Restaurant Manager Hourly CA

PACIFIC BELLS INC•Clovis, CA

41d•$24 - $27•Onsite

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 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 through weekly and period restaurant performance, including sales, costs, staffing, service, food quality, safety, and audit results. The duties and requirements may change, and the description is intended to represent the general level of work rather than 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 costs, labor costs, cash, and other controllable expenses according to company guidelines and budgeted levels.
Support positive sales growth by improving results on 5 Bells, CORE, speed of service, and food quality.
Maintain adequate staffing across days and dayparts 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 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 appropriately to encourage repeat business.
Provide timely feedback to the area coach about operating results through daily calls and weekly area meetings.
Manage turnover through effective selection and training, fair treatment, and fostering a positive work environment.
Prepare food for guests and training purposes, and handle the cash register and money when required.
Monitor performance measures including sales, ICOS, labor, cash and controllable expenses, 5 Bells, CORE, PRCs, food safety audits, staffing, turnover, management hours, service times, sales growth, cost percentages, overtime, and PAA.