Restaurant General Manager

Southern Multifoods•Joshua, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by following the CHAMPS philosophy of quality, service, cleanliness, and hospitality and the Taco Bell LAST system. The role manages restaurant operations, supports staffing and budget decisions, oversees inventory control, and hires, trains, counsels, and reviews employees. The manager works under general supervision and has continuous contact with customers and employees. The job normally takes one to two years to gain job knowledge. Work conditions may include extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue. This position is with an independent Taco Bell franchisee, which is the employee’s employer and independently sets its wages and benefits.

Requirements

High school education or equivalent.
Comprehensive understanding 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 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 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 employees, emphasizing CHAMPS and the Taco Bell LAST system.
Work as a team member to ensure 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, 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 facility repairs to the Maintenance Department.