Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient operation of an assigned restaurant by following Taco Bell’s CHAMPS philosophy—quality, service, cleanliness, and hospitality—and the Taco Bell LAST system. The position manages restaurant operations, including staffing, budgeting, inventory control, employee hiring, training, performance reviews, and counseling. The manager works to maintain customer satisfaction, employee cooperation, and compliance with safety rules, policies, and procedures. The job involves continuous contact with customers and employees and is normally performed under general supervision. Work areas 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 and prior food service experience.
Valid driver's license.
Access to a vehicle for periodic driving on company business.
Current liability insurance in the employee’s name.
Home or cellular telephone; if not already available, 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.
Provide excellence in quality, service, cleanliness, and hospitality.
Create and maintain a positive and cooperative atmosphere among employees and customers.
Enforce all safety rules, policies, and procedures.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
Follow specified procedures for inventory control.
Provide employee training, emphasizing CHAMPS and the Taco Bell LAST system.
Perform employee performance reviews and counseling.
Work as a team member to assure constant and consistent customer satisfaction through CHAMPS.
Prepare customers’ orders quickly, according to specifications, and with the highest possible quality.
Prioritize the workload 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 facilities repairs to the Maintenance Department.
Hire, counsel, and train employees and ensure adherence to policies, procedures, and the safety program.