Restaurant Manager

Summary 

The Restaurant Manager is responsible for leading all aspects of the restaurant operations bringing an entrepreneurial mindset to significantly grow restaurant revenue.  With a focus on the Taco Time NW Mission, the Restaurant Manager will develop a culture of engagement and excellence, motivating the team and working with them to scale the business to its maximum potential while maintaining a best-in-class guest experience.

Essential Functions and Key Position Accountabilities 

• Operational Leadership
  • Lead day-to-day restaurant operations for a high-volume, fast-paced environment.
  • Ensure consistent execution of all operational standards in food quality, speed of service, cleanliness, and safety.
  • Utilize data and reporting to make informed decisions on scheduling, labor, inventory, COGS, and other controllable expenses.
• Financial Performance
  • Create and execute a vision to scale the business to a $5M operation .
  • Develop and execute strategies to increase sales, improve margins, and optimize profitability.
  • Monitor performance metrics and adjust plans quickly aligning with the company mission to meet operational objectives.
• People Leadership
  • Lead, coach, and develop a large team (25 team members, depending on volume).
  • Recruit, retain, and train top talent to meet the demands of a high-volume restaurant.
  • Mentor and build a pipeline of future leaders, including Assistant Managers and Shift Leaders.
  • Foster a culture of engagement, accountability, recognition, and continuous improvement.
• Guest Experience & Brand Stewardship
  • Deliver an exceptional guest experience through high-quality service and operational consistency.
  • Ensure the restaurant reflects company values, hospitality standards, and brand mission.
  • Serve as the public face of the restaurant within the community.
• Strategic Growth & Innovation
  • Possesses an entrepreneurial mindset to identify opportunities to grow revenue that may not be currently optimized.
  • Provide insights and feedback to leadership on operational challenges and innovations.
  • Performs other related duties and projects, as assigned.

Minimum Qualifications

EDUCATION

• High School Diploma or general education degree (GED) or equivalent combination of education and experience

LICENSURE/CERTIFICATION

• Valid Food Handler’s Permit

EXPERIENCE

• 5 years QSR experience with 2 years in a leadership position.

KNOWLEDGE/SKILLS/ABILITIES

1. Communication
   1. Requires ability to communicate effectively in English both verbally and in writing
   2. Ability to follow appropriate communication channels
   3. Ability to read interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals
   4. Exceptional written, verbal, and interpersonal communication skills required
   5. Ability to write routine reports and correspondence
   6. Ability to speak effectively before groups of customers or employees of organization
2. Team Building/Interpersonal Skills
   1. Demonstrates competency by maintaining positive, collaborative, and constructive interpersonal relationships
   2. Understands and practices the principles of effective teamwork
   3. Ability to develop and lead a team
3. Work Prioritization/Flexibility/Adaptability
   1. Demonstrates ability to prioritize work assignments and meet productivity and quality standards 
   2. Adapts easily to changes in work assignments and environment, is willing to assume additional responsibility and learn new procedures
   3. Effective organizational and analytical skills

1. Computer/Office Skills      
   1. Ability to use standard office equipment including computers, telephones, copiers and fax machines
   2. Intermediate proficiency with MS Office products including Word, Excel and Outlook required
   3. Proficient keyboarding skills required
   4. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals
   5. Ability to compute rate, ratio and percent and to draw and interpret bar graphs 
2. Leadership
   1. Train, Treat, Repeat
      1. Leaders have the ability to develop leaders, train them, and treat them like gold.   They recognize strengths, improve on weaknesses and are wiling to give autonomy to those that excel.  They take the role of coach and teacher seriously and realize that in order to raise the bar they must elevate every member of their team.  Leaders treat others with respect that cannot be denied and will be reciprocated with a team full of peers that work for each other.  Leaders train their teams well enough so that they can go on and excel anywhere they choose for employment and treat them well enough that they don’t want to
   2. Lead from the front
      1. Leaders are not afraid to get their hands dirty.  They pay attention, listen closely, speak directly, and treat others respectfully.  They are self-aware and admit shortfalls even when it can be uncomfortable.  Leaders are humble and do not believe their team is above anything. They compare their teams to the best and strive to be the team that others strive to be
   3. Be a Taco Time Leader
      1. Leaders always have the big picture in mind.  They don’t sacrifice the good of the company for the satisfaction of short-term victories.  They represent themselves as the face of the entire company not just themselves or their individual teams.  They are never better than the job at hand and always willing to do what is best for the company