General Manager

Taco Bell; Houston (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Taco Bell in Houston, TX is seeking a Restaurant General Manager to profitably operate the restaurant in accordance with Taco Bell corporate practices and local standards. This role oversees cost control, customer service, restaurant appearance, sales growth and employee development.

Responsibilities include leading front-counter service, planning and training teams, managing labor and inventory, ensuring accurate cash handling, health and safety compliance, and maintaining brand standards.

Qualifications

• High school diploma or GED; university degree preferred.
• Minimum of 2 years' supervisory experience.
• Must be at least 18 years of age.
• ServSafe Certified.
• Knowledge of P&L statements, basic math, and computer skills.
• Strong communication, leadership, and conflict-resolution skills.
• Requires open availability.

Responsibilities

• Manage front-counter operations to ensure quality service and customer satisfaction.
• Conduct meetings, train, and coach team members on procedures and policies.
• Develop and maintain sales, monitor costs, and analyze profits/losses.
• Plan labor schedules using company guidelines and adjust for volume.
• Oversee cash handling and deposits, following procedures.
• Maintain health and safety compliance and restaurant cleanliness.
• Post and maintain employee records and performance reviews.
• Perform administrative duties as required.

Skills

Supervisory experience

Customer service

Communication

Leadership

Conflict resolution

ServSafe Certified

P&L knowledge

Basic math

Computer skills

Open availability

Education

High school diploma or GED; University degree preferred

Job description

Taco Bell - Restaurant General Manager

SUMMARY

To profitably operate the restaurant within the practices and procedures established by TacoBell Corporation and the company. This position is responsible for cost control, customerservice, restaurant and employee appearance, building sales, maximizing profits andemployee development.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but are not limited tothe following:

• Responsible for working at the front counter to ensure quality service. Checksproduct quality and communicates with customers and assures availability.Effectively trains and coaches employees to show courtesy and handling ofcomplaints.
• Conduct meetings with team members and management team for the purpose ofplanning, training, and reviewing operations/management procedures and policies.
• Develops and maintains an acceptable level of sales. Utilizes local store marketing.
• Monitors utilities, supplies, and other cost categories to minimize impact. AnalyzesProfits and Loss statements and takes appropriate corrective action. Follows properprocedures and specifications in preparation and serving of food products. Controlsrestaurant inventory through an established inventory system.
• Use company approved labor guidelines. Develop and post labor schedules inadvance of the work week start. Adjusts labor to changes in sale volume.
• Manages restaurant cash control by making bank deposits daily. Follows the CashHandling Procedures outlined in the company's employee handbook.
• Ensure accidents and incidents are reported to Risk Management in a timelymanner. Take necessary action to minimize workers and/or unemploymentcompensation. Maintains safe work environment. Achieve highest possible rating bythe Health Department. Ensures professional restaurant and team image through rigidadherence to restaurant cleanliness, uniforms, and overall is following Taco Bell'sImage standards.
• Keeps Area Coach informed of hiring team members, approval for promotions andchanges in employee status. Process payroll accordingly. Maintains applicanttracking as per federal requirements.
• Conducts performance reviews with management team and team members.Documents in writing, corrective disciplinary action with employees or any incidentinvolving customers. Maintain team member's personnel files in accordance withfederal, state and local law. Posts all Federal and State required posters.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildingsand equipment as needed.
• Attends meetings as scheduled by Area Coach for the purpose of planning,training and reviewing operations/management procedures and policies.
• Perform all administrative paperwork as required.

QUALIFICATIONS

• A high school diploma or GED; University degree preferred
• A minimum of 2 years' supervisory experience
• Must be at least 18 years of age
• Must be Serv Safe Certified
• Knowledge of P & statements Basic math and computer skills Strong customerservice skills
• Strong skills in the areas of Communication, Leadership, and Conflict resolution
• Requires open availability

BACKGROUND CHECK

Candidates are required to pass background check and drug test criteria as a condition ofpromotion or hire to this position unless otherwise prohibited by state law.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those anemployee encounters while performing the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.

EQUIPMENT

Fryers, Thermalizer, flat top grills, split lid grills, walk in freezer, menu boards, computers,cash registers, filtering machines, steam units, holding cabinets, storage units, sodafountain hook- up station, microwave, cooking utensils, drive thru communication systems,coolers, freezers, and hot holding line

ENVIRONMENTAL CONDITIONS

• The employee is subject to environmental conditions, protection fromweather conditions, but not necessarily from temperature changes.
• The employee is subject to both inside and outside environmental conditions.
• The employee is subject to extreme cold temperatures below 32 degrees for periods oftime.
• The employee is exposed to hazards which include a variety of physical conditions,such as moving mechanical parts, electrical current, exposure to high heat ofchemicals.
• The employee is subject to one or more of the following conditions: fumes, odors,dust, mist, gases, or poor ventilation.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by anemployee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essentialfunctions.

While performing the duties of this job, the employee is regularly required to stand; use handsto handle or feel; reach with hands and arms and be able to communicate. Theemployee is frequently required to walk; stoop, kneel, crouch, and push. The employee isoccasionally required to sit and climb or balance. The employee must regularly lift and/ormove up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally liftand/or move up to 50 pounds.