Burritos Alinstante is seeking a highly motivated individual to join our team with previous restaurant management experience! Do you feel a connection with your customers? Do you enjoy early mornings? Does motivating your team motivate you?

Pay is up to $20 per hour + monthly incentives, and overtime.

This position is for morning and afternoon. This location closes at 2:00pm.

Grow your career with our growing chain of fast food restaurants. Founded in 1989, Burritos Alinstante serves award-winning tortillas, burritos and New Mexican food to Valencia County and Albuquerque.

We need your leadership skills and ability to manage multiple priorities to motivate staff and increase sales by ensuring all customers feel welcome. You will also manage schedules, oversee ordering and inventory, as well as perform hands on duties alongside the team.

Burritos Alinstante uses the latest technology in our restaurants and offices.

This position reports directly to our Chief Operating Officer and will enjoy partnership and guidance from and Operations Specialist.

Essential Duties and Responsibilities:

• Work with Shift Leaders to ensure a smooth and well-organized shift and verify that the restaurant is ready to turn over without incident or delay to the next shift.
• Manage important administrative functions, such as assuring that required paperwork is completed and recorded accurately and deliveries are checked in correctly.
• Assure staff compliance with all pertinent safety regulations and procedures, such as checking that pieces of equipment and utilities (e.g., steam table, grill, heating, lights) are turned on/off and monitoring/observing suspicious customers or other individuals on the premises.
• Encourage a pleasant and efficient customer experience by overseeing team member interactions with restaurant patrons.
• Under the direction of the Manager, complete and submit all reports, invoices, orders, schedules, inventories, accounting records, and other verifications in a timely, thorough, and accurate fashion as required.

Other Duties and Responsibilities:

• Facilitate the movement of restaurant products by making sure someone is always at the counter to take orders and servers and cashiers are “suggestive selling”; pulling drive-through customers forward; and properly packaging/bagging customers’ orders.
• Ensure that all Open/Close duties are completed, including turning equipment on/off, opening the drive-through window, turning on signs, and making sure everything is prepped for cyclical breakfast/lunch rushes and other busy times.
• Generally serve as the first “go-to” person for Shift Leaders and other team members when questions or issues arise.
• Work closely and collaboratively with the Shift Leaders to schedule, lead, and facilitate weekly staff meetings; assure a pleasant customer experience; and encourage a high level of team member/customer engagement, retention, and satisfaction.
• Facilitate a spirit of teamwork, loyalty, and cooperation among/between team members.
• Terminate team members when needed.

Supervisory/Budgetary Responsibilities:

• Supervise all team members (e.g., Shift Leaders, Servers, Cashiers, Cooks), monitor daily assignments and activities, and manage team member discipline (e.g., incident reporting).  This may include reviewing and approving requests for time off.
• Monitor all monetary transactions, including credit card, gift card, voided transactions.
• Under the direction of the COO, support restaurant scheduling and staffing to assure optimal customer service and shift coverage.
• When requested, participate in the new hire process, including interviewing and final decisions.
• Coach and train team members in a positive, encouraging way – motivating, recognizing, or rewarding them as appropriate.
• Escalate staff or restaurant issues to the COO or corporate staff (e.g., Human Resources) as appropriate.
• Provide information to the COO for the purposes of team member reviews and compensation changes (e.g., raises).
• Ensuring that company property such as store keys, safe combinations, alarm codes are kept confidential and not given or lent to anyone without prior authorization from managements.

Physical Demands/Requirements:

• Standing for long periods of time.
• Light-to-moderate cleaning duties in parking lot and restroom areas (e.g., mopping, sweeping).
• Lifting up to 50 pounds (e.g., picking up and changing trash bags).
• Reaching, bending, or kneeling (e.g., pulling weeds, stocking shelves from boxes).

Work Environment/Conditions:

• Restaurant environment, including food preparation, heated equipment, and incoming/outgoing customers. environment, including food preparation, heated equipment, and incoming/outgoing customers.

Requirements:

Required Education and Experience:

• A minimum of 6 months of supervisory experience.
• Previous restaurant or retail experience preferred, but not required.
• Previous experience supervising employees preferred, but not required.
• High school diploma (or equivalent) preferred, but not required.
• Experience with Apple software preferred, but not required.
• Some familiarity with general finance and accounting principles preferred.

Required Job Knowledge, Skills, Abilities, and Aptitudes:

• Must be dependable, consistent, and reliable in all matters.
• Must set the example for other team members and be able to work with subordinates in a positive way – delegating tasks appropriately and coaching them on policies and procedures necessary for smooth restaurant operation.
• Must be responsive, professional, and efficient in their interactions with customers, team members, and vendors - including handling and resolving patron or team member complaints and grievances.
• Must be flexible, adaptable, and able to juggle multiple priorities and demands in high-volume situations.
• Must consistently display a positive, honest, dedicated, and caring demeanor.
• Must demonstrate basic math skills (e.g., adding, subtracting, and counting).

Training Requirements:

• On-the-job training provided by the COO and others.
• Training will consist of learning about the policies, procedures, and practices of the restaurant and the company at large.  General management and HR-related principles may also be covered.
• Training will be ongoing with refreshers provided as needed.

Benefits:

• Competitive Wage
• Weekly Pay
• Health and Dental Insurance offered
• 401K available
• Monthly contest and incentives
• Tuition reimbursement
• No late nights, these locations close at 2pm
• Closed for Easter Sunday, Thanksgiving Day and Christmas Day.