Restaurant General Manager

Southern Multifoods•Alamo, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an 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, inventory control, safety, and customer satisfaction. The manager works under general supervision and has frequent contact with customers and employees. Job knowledge normally takes one to two years to gain.

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.
Home or cellular telephone, or willingness 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 quality, service, cleanliness, and hospitality.
Create and maintain a positive, cooperative atmosphere among employees and customers.
Enforce safety rules, policies, and procedures.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring adherence to 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 maintain 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 the work area.
Operate all kitchen equipment.
Acknowledge and speak with customers in a friendly and courteous manner when possible.
Report equipment or facility repairs needed to the Maintenance Department.