Restaurant General Manager

Taco Bell; Shrewsbury; On-site; GBP 30,000 - 40,000; Full time

Job summary

A leading fast-food chain is seeking a Restaurant General Manager in Shrewsbury to oversee operations. The role involves maintaining high standards of customer service and product quality while driving financial performance. The ideal candidate will have supervisory experience, a high school diploma or GED, and demonstrate strong leadership skills. Responsibilities include developing operating plans, handling HR activities, and ensuring compliance with health standards. Competitive salary and opportunities for growth are available.

Qualifications

• Proven ability to drive customer satisfaction and financial performance.
• Demonstrates the capability to train and coach hourly employees.
• Ability to identify and implement operational solutions.

Responsibilities

• Drive excellence in customer service and maintain product standards.
• Supervise food handling procedures and operational processes.
• Develop and drive restaurant annual operating plan.

Skills

Customer service excellence

Team leadership

Financial control

Problem-solving

Education

High school diploma or GED

Supervisory experience in food service or retail

Job description

Overview

Position Type: Restaurant General Manager

Description

Supervisor’s Title: Area Coach (AC)
Directly Supervises Associate General Managers / Shift Managers / Hourly Crew

Basic Purpose and Objectives of the Position

• 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 employees

The 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 Accountabilities

Customer 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.
• Ensures 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 daily 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 levels

Qualifications

Knowledge and Skill Requirements

Delivers Excellence in Customer Service

Is fully aware of customer needs and ensures that they receive quality products and service. ...Uses customer feedback tools and techniques in making decisions and improving restaurant performance.

Team Leadership

Supervises others and efficiently coordinates their work. ...Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback.

Business Savvy

Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. ... Understands key business drivers and uses this knowledge to build sales and achieve margin targets.

Team Development

Identifies appropriate staff development needs and action plans and ensures time is available for crew development. ...Provides ongoing coaching and feedback as well as periodic formal assessment of progress.

Restaurant Operations

Technically proficient in all aspects of food preparation, production and delivery. ...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.

Disclaimer

The 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).