Restaurant General Manager
Company: Taco Bell - Summerwood Corporation
Location: Somers Point
Posted on: June 18, 2022
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Job Description:
The Restaurant General Manager (RGM) provides overall leadership
and direct supervision of operations in an individual restaurant to
ensure that the restaurant meets or exceeds its annual operating
plan. Focal points include:Driving excellence in customer
serviceMaintaining company standards in product and facility
specificationsSupervising food handling procedures and operational
processesExercising financial control to meet the restaurant profit
margin targetsSelecting, training, developing and motivating
employeesThe RGM directly performs hands-on operational work (as
necessary) to train employees, responds to customer service needs
or otherwise role model appropriate skills and behavior in the
restaurant.Principle AccountabilitiesCustomer Satisfaction/Product
QualityMaintains fast, accurate service, positive guest relations
and ensures products are consistent with company quality
standards.Drives customer-focused culture by serving as role model
in resolving customer issues and training managers and crew to meet
or exceed customer service standards.Tracks, analyzes and resolves
sources of customer complaints.Ensure that food safety standards
are met.FinancialDevelops and drives restaurant annual operating
plan.Analyzes sales, labor, inventory and controllables on a
continual basis and takes corrective action to meet or achieve
margin and sales growth targets.Trains and mentors subordinates on
financial analyses and profitability tips for the
restaurant.Develops store CAPEX requests and is the principle
interface with all vendors.OperationsEnsures that facilities and
equipment are maintained to Company standards.Monitors inventory,
food preparation and order fulfillment on a daily basis to ensure
adherence to Company standardsEstablishes restaurant speed with
service (SWS) targets, monitors performance and resolves
bottlenecks to achieve SWS goals.Oversees development and revision
of weekly management and crew schedules.Human ResourcesDirects all
restaurant level HR activity including:Personal accountability for
crew hiring decisionsLearning Zone planning and
executionPerformance managementCompensationEmployee relations
issues up to and including terminationProvides hands-on training
for management staff in Learning Zone and develops all Shift
Managers and Assistant General Managers to assume higher level
responsibilities.Develops and monitors staffing plans and directs
crew sourcing activities.Manages the work environment on all shifts
to ensure fair and equitable employee treatment, as well as
adherence to all Company, state and federal workplace
regulations.Success MeasuresAchievement of restaurant annual
operating planMargin improvement over previous year sales
growthWeekly/Period restaurant performance in sales, labor, ICOS
and controllablesPRC results and OSAT scoresLearning Zone
certification levels, crew turnover and staffing levelsKnowledge
and Skill RequirementsDelivers Excellence in Customer ServiceIs
fully aware of customer needs and ensures that they receive quality
products and service. Ensures work is to the correct standard.
Possesses extremely high standards of product quality and speed
with service and constantly monitors performance against those
standards. Possesses a strong eye for detail and cleanliness.
Presents a positive image through tidy and professional appearance
of self and other employees. Interacts with customers in a highly
effective and proactive manner. Consistently seeks to improve the
customer experience. Demonstrates and emphasizes to others the
importance of a winning customer experience. Uses customer feedback
tools and techniques in making decisions and improving restaurant
performance.Team LeadershipSupervises others and efficiently
coordinates their work. Delegates tasks to the most appropriate
member of staff. Is able to remain in control in difficult
situations. Provides clear direction and authority. Gets involved
in a hands-on manner and leads by example. Is assertive.
Communicates restaurant goals and a motivating vision; links
individual performance to achieving restaurant goals. Demonstrates
principled leadership and sound business ethics; stands up for
whats right. Celebrates achievements; recognizes and rewards
others; generates pride and commitment. Regularly coaches staff to
drive performance against objectives; provides ongoing,
constructive feedback. Demonstrates passion, enthusiasm and
intensity in work; is a role model.Business SavvyIdentifies
problems quickly; assertively develops and implements solutions;
manages restaurant flowto ensure customer satisfaction. Focuses the
team on critical business issues; plans, organizes and delegates
work for peak efficiency. Ensures understanding and use of
available business tools by appropriate team members. Accurately
analyzes financial data; identifies trends and takes appropriate
action; follows-up to ensure 100% implementation. Understands key
business drivers and uses this knowledge to build sales and achieve
margin targets.Team DevelopmentIdentifies appropriate staff
development needs and action plans and ensures time is available
for crew development. Is tenacious in ensuring that all employees
receive the opportunity to learn and demonstrate new skills.
Transfers own knowledge to others by clearly demonstrating
procedures, maintaining high standards and walking the talk.
Provides resources for development, follows up and gives positive,
direct feedback. Provides ongoing coaching and feedback as well as
periodic formal assessment of progress.Restaurant
OperationsTechnically proficient in all aspects of food
preparation, production and delivery. Displays detailed knowledge
of all key food handling/food safety procedures. Familiar with
basic restaurant equipment troubleshooting. Displays detailed
knowledge of all company product standards.Educational
Attainment/Experience RequirementsHigh school diploma or
GED.Supervisory experience in either a food service or retail
environmentDemonstrates ability to maintain financial controls and
coach and train hourly employees.Proven ability to drive customer
satisfaction, financial performance and employee
satisfaction.Working ConditionsWork Hours:10 hoursDays per Week:5
days per weekInside/Outside:95% inside / 5% outsideExtreme
Temperatures:Ambient, near ovens and stovesNoise
Level:NormalDisclaimerThe list of requirements, duties and
responsibilities is not exhaustive but is merely the most accurate
list for the current job. The Company reserves the right to revise
the job description and to require that other tasks be performed
when the circumstances of the job change (for example, emergencies,
changes in personnel, workload or technical development).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.Brand: Taco BellAddress: 331 New Rd Somers Point, NJ
08244Property Description: 036791 Somers PointProperty Number:
036791
Keywords: Taco Bell - Summerwood Corporation, Camden , Restaurant General Manager, Executive , Somers Point, New Jersey
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