Assistant Manager

Taco Bell; Midlothian (TX); On-site; USD 36,000 - 48,000; Full time

Job summary

Taco Bell franchisee is seeking a capable manager to assist with restaurant operations, ensuring fast, friendly service and top quality. The role involves supervising shift leaders and team members, managing costs, and upholding standards of cleanliness and hospitality in a fast-paced environment.

Responsibilities include hiring and training staff, handling accounting tasks, and maintaining inventory and scheduling.

Qualifications

• High school diploma or GED preferred.
• Clean, neat appearance and strong interpersonal skills.
• Basic understanding of fast food operations and scheduling.
• Ability to follow instructions and maintain quality, service and cleanliness.
• Capable of cash control and operating kitchen equipment safely.
• Ability to forecast sales and manage inventory and costs.

Responsibilities

• Assist with management of all restaurant operations.
• Hire, train, and review employee performance.
• Perform accounting tasks and prepare reports for the home office.
• Administer program guidelines and maintain high quality and service.
• Prepare orders quickly to specification and quality.
• Work as a team to ensure consistent customer satisfaction.
• Prioritize workload and manage dining room and back-of-house tasks.
• Operate kitchen equipment and report repairs as needed.
• Greet customers and maintain friendly, courteous service.

Skills

Customer service

Interpersonal communication

Teamwork

Cash handling

Attention to detail

Ability to work under pressure

Education

High school diploma or GED

Tools

Point of Sale (POS) familiarity

Job description

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Basic Function

To assist with management responsibilities and ensure efficiency and quality of all operations within the restaurant.

General Responsibilities

1. Ensure customer satisfaction by providing quick, efficient service and quality products.
2. Provide excellence in quality, service and cleanliness.
3. Create and maintain a positive and cooperative atmosphere among employees and customers.
4. Maintain knowledge and operation of all equipment.

Positions Supervised

Shift Leaders and Team Members when the MIC.

Requirements, Skills and Abilities

1. High school diploma or GED preferred.
2. Must be clean, neat and well groomed.
3. Must have good interpersonal communication skills to work with customers and employees.
4. Must have basic understanding of fast food operations, production procedures and deployment procedures.
5. Must have ability to master cash control and understand and ensure adherence to Quality, Service, Cleanliness and Hospitality guidelines.
6. Must understand basic principals of sales forecasting and scheduling, cost control, inventory, profit and loss statements, and personnel administration.
7. Must be able to follow verbal and written instructions.
8. Must have good hearing to work with customers and fellow employees and to work the drive through when necessary.
9. Must have good vision to observe store dynamics and to operate kitchen equipment safely.
10. Must be honest.
11. Must be assertive and aggressive, but well mannered.
12. Must be able to pay attention to detail, cope with pressure and remain calm when challenging situations arise.
13. Must be able to work as a team member and to perform job duties with a minimum of disruption to customers or fellow employees.
14. Must be able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time.
15. Must have good manual dexterity to be able to work rapidly and accurately during rush periods.
16. Must be able to work as part of a team to assure constant and consistent customer satisfaction through excellent quality, service and cleanliness.

Job Training

Normally, eight to eighteen months required to gain job knowledge. Job performed under general supervision. Position requires continuous customer and employee contacts.

Working Conditions

Work area temperature may be extreme and noise level may be high at times. May have to work without food or drink during busy times.

Key Activities

1. Assists with management of all operations within the restaurant.
2. Assists in the hiring, training, and review of employee performance.
3. Performs accounting responsibilities and prepares reports for submission to the home office.
4. Administers the ACT program.
5. Quickly prepares customers' orders according to specifications and with the highest possible quality.
6. Works as a team member to assure constant and consistent customer satisfaction through excellent quality, service, and cleanliness.
7. Prioritizes work load, always serving customers first, then maintaining dining room, then maintaining work area.
8. Operates all kitchen equipment.
9. Acknowledges and speaks to customers when possible in a friendly and courteous manner.
10. Reports any needed equipment and/or facilities repair to the Maintenance Department.