Restaurant General Manager

Southern Multifoods•Ferris, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned Taco Bell franchise restaurant by maintaining the CHAMPS standards of quality, service, cleanliness, and hospitality and following the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee development, safety, inventory, and customer satisfaction. The position normally requires one to two years to gain job knowledge and is generally performed under general supervision, with continuous contact with customers and employees. This is a franchisee-operated position. If hired, the franchisee—not Taco Bell Corp. or its affiliates—will be the employer, and franchisees independently determine their wage and benefit programs.

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; if not already available, must 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.
Manage all aspects of restaurant operations.
Hire, counsel, train, and conduct performance reviews for employees.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Provide employee training emphasizing CHAMPS and the Taco Bell LAST system.
Work as a team member to maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, 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 equipment or facility repair needs to the Maintenance Department.