Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by following the philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages restaurant operations, including staffing, employee development, customer satisfaction, inventory control, and safety. It 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 periods of high noise. Errors may result in dissatisfied customers or employees and lost revenue. This position is with an independent Taco Bell franchisee, which is the employer and independently sets its wage and benefit programs.

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.
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 quickly, according to specifications, and to the highest possible quality.
Prioritize customers first, followed by 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 needed equipment or facility repairs to the Maintenance Department.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.