Shift Lead — Guest Experience & Operations

Taco Bell; Herndon (VA); On-site; USD 21,000 - 25,000; Full time

Job summary

Taco Bell in Herndon, VA is seeking a Shift Manager. This hourly position supports management in routine administrative and operational tasks, allocating time between management duties and deployed hourly tasks in food preparation, guest service and cleaning.

You will drive customer service, ensure product and facility standards, conduct food safety checks, coach crew, and may open or close the restaurant when management is unavailable, maintaining operational control.

Responsibilities

• Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.
• Conducts periodic food safety audits.
• Provides on-going coaching and feedback to crew on customer service, product quality and speed of service.
• Shares with the Management team day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and verifying drawers.
• Conducts daily inventory, completes shift-to-shift food safety audit and sets up daily control sheets.
• Reviews facility and equipment readiness.
• Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards.
• Monitors speed with service (SWS) performance and resolves bottlenecks to achieve SWS goals.
• In the absence of management, responsible for food and supplies deliveries and restaurant opening and closing.
• Provides ongoing coaching and feedback for crew employees.
• Provides "hands-on" training for crew in Learning Zone.

Job description

Taco Bell in Herndon, VA is seeking a Shift Manager. This hourly position supports management in routine administrative and operational tasks, allocating time between management duties and deployed hourly tasks in food preparation, guest service and cleaning.

You will drive customer service, ensure product and facility standards, conduct food safety checks, coach crew, and may open or close the restaurant when management is unavailable, maintaining operational control.