Restaurant Operations Leader — Growth, Service & Profit

Taco Bell - 43411 - Dayton; Dayton (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Taco Bell Dayton is seeking a Restaurant General Manager to profitably operate the restaurant following Taco Bell Corporation standards. You will oversee cost control, customer service, appearance, sales growth, profits and staff development.

Responsibilities include front-counter service, training, local marketing, cash control, labor scheduling, safety and health compliance, payroll, and maintaining restaurant discipline and image.

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 customer service skills
• Strong skills in the areas of Communication, Leadership, and Conflict resolution
• Requires open availability

Responsibilities

• Lead front-of-house and kitchen operations to ensure quality service.
• Train and coach employees to deliver courteous service and handle customer concerns.
• Plan meetings to discuss operations, training, and policies.
• Develop sales and monitor profits; manage inventory and costs.
• Schedule labor according to forecasted sales and labor guidelines.
• Handle cash deposits and follow cash handling procedures.
• Ensure health, safety, and cleanliness standards and reporting.
• Maintain personnel records and assist with payroll.
• Attend area meetings and complete administrative tasks.

Skills

Customer service

Leadership

Communication

Conflict resolution

Open availability

18+ age requirement

Education

High school diploma or GED

University degree preferred

Serv Safe Certification

Tools

Computer skills

Job description

Taco Bell Dayton is seeking a Restaurant General Manager to profitably operate the restaurant following Taco Bell Corporation standards. You will oversee cost control, customer service, appearance, sales growth, profits and staff development.

Responsibilities include front-counter service, training, local marketing, cash control, labor scheduling, safety and health compliance, payroll, and maintaining restaurant discipline and image.