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Great things start here!

NOW HIRING CUSTOMER MANIACS!!!

A career with Taco Bell is a career with a future! We have great opportunities for people who have a passion for food and great customer service.

This is a place where great people are in great company!. We are committed to launching careers by promoting our own people and rewarding our top performers financially. We need GREAT PEOPLE LIKE YOU to keep us moving ahead
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If you have a passion for the restaurant business and building teams, GREAT OPPORTUNITIES exist for you! Southeast QSR LLC operates over 57 restaurants in Georgia, Florida, Alabama, Mississippi and South Carolina.

	Assistant Manager
JOB SCOPE:	Serves as the entry level assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual unit Customer service interaction and management responsibility for more than 3 people Full responsibility for facilities and equipment maintenance, adherence to detailed cleaning tasks, and specific routine financial control Human resource responsibilities are crew training, ongoing coaching, and feedback for hourly employees, and health and safety audits Directly performs hands-on operational work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate skills and behaviors in the restaurant
JOB QUALIFICATIONS:	High School Degree or GED preferred (1 to 2) years of supervisory experience within the food service/retail/customer service industry, including Profit & Loss responsibility Ability to calculate/analyze data Strong customer service skills required Basic business math and accounting skills Personal Computer operations preferred
CORE RESPONSIBILITIES:	Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards Ensures Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met Assists Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Assists Restaurant Manager in recruiting, interviewing, and hiring team members; conducts performance appraisals, takes disciplinary action, motivates and trains Ensures company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program Ensures food quality and 100% customer satisfaction Ensures complete and timely execution of corporate & local marketing plans

	Team Member
JOB SCOPE:	Restaurant Basics – Delighting Guest, Food Safety Sanitation, Guest and Employee Safety, Security & Daily Cleaning Food Preparation – preparing raw ingredients for menu item production Menu Item Production – preparing menu items for orders Daily Operation – Receiving and Storage, Preventative Maintenance, Opening Procedures & closing procedures Guest Assistance – Dining Room/Lot, Dining Room Cashier, Drive-thru Cashier & Drive-thru outside Order Taker
JOB QUALIFICATIONS:	16 years old or older (if under 18 must provide proof of age and work permit as required) Legal right to work in the United States Ability to work flexible hours Food handler’s certificate according to state or local requirements
CORE RESPONSIBILITIES:	Acts in a friendly, courteous and helpful manner toward customers and co-workers at all times. Is punctual and flexible in maintaining hours of employment. Exerts high degree of energy and drive to meet customer demands. Performs effectively and safely in an environment where there is constant change and minimal direct supervision. Presents a tidy appearance with good hygiene. Capable of making quick and appropriate decisions. Takes action to meet customer needs. Can anticipate bottlenecks in service and acts to resolve them. Ability to learn quickly. Ability to communicate viewpoints and concerns to fellow employees and managers in a constructive manner.

	Restaurant General Manager
JOB SCOPE:	Manage a restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization Total operational and financial responsibility for an individual unit Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant Managers provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence General Managers are expected to work 50-55 hours per week including peak periods
POSITIONS SUPERVISED:	Assistant Manager(s), Shift Supervisor(s) and Restaurant Team Member(s)
JOB QUALIFICATIONS:	High School Degree or GED preferred 2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility Basic business math and accounting skills Strong interpersonal and conflict resolution skills Good oral/written communication skills Strong analytical/decision-making skills Basic personal computer literacy
CORE RESPONSIBILITIES:	Control day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team Manage 4-8 Assistant and Shift Managers Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions Recruit, interview, and hire team members; conduct performance appraisals, take discipline action, motivate and train Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards Ensure food quality and 100% customer satisfaction Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team

Shift Leader

Job Accountabilities

A Shift Leader is self-sufficient while running a shift, takes ownership and responsibility to solve problems, seeks help from others when appropriate and is willing to provide help and guidance to others.

I. Serving the Guest

Maintains Speed of Service (SOS) goals.
Resolves guest complaints quickly, while maintaining positive guest relations.
Makes sound business decisions quickly, always keeping the guest in mind.
Maintains a friendly and courteous work environment.
Ensures that employees are clean and neat in appearance.
Ensures that quality products are delivered to guests.

II. Managing the Business

Ensures products are prepared correctly and according to standards.
Manages labor, by shift, within acceptable variances and according to labor laws.
Manages food costs within acceptable variances.
Coordinates opening and closing activities in a timely and safe manner.
Oversees proper product preparation, rotation, portioning, cooking and holding times.
Assists in executing marketing programs including correct placement and maintenance of POP, suggestive selling, and consumer education.
Maintains restaurant sanitation and cleanliness standards and is certified in the food safety program.
Maintains crew productivity by proper deployment throughout the shift.
Sees that crew members are properly trained.
Responds quickly and appropriately to resolve safety and security issues.
Sees that equipment is clean and working correctly, and responds quickly and appropriately when equipment is in need of repair.

III. Leading People

Acts as a role model by following appearance and procedural standards at all times.
Participates in restaurant goal setting and is committed to achieving team goals.
Encourages other team members to maintain performance standards.
Provides constructive feedback to the restaurant team.
Collaborates with team members to solve problems and make decisions.
Resolves conflicts and improves team member performance issues in a constructive manner and according to policies.
Communicates effectively, both written and orally, with restaurant team.