Level 1 Certification

1

Before you get started - please read instructions completely:

Knowledge Test:

This is NOT an open book assignment. No assistance may be provided, including but not limited to, other Assistant Managers, General Manager, Leadership Team Member, the Training Guide, or the internet.

This is to be completed by the Assistant Manager being certified only.

Any parties found guilty of this will be subject to disciplinary action up to and including termination.

Skills Test:

This portion of the Certification is to be completed by the GM.

Together, the GM and AM will review all required skills and mark them according to the AM's ability.

Failure to abide by NRVP's Honesty and Integrity policy when completing this Certification and any associated assignments will result in disciplinary action.

In order to advance to the next level, the Assistant Manager must have also completed the following -

- Passed the Product Certification

- Completed all activities and videos associated with Level 1 Training

- Completed Opening, Closing, and Prepare to Win Certifications

2

I have read the instructions on the previous page and understand the expectations* This field is required.

I understand

3

Assistant Manager Name* This field is required.

First Name

Last Name

4

Store Number* This field is required.

5

Date* This field is required.

Date

6

New River Valley Pizza's Core Values consist of the following -* This field is required.

Community, Teamwork, Kindness, Fun, and Empathy

Fun, Teamwork, Enthusiasm, Communication, and Integrity

Kindness, Passion, Enthusiasm, Communication, and Positive Attitude

Passion, Kindness, Fun, Integrity, Positive Attitude, and Community

7

A tactic that will add energy to your shift, make your team feel great, and communicate your expectations is called...* This field is required.

Performance Coaching

Leading by Example

Vocalizing

Setting the Tone

8

A Customer orders 2 large pizzas and an order of bread twists for $22.97. How much would the total be if they wanted to add another large pizza for $7.99 (before tax)?* This field is required.

$28.60

$30.96

$31.96

$24.69

9

A customer has a gift card they would like to use, with a remaining balance of $10.53. The customer would like to apply that to their order of $29.68. How much do they owe after the gift card is applied?* This field is required.

$16.56

$19.06

$19.15

$15.65

10

You deliver an order totaling $24.56, the customer wants to leave a 15% tip. How much is the tip?* This field is required.

$9.70

$2.46

$3.68

$6.20

11

Roughly, what percent of your store's sales go towards food cost?* This field is required.

40%

50%

30%

20%

12

Which is NOT a primary way inventory is wasted?* This field is required.

Discarded food

Inventory miscounts or mistakes

Overtopping

A Team Member steals it

13

How can you let your team know that order accuracy is important?* This field is required.

Stretch the dough yourself during a rush

Write it down in the manager's log

Watch the Team Members make the products

Vocalize what you see in the store, and supervise the makeline

14

What is the key to controlling food costs?* This field is required.

Control remakes/ bad orders

Control waste

Control theft

Control portions

15

At what time of day is it reccomended that you count food to identify waste or usage problems? Select all that apply -

End of the day

Shift Change

Beginning of the day

Overnight

16

Conducting OER's are important because they provide insight on how the store is running from a customer's perspective.* This field is required.

True

False

17

To be an effective leader - you should take care of your team, while also -* This field is required.

Making sure everyone gets paid

Helping everyone feel productive

Meeting the needs of your organization

Taking care of yourself

18

When can confidential TM information be shared?* This field is required.

Sometimes - it's ok to share with certain TM's

No, Never

Never - except for those with legitimate need for the information

19

Is this goal SMAC - able? "Our store wants to run an ADT of 22 min or less for the week!"* This field is required.

Yes

No

20

As a product master in your store, your team expects you to -* This field is required.

Teach them how to make great product

Make most of the products during a rush yourself

Manage the rush by yourself

Have the fastest pepperoni time

21

The 3 types of contamination are... Select all that apply* This field is required.

Bacterial

Microbial

Physical

Chemical

22

Where should you store your cleaning products?* This field is required.

Next to the location they are used most often

Next to the makeline area for easy access

In the bathroom so it reminds TM's to clean it

Away from food

23

What temperature is considered the "danger zone"?* This field is required.

10-32 degrees

60-80 degrees

32-38 degrees

42-140 degrees

24

What is dough management?* This field is required.

The process of managing dough at room temperature when it's out for use

The process of figuring out how much dough you need for the day, and pulling it out to proof

The process of managing dough temperature during the proofing or rising process so the dough it at it's optimum flavor and texture when baked.

The process of managing dough in the walk-in

All of the above

None of the above

25

What does completing the meal mean?* This field is required.

Providing the customer with exceptional service

Treating the customer's order as a 4-part experience

Ensuring the customer's order is 100% accurate

26

What is an example of a basic cost?* This field is required.

Creating poster's for advertising

Credit card expenses

Rent

27

Which of the following is NOT an order taking best practice?* This field is required.

Saying "Welcome to Domino's!" when a customer enters the store

Taking accurate orders and making thoughtful reccomendations

Coaching drivers to pick up a car topper when they clock in

Smiling

28

Which of the following is NOT considered a best practice in pizza making?* This field is required.

Balancing quality and speed to ensure that every product is made to standards

Memorizing portions

Communicating HTA with the entire team

Making sure that only 1 TM is responsible for each order

29

The 3 types of sanitizing are... Select all that apply -* This field is required.

Dunking

Air Drying

Wiping

Crying

30

The 3 parts of team member efficiency are performing the job itself, using lulls to complete other tasks, and taking frequent breaks to rest.* This field is required.

True

False

35

Safety and Security* This field is required.

41

What does "running a 5-star shift" mean?* This field is required.

42

Please explain the importance of re-counting and recording your nightly inventory variances.* This field is required.

43

Please explain the importance of regular SOER's, and OER visits.* This field is required.

44

What are the 5 elements of a great pizza?* This field is required.

45

Using detail - please describe our uniform policy and image standards* This field is required.

46

Did the Assistant Manager complete the following?* This field is required.

Product Certification (separate Certification)

Opening Certification (attach below)

Closing Certification (attach below)

P2W Certification (attach below)

All activities and videos associated with Level 1 (see activity submission form)

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By signing on the next page, you are awknowledging that the above Certifcation was completed in accordance with the directions stated and the NRVP Honesty and Integrity policy.

Upon approval, any promotion and assocaited pay changes will be implimented on the payroll following the passing of the certification. The certification is NOT retroactive and will not apply to hours already worked.

48

GM Signature* This field is required.

Clear

49

AM Signature* This field is required.

Clear

50

Please attach completed opening certification here -* This field is required.

Drag and drop files here

Select files to upload

Max. file size: 10.6MB

51

Please attach completed closing certification here -* This field is required.

Drag and drop files here

Select files to upload

Max. file size: 10.6MB

52

Please attach completed P2W certification here -

Drag and drop files here

Select files to upload

Max. file size: 10.6MB