Assistant General Manager

Assistant Manager

Join one of the hottest global brands - with a top Franchisee - HAZA BELL! HAZA BELL has a track record of guest satisfaction, team satisfaction - internal career growth that lets your talents shine!

Our Leaders teach - inspire their teams to deliver our flavorful products with fast - friendly service while guiding each associate on their Career Path. We do this by executing daily on detail - delivering excelling financial performance driven by guest satisfaction. Contact us today to start your Path to Success! You support the Restaurant General Manager (RGM) by managing great work shifts and completing administrative duties. In the absence of the RGM, you provide the leadership necessary to make sure the restaurant consistently operates to Taco Bell standards. Key responsibilities include seeing that Team Members, Team Member Trainers, and Shift Leads complete all assigned duties and serve safe, quality food in a friendly manner. You also assist the RGM with facility maintenance, finding, hiring, and developing great Team Members and Shift Leads, and making sure health and safety standards are met. Assistant Manager behaviors include:

• Solving customer complaints quickly and with a smile.
• Providing feedback to restaurant team members in a positive manner.
• Following cash, security, inventory, and labor policies and procedures.
• Reading and understanding reports and responding appropriately to solve problems.

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. HAZA Bell is an equal opportunity employer who may provide reasonable accommodation to enable individuals with disabilities to perform the essential functions of the job. Qualified applicants will receive consideration without regarding to age, race, color, religion, sex, sexual orientation, disability, or national origin. Must be eligible to work in this country.

Job Title: Restaurant Assistant Manager

As a Restaurant Assistant Manager, you will play a key role in supporting the overall management and operations of the restaurant. Working closely with the restaurant general manager, you will help ensure the restaurant operates efficiently, maintains high standards of food quality and customer service, and meets financial goals.

Key Responsibilities:

1. Operational Leadership:
   • Assist the restaurant general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts.
   • Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations.
   • Ensure efficient use of resources and equipment to maximize profitability and minimize waste.
2. Team Management and Development:
   • Supervise and train restaurant crew members and shift managers, providing guidance, feedback, and coaching to enhance performance and foster a positive work environment.
   • Assist in scheduling shifts and managing staffing levels to meet customer service and operational needs.
   • Conduct performance evaluations and recommend disciplinary actions as needed in collaboration with the restaurant manager.
3. Customer Satisfaction:
   • Ensure exceptional customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
   • Monitor service quality and ensure all team members uphold customer service standards and brand expectations.
4. Financial Management:
   • Assist in managing restaurant finances, including monitoring sales and expenses, controlling costs, and achieving financial targets.
   • Prepare and analyze financial reports, such as sales reports, inventory, and labor costs, to identify opportunities for improvement.
5. Inventory and Supply Chain Management:
   • Manage inventory levels and order supplies to meet operational needs and minimize shortages.
   • Ensure proper storage, rotation, and usage of food and beverage products to maintain quality and freshness.
6. Compliance and Safety:
   • Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
   • Conduct regular inspections and audits to maintain restaurant cleanliness, safety, and operational standards.
7. Communication and Collaboration:
   • Communicate effectively with the restaurant manager, staff members, and corporate headquarters to convey operational updates, performance metrics, and challenges.
   • Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.

Requirements:

• Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations.
• Leadership and interpersonal skills, with the ability to motivate and inspire team members.
• Knowledge of food safety regulations and best practices in food handling.
• Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
• Flexibility to work various shifts, including evenings, weekends, and holidays as required.

Education and Certification:

• High school diploma or equivalent (required); college degree in Hospitality Management or related field (preferred).
• Certification in food safety (e.g., ServSafe) is advantageous.

Physical Requirements:

• Ability to stand, walk, and move around the restaurant environment for extended periods.
• Lift and carry objects weighing up to 25 pounds.
• Work in a fast-paced and sometimes stressful environment.

Benefits:

• Medical, Dental, Vision Health Plan options
• 401(k) Retirement Plan
• STD, LTD, and Life Insurance options
• Opportunities for career advancement within the restaurant management team.
• Employee discounts on meals and beverages.
• Training and development programs to enhance leadership and management skills.
• Paid Time Off in the First Year
• Monthly Performance Bonus
• Annual Awards for Top Performers