Restaurant General Manager

Southern Multifoods•Sulphur Springs, TX

10d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of the assigned restaurant by adhering to Taco Bell’s quality, service, cleanliness, and hospitality (CHAMPS) philosophy and the Taco Bell LAST system. The position manages restaurant operations, supports budget decisions and implementation, maintains adequate staffing and inventory controls, and hires, trains, counsels, and reviews employees. The role is generally performed under general supervision and involves continuous contact with customers and employees. Job training normally takes one to two years to gain the required job knowledge. The manager promotes customer satisfaction and a cooperative atmosphere, enforces safety policies and procedures, and works as a team member to maintain consistent service. The work area may have extreme temperatures and high noise levels. Errors may result in dissatisfied customers or employees and lost revenue.

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 applicant’s name.
A home or cellular telephone, or willingness to 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 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.
Hire, counsel, train, and review employees, emphasizing CHAMPS and the Taco Bell LAST system.
Assist with budget decisions and implementation.
Ensure adequate restaurant staffing.
Follow specified inventory-control procedures.
Prepare customer orders promptly and according to specifications, maintaining the highest possible quality.
Prioritize customers first, followed by dining-room upkeep and then work-area upkeep.
Operate all kitchen equipment.
Acknowledge and speak with customers in a friendly and courteous manner when possible.
Report equipment or facility repairs needed to the Maintenance Department.