Manager in Training MS

ANCHOR POINT MANAGEMENT GROUP•Gluckstadt, MS

40d•$18 - $33•Onsite

About The Position

The Manager in Training provides additional management coverage during operating hours and directly supervises operations at an individual Taco Bell restaurant. Like the Restaurant General Manager, this role is accountable for organized, efficient, and profitable restaurant operations by maintaining standards for cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The Manager in Training performs hands-on operational work to train employees, respond to guest-service needs, and model appropriate skills and behaviors.

Requirements

Must be at least 18 years old.
High school diploma or GED.
At least 6 months of experience in a shift management or supervisory role, preferably in a service-related business.
Legal right to work in the United States.
Open availability and ability to work flexible hours and all shifts as needed.
Basic math and reading skills.
Excellent oral and written communication skills.
Ability to learn quickly and maintain a can-do attitude.
Good personal hygiene.
Reliable transportation and ability to arrive at work on time.
Demonstrated ability to maintain financial controls and coach and train employees.
Positive, friendly, and courteous attitude.

Nice To Haves

Preference for an internal promote who has completed all required Learning Zone training and certifications.

Responsibilities

Greet customers, take orders accurately, prepare and package food and drinks to restaurant standards, operate cash registers, process payments, and provide change.
Maintain cleanliness and sanitation in the back of house, lobby, and restrooms; assist with food preparation and dishwashing as needed.
Restock inventory and supplies and monitor inventory, deliveries, and food preparation to meet company standards.
Manage shifts to ensure fair employee treatment and compliance with workplace laws and regulations.
Coach and provide feedback to team members; recruit, hire, develop, and onboard employees.
Assist with workplace safety concerns and report serious issues to the manager and HR as needed.
Conduct daily food-safety and preparation audits and monitor performance.
Share responsibility for cash procedures and maintain day-to-day cash controls, including bank deposits, making change, opening and closing the safe, and audits.
Assist with schedule creation and deploy the team appropriately; adjust shift staffing and crew deployment as needed.
Monitor speed of service and resolve bottlenecks to achieve goals.
Handle restaurant opening and closing and daily inventory responsibilities.
Continuously analyze sales, labor, inventory, and controllable expenses and take corrective action to meet or achieve margin and sales targets.
Assist the Restaurant General Manager with timekeeping and payroll procedures.