Restaurant General Manager

Southern Multifoods•Wills Point, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by maintaining the Taco Bell standards for quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages restaurant operations, supports staffing and budget decisions, and promotes customer satisfaction and a positive atmosphere for employees and customers. It involves continuous contact with customers and employees and is normally performed under general supervision. The job posting notes that one to two years are normally required to gain job knowledge. Working 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 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 deliver 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, including hiring, counseling, and training employees.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Train employees with emphasis on CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and counseling.
Work as a team member to provide consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize work by serving customers first, then maintaining the dining room, 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.