Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of an assigned Taco Bell franchise restaurant by upholding the philosophy of 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, policy and safety compliance, inventory procedures, and customer satisfaction. The position normally requires one to two years to gain job knowledge and is generally performed under supervision. It involves continuous contact with customers and employees. Working conditions may include extreme temperatures in the work area and high noise levels at times. Errors may result in dissatisfied customers or employees and loss of revenue. The employer is an independent Taco Bell franchisee, not Taco Bell Corp. or its affiliates; the franchisee 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 driving.
Current liability insurance in the applicant's name.
A 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 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 provide consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize customers first, followed by dining-room upkeep and then work-area upkeep.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Report equipment or facility repair needs to the Maintenance Department.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.