Restaurant General Manager

Taco Bell (Southern Multifoods, Inc.)•Rio Grande City, TX

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by maintaining Taco Bell’s standards for quality, service, cleanliness, and hospitality (CHAMPS) and following the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring and development, safety, and adherence to company policies and procedures. It involves continuous contact with customers and employees and is normally performed under general supervision. The work environment may have extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and lost revenue. The employer is an independent Taco Bell franchisee, not Taco Bell Corp. or its affiliates; franchisees set their own wage and benefit programs.

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 company business.
Current liability insurance in the candidate'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 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 promptly, according to specifications and to the highest possible quality.
Prioritize work by serving customers first, then 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, procedures, and safety requirements.