Restaurant General Manager

Overview The Restaurant General Manager (RGM) provides leadership and direct supervision of operations in a single restaurant to meet or exceed the annual operating plan. Key focus areas include driving customer service excellence, maintaining company standards for products and facilities, supervising food handling procedures, exercising financial control to meet profit targets, and selecting, training, developing, and motivating employees. The RGM may perform hands-on operational work as necessary to train staff and respond to customer service needs. Responsibilities Drive excellence in customer service and maintain fast, accurate service with positive guest relations and product quality aligned with company standards. Model effective customer issue resolution and train managers and crew to meet or exceed service standards. Track, analyze, and resolve sources of customer complaints; ensure food safety standards are met. Develop and drive the restaurant’s annual operating plan; monitor sales, labor, inventory, and controllables; take corrective actions to meet targets. Train and mentor subordinates on financial analyses and profitability; develop store CAPEX requests and interface with vendors. Ensure facilities and equipment meet company standards; monitor inventory, food preparation, and order fulfillment daily. Establish and monitor restaurant speed with service (SWS) targets and resolve bottlenecks; oversee weekly schedules for management and crew. Direct restaurant-level HR activities including hiring decisions, Learning Zone planning, performance management, compensation, and employee relations up to termination; provide hands-on training for management and develop Shift Managers and Assistant General Managers to assume higher responsibilities. Develop staffing plans and direct crew sourcing; manage the work environment to ensure fair treatment and regulatory compliance. Qualifications High school diploma or GED. Supervisory experience in food service or retail environment. Ability to maintain financial controls and coach/train hourly employees. Proven ability to drive customer satisfaction, financial performance, and employee satisfaction. Knowledge and Skills Delivers Excellence in Customer Service : Understands customer needs, upholds high standards of product quality and speed, maintains a professional appearance, and leverages feedback to improve performance. Team Leadership : Delegates effectively, communicates goals, leads by example, coaches staff, and fosters a culture of accountability and motivation. Business Savvy : Analyzes data, identifies trends, and uses insights to drive sales and margins. Team Development : Identifies development needs, provides coaching, and supports skill advancement. Restaurant Operations : Technically proficient in food preparation, safety procedures, and equipment basics. Benefits Accrue PTO per pay period; STD/LTD; eligible for medical, dental, life, and 401(k) benefits. Annual bonus potential: $14,560 to $36,400. Educational Attainment/Experience High school diploma or GED. Supervisory experience in a food service or retail environment. Ability to maintain financial controls and coach/train hourly employees. Proven ability to drive customer satisfaction and financial performance. Disclaimer: The list of requirements, duties, and responsibilities is not exhaustive. The Company reserves the right to revise the job description and assign additional tasks as needed. #J-18808-Ljbffr Taco Bell