Are you looking for an exciting new opportunity to start working with a company that will reward your hard work and dedication?
The Restaurant General Manager (RGM) has the overall responsibility for managing daily operations of a single restaurant (10-30 employees) certifying delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, guest service and compliance within the restaurant across all shifts.
Essential Responsibilities Include:
Creating value for our franchise through efficient operations, appropriate cost controls, and profit management.
Effectively manage a Franchise-owned restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.
Controls day-to-day operations by scheduling labor, ordering food and supplies, and developing the restaurant team.
Ensures OSHA, local health and safety codes, and company safety and security policy are met.
Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions.
Recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and trains.
Has authority to hire and fire (or participate in those decisions).
Manage the maintenance of equipment, facility, and grounds with a preventative maintenance program.
Ensures food quality and 100% customer satisfaction.
Certifies complete and timely execution of corporate & local marketing programs.
Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.
Champions recognition and motivation efforts.
High School Diploma or GED required, 2 years of college preferred.
Complete all internal certification programs.
1-2 years of restaurant management experience.
Strong understanding of P&L interpretation and management to influence profitability.
Ability to prioritize and organize own and others' work and time to meet deadlines and objectives.
Must be at least eighteen (18) years of age*
Available a variety of hours to include evenings, nights, weekends and holidays.
Must be able to work 50/55 hours per week.
You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.