Restaurant Manager

Reporting to the District Manager, the Restaurant Manager is responsible for protecting and delivering the Del Taco Brand, to grow sales while maximizing the efficiency and profitability of the restaurant by leading the Del Taco Way.

• Fully staff the store with quality people.
• Recruiting, hiring, and retaining all restaurant employees.
• Ensuring the entire team is certified according to the current training process at all times.
• Creating a service oriented culture.
• Promoting an environment of fun and teamwork.
• Evaluating performance and recommending salary increases.
• Recommending, approving, and administering disciplinary action, suspension, and/or termination.
• Developing and growing team members and future managers

• Executing Del Taco standards and using our processes and systems 100% of the time.
• Maintaining the facility and customer areas.
• Maintaining all equipment to operational and safety standards.
• Delivering only quality products to Del Taco standards every time.
• Adhering to cleaning schedules and standards.
• Ensuring employees are in proper uniform.
• Ensuring a consistent service experience.
• Ensuring POP and signage is present and in the approved location.

• Identifying and communicating sales goals (daily, weekly, year over year).
• Ensuring the right people are in the right places according to projected / actual sales.
• Increasing customer count and check average, and maximizing capacity and customer value.
• Identifying and executing Local Store Marketing opportunities to attract new customers.
• Staying aware of local events; Understanding the store’s current trade area and competition.
• Executing speed (speed with a smile) and service standards.

• Maintaining staffing levels to actual sales.
• Complying with labor laws.
• Accurately ordering and managing inventory to reduce waste and prevent theft.
• Ensuring cash handling procedures and standards are in place and followed.
• Performing cash audits and addressing identified issues.
• Executing safety and health standards.
• Minimizing R&M / Supplies and Services costs by managing service vendors efficiently.
• Achieving and communicating controllable cost target.
• May perform other responsibilities as assigned. Responsibilities and duties may change when circumstances dictate. (e.g., emergencies, changes in workload, rush jobs, or technical developments).

• High School diploma or equivalent.
• 3 - 5 years experience in QSR industry / full service concept.
• ServSafe Certified.
• Fluent in English; Spanish is plus.
• Excellent communication and interpersonal skills; great telephone manner.
• Excellent organizational skills; detail oriented; accurate.
• Excellent analytical, problem solving, and math skills.
• Ability to work with minimal supervision, under pressure.
• Proven ability to lead and motivate a diverse team, and promote learning, development and career growth PHYSICAL REQUIREMENTS/ENVIRONMENT / WORKING CONDITIONS
• Office and Restaurant environment. Extended periods of standing, sitting, typing and looking at a computer screen. May also require some reaching, bending, and lifting.
• Ability to drive/travel to restaurant locations within assigned area including some overnight travel.
• Valid Driver’s License and Proof of Vehicle Insurance is required.

Pay Range: $62,000 - $70,000