Restaurant General Manager

Southern Multifoods•Carthage, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by maintaining Taco Bell’s CHAMPS standards—quality, service, cleanliness, and hospitality—and the Taco Bell LAST system. The role manages restaurant operations, supports budget decisions and implementation, maintains adequate staffing and inventory controls, and hires, trains, counsels, and evaluates employees. It works under general supervision and involves continuous contact with customers and employees. The position normally takes one to two years to gain job knowledge.

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.
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, procedures, and the safety program.
Manage all aspects of restaurant operations, including hiring, counseling, and training employees and ensuring adherence to policies and procedures.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified procedures for inventory control.
Train employees, emphasizing CHAMPS and the Taco Bell LAST system.
Conduct employee performance reviews and counseling.
Work as a team member to provide 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 to customers in a friendly and courteous manner when possible.
Report needed equipment or facility repairs to the Maintenance Department.