Restaurant Shift Manager - Lead Teams & Guest Service

tacobell; Le Mars (IA); On-site; USD 42,000 - 54,000; Full time

Benefits offered by this job

Health plan

401(k)

Paid time off

Performance bonus

Career advancement

Employee discounts

Training programs

Job summary

TACO BELL in Le Mars, Iowa is seeking a Restaurant Shift Manager to oversee operations during your shift, lead a team of crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies.

You will open/close procedures, manage cash, ensure food safety, monitor inventory, train new hires, and drive financial performance while delivering guest satisfaction.

Qualifications

• Proven supervisory/managerial experience in restaurant operations.
• Strong leadership and interpersonal skills.
• Knowledge of food safety regulations and best practices.
• Excellent organizational and time management abilities.
• Flexibility to work evenings, weekends and holidays.

Responsibilities

• Lead and supervise restaurant crew during shifts and delegate tasks.
• Provide coaching, training, and performance feedback to staff.
• Ensure outstanding customer service and handle inquiries promptly.
• Oversee opening/closing, cash handling, and reconciliation.
• Maintain food safety, sanitation, and proper storage/handling.
• Create shift schedules and manage staffing levels.
• Train new hires on policies, procedures, and duties.
• Monitor sales and expenses to meet targets and control costs.
• Collaborate with management, kitchen, and service staff for smooth operations.

Skills

Leadership

Team management

Food safety

Customer service

Communication

Operations

Education

High school diploma or equivalent

Hospitality management degree (preferred)

Job description

TACO BELL in Le Mars, Iowa is seeking a Restaurant Shift Manager to oversee operations during your shift, lead a team of crew members, maintain high standards of food quality, cleanliness, and customer service, and uphold company policies.

You will open/close procedures, manage cash, ensure food safety, monitor inventory, train new hires, and drive financial performance while delivering guest satisfaction.