General Manager

Restaurant General ManagerTo profitably operate the restaurant within the practices and procedures established by TacoBell Corporation and the company. This position is responsible for cost control, customerservice, restaurant and employee appearance, building sales, maximizing profits andemployee development.Essential duties and responsibilities include, but are not limited to the following:Responsible for working at the front counter to ensure quality service. Checksproduct quality and communicates with customers and assures availability.Effectively trains and coaches employees to show courtesy and handling ofcomplaints.Conduct meetings with team members and management team for the purpose ofplanning, training, and reviewing operations/management procedures and policies.Develops and maintains an acceptable level of sales. Utilizes local store marketing.Monitors utilities, supplies, and other cost categories to minimize impact. AnalyzesProfits and Loss statements and takes appropriate corrective action. Follows properprocedures and specifications in preparation and serving of food products. Controlsrestaurant inventory through an established inventory system.Use company approved labor guidelines. Develop and post labor schedules inadvance of the work week start. Adjusts labor to changes in sale volume.Manages restaurant cash control by making bank deposits daily. Follows the CashHandling Procedures outlined in the company's employee handbook.Ensure accidents and incidents are reported to Risk Management in a timelymanner. Take necessary action to minimize workers and/or unemploymentcompensation. Maintains safe work environment. Achieve highest possible rating bythe Health Department. Ensures professional restaurant and team image through rigidadherence to restaurant cleanliness, uniforms, and overall is following Taco Bell'sImage standards.Keeps Area Coach informed of hiring team members, approval for promotions andchanges in employee status. Process payroll accordingly. Maintains applicanttracking as per federal requirements.Conducts performance reviews with management team and team members.Documents in writing, corrective disciplinary action with employees or any incidentinvolving customers. Maintain team member's personnel files in accordance withfederal, state and local law. Posts all Federal and State required posters.Utilizes a preventive maintenance system, ensuring adequate repair of buildingsand equipment as needed.Attends meetings as scheduled by Area Coach for the purpose of planning,training and reviewing operations/management procedures and policies.Perform all administrative paperwork as required.QualificationsA high school diploma or GED; University degree preferredA minimum of 2 years' supervisory experienceMust be at least 18 years of ageMust be Serv Safe CertifiedKnowledge of P & statements Basic math and computer skills Strong customerservice skillsStrong skills in the areas of Communication, Leadership, and Conflict resolutionRequires open availabilityBackground Check Candidates are required to pass background check and drug test criteria as a condition ofpromotion or hire to this position unless otherwise prohibited by state law.Work EnvironmentThe work environment characteristics described here are representative of those anemployee encounters while performing the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.Equipment Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers,cash registers, filtering machines, steam units, holding cabinets, storage units, sodafountain hook- up station, microwave, cooking utensils, drive thru communication systems,coolers, freezers, and hot holding lineEnvironmental ConditionsThe employee is subject to environmental conditions, protection fromweather conditions, but not necessarily from temperature changes.The employee is subject to both inside and outside environmental conditions.The employee is subject to extreme cold temperatures below 32 degrees for periods oftime.The employee is exposed to hazards which include a variety of physical conditions,such as moving mechanical parts, electrical current, exposure to high heat ofchemicals.The employee is subject to one or more of the following conditions: fumes, odors,dust, mist, gases, or poor ventilation.Physical Demands: The physical demands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.While performing the duties of this job, the employee is regularly required to stand; use handsto handle or feel; reach with hands and arms and be able to communicate. Theemployee is frequently required to walk; stoop, kneel, crouch, and push. The employee isoccasionally required to sit and climb or balance. The employee must regularly lift and/ormove up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally liftand/or move up to 50 pounds.Location - 1082 Edgebrook Dr Houston, Texas, United StatesCareer Area - Restaurant ManagementJob ID - #