Restaurant Manager

Position Summary The Restaurant General Manager (RGM) provides overall leadership and directly supervises operations of a Taco Bell unit. The RGM is accountable for an organized, efficient, and profitable operation by maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM performs hands‑on operational work as necessary to train staff, respond to guest service needs, and model appropriate skills and behaviors. Duties and Responsibilities Control cost categories such as food cost, labor cost, cash, and controllable expenses to meet company guidelines and budgeted levels. Produce positive sales growth by improving 5‑Bells, CORE scores, speed of service, and food quality. Maintain adequate staffing levels for all days and day parts to satisfy scheduling requirements. Prepare and conduct performance appraisals for crew members, shift managers, and assistant general managers. Perform hiring for new crew members, shift leaders, and assistant general managers. Coach and counsel all crew members and managers, ensuring training and development meet certification and performance standards. Maintain restaurant cleanliness and organization, following all food‑service sanitation guidelines. Ensure compliance with local, state, and federal employment laws. Verify the restaurant environment is safe for employees and guests, and take corrective action when necessary. Follow preventative maintenance procedures for all equipment and facilities, reporting needed repairs to maintenance and the area coach. Provide excellent guest service on all shifts, handling complaints to encourage repeat business. Provide timely feedback to the area coach on operating results via the daily call procedure and weekly area meetings. Manage turnover by effective selection, training, and fostering a positive work environment. Prepare food as needed for guests and training purposes, and handle the cash register and money when required. Success Measures Weekly/period restaurant performance: 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/10,000 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 Minimum age 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 6 months experience in a shift‑management or supervisory role, preferably in a service‑related business. Legal right to work in the United States. Open availability and flexibility to work 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 personal hygiene. Reliable transportation and punctuality at work. Demonstrated ability to maintain financial controls and coach and train employees. Positive, friendly, and courteous attitude. Notes The duties and requirements of this position may change over time. The company and its affiliates reserve the right to add or delete duties and responsibilities at their discretion. #J-18808-Ljbffr