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The Taco Spot - Downtown
General Manager
Career Insights for Restaurant / Food Service Manager
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Based on Arizona data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$61,907 / year median in Arizona
+11% projected growth
Job Description
General Manager The Taco Spot - Downtown Phoenix, AZ Job Details Full-time $20 - $22 an hour 17 hours ago Qualifications Bilingual Spreadsheets Cash register Developing staff training programs as a food service manager Supervising experience Team management Store management Hospitality industry experience Meal preparation Kitchen staff training Managing kitchen staff Conducting staff training sessions as a store manager POS systems Retail management Inventory management reporting (product management technique) Professional development training Full Job Description Looking to hire an experienced Store Manager for a casual and quick serve restaurant. Needs to have experience working in a fast paced and team atmosphere. Kitchen experience preferred but not required. Must lead by example and follow company guidelines, policies and procedures. Individual should excel at customer service and problem solving. Bilingual preferred but not required. Qualifications Proven experience in restaurant management and food service operations Strong staff training and team management skills Proficiency in Microsoft Excel for inventory control and reporting Background in kitchen management and food preparation Experience with POS systems, including Aloha and Micros Familiarity with fine dining and casual dining environments Supervisory experience in a fast-paced hospitality setting Responsibilities Oversee daily operations and ensure efficient food service management. Train and develop staff to enhance performance and service quality. Manage inventory control and maintain accurate stock levels. Supervise kitchen staff and coordinate food preparation activities. Implement training programs for new hires and conduct performance evaluations. Ensure compliance with health and safety regulations in the kitchen environment. Foster a positive team atmosphere to enhance guest experiences.