Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by adhering to the philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The position manages all aspects of restaurant operations, including staffing, employee hiring, training, counseling, and performance reviews, while ensuring compliance with policies, procedures, and safety requirements. The role requires continuous contact with customers and employees and is normally performed under general supervision. It typically takes one to two years to gain job knowledge. Working conditions may include extreme temperatures in the work area and high noise levels. Errors may lead to dissatisfied customers or employees and loss of revenue.

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 employee's name.
Home or cellular telephone, or the ability to obtain one within three weeks of starting.
Good interpersonal communication skills for directing employees and working with customers.
Ability to pay attention to detail, cope with pressure, and remain calm in stressful situations.

Responsibilities

Ensure customer satisfaction and provide 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 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 maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, according to specifications, and at 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.
Manage restaurant operations, including hiring, counseling, and training employees.