Role and Responsibilities

Goal: Provides clear profile of the expectations of a MTMOwner of Process: Area Coach

▪ Minimum of 6 months in role

▪ Meets all core job responsibilities of the RGM

▪ Executes AGM/RGM/ARL new hire training providingprogress reports and raising potential concerns as needed

▪ Partners with ARL to assess and certify internal candidates

▪ Assists in follow up with external hires after the home storetransition (30/60/90 check-in)

▪ Assists in new store opening training and grand openingkick off week.

▪ Partners with Area Coach on any new launches in order toinfluence and be the first adaptor, leader of their peers

▪ Training expert in the Market- Supports and leads traininginitiatives at planning meetings (square one & own yourzone

▪ Mentors low performing RGMs

▪ Supports Area Coach as needed

Preparation

Goal: Ensure the MTM Candidate is well prepared for certification

Owner of Process: Area Coach /Market Coach▪ Does Candidate Meet Certification & Role Requirements?

▪ Is the Candidate a leader and role models the correct behaviors?

▪ Does the Candidate demonstrate business maturity andprofessionalism?

▪ Does the Candidate have the culture conducive to train?Recognition culture? Utilizing all Learning Zone course?

▪ Does the Candidate consistently role model the desired leadership

▪ Does the Candidate have a strong history of developing andcoaching people using the Taco Bell training process withintegrity?

▪ Does the Candidate have good listening, verbal / written

communication skills & able to teach TB Operating Systems?

▪ Is the candidate comfortable with teaching tech and digitally savvy?

Metric Qualifications

▪ Team staffing is at 90% or better

▪ Management Staffing at 5 or more including Shift Leads, AGM

▪ Target Turnover is at 175% or less

▪ Learning Zone Certification Role 95%, Experience 90%

▪ CORE (Ops/FS) 3 Rounds Pass (rolling 3)

▪ Speed of Service less than 3:30 on average

▪ Dissatisfied needs to be at 7% or less

▪ 5 Bells of 85% or higher

▪ ICOS at or below company target

Certification

Goal: Calibrate and certify Market Training Manager

Owner of Process: Area Coach/Market Coach/Training

▪ AC/MC review the MTM Pre Certification Process

▪ Area Coach, Market Coach to schedule field visit forcertification of the RGM

▪ 1 Team Member on bench for shift certification

▪ Training Plans in place with flawless execution

behaviors and follow company guidelines? Candidate interviewing process is executed properly

▪ Talent Reef checked daily

▪ Verify Learning Zone OTJ Execution

▪ Interview most recent new hire for on-boarding

▪ Food Safety Walk, critical recheck in 45-60 days

▪ Recognition and Communication Boards evident

▪ Well Maintained and Clean restaurant, uniforms

▪ Schedule availalbe two weeks in advance

▪ Conduct coaching role play to validate messaging

▪ Certification approved by Training Team, Areaand Market Coach and posted in RGM office

Market Training Manager (MTM)

▪ Candidate can walk through all reporting information

▪ Restaurant team knows and understand Learning Zonerequirements of positions

Exterior:

_____ Best on Block “WOW”

_____ Lot maintained, striping clear and sealed

_____Signing brand and all exterior lighting working

_____ Lawn maintained & edged, maintained landscaping

_____ Sparkling Windows and clean ledges

_____ Sidewalks white & gum free

_____ Drive thru: OCB clan & working, clean signage, sparkling windows

_____ Dumpster area clean and maintained

_____ Building / Back door clean & maintained

_____No trashcans around exterior

_____Patio area clean with well-maintained furniture

Dining Room:

______Front Counter clutter free and clean

______Kiosks are clean and maintained

______Customer View area clean / organized

_____ Condiment area clean/organized

_____ Drink Station clean to square one standard

______Stainless steel polished in customer view areas

______Chairs, high-chairs and tables clean and in good condition

Restrooms:

Restroom at square one standard

______ Stocked, Maintained- clean walls, baseboards, vents, etc.

_______Pipes under sinks are wrapped

______ Stainless streak free, polished, mirror clean

_______Free of graffiti

Hospitality / Mania/ Accuracy:

_____ Shirts tucked in – belt - hat – shirts pressed – proper fit

_____ Only dark or black jeans – black shoes

_____ Team ready -Smile, energy, eye contact, body language

_____ Service Champions are knowledgeable on kiosk

_____ Service Champions are repeating or confirming each & every order

_____ Observe kiosk interaction

_____ Clean kitchen sightlines

Office:

_____ Organized and clutter free

_____ Specific reports posted (manager schedule, training schedule)

Communication:

_____ Communication board, proper postings and up to date

_____ Deployment Board (TRED)

_____ Training Calendar posted and in use_____ MIC Success Routine

_____ Weekly or daily schedule

_____ Cleaning System in place

_____ 1 on 1 schedule posted and discussions occurring

_____ Own your zone/Opening & Closing Playbook executed

_____ Notes from RGM updated & current

_____ Speak up poster (business cards in place)

Speed:

_____ OTD for period is under 3:30 min

_____ Minimum of 5 headsets in use

_____ Starter is communicating orders_____ Team is aware of targets & communication is occurring

_____ Team knows what rush ready is & completes pre-rush tasks

_____Triple Check

Safety & Security

_____ Achievement on Safety & Security audit (attached)

Prep & Hold:

_____ Materials organized

_____ Clock

_____ Prep guide posted and initialed after complete

_____ Magnets filled out with accurate times (not generic 15 minute increments)

_____ Thermometer

_____ Standards Cards

P & H Template:

______ Cold line decal neat and labeled

______ Prep guide used & matches product on hand & completed prior to rush______ No expired product in restaurant, product properly labeled

______ Scale is being used to weigh the 1st item of every order

______ MIC is coaching on Product Quality

Shelving:

_____ Organized, space maximized

_____ Box tops removed

_____ Sink area clean, organized, clutter free

_____ Shelves, poles and wheels clean not chipped or rusted

Misc:

_____ Line clean, stainless free of old sticker residue & old postings

_____ Heated cabinets clean

_____ GTO station clean and free of build up

_____ Grills clean

_____ All utensils are in good condition

_____ Fryer area organized and clean

_____ No dust buildup on cords above line

_____ Cooler/Freezer organized and following all food safety guidelines

Market Training Manager Pre Certification Checklist