Restaurant General Manager

Southern Multifoods•Athens, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by upholding quality, service, cleanliness, and hospitality (CHAMPS) standards and the Taco Bell LAST system. The role manages restaurant operations, supports budget decisions, maintains adequate staffing and inventory controls, and hires, trains, counsels, and evaluates employees. The manager works under general supervision and has continuous contact with customers and employees. The position normally requires one to two years to gain job knowledge. Work conditions may include extreme temperatures and high noise levels.

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 driving on company business.
Current liability insurance in the applicant's name.
Home or cellular telephone, or ability 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 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.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified inventory-control procedures.
Hire, train, counsel, and evaluate employees, emphasizing CHAMPS and the Taco Bell LAST system.
Work as a team member to maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize customers first, followed by dining-room upkeep and then work-area upkeep.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.