Restaurant General Manager

Taco Bell / KFC•Columbia, MD

41d•$60,000 - $60,000

About The Position

The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations at an individual restaurant to ensure it meets or exceeds its annual operating plan. The role focuses on customer service, product and facility standards, food safety and operational procedures, financial performance, and selecting, training, developing, and motivating employees. The RGM also performs hands-on operational work as needed to train employees, respond to customer service needs, and model appropriate skills and behavior. The RGM is accountable for customer satisfaction and product quality, financial results, restaurant operations, and restaurant-level human resources. This includes maintaining service and product standards; resolving customer issues and complaints; developing and executing the annual operating plan; monitoring sales, labor, inventory, and controllable costs; maintaining facilities and equipment; overseeing schedules and staffing; and managing hiring, training, performance, compensation, and employee relations. The RGM develops managers and crew members and ensures fair employee treatment and compliance with company, state, and federal workplace regulations. Success is measured by achievement of the restaurant operating plan, margin improvement and sales growth, performance in sales, labor, ICOS and controllables, PRC results and OSAT scores, Learning Zone certification levels, crew turnover, and staffing levels. The position is located in Ellicott City, Maryland, and reports to an Area Coach (AC). It directly supervises Associate General Managers, Shift Managers, and hourly crew.

Requirements

High school diploma or GED.
Supervisory experience in a food service or retail environment.
Ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
Knowledge of food preparation, production, and delivery.
Detailed knowledge of food handling and food safety procedures.
Knowledge of company product standards.
Familiarity with basic restaurant equipment troubleshooting.
Ability to analyze financial data, identify trends, and take appropriate action.
Ability to lead teams, communicate direction, and manage restaurant operations effectively.

Responsibilities

Provide overall leadership and direct supervision of an individual restaurant’s operations.
Maintain fast, accurate service, positive guest relations, and products consistent with company quality standards.
Resolve customer issues, track and address sources of complaints, and train managers and crew to meet or exceed service standards.
Ensure food safety standards and company food handling procedures are followed.
Develop and drive the restaurant’s annual operating plan.
Analyze sales, labor, inventory, and controllable costs; take corrective action to meet margin and sales-growth targets.
Train and mentor subordinates in financial analysis and restaurant profitability.
Develop store CAPEX requests and serve as the primary interface with vendors.
Ensure facilities and equipment are maintained to company standards.
Monitor inventory, food preparation, and order fulfillment daily for adherence to company standards.
Set speed-with-service targets, monitor performance, and resolve bottlenecks.
Oversee development and revision of weekly management and crew schedules.
Direct restaurant-level human resources activities, including crew hiring decisions, Learning Zone planning and execution, performance management, compensation, and employee relations through termination when needed.
Provide hands-on training for management staff and develop Shift Managers and Assistant General Managers for higher-level responsibilities.
Develop and monitor staffing plans and direct crew sourcing activities.
Manage the work environment across all shifts to ensure fair and equitable treatment and compliance with company, state, and federal workplace regulations.
Lead, coach, motivate, and develop employees; delegate work, provide feedback, recognize achievements, and model expected standards.
Monitor restaurant performance and follow up on actions to ensure implementation and achievement of business goals.