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 include:

• Ensuring cost categories including food cost, labor cost, cash, and controllable expenses are controlled to company guidelines and budgeted levels.
• Producing positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service, and food quality.
• Maintaining adequate staffing levels for all days and day parts to meet all scheduling requirements.
• Preparing and conducting crew member, shift manager, and assistant general manager performance appraisals.
• Performing the hiring process for new crew members, shift leaders, and assistant general managers.
• Coaching and counseling all crew members and managers, responsible for training and developing their team to expected certification and performance levels.
• Maintaining restaurant cleanliness and organization, following all food service sanitation guidelines and regulations.
• Ensuring compliance with all local, state, and federal laws pertaining to employment.
• Verifying the restaurant environment is safe for both employees and guests and taking corrective action when needed.
• Ensuring preventative maintenance procedures are followed for all equipment and facilities and reporting any needed repairs to the maintenance department and area coach.
• Ensuring excellent levels of guest service on all shifts and properly handling guests' complaints to facilitate repeat business.
• Providing relevant and timely feedback to the area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively managing 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 required.

Your success will be measured based on the following:

• Weekly/period restaurant performance in sales, ICOS, labor, cash, and controllable expenses.
• 5 Bells, CORE, PRCs, and food safety audit results.
• Period "3 Part P & L" results: Unit Staffing, STP 1&1 %, Annualized Turnover %, Average.
• Weekly 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 PAA.

Qualifications:

• Must be at least 18 years old or older.
• Strong preference for an internal promote who has completed all required learning zone training and certifications.
• High school diploma or GED is required.
• Possess a minimum of 6 months in a shift management or 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.
• Basic math and reading skills.
• Excellent oral and written communication skills.
• Ability to learn quickly with a can-do attitude.
• Comes to work with good hygiene.
• Has reliable transportation and able to arrive to work on time.
• Demonstrated ability to maintain financial controls and coach and train employees.
• A positive, friendly, and courteous attitude.