Manager (Wage Differential After 9 PM)

Mighty Taco; Eggertsville (NY); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Night differential

Job summary

Mighty Taco is seeking a capable Manager to assist General Managers in achieving key operational results at our New York unit. The role emphasizes customer service excellence, safety compliance, and strong leadership over shift teams.

You will oversee scheduling, labor costs, inventory, and cash handling while ensuring adherence to company policies and labor laws. The position requires proactive communication with managers and staff to maintain service quality.

Qualifications

• Experience supervising Shift Managers and Team Members.
• Proven ability to resolve customer complaints to satisfaction.
• Knowledge of overtime rules and labor laws.

Responsibilities

• Supervise Shift Managers and Team Members to achieve 100% customer satisfaction.
• Respond promptly to customer complaints via web, in person, or phone.
• Ensure safety and sanitation compliance.
• Manage labor hours and scheduling to meet business needs.
• Maintain Cash Management protocols and cash drawer accuracy.
• Recruit and develop supervisory personnel.
• Complete opening/closing checklists and reporting.

Skills

Customer Service

Leadership

Labor Scheduling

Cash Handling

Safety & Sanitation

Tools

POS System

Job description

Paying a $1.00 per hour Differential for all hours worked past 9 PM

The Manager is responsible for assisting the General Managers in achieving the quantitative and qualitative results of their units; while ensuring compliance with all Company Policies & Procedures.

Duties & Responsibilities Include:

• To supervise and direct all Shift Managers and Team Members to achieve 100% customer satisfaction. Customer Service is Priority 1.
• The Manager is empowered to take all necessary action to resolve customer complaints to achieve satisfaction.
• The Manager is required to expeditiously reply to all customer complaints whether received via the Company’s web site, in person, or via the telephone.
• To ensure the safety of all Team Members and Customers by abiding by all safety and sanitation protocol.
• To achieve Company standards in the areas of:
• o Food & Beverage Cost Control
• o Quality
• o Service
• o Cleanliness
• o Cash Control
• o Labor Control
• To achieve Company standards, via recruiting, scheduling, training, evaluating, and where and when necessary, disciplining Team Members in accordance with Company protocol, including but not limited to:
• To write weekly work schedules that comply with Company policies and all Labor Laws.
• To manage labor hours consumed in relation to business levels to achieve Company standards, sending Team Members home prior to the end of their scheduled shift if/as business levels dictate.
• To promote good employee relations and Team Member morale.
• To expeditiously and fairly resolve any Team Member grievance.
• To ensure all required actions as stipulated on the Company’s “Opening Checklist” and “Closing Checklist” are completed and attested to inclusive of Cleaning Chart duties.
• To actively, constantly, and consistently manage all actions of all Team Members ensuring their compliance with Company standards and expectations, and governmental regulations.
• To Manage by Priority

1. 1. Customer Service
2. 2. Cleanliness in Customer Areas
3. 3. Cleanliness in visible Customer Areas
4. 4. Restock & Prep
5. 5. Miscellaneous Cleaning

• Constant monitoring of sanitation requirements, cashier protocol, portioning, grill and wrapping procedures as well as waste, theft, and/or excessive use of supplies.
• Performs Required Hourly Temperature & Quality Checks

• o To immediately take corrective action if any of the above occur.

• To ensure Cash Management protocols are maintained, including but not limited to:

• o To maintain routine cash drops throughout all shifts
• o To deposit shift receipts per policy.
• o To ensure sufficient change is always available.
• o To ensure cashiers count their drawers at the beginning of each shift.
• o To ensure cashiers are preset when drawers are counted at shifts end
• o To maintain accurate Cash Variance documentation.
• o To maintain a locked safe and change bank, ensuring keys are always on your person,

• To proactively manage required staffing levels.
• To recruit, and/or, develop internally, and train store supervisory personnel ensuring all management positions are filled.
• To ensure compliance with Company standards (e.g. Overtime) and governmental regulations (Minors, Meal Breaks, etc.).
• To keep Team Member attendance records up to date.
• To replace Team Members who were scheduled to work shifts who call in ill, or self-terminated.
• To maintain adequate stock levels of product and supplies to ensure no stock outs occur.

• o Generates purchase orders as required.
• o Ensures required Daily and Inventory Counts are accurately completed.
• o Completes a Weekly Inventory count a minimum of once per fiscal period.
• o Generates and records Receipts and Stock Transfers

• The Manager is not authorized to contract services from any solicitor or existing vendor.
• To maintain all Company reporting requirements, including but not limited to:

• o Cost Variance reporting
• o Payroll Worksheet
• o Hourly Readings Reporto Team Member and Customer Incident Reporting
• o Suspected Illness Reporting
• o Camera Reviews

• To clearly and professionally communicate all pertinent information to all Team Members.
• To communicate clearly and consistently with the General Manager and District Manager, including in regards to:

• o Customer complaints;
• o Food safety or quality concerns;
• o Team member performance and conduct;
• o Actual or potential violations of Company standards; and
• o Other matters concerning Company operations.

• To ensure that all property and equipment is functioning as it is designed to.

• o To communicate Maintenance Service Requests via Company protocol.
• o To open Service Calls for any Point of Sale System Hardware or Software failures.

• To attend periodic training sessions and other Company meetings. (I.e. Serv-Safe training, Sensitivity training, Companywide meetings)
• To abide by the Operations Manual