Assistant General Manager

Desert De Oro Foods Inc - Taco Bell•Tempe, AZ

5d•$40,000 - $58,000

About The Position

The Assistant General Manager supports the Restaurant General Manager in upholding brand standards and inspiring the restaurant team. The role involves leading by example through training, coaching, and recognizing employees to deliver strong customer experiences. When the General Manager is absent, the Assistant General Manager takes charge of daily restaurant operations and makes operational decisions. The position works a 50-hour week. The Assistant General Manager helps manage restaurant performance and finances, supports hiring and employee development, maintains food safety and health standards, and assists with facility maintenance. The role also promotes Taco Bell’s culture, equity, inclusion, and belonging.

Requirements

At least 3 years of restaurant or retail management experience.
Strong communication skills for conducting performance appraisals, taking disciplinary action, motivating employees, and providing training.
Ability to assist with Profit & Loss management, including cash control and security procedures, inventory maintenance, labor management, and financial report review.
Ability to support employee training and ensure employees have proper resources.
Ability to champion Taco Bell's culture and values, including equity, inclusion, and belonging.
Ability to identify and recruit exceptional talent and support the General Manager in hiring.
Ability to follow corporate policies, procedures, and Occupational Health and Food Safety standards.

Responsibilities

Model the MIC Success Routine and prioritize customer needs to ensure consistent customer satisfaction.
Oversee Team Members' adherence to Shift Excellence responsibilities, maintain high food safety standards, and uphold Core excellence.
Take charge of restaurant operations in the General Manager's absence.
Collaborate with the General Manager to assess team performance and provide ongoing constructive and positive feedback.
Address employee relations issues, resolve them when appropriate, or escalate them to the General Manager.
Assist with sourcing, recruiting, interviewing, and hiring Team Members.
Promote equity, inclusion, and belonging in the restaurant.
Assist with Profit & Loss management, including cash control, security procedures, inventory maintenance, and labor management.
Review financial reports and take appropriate actions to optimize performance.
Ensure employees receive proper training and resources.
Lead individual and team recognition, collaboration, and motivation.
Support the General Manager with facility maintenance and ensure health and safety standards are followed.
Adhere to corporate policies, procedures, and Occupational Health and Food Safety standards.