Assistant General Manager — Flexible Hours, Fast-Casual Ops

Anchor Point Management Group; Chowchilla (CA); On-site; USD 30,000 - 32,000; Full time

Job summary

Anchor Point Management Group is seeking an Assistant General Manager for a Taco Bell unit in California. The AGM will provide management coverage during operating hours, directly supervise restaurant operations, and role model professional skills to staff while ensuring cleanliness, hospitality, and high product quality.

The role involves hands-on work, training employees, responding to guest needs, and maintaining safety and compliance across shifts.

Qualifications

• Must be at least 18 years old.
• Strong preference for internal promotion who has completed required training.
• High School diploma or GED is required.
• Minimum of 6 months in a shift management or supervisory role.
• Legal right to work in the United States.
• Open availability and ability to work flexible hours and all shifts.
• Basic math and reading skills.
• Excellent oral and written communication skills.
• Arrive to work on time with reliable transportation.

Responsibilities

• Greet customers with a friendly demeanor and take orders accurately.
• Prepare and package food and drink products according to restaurant standards.
• Operate cash registers, process payments, and provide change to guests.
• Maintain cleanliness and sanitation of the restaurant including back of house, lobby, and restrooms.
• Assist with food prep and dishwashing as needed.
• Restock inventory and supplies.
• Manage shifts to ensure fair employee treatment and compliance with laws.
• Offer ongoing coaching and feedback to team members.
• Hire, onboard, and develop Taco Bell employees.

Skills

Excellent communication skills

Flexibility with shifts

Team leadership

Education

High school diploma or GED

Job description

Anchor Point Management Group is seeking an Assistant General Manager for a Taco Bell unit in California. The AGM will provide management coverage during operating hours, directly supervise restaurant operations, and role model professional skills to staff while ensuring cleanliness, hospitality, and high product quality.

The role involves hands-on work, training employees, responding to guest needs, and maintaining safety and compliance across shifts.