Assistant General Manager TB35271-108TH & MAPLE

Taco Bell•Omaha, NE

35d

About The Position

As a Restaurant Assistant Manager, you will play a key role in supporting the overall management and operations of the restaurant. Working closely with the restaurant general manager, you will help ensure the restaurant operates efficiently, maintains high standards of food quality and customer service, and meets financial goals.

Requirements

Proven experience in a supervisory or assistant management role within the restaurant industry, with a strong understanding of restaurant operations.
Leadership and interpersonal skills, with the ability to motivate and inspire team members.
Knowledge of food safety regulations and best practices in food handling.
Strong organizational and time management skills, with the ability to prioritize tasks and manage multiple responsibilities.
Flexibility to work various shifts, including evenings, weekends, and holidays as required.
High school diploma or equivalent (required)

Nice To Haves

College degree in Hospitality Management or related field (preferred).
Certification in food safety (e.g., ServSafe) is advantageous.

Responsibilities

Assist the restaurant general manager in overseeing daily operations, including opening and closing procedures, cash handling, and managing shifts.
Monitor and maintain restaurant cleanliness, sanitation standards, and adherence to food safety regulations.
Ensure efficient use of resources and equipment to maximize profitability and minimize waste.
Supervise and train restaurant crew members and shift managers, providing guidance, feedback, and coaching to enhance performance and foster a positive work environment.
Assist in scheduling shifts and managing staffing levels to meet customer service and operational needs.
Conduct performance evaluations and recommend disciplinary actions as needed in collaboration with the restaurant manager.
Ensure exceptional customer service by addressing customer inquiries, resolving complaints, and maintaining high standards of hospitality.
Monitor service quality and ensure all team members uphold customer service standards and brand expectations.
Assist in managing restaurant finances, including monitoring sales and expenses, controlling costs, and achieving financial targets.
Prepare and analyze financial reports, such as sales reports, inventory, and labor costs, to identify opportunities for improvement.
Manage inventory levels and order supplies to meet operational needs and minimize shortages.
Ensure proper storage, rotation, and usage of food and beverage products to maintain quality and freshness.
Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
Conduct regular inspections and audits to maintain restaurant cleanliness, safety, and operational standards.
Communicate effectively with the restaurant manager, staff members, and corporate headquarters to convey operational updates, performance metrics, and challenges.
Collaborate with kitchen staff, servers, and support personnel to coordinate operations and deliver seamless service to customers.