Restaurant Manager SC

ANCHOR POINT MANAGEMENT GROUP•Aiken, SC

41d•$65,000 - $75,000•Onsite

About The Position

The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell unit. The RGM is accountable for the organized, efficient, and profitable operation of the restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM also performs hands-on operational work as needed to train employees, respond to guest service needs, and model appropriate skills and behaviors. Success is measured by weekly and period restaurant performance, including sales, costs, staffing, service, food quality, safety, and audit results. Duties and requirements may change from time to time; the company and its affiliates reserve the right to add or delete duties and responsibilities. This description outlines the general level of work and is not intended to be 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.
Enjoy working in a fast-paced environment and be flexible in response to rapid change.
Desire to develop the team and continue personal development.
Ability to manage time effectively and efficiently and reach objectives within specified timeframes.

Nice To Haves

Internal promotion from the Assistant General Manager position, with all required Learning Zone training and certifications completed.
Undergraduate degree.

Responsibilities

Control food costs, labor costs, cash, and controllable expenses in accordance with company guidelines and budgeted levels.
Work to produce positive sales growth through improvement in 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.
Conduct hiring for crew members, shift leaders, and assistant general managers.
Coach, counsel, train, and develop crew members and managers to expected certification and performance levels.
Maintain restaurant cleanliness and organization and follow food-service sanitation guidelines and regulations.
Ensure compliance with local, state, and federal employment laws.
Verify that the restaurant environment is safe for employees and guests and take corrective action when needed.
Ensure preventive 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 feedback to the area coach on operating results 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 for guests and training purposes as needed, and handle the cash register and money when required.
Meet performance measures covering sales, costs, staffing, service times, food safety, audits, turnover, and other restaurant operating results.