“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.“
Provides leadership and great customer service while displaying ownership and operational responsibility while running a shift. Seeks assistance from others when appropriate and willing to provide help and guidance as needed.
Describe the primary accountability impact of this position over business activities such as revenue generation, expense management, capital sending, budgeting, regulations, etc. (EX: fiduciary owner, primary provider, final authority, etc.)
Short and long-term success of the restaurant is impacted by management's role in achieving 100% customer satisfaction and 100% compliance of Company and government regulations including Food and Safety, Department of Labor, and Company in-store image standards.
SERVING THE CUSTOMER - Delivers “CHAMPS“ and “Customer Mania“ initiatives including LAST; executes Speed With Service (SWS) goals; resolves guest complaints quickly while maintaining positive relations; makes sound business decisions quickly while always keeping the safety and satisfaction of the guest in mind; maintains a friendly and courteous work environment; ensures restaurant team is clean and orderly in appearance; ensures safe, quality products are delivered to guests.
LEADING THE RESTAURANT TEAM - Act as role model by following Company appearance and uniform standards; participates in restaurant goal-setting and commits to achieving these goals; assists crew members in maintaining the Company's performance standards; provides constructive feedback to the crew; be accessible to hear concerns and escalate to higher level of management if necessary to resolve; collaborates with the restaurant team to solve problems and make decisions; facilitates conflict resolution in a constructive manner to maximize teamwork and productivity while assuring employee and customer safety according to Company policy; communicates effective written and verbal reports to management team.
MANAGING THE BUSINESS - Ensures products are prepared correctly and according to Company standards, such as overseeing proper rotation, preparation, portioning, cooking and holding times of product; ensures restaurant equipment is clean and working correctly and responding quickly and appropriately when it is in need of maintenance or repair; responding quickly and appropriately to resolve safety and security issues. Securing the Company assets with integrity including, but not limited to Company cash, equipment and inventory in accordance with Company policy
Assists in managing employee labor with acceptable variances and according to state and federal labor laws and maintains 100% compliance with minor work rules; manages food cost within acceptable variances; coordinates opening and closing procedures in a timely and safe manner; assists in executing marketing programs including suggestive selling, consumer education and correct placement and maintenance of Point of Purchase (POP) advertising; maintains restaurant team productivity through proper deployment during each shift; facilitates team training when needed; recognizes and assists in business needs outside of the restaurant.
COMPLIANCE - Maintains certification in food safety program and Company sanitation standards. Supports and executes requests of the supervisors and runs effective shifts. Is open and understanding of concerns. Is respectful and accessible for Crew Members who come for assistance. Elevates any concerns to the next level of management.
Restaurant Team – provides work direction, builds respectful, trusting relationships; maximizes teamwork and productivity while assuring employee safety.
Restaurant Management – provides operational reports and sharing/seeking advice on problem issues; secures Company assets.
Strong Customer Relationships in building loyalty, protecting brand integrity, and securing customer safety, etc.
Knowledge and Skill Requirements
Education: High School diploma or equivalent preferred.
Experience: One year Restaurant experience required with proven lead experience on all shifts.
Specialization: (licenses, certifications, etc…) Must be 18 years of age. Shift Manager certified. Food safety certification according to state or local requirements. Reliable transportation, valid driver's license, driving record and state mandated insurance for positions that require driving such as Above Store Leader, General Manager, Assistant Manager and Shift Managers.
- Personal Effectiveness - Takes personal ownership of tasks and responsibilities; handles constructive criticism with maturity; operates under minimal direction and supervision, showing self-motivation and self-direction.
- Organization – Demonstrates discipline with excellent follow through and attention to detail skills. Shows initiative and flexibility in managing multiple tasks.
- Collaborative – a “team player,“ models an optimistic attitude, builds trust with employees and rapport with customers.
- Professional Focus - is punctual and flexible in maintaining hours of employment; models effective work performance and safety in an environment where there is constant change and minimal direct supervision; communicates viewpoints and concerns to fellow employees and managers in a constructive manner.