Restaurant General Manager

Southern Multifoods•Midlothian, TX

10d

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 development, customer satisfaction, inventory control, and safety. The position normally requires one to two years to gain job knowledge and is generally performed under general supervision, with continuous contact with customers and employees. This position is with an independent Taco Bell franchisee, which is the employee’s sole employer if hired. Franchisees independently determine 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, with current liability insurance in the employee's name.
A home or cellular telephone, or the 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 all safety rules, policies, and procedures.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
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 maintain 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, and 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.
Hire, counsel, and train employees; manage restaurant operations and ensure adherence to policies, procedures, and the safety program.