Restaurant General Manager

Southern Multifoods•Palestine, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned Taco Bell franchise restaurant by maintaining the CHAMPS philosophy (quality, service, cleanliness, and hospitality) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring, training, counseling, and performance reviews; supports budget decisions and implementation; maintains inventory-control procedures; and enforces safety policies and procedures. The manager works under general supervision, with continuous contact with customers and employees. The position normally requires one to two years to gain job knowledge. Work conditions may include extreme temperatures in the work area and periods of high noise.

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 driving.
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 excellence in 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.
Manage all aspects of restaurant operations.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified inventory-control procedures.
Hire, counsel, and train employees, emphasizing CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and counseling.
Work as a team member to support constant and 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 equipment or facilities repairs needed to the Maintenance Department.