Restaurant General Manager

Southern Multifoods•Colleyville, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by adhering to 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 development, safety, inventory, and customer satisfaction. The position normally takes one to two years to gain job knowledge and is performed under general supervision, with continuous contact with customers and employees. The role is with an independent Taco Bell franchisee, which will be the employee’s employer. Franchisees independently set their wage and benefit programs, which may vary.

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 employee’s name.
A home or cellular telephone, or 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 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 restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.
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 maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, according to specifications, and with 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.