Restaurant General Manager

Southern Multifoods•Longview, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by upholding quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages restaurant operations, supports budget decisions, staffing and inventory control, and hires, trains, counsels, and evaluates employees. The manager works under general supervision and has continuous contact with customers and employees. The position requires one to two years to gain job knowledge. This is a franchisee-operated position; the franchisee is the employer and independently determines its wage and benefit programs.

Requirements

High school education or equivalent.
Comprehensive understanding of all aspects of restaurant management.
Prior food service experience.
Valid driver's license.
Access to a vehicle for occasional company business.
Current liability insurance in the applicant's name.
A home or cellular telephone, or 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 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.
Manage all aspects of restaurant operations.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Hire, train, counsel, and review employee performance, emphasizing CHAMPS and the Taco Bell LAST system.
Work as a team member to maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and to the highest possible quality.
Prioritize customers first, followed by dining-room upkeep and then work-area upkeep.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly, courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.