Shift Leader

We are seeking a TJ - Shift Leader who like to lead people and grow business by giving great customer service.

Since we opened our first taco stand, Taco John’s has been serving fast Mexican food in an original way. Between Meat & Potato Burritos, Potato Olés® and Taco Burgers, no one does Mexican like we do. Over the years, we’ve generated a cult-like fan base that can’t get enough of our signature flavors, fusing comfort food and south-of-the-border spice. Let’s be honest – we can’t blame them. 

It all dates back to 1968 when a small taco stand opened in Cheyenne, Wyoming. With its bold spices and tasty tacos, it was an instant hit. Two local businessmen, Harold Holmes and James Woodson, purchased the franchise rights in 1969 and named the restaurant after the man who opened the first store – John.

The rest is history. Taco John’s restaurants began popping up across the Midwest, evolving to include drive-thrus, interior seating and bold originals like Potato Olés® and Nachos Navidad®. We even coined the original Taco Tuesday® value day, dedicated to big flavor for a small price. 

Today Taco John’s operates and franchises more than 400 quick-service restaurants in 25 states, making it one of the largest Mexican quick service restaurant brands in America. We continue to grow across the country, but some things will never change: our uncompromising standards of food quality, dedication to using real ingredients and signature bold flavors.

Basic Function:

To assist in accomplishing the Company's Mission Statement. Ensures that Company operations and personnel policies and procedures are complied with at all times. Is responsible for producing high quality food and fast/courteous customer service in order to maintain sales and profit expectations. Must be available to cover shifts as necessary and in accordance with the Company needs, including nights, weekends and holidays

Prerequisites:

1. Able to perform the essential functions of the job with or without reasonable accommodations
2. Maintains personal hygiene and grooming standards
3. Follows Company uniform policies
4. Accomplishes station work at a “Meets Standards” level or better
5. Performs basic math skills (additions, subtraction, multiplication, division, percentages)
6. Has command of English and basic grammar skills
7. Demonstrates SQC at a Meets Standards level which would build sales
8. Meets all competencies of proceeding positions
9. Background Request scores as eligible per requirements
10. Negative drug screen
11. Have the ability to separate relationships with all employees following our “No Fraternization” policy.
12. Position is hourly and classified as Non-exempt
13. Maintain regular attendance and punctual timeliness
14. Schedules are dependent on restaurant sales and may fluctuate during the course of the year
15. Has successfully completed the state Sanitation Certification course when requested
16. Have the ability to separate relationships with employees following our “No Fraternization” Policy

Competencies:

Equipment cleaning and temperature checks

• Grills
• Fry Vats
• Coffee Machines
• Soft Drink System
• Heated Equipment (heat wells, overshelf, ovens, transfer cabinet)
• Refrigerated Equipment (coolers, freezers and displays)

Supervisory Skills

• Consistently demonstrate supervisory skills
• Able to direct employees in a professional manner
• Ability to appropriately handle customer complaints
• Addresses employee issues/complaints appropriately and bring to immediate attention of General Manager or Director of Operations
• Takes immediate on-the-spot corrective action
• Praises employees to maintain high restaurant morale
• Demonstrates ability to make informed decisions or judgment regarding situations

Communication

• Demonstrate ability to effectively use one and two way communication
• Effective and proper use of the communication log
• Participates in management meetings

Company Policies

• Complies with Company policies and rules and regulations
• Can complete all shift related forms and reports
• Is familiar with the Company Handbook to explain policies and can effectively answer all policy questions

Service, Quality and Cleanliness (SQC) Standards

• Maintains SQC while running a shift according to Operational Manual
• Is able to correct deficiencies in SQC standards during a shift
• Knows and understands all SQC evaluation tools

Understands and Complies with Legal Requirements and Government Regulations

• Wage and Hour (DWD)
• City, County and State Health Departments
• Worker’s compensation
• Child Labor Laws (Federal and State)

Safety and Security

• Knowledgeable with the Company policies and rules concerning crew and customer safety, OSHA requirements, cash control, robbery, threats and inclement weather
• Understand and implement workplace injury notification procedures in timely fashion as outlined by Workers Comp Policy

Finance

• Cash control accountabilities within Company guidelines
• Inventory control accountabilities to include receiving and transferring product, recording raw and finished waste and doing the actual daily inventory
• Labor control accountabilities to include identifying needs within the actual schedule, using the ROS Board, maintaining labor goals and scheduling back up duties
• Identifying and resolving deficiencies of the above

Shift Control

• Can direct and manage all employees while running a shift
• Uses shift control tools and all forms needed to effectively run a shift
• Uses problem solving process to maintain productivity

Training

• Conducts technical training at a "4" level or better
• Effectively utilizes the Restaurant's Training Specialist
• Effectively uses the crew certification process
• Ability to determine when an employee needs further training and follow-up with any necessary coaching

Performance Reviews

• Effective and timely input with the Crew performance review system
• Provides ongoing feedback

 

OPERATIONS:

• Successfully completes Shift Leader Workbook.
• Pass Basic Standards Test
• Completed all Shift Leader Workshops demonstrating effectiveness in use of ROC, proper handling of guest comments, and use of supervisory skills
• Restaurant Assessment meets standards on a shift where candidate is the Manager in Charge
• Acts and dresses professionally and enforces Company grooming standards
• Maintains all POP to Division standards
• Controls cash within guidelines
• Maintains labor within guidelines

ADMINISTRATION:

• Accurately counts cash tills, completes deposit and deposit log in accordance with Management Cash Procedures and can perform the POS over ring function
• Bank deposits made in accordance to Management Cash Procedures
• Accurately fills out the time correction log
• Knowledge of proper procedures regarding employee or guest injuries
• Working knowledge of the Company Mission Statement
• Working knowledge of three Company policies:

1. Harassment
2. Guarantee of Fair Treatment
3. Minor Labor Law

• Accurately completes daily and weekly ring-outs and accurately counts daily and weekly inventory maintaining GAP within guidelines
• Accurately posts inventory, inventory waste, receipts and transfers into the POS
• Accurately maintains TCE ledger sheets
• Accurately completes daily and weekly administrative paperwork
• Completes OSHA self-inspection using key components to achieve ZAC
• Accurately counts monthly inventory
• Accurately completes a monthly ring-out
• Accurately completes monthly administrative paperwork
• Effectively uses food and paper ordering system