Shift Leader: Guest Experience & Team Growth

Del Taco; Spanish Fork (UT); On-site; USD 38,000 - 52,000; Full time

Job summary

Del Taco Shift Managers play a key role in supporting store operations and leading their teams to deliver an exceptional guest experience. They work closely with the General Manager to train and develop the next generation of leaders, while ensuring adherence to company policies and standards.

This role emphasizes supervising 1–7 team members, maintaining food safety and quality, and delivering strong guest service, cost control, and safe operations across shifts.

Qualifications

• 1-2 years of experience in quick service restaurant environment with demonstrated ability to ensure guest satisfaction and ability to train and maintain an on-going guest service delivery.
• Demonstrated ability to be a leadership partner with management and staff, and to provide quality service to guests.
• Open availability to work any shifts as needed.

Responsibilities

• Supports General Manager in supervising team that delivers effective results in quality, guest service, food cost, labor cost, safety, security, cleanliness and product preparation.
• Runs shifts and supports GM in executing all Company policies, procedures, programs and systems.
• Supervises 1 to 7 Team Members and ensures objectives are reached while following Company guidelines.
• Ensures compliance with federal, state and local laws and ethical business practices during shifts.

Skills

Leadership

Team supervision

Guest service

Cash handling

POS systems

Food safety

Communication

Open availability

Education

High school diploma or equivalent

Tools

POS systems

Cash register

Microsoft Excel

Job description

Del Taco Shift Managers play a key role in supporting store operations and leading their teams to deliver an exceptional guest experience. They work closely with the General Manager to train and develop the next generation of leaders, while ensuring adherence to company policies and standards.

This role emphasizes supervising 1–7 team members, maintaining food safety and quality, and delivering strong guest service, cost control, and safe operations across shifts.