Restaurant Manager

This position is for a Del Taco restaurant owned and operated by an independent franchisee, not Del Taco LLC. This means that if hired, your employer will be the independent franchisee responsible for all employment-related matters at the restaurant including hiring, wages, discipline, supervision, staffing, and scheduling. The independent franchisee manages the day-to-day operations ensuring that all employment decisions align with their management strategy.

Del Taco is a well-established quick-service restaurant known for delivering high-quality Mexican-inspired food in a fast, friendly, and clean environment. The franchise holding this location at 9822 N Magnolia Ave, Santee, CA, is dedicated to upholding the Del Taco brand standards and providing outstanding customer service experiences. This particular location is fully engaged in community and local market dynamics, focusing on customer satisfaction and operational excellence.

The Restaurant Manager role reports directly to the Area Director and is pivotal in protecting and promoting the Del Taco brand. The core responsibility is to grow sales and maximize restaurant efficiency and profitability through enthusiastic and effective leadership by embodying the "Del Taco Way." This role focuses heavily on staffing the restaurant with quality personnel by actively recruiting, hiring, and retaining talent. Ensuring all team members are properly trained and certified according to current standards forms a crucial part of the role, as well as fostering a culture of service excellence, fun, and teamwork.

A significant responsibility of the Restaurant Manager is to develop team members and future managers through mentoring and performance evaluations, including salary recommendations and disciplinary actions. Delivering the brand means adhering to rigorous standards and operational processes. This includes maintaining top-notch facility cleanliness, ensuring food quality meets Del Taco standards consistently, managing equipment for safety and operational readiness, and guaranteeing employees follow dress codes and service protocols.

The Restaurant Manager is also tasked with meeting or exceeding sales plans by setting and communicating clear sales goals, deploying staff strategically according to sales volume predictions, and driving local store marketing initiatives to increase customer counts and loyalty. Maintaining awareness of local market conditions and competition is essential to effective business execution.

Financial governance under this leadership role involves maintaining labor and staffing levels aligned with sales to ensure profitability. This includes compliance with labor laws, accurate inventory management to reduce waste, theft prevention, adherence to cash handling procedures, and conducting cash audits. The Manager must also oversee health and safety standards while managing operational costs related to repairs, supplies, and service vendors, ensuring all costs are controlled and targeted goals are met.

This role requires a hands-on leader who can manage complex operational demands and adapt responsively to changing circumstances such as emergencies or busy workload periods. The Restaurant Manager serves as a key ambassador for the Del Taco brand, committed to fostering a respectful and inclusive workplace, compliant with all relevant laws and company policies, while inspiring a high-performing team focused on delivering outstanding customer experiences.