Restaurant General Manager

Southern Multifoods•Crowley, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned Taco Bell restaurant by maintaining the CHAMPS philosophy of quality, service, cleanliness, and hospitality and following the Taco Bell LAST system. The role manages restaurant operations, supports budget decisions, ensures adequate staffing and inventory control, and hires, trains, counsels, and reviews employees. The position involves continuous contact with customers and employees and is normally performed under general supervision. One to two years are normally required to gain job knowledge. The successful candidate helps maintain a positive, cooperative atmosphere and works to ensure consistent customer satisfaction.

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 employee's name.
A home or cellular telephone, or the ability to 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 excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive and 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 restaurant staffing.
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 provide 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 needed equipment or facility repairs to the Maintenance Department.