“ 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.”

DEPARTMENT/SUPERVISOR: Restaurant General Manager

JOB SCOPE:Serves as the lead assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual unitFull responsibility for specific financial controls, crew training assignments, and the screening of prospective employees under the direction of the Restaurant General ManagerOccasionally performs hands-on work to train employees, respond to customer service needs, or otherwise role model appropriate skills and behaviors in the restaurantManagers provide overall leadership; recognize and motivate members of the team, and coach and train the team for operational excellencePOSITIONS SUPERVISED: Shift Lead(s) B.O.H. Leads, F.O.H. Leads, Inventory Specialist and Restaurant Team Member(s)

JOB QUALIFICATIONS:

High School Diploma or GED preferred1-3 years experience in either a food service or retail environment including Profit & Loss responsibilityBasic business math and accounting skillsStrong interpersonal and conflict resolution skillsGood oral/written communication skillsStrong analytical/decision-making skillsBasic personal computer literacyCORE RESPONSIBILITIES:

Assists in management of day-to-day operations by managing labor, counting inventory and supplies, and developing the restaurant teamAnalyzes sales, labor, inventory and controllable on a continual basis, and takes corrective action to meet or achieve daily or weekly margin and sales growth targetsEnsures that facility and equipment are maintained to company standards on a day-to-day basisSupervises others efficiently and coordinates their workPrinciple trainer for new crew members, and conducts formal crew performance appraisalsAssists in management of day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant teamEnsures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are metAssists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actionsParticipates in recruiting, interviewing, and hiring team members; conducts performance appraisals, takes disciplinary action, motivates and trains