Shift Leader

Taco Bell; Philadelphia (Philadelphia County); On-site; USD 30,000 - 40,000; Full time

Job summary

Join Taco Bell as a Shift Leader in Philadelphia, where you will take charge of ensuring excellent customer service and maintaining food safety standards. In this role, you'll assist management with operational tasks and provide training to crew members, all while overseeing daily inventory and restaurant operations. If you have a passion for leadership and customer engagement, we want you on our team!

Qualifications

• Experience in customer service and food safety protocols.
• Ability to train and coach crew members.

Responsibilities

• Conducts food safety audits and manages restaurant operations.
• Provides feedback and training to crew members.
• Ensures customer satisfaction and quality of service.

Skills

Customer Service

Food Safety

Team Training

Job description

Job Details

Job Location: 024243 - PHL Aramingo - Philadelphia, PA

Position Type: Shift Leader

Salary Range: Undisclosed

Description

Note: This description only documents the time allocated to management tasks. The remaining hours are dedicated to hourly tasks in food preparation, production, guest service, and cleaning.

Basic Purpose and Objectives of the Position

The Shift Manager (SM) is an hourly position that assists management with routine administrative and operational tasks within the restaurant. Key focus areas include:

• Driving excellence in customer service
• Maintaining company standards in product and facility specifications
• Reviewing food handling procedures
• Assessing operational processes

The human resources responsibilities are limited to crew training and ongoing coaching and feedback for hourly employees. The Shift Manager may also assume full responsibility for opening and closing the restaurant when management is unavailable, maintaining administrative control but not serving in a managerial capacity.

Principal Accountabilities

• Customer Satisfaction/Product Quality: Ensures fast, accurate service, positive guest relations, and product quality standards; conducts food safety audits; provides coaching and feedback to crew.
• Financial: Shares responsibility with management for cash procedures including deposits, making change, safe operations, and drawer verification.
• Operations: Conducts daily inventory, food safety audits, facility checks, monitors inventory and food prep, and manages restaurant opening/closing in the absence of management.
• Human Resources: Provides ongoing coaching, feedback, and hands-on training for crew members.