Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by following 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 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. Work conditions may include extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue. This role is with an independent Taco Bell franchisee; if hired, the franchisee is the employer and independently determines wages and benefits.

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 applicant'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 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; hire and counsel employees.
Work as a team member to support consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and to the highest possible quality.
Prioritize customers first, followed by dining-room upkeep and work-area upkeep.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Report equipment or facility repairs needed to the Maintenance Department.