Restaurant Manager

Job Location: 1021 S Cass St, Corinth, MS 38834 Salary Range: $16.70 – $33.17 hourly Position Summary The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are 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 directly performs hands‑on operational work as necessary to train employees, respond to guest service needs, or otherwise role‑model appropriate skills and behaviors. Duties and Responsibilities Ensure cost categories (food cost, labor cost, cash, and controllable expenses) are controlled to company guidelines and budgeted levels. Produce positive sales growth by improving 5 Bells, CORE, speed of service, and food quality. Maintain adequate staffing levels for all days and day parts to meet scheduling requirements. Prepare and conduct performance appraisals for crew members, shift managers, and assistant general managers. Perform the hiring process for new crew members, shift leaders, and assistant general managers. Coach and counsel all crew members and managers; train and develop the team to expected certification and performance levels. Maintain restaurant cleanliness and organization, following all food service sanitation guidelines and regulations. Ensure compliance with all local, state, and federal employment laws. Verify the restaurant environment is safe for employees and guests and take corrective action when needed. Ensure that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and area coach. Ensure excellent levels of guest service on all shifts and properly handle guests’ complaints to facilitate repeat business. Provide relevant and timely feedback to the area coach on operating results through daily calls and weekly area meetings. Manage turnover through effective selection, training, and creating a positive work environment. Prepare food as needed for guests and training purposes; handle the cash register and money when required. Success Measures Weekly/period restaurant performance in sales, ICOS, labor, cash, and controllable expenses. 5 Bells, CORE, PRCs, and Food Safety Audit results. Period “3 Part P & L” results: Unit Staffing, STP 1&1%, Annualized Turnover%, Average Weekly Management Hours, 5 Bells, CORE results, PRCs /10,000transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost%, Drinks%, Paper%, Total COS%, Labor% vs. Plan, Overtime% vs. Plan, Cash% of Sales, Controllable% vs. Plan, PAA% vs. Plan, Actual PAA. Qualifications Must be at least 18 years old. Strong preference for an internal candidate who has completed all required learning zone training and certifications. High school diploma or GED required. Minimum of six months in a shift management or 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. Basic math and reading skills. Excellent oral and written communication skills. Ability to learn quickly with a can‑do attitude. Good hygiene. Reliable transportation and punctuality. Demonstrated ability to maintain financial controls and coach and train employees. Positive, friendly, and courteous attitude. The duties and requirements of this position may change from time to time. The Company and its affiliates reserve the right to add or delete duties and responsibilities at the discretion of its owners/managers. This job description is intended to describe the general level of work being performed and is not intended to be all‑inclusive. #J-18808-Ljbffr Anchor Point Management Group