Working: a day on the job in south Pinellas County

Keyla Willis, 21, is the general manager of Papa John's Pizza at 2390 Fourth St. N. She oversees a staff of 21, and does the scheduling and projecting, but is still very hands-on. She has been known to make an astounding 50 to 75 pizzas in one hour.

Keyla Willis, 21

General manager, Papa John's Pizza, St. Petersburg

What kind of hours do you work?

Anywhere from 45 to 55 hours a week. If I were to open, I'd work 10 to 8 (p.m.) Or if I'm closing, I come in at 5 and will be here till 1 or 1:30 (a.m.), cleaning and doing a little bit of paperwork.

How did you get interested in working here?

I was working at Burger King and McDonald's and wanted to try pizza for a change, so I came here.

Do you eat pizza yourself?

I used to, the first year I started working here. I used to eat it a lot. But then I see it every day and make so much of it, now only every once in a while.

What's your favorite kind?

Just cheese, plain.

What are some of your responsibilities as general manager?

I do scheduling, making sure everybody's on time and in uniform. We have a staff of about 21. Early in the week I'll try to project the sales and figure out how much food we need. I answer phones, take orders, make pizza and clock people in and out.

What kind of training do you need for this job?

When I first started working here, my general manager at the time taught me everything. And then when I became a manager, I had to take a test to see where my knowledge was about pizza. Then when you become a general manager, you have to take a general manager's test to see if you are capable of doing a schedule and running a store, stuff like that.

Does the food come all ready for cooking or is there a lot of prep work you have to do?

The only prep I have to do is the green peppers and onions, I have to cut those myself, and that's a lot of work. Everything else is in the bags and just goes right on the pizzas.

How do you make a pizza crust?

The dough comes in these little balls and I have to slap it out myself, and shape it out and make it rounder so it looks like a pizza. As soon as the dough comes off the truck, I have to let it sit in the walk-in (refrigerator) for about a day, then they stay out for about a half a day so it can soften and rise up a bit.

Is there a reason for tossing the pizza dough in the air?

You have to stretch it out a lot to get the air out. And some people just like to see it. You have to hold it just the right way or your hand will go right through it.

How many people does it take to make a pizza?

On a busy day, there may be three or four on a line.

Do you have a lot of regular customers?

Yeah, a lot. I have one family that comes in here all the time, and I love them so much. They come in here either Friday or Sunday night after church, regularly, and they know me by name and I know what they're ordering, what they want. We have the college, USF, right down the street, and they order a lot of pizza.

What's the most popular pizza?

The Works pizza, with everything. Then second would be pepperoni. Third would be the cheese.

When is the store's busiest time?

Fridays, after 5, and then late night.

Do you bring home pizza very often?

I bring home pizza about once a week. I've got a little sister who loves pizza.

How much money do you make?

Shift managers start at about $8 an hour, but the salary for assistants and general managers goes up from there, depending on your experience.

What is your dream job?

I like working with people. I think I have good customer service skills and I like little kids too. So probably something in the medical field, maybe working with babies in the neonatal department at the hospital.

© 2006 • All Rights Reserved • St. Petersburg Times
490 First Avenue South • St. Petersburg, FL 33701 • 727-893-8111

Contact the Times | Privacy Policy
Standard of Accuracy | Terms, Conditions & Copyright