Restaurant Manager SC

Taco Bell; South Carolina; Presencial; USD 70 000 - 100 000; Tempo integral

Resumo da oferta

Taco Bell in the United States is seeking a Restaurant General Manager to lead daily operations, ensuring cleanliness, hospitality, food quality, and speed of service. The RGM will manage staffing, training, performance reviews, and compliance while driving profitable operation.

You will train crew and managers, handle hiring, scheduling, and coaching to meet brand standards, and maintain safety and sanitation across all shifts. Strong leadership and adaptability are essential.

Qualificações

• Must be at least 18 years old.
• Internal promotion preferred from AGM role with training certifications.
• High school diploma or GED required; undergraduate degree preferred.
• Minimum 6 months in a supervisory role in service industry.
• Legal right to work in the United States.
• Open availability for all shifts.
• Excellent oral and written communication skills.
• Strong planning, organizing, and follow-up skills.
• Decision making and conflict resolution skills.
• Able to work in a fast-paced environment with rapid change.

Responsabilidades

• Control food, labor, cash and controllable expenses per budget.
• Lead staffing to meet scheduling requirements across days/parts.
• Hire, train, and evaluate crew, shift managers, and AGMs.
• Coach and develop team to achieve certification and performance goals.
• Maintain cleanliness, safety, and regulatory compliance.
• Ensure guest service excellence and handle complaints to foster repeat business.
• Provide feedback to area coach via daily calls and weekly meetings.

Conhecimentos

Staff supervision

Communication

Conflict resolution

Planning

Formação académica

HS diploma or GED

Undergraduate degree preferred

Descrição da oferta de emprego

Position Summary:The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and profitable operation of their restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM directly performs hands on operational work as necessary to train employees, respond to guest service needs, or otherwise role model appropriate skills and behaviors in their restaurant.Duties and Responsibilities:Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels.Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality.Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements.Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals.Performs the hiring process for a new crew members, shift leaders, and assistant general managers.Coaches and councils, all crew members and managers and are responsible for training and developing their team to expected certification and performance levels.• Maintain the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations.Ensures compliance with all local, state, and federal laws pertaining to employment.Verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed.Ensures that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and your area coach.Ensures excellent levels of guest service on all shifts and properly handles guests ’complaints to facilitate repeat business.Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment.Preparing food as needed for guests and training purposes as well as handling the cash register and money when requiredYour success will be measured based on the following:Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses5 Bells, CORE, PRCs and Food Safety Audit resultsPeriod “3 Part P & L” results: Unit Staffing, STP 1&1 %, Annualized Turnover %, AverageWeekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper %, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash +/- % of Sales, Controllable %vs. Plan, PAA % vs. Plan, Actual PAAKnowledge and Skill Requirements:Must be at least 18 years old or older.Strong preference for an internal promote from the AGM position who has completed all required learning zone training and certifications.High school diploma or GED is required, Undergraduate degree preferredPossess a minimum of 6 months in a supervisory role, preferably in a service-related business.Legal right to work in the United States.Have open availability and the ability to work flexible hours and all shifts as needed.Excellent oral and written communication skills.Strong planning, organizing, and follow-up skills.Excellent decision making and conflict resolution skills.Must enjoy working in a fast-paced environment and be flexible enough to deal with rapid change.Desire to develop their team and actively continue their own development.Must be able to manage time effectively and efficiently and reach objectives within specified timeframes.The duties and requirements of this position may change from time to time. The Company and their affiliates reserve the right to add or delete duties and responsibilities at the discretion of its owners/managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive