Restaurant Manager

ANCHOR POINT MANAGEMENT GROUP•Clovis, CA

41d•$24 - $27•Onsite

About The Position

The Restaurant General Manager provides overall leadership and direct supervision for operations of an individual Taco Bell unit. The manager is accountable for the organized, efficient, and profitable operation of the restaurant, maintaining standards for cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The role includes hands-on operational work as needed to train employees, respond to guest service needs, and model appropriate skills and behaviors. The manager oversees restaurant performance and finances, staffing, hiring, training, team development, guest service, food safety, sanitation, legal compliance, and facility maintenance. Success is evaluated using restaurant sales and cost results, operational and audit measures, staffing and turnover indicators, service times, and other performance metrics. Duties and requirements may change; the description is intended to describe the general level of work and is not all-inclusive.

Requirements

Must be at least 18 years old.
High school diploma or GED required.
At least 6 months of experience in a supervisory role, preferably in a service-related business.
Legal right to work in the United States.
Open availability and ability to work flexible hours and all shifts as needed.
Excellent oral and written communication skills.
Strong planning, organizing, and follow-up skills.
Excellent decision-making and conflict-resolution skills.
Ability to work in a fast-paced environment and adapt to rapid change.
Desire to develop the team and continue personal development.
Ability to manage time effectively and efficiently and meet objectives within specified timeframes.

Nice To Haves

Strong preference for an internal promotion from the Assistant General Manager position with all required Learning Zone training and certifications completed.
Undergraduate degree preferred.

Responsibilities

Control food, labor, cash, and other controllable expenses in accordance with company guidelines and budgeted levels.
Drive positive sales growth by improving performance on 5 Bells, CORE, speed of service, and food quality.
Maintain adequate staffing for all days and day parts and meet scheduling requirements.
Prepare and conduct performance appraisals for crew members, shift managers, and assistant general managers.
Hire crew members, shift leaders, and assistant general managers.
Coach, counsel, train, and develop crew members and managers to required certification and performance levels.
Maintain restaurant cleanliness and organization in accordance with food-service sanitation guidelines and regulations.
Ensure compliance with local, state, and federal employment laws.
Ensure the restaurant is safe for employees and guests and take corrective action when needed.
Ensure preventative maintenance procedures are followed for equipment and facilities, and report needed repairs to the maintenance department and area coach.
Ensure excellent guest service on all shifts and handle guest complaints to encourage repeat business.
Provide timely operating results feedback to the area coach through daily calls and weekly area meetings.
Manage turnover through effective selection and training, treating employees well, and fostering a positive work environment.
Prepare food as needed for guests and training purposes, and handle the cash register and money when required.
Meet performance measures including sales, ICOS, labor, cash and controllable expenses, 5 Bells, CORE, PRCs, food safety audits, staffing, turnover, management hours, service times, cost percentages, overtime, and PAA results.