Restaurant General Manager (RGM)Ampler dba Taco Bell is seeking a Restaurant General Manager (RGM). Schedules include:

6:00am - 11:00am

11:00am - 2:00pm

2:00pm - 5:00pm

5:00pm - 8:00pm

8:00pm - 11:00pm

8:00pm - 3:00am

11:00pm - 3:00am

Job Description

The Restaurant General Manager (RGM) is an advanced level classification responsible for high volume restaurants of or exceeding $1.5 million. Incumbent excels in leadership, executes effective bench planning, independently performs management duties by shaping the culture of the restaurant, drives customer satisfaction, maintains process/discipline around the P&L, and drives excellence around core operation procedures to run Premier Operations. The incumbent sets expectations and coaches the team on how to achieve and maintain expectations, ensures that team members and the management team are properly trained and developed, completes and executes the bench plan process and manages the restaurant budget. The Restaurant General Manager (RGM) has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RGM leads the restaurant management team and oversees the financial controls, operations, people development, and full compliance adhering to AG Bells and Taco Bell. The RGM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Coach (AC), and directly manages Assistant Manager, Shift Supervisors, and Team Members. This position interacts with restaurant Team Members, Restaurant Management, Area Coaches, members of the field operations team, outside vendors, but most importantly - our guests!

Responsibilities

Ensuring Consistent Customer Satisfaction

Personally demonstrates positive interaction with customers

• Ensures that customer issues are resolved immediately
• Coaches the Management Team on the proper execution of CHAMPS
• Takes accountability for driving CHAMPS Scores
• Coaches the Management Team on scheduling to ensure the right number of people, at the right time and in the right place to take care of customer needs
• Coaches the Management Team to ensure the highest standards of food quality, food safety, restaurant safety and Brand Audit Readiness
• Has knowledge of area competitors and can be

Best On The Block

Developing People

Conducts Team Member Orientation

Completes and executes the bench plan process effectively

Uses Learning Zone and other training resources to build and retain strong teams

Follows up to ensure Team Member training is completed and current

Recruits and selects Great Team Members

Collaborates with the Management Team to evaluate and develop Team Members

Develops R2, AGM1, AGM2 and AGM3 candidates

Builds capability and flexibility through cross training

Talks about career opportunities with the team

Leadership and Culture

Demonstrates positive energy to drive and motivate the team

Sets and maintains high standards

Acts as a mentor to the Management Team and Team Members

Champions and role models How We Win Together (HWWT) and Achieving Breakthrough Results (ABR) culture within the store

Inspires team to achieve goals and enjoy their job

Coaches the team to resolve problems rather than reacting to them

Determines ways to make the restaurant a great place to work

Drives team to improve restaurant performance

Decision Making

Possesses strong analytical/decision making skills

Is quick to see core issues in complex situations

Explores, analyzes and responds to issues and determine solutions

Addresses broader restaurant problems beyond shift issues

Empowers the Management Team to make decisions and solve problems

Communication

Communicates effectively with Customers, Team Members, AGMs and AC

Displays strong oral/written communication skills

Displays strong interpersonal/conflict resolution skills

Provides clear direction

Communicates goals and strategies to the team and AC

Recognition

Utilizes and encourage recognition tools to show appreciation to the team

Creates incentives and contests to challenge the team to reach goals

Encourages Team Members and Managers to recognize and appreciate others

Plans and executes store level recognition program

Time Management

Plans and organizes so that all Brand processes and routines are completed during the shift

Focuses restaurant team on priorities

Delegates work and follows up ensuring completion

Completes additional work as assigned by AC

Act Like an Owner

Controls Profit & Loss management by following Brand procedures

Manages restaurant budget

Ensures staffing levels are in place to grow top line sales

Oversees proper product preparation, rotation, portioning, cooking and holding times

Analyzes the financial performance of the restaurant to understand trends and how the restaurant compares with competitors

Oversees facility maintenance and ensures health and safety standards are followed at all times

Work Perks & Benefits Package Includes:

Competitive pay

4 weeks PTO for qualified managers (PTO accrues on first day)

2 paid volunteer days per year

Development bonus

Medical w/ HAS & FSA option

Prescription discounts

Dental

Vision

Life & Disability

Pet insurance

Legal Shield Identify Theft

Free meals

Unlimited drinks

Same day instant-pay options

Recognition awards

Flexible schedules

Growth opportunities

Annual performance reviews

Paid GED programs

Incentive contests

Community volunteer events

Medical and dental for qualifying Team Members

Live Mas Scholarship

Discounts - cell phone bills, clothes, restaurants, prescriptions

Shoes for Crews employee payroll deduction plan

Monthly bonus plan

Audit bonus

Qualifications

Previous management or 2

• years of customer service / fast food experience

High School Diploma, GED, College, or University diploma

2

years supervisory experience in either a food service or retail environment, including Profit and Loss responsibility

Strong leadership and communication skills

Basic business math and accounting skills, and strong analytical/decision-making skills

A track record of people development

Reliable transportation

Good communication skills

Must pass background check criteria and drug test

Safety-focused, punctual, team oriented, respectful, and motivated

Must be open to work weekends and holidays as needed

Arrive to work on time

Flexible scheduling

Follow procedures regarding operation of restaurants equipment