"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
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
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
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
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
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.