Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by promoting adherence to Taco Bell’s quality, service, cleanliness, and hospitality (CHAMPS) philosophy and the Taco Bell LAST system. The role manages restaurant operations, staffing, training, employee performance, inventory procedures, and safety practices, while maintaining customer satisfaction and a positive, cooperative atmosphere among employees and customers. The position normally requires one to two years to gain job knowledge and is performed under general supervision. It involves continuous contact with customers and employees. Working conditions may include extreme temperatures in the work area and high noise levels at times. Errors may result in dissatisfied customers or employees and loss of revenue.

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, 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 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 support consistent customer satisfaction through CHAMPS.
Prepare customer orders promptly, 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 equipment or facility repair needs to the Maintenance Department.
Hire, counsel, and train employees; manage restaurant operations and ensure adherence to policies and procedures.