Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by maintaining Taco Bell’s standards for quality, service, cleanliness, and hospitality (CHAMPS) and following the Taco Bell LAST system. The role manages restaurant operations, staffing, employee development, customer satisfaction, and compliance with safety policies and procedures. The position is normally performed under general supervision and involves continuous contact with customers and employees. It may involve extreme temperatures in the work area and high noise levels. Errors may result in dissatisfied customers or employees and loss of revenue. 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 and prior food service experience.
Valid driver's license.
Access to a vehicle for periodic company business.
Current liability insurance in the applicant's name.
Home or cellular telephone; if unavailable, the employee must 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 provide 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.
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 maintain 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 facilities repairs to the Maintenance Department.
Manage restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.