Shift Leader

Job Duties

• Support the Restaurant General Manager by leading high-quality work shifts and maintaining brand standards.

• Assign specific tasks to all restaurant associates and ensure successful completion during the shift.

• Verify that all daily checklists, including Department of Health (DOH), opening, and closing logs, are completed accurately.

• Train new hires on operational procedures and provide on-the-spot coaching to existing team members.

• Control payroll costs by monitoring staffing levels and adjusting coverage for employee absences.

• Supervise the preparation and portioning of food products to ensure compliance with recipe specifications and quality standards.

• Execute opening and closing procedures, including secure money handling and register audits.

• Maintain inventory integrity by assisting vendors and ensuring all products are dated, rotated, and stored correctly.

• Resolve customer complaints promptly and professionally to ensure high levels of satisfaction.

• Observe floor operations to ensure smooth business flow and adherence to dress code and safety policies.

• Monitor staff breaks and oversee bar operations and inventory where applicable.

• Maintain a clean and sanitary work environment by cleaning equipment and workstations in accordance with sanitation guidelines.

• Communicate restaurant issues, service hurdles, and maintenance needs openly and honestly with the management team.

• Follow all New York State Labor Laws and Department of Health procedures to ensure a safe work environment.

Requirements

• Demonstrate a minimum of 1 year of management experience in a fast-paced food service or retail environment.

• Maintain a fully flexible schedule, including open availability for mornings, nights, weekends, and holidays.

• Apply basic professional cooking and knife handling skills during food preparation.

• Execute tasks with a sense of urgency and adapt quickly to changing customer volumes.

• Utilize strong interpersonal and communication skills to foster a positive and respectful work environment.

• Manage time wisely and adjust priorities effectively under pressure.

• Operate with an energetic and entrepreneurial attitude consistent with Taco Bell’s culture.

• Comply with all cash, security, and inventory policies to protect restaurant assets.

Qualifications

• Possess a valid NYC Food Safety Certification or ServSafe certificate.

• Hold a high school diploma or equivalent.

• Demonstrate the physical ability to stand for long periods and clean industrial kitchen equipment.