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.”

DEPARTMENT/SUPERVISOR: Area Coach/ DO

JOB SCOPE:

• Manage an MTB restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization
• Total operational and financial responsibility for an individual unit
• Directly perform hands-on work on an ongoing basis to train employees, respond to customer service needs, or otherwise role model appropriate behaviors in the restaurant
• Managers provide overall leadership; recognize and motivate members of the team; coach and train the team for operational excellence. Builds and Aligns store team.
• General Managers are expected to work 50 hours per week including peak periods
• Manage a $500k - $3.0m restaurant with average daily transactions of 500-800

POSITIONS SUPERVISED: Assistant Manager(s), Shift Leader(s) and Restaurant Team Member(s)

JOB QUALIFICATIONS:

• High School, College or University Degree Preferred
• 2-4 years supervisory experience in either a food service or retail environment, including Profit & Loss responsibility
• Basic business math and accounting skills
• Strong interpersonal and conflict resolution skills
• Good oral/written communication skills
• Strong analytical/decision-making skills
• Basic personal computer literacy

CORE RESPONSIBILITIES:

• Control day-to-day operations by scheduling labor, ordering food and supplies, fulfills all administrative functions and is key leader in developing the restaurant team
• Manage 4-8 Assistants and Shift Leaders
• Ensure Occupational Safety and Health Act, local health and safety codes, and company safety and security policy are met. Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
• Control Profit & Loss (i.e., plan attainment) by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions, while growing sales
• Build and Align a Team. Recruit, interview, and hire team members; perform reference checks, conduct performance appraisals, take discipline action, motivate and train, perform 1 on 1’s every period with all members of their team
• Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards
• Ensure food quality and 100% customer satisfaction by focusing on all CORE metrics
• Ensure complete and timely execution of corporate & local marketing programs