Multi-Unit Manager (Wenatchee and East Wenatchee)

Reporting to the District Manager, the Multi-Unit Manger manages overall operations of two or more Taco Time restaurants. The Multi-Unit Manager ensures that their restaurants are providing excellent guest service, serving safe, high quality foods, maintaining clean facilities, developing their people and upholding policies and procedures while growing guest counts and maximizing profitability.

Why join the Taco Time team? Besides employee discounts on the Puget Sound's favorite taco, we offer the following competitive benefits: Competitive Wages and bonus potential Pay Day every Friday Medical & Dental Benefits 401k Retirement Plans Education Assistance Childcare Assistance Quality of Life and flexible schedules Free Employee Shift Meals Paid Time Off- 80 hours of PTO after 90-days of employment Promotions from Within Taco Time Cares

• Employee Hardship Program Employee Discount for employee and immediate family Using the Taco Time NW App, employees can purchase up to $40.00 worth of Taco Time, 3 times per week (during non-prime time hours) Essential Functions and Key Position Accountabilities
• Key member of the restaurant operations leadership team and willing to travel as needed to fit the needs of the company
• Maintains high-standards and expectations around food quality, guest service, food safety, speed of service, cleanliness, and profitability at their restaurants
• Able to effectively communicate direction through support management teams and get others to follow their lead
• Holds managers accountable for performance and works with managers to improve
• Responsible for maintaining positive and healthy work environment
• Ensures compliance with operational standards, company policies and procedures
• Responsible to ensure all laws and regulations are being followed in all their restaurants
• Responsible for the financial integrity of all their restaurants including but not limited to, cash, product inventory, and labor
• Monitors staffing levels to ensure everything is being done to appropriately staff restaurants based on sales volumes
• Builds an effective team through training and development by providing feedback, establishing performance expectations and by conducting performance reviews
• Coaches and counsels’ staff; terminates employees when necessary
• Assists and supervises in all aspects of management training
• Travels between restaurant locations on a frequent basis. Equally splits time [BD1]
• Possesses excellent organizational and prioritization skills, including the ability to manage multiple tasks/projects at one time
• Adapts to changes in work assignments and environment, willing to assume additional responsibility and learn new processes
• Manages, problem solves and continuously improves key metrics relating to restaurant operations and guest satisfaction
• Manages shifts which includes: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness
• Investigates and resolves complaints concerning food quality and service, taking all appropriate action to turn dissatisfied guests into return guests
• Maintains an accurate and up-to-date plan for restaurant staffing needs
• Prepares schedules and ensure that the restaurant is staffed for all shifts
• Responsible for ensuring that all financial and administrative duties are completed accurately, on time and in accordance with company policies and procedures
• As needed, participates in preparation of, and cooking, assembling or packaging of food served or prepared by restaurant; collection of monies from guests; delivery of guest service as needed to maintain flow
• Supports special projects and other designated activities, as assigned
• Performs other related duties and projects as assigned by Manager Minimum Qualifications EDUCATION

1. High School Diploma or general education degree (GED) or equivalent combination of education and experience LICENSURE/CERTIFICATION
2. Valid Food Handler’s Permit EXPERIENCE
3. This position requires at least three years’ experience as a Restaurant General Manager a. Direct management experience for Taco Time NW in lieu of Restaurant General Manager experience may be considered KNOWLEDGE/SKILLS/ABILITIES
4. Communication a. Requires ability to communicate effectively in English both verbally and in writing b. Ability to follow appropriate communication channels c. Ability to read interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals d. Exceptional written, verbal, and interpersonal communication skills required e. Ability to write routine reports and correspondence f. Ability to speak effectively before groups of customers or employees of organization
5. Team Building/Interpersonal Skills a. Demonstrates competency by maintaining positive, collaborative, and constructive interpersonal relationships b. Understands and practices the principles of effective teamwork c. Ability to develop and lead a team
6. Work Prioritization/Flexibility/Adaptability a. Demonstrates ability to prioritize work assignments and meet productivity and quality standards b. Adapts easily to changes in work assignments and environment, is willing to assume additional responsibility and learn new procedures c. Effective organizational and analytical skills
7. Computer/Office Skills a. Ability to use standard office equipment including computers, telephones, copiers and fax machines b. Intermediate proficiency with MS Office products including Word, Excel and Outlook required c. Proficient keyboarding skills required d. Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals e. Ability to compute rate, ratio and percent and to draw and interpret bar graphs
8. Leadership a. Train, Treat, Repeat i. 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 b. Lead from the front i. 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 c. Be a Taco Time Leader i. 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