Restaurant General Manager
Company: Taco Bell
Location: Rio Grande
Posted on: January 21, 2023
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 service
- Maintaining company standards in product and facility
specifications
- Supervising food handling procedures and operational
processes
- Exercising financial control to meet the restaurant profit
margin targets
- Selecting, 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 Quality
- Maintains 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.Financial
- Develops 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.Operations
- Ensures 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 standards
- Establishes 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 Resources
- Directs all restaurant level HR activity including:
- Personal accountability for crew hiring decisions
- Learning Zone planning and execution
- Performance management
- Compensation
- Employee relations issues up to and including termination
- Provides 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 Measures
- Achievement of restaurant annual operating plan
- Margin improvement over previous year sales growth
- Weekly/Period restaurant performance in sales, labor, ICOS and
controllables
- PRC results and OSAT scores
- Learning 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 what's 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 flow to 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 Requirements
- High school diploma or GED.
- Supervisory experience in either a food service or retail
environment
- Demonstrates 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.
Keywords: Taco Bell, Camden , Restaurant General Manager, Executive , Rio Grande, New Jersey
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