Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by maintaining Taco Bell’s standards for quality, service, cleanliness, and hospitality (CHAMPS) and following the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee development, customer satisfaction, inventory control, and adherence to policies and safety procedures. 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. Working conditions may include extreme temperatures in the work area and high noise levels at times. Errors may result in dissatisfied customers or employees and loss of revenue.

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 travel.
Current liability insurance in the applicant’s name.
A home or cellular telephone, or the 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.
Work as a team member to support consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, according to specifications, and with the highest possible quality.
Prioritize customers first, followed by dining-room maintenance and then work-area maintenance.
Operate all kitchen equipment.
Acknowledge and speak with customers in a friendly and courteous manner when possible.
Report equipment or facility repair needs to the Maintenance Department.
Hire, counsel, and train employees and ensure adherence to policies and procedures.