notify Sidney Nuzzi (252-202-9035 (cell) or [email protected]) of the conflict and the employee’s proposed accommodation. The Company respects the religious beliefs and practices of all its employees. The Company will make every attempt to provide reasonable accommodation for such beliefs and practices.
The Company also will provide reasonable accommodations to any employee with a known disability who is otherwise qualified to perform the essential functions of his or her job. An employee who believes that he requires a reasonable accommodation because of a protected disability must notify Sidney Nuzzi of the issue so that an interactive dialogue can begin on the subject of a proposed accommodation.
Each request for a reasonable accommodation due to a protected disability or because of a religious belief will be evaluated on a case-by-case basis. No employee will be retaliated against because he or she requests a reasonable accommodation due to a religious belief or because of a protected disability.
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CUSTOMER
GENERAL POLICIES
The customer should see that you have a sense of urgency... a desire to see that they are helped properly and quickly.
• NEVER ARGUE WITH A CUSTOMER. THE CUSTOMER IS ALWAYS THE
CUSTOMER... RIGHT OR WRONG! • We try to make allowances for every customer’s order. However, if you are unsure how to
handle the order... consult your supervisor. • Never keep a customer waiting. • Treat the customer as you would like to be treated.
GROOMING AND UNIFORMS First impressions are very important. How does the customer see you? Check the Mirror! • Your uniform should be clean and wrinkle-free. • Your hands and fingernails should be clean. Nail polish should be light in color and
well-maintained at all times. Hair must be clean, neat and not hanging in face or on shoulder. Hair must be restrained if length allows. Hat must be worn and shirts tucked in at all times.
• No jewelry is allowed by Health Department regulations. • No metal studs of any kind are allowed. • Excessive make-up is not allowed. • Shoes must be kept clean. • Do not bring containers, backpacks or other large bags to work. • You are not allowed to change clothes at work.
STORE
Always remember the store is a place of business. • Always wait on the customer first before fulfilling other responsibilities. • THERE SHOULD BE SOMEONE AT THE FRONT COUNTER AT ALL TIMES. If
you are the only one at the counter... do not leave it until another employee returns to the front counter. This is both a security and customer service measure.
• All wasted food is to be accounted for and not eaten. • Employees shall be expected to stay at their proper station and not wander around
the store. • Any food or beverages given to a friend without paying is dishonest and will result in
immediate termination. We have a zero tolerance policy regarding this. • Do not prop open self-locking doors for any reason. • No gum chewing. • Behavior should be commensurate with the safety involved in working closely with
expensive and potentially dangerous equipment. • Personal conversations should only be conducted out of hearing range of customers. English only
shall be used while on duty. • Personal conversations should never interrupt work.
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CASH REGISTER, CHECKS AND MONEY HANDLING
• Use only the register assigned to you. • Coin and currency is purchased from the manager. • NEVER LEAVE YOUR CASH DRAWER OPEN AND UNATTENDED. • Whenever any questions involving money or an error on an order come up... call
the manager and let them handle the situation. • Never disclose money or sales figures to anyone. • Foreign currency is not accepted. • Never ring up a sale for personal use. • We do not accept personal checks of any kind. • Travelers Checks must be signed off in front of you so you can compare
handwriting signatures with the ones already written on the Travelers Check. • A written warning will be issued if a cashier is short or over in excess of $2.00 on any
shift. If a cashier is issued more than three written warnings... you will be either reassigned, suspended or your employment will be terminated. It will be up to management depending on amount and frequency.
SCHEDULING AND PAYROLL
• All employees will be expected to work Memorial Day, 4th of July & Labor Day. • You are expected to arrive for your shift on time. You must call a manager if you are
going to be late to work... however, this does not excuse your being late. • Dated and Signed request for days off will be entertained if given five days notice prior
to Schedule being posted. Emergency requests will be given every consideration. • Pay periods are twice a month and run from the 1st day of the month to the 15th day of the
month and then again from the 16 day of the month to the last day of the month. Paychecks will be available to employees after 4:00 p.m. the fourth day after the pay period ends. You can pick them up from the manager on duty.
• If you quit or are terminated... pick up your final paycheck at the main office at the Shutters On The Banks Hotel 252-441-5581. You must be prepared to turn in all uniforms issued to you. You will also be required to fill out any paperwork not completed when you were hired.
PARKING The Manager on duty will designate where you should park.
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PRODUCT PREPARATION AND TOPPING “The better it looks... the better it tastes.”
• You should always strive to make the product as it appears in the poster. • Make products as trained according to the product preparation chart. • Inconsistent portioning confuses and angers customers. Consistent portioning
from day to day and crew to crew is very important. • You will be expected to weigh your soft serve products using the scales. All products will be
weighed between the hours of 11:00 a.m. to 7:00 p.m. • Place topping on the product according to the product preparation chart... being
careful not to destroy the curl.
EMPLOYEE BREAKS AND REFRESHMENTS • Employees will be given 50% off on food and ice cream at the regular price, not on any
sale items. This discount is only given while working. It will be the responsibility of the Manager on duty to give the discount with no exceptions.
• Scheduled breaks are not required in the state of North Carolina by law unless you are a minor. It is our policy to allow 30 min breaks after 5 hours of work whenever possible. You must check out during this period but not leave the Grounds. 5 min paid courtesy breaks may be provided thoughout your shift, but no employee may take a break of any duration without first obtaining approval from the Manager on duty.
• Employees are entitled to free sodas as long as they use the service cups provided and consume the beverages in the designated areas.
• “Mistakes” or “goofs” must be recorded on the Waste Control Sheet and properly disposed of. Do Not Eat.
TELEPHONE • Absolutely no phone calls while on duty except in an emergency situation. • In the event you need to answer the phone say, “Dairy Queen, may I help you?” • Employees are not allowed to bring pagers or cell phones to work. In the event that they are
brought into the store, the manager will hold them until your shift is over.
SMOKING • NO SMOKING IS ALLOWED ANYWHERE ON THE STORE’S PREMISES
(INSIDE OR OUTSIDE IN THE PARKING LOT)
COMPLIMENTS AND COMPLAINTS • When you get compliments from customers, no matter how small, please share it with
your manager. • Let the manager handle any complaints. • Always thank the customer for bringing any complaint to our attention. • Remember that facial expressions and tone of voice will communicate to the
customer what you are thinking and thus employees must be sincere in both words and actions.
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FOOD HANDLING, CLEANING AND SANITATION • TO AVOID CONTAMINATION AND THE SPREAD OF BACTERIA... KEEP
YOUR HANDS CLEAN AND DO NOT TOUCH YOUR FACE OR HAIR • ALWAYS WASH HANDS BEFORE RETURNING TO WORK AFTER A BREAK. • Turn your head if you must cough or sneeze. When you cover your mouth with your hand... then immediately wash your hands. • Do not grasp cups or containers by the lip... thereby putting your fingers inside the
container. • Do not scoop ice directly with the cup. Use the scoop provided. • When using a towel to wipe a container... make sure it is clean and has a sanitary solution on it. • Keep towels folded and clean. DO NOT use towels to wipe the floor. • When refilling highly perishable products such as pineapple and chili... remember to “break the chain.” In other words... do not add fresh to the old. Use all the old first. Clean the container and then refill it. • Cleaning solutions should be used according to the directions on the container. • If you are sick or think you may have contracted a contagious disease, notify your manager immediately and arrangements will be made.
ACCIDENT PREVENTION AND INJURY • Work carefully at all times. • Be cautious on wet floors. • Use tools only for the purpose they were intended. • Unplug electrical devices before cleaning or dismantling. • Handle knives with care and never place in wash water. • ALWAYS CUT AWAY FROM YOUR BODY WHEN USING BOX CUTTERS! • Keep hair restrained at all times... especially around moving machinery. • Do not place hands or fingers into moving machinery. • Ask for assistance in lifting heavy crates or equipment.
EMPLOYEE INJURY
• Report all injuries to the manager immediately... no matter how small the injury. • Burns should be immediately rinsed with cool, clear tap water.
CUSTOMER INJURY • Notify manager immediately. • Let the injured person decide if he/she needs medical assistance. If he/she is unable to do so... call 911 for assistance. Whenever possible get names and phone numbers of witnesses. • If a foreign object in the food causes the injury make every attempt to retrieve it and
turn it over to the manager. • Above all be polite but noncommittal. Document the accident by writing down what
happened. Do not admit liability. This is for the insurance investigator to decide.
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END OF EMPLOYMENT AND LETTER OF REFERENCE
• To leave our employment in good standing... a two-week written notice is required. • When and if you seek other employment... we will gladly provide you with a letter of
recommendation provided you have fulfilled your responsibilities while employed. • You must turn in all uniforms issued to you on your last day of work.
You must also complete any uncompleted paperwork associated with your employment. GROUNDS FOR DISMISSAL
Not limited to... but includes:
• Dishonesty • Improper conduct • Unreliability • Failing to treat co-workers or customers with dignity and respect; failing to cooperate with co-
workers. • Lack of production • Poor grooming or appearance • Smoking on the store’s premises, including in the parking lot • Unsatisfactory evaluation • Fighting on the job • Drinking on the job • Reporting to work on drugs or intoxicated • Insubordination • Poor attendance • Violation of the Policy Prohibiting Unlawful Harassment
CALLING IN SICK
IF YOU CALL IN SICK... YOU MUST SPEAK TO A MANAGER. DO NOT LEAVE A MESSAGE WITH ANOTHER EMPLOYEE AND DO NOT HAVE SOMEONE ELSE CALL IN FOR YOU. PLEASE DON’T WAIT UNTIL THE LAST MINUTE TO CALL... PICK UP THE PHONE AS SOON AS YOU START FEELING ILL AND LET SOMEONE KNOW THERE IS A CHANCE YOU WON’T BE COMING IN.
At the end of an employee’s work shift, because you are in uniform, you must leave the premises and not loiter on the property.
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UNIFORM POLICY
THE “DAIRY QUEEN” UNIFORM WILL BE PROVIDED FREE BEFORE YOUR FIRST DAY OF WORK. YOU WILL RECEIVE: 2 SHIRTS, 1 PAIR OF SHORTS, 1 HAT, AND 1
BELT.
IF YOU LOSE OR DAMAGE ANY OF THESE UNIFORM ITEMS, THE MANAGER, IN HIS OR HER DISCRETION, MAY DIRECT YOU TO PURCHASE A REPLACEMENT FROM THE COMPANY. THE COST IS AS FOLLOWS:
• Shirt: $30.00 • Shorts: $25.00 • Hat: $10.00 • Belt: $10.00
YOU MUST PROVIDE THE
FOLLOWING:
• Black “Skechers” brand non-skid work shoes (available at www.amazon.com) • White socks
ALL EMPLOYEES WILL BE EXPECTED TO BE IN A COMPLETE, PROPER UNIFORM AT THE BEGINNING OF EACH SHIFT.
• Arrive at work in full uniform and ready to work; clock in at your scheduled time
only. • Employees will not be allowed to change into or out of uniform at the store
before or after work. • If you are not in full uniform... you will be sent home. • Hair restrained
UNIFORM WASHING INSTRUCTIONS
Machine wash in cold water. Tumble dry on low dryer setting. Iron with spray starch
if needed.
NEVER USE CHLORINE BLEACH!!!
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SIX STEPS TO GOOD
CUSTOMER SERVICE
Today, because of increased competition, customer service is important to the success of your Dairy Queen store. More fast food restaurants than ever before are after the same consumer dollar, thus making it more difficult to build sales and profits. If the customer does not get exactly what they expect from your store, they can get what they want from the competition. The satisfied customer is the repeat customer. Customer service equates to customer satisfaction.
1. FIRST IMPRESSIONS • ALWAYS greet the customer with a smile and a friendly greeting. Even when you
are busy, you can acknowledge that they are there with a smile, making eye contact and saying, “I’ll be with you in a moment.”
• You must not only look professional in your appearance, but also act professionally in the way you speak and carry out your activities... both behind and in front of the counter.
2. ORDER-TAKING PROCEDURES
• It is important that you listen to the customer. Give them your full attention. Repeat the order back so there is no mistake in the customer’s order.
• Remember when taking special orders; NEVER act as though the customer is a bother. We are here to serve our customers to the best of our ability for without them we would not be in business.
• Before making the order remember to collect the money and follow all cash register policies.
3. CASH REGISTER OPERATION
• Call out each item as it is rung into the cash register. • Repeat the order back to the customer to ensure they are getting what they
ordered. This helps eliminate misunderstanding and confusion. • Call out the total amount of the sale and the amount tendered to the customer. This
again communicates what you are doing to the customer. • When taking change from the drawer, the employee should count it to themselves. As
the employee replaces the change into the customer’s hand it should be counted aloud. As this is being done, the customer will also count it to themselves. Thus, the change will have been counted three times, twice by the employee and once by the customer.
• When placing bills in the register... make sure they all face the same direction.
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4. PREPARATION OF THE ORDER
• In preparing the order, speed is of the essence. The customer wants their order to be prepared as quickly as possible. A “sense of urgency” must be present with each and every order to provide the best possible service.
• During peak periods when customer activity is highest, it is best to prepare the drink portion of the order first, the soft serve items second and finally take the food items from the kitchen area last. This will help ensure the quality of the order by keeping the food warm in the kitchen area until the order is ready to be served. Nonpeak periods, or when food products are not prepared ahead of time, may require adjustments to the preparation procedure.
• All products should be weighed to assure proper portion control for both the customer and the store.
• Appearance is an important part of taste... the better a product looks the better it tastes. All products should look like the point-of-sale posters. A good rule of thumb is: “If you are not proud of it do not serve it!”
5. DELIVERY OF THE ORDER • When the order is ready, provide any customer service items that may be appropriate
(spoons, straws, napkins, condiments, etc.) or package it “to go”...including the necessary customer service items in the sack.
• Give the order to the customer, offering any assistance as is necessary. • If for some reason the preparation of the order will be delayed, the employee should
advise the customer of the situation (“a special order will take a couple of minutes to prepare, sir”)... ask them to have a seat or step aside and assure them that the order will be ready momentarily.
• Larger “family” orders may also take longer than usual. If so, courteously advise the customer that the order will take some extra time. Then, offer any assistance necessary to help the customer with their order.
6. CLOSING A sale is never complete until the customer is sincerely thanked and invited to return. Make the customer feel welcome and want to come back again with a “Thank you,” “See you next time,” or “Have a good day.” Regular customers keep our business and your job continuing. ALWAYS thank the customer not only when the order is completed... but also when the food is delivered.
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DAIRY QUEEN SOFT SERVE
Dairy Queen Soft Serve and an ice cream product contain the same basic ingredients. Dairy Queen Soft Serve, by definition based on ingredient formulation is classified as an ice milk product. The Dairy Queen Soft Serve Product has a 5 percent butterfat content. Due to this butterfat difference, Dairy Queen Product has 45 calories per ounce while ice cream has between 55 and 65 calories per ounce. With the Dairy Queen Soft Serve Product being delivered to the store in a liquid state, it becomes necessary to inject air into the product as it is frozen. This process is known as “overrun” which is the amount of air injected into the mix during the freezing process. Without the air injection, the Dairy Queen Mix would be course and heavy. The correct overrun is 50 percent, which means 50 percent air. If the overrun is wrong, the finished product may have some of the following undesirable characteristics:
OVERRUN TOO HIGH • Fluffy appearance • “Marshmallow” texture • Pockmarks on surface • Low on vanilla flavoring • This product will leave a
“chalky” aftertaste in your mouth
OVERRUN TOO LOW
• “Grainy” appearance • Off-white color • Shiny or wet appearance • Chewy texture The overrun is controlled and adjusted at the mix pump. It is measured by weighing a 5 oz. cup of soft serve. Make sure there aren’t any air pockets. Scrape the top of the cup with a straight edge. Weigh the fill cup. The results include the cup weight. The ideal weight of the filled cup is 4.28 oz. The acceptable weight is 4.10 oz. to 4.45 oz. If it is not, see the trouble shooting section. Overrun samples should be taken four times daily … and one hour after any adjustments are made to the mix pump. Another quality factor controlled by the store is the product’s temperature. The ideal temperature of the soft serve as it dispenses from the spigot should be 18 degrees Fahrenheit. If the product is served at a lower temperature, it will tend to freeze the consumers’ taste buds... leaving a less than desirable experience. If the product is served at a higher temperature, it will not form into the “ball and curl” formation and tend to melt down quickly. NOTE: If you believe the temperature and/or overrun is not correct or if the product consistency is not what it should be, notify your supervisor.
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APPEARANCE
Every Dairy Queen product served should look exactly like your point-of-sale material displayed on your menu boards, walls, windows and counter. Observe your customers, you will notice, many will compare the product just received with the displayed point-of-sale material. This will determine their perception. The shape and size of the products we prepare are very important to consumers’ eye appeal and expectations. It also helps to assure that each product will weigh the correct amount. Product preparation for most Dairy Queen soft serve product is trained through the use of four basic forms:
THE BASE
The base serves two purposes: • To support the product in the container. • To cover the bottom of the container for
appearance.
THE BASE: Center the spigot approximately 1/4” to 1/2” above the bottom of the container. As you open the spigot... the product will spread across the bottom and press against the sides of the container. The base should be approximately 1/4” to 1/2” deep.
THE NECK
The neck serves two purposes: • To support the product. • To bring the product up and out of the container in order to better
display it for proper appearance.
THE NECK: Lower the hand and container steadily downwards at the same speed that the soft serve is dispensed. Too swift a drop results in a weak and unstable neck, while a slow drop results in a thick, “Mushroom” neck.
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THE BALL
The ball is a customer-appealing shape that also controls the portion of the product. THE BALL: Hold the container completely still after the neck has formed. Let the spigot do the work. The soft serve will spread out in a round, ball-like shape. Movement of the container will cause rippling or mushrooming.
THE CURL The Dairy Queen curl serves one main function... that of a trademark. It is something that customers identify with. “The cone with the curl on top” became a Dairy Queen System trademark in 1953. The actual curl on Dairy Queen Products was trademarked in 1973 to protect Dairy Queen Stores from copy cats.
THE CURL: Lower the container/product straight down... while AT THE SAME TIME closing the spigot. Stretch the soft serve, leaving a “tail” to make the curl. The “tail” then forms the curl. Using a continuous, clockwise, circular motion, bring the product slightly up and to the left... to the 9 o’clock position; then in a clockwise motion, to the 1 o’clock position; then back down to the 7 o’clock position.
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JOB DESCRIPTION
FRONT COUNTER PERSONNEL
ESSENTIAL FUNCTIONS OF JOB
Start and complete transactions with customers. This includes the greeting, suggestive selling, product preparation, order coordination, cash transaction and the closing. Perform cleaning duties to include all areas of store: front counter, seating area, storeroom, dishes and utensils, walk-in cooler, parking lot, etc. Equipment Comprehension - A general working knowledge of pumps, freezers and other related machines is necessary to set up and operate the equipment properly. A basic understanding of the equipment is needed to assure proper product preparation. Stocking of supplies as needed for normal day’s usage. To work as a “team” member to assure constant and consistent customer satisfaction.
PERSONAL QUALIFICATIONS
Employee must exhibit: good manners, neat personal appearance, proper personal hygiene, and ability to work as a “team” member. A positive approach to the work and desire to do the best possible job at all times. Must adhere to the established food handling procedures and meet any local health regulations.
HOURS
Work hours will include daytime, evening and weekend shifts. Shifts may start with setting up the store for the day’s operation or end with the complete cleanup of the store’s facilities. Attendance at employee meetings is mandatory.
RESPONSIBILITIES
Responsible for: consistent product portions, proper counter etiquette, quick and efficient service to the customer, maintaining an adequate supply of materials on hand at all times, a clear understanding of the food preparation procedures, creating and maintaining a positive atmosphere among employees and customers, cleanliness in work area and general upkeep of the store’s surroundings and carrying out any other assigned duties.
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OPPORTUNITY
As a Dairy Queen employee, you will gain valuable business experience in a multifaceted billion dollar industry. You will have the opportunity to develop your interpersonal skills by working with a variety of people. Opportunities for promotion may exist at the store level. If you have questions about evaluation and promotion... please speak with your supervisor.
Wash Your Hands Before Work, After Using the Rest Room, and After:
• Touching anything that might contaminate your hands
• Working with raw food
• Touching your hair, face or body
• Sneezing or coughing
• Eating or drinking
• Cleaning
• Taking out garbage
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I have read and understand the Overrun I, LLC Employee Manual and if hired I will follow ALL of the Policies. I further understand that violation can result in disciplinary action up to, and including, Termination.
Date Employee Signature
Print Name
Employee Manual
13782198.1 (OGLETREE)
