Restaurant Manager

Taco Bell; Highlands Ranch (CO); On-site; USD 65,000 - 70,000; Full time

Job summary

A leading restaurant chain is seeking a Restaurant Manager in Highlands Ranch, Colorado. The role involves overseeing operations, ensuring quality service, and developing staff. Ideal candidates will have restaurant management experience, strong leadership skills, and the ability to create unforgettable guest experiences. Competitive salary and benefits included.

Benefits

Health Benefits

Life Insurance

401k Matching

Paid Maternity & Paternity Leave

Monthly Bonus Plans

Paid Vacation

Team Member Dining Program

Referral Bonuses

Growth Opportunities

Qualifications

• Minimum of 2+ years of restaurant management or retail management experience.
• Excellent communication skills in English.

Responsibilities

• Monitor restaurant operations and ensure quality of food and guest service.
• Lead and coach the team to provide remarkable hospitality.
• Drive guest engagement and cultivate a positive work environment.

Skills

Leadership

Communication

Team Building

Job description

Salary Range: $65,000-$70,000

?Our RESTAURANT MANAGERS give it all they “GUAC”!

The On The Border Restaurant Manager is responsible for all aspects of the restaurant’s operations, maintenance, appearance, guest relations, management team and staff at all times. The Manager is responsible for maintaining OTB’s standards for quality, service, safety, and sanitation. The Manager is the company’s Ambassador in the local community and is also responsible for supporting the General Manager and developing the restaurant staff.

What makes On The Border more than just Bueno? ¡But, MUY BUENO!

Highly competitive earning opportunities.

Health Benefits

Life Insurance/ Accident & Dismemberment Coverage

Long Term Disability

401k – 100% match of first 3%, 50% match 4-5% of contribution

100% paid Maternity & Paternity leave

Monthly Bonus plans

2 weeks paid vacation

Team Member dining program

Referral Bonuses

Growth opportunities at all levels

Internal Foundation funded by employees to help employees

Community involvement & outreach through “No Kid Hungry”

As a Manager your job includes:

•Monitoring restaurant operations and conditions to ensure quality of food and Guest service

•Understand and ensure adherence to food safety and alcohol compliance standards

•Communicating with Team Members, Guests, vendors, and concept personnel to address various needs

•Leading and coaching your team to provide remarkable food, drinks, and hospitality

•Proactively identifying opportunities to enhance the team by interviewing and hiring exceptional talent for job openings.

•Serving as a role model and holding team members accountable to operational and quality standards

•Identify the root cause of issues, demonstrating self-reflection, and prioritize personal accountability while fostering vulnerability and transparency

•Foster open communication between Team Members and Management

•Influence Team Member behaviors by championing change and supporting brand initiatives

•Cultivating a positive work environment that promotes the retention and development of team members, ensuring their continued growth and commitment to the team

•Drive Guest engagement within the four walls of the restaurant while developing relationships within the community

•Must have reliable transportation

Are you Qualified for the Job?

·Must be at least 21+ years of age.

·Minimum of 2+ years of restaurant management (preferably in Full Service/Casual Dining) or retail management experience

·High-energy, fun-loving personality and leadership skills to inspire a team.

·And above all, the ability to create an unforgettable guest experience.

·Excellent communications skills with the ability to lead others and develop long-term relationships.

·Ability to represent OTB in a positive light in local trade area.

·Must have excellent communication skills in English via writing, telephone, e-mail and in- person.

Physical Requirements:

· Must have the ability/stamina to work a minimum of 50 hours a week.

·Ability to stand/walk for 9-10 hours per day.

·Will frequently reach, feel, bend, stoop, carry, finely manipulate, and key in data.

·Ability to lift up to 10 pounds frequently and up to 50 pounds occasionally.

·Must be able to tolerate higher levels of noise from music, customer and team member traffic.

·Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish. Must be able to visually inspect items.

·Ability to manage fast-paced, high-volume, customer-focused restaurants through organization and coordination of schedules, supervision, and counseling of team members, problem-solving, maintaining cleanliness, execution of marketing plans and providing great customer service.

On The Border is an Equal Opportunity Employer.