Restaurant General Manager

Southern Multifoods•Portland, TX

10d

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 position manages restaurant operations, helps ensure customer satisfaction, supports employees, and maintains a positive and cooperative atmosphere. The role is normally performed under general supervision and involves continuous contact with customers and employees. One to two years are normally required to gain job knowledge.

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 driving on 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 excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive and cooperative atmosphere among employees and customers.
Enforce safety rules, policies, and procedures.
Manage all aspects of restaurant operations.
Hire, counsel, and train employees, emphasizing CHAMPS and the Taco Bell LAST system.
Ensure adherence to policies, procedures, and the safety program.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Perform employee performance reviews and counseling.
Work as a team member to support consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, 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.