Working: Ian Fleming

By Patrisha McLean | May 16, 2009

Rockport — “I never thought I’d have the job for nine years but here I am. Pretty weird.” So said Ian Fleming, who does just about everything there is to do at the Domino’s Pizza in Rockport.

The delivery aspect of his job has given him the following insights: “It’s amazing how many people don’t shovel”; and “A lot of people have doorbells that don’t work.” And from taking phone orders, he is firm about the most popular topping: “Straight pepperoni, with cheese a close second.”

After all these years, Ian still partakes of the house product. “You’d think you’d get sick of it and to a certain degree that’s true,” he said, adding that with 14 or 15 toppings and four or five crusts on the menu, “you can usually think of something you want.”

Ian first came to Maine to visit his roommate in the summer of 1994 from St. Lawrence University, where he majored in Asian studies and history. He decided to move here a year later and “didn’t have a plan” for a job or career. He did electrical work, installed flooring and managed a warehouse. Then he walked into Domino’s to fill out an application and had the job 10 minutes later.

A year ago he was promoted to general manager of his branch, which like three others in the area is owned by Pat and Beth Provost. His responsibilities include ordering supplies, general maintenance, and overseeing both kitchen and delivery staff. A computer helps him to track times between the phone order, finished pizza and delivery. “If out-the-door times are too long I might need to ask my pizza makers to step up the pace,” he said. “If my drivers are standing around, I make sure they’re hustling out the door.”

He does a fair amount of hustling himself, as he’s in the minority for liking cold pizza. “Getting them out in time, that’s what it’s all about,” he said. A charity walk one recent weekend morning required 30 large pizzas, “plus I had to do it myself so that was interesting,” he said.

Looking to the future, Ian said, “Sometimes I think I might do something else but I’m not sure what. I did enjoy woodworking quite a bit. When you mill a floor you can see it and say, ‘I installed that.’ With making pizzas, we take pride in the product too but it’s more fleeting. It’s like, ‘here’s pizza number 6,500.’”

He enjoys children and a nice part of his job is the interaction he has with young customers, through deliveries to school events and homes. “I got a standing ovation from a roomful of fourth-graders once,” he said. “They were having a birthday party and when I rolled in with the pizzas they all stood up and clapped. That was pretty sweet.”
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