Job Description

Taco Bell Restaurant General Manager (RGM)

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

SCHEDULE(S):

• 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

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