Restaurant General Manager

Southern Multifoods•Van, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by upholding quality, service, cleanliness, and hospitality (CHAMPS) standards and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee development, policy and safety compliance, inventory control, and customer satisfaction. It involves frequent contact with customers and employees and is normally performed under general supervision. This position is with an independent Taco Bell franchisee, which is the employer if hired. Franchisees independently determine wages and benefits, which may vary. Work conditions may include extreme temperatures in the work area and high noise levels at times.

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 candidate's name.
A home or cellular telephone, or ability to 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.
Maintain a positive and cooperative atmosphere among employees and customers.
Enforce safety rules, policies, procedures, and the safety program.
Manage restaurant operations, including hiring, counseling, and training employees.
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 provide 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 facilities repairs to the Maintenance Department.