General Manager

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

Job summary

Taco Bell is seeking a Restaurant General Manager to profitably operate the restaurant in line with company practices. You will oversee front-of-house service, quality control, and daily operations to maximize sales and profits.

Responsibilities include staffing and training, scheduling, cash handling, inventory control, health and safety compliance, and maintaining brand image. The role requires leadership, reliability, and a commitment to exceptional customer service.

Qualifications

• High school diploma or GED required; bachelor’s degree preferred.
• Minimum 2 years of supervisory experience and Serv Safe certification.
• Strong math, computer, and cash handling skills; excellent communication.

Responsibilities

• Oversees front counter to ensure quality service and product availability.
• Trains and coaches employees; plans and reviews operations and policies.
• Manages labor, schedules, inventories, and cost controls to maximize profits.
• Ensures health, safety, and brand image standards are maintained.

Skills

Customer service

Leadership

Communication

Conflict resolution

Scheduling

Payroll

Training

Basic math

Computer skills

Education

High school diploma or GED

University degree preferred

Tools

POS systems

Cash handling

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

• 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 of planning, 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 proper procedures 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 in advance 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 timely manner. Take necessary action to minimize workers and/or unemployment compensation. Maintains safe work environment. Achieve highest possible rating by the Health Department. Ensures professional restaurant and team image through rigorous adherence to restaurant cleanliness, uniforms, and overall is following Taco Bell's Image standards.
• Keeps Area Coach informed of hiring team members, approval for promotions and changes in employee status. Process payroll accordingly. Maintains applicant tracking as per federal requirements.
• Conducts performance reviews with management team and team members. Documents in writing, corrective disciplinary action with employees or any incident involving customers. Maintain team member's personnel files in accordance with federal, state and local law. Posts all Federal and State required posters.
• Utilizes a preventive maintenance system, ensuring adequate repair of buildings and 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 of promotion or hire to this position unless otherwise prohibited by state law.

WORK ENVIRONMENT

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

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 from weather 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 of time.
• 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 an employee to successfully perform the essential functions of this job. Reasonableaccommodations may be made to enable individuals with disabilities to perform the essential functions. 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. The employee is frequently required to walk; stoop, kneel, crouch, and push. The employee is occasionally 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.