Restaurant General Manager

Taco Bell (Southern Multifoods, Inc.)•Wills Point, TX

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by maintaining adherence to Taco Bell’s philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, hiring, counseling, training, and ensuring compliance with policies, procedures, and the safety program. The position requires continuous contact with customers and employees and is normally performed under general supervision. It typically takes one to two years to gain job knowledge. Work areas may experience extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue.

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 applicant's name.
Home or cellular telephone, or 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 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 maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, according to specifications, and with 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 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 and ensure adherence to restaurant policies and procedures.