Restaurant General Manager

Southern Multifoods•Burleson, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by maintaining Taco Bell’s standards for quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages restaurant operations, staffing, employee development, safety, and customer satisfaction. Work is normally performed under general supervision and involves continuous contact with customers and employees. Job knowledge normally takes one to two years to develop. Work areas may experience extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue. This position is with a Taco Bell franchisee, which is the employee’s sole employer if hired. Franchisees are independent business owners and set their own wage and benefit programs.

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.
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

Manage all aspects of restaurant operations and contribute to budget decisions and implementation.
Ensure customer satisfaction and excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive, cooperative atmosphere among employees and customers.
Ensure adequate restaurant staffing.
Hire, counsel, train, and review employee performance.
Enforce safety rules, policies, procedures, and the safety program.
Follow specified inventory-control procedures.
Train employees with emphasis on CHAMPS and the Taco Bell LAST system.
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 maintaining the work area.
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.
Work as a team member to support consistent customer satisfaction through CHAMPS.