Assistant Manager; Taco Bell

Key Responsibilities: 1.
Team Leadership & Development:

• Supervise, train, and develop team members to ensure they are performing at their best.
• Assist in scheduling and managing staff to ensure adequate coverage during peak hours.
• Lead by example, maintaining a positive attitude and motivating the team to provide excellent customer service.
• Handle team conflicts and employee concerns, resolving issues quickly and professionally.
• Conduct training and development sessions to ensure staff is fully trained in food safety, customer service, and company procedures.

• Ensure all customers receive prompt, friendly, and professional service.
• Handle customer complaints and issues effectively, ensuring their satisfaction.
• Monitor service standards and provide guidance to team members to maintain a high level of service.
• Maintain a clean, welcoming, and well‑organized dining environment for customers.

• Assist in managing daily operations, including food preparation, inventory control, and cleanliness.
• Ensure all food items are prepared to Taco Bell’s standards for quality, portioning, and safety.
• Monitor food inventory levels and assist in ordering supplies as needed.
• Assist in controlling food costs, labor costs, and waste to maximize profitability.
• Maintain a safe working environment by ensuring that all health and safety regulations are followed.

• Assist in managing restaurant budgets, tracking financial performance, and ensuring operational goals are met.
• Handle cash management, register operations, and ensure accurate cash handling procedures are followed.
• Prepare and review daily, weekly, and monthly reports to track financial performance.
• Identify areas for improvement in operational efficiency and profitability and implement strategies to address them.

• Ensure compliance with all health, safety, and sanitation regulations, including food safety standards.
• Conduct regular checks to ensure cleanliness in all areas of the restaurant, including the kitchen, dining areas, and restrooms.
• Ensure all team members are properly trained in safety procedures and food handling standards.

• Help manage inventory levels, ensuring products are well‑stocked and stored in compliance with food safety regulations.
• Perform regular inventory counts and assist in inventory audits.
• Ensure stock rotation to minimize waste and loss.

• Assist with opening and closing duties, including ensuring the restaurant is prepared for the next shift.
• Ensure that the restaurant is clean and fully stocked before and after each shift.
• Oversee cash handling and register reconciliation during opening and closing shifts.

• Assist with marketing initiatives and promotions to drive sales and attract new customers.
• Help implement company policies and procedures to ensure consistent operations.
• Perform other duties as required by the restaurant manager.

• Experience:
  • 1‑3 years of experience in a supervisory or management role in a fast food or restaurant environment.
  • Experience in team leadership, customer service, food safety, and inventory management.
• Skills:
  • Strong leadership and communication skills, with the ability to motivate and guide a team.
  • Excellent customer service skills with the ability to handle customer complaints and resolve issues.
  • Ability to work under pressure in a fast‑paced environment while maintaining a positive attitude.
  • Strong organizational and time‑management skills.
  • Basic understanding of financial management, including budgeting, cost control, and reporting.
• Education:
  • High school diploma or equivalent required.
  • Associate’s or Bachelor’s degree in Business, Hospitality, or a related field is a plus but not required.
• Physical Requirements:
  • Ability to stand for extended periods and perform physical tasks in a fast‑paced environment.
  • Ability to lift up to 25 pounds.
  • Ability to work flexible hours, including nights, weekends, and holidays as needed.