The World's Largest Truckstops

Career Path – Assistant Manager Training Program

Engineered To Drive Success.
There are many opportunities at Iowa 80 Group!   Our Assistant Manager Training program is designed to introduce you to our industry and to help you be successful. We provide you  extensive one-on-one training with Iowa 80 leaders and give you the opportunities to gain useful knowledge and experience.  After that, what road you take, and how you steer your career IS UP TO YOU!


I. Orientation (Day One)

  1. Fill out new employee paperwork
  2. Explanation of insurance
  3. Tour of Truckstop building
  4. Policies & Procedures and History of the Iowa 80 Group from Employee Handbook
  5. Tour of Iowa 80 Group property and introduction to the PC Managers
  6. Customer Service Training

II. Fuel Center and Blimpies (8 weeks)

  1. Training on register, CAT Scale, Western Union, processing of fuel authorizations, shift change procedure, customer service
  2. Blimpie—Food control, ordering, staffing, operational flow of business, food safety (Serv Safe Training)
  3. Bookkeeping
  4. Store—Receiving, ordering, product flow, inventory
  5. Interviewing/ New Hire procedures & Paperwork

III. Service Center (8 Weeks)

  1. Customer service, tire sales, national accounts, trade in value
  2. Ordering and receiving processes/TA Computer system
  3. Writing up work orders, lining up trucks for repair, detailing and distributing parts, assigning jobs to technicians
  4. Payroll commissions, adjusting labor dollars, phone skill training with dispatch and Company road service coordinators
  5. Training in warranties
  6. Performing retail and marketing duties
  7. Interviewing/ New Hire procedures & Paperwork

IV. Truckomat (8 weeks)

  1. Learning wash bay procedures, training in Wash Bay, customer service training
  2. Price washouts, supervisory training, cash register, checkout procedures, acting manager in charge
  3. Problem solving, assisting manager, learn new hire paperwork, hiring, training new hires on wash procedures, providing feedback to new employees on improvement areas, scheduling
  4. Take new hire through new hire paperwork and perform the orientation, train new hires in wash bay, evaluate new hires, help General Manager with day to day operations
  5. Maintenance on pumps, wands and automatic brushes
  6. Filling out payroll, adjusting time cards, distributing wash bay commissions, Lockout Tag Out procedures / Hazmat loads / Safety training


V. Main Store (12 weeks)

  1. Training on registers
  2. Registers, bank, shift change
  3. Daily duties, customer service, vendors, bumper and stack training, stocking, managing
  4. Back office training, assisting managers
  5. Acting Department manager. Demonstrates basic knowledge of each department, show product to
    1. Customers and Product Ordering.
    2. Convenience store department
    3. Gift Store department
    4. Electronics Store Department
  6. Drivers supply/accessories department
  7. Overall operation
  8. Interviewing/ New Hire procedures & paperwork
  9. Follow-up questions
  10. Safety Training

VI. Maintenance/ Housekeeping/ HQ Operations (5 weeks)

  1. Repair work on computer and electrical systems.
  2. Snow patrol when applicable, fuel, sewage, water and fire systems, Hazmat training
  3. Safety Training


  1. Housekeeping/cleaning showers/general upkeep.
  2. Ordering, inventory, scheduling, general paperwork, vending machines, money collection, deposit        Jamboree paperwork and Jamboree preparation.

Headquarters (2 weeks)

  1. Interviewing / New Hire procedures & paperwork.
  2. Computer training, Lotus Notes / Word Pro / Lotus 123.
  3. Marketing processes.  Meet with Marketing Manager to review ad creation, creating location brochures and web sites, mass mailings, promotion ideas, billboard artwork, sign creation, media assistance, writing and sending press releases and providing photos to print media..
  4. Accounting processes.  End-of-month preparation and workflow processes of financial reports—Information needed for a financial report, analyzing a financial report.  Sales—Flow of information to the sales auditor, overview of computer generated reports, criteria for report preparation and study of department materials.  Accounts Payable—Accounts payable procedure, coding and approving invoices, timely flow of information and maximizing discounts earned.  Accounting—Chart of accounts, overview of P & L’s, correcting errors on P & L’s using available reports, time schedule information needed for financial statements
  5. Payroll processes.  Work on understanding pay codes and occupation codes, new employees documents, preparing payroll input sheets and garnishment of wages requests.
  6. Store Chek processes.  Work on capturing transaction data—Cash, Credit Cards, Discounts and End of Shift.  Inventory Control—Indexing, Daily sales and Year end
  7. Attend annual Managers Meeting
  8. Other projects that may arise including extensive travel

VII.  Catalog/ Distribution Center (8 weeks)

  1. Customer Service
  2. Learn Product
  3. Fill orders for both Retail and Wholesale
  4. Receive Product
  5. Stock/ Tag Mdse.
  6. Fork Lift Training
  7. Work in the Call Center taking orders
  8. Work with on Web and Catalog Layout
  9. Work with on Price Book
  10. Pay bills, and look at P&L reports
  11. Work with Tina on Computer Systems
  12. Work with Manager on:
    1. Top Seller Reports, sales, margins, expenses.
    2. Labor Costs and Control
    3. Buying as a group
    4. Returns
  13. Overview of the paperwork trail
  14. Safety Training
  15. Attend Product knowledge classes of visiting Vendors.

VIII. Museum (1 week)

  1. Customer Service Training
  2. Cleaning Procedures
  3. Security
  4. Inventory, Purchase orders, merchandising
  5. Researching trucks, giving tours
  6. Introducing new products

VIIII. Special Projects

  1. Jamboree Preparation
  2. Monthly review meetings with Managers
  3. Monthly supervisory skills meetings
  4. Visiting other locations
  5. Lunches with CEO, owners, top management

VIII.   Fast Food Training/Overview of Restaurant Operations (Personnel).
(This may not apply to all Trainees)

  1. Kitchen Prep—Sanitation and hygiene, cooking temperatures, safety, portioning foods, maintenance of tools and equipment
  2. Grill—cooking, cleaning, working with natural flavors of meats
  3. Cashier/Observation of duties—Customer service, register, counting drawer, discounts, phone courtesy
  4. Kitchen Management—receiving of goods, preparing foods, cleaning
  5. Dishwasher—prepare dish ware, pots, pans and utensils for cleaning and sanitation, washing kitchen wares, storing kitchen wares
  6. Overview of work processes, paperwork
  7. Interviewing / New Hire procedures & paperwork
  8. Safety Training