Assistant Manager

Taco Bell - 43398 - Vidor; Vidor (TX); On-site; USD 42,000 - 54,000; Full time

Job summary

Taco Bell is seeking an Assistant General Manager to support the Restaurant Manager in profitable operations, cost control, and staff development. You will oversee front-of-house service, coach team members, and ensure a high standard of cleanliness and safety to maximize guest satisfaction.

The role requires strong leadership, financial literacy, and a commitment to delivering quality service in a fast-paced environment.

Qualifications

• High school diploma or GED; some college preferred.
• Minimum 1 year of supervisory experience.
• Understanding of P&L statements; basic math and accounting skills.
• Strong customer service and communication skills.

Responsibilities

• Assist Restaurant Manager in profitable operation and cost control.
• Front counter involvement to ensure quality service and customer satisfaction.
• Train and coach employees; handle complaints with courtesy.
• Assist in maintaining sales levels and local store marketing.
• Manage cash handling and daily deposits per procedures.
• Ensure safety, cleanliness, and health department standards.

Skills

Customer service

Communication

Leadership

Problem solving

Basic math

Fast-paced environment

Education

High school diploma or GED

Serve Safe certified

Tools

POS systems

Cash handling

Job description

Taco Bell - Assistant General Manager

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

• Responsible for working at the front counter to ensure quality service. Checks product quality and communicate 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 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 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 thru 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