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Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.A Summary of the Catering Sales Manager role:A Taco Cabana Catering Sales Manager (CSM) will execute sales and business development strategies as directed by the Director, Off-Premise Consumption . They will plan, develop, and grow sales by developing relationships and increasing catering sales in all restaurants in assigned territory to meet budgeted sales plan. The CSM will be responsible for business-to-business sales as well as pharmaceutical/healthcare, Tour & Travel, SMERF (Social, Military, Education, Religion and Fraternal) markets. A successful Catering Sales Manager will build sales and cultivate relationships that produce profitable sales, with positive energy, respect and accountability.RESPONSIBILITIES: Execute catering sales strategy and objectives for assigned sales territory by cold calling, utilizing business lists, canvassing and conducting sales presentations to generate new business opportunities.Achieve lead generation, prospecting and other sales management goals designed to build an optimal sales pipeline.Take a disciplined approach in pipeline growth to create a diversified sales portfolio by exploring all major events and activities, strategic partnerships, and a focus on improving order frequency in thriving industries.Expertly manage the sales cycle from lead generation and cultivating relationships to quote/order management, and follow-up to build loyalty and ensure Taco Cabana is meeting and exceeding expectations.Identify new clients through existing customer base and referrals, and increase sales by penetrating existing accounts.Identify industry-specific targets to be our best catering customers across markets; working with Vice President, Off-Premise Consumption to build a list of targeted accounts.Plan menus, orders, and deliveries with customers and utilize the opportunity for suggestive selling and to increase loyalty enrollment.Increase sales in market through seasonal opportunities (i.e. Black Friday, holiday catering, graduations, schools, healthcare industry events).Execute an effective catering engagement strategy for customer retention though eBlasts, follow-up calls and surprise and delight visits.Utilize reports to track customers, sales, frequency of orders, etc. and analyze sales trends to maximize sales results.Expert in understanding customer needs and matching our services.Create and maintain customer database.Resolve customer complaints in a timely manner by investigating complaints, developing solutions and escalating issues that need further resolution to create a positive experience and improve guest retention.Facilitate calls with operations partners to align on local strategy and create mutual accountability for catering sales as directed by the Vice President, Off-Premise Consumption .Coach and support restaurant teams in following and executing catering standards.Partner with operations to support large event planning and execution as needed.Participate in sales blitz activities with operations partners to generate new catering leads.Adhere to all company marketing and discount programs.Promote and execute all company marketing campaigns for the catering channel.Maintain regular communication with direct supervisor to review progress by tracking activities, attending scheduled conference calls and scheduling events in calendar.When requested, monitor competitive menu offerings, pricing and delivery activity in assigned territory and communicate to Sr. Director, Off-Premise Dining.KNOWLEDGE, SKILLS & ABILITIES:To perform the role of a Catering Sales Manager, you must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or abilities required.Behavior and values must reflect Taco Cabana and Our Core Values.Ability to interpret the business goals of the company and apply sales techniques to expedite the achievement of those goals.Need to be passionate about business-to-business sales and cultivating relationships.Solid business judgment and strong verbal and written communication skills.Demonstrated capability to maintain effective relationships with internal and external customers.Detail oriented, logical, and methodological in approach to problem solving.Analytical ability to assess impact of sales and initiatives.An understanding of the food service/restaurant industry and related operations is a plus.Possess good business acumen and customer service skills.Energetic and self-driven, with a proven track record of successful sales and business development skills.Experience in cold calling and sales presentations with a consultative selling approach.Knowledge and proficiency in Microsoft Office Products.Proficient with Customer Relationship Management (CRM) software or other contact management systems.Experience with mobile and online ordering platforms.Must be organized, proactive, and possess strong sense of urgency and professional demeanor.Solid coaching ability to support local restaurants.EDUCATION:College degree or equivalent experience in sales or sales management in a catering/restaurant environment, preferred.WORK CONDITIONS:Remote office, fast-paced sales environment.May be required to work some evenings or weekends.Must be able to travel 80% of time (in local restaurants and visiting customers).Extended travel is not expected in this position. However, occasional travel may be required to remote markets or to participate in events.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Taco Cabana specializes in Mexican-inspired food made fresh by hand from unique authentic recipes and ingredients that reflect our rich Mexican heritage. We are extremely proud of our industry leadership position in quality and taste. The TC menu includes a delicious variety of loaded tacos, flame-grilled fajitas, quesadillas, flautas, enchiladas, burritos, bowls, freshly-made flour tortillas and a selection of made-from-scratch salsas and sauces.Our wide variety of breakfast tacos including bacon, steak, chorizo, barbacoa and carne guisada (selection may vary by market) as well our Dozen Taco Boxes - available all-day long are leaders in the fast-casual restaurant category. All restaurants feature open-display cooking, convenient drive-thrus, open-air patio dining and a selection of draft, bottled beers and refreshing tequila margaritas and sangrias. MY TC! - our loyalty program - provides exclusive offers and member benefits throughout the year. We invite you to become a member at tacocabana.com/MYTC.We continue to redefine the Mexican fast-casual dining experience through ongoing culinary, service and operations enhancements. Each and every day, were committed to providing our guests the true flavors of Mexico.You will need an email account click here to create one if you do not currently have one: Create Email AccountWhen you click 'Apply', you will need to click on 'Create Account'. By creating an account, you will be able toview your applications and their statuses. Your password must contain 1 upper case letter, 1 number, and 1 special character.JOB TITLE:Manager in TrainingSUMMARY:Assists in the operations of the restaurant and a team of hourly associates during their respective shifts. In accordance with the goals of the company, they are responsible for managing all aspects of their shift including, but not limited to: restaurant operations, financial performance, management/staff development, customer satisfaction, quality standards, sales & marketing, and general communications with employees, vendors, customers, and corporate support staff.ESSENTIAL DUTIES AND RESPONSIBILITIES:Assist the management team in staffing of the restaurant and daily operational and procedural activities to help ensure the efficient operation of the restaurant in accordance with company policy and the respective state and federal laws.Supervise and direct staff (hourly team members) to assure guests are treated promptly and courteously; products are prepared as specified in both quality and quantity and the restaurant is maintained properly. Adherence to all standards for food safety and sanitation to insure restaurant to be maintained in clean and attractive manner.Assist in the recruitment, hiring, orientation, and training for hourly team members. Evaluates the performance, recommends and submits wage increases for hourly team members. Initiate disciplinary action and/or termination for hourly team members.Utilize all company-training tools to provide hourly team members with training in all aspects of the restaurant operation.Assist the management team in maintaining restaurant equipment and facility per company guidelines; contacts Division Leader to inform about needed repairs to equipment in restaurant.Performs regular administrative tasks including: new hire paperwork, all actions related to payroll (terminations, leave of absence, transfers, vacations, etc.), inventory ordering, register and safe audits, deposit of company funds, proper accounting of restaurant funds, hourly employee schedules, management schedules, reporting all guest and employee accidents. Investigates, resolves and responds to guest complaints.Attend regularly scheduled store, market and company meetings, training sessions and stay current with all federal, state and local certifications.Assist the GM with planning and implementation of local store marketing activities to promote products and services.Ensures proper execution of all accounting functions and complies with internal audit guidelines.Other duties as assigned.SUPERVISORY RESPONSIBILITIES:Will supervise staff of up to 15 team members on the shiftQUALIFICATIONS:An individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge skill and / or ability.EDUCATION and/or SKILLS and EXPERIENCE:Associates degree in Business Administration or Hospitality preferred. High School degree or equivalent required.Capable of adapting to business needs and solving problems quickly and efficiently.Ability to prioritize multiple tasks and exercise sound judgment.Has a functional understanding of Profit & Loss statements, costs controls, and restaurant operations.Demonstrates stamina, focus, compliance, and service-driven abilities while managing their shift.External candidates should have a minimum of 2 years working in a restaurant environment, showing career progression and verifiable results.Internal candidates should have a good record of achieving results and have an above average knowledge of the brands operating procedures and standards.Ability to comfortably speak, write and comprehend English in a business setting.Successful completion of a background and drug screening.LANGUAGE SKILLS:Must have good written and oral communication skills.Must have good customer service skills.Must be able to perceive and react to the needs of others.Must be organized, flexible and able to deal with various personalities.COMPUTER SKILLS:Basic computer skillsExcel preferredPHYSICAL DEMANDS:The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.While performing the duties of this job, the employee is regularly required to sit, talk, or hear. The employee frequently is required to use hands to handle or feel, and also to reach with hands and arms. The employee is occasionally required to stand and walk.WORK ENVIRONMENT:The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Temperature controlled restaurant.The noise level in the work environment is low to moderate.EQUIPMENT USED:Computer, fax, calculator, copier, phone.We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.If you are a current employee, please apply using the internal application process. Reach out to your manager for more information.

Position Type: 06 - Food Service/Food Service Manager TraineeDate Posted: 8/24/2020Location: Food ServiceDistrict: Austin Independent School District MINIMUM QUALIFICATIONS: This position requires the incumbent to have knowledge of food service management and quantity food production and a high school diploma or equivalent. Incumbent must score a minimum of 80% on the Food Service Manager Trainee test. External incumbents must have one year of food service management experience or an Associates or Bachelor's degree in a related field. Internal incumbents must have been a Food Production Specialist V (MT5) for 4.5 months. SKILL REQUIREMENTS: This position requires the ability to follow oral and written instructions. Incumbent must be able to read, write, do accurate mathematical computations and have the mechanical skills to use and maintain complex food service equipment. Incumbent must have good interpersonal skills, planning and organizational skills, and be able to use sound employee counseling skills. Incumbent must successfully complete the Austin Travis County Health Department Food Service Managers Certification Course and pass the test with a minimum score of 75% within 4.5 months of employment. Incumbent must have basic level of computer skills and be able to successfully use all AISD Food Service computer applications. JOB PURPOSE AND RESPONSIBILITY: This position is responsible for Working with Food Service Managers in various schools through hands on training to develop a thorough knowledge of the duties and responsibilities of an Austin ISD Cafe manager. Incumbent will then demonstrate this knowledge by assuming the responsibilities of the manager in his/her absence, and may run a campus independently. Incumbent maintains continuity of daily operations in a school, unless infractions of regulations or safety standards are noted. The incumbent is responsible for learning how to successfully adjust menus, supervise cafeteria employees, manage equipment, inventories, and budgets, and assure that appropriate standards of nutrition, safety, and sanitation are met at all times. The incumbent assists in supervising employees and performs of some of the basic cooking, serving, and collection activities. The incumbent promotes department programs on campus and to campus community. The incumbent must have a reliable contact telephone number for receiving assignments and reliable transportation to travel to assignments. The incumbent provides and promotes good customer service and public relations. ESSENTIAL FUNCTIONS: Works with managers in various schools through hands on training to develop the knowledge and skills necessary to assume full responsibility for the management and supervision of the food service program within a single school. Communicates frequently with immediate supervisor. Assures adherence with established federal, state and local guidelines and regulations in preparing, serving, counting and claiming meals. Learns to maintain all records for program accountability, including but not limited to end of day operating reports, cash receipts, deposits, prepayment balance sheets, meal planning and production records, collections, inventory, payroll and related personnel records, sanitation inspections, cost of repair and care of equipment and other aspects of cafeteria operation. Assists with the preparation of weekly and monthly reports on these and other matters. Insures that all money is collected properly at every meal service, secured and accounted for, and daily deposits are made according to policy. Learns to and assists with planning (forecasting) and preparation of production records for district menus for all meal services based on actuals served last cycle. Learns to and assists with ordering food, supplies, and equipment necessary for complete, safe, sanitary and quality preparation of meals. Checks incoming groceries for appropriate quantity and quality and monitors storage activity to assure proper inventory practices. Learns to monitor and review food and operating costs against targets with immediate supervisor. Assists with evaluation of new products, as needed, to determine possible acceptance in school. Learns to and assists with adherence to campus productivity chart and labor allocations by maintaining work schedules for employees and making changes as necessary (absences, special events, etc.). Prioritizes tasks to be completed in daily meal preparation. Assigns duties to employees, monitors kitchen activities and takes part in meal preparation, clean-up and other operational duties as needed to assure that quality meals are produced and served in a safe, timely manner. Learns to monitor and review labor costs and meal equivalents per labor hour against targets with immediate supervisor. Observes and learn how to accurately time keep. Monitors work of food service employees to insure consistent, high quality, prompt food service and efficient use of time in meal preparation. Inspects food quantity and quality, recipe compliance, cafeteria cleanliness, and serving efficiency on a continual basis. Learns how to counsel and coach employees on work performance, as needed. Learns to monitors employee performance on a daily basis, documenting improvements needed and outstanding contributions. Provides immediate suggestions for improvement and praises outstanding work. Learns to conduct mid-year and annual evaluations of employee performance. Learns to provide staff development and training to prepare employees for career advancement and recommends employees for promotion. Learns to conduct and keep record of in-depth orientation, ongoing staff training, and regular staff meetings to provide information and training on all aspects of food service operation. Emphasizes existing or new policies and procedures to employees and ensures that employees adhere to the policies. Cross-trains employees as needed to meet operational need and increase employee's competence level. Follows all safety procedures and promotes safety awareness. Learns to complete and submit all paperwork for on the job accidents in a timely manner. Maintains sanitation standards as directed by the local governing agency and within AISD HACCP policy. Follows up on sanitation violations as noted on Health Department Inspections. Behaves professionally and pleasantly in all interactions, establishing good rapport, providing excellent customer service, and setting an optimum example for employees. Promotes food service programs on campus and in campus community and is a positive champion of department initiatives. Works to ensure campus is serving as much of campus population possible at all meal services and clearly supports and encourages our current marketing practices with community and staff on campus. Travels to any school as assigned. Transportation is the responsibility of the trainee. OTHER DUTIES AS ASSIGNED: Perform other related duties as assigned; however, all employees are expected to comply with lawful directives in rare situations driven by need where a team effort is required. PHYSICAL EFFORT AND WORK ENVIRONMENT: Work is conducted inside a school cafeteria kitchen, about 98% of the time. About 2% of time is spent outdoors taking trash out and transferring food from delivery to cold storage. Incumbent may travel around district to provide management services where needed. Working conditions (varying with each kitchen) may include a congested kitchen, no windows, lack of air flow and/or air cooling system, and high noise levels from student interaction and kitchen equipment. Most of the working day is spend standing or walking on hard surfaces; peak hours are very fast paced. Incumbent may encounter slippery floors and equipment that can cause cuts, lacerations and/or burns. Heavy lifting may be required. Temperature fluctuates depending on season and cooling system in kitchen. Chilled and freezing temperatures will be experienced in walk-in cooler and freezer. Institutional cleaning supplies are used daily. This position may involve rare exposure to blood or body fluids. Regular attendance is required for this position. JOB REQUIREMENTS: CONSTANTLY, 67-100% of the time: Hand and finger dexterity - Ability to handle knives, operate food processor, mixer, dish machine, steamers, ovens, point of sale, maintain records, etc.) Eye-hand coordination - Ability to utilize serving utensils, operate a point of sale Lifting - Ability to lift a minimum of 25 pounds Standing/Walking - Ability to stand for long periods of time on hard surfaces (concrete or tile) for at least 80% of the scheduled eight hour workday. Talking and Hearing - Ability to interact with customers, employees, management, school staff and administrators, communicate around workplace safety Feeling - Ability to handle both hot and cold items Tasting/Smelling - Ability to determine quality of both food and drink items Seeing - Ability to evaluate quality of food, complete paperwork, maintain a safe workplace, and handle money FREQUENTLY, 34-66% of the time: Lifting - Seek help or utilize a cart for any items greater than 25 pounds. Body Movements - Ability to bend, stoop, squat, reach, push and/or pull to cook, serve and clean Repetitive Hand Movements - Ability to use both right and left hands to prepare food, serve, clean, operate a point of sale, and maintain records. Repetitive Feet Movements - Ability to walk and move about kitchen. OCCASIONALLY, 1-33% of the time: Climbing - Ability to climb a 2-5 level step stool PERSONAL WORK RELATIONSHIPS: This position reports directly to the Area Supervisor. Incumbent receives guidance and performance reviews from supervisor. Reviews are based on daily operating reports, meal participation, monthly inventories, on-site inspections, and planning and production records..... click apply for full job details

Job DetailsLevelExperiencedJob LocationHicks Family Ranch - Buda, TXPosition TypeFull TimeEducation LevelHigh SchoolTravel PercentageNegligibleJob CategoryManagementDescriptionResponsible for all kitchen staff, including hiring, training, and schedulingEnforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinancesMonitors quality control and client satisfactionCreates approved menus for all Austin Recovery Family House Program including meals for adults and children within required dietary and health standards Adheres to Texas Administrative Code meal and snack requirementsAttain a minimum score of 90% Health Department InspectionsEnsures employees adhere to sanitation, safety and food regulations in accordance with standards established by Health Department and other inspection agenciesAnticipates kitchen needs and fills in where needed to ensure service standards and efficient operationsAttends and participates in weekly management meetings, bringing suggestions for improvementsControls food portions for a balanced food cost, manages food wasteMust be able to work and prep all stations (AM and PM)Attends client community meetings or other agency meetings, as assigned Maintains kitchen staff coverage at all timesPerforms other duties as assignedQualificationsQualifications: Texas Food Management CertificationMust treat others with respect at all timeClear communication both verbal and writtenCulinary and management experienceStrong leadership skillsExcellent problem solving skillsFlexible availabilityCapacity to multitaskEducation and Experience:High School diploma or GED preferredCertification in Food Manager Certification required5 years experience in institutional cooking required Supervised By:Director of Residential Program Physical Demands/Work Environment: Communicates well orally with management, co-workers and the public in face-to face, one-to-one, and group settingsStands for extended time periodsHearing and vision within normal rangesMust be able to lift 30 poundsAll qualified applicants receive consideration for employment without regard of race, color, religion, national origin, sex, age, mental or physical disability, citizenship, military service, genetic information, sexual orientation, gender identity, or any other status protected by law. Austin Recovery Network works affirmatively to build a staff and board that includes people of many different races, classes, religions, genders, physical and mental abilities, ages and sexual orientations, including people who have been previously incarcerated.*Due to our work with children, there are some convictions such as sex offenses that would prevent employment offered to those applying for a position in programming with children.