Restaurant Manager Trainee: Lead Ops & Guest Experience

Pacific Bells, LLC; Portland (OR); Hybrid; USD 28,000 - 34,000; Full time

Job summary

Pacific Bells, LLC, is seeking a Restaurant General Manager in Training for the Portland, OR Taco Bell unit. You will lead and supervise daily operations, ensuring cleanliness, hospitality, accuracy, and fast service while training team members and modeling strong guest service behaviors.

The role emphasizes cost control across food, labor, and expenses, staffing optimization, performance reviews, hiring, coaching, and adherence to food safety and local regulations.

Qualifications

• Must be at least 18 years old or older and legally eligible to work in the United States.
• Demonstrated ability to maintain financial controls and coach and train employees.
• Open availability and ability to work flexible hours and all shifts as needed.

Responsibilities

• Ensures cost categories such as food, labor, cash and controllable expenses are controlled to guidelines and budget.
• Maintains staffing levels to meet scheduling requirements across all days and parts of the day.
• Prepares and conducts performance appraisals for crew, shift managers, and assistant general manager.
• Handles hiring for crew members, shift leaders, and assistant general managers.
• Coaches and trains staff to meet certification and performance levels; fosters a positive work environment.
• Maintains restaurant cleanliness and organization following sanitation guidelines and regulations.
• Ensures compliance with local, state, and federal employment laws.
• Manages guest service quality and handles guest complaints to promote repeat business.
• Oversees cash handling and daily cash register procedures when required.

Skills

Oral communication

Written communication

Basic math

Reading skills

Reliable transportation

Education

High school diploma or GED

Job description

Pacific Bells, LLC, is seeking a Restaurant General Manager in Training for the Portland, OR Taco Bell unit. You will lead and supervise daily operations, ensuring cleanliness, hospitality, accuracy, and fast service while training team members and modeling strong guest service behaviors.

The role emphasizes cost control across food, labor, and expenses, staffing optimization, performance reviews, hiring, coaching, and adherence to food safety and local regulations.