Restaurant General Manager - Full-time / Part-time

" 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."

NV Restaurant Management, LLC

General Manager Description

I. Position Information Position Title:

General Manager (GM)

Supervisor's Title:

Area Coach (AC)

II. Position Summary

The primary responsibility of the GM is to provide excellent operations management. It is expected that the GM will adhere to all Company standards, best practices, policies and procedures including but not limited to guest services, food and employee safety, employee relations and development, and financial objectives.

III. Accountability Scope

The GM is primarily accountable for the operational and fiscal effectiveness of restaurant. Serves as the informational source for the restaurant team. Responsible for 100% compliance of Company and government regulations. Secure the company assets with integrity, including but not limited to, company cash, equipment, and inventory in accordance with company policy. Complete employee and restaurant paperwork in a timely manner. Comply with and ensure execution of all company policies.

IV. Principal Responsibilities

• PEOPLE DEVELOPMENT – Recruit, train and develop successful AM, SM, and TM candidates for the restaurant while providing work direction and guidance. Implement and utilize company-defined employee training program to company standards. Ensure a positive and motivating work environment is established and maintained.
• EMPLOYEE RELATIONS –Ensure ongoing coaching for improvement and use of constructive discipline and proper documentation of employee performance. Establish one-on-one communications and formal processes such as communication boards. Ensure problem resolution is available on all shifts and is utilized when appropriate, build trusting relationships. Escalates applicable matters to AC and HR such as: performance issues, employment decisions, leaves, background checks, sexual harassment and other matters that substantiate their guidance and expertise to limit legal exposure. Implement ongoing recognition culture in restaurant.
• SERVING THE CUSTOMER – Ensure restaurant meets company guest standards. Lead the restaurant team by example to ensure 100% guest satisfaction 100% of the time. Deliver at or above company standards in "VOC" initiatives. Utilize THE MAKE UP PROCESS when responding to guest complaints and empower the restaurant team to resolve guest complaints. Follow-up on guest complaints using the LOOP.
• FINANCIALS – Manage all restaurant financial controllables using the restaurant plan. Systems include but not limited to: use of automated tracking systems, managing employee labor, overtime, food (ICOS), supplies within Company standards, cash management and deposits per company standards. Maintain and protect all company assets.
• OPERATIONS - Develops CORE behaviors and standards. Maintain operational updates and utilize the ANSWER SYSTEM. Follow proper opening, closing, safety, and security procedures. Maintain cleanliness and preventive maintenance programs. Implement and execute all marketing programs to their fullest. Recognize business generators and traffic patterns and plan shifts accordingly. Utilize Food Safety Checklist and ensure all food safety procedures are followed to the standards. Communicate to the AC all operational variances and employee issues. Enforce full use of Daily Control Sheet (DCS) to verify company standards are met.

V. Key Relationships

• Restaurant Management – providing operational reports and sharing/seeking advice on problem issues, discussing required repairs or preventative maintenance, establishing a credible relationship.
• Vendors - establishing and maintaining excellent relationships to ensure fair & accurate pricing, shipment.
• Strong customer relationships in building loyalty, protecting brand integrity, etc.
• Office/External Staff - establishing and maintaining excellent relationships to enlist expertise in areas of need.

VI. Knowledge and Skill Requirements Education:

Some High School

Experience:

Three (3) years of restaurant management experience, which includes P&L responsibility and proven experience managing all shifts without supervision. Advanced studies in business, restaurant management, or related field are preferred.

Specialization: (licenses, certifications, etc…)

Food safety or Serve-safe certification according to state or local requirements. Reliable transportation and maintain a valid driver's license and insurance and acceptable driving record (MVR). Must pass a Background Check.

VII. Key Challenges

• Personal Effectiveness - Takes personal ownership of tasks and responsibilities; handles constructive criticism with maturity; ability to operate under minimal direction and supervision self-motivated and self-directed. Persistent in the face of resistance or obstacles.
• Organization – Demonstartes discipline with excellent follow through attention to detail skills. Shows inititative and flexibility in managing multiple tasks.
• Collaborative – a "team player," leads with an optimistic approach, building trust with employees and rapport with customers.
• Management Effectiveness – Leads by example; keeps the morale of the team high; communicates work direction and training information clearly and concisely; balances the needs of the store with development of team; motivates towards excellence. Pursues job problems quickly and decisively, requires minimal DM intervention but requests assistance when appropriate.
• Analytical- ability to read and analyze reports and count accurate inventory

IX. Physical Demands JOB TITLE:

Restaurant General Manager (GM)

PHYSICAL DEMANDS A. Overall Strength Demands (Check One):

SEDENTARY:

LIGHT:

MEDIUM: X

HEAVY:

VERY HEAVY:

Exerting up to 10lbs. occasionally or negligible weights frequently; sitting most of the time

Exerting up to 20 lbs. occasionally, 10lbs. frequently, or negligible amounts constantly OR requires walking or standing to a significant degree

Exerting 20-50 lbs. occasionally, 10-25 lbs. frequently, or up to 10 lbs. constantly

Exerting 50-100 lbs. occasionally, 25-50 lbs. frequently, or up to 10-20 lbs. constantly

Exerting over 100 lbs. occasionally, 50-100lbs. frequently, or up to 20-50 lbs. constantly

B. Identify the Frequency of each physical demand listed below using the following codes:

C = CONTINUOUSLY 2/3 or more of the time

F = FREQUENTLY From 1/3 to 2/3 of the time

O = OCCASIONALLY Up to 1/3 of the time

R = RARELY Less than 1 hour per week

N = NEVER Never occurs

These are descriptions of the way this job is currently physically being performed; it does not address the potential for accommodations if needed.

PHYSICAL DEMANDS

CODE

DESCRIPTION

Standing

C

Requires long periods of standing to review operations

Sitting

C

Doing reports, paperwork, talking to employees and guests

Walking

C

Moving throughout the restaurant

Lifting

F

Ability to lift a maximum of 50 lb with or without assistance

Carrying

F

Ability to carry a maximum of 50 lb with or without assistance

Pushing/Pulling

F

Ability to push or pull a maximum of 50 lb with or without assistance

Reaching

C

Reaching for items in restaurant

Reaching Over Head

C

Various job duties including but not limited to food prep, customer service and managerial tasks

Handling

F

Files, storage boxes, small equipment

Finger Dexterity

C

Computer keyboard, cell phone, calculator, measuring, holding some tools, supplies

Kneeling

F

Inspecting, setting up restaurant and cleaning

Crouching

F

Moving items in restaurants

Crawling

R

For some inspections and cleaning

Bending

F

Picking up items from floor, inspecting areas and cleaning

Twisting

C

Moving, inspecting, setting up restaurant and food preparation

Climbing

O

Possible for inspecting, changing lights, and cleaning etc.

Balancing

C

Standing and reaching/pushing/pulling items

Vision

C

Viewing, inspecting building areas; ensuring work is done appropriately, reading maps, monitors and registers.

Hearing

C

Receive and interpret information from others-face to face or by phone

Talking

C

Give information to others in discussion

C. Machines, Tools, Equipment and Work Aids:

Use of all restaurant equipment including but not limited to: headsets, drink machines, fryer, dishwasher, re-thermalizer, Bunn Hot water, registers, cleaning supplies (mops & brooms), small food prep utinsels. Use of some Computer and peripheral equipment, register, monitor, calculator, fax machine, copy machine, telephone and credit card machine. Office work includes communicating via telephone and email, preparing written communication via Open Office applications, accessing and analyzing reports. Some maintenance includes unclogging toilet, relighting water heater, etc. Office supplies such as notepads, pencils, pens. Reliable transportation and maintain a valid driver's license and insurance.

D. Environmental Factors:

Fast paced work environment. Primarily inside restaurant around food prep and cooking equipment (hot & cold); may need to work at drive-thru window. May need to be outside for inspection of property. Requires frequent immersing of hands in water to wash hands, wash and rinse food and small wares. All food handling requires gloves. Some responsibilities like cleaning are performed outdoors in the elements like rain, snow, sleet, hail, sun, hot and cold. Ability to work irregular hours, nights, weekends, and holidays. Work with the public. Requires ability to be on-call 24 hours a day and work an average of 50 hours per week. If the RGM plans to be unreachable by phone or is on vacation, an AM or an AC must be designated to be on call.