TB WI ASSISTANT GM

Title:                    Assistant General Manager

Reports To:         Restaurant General Manager

Division:              Operations

Classification:     Hourly Non-Exempt

Supervises:          Shift Leaders & Team Members

Position Summary:

The Assistant General Manager (AGM) provides additional management coverage of operating hours and direct supervision of operations of an individual Taco Bell unit.  Like the RGM, they are accountable for the organized, efficient and profitable operation of their restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality and speed of service.  The AGM directly performs hands-on operational work on an ongoing basis to train employees, respond to guest service needs or otherwise role model appropriate skills and behaviors in their restaurant.

Duties and Responsibilities:

Human Resources

1. Screens prospective team members through utilization of the CRI, first level interviews, reference checks and RJPs
2. Provides training and certification for crew members in selected training via Learning Zone modules
3. Manages each shift to ensure fair and equitable employee treatment as well as compliance with all company, federal and state workplace laws/regulations
4. Assists with team member recruitment

Guest Satisfaction/Product Quality

1. Maintains fast, accurate service, positive guest relations and ensures products are consistent with quality standards
2. Resolves majority of on-site guest complaints
3. Conducts periodic and shift-to-shift food safety audits
4. Provides ongoing coaching and feedback to crewmembers/shift managers on guest service, 5 Bells, product quality and SOS

Operations

1. Monitors SOS performance and resolves bottlenecks to achieve SOS goals
2. Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standards
3. Responsible for daily inventory, food & supplies deliveries, restaurant opening and closing and daily adjustments to shift staffing and crew deployment
4. Coordinates and organizes restaurant cleaning schedule and monitors ongoing and detailed cleaning standards

Financial

1. Analyzes sales, labor, inventory and controllable expenses on a continual basis and takes corrective action to meet or achieve daily/weekly margin and sales targets
2. Maintains day-to-day responsibility for cash procedures such as bank deposits, making change, opening/closing safe and DCS audits
3. Assists the RGM to maintain proper timekeeping and payroll procedures
4. Maintains the restaurant’s controllable expenses checklist

Success Measures:

• Shift/Weekly restaurant performance in sales, ICOS, labor, cash and controllable expenses
• CORE, 5 Bells, PRCs and Food Safety Audit results
• Period Balanced Scorecard results

Knowledge and Skill Requirements:

• Strong preference for internal promote from Shift Leader position who has completed all Learning Zone training and Food Safety certification
• High school diploma or GED required
• Excellent oral and written communication skills
• Must possess a minimum of six months, management/supervisory experience preferably in a service related business
• Proven ability to drive guest satisfaction, financial performance and employee satisfaction
• Demonstrated ability to maintain financial controls and coach and train employees
• Must enjoy working in a fast paced environment and be flexible enough to deal with rapid change

The duties of this position may change from time to time. The Company reserves the right to add or delete duties and responsibilities at the discretion of its managers or franchisor. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.