Job Description

POSITION ACCOUNTABILITIES:

Sales and Profits

1. Build sales by promoting Guest satisfaction
2. Manages costs by communicating and monitoring prep and production levels by the crew
3. Tracks waste levels using established Taco Bell Standards
4. Manages labor costs by evaluating labor needs against projected sales during the shift

Staffing

1. Develops crew members to meet Taco Bell Standards and procedures
2. Uses shift plan to organize and manage crew for the shift

Quality

1. Monitors product quality during shift by talking with Guests during walk-throughs
2. Monitors product quality by managing crew performance and providing feedback
3. Monitors product quality by ensuring that all Taco Bell Standards are being met

Service

1. Takes service times and determines efficiency
2. Trains crew to respond promptly to Guest needs
3. Trains crew in Guest service
4. Evaluates slow points and takes corrective action to improve service times
5. Manages shifts to meet service goals and Guest satisfaction

Cleanliness

1. Trains crew to maintain restaurant cleanliness during shift
2. Follows restaurant cleaning plan
3. Directs crew to correct cleaning deficiencies; reports status to General Manager

Training

1. Assists General and Assistant Managers in training crew on new products
2. Assists General and Assistant Manager in executing crew orientation and training processes
3. Assists General and Assistant Manager in training new crew on position skills and to meet company standards
4. Cross-trains crew as necessary for efficient coverage of positions during shifts
5. Conducts specific training to resolve problems (i.e. Guest service)

Controls

1. Follows Taco Bell Checklists and Prep Charts
2. Monitors Inventory levels to ensure product availability; orders products
3. Manages security of cash, product and equipment during shifts
4. Follows restaurant priorities set by General Manager
5. Follows restaurant plan set by General Manager
6. Identifies and solves problems that affect sales and profits
7. Manages shifts to meet or exceed Taco Bell Standards

Policies and Procedures

1. Follows procedures as outlined in Taco Bell and/or other company manuals
2. Maintains safe working conditions in the restaurant as outlined in company policies and procedures
3. Follows company policy for cash control and security
4. Reports accidents promptly and accurately through the proper incident reporting system
5. Follows procedures and resolves operational problems indicated by NYC Health Department
6. Knows register procedures for discounts and promotions
7. Manages shifts effectively through the appropriate use of operational and shift planning checklists
8. Complies with EEO and New York Labor Law requirements and expectations

Administration

1. Performs duties as required by General Manager

Maintenance

1. Follows all preventative maintenance programs
2. Follows procedures for reporting maintenance problems

Employee Relations

1. Uses consistent practices in managing performance problems with managers and crew
2. Manages crew in a manner which maximizes retention (reducing turnover)
3. Provides consistent crew communication
4. Executes plans to reduce crew turnover
5. Follows grievance process, escalates problems to upper management and communicates process to crew

Performance Management

1. Takes appropriate corrective action in response to performance problems of crew and management

EMPLOYMENT STANDARDS

Knowledge

1. Company operating systems and procedures
2. Company policies and procedures
3. Supervisory practices
4. Crew training and development practices

Experience

1-2 years restaurant experience, preferably in quick service restaurants

Other

New York City Food Safety certified

ServSafe Certified

Essential Physical Requirements:

• Ability to read, analyze and interpret written information such as procedure manuals, Company communications or governmental regulations.
• Ability to effectively present information and respond to questions from groups of managers, clients, Guests and the general public.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages and volume.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.
• Ability to use Microsoft Office suite and Internet software.
• Ability to regularly stand for extended periods of time, talk and hear.
• Ability to occasionally lift and/or move up to 50 pounds.
• Ability to frequently use hands to finger, handle or feel.
• Ability to work in a normal restaurant environment where the noise level is usually moderate and occasionally be exposed to outside weather conditions.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The Shift Manager assists the management team by ensuring guest satisfaction and overall restaurant performance on each and every shift. They are the “Every Shift” Leader! This position reports to the Assistant Manager or General Manager and supervises the restaurant employees. We look for motivated, service oriented employees with a high school education or GED and a valid driver’s license to fulfill this important position.