General Manager - Full-time / Part-time

The General Manager delivers revenues and profits by developing, marketing, and providing appealing restaurant services for the Del Taco brand. Must be able to hire, train, and manage an effective staff.

Implement restaurant business plan by surveying and responding to restaurant demands; identifying and evaluating competitors; assessing financials including labor and food costs, marketing, and analyzing restaurant growth.

Meets restaurant financial objectives by preparing strategic forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

Controls purchases and inventory by meeting with DT Group President and Trainer; negotiating prices and contracts; developing preferred local vendor lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

Maintains operations by adhering to policies and standards of operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing Del Taco’s system improvements.

Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

Accomplishes restaurant and human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and
procedures.

Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

Job Requirements
Skills/Qualifications:

Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Strong verbal Communications, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus.