The Market Coach (MC) provides overall leadership and accountability for approximately 25-50 Taco Bell restaurants. The MC works closely with the VP Operations to develop strategies for the region to enable each Area Coach (AC) to meet or exceed the Annual Operating Plan established for their individual areas.
The Market Coach accomplishes these objectives by actively engaging in the support, coaching and direction of ACs and other store personnel as needed on a day-to-day basis. Focal points include establishing and reviewing district- and unit-specific performance targets in guest service, margin improvement and employee satisfaction, maintaining company standards in food safety, product and facility specifications, allocating limited capital budgets to meet highest priority facility needs, introducing and reinforcing new company products and initiatives, and selecting, training, developing and motivating managerial employees. The MC may directly perform hands-on operational work as necessary to train new managerial employees, respond to immediate or severe customer service needs or otherwise role model appropriate skills and behaviors for Area Coaches and restaurant teams.
View Benefits BelowThe Area Coach (AC) provides overall leadership and direct supervision of approximately 5-10 Taco Bell restaurants to ensure that each Restaurant General Manager (RGM) meets or exceeds the Annual Operating Plan established for their individual unit.
The position is intended to be almost exclusively as support for the RGMs. The AC accomplishes these objectives by actively engaging in the coaching and direction of RGMs and Assistant General Managers (AGMs) on a day-to-day basis. Focal points include establishing and reviewing unit-specific performance targets in guest service, margin improvement and employee satisfaction, maintaining company standards in food safety, product and facility specifications, allocating limited capital budgets to meet highest priority facility needs, introducing and reinforcing new company products and initiatives, and selecting, training, developing and motivating managerial employees. The AC may directly perform hands-on operational work as necessary to train new managerial employees, respond to immediate or severe customer service needs or otherwise role model appropriate skills and behaviors in the restaurant.
View Benefits BelowThe Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds it annual operating plan. Focal points include:
The RGM performs hands-on operational work (as necessary) to train employees, responds to customer service needs or otherwise role models appropriate skills and behavior in the restaurant.
View Benefits BelowThe Assistant General Manager (AGM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include:
In addition, the AGM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The AGM performs hands-on operational work on an on-going basis to train employees, respond to customer service needs or otherwise role model appropriate skills and behaviors in the restaurant.
View Benefits BelowIf you are interested in applying for any of the above salaried positions, please contact us via telephone, fax or email.