" 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."
GGB Restaurant Management, LLC
Assistant Manager Description
I. Position Information
Assistant Manager (AM)
General Manager (GM), Area Coach (AC)
II. Position Summary
The primary responsibility of the Assistant Manager is to assist in the overall management of restaurant operations. This includes (but not limited to): adherence to company guest service standards, restaurant walks, administrative duties, safety and security policies and procedures, ensuring the restaurant team is properly trained and developed; and meeting the fiscal goals of the restaurant.
III. Accountability Scope
IV. Principal Responsibilities
PEOPLE DEVELOPMENT Assist in the recruitment of successful SM and TM candidates for the restaurant. Implement and utilize company-defined employee training program while providing work direction and guidance. Build and maintain a positive and motivating work environment.
EMPLOYEE RELATIONS Provide timely coaching and recognition, use constructive disciplinary procedures and properly document employee performance. Ensure communication channels and problem resolution is available on all shifts, gain respect; build trusting relationships.
Utilize the communication process such as bulletin boards, postings, and Manager Daily Planner. Escalates applicable matters to GM, AC or HR such as: performance issues, employment decisions, leaves, sexual harassment, and other matters that substantiate their guidance and expertise to limit legal exposure.
SERVING THE CUSTOMER Ensure restaurant meets company guest standards. Lead the restaurant team by example to ensure 100% guest satisfaction, 100% of the time.
Deliver at or above company standards in "VOC" initiatives. Utilize THE MAKE UP PROCESS when resolving guest complaints and empower the restaurant team to resolve guest complaints.
FINANCIALS As directed by management; track, complete and manage the restaurant's financial controllables including but not limited to: use of automated tracking systems, managing employee labor, overtime, food (ICOS), and supplies within Company standards. Monitor cash management and deposits per company standards. Maintain and protect all company assets.
OPERATIONS - Develops CORE behaviors and standards. Maintain operational updates and utilize the ANSWER SYSTEM.
Follow proper opening, closing, and safety and security procedures. Maintain cleanliness and preventive maintenance programs. Implement and execute all marketing programs to their fullest.
Recognize business generators and traffic patterns and plan shifts accordingly. Utilize Food Safety Checklist and ensure all food safety procedures are followed to company standards. Communicate to the GM or AC all operational variances and employee issues. Enforce use of Daily Control Sheet (DCS) to verify company standards are met.
V. Key Relationships
Restaurant Management providing operational reports and sharing/seeking advice on problem issues; establish and maintain a trusting relationship
Internal/External vendors - discuss required repairs, maintenance or shipments; establish a trusting relationship.
Strong customer relationships in building loyalty, protecting brand integrity; develop and execute at or above company standards for the customer experience.
VI. Knowledge and Skill Requirements
Some High School
One year Restaurant management experience (QSR preferred).
Specialization: (licenses, certifications, etc)
Food safety/Serve-safe certification according to state or local requirements. Reliable transportation, maintain a valid driver's license and insurance., Must pass Criminal Background Check.
VII. Key Challenges
Organization Demonstrates discipline with excellent follow through attention to detail skills. Shows inititative and flexibility in managing multiple tasks.
Collaborative a "team player," leads with an optimistic approach, building trust with employees and rapport with customers.
IX. Physical Demands
A. Overall Strength Demands (Check One):
Exerting up to 10lbs. occasionally or negligible weights frequently; sitting most of the time
Exerting up to 20 lbs. occasionally, 10lbs. frequently, or negligible amounts constantly OR requires walking or standing to a significant degree
Exerting 20-50 lbs. occasionally, 10-25 lbs. frequently, or up to 10 lbs. constantly
Exerting 50-100 lbs. occasionally, 25-50 lbs. frequently, or up to 10-20 lbs. constantly
Exerting over 100 lbs. occasionally, 50-100lbs. frequently, or up to 20-50 lbs. constantly
B. Identify the Frequency of each physical demand listed below using the following codes:
C = CONTINUOUSLY
2/3 or more of the time
F = FREQUENTLY
From 1/3 to 2/3 of the time
O = OCCASIONALLY
Up to 1/3 of the time
R = RARELY
Less than 1 hour per week
N = NEVER
These are descriptions of the way this job is currently physically being performed; it does not address the potential for accommodations if needed.
Requires long periods of standing to review operations
Doing reports, some paperwork, talking to employees and guests;
Moving throughout the restaurant
Ability to lift a maximum of 50 lb with or without assistance
Ability to carry a maximum of 50 lb with or without assistance
Ability to push or pull a maximum of 50 lb with or without assistance
Reaching for items in restaurant
Reaching Over Head
Various job duties including but not limited to food prep, customer service and managerial tasks
Files, storage boxes, small equipment
Computer keyboard, cell phone, calculator, measuring, holding some tools, supplies
Inspecting, setting up restaurant and cleaning
Moving items in restaurants and cleaning
For some inspections and cleaning
Picking up items from floor, inspecting areas and cleaning
Moving, inspecting, setting up restaurant and food preparation
Possible for inspecting, changing lights, and cleaning etc.
Standing and reaching/pushing/pulling items
Viewing, inspecting building areas; ensuring work is done appropriately, giving orders, reading reports, monitors and registers.
Receive and interpret information from others-face to face or by phone
Give information and direction to others in discussion.
C. Machines, Tools, Equipment and Work Aids:
Use of all restaurant equipment including but not limited to: Headsets, drink machines, fryer, dishwasher, re-thermalizer, Bunn Hot water, POS registers, cleaning chemicals and supplies (mops & brooms), small food prep utinsels.
Use of computer and peripheral equipment, monitor, calculator, fax machine, copy machine, telephone and credit card machine. Office work includes communicating via telephone and email, preparing written communication via Open Office applications, accessing and analyzing reports. Some maintenance includes unclogging toilet, relighting water heater, etc. Office supplies such as notepads, pencils, pen etc.
D. Environmental Factors:
Fast paced work environment. Primarily inside restaurant around food prep and cooking equipment (hot & cold); may need to work at drive-thru window.
May need to be outside for inspection of property. Requires frequent immersing of hands in water to wash hands, wash/rinse food, and small wares. All food handling requires gloves.
Some responsibilities like cleaning are performed outdoors in the elements like rain, snow, sleet, hail, sun, hot and cold. Ability to work irregular hours, nights, weekends, and holidays. Work with co-workers and the public.
Requires ability to be on-call 24 hours a day and work an average of 50 hours per week. If the AM plans to be unreachable by phone or is on vacation, the GM must be given advanced notice.