Restaurant Manager MS

ANCHOR POINT MANAGEMENT GROUP•Gluckstadt, MS

41d•$50,000 - $70,000•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 role also includes hands-on operational work as needed to train employees, respond to guest service needs, and model appropriate skills and behaviors. The RGM manages restaurant performance, staffing, hiring, employee development, guest service, food safety, maintenance, and compliance. Success is measured through restaurant sales and operating results, service and quality measures, audit results, staffing and turnover metrics, and cost and profit-and-loss measures. Duties and requirements may change; this description outlines the general level of work and is not all-inclusive.

Requirements

Must be at least 18 years old.
High school diploma or GED required.
Minimum of 6 months 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 promote from the assistant general manager position who has completed all required Learning Zone training and certifications.
Undergraduate degree preferred.

Responsibilities

Control food, labor, cash, and other controllable expenses according to company guidelines and budgeted levels.
Drive positive sales growth and improve performance on 5 Bells, CORE, speed of service, and food quality.
Maintain adequate staffing for all days and dayparts 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 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 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.
Maintain 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, treating employees well, and fostering a positive work environment.
Prepare food for guests and training purposes and handle the cash register and money when required.
Meet performance measures covering sales, ICOS, labor, cash, controllable expenses, 5 Bells, CORE, PRCs, food safety audits, staffing, turnover, management hours, service speed, food and other costs, overtime, and plan results.