Restaurant Assistant Manager: Lead Teams, Elevate Service

tacobell; Holmen (WI); On-site; USD 42,000 - 56,000; Full time

Benefits offered by this job

Health plan

401(k)

Insurance options

Meal discounts

Training programs

Paid time off

Performance bonus

Awards program

Job summary

TACO BELL is seeking an energetic Restaurant Assistant Manager to support the restaurant general manager in daily operations and guest satisfaction. You will lead teams, ensure safety and quality, and drive profitability in a fast-paced setting.

The role emphasizes supervising shifts, coaching staff, and maintaining brand standards while delivering excellent customer service and managing costs. On-site work and flexibility are required to succeed in this dynamic restaurant environment.

Qualifications

• Experience supervising restaurant teams in fast-food settings.
• Strong leadership, coaching, and performance management.
• Knowledge of food safety regulations and best practices.
• Excellent organizational and multitasking skills.
• Ability to work a flexible schedule including nights and weekends.

Responsibilities

• Oversee opening and closing procedures and cash handling.
• Maintain cleanliness and food safety standards.
• Manage shifts and staffing with scheduling.
• Train and develop team members and shift leads.
• Address customer inquiries and resolve complaints.
• Prepare financial and inventory reports for management.

Skills

Supervisory experience

Leadership

Food safety knowledge

Time management

Education

High school diploma or equivalent

Hospitality Management degree (preferred)

Tools

ServSafe Certification

Job description

TACO BELL is seeking an energetic Restaurant Assistant Manager to support the restaurant general manager in daily operations and guest satisfaction. You will lead teams, ensure safety and quality, and drive profitability in a fast-paced setting.

The role emphasizes supervising shifts, coaching staff, and maintaining brand standards while delivering excellent customer service and managing costs. On-site work and flexibility are required to succeed in this dynamic restaurant environment.