Restaurant General Manager

Southern Multifoods•Rio Grande City, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by following 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, policy compliance, safety, inventory control, and customer satisfaction. The position 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. Work 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. This position is with an independent Taco Bell franchisee, which is the employer and independently determines its wage and benefit programs.

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.
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.
Manage all aspects of restaurant operations.
Hire, counsel, and train employees; provide training emphasizing CHAMPS and the Taco Bell LAST system.
Ensure adequate restaurant staffing.
Assist with budget decisions and implementation.
Follow specified inventory-control procedures.
Conduct employee performance reviews and counseling.
Work as a team member to provide constant, 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 with customers in a friendly and courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.