Restaurant General Manager

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

11d

About The Position

The Restaurant General Manager ensures the orderly and efficient functioning of an assigned restaurant by maintaining adherence 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, employee hiring, counseling, and training, while ensuring compliance with policies, procedures, and safety programs. The position involves continuous contact with customers and employees and is normally performed under general supervision. It typically takes one to two years to gain job knowledge. Work areas may have extreme temperatures and can be noisy. Errors may result in dissatisfied customers or employees and lost revenue. This position is with an independent Taco Bell franchisee, which is the employer and independently determines its wage and benefit programs.

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.
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 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 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 maintain consistent customer satisfaction through CHAMPS.
Prepare customer orders quickly, according to specifications, and with 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.
Manage restaurant operations, including hiring, counseling, and training employees, and ensuring adherence to policies, procedures, and the safety program.