Manager in Training WA

Taco Bell; Camas (WA); Hybrid; USD 65,000 - 90,000; Full time

Job summary

Taco Bell is seeking a Restaurant General Manager to lead the unit, ensuring profitable operations, high cleanliness standards, hospitality, accuracy, and speed of service. The RGM will train staff, handle guest needs, and role model key behaviors in the restaurant.

The role requires managing costs, staffing, and compliance while driving sales growth and ensuring safe, efficient operations across all shifts.

Qualifications

• Must be at least 18 years old and legally eligible to work in the United States.
• Minimum 6 months in a shift management or supervisory role, preferably in a service-related business.
• Strong communication skills, both oral and written.

Responsibilities

• Oversee operations of a Taco Bell unit to ensure cleanliness, hospitality, product quality, and speed of service.
• Control food, labor, cash, and controllable expenses to company guidelines and budget.
• Maintain adequate staffing levels for all days and shifts; conduct performance appraisals.
• Conduct hiring for crew members, shift leaders, and assistant general managers; train and develop staff.
• Ensure compliance with local, state, and federal laws and food safety guidelines.
• Monitor and report operating results to area coach; manage turnover through effective staffing and training.

Skills

Communication skills

Mathematical literacy

Punctuality/attendance

Transportation reliability

Leadership and coaching

Customer service focus

Education

High school diploma or GED

Job description

Position Summary:

The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and profitable operation of their restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM directly performs hands on operational work as necessary to train employees, respond to guest service needs, or otherwise role model appropriate skills and behaviors in their restaurant.

Duties and Responsibilities:

• Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels.
• Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality.
• Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements.
• Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals.
• Performs the hiring process for a new crew members, shift leaders, and assistant general managers.
• Coaches and councils, all crew members and managers and are responsible for training and developing their team to expected certification and performance levels.
• Maintain the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations.
• Ensures compliance with all local, state, and federal laws pertaining to employment.
• Verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed.
• Ensures that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and your area coach.
• Ensures excellent levels of guest service on all shifts and properly handles guests 'complaints to facilitate repeat business.
• Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment.
• Preparing food as needed for guests and training purposes as well as handling the cash register and money when required

Your success will be measured based on the following:

• Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses
• 5 Bells, CORE, PRCs and Food Safety Audit results
• Period "3 Part P & L" results: Unit Staffing, STP 1&1 %, Annualized Turnover %, Average
• Weekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper %, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash +/- % of Sales, Controllable %vs. Plan, PAA % vs. Plan, Actual PAA

Qualifications

Knowledge and Skill Requirements:

• Must be at least 18 years old or older.
• Strong preference for an internal promote who has completed all required learning zone training and certiications.
• High school diploma or GED is required.
• Possess a minimum of 6 months in a shift management or supervisory role, preferably in a service-related business.
• Legal right to work in the United States.
• Have open availability and the ability to work lex flexible hours and all shifts as needed.
• Basic math and reading skills.
• Excellent oral and written communication skills
• Ability to learn quickly with a can‑do attitude.
• Comes to work with good hygiene.
• Has reliable transportation and able to arrive to work on time.
• Demonstrated ability to maintain inancial controls and coach and train employees.
• A positive, friendly, and courteous attitude.

The duties and requirements of this position may change from time to time. The Company and their afiliates reserve the right to add or delete duties and responsibilities at the discretion of its owners/managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.