Restaurant Manager SC
About The Position
The Restaurant General Manager (RGM) provides overall leadership and direct supervision for the 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 role includes hands-on operational work as needed to train employees, respond to guest service needs, and model appropriate skills and behaviors. Success is measured through restaurant performance in sales, ICOS, labor, cash, controllable expenses, 5 Bells, CORE, PRCs, food safety audits, staffing, turnover, service times, food costs, and other operating results. The duties and requirements may change, and the description 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.
- 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 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, labor, cash, and other controllable expenses in accordance with company guidelines and budgeted levels.
- Support 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 to 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 expected 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.
- Verify that the restaurant environment 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 appropriately 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, respectful treatment of employees, and a positive work environment.
- Prepare food for guests and training purposes as needed, and handle the cash register and money when required.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
High school or GED
