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Purpose:
The Restaurant General Manager is the leader in the restaurant; acts as the Chief Customer Officer;
The Restaurant General Manager is the leader in the restaurant; acts as the Chief Customer Officer;
coaches and trains the team for operational excellence; recognizes and motivates members of the team;
manages the P&L; where appropriate, brings new concepts to customers. The Restaurant General
Manager is expected to take responsibility of their store as if it was their own business with direction of
Area Coach
About Taco Bell
At Taco Bell, we’ve had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we’ve grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items.
Benefits
Paid Vacation upon completion of minimum service requirements
Paid Sick leave
Medical, Dental, Vision Insurance options upon meeting minimum requirements
Long-Term Disability paid by company
Life insurance paid by the company
In-store contests and incentives
Bonuses paid bi-weekly- can earn up to 40% of annual salary in bonuses, on annual basis.
Reward/Incentive trip for Top Performing Company RGM’s
Requirements
Prior Experience:
Three years of experience in Quick Service Restaurants or Cafeteria Dinner House with management/supervisory experience.
Skill Requirements:
Effective coaching, leadership, and communication skills.
Results orientation, customer focus, decision making, analytical thinking, and financial understanding are essential.
Ability to successfully complete the KFC selection process.
Proficiency with personal computer applications desired.
Operation of Equipment:
Restaurant operations equipment to include: steammers, grills, fryers, cash registers, basic computer
equipment. Has regular accessibility to a car.
Subordinate Organization:
Assistant Unit Manager(s), Shift Supervisor(s), and Restaurant Team Members report to this job.
Responsibilities
1. Customer Satisfaction:
Is responsible for driving customer satisfaction. Ensures 100% quality product availability; meets service
standards for drive-thru, carry-out, and dine-in; seeks ways to improve the restaurant’s service; spends time with customers; makes decisions based on customer needs; upholds food safety standards; ensures all company policies and local and Federal regulations and laws at all times.
2. Profitability:
Is responsible for restaurant P&L (i.e., plan attainment); delivers and meets targeted flow-thru percent; maintains a top-line orientation; controls daily operations in the restaurant; ensures operations focus and execution; ensures correct operational procedures are followed at all times.
3. Sales Building:
Builds sales by focusing on operational excellence. This includes creating an environment for hassle-free convenience for the customer; interacting with customers and the community; executing correct operating procedures; meeting service time standards; coaching and training team members to deliver the ultimate guest service experience; implementing new growth concepts; ensuring flawless marketing execution (e.g., POP, reader boards, menu boards); establishing consistent suggestive selling program. RGM works with Area Coach on specific sales building needs.
4. Coaching/Training:
Coaches and trains managers and team members for operational excellence; staff development and execution; uses current training program; coaches, trains, and cross-trains Team Members and Assistants on proper procedures and attitudes; takes ownership for orientation; coaches and trains Shift Supervisors on shift management; consistently trains AUMs on management skills; coordinates with Area Coach on specific training needs.
5. Staffing:
Is responsible for maintaining a full staff; continually upgrades the quality of Team Members; develops a core team focus; commits to the Northwest Restaurants, Inc. selection process; ensures quality performance appraisals, participates in the selection of AUMs for restaurant, drives to increase tenure in the restaurant; keeps Area Coach informed of needs.
6. Recognition and Motivation:
Champions recognition and motivation programs through active and positive participation in all local and national brand incentives and initiatives others doing things right; focuses on coaching and informal, on-the-spot recognition; role models recognition behavior, tells employees thank you; celebrates success and has fun.
7. Safety:
Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team; ensures proper product handling procedures for food safety; maintains proper cash-handling procedures; works with Area Coach on specific needs.
Other Accountabilities:
8. Employee Relations:
Maintains an environment free of harassment and discrimination. Resolves store-level employee relations activities with assistance provided by the Human Resources Director and Area Coach; is proactive in handling employee relations issues; ensures execution of policies, practices, and programs; manages relations and resolves disputes.
9. Managing Restaurant Assets:
Verifies the delivery of quantity and quality of goods provided by vendors; completes minor equipment repair; performs preventive maintenance basics; maintains a Maintenance Log and Preventive Maintenance Checklist; provides input to Area Coach for vendor issues; completes first call to vendors for follow-up if work is unsatisfactory.
Essential Job Functions
1. Opening Shift:
a. Opens restaurant. Turns on all lights, turns on grills, steam units, fryers, by use of switches, visual gauges, and controls.
b. Checks out various machines and equipment to be used during the shift to make certain all are in working order, audible alarms on equipment such as heating units, fryers and grills. Observes gauges for proper function of equipment.
c. Sets up cash drawers, counts and audits safe monies.
2. Closing Shift:
a. Coordinates and supervises cleaning and maintenance of facilities and equipment.
b. Uses computer to generate, collect and review daily and weekly business reports for compliance with company standards.
3. Completes and posts daily/weekly staffing for shifts.
4. Takes inventory food/paper/supplies that will be needed for restaurant. Orders appropriately as necessary. Reviews inventory sheets for additions or corrections.
5. Assists counter servers in greeting customers, taking orders, operating register, collecting payment, making change, assembling order and checking for completeness and correctness, and packing orders.
6. Check and assists as necessary in storing products from delivery trucks, stocking items/food items in the proper storage area, walking to and from truck to stock area with frequent reaching, bending, and stooping.
7. Ensures clean food preparation, dining area and exterior of restaurant, assisting in this effort whenever necessary.
8. Supervises food preparation and service operations. Assists servers and food production workers during rush periods to ensure maintenance of efficiency.
9. Observes employees for compliance with appearance, uniform and customer service standards.
10. Responsible for and executes all cash/money policies and practices. Completes paperwork and inputs information into computer to collect business information and reports
Pay: $55000 – $60000 per year
Job types: Full-time, Part-time
Work location: On-site
