Assistant Manager

Taco Bell - 43400 - Nederland; Nederland (TX); On-site; USD 40,000 - 55,000; Full time

Job summary

Taco Bell - 43400 - Nederland is seeking an Assistant General Manager to assist in the profitable operation of the restaurant. The role involves managing costs, ensuring excellent customer service, and overseeing staff development.

The ideal candidate will have supervisory experience, strong customer service skills, and a high school diploma or GED. Responsibilities include training staff, managing cash control, and adhering to health and safety standards.

Open availability and Serve Safe certification are required.

Qualifications

• Must have a high school diploma or GED; some college preferred.
• Minimum of 1-year supervisory experience required.
• Must be at least 18 years of age and Serve Safe certified.
• Requires open availability.

Responsibilities

• Assist the Restaurant Manager in operating the restaurant profitably.
• Train and coach employees for quality service.
• Manage restaurant cash control and conduct bank deposits.
• Ensure compliance with health and safety standards.

Skills

Customer service skills

Communication skills

Basic math and accounting skills

Understanding of P & L statements

Education

High school diploma or GED

Some college preferred

Tools

Order processing systems

Basic computer skills

Job description

Taco Bell - Assistant General Manager

Assists the Restaurant Manager in profitably operating the restaurant within the practice and procedures of the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits, and employee development.

Responsibilities

• Responsible for working at the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
• Assist in maintaining an acceptable level of sales. Utilize local store marketing.
• Manages restaurant cash control by making bank deposits daily. Follow the Cash Handling Procedures outlined in the company’s employee handbook.
• Ensure accidents and incidents are reported to Risk Management in a timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintain a safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigid adherence to restaurant cleanliness, uniforms, and appearance standards.
• Assists in the hiring and development of team members. Document in writing corrective disciplinary action with employees or any incident involving customers.
• Performs management and administrative responsibilities, as assigned by the Restaurant General Manager.
• Conducts frequent restaurant travel path to ensure all operational ingredients are in place and working well.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildings and equipment.
• Attend special meetings as scheduled by the Restaurant General Manager or Area Coach for purpose of planning, training, and reviewing operations/management procedures and policies.

Qualifications

• A high school diploma or GED; some college preferred
• A minimum of 1-year supervisory experience
• Understanding of P & L statements
• Basic math and accounting skills
• Strong customer service skills
• Strong communication skills
• Knowledge of order processing systems and basic computer skills
• Must be at least 18 years of age
• Must be Serve Safe certified
• Requires open availability

Background Check

Candidates are required to pass a background check and drug test criteria as a condition of promotion or hire to this position unless otherwise prohibited by state law.

Work Environment

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Equipment

Fryers, Thermalizer, flat top grills, split lid grills, walk-in freezer, menu boards, computers, cash registers, filtering machines, steam units, holding cabinets, storage units, soda fountain hook-up station, microwave, cooking utensils, drive-through communication systems, coolers, freezers, and hot holding line.

Environmental Conditions

• The employee is subject to environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities both inside and outside.
• The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
• The employee is exposed to hazards which include a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
• The employee is subject to one or more of the following conditions: fumes, odors, dust, mist, gases or poor ventilation.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to handle or feel; reach with hands and arms and be able to communicate. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

Compensation

To be discussed.