Purpose: To ensure 100% Customer Satisfaction by improving customer service and overall restaurant performance and by focusing attention on the 3 C's: Customers, Coaching, and ControllableS. Benefits: We offer: + Paid Vacation upon completion of minimum service requirements. + Medical Insurance upon meeting minimum requirements + Long-Term Disability paid by company + Life insurance paid by the company + In-store contests and incentives + Washington State Paid Family Medical Leave + Washington State Paid Sick Leave Responsibilities: 1. Administrative: Cash Control - Activities include counts money, set up registers, check register balances, and making bank transactions. 2. Administrative: Inventory Control - Activities include daily inventory counts, receiving orders from vendors, and reporting/operating control (STI ‘open' and ‘close'). 3. Production: Activities include performing station work, and coordinating and supervising "back of house" production activities. 4. Customer Service: Activities include orchestrating team members during meal periods, and effectively assigning crew members to tasks. 5. Customer Service: Activities include ensuring that customer service is timely and accurate and that the restaurant is clean and that product is of a high quality. 6. Customer Service: Activities include performing station work (pack, work registers, etc.), interacting with customers, and the resolution of customer complaints. 7. Team Development: Activities include training personnel (dedicated on-the-job training) and motivating and coaching personnel (provide ongoing direction and feedback). 8. Other: Activities include ensuring proper team member time reporting, and periodic meetings with Market Managers, Area Coaches and Above Restaurant Leaders. 9. Assists the RGM in recruiting, interviewing and providing input to hiring decisions. Also provides input on Team Members performance appraisals, discipline actions, developmental needs, and motivational techniques. Subordinate Organization: Supervise the activities of Team Members. Requirements: Prior Experience: Experience in Quick Service Restaurants or Cafeteria dinner house. Supervisory experience preferred. Skill Requirements: Effective oral and written communication skills. The ability to provide customer service and satisfy customer needs and complaints. The ability to carry out duties assigned by Restaurant General Manager, and work under limited supervision. Operation of Equipment: Incumbent must have knowledge and may operate all the restaurant equipment. This includes the register, food steamer, fountain soft drink equipment, etc. Essential Job Functions: 1. Ensures adequate positioning of staff to deliver customer service. a. Assigns daily tasks or duties to each staff person. Tasks vary with day or evening shift. Communicates duties or tasks assigned to all staff. 2. Opening Shift: a. Opens restaurant. Turns on all lights, turns on ovens, fryers, by use of switches, visual gauges, and controls. b. Checks out various machines and equipment to be used during the shift to make certain all are in working order, audible alarms on equipment such as ovens and fryers. Observes gauges for proper function of equipment. c. Sets up cash drawers, counts and audits safe monies. 3. Closing Shift: a. Coordinates and supervises cleaning and maintenance of facilities and equipment. b. Uses computer to generate, collect and review daily and weekly business reports for compliance with company standards. 4. Ensures adequate food, paper, and cooking supplies. a. Reviews stock items by checking food and supplies levels. Views stock items and learns the procedures for amounts of food, paper, and cooking supplies needed. b. Takes inventory food/paper/supplies that will be needed for restaurant. Orders appropriately as necessary. Reviews inventory sheets for additions or corrections. 5. Check and assists as necessary in storing products from delivery trucks, stocking items/food items in the proper storage area, walking to and from truck to stock area with frequent reaching, bending, and stooping. 6. Ensures clean interior and exterior of restaurant. Assigns duties to crew members depending on shift. a. Clean parking lot/landscape. b. All lighting checked for proper working condition. c. Dining area: cleaning of windows, floors, tables, chairs, walls and baseboards. d. Restrooms clean and in proper working order. e. Production/storage areas are clean and free of health and safety violations. Equipment clean, working properly. f. Restaurant free of insects and rodents. Communicates to other crew members and RGM regarding malfunctions of any areas described above. 7. Individual may need to fill in at any of the food preparation areas, dispensing orders or cashiering. Supervises food preparation and service operations. Assists servers and food production workers during rush periods to ensure maintenance of efficiency. 8. Throughout each workday, communicates with all employees and customers in a courteous and friendly fashion/manner. Upholds all company policies and practices. 9. Can perform a ‘shift-change' (day/night). a. Can count all cash and calculate register totals. b. Inputs into computer all shift-change required information. d. Responsible for and executes all cash/money policies and practices. Completes paperwork and inputs information into computer to B148R.SAM collect business information and reports. 10. Works closely with RGM and Area Coach to assist in driving restaurant results Company Introduction At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.