Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an 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, policy and safety compliance, inventory control, and customer satisfaction. The position involves continuous contact with customers and employees and is normally performed under general supervision. One to two years are normally required to gain job knowledge. Work areas may have extreme temperatures and high noise levels at times.

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 willingness 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 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 maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize customer service, followed by dining-room upkeep and work-area upkeep.
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.
Hire, counsel, and train employees, and ensure adherence to policies, procedures, and the safety program.