Restaurant General Manager

Taco Bell (Southern Multifoods, Inc.)•Garland, NC

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by maintaining Taco Bell’s standards for quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring, counseling and training, adherence to policies and procedures, and safety. The position normally requires one to two years to gain job knowledge and is performed under general supervision, with continuous contact with customers and employees. The role works in conditions where temperatures may be extreme and noise levels may be high. Errors may lead to dissatisfied customers or employees and loss of revenue. This position is with an independent Taco Bell franchisee, which sets its own wage and benefit programs.

Requirements

High school education or equivalent.
Comprehensive understanding 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 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, and procedures.
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 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 then work-area upkeep.
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.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies, procedures, and the safety program.