RESTAURANT MANAGER

Del Taco is a leading fast-casual restaurant chain known for its fresh, quality Mexican-inspired cuisine served quickly and affordably. Founded in 1964, Del Taco has grown to become a popular destination for guests seeking a unique blend of tacos, burritos, quesadillas, and fresh salads. With hundreds of locations nationwide, Del Taco prides itself on delivering exceptional customer experiences through innovation, consistency, and commitment to quality. The brand emphasizes creating a welcoming environment for both customers and employees, fostering a culture of teamwork, respect, and continuous growth. Del Taco's operational model focuses on efficiency, customer satisfaction, and maintaining high standards for food safety and service excellence, which makes it a prominent employer in the Quick Service Restaurant (QSR) industry.

The Restaurant Manager at Del Taco plays a pivotal role in protecting and delivering the Del Taco brand while driving the operational success of the restaurant. Reporting directly to the Area Director, the Restaurant Manager is tasked with growing sales and maximizing profitability by leading the team according to the principles of the Del Taco Way. This leadership position requires ensuring the restaurant is fully staffed with capable individuals, recruiting and retaining talent, overseeing training and certification, and fostering a service-oriented culture that combines fun and teamwork. The successful candidate will be responsible for maintaining food quality standards, managing inventory and cash handling procedures, ensuring compliance with safety and operational protocols, and achieving sales and profitability objectives.

The manager is expected to create an exceptional customer experience by consistently delivering quality products, maintaining a clean and safe environment, and executing marketing promotions flawlessly. Sales growth responsibilities include setting clear sales goals, optimizing staffing levels to meet demand, executing local store marketing initiatives, and staying attuned to the competitive landscape and local market opportunities. Operational excellence is a key expectation, including managing labor costs, minimizing waste, conducting cash audits, and maintaining equipment and facility standards.

The Restaurant Manager will also focus on developing team members and future leaders by providing performance evaluations, recommending salary adjustments, and administering disciplinary actions when necessary. This role demands excellent communication and interpersonal skills, strong organizational and analytical abilities, and the capacity to work independently under pressure. Candidates must have a proven track record of leadership in the QSR or full-service restaurant industry, be ServSafe certified, and preferably be bilingual in English and Spanish.

This full-time position requires a high school diploma or equivalent and 3 to 5 years of relevant experience. Physical demands include standing and sitting for extended periods, some lifting, and occasional travel to multiple restaurant locations within the assigned area. This position offers an exciting opportunity to lead within a dynamic company committed to employee growth and excellence in guest services.