Restaurant General Manager

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

12d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of an assigned Taco Bell franchise restaurant by upholding quality, service, cleanliness, and hospitality (CHAMPS) standards and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, employee hiring and development, inventory control, safety, and customer satisfaction. The position normally requires one to two years to gain job knowledge, is generally performed under general supervision, and involves continuous contact with customers and employees. This position is with an independent Taco Bell franchisee, which will be the employee’s only employer if hired. Franchisees set their own wage and benefit programs, which may vary.

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 candidate’s name.
A 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, and procedures.
Assist with budget decisions and implementation.
Ensure adequate staffing within the restaurant.
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 quickly, according to specifications and with the highest possible quality.
Prioritize customers first, followed by maintaining the dining room and then the work area.
Operate all kitchen equipment.
Acknowledge and speak to customers in a friendly and courteous manner when possible.
Report equipment or facility repairs needed to the Maintenance Department.
Manage restaurant operations, including hiring, counseling, and training employees, and ensuring adherence to policies, procedures, and the safety program.