Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned Taco Bell franchise restaurant by adhering to the CHAMPS philosophy of quality, service, cleanliness, and hospitality and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring and development, inventory control, safety, customer satisfaction, and implementation of budget decisions. The position normally takes one to two years to gain job knowledge, operates under general supervision, and involves continuous contact with customers and employees. Work areas may have extreme temperatures and high noise levels at times.

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 travel on company business.
Current liability insurance in the applicant's name.
A home or cellular telephone; if not already available, one must be obtained 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 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.
Assist with budget decisions and their implementation.
Ensure adequate staffing within the restaurant.
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 provide constant and consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and to 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 equipment or facility repairs needed to the Maintenance Department.
Hire, counsel, and train employees and ensure adherence to policies and procedures.