restaurant general manager

shift leader

assistant general manager

cashier

kitchen team member

Taco Bell

The establishment I worked at should not reflect the company of Taco Bell as a whole. We were a franchise store, not a corporate store, which means our building and bushiness was owned by a company separate to the main branch of Taco Bell. The problems I experienced should reflect the company that owned our business not Taco Bell as a whole!

     The main problem was staffing, we never ever had enough employees to accommodate the work load. To my knowledge we were suppose to have 1 employee on front register, 1 employee on drive thru register, and 3 employees on line as a MINIMUM I could be wrong, but that's what I remember. So in total that means we should have 5 employees minimum to run a store right? Well all of my shifts during my last two months were manned by myself and a shift manager for 4 hours and then 1 more person would be scheduled with us for the rest of the time. So basically three people a shift. And that was expected of us. Shift managers never got to manage because they were apart of the employee count that was rarely over 4 or 5 at a time. 

     In the mornings starting at 6am I had to prep almost everything in the store by myself while my shift manager struggled to do the computer work they were barely trained to do and open up the registers before the store opened at 7am. After that we would both manage the breakfast run until it came to 9 am when the shift manager had to leave to take the deposit to the bank and I had to run drive thru and front cash while cooking the food all by myself for relatively an hour. It was constantly a struggle while also trying desperately to keep down drive thru times. It was always shoved down our throats to keep those times down to under 3 minutes an order, no matter the order size, no matter if you were by yourself doing literally everything. It was overwhelming to say the least. 

     Most times it felt like you had to do everything by yourself. And don't even get me started on breaks, we never got them and sometimes we would be made to work 12 to 13 hour shifts it was crazy and exhausting and stressful, all for a glorious 7.25 and hour while high school kids were getting started at 9 or 10 and hour. There was a rumor that breaks were still being taken out of our hours so if there were ever more than two half hour breaks taken out of my hours in the last two months then know it was fake I guess! 

     On top of the stress of handling so many timed tasks at once, the last general manager I worked for was a complete nightmare. She would constantly harass us to do better and work harder, and not in an encouraging or even tough love way. She would put us down or shove us out of the way if we weren't hurrying things along to her liking. I once had a customer with an issue at the drive thru window and in the middle of me trying to resolve the issue, my GM came over and shoved me out of the way only to snidely ask if the customer had any 'real' issues. It was crazy! The way she put down her staff was the worst thing about it. I would inform her of my hearing impairment and she would deliberately ask me for me to do things in low voices and get angry at me if I asked her to repeat her request. And I told her multiple times about this impairment but I guess she just thought it was fake.

     The shift manager I worked with most seemed to be favored by this GM even though they also didn't like her and the GM would talk badly about the employees to this shift manager and say things like "this person doesn't deserve a raise" or "this person is completely useless" in less politely phrased ways than that. And these statements would be made about employees that worked themselves near halfway to death, including myself. I can't say I was a perfect employee or anything but I worked my butt off trying my hardest to keep things together despite being under trained and overworked.

     Another issue was lack of training. Our first GM did our training programs for us so we could focus on doing our work at hand since we couldn't afford to have anybody absent from the line or registers. I don't know if this was a proper procedure or not. Our second GM was incredible!! She took responsibility and had everyone go through and do the modules and made an effort to properly train everyone in the correct prep/line/register procedures that we didn't even know was wrong til she came along to correct and help us. She was very organized and positive in the best ways a GM could be, but I guess her supervisors didn't care for her and replaced her with the third and final GM at my stay there. She was the nightmare that kept getting worst. She neglected many food safety preparations and we would often have rotten or spoiled food. There was even an instance were there were maggots beginning to sprout in our nacho cheese pump. She would get angry with anyone "wasting time" by following the proper food safety procedures and claim that those weren't "necessary" or even claim that they were not that 'actual' procedure. 

     There are many more details I could go over but that would just make this 10 times as long so to conclude: Overall in the beginning, Taco Bell was alright, we struggled but we managed together and things worked out. It got so much better with the second GM but the third GM came in and tore down any structure that had been established by the first two GM's and practically destroyed the reputation of that place. Over 75% of the staff that had been there before that last GM were gone by the time I also decided to leave along with another shift manager. When we left, she had no shift managers and only high school kids that could only work from the time they left school at 3pm til the curfew for underage staff at 10pm. Even then she was left with a handful of them at best. The lack of structure, fair treatment, and low pay in comparison to the amount of work I out in is what drove me out. I heard the nightmare GM was actually fired by her superior and replaced by another new GM who I hear is doing a much better job in her place so at least there's that. 

     I understand that my experience is probably very abnormal compared to other Taco Bell employees at other locations but this was my experience and since I've had no job outside of this one I have no idea how to weigh it honestly. Please don't let what I say influence how you feel about Taco Bell entirely but do consider this if you're applying to any RC Group franchise stores! I can't say they'll all be like this considering I've only worked at one and most of the problems seemed to stem from one bad apple, but this is my account none the less.

	Mismanaging their incompetence
	Angry and everyone knows it
	A lack of clarity with direction
	Micromanaging
	Setting employees up to fail (often unwittingly)
	Picking favorite employees
	Low availability
	Taking credit for others work
	Don’t recognize accomplishments of others
	False promises
	Not standing up for employees
	Overworking employees
	Poor listening skills
Bad Training Is Devastating
Effective training can have significant, positive impacts on a company’s bottom line, and we encourage all organizations to implement training programs for their employees. However, it is not the case that some training is always better than no training. In fact, poor training can be extremely counterproductive. 
Safety Concerns
Perhaps the most significant risk of poor training involves safety issues. This is obviously primarily specific to safety training, but even when the focus of the training isn’t on safety, poorly planned training could make ordinary activities less safe. Consider, for instance, training employees on stocking shelves in a manufacturing environment or on transferring patients from a wheelchair to a hospital bed in a medical setting. In fact, just about every activity that an employee engages in involves some form of safety risk. Training initiatives need to keep this top-of-mind.
Employee Morale
 “a happy employee means a smooth running business. If your employees haven’t been properly trained, then they could eventually feel unsatisfied at work, feeling the stress from their job, and not performing as well.”
Employees also want to feel that their time is well spent and that they are attaining value from the training sessions they are required to attend—and even those they choose to attend voluntarily.
Poor Performance
In addition to reducing morale, poor training could actually result in employees doing their jobs more poorly than they did before receiving training. Poorly planned training could mean employees are less efficient or less thorough as a result of the training. In other words, training could teach the trained to do their jobs improperly.
Consider, for instance, training on using a customer service support system. There are a number of ways one might go about entering a new customer into a system—some more efficient than others, some more pleasing to the customer than others.
Cost of Additional Training
Finally, poor training can ultimately lead to costly retraining, on top of the inefficiencies or errors that may have been created.
Clearly, there are a number of potential downfalls that companies may experience when training programs are not well developed or well executed. Take the time to ensure that your training efforts are not only aligned with business strategy, but that your training execution meets employee needs and avoids the potential for costly risks related to ineffective training.
Unorganized Materials
When you fail to create a well-thought-out and organized training program, you jeopardize the success of every employee who participates in training. Taking the time to outline content and create a training strategy will make a huge impact – on how your training comes across and how employees react to your training program.
One common complaint about employee training is that it’s too long. Long training sessions lead to boredom, confusion, and frustration – all of which lead employees to tune out and think about other things. When you take the time to organize your training program, you’ll be better able to identify any content that’s not essential and can be eliminated. This will shorten the length of the training and make it easier for employees to stay focused. Clearly outlining your training goals at the start of each course will let your employees know what to expect and what’s expected of them.
Inconsistent Training
If you’re like most managers and business owners, you want to establish a consistent standard of performance for your staff. By doing so, you can improve the value of your brand, set and measure goals, and improve the way your customers view your company.
Keep in mind, however, that you can’t expect consistent performance from your employees if you don’t provide consistent training. It’s ok to offer training in multiple formats, for example in person and online, but the content has to be the same every time. If you have two different presenters teaching the same material, make sure they’re working from the same outline and don’t veer too far off script. You can’t teach one group to do things one way, then teach another group to do things another way and expect a consistent outcome.
Inconvenient Timing
There are so many ways to make your training programs convenient to employees that it’s no longer reasonable to require anyone to travel long distances to sit in a room and listen to someone talk for hours on end. Digital training programs are easy to access and can fit into even the busiest schedules. The easier it is for employees to access training, the more likely they are to warm up to the idea.
If you’re looking to improve productivity and morale and reduce turnover, start by taking a look at your employee training program.


Working at the AAFES Taco Bell on Whiteman AFB was fast-paced and demanding. There was a wide range of people that I worked with from calm and level-headed to unreasonable and emotional. I learned how to multi-task, problem solve, how to effectively communicate with all kinds of people. I learned about food production, food safety, customer service, business management, and various other skills. I worked for several different managers over the 17+ years I was there. Some were good and some were bad. I've learned that they'll put almost anyone in charge to fill a vacancy. I've never experienced a job were so many unqualified people could be put in a position of authority without proper training. I've worked with hundreds of people in my time there. As with any work environment, there were several kinds of co-workers. I would say 70% were easy to work with and the rest were difficult. There was little to no authority and too many clicks. It was very political in many ways. There was no enforcement of chain of command. A ground-level employee could make contact with the area general manager and file a complaint about something that could simply be handled by a first-line supervisor. Everyone at work got too personal with each other. There were no professional boundaries. This lead to a host of unnecessary problems. The hardest part of the job was dealing with the petty problems between co-workers, dealing with unrealistic expectations from management and the company. The best example I can use is a privately owned Taco Bell's focus is on customer service. They will schedule enough employees to make sure no one is overwhelmed and the job gets done. They look out for the customer and the employees. An AAFES Taco Bell puts too much focus on the bottom line, often short-changing the employees and leaving the facility understaffed. Before I left, half of our equipment didn't even work because management didn't want to spend money. I never received recognition or praise for my hard work and dedication in the 6 years I was a manager. I turned my Taco Bell facility from a loss to profitable in just 2 years. I received maybe 1 or 2 in the 17 years I was there overall. It wasn't just AAFES that left a bad taste in my mouth, but Taco Bell and the fast food industry as a whole. Even the customers on the installation I worked posed unnecessary daily headaches. I believe the fast food industry as a whole is becoming overly competitive and cannibalistic. They're all copying each other and trying to give the customer more for less and doing it faster and faster. I've worked on 3 different military installations and I know I can't speak for every installation. But between my father and my previous relationship I've spent the majority of my life around the military. Where I used to feel pride and a sense of gratitude everywhere else I've been, I felt annoyed and irritated working at Whiteman AFB. The customers there were some of the most spoiled and impatient people I've ever had to deal with. Unfortunately, it's like that everywhere and even worse to some degree in the private sector. Civilian customers aren't held to as high a standard as active duty. The hardest part of my job was being overworked and underappreciated. It was being given unrealistic expectations with no help or leeway. It was having to work in an incredibly flawed environment with broken equipment with overly personal co-workers, and unreasonable and impatient customers. THE BEST PART OF WORKING THERE was the pay (which wound up being a problem because labor was always high and they eliminated over 1,400 positions including mine because of personel costs). Still, excellent pay, excellent benefits, excellent opportunity (if your looking to move up quickly and travel the world AAFES is a great way to do it). Overall, WORKING WITH THE MILITARY IS A PLEASURE AND A HONOR. At the Whiteman AFB food court they are very flexible. There are some really good people that work there. If you are looking for something short term; maybe a year, then it would be a good place to work.

Taco Bell was overall the best place I've ever worked for most of my time there. I worked there for 6 years, experienced several manager changes, policy changes, even store design changes. I worked at two locations.

I originally worked as a front counter cashier for evening/night shift. At first, I was a senior in high school, so I only worked 5 hour days. It was minimum wage, $7.25/hour. There was a lot to do, including dining room and bathroom cleaning tasks, dishes, closing the store, and helping to prepare ingredients. However the management was great and the team worked well, so I was able to get it all done without stressing too much. The store I worked at at that time offered one free meal of up to $10 value each shift. I loved Taco Bell food, so that was all the compensation I needed. I recieved my 6 month raise to $7.40/hour shortly before transferring away from that store.

After I graduated, I moved to a different town and a different store. Now I worked day shift, 8 hour days. It was still pretty easy. I had to prep a little more now that my shift was different, and business was faster, but it was still a good team and great management, so we all helped each other out. I was saddened to learn that here, food was only half off, so I ate less Taco Bell. Shortly after starting, they wanted me to try drive-thru. They were impressed by my ability to do it and that was my new position for the rest of my time working there. For the next four and a half years I worked hard and became known as one of the top workers in the store. Management changed several times and somehow I was repeatedly overlooked for raises and never recieved one the entire time. After another change of management, one manager noticed that new hires were making more than me, a Taco Bell veteran. He promised to fix it and said he would start giving me the max raise every time raises came around. He gave me a few raises until I was making about $8.15/hour, then he too left and was replaced by a new manager.

The new manager was still a good manager. During her time as manager, breakfast became a thing. I quickly claimed the new position, and now I would be one of only three breakfast workers on a typical shift. My new position had me in charge of both front counter and drive-thru, as well as the cleaning and stocking tasks that came with, and full fryer responsibilities. Still no raise, but this new shift offered free food again! I got to work with people I liked. My usual manager made a game out of prepping the food for the day, so we became the most efficient crew ever and competitively got everything done every day. It was very slow during breakfast typically, so my job still was not hard.

Calling off was easy at my store. A doctor's note was typically expected, but the management was understanding of the healthcare situation of most of its employees, and so they were not super strict on it. If you were trustworthy, they trusted you. I had no problems calling off for family emergencies either. If your called off a lot or weren't an overall good or trustworthy employee, they did require doctor's notes for call-offs.

The only reason I left this job is because all of the crew slowly got replaced by young immature kids that didn't work and treated the older employees badly. They bullied people until they quit, and when they finally got down to me, I did the same. Management didn't deal with the workplace bullying sufficiently, so that's my only complaint with the whole store. Also, my favorite breakfast manager was removed and one of my new shift managers was also bullying me, so I felt I couldn't say anything. She would make me do all of the work, including actually building the orders pretty often. She didn't work, and neither did the new employees she was talking to. I started to hate my job and soon found a new one.

Customer always want to try to find a way to get something reduced price or even for free without paying for it by bullying the management, which ends up bowing down to them so they don't call corporate and complain therefore jeopardizing their own jobs or the cashier or the food handler by requesting extra sour cream that they didn't pay for as they see the worker making the food in front of them on top of the sour cream they did actually pay for without paying for the extra. Everything is always your fault as an employee by management or senior employees as a newbie. Management tries to always blame you for a problem whether your fault or not and give you more work to do than what you already have already on your plate. Management doesn't believe in giving raises for hard work nor recognizing it and only on your anniversary date if your lucky enough to get one, yet if your already a cashier whether lobby or drive thru, they expect you to learn more for the same rate of pay and as a result, be cheap therefore saving them money. Management doesn't believe in reprimanding in private, but instead yell halfway across the floor on the floor or in the kitchen in front of everybody when you do something wrong causing a scene like children when they are suppose to behave like adults themselves. Therefore embarrassing you making you feel powerless and worthless. Some senior employees act like just because they have more seniority and have made the mistake of making this job a career feel like they can boss you around because of their seniority and ask you to help all the time with something especially when they are too lazy to do anything themselves like breaking down boxes yet the boxes are right in front of them when you get there that they make excuses to not do it themselves and when you tell them you have to get to your work and  help customers, they act like it needs to be done now yet your suppose to take the orders, but when you ask them, they act like its too much for them to do it and half those senior workers are not a manager anyway or supervisor at all and are a just a food worker handling the food. The food workers also make mistakes when preparing the orders and don't own up to it, but yet are quick to get on you if you make a mistake taking and entering in the orders. Order monitors are not always up to date in real time therefore the food preparer might miss a part of the order. Management don't even ask if you can work this day over the phone or in person and put you on the schedule without even asking you there in person or over the phone and when you say you can't, they give you an attitude and act as if they don't want to hear or can't take no for an answer. In short, its working for minimum wage in fast food. What do you expect? Stay away. Its fast food whether its McDonald's, Wendy's, Burger King, etc. The food maybe good tasting at times, but isn't healthy for you either. Management also got rid of the cleaning captains in my store therefore the rest of the workers have to work harder including the cashiers to pick up the slack for those workers they either let go or that quit because of the store not giving them many hours. The surveys are garbage. Management is also shady in asking employees to do customer surveys because they don't have enough customer surveys and it will make the managers looks good therefore. Pure garbage!

Most enjoyable part of working at Taco Bell is that my best friend got hired at the same time as myself and we work the same shifts for the most part. The hardest part of my job is dealing with coworkers and shift leaders that just don't want to work or get on the crew members that don't do anything, but stay on their phones or disappear outside often. My typical day at work starts about 5:45, open the store, wiping counter tops, tables, registers anything that needs cleaned, make sweet and unsweet tea, count all register drawers to make sure they're all starting out right, make sure all cups, lids, straws, sauces, napkins and paper bags and all are stocked up for rush. Depending on who my second opener is if we have one scheduled, I will fry up nacho chips for rush, cinnamon twist, cinna-bons, potatoe chunks, as well as pizza shells, tostada shells, whatever isn't made that needs to be made. Open store for business at 7am, that's when I put my headset on and work drive thru for 8 to 10 hours depending on if it's my 10 hour shift day or not. Constantly restocking supplies thru out my shift and before I clock out, greet customer's, take order's, make drinks, bag napkins, forks if needed, sauces if needed, cash them out, and hand them reciept along with their purchase, being polite and considerate and keeping customers informed, if it's taking long for their purchase to get to them, usually only happens during a big rush on drive and lobby simultaneously or if we run out of chalupa shells that have to be fried or any product that needs fried or rethermalised. Twice a week on truck days I assist another coworker in putting everything but the walk-in fridge and freezer up in the proper places as best we can depending on the circumstances. I have actually learned quite a bit since I started here in September 2019, I never thought it would be as challenging as it is to make taco bells food, after working at Wendy's, I thought it would be easier here since everything here is folded over or rolled up, but I was wrong, it's actually harder here than it is making burger's and fries. I'm still at taco bell hoping that once our new GM is officially done with training and working with us onsite that he/she will start weeding out the non-worker's  and hopefully replaced with people who will show up on time, ready and willing to work. Maybe even replace and or demote a couple shift leaders that act just like some crew members, sitting around on their phones instead of helping.  It gets frustrating at times with everything changing at the store, but most days are just fine besides my feet killing me after my 10 hour shifts lol all in all it's a fast food job, most fast food jobs are like revolving doors with high school and college students graduating and moving on or high school students getting a job on top of school which turns out to be to much for them, but a lot has gotten better within the last month so only time will tell.  Communication with my Big bosses about certain situations and issues and their quick responses and understanding has been a huge factor in why I'm still here as well, our area coach is amazingly awesome in the number of stores she is over and working hard to get good workers in a still get sleep and family time, day in and day out and still be as understanding as she is and her quick responses she's awesome

In my three years working here, I have certainly learned a lot. It was my first job, so I had nothing to compare it to. In fact I still don't since I'm still employed there. But I do know that there are better jobs out there, and there's also worse ones.
Taco Bell is similar to every other fast food job you'll come across in many aspects. You'll get paid minimum wage, the job isn't very hard, and you're going to hate people in general when you work here long enough (customers sure can be inconsiderate and terrible at times).
However, this chain differs from others in that Taco Bell is known as the fast food restaurant to feed groups. You and your 6 friends just get out of the bar and want some grub? Taco Bell. Kids just win a baseball game and they want food? Take the team to Taco Bell. You have the entire family over? We sell boxes of Tacos, you'll probably come here.
And that's what makes Taco Bell suck a little harder than other places. When the place is known nation-wide as the place to go to eat for the after-party, and the food is incredibly cheap, it can get really hectic. You're expected to make dozens of tacos or several grilled items (each item takes 17 seconds to grill) within 70 seconds in the drive thru, and that isn't entirely possible. It really takes strong management and a synchronized team to handle orders like that.
The hours are incredibly flexible. They'll work around your school schedule, and you could expect to work some good hours if you're a good enough worker. And that's something you shouldn't take from granted, considering most companies aren't as lenient when it comes to availability.
Advancement is pretty much guaranteed. Management is always taking note of exceptional Team Members and usually will put them on the track to become Shift Leaders after they've gained enough experience. And once you become a Shift Leader, you become eligible for raises, and you might even get the occasional overtime (though that's usually left for AM's and RGM's).

Overall, this place has been great to me, it's a wonderful first job if you're just entering the work force. You acquire some worthwhile wisdom from working in a fast-paced environment like this. Working the counter or drive thru teaches you how to handle customers, working in the kitchen teaches you how to prioritize orders and plan ahead. Also, you'll make a lot of mistakes when you make food, so you'll learn to take it lightly and not sweat it if you accidentally put the wrong sauce on a burrito or something. Just throw it away and start over, no biggie. That was big for me. So you can actually learn some life-skills here, too.

And as long as you come into your shift with a positive (and realistic) attitude, you'll enjoy your shifts, and you won't get frustrated as easily. And it makes your life incredibly easier.

A typical day at work here involves building menu items per customer request, maintaining a clean and sanitized work station, keeping your station stocked with food and wraps, or cups, straws, lids, and condiments depending on the type of station you are in. You may be required to wash dishes, however it is not a task everyone who works has an equal part in. 

I learned a lot working at Taco Bell. I practically grew up in the Taco Bell atmosphere, as it was my first job at 16 and I worked there (off and on) until I was 38 years old. I have worked behind the counter at a total of twelve different locations due to moving around a lot, and I can say each and every location operated exactly the same, so the consistency of the atmosphere and workload is perfect.

Taco Bell's training programs as well as the tools and materials provided for this training are top-tier. There are over 100 hours of online training courses designed to train and coach on each and every single aspect of the job, no matter how big or how small.

The district management team for the multiple different franchises I worked for all operated the same way, which was very hands-on, inclusive, upbeat, and friendly.

If you show interest and dedication to the work, it is very easy to advance in this work environment. I was promoted to a shift lead as soon as I turned 18, and I was comfortable in this position for 8 years. After that, I started to show interest in the more administrative side of the job and was rather quickly promoted to an Assistant General Manager, which I did for 4-5 years and then I was given my own restaurant as a General Manager as a reward for all of my years spent working there, my dedication to the Taco Bell culture, and also because I had been showing interest in the job as well. I was a General Manager for four years before I finally parted ways with Taco Bell. I had simply mastered each and every thing Taco Bell had to teach me. With nothing left to learn and grow proficient at, I grew bored and started seeking employment elsewhere to finally try my hand at something new. 

Not everyone wants to leave after learning so much. That was just me and the way my mind works. Overall, out of any possible quick service restaurant job opportunities, I would HIGHLY recommend working here if you like the fast paced environment. If you prefer your work a little more slowed down and less chaotic, I can assure you that this job will not be for you.



It’s a wonderful place to work. It’s easy to learn all that they have to offer. Quite fast pace and you meet so many people who become friends over the years! I had so much fun managing my crew as we would come up with our own recipes for food. I often rewarded their hard work by allowing them to make food to take home. They came up with the craziest combinations! Now people know me everywhere I go around town! Amazing! It feels good to be recognized and appreciated for all my hard work. 

The managers before me  (old heads) and higher ups(operations manager) make it harder because they don’t want to compromise with the schedule. They tend to overwork the good crew and the ones who lack in training get all the time off. Not fair to the crew. We should reward hard work not punish! It’s like they don’t understand that things happen. They continuously hire people who don’t have reliable rides so when they call in, the manager who answer the phone will say “it’s not my problem.” It sure is your problem because YOU HIRED THEM KNOWING THEY DIDN’T HAVE RELIABLE TRANSPORTATION. Management is the reason their turn over rate sucks.  

I started as a crew member in 2013 and worked my way up to Assistant Manager. Took 6 YEARS! They would rather hire someone off the street into management positions instead of promoting within. I loved my job so very much but it wasn’t teamwork in the slightest.. the other managers acted like I was out to steal their jobs and everything was a competition. They would even set you up to fail with things they do themselves. That was a little frustrating. I kept my head up and boom Assistant Manager. 

I’ve seen and heard so much. The managers before me would put training off on other crew members instead of training them, and then complain when they aren’t trained properly. I also found out that my “raise.” Wasn’t a raise at all because the shift leads who got promoted after were making the same amount as I did and I was an assistant. The ones that came before me were making 2-3 dollars more and I was still in Shift Lead limbo when it came to my pay. When confronted they shrugged it off. 

Honestly! Just because my experience was semi-sweet, doesn’t mean yours will be! Just be smart about it, ask questions, and don’t agree to the job just because you need to work. If you feel any way other than excited for this opportunity, then go elsewhere. It’s an amazing organization to work for and I often miss the fast pace environment and the smell of red sauce in the air!  Like I said, it’s not the job, it’s the people!  Good luck and don’t forget to have fun! 

Top Job Titles	Average Salary
Restaurant general manager 1807 salaries reported	$59,817 per year
Shift leader 4497 salaries reported	$17.03 per hour
Assistant general manager 2449 salaries reported	$19.66 per hour
Cashier 3631 salaries reported	$14.63 per hour
Kitchen team member 3335 salaries reported	$15.04 per hour

Working at Taco Bell: Company Overview and Reviews

Taco Bell

Taco Bell Ratings

Popular jobs at Taco Bell

Salary Satisfaction

Job Seeker Tools

Employer Tools

Browse

Stay Connected