Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by maintaining Taco Bell’s quality, service, cleanliness, and hospitality (CHAMPS) standards and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee training and performance, customer satisfaction, inventory control, safety, and budget implementation. It involves continuous contact with customers and employees and is normally performed under general supervision. The job may involve extreme temperatures in the work area and high noise levels at times.

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 company business.
Current liability insurance in the employee’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.
Provide excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive and cooperative atmosphere among employees and customers.
Enforce all safety rules, policies, and procedures.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified procedures for inventory control.
Provide employee training, emphasizing CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and counseling.
Work as a team member to maintain constant and consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with the highest possible quality.
Prioritize customers first, followed by maintaining the dining room and then 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.
Hire, counsel, and train employees; manage restaurant operations and ensure adherence to policies, procedures, and the safety program.