Restaurant Manager

Job Details Location: 4537 Mayfield Rd - S Euclid, OH 44121 Salary: $19.00 - $33.17 Hourly Position Summary The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. The RGM is 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 role‑model appropriate skills and behaviors in their restaurant. Duties and Responsibilities Ensure that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels. Work within the restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality. Ensure adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements. Prepare and conduct crew member, shift manager, and assistant general manager performance appraisals. Perform the hiring process for new crew members, shift leaders, and assistant general managers. Coach and counsel all crew members and managers and are responsible for training and developing their team to expected certification and performance levels. Maintain the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations. Ensure compliance with all local, state, and federal laws pertaining to employment. Verify the restaurant environment is safe for both 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 guest complaints to facilitate repeat business. Provide relevant and timely feedback to area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively manage turnover by practicing effective selection and training and by treating people right and fostering a positive work environment. Prepare food as needed for guests and training purposes as well as handle the cash register and money when required. Your success will be measured based on the following: 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 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 able to arrive to work on time. Demonstrated ability to maintain financial controls and coach and train employees. A positive, friendly, and courteous attitude. #J-18808-Ljbffr