Assistant Manager

Assistant Manager

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees. The job scope includes the entire restaurant operation, including:

• Overall guest satisfaction (complaints and low evaluation scores are taken very seriously - numerous complaints will not be tolerated);
• Food safety, preparation, and storage (following food handling procedures are paramount - violations are grounds for employment termination of all responsible, including management);
• Guest and employee safety (common sense observations - no spills, hanging tiles, or cleaning chemicals left out, etc);
• Overall security (ensure employees follow designated security procedures - violations are grounds for employment termination of all responsible, including management);
• Daily cleaning and sanitation (routine closing procedures are followed, checks of utensils and soda machines at close, checking drainage grates, checking the dining area, replacing ceiling tiles, etc.)
• Ensuring the completion of any additional lists left by the RGM.

Managers are accountable and responsible for the entire restaurant during their shift(s), including everything that gets accomplished and everything that does not get accomplished by their employees. They must provide oversight and supervision of their employees - this is the whole point behind having a Manager-In-Charge (MIC). Managers are held responsible for what their employees do (or fail to do) during their shifts.

Necessary leadership qualifications:

• Managers must possess the maturity and the ability to successfully guide and mentor their team toward successful accomplishment of company goals. This will be evident in their teams. If their teams perform well then the manager will be recognized.
• Must possess an ability to identify and then effectively correct deficiencies among subordinate employees. Ineffective managers will be demoted.
• A manager must be available for immediate recall during designated times by providing a valid telephone number that they can be immediately reached, when necessary. Managers that can't be reached during designated recall periods will be demoted or terminated.
• Managers must possess and utilize reliable transportation to work. Managers that do not have reliable transportation will be demoted or terminated.
• A manager must be willing and able to work all shifts and all hours that they are scheduled. Managers unable to accommodate this requirement will be demoted or terminated.
• Managers must possess a continuous cooperative attitude toward guidance and coachings offered by supervisor(s). Disparaging remarks are never made to, or in front of, other employees.
• Is punctual in reporting to work, works all scheduled hours (minimum 50 hours weekly and occasionally as many as 60);
• Exerts high degree of energy and drive to meet customer demands and company goals;
• Provides an exemplary example to employees of ideal company manager through good hygiene, professional appearance, performance, and behavior.

Necessary management requirements:

• Ensures food safety procedures are followed;
• Ensures the physical safety of employees and guests;
• Ensures store security (including making sure there are no off-duty employees or nonemployees behind the counter or in the dining area after close).
• Oversees employees' in the performance of their duties;
• Ensures that the store is CORE ready at all times;
• Ensure the store is FSA inspection ready at all times (dots, labels, expiration dates, etc.).
• Ensures that labor percentages remain within acceptable limits by expediting product sales (when busy), sending employees home (when slow), and on break, and by remaining on duty, as necessary;
• Ensures that product use percentages remain within acceptable limits by ensuring constant proper portioning, supervision, and shift inventories.
• Performs effectively and safely in an environment where there is constant change and minimal direct supervision;
• Makes appropriate decisions in a timely manner;
• Takes necessary actions to meet customer needs;
• Anticipates bottlenecks in service and acts to resolve them;
• Learns and adapts quickly;
• Consistently performs in a friendly, courteous and helpful manner toward customers, co-workers and supervisors at all times.

Specific duties:

• Ensures a proper opening of the restaurant, ensuring prompt opening, quality food, clean environment, and that a lot check is satisfactorily completed;
• Ensures that all subordinate employees are well groomed, clean, adhering to all company policies and wearing the proper uniform correctly, i.e., hat, name tag, shirt (tucked in), pants that fit properly, etc;
• Manage and guide the team, ensuring a sense of urgency in order preparation, attentiveness toward the customers, and identifying both superior and sub-standard performers;
• Ensures product portioning remains within acceptable limits during their shift by supervising employee performance and making spot corrections as necessary;
• Ensures that the team constantly hustles to expedite the speed of service through proper employee deployment, guidance, and coaching. A perceived sense of urgency by the customer is the goal. The MIC should be leading this effort.
• Communicates viewpoints and concerns to fellow employees and managers in a positive, constructive manner.
• Ensures proper Cash Control policies are followed, holding employees accountable for deviations;
• Ensures all bank deposits are correctly prepared, safeguarded and made promptly.
• Initiates required maintenance calls (equipment, building, utilities, etc) and notifications, as necessary;
• Ensures TACO is opened and closed properly.
• Ensures the Shift Accountability Book is updated throughout the shift;
• Ensures the proper closing of the restaurant, ensuring the restaurant is clean and ready for the next operating day (including ensuring the dumpster area is presentable and secured properly);
• Inventories products and makes product orders appropriately and correctly;
• Ensures all product deliveries are stocked and labeled properly and that all stock is rotated as required;
• Ensures accurate and timely documentation of employee performance, coachings, and disciplinary problems;
• Provides hiring and termination recommendations of employees to RGM, as required.
• Makes (or changes) working schedules as assigned/directed.
• Restaurant security is maintained (no off-duty employees or non-employees behind the counter or in the dining area after close).
• Ensuring that Company property and equipment is maintained (not abused or broken during the shift).
• Briefing the RGM on all irregularities (i.e., broken equipment, cost over-runs, loss of cash control, employee disciplinary issues, etc.).
• Faxes nightly reports as required.
• Addresses customer complaints promptly, appropriately and satisfactorily during the shift.
• Checks email at least 3 times during the shift (beginning, mid-way, end of shift) and respond accordingly).
• Perform additional duties as assigned by supervisor(s).