Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of an assigned restaurant by adhering to the philosophy of quality, service, cleanliness, and hospitality (CHAMPS) and the Taco Bell LAST system. The role manages all aspects of restaurant operations, including staffing, hiring, employee counseling and training, policy and procedure compliance, and safety. It requires ongoing contact with customers and employees and is normally performed under general supervision. One to two years are normally required to gain job knowledge. 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 license.
Access to a vehicle for periodic driving on company business.
Current liability insurance in the employee's name.
A home or cellular telephone, or the ability to 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.
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 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.
Manage restaurant operations, including hiring, counseling, and training employees, and ensuring adherence to policies, procedures, and the safety program.