Restaurant General Manager

Taco Bell - 30491 - Concord; Concord (CA); On-site; USD 60,000 - 80,000; Full time

Job summary

Taco Bell Concord is seeking a Restaurant General Manager to profitably operate the restaurant in line with Taco Bell Corporation standards. You will drive cost control, customer service, and employee development while building sales and ensuring a safe, clean environment.

The role requires leadership, strong communication, and the ability to train and coach staff, manage labor, and review P&L statements. Open availability and a Serv Safe certification are needed.

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 & L statements
• Basic math and computer skills
• Strong customer service skills
• Strong skills in Communication, Leadership, and Conflict resolution
• Requires open availability

Responsibilities

• Work the front counter to ensure quality service and train staff.
• Conduct meetings with team members and management for planning and training.
• Develops and maintains sales; utilize local store marketing.
• Monitors utilities, supplies, and other costs; analyze profits and losses.
• Develop and post labor schedules; adjust labor to volume changes.
• Manage restaurant cash control and daily deposits; follow cash procedures.
• Maintain health and image standards; ensure cleanliness and uniforms.
• Maintain personnel files and assist with hiring and promotions.
• Attend district meetings to plan and review operations and policies.
• Perform administrative paperwork and maintenance tasks.

Skills

Customer service

Leadership

Communication

Conflict resolution

Open availability

Education

High school diploma or GED

University degree preferred

Job description

RESTAURANT GENERAL MANAGER

SUMMARY

To profitably operate the restaurant within the practice and procedures established by Taco Bell Corporation and the company. This position is responsible for cost control, customer service, restaurant and employee appearance, building sales, maximizing profits and employee development.

ESSENTIAL DUTIES AND RESPONSIBILITIES include, but not limited to the following:

• Responsible for working the front counter to ensure quality service. Checks product quality and communicates with customers and assures availability. Effectively trains and coaches employees to show courtesy and handling of complaints.
• 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. Analyzes Profits and Loss statements and takes appropriate corrective action. Follows proper procedures and specifications in preparation and serving of food products. Controls restaurant inventory through an established inventory system.
• Use company approved labor guidelines. Develops and post labor schedules in advance of work week start. Adjusts labor to changes in sale volume.
• Manages restaurant cash control by making bank deposits daily. Follows the Cash Handling Procedures outlined in the company’s employee handbook.
• Ensures 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 rigid adherence to restaurant cleanliness, uniforms, and overall is following BKC’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 District Manager for the purpose of planning, training and reviewing operations/management procedures and policies.
• Performs 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 & L statements

Basic math and computer skills

Strong customer service 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. Reasonable accommodations 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, soda fountain hook up station, microwave, cooking utensils, drive thru communication systems, coolers, freezers, and hot holding line

ENVIRONMENTAL CONDITIONS

• The employee is subject to inside environmental conditions, protection from weather conditions, but not necessarily from temperature changes.
• The employee is subject to both environmental conditions; work activities occur both inside and outside.
• The employee is subject to extreme cold temperatures below 32 degrees for periods of time.
• The employee is exposed to hazards which includes a variety of physical conditions, such as moving mechanical parts, electrical current, exposure to high heat of chemicals.
• 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. Reasonable accommodations 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 hands to 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/or move up to 10 pounds, frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds.