General Manager

General ManagerThe Restaurant General Manager is the leader of the team who establishes the tone of the work environment, and the level of customer hospitality. A successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude.Benefits:Medical, Dental & VisionPaid Vacation401k Plan (after meeting eligibility requirements)Flexible SchedulesDiscounted meals & free sodaCompetitive payEssential Duties:Finding, hiring, and developing crew members and shift managers.Conducting new hire orientation and developing the training plan for each new hire.Responsible for scheduling and deploying the team correctly,Addressing performance issuesManaging the restaurant budget and financial plans.Demonstrate patience and a positive attitude while delegating tasks and giving instructions.Take ownership and responsibility to solve problems.Trains and motivates team members. Ensures speed of service standards are maintained throughout shift.Prepares food products and maintains quality of product to meet company standards.Monitor all service equipment.Ensures a clean and safe work environment including parking lot, building exterior, dumpster and sidewalks, and removal of trash within containers to proper dumpster site(s).Communicate openly and honestly with Restaurant Management about operational issues and concerns.Ensures food levels are maintained to meet business needs and stocks as needed.Builds team morale through recognition and motivation efforts.Prepares deposits, providing feedback on schedules, product projections, financials, for store manager's review/approval.Ensures staff are complying with all policies, procedures, and standards.Other duties as assigned.Required Skills/Abilities:Friendly attitude, great customer service skillsStrong verbal, reading and, strong math skills.Detail-oriented with the ability to multitask and prioritize.Ability to oversee a team of associates in a fast-paced environment while ensuring that all proper food safety precautions are satisfied.Work effectively and safely in a changing environmentCapable of making quick and appropriate decisions.Education/Experience:Minimum of two years previous management experience with responsibility for financial results. High School Diploma or GED preferred.Physical Requirements/Working Conditions:18 years old or olderLegal right to work in the United States.Able to work flexible hours and a 50-hour workweek that includes nights, weekends and holidays.Valid Driver's license and transportationAble to lift 10-50 pounds, reach with arms and hands, stand and walk for long periods.Disclaimer: You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.Company Introduction 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.