Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by adhering to Taco Bell’s philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages restaurant operations, staffing, employee development, customer satisfaction, inventory control, safety, and day-to-day service. The position involves continuous contact with customers and employees and is normally performed under general supervision. One to two years are normally required to gain job knowledge. The work area may experience extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue. 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 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 the ability to obtain one within three weeks of starting.
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 staffing within the restaurant.
Follow specified inventory-control procedures.
Train employees, emphasizing CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and provide counseling.
Work as a team member to maintain constant and consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and to the highest possible quality.
Prioritize work by serving customers first, then maintaining the dining room, and then maintaining the work area.
Operate all kitchen equipment.
Acknowledge and speak with customers in a friendly and courteous manner when possible.
Report needed equipment or facilities repairs to the Maintenance Department.
Manage all aspects of restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.