Restaurant General Manager

Taco Bell (Southern Multifoods, Inc.)•Donna, TX

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by maintaining adherence to the philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, hiring, employee training and counseling, performance reviews, policy and procedure compliance, and safety. The position involves continuous contact with customers and employees and is normally performed under general supervision. Job training normally takes one to two years.

Requirements

High school education or equivalent.
Comprehensive understanding of all aspects of restaurant management and prior food service experience.
Valid driver's license.
Access to a vehicle for periodic company business.
Current liability insurance in the applicant's name.
A home or cellular telephone, or ability to obtain one within three weeks of starting the position.
Good interpersonal communication skills to direct employees and work with customers.
Ability to pay attention to detail, cope with pressure, and remain calm in stressful situations.

Responsibilities

Ensure customer satisfaction and provide excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive, cooperative atmosphere among employees and customers.
Enforce safety rules, policies, procedures, and the safety program.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Train employees, emphasizing CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and counseling; hire and counsel employees.
Work as a team member to promote consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications and with the highest possible quality.
Prioritize work by serving customers first, then maintaining the dining room, then maintaining the work area.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.