Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of the assigned restaurant by promoting adherence to 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 procedure compliance, and safety. It requires ongoing contact with customers and employees and is normally performed under general supervision. One to two years are normally required to gain job knowledge. The position works in an environment where temperatures may be extreme and noise levels may be high at times. Errors may result in dissatisfied customers or employees and loss of revenue. The role is with a 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 and prior food service experience.
Valid driver license.
Access to a vehicle for periodic company business.
Current liability insurance in the employee's name.
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 excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive, cooperative atmosphere among employees and customers.
Enforce safety rules, policies, and procedures.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Provide employee training, 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 to 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 equipment or facility repairs needed to the Maintenance Department.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring compliance with policies, procedures, and the safety program.