Taco Bell
002473 - Deptford - Deptford, NJ 08096
Salary Range:
$55,000.00 - $70,000.00 Salary/year
Position Type:
Restaurant General Manager
Description Supervisor’s Title: Area Coach (AC)
Directly Supervises: Associate General Managers / Shift Managers / Hourly Crew
Basic Purpose and Objectives of the Position The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan.
Focal points include:
Driving excellence in customer service
Maintaining company standards in product and facility specifications
Supervising food handling procedures and operational processes
Exercising financial control to meet the restaurant profit margin targets
Selecting, training, developing and motivating employees
The RGM directly performs hands‑on operational work (as necessary) to train employees, respond to customer service needs or otherwise role‑model appropriate skills and behavior in the restaurant.
Principle Accountabilities Customer Satisfaction / Product Quality
Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
Drives customer‑focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
Tracks, analyzes and resolves sources of customer complaints.
Ensures that food safety standards are met.
Financial
Develops and drives restaurant annual operating plan.
Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
Develops store CAPEX requests and is the principle interface with all vendors.
Operations
Ensures that facilities and equipment are maintained to company standards.
Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards.
Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.
Oversees development and revision of weekly management and crew schedules.
Human Resources
Directs all restaurant‑level HR activity including:
Personal accountability for crew hiring decisions
Learning Zone planning and execution
Performance management
Compensation
Employee relations issues up to and including termination
Provides hands‑on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher‑level responsibilities.
Develops and monitors staffing plans and directs crew sourcing activities.
Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations.
Success Measures
Achievement of restaurant annual operating plan
Margin improvement over previous year sales growth
Weekly/period restaurant performance in sales, labor, ICOS and controllables
PRC results and OSAT scores
Learning Zone certification levels, crew turnover and staffing levels
Qualifications Knowledge and Skill Requirements
Delivers Excellence in Customer Service : Fully aware of customer needs, ensuring quality products and service, upholding high standards of product quality and speed, maintaining a clean and professional environment, engaging customers proactively, continuously improving the customer experience, and utilizing customer feedback tools.
Team Leadership : Supervises others, coordinates work, delegates appropriately, maintains control in difficult situations, provides clear direction and authority, leads by example, communicates goals, coaches regularly, and rewards achievements.
Business Savvy : Quickly identifies problems, develops and implements solutions, manages restaurant flow, focuses the team on critical business issues, uses business tools, analyzes financial data, identifies trends, and achieves sales and margin targets.
Team Development : Identifies staff development needs, provides coaching, offers resources, and conducts formal assessments of progress.
Restaurant Operations : Proficient in all aspects of food preparation, production, delivery, food safety, equipment troubleshooting, and company product standards.
Educational Attainment / Experience Requirements
High school diploma or GED.
Supervisory experience in a food service or retail environment.
Demonstrated ability to maintain financial controls and coach hourly employees.
Proven ability to drive customer satisfaction, financial performance and employee satisfaction.
Pay and Benefits Restaurant General Manager
Salary: $55,000 to $70,000
PTO: 4.0 hours per pay period (13 days per year). After five (5) years of continuous service, 5.54 hours per pay period (18 days per year).
Eligible for medical, dental and health insurance.
Short‑term and long‑term disability after 90 days of employment.
Eligible for performance bonus if store achieves desired goals.
Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is the most accurate list for the current job. The company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).
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Salary Range:
$55,000.00 - $70,000.00 Salary/year
Position Type:
Restaurant General Manager
Description Supervisor’s Title: Area Coach (AC)
Directly Supervises: Associate General Managers / Shift Managers / Hourly Crew
Basic Purpose and Objectives of the Position The Restaurant General Manager (RGM) provides overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan.
Focal points include:
Driving excellence in customer service
Maintaining company standards in product and facility specifications
Supervising food handling procedures and operational processes
Exercising financial control to meet the restaurant profit margin targets
Selecting, training, developing and motivating employees
The RGM directly performs hands‑on operational work (as necessary) to train employees, respond to customer service needs or otherwise role‑model appropriate skills and behavior in the restaurant.
Principle Accountabilities Customer Satisfaction / Product Quality
Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards.
Drives customer‑focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
Tracks, analyzes and resolves sources of customer complaints.
Ensures that food safety standards are met.
Financial
Develops and drives restaurant annual operating plan.
Analyzes sales, labor, inventory and controllables on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
Develops store CAPEX requests and is the principle interface with all vendors.
Operations
Ensures that facilities and equipment are maintained to company standards.
Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards.
Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.
Oversees development and revision of weekly management and crew schedules.
Human Resources
Directs all restaurant‑level HR activity including:
Personal accountability for crew hiring decisions
Learning Zone planning and execution
Performance management
Compensation
Employee relations issues up to and including termination
Provides hands‑on training for management staff in Learning Zone and develops all Shift Managers and Assistant General Managers to assume higher‑level responsibilities.
Develops and monitors staffing plans and directs crew sourcing activities.
Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations.
Success Measures
Achievement of restaurant annual operating plan
Margin improvement over previous year sales growth
Weekly/period restaurant performance in sales, labor, ICOS and controllables
PRC results and OSAT scores
Learning Zone certification levels, crew turnover and staffing levels
Qualifications Knowledge and Skill Requirements
Delivers Excellence in Customer Service : Fully aware of customer needs, ensuring quality products and service, upholding high standards of product quality and speed, maintaining a clean and professional environment, engaging customers proactively, continuously improving the customer experience, and utilizing customer feedback tools.
Team Leadership : Supervises others, coordinates work, delegates appropriately, maintains control in difficult situations, provides clear direction and authority, leads by example, communicates goals, coaches regularly, and rewards achievements.
Business Savvy : Quickly identifies problems, develops and implements solutions, manages restaurant flow, focuses the team on critical business issues, uses business tools, analyzes financial data, identifies trends, and achieves sales and margin targets.
Team Development : Identifies staff development needs, provides coaching, offers resources, and conducts formal assessments of progress.
Restaurant Operations : Proficient in all aspects of food preparation, production, delivery, food safety, equipment troubleshooting, and company product standards.
Educational Attainment / Experience Requirements
High school diploma or GED.
Supervisory experience in a food service or retail environment.
Demonstrated ability to maintain financial controls and coach hourly employees.
Proven ability to drive customer satisfaction, financial performance and employee satisfaction.
Pay and Benefits Restaurant General Manager
Salary: $55,000 to $70,000
PTO: 4.0 hours per pay period (13 days per year). After five (5) years of continuous service, 5.54 hours per pay period (18 days per year).
Eligible for medical, dental and health insurance.
Short‑term and long‑term disability after 90 days of employment.
Eligible for performance bonus if store achieves desired goals.
Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is the most accurate list for the current job. The company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).
#J-18808-Ljbffr