Restaurant General Manager

Southern Multifoods•Justin, 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 budgeting and inventory control, ensures adequate staffing, and hires, trains, counsels, and evaluates employees. The manager works to maintain customer satisfaction, a positive atmosphere, and compliance with safety rules, policies, and procedures. The position involves continuous contact with customers and employees and is normally performed under general supervision.

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 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 excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive and cooperative atmosphere among employees and customers.
Enforce safety rules, policies, and procedures.
Manage all aspects of restaurant operations, including hiring, counseling, and training employees.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified inventory control procedures.
Provide employee training 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 and according to specifications, maintaining 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.