The Managing Partner position at

TACO NACO KC

is an operator, head coach, and hospitality leader. You have strong business fundamentals, possess a high level of attention to detail, and are invested in your team's success. The Managing Partner is an integral part of our long-term growth and brings genuine Mexican hospitality to life for every guest and team member, every day. Financial compensation for our Managing Partners is proportionate to their hard work, business acumen, and leadership effectiveness.

Your responsibilities include:

Leadership, Training, and Development:

Attract, train, and develop outstanding hospitality professionals. Motivate and inspire your team to bring their best every day, embracing servant leadership and recognizing that your primary responsibility is to help them succeed. Build a pipeline of future managers by identifying, training, and developing talent across front- and back-of-house operations. Actively manage performance and provide consistent, structured feedback so managers and team members understand expectations, opportunities, and action plans. Recruit, onboard, train, coach, and retain a dependable restaurant team. Maintain complete and accurate employee training records, certifications, and personnel documentation. Administer prompt, fair, and consistent corrective action when necessary. Lead daily restaurant operations through effective delegation, hands-on leadership, and thoughtful decision-making. Build schedules based on forecasted business needs, employee availability, productivity goals, and established labor budgets. Lead by example and remain present during the restaurant's busiest periods, including weekends, holidays, promotions, and community events. Create, maintain, and support a diverse, equitable, inclusive, and respectful workplace. Empower the team to consistently improve the guest experience. Maintain and enforce current restaurant policies and procedures in partnership with company leadership.

Operational Excellence:

Consistently deliver the

TACO NACO KC

experience. Ensure that every team member embodies

TACO NACO

KC's values and delivers genuine Mexican hospitality through friendly, attentive, and efficient service. Ensure the consistent preparation of safe, craveable, and high-quality food while maintaining a clean and organized restaurant. Direct front- and back-of-house operations to drive sales, guest satisfaction, productivity, and profitability. Regularly taste food and inspect presentation to confirm that recipes, portions, and quality standards are followed. Maintain excellent standards of cleanliness, organization, food safety, and restaurant readiness. Monitor order accuracy, speed of service, online-order execution, and guest feedback. Oversee facilities and equipment maintenance, ensuring the restaurant remains safe, functional, and prepared for service. Maintain organized, accurate inventory and ensure products are properly received, stored, rotated, and accounted for. Protect the appearance and presentation of the restaurant, including dining areas, service stations, signage, displays, and exterior spaces. Implement and continuously improve operating procedures that strengthen the guest and employee experience. Ensure compliance with health-department regulations, alcohol-service requirements, labor laws, and company policies.

Business Management:

Invest in your own success. Deliver an exceptional guest experience while achieving the restaurant's sales, profitability, labor, and cost-control targets. Manage administrative, reporting, scheduling, inventory, payroll, and financial responsibilities accurately and on time. Manage cost of goods sold by monitoring purchasing, inventory, portions, preparation, waste, and product usage. Forecast sales and schedule labor according to anticipated business demands and established budgets. Review financial and operational reports to identify trends, correct problems, and improve performance. Monitor the restaurant's operational flow to ensure service, culinary, sanitation, and safety standards are consistently met. Develop a cost-conscious maintenance approach through regular inspections and preventive-maintenance procedures. Protect company assets by enforcing cash-handling, purchasing, inventory, security, and loss-prevention procedures. Build local relationships and support marketing, catering, community, and sales-building initiatives. Maintain a healthy financial bottom line while protecting food quality, hospitality, and the team experience.

You should have:

Five or more years of restaurant or hospitality-management experience, including responsibility for front- and back-of-house operations. Experience leading a high-volume quick-service, fast-casual, or full-service restaurant. The ability to remain flexible and adaptable within a growing and evolving business. Exceptional guest-service skills and the ability to deliver a high level of hospitality to guests, employees, vendors, and community partners. Strong financial acumen with a working understanding of profit and loss statements, labor management, cost of goods sold, inventory, forecasting, and financial analysis. Experience recruiting, training, coaching, scheduling, and managing employee performance. Proficiency with administrative responsibilities, Microsoft Office or Google Workspace, and restaurant-management technology. Familiarity with Toast, 7Shifts, MarginEdge, or comparable restaurant systems is preferred. Strong organizational skills and the ability to prioritize responsibilities and meet deadlines. Working knowledge of employment practices, food safety, alcohol service, and health and safety requirements. A genuine passion for great food, thoughtful hospitality, and developing people.

A strong candidate is:

Bilingual in English and Spanish, preferred but not required. Resourceful, innovative, and an effective problem-solver. Inclusive, empathetic, open-minded, and committed to servant leadership. Friendly, enthusiastic, and capable of empowering employees through clear expectations and effective coaching. Calm, positive, and decisive when managing ambiguity or unexpected challenges. A strong listener and clear communicator. Accountable, detail-oriented, and comfortable taking ownership of restaurant performance. Willing to work alongside the team and remain visible during service. Physical expectations of the position include: Ability to stand and walk for extended periods during shifts. Ability to lift and carry up to 25 pounds regularly and occasionally up to 50 pounds, with or without reasonable accommodation. Ability to bend, stoop, and reach overhead as needed. Comfort working in environments involving heat, humidity, cold storage, cleaning chemicals, and common food allergens, with or without reasonable accommodation. Adequate vision, hearing, and manual dexterity to supervise food quality and safety and safely handle restaurant equipment, with or without reasonable accommodation.

TACO NACO KC

is committed to fostering an inclusive workplace where all individuals have equal opportunities to grow and succeed. We value talent, skills, and potential and strive to create an environment that celebrates diversity, supports equity, and treats every team member with dignity and respect.