Restaurant Manager

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 their 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 in their restaurant. Duties and Responsibilities Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels. Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality. Ensures adequate staffing levels are maintained for all days and day parts to meet all scheduling requirements. Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals. Performs the hiring process for new crew members, shift leaders, and assistant general managers. Coaches and councils all crew members and managers and are responsible for training and developing their team to expected certification and performance levels. Maintains the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations. Ensures compliance with all local, state, and federal laws pertaining to employment. Verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed. Ensures that preventative maintenance procedures are followed for all equipment and facilities and reports any needed repairs to the maintenance department and the area coach. Ensures excellent levels of guest service on all shifts and properly handles guests’ complaints to facilitate repeat business. Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treating people right and fostering a positive work environment. Prepares food as needed for guests and training purposes as well as handling the cash register and money when required. Performance Metrics 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 Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, 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 Knowledge and Skill Requirements: Must be at least 18 years old or older. Strong preference for an internal promote who has completed all required learning zone training and certifications. High school diploma or GED is required. Possess a minimum of 6 months in a shift management or supervisory role, preferably in a service‑related business. Legal right to work in the United States. Have open availability and the 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. Comes to work with good hygiene. Has reliable transportation and is able to arrive to work on time. Demonstrated ability to maintain financial controls and coach and train employees. A 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