Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by upholding the philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring and development, policy and safety compliance, customer satisfaction, and support for budget and inventory activities. The position is normally performed under general supervision and involves continuous contact with customers and employees. It may involve extreme work-area temperatures and high noise levels.

Requirements

High school education or equivalent.
Comprehensive understanding of all aspects of restaurant management and 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.
A home or cellular telephone, or the ability to 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 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.
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; hire, counsel, and train employees.
Work as a team member to maintain constant and consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications and at 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 to customers in a friendly and courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.
Ensure adherence to company policies and procedures.