Restaurant General Manager - Ewing

Restaurant General Manager - Ewing

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.

Key Responsibilities

• 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.

Principal 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 Responsibilities

• 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 acts as the principal interface with all vendors.

Operational Responsibilities

• 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 & Compensation

• Directs all restaurant level HR activity including hiring decisions, learning‑zone planning, performance management, employee relations and termination up to at least that level.
• Provides hands‑on training for management staff in the 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.

Knowledge, Skills and Leadership

• Customer Service Excellence
  :
  Fully aware of customer needs ensuring quality products and service; high standards of product quality and speed; attention to detail and cleanliness; proactive interaction with customers; continuous improvement; emphasis on customer experience.
• Team Leadership
  :
  Supervises others, delegates tasks, maintains control in difficult situations, provides clear direction, leads by example, stands up for what’s right, celebrates achievements, coaches staff, rewards, motivates.
• Business Savvy
  :
  Identifies problems quickly, develops solutions, manages restaurant flow, focuses team on critical issues, utilizes business tools, analyzes financial data, drives sales and margin targets.
• Team Development
  :
  Identifies staff development plans, ensures time for learning, shares knowledge, provides resources, follows up, gives feedback, conducts assessments.
• Restaurant Operations
  :
  Technically proficient in all aspects of food preparation, delivery, equipment troubleshooting, company product standards.

Educational & Experience Requirements

• High school diploma or GED.
• Supervisory experience in 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.

Working Conditions

• Work Hours:
  
  10 hours.
• Days per Week: 5 days per week.
• Indoor/Outdoor: 95% indoor, 5% outdoor.
• Extreme Temperatures:
  Ambient, near ovens and stoves.
• Noise Level: Normal.

Additional Information

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 other tasks when circumstances change.

You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Seniority Level

Director

Employment Type

Full‑time

Job Function

Management and Manufacturing

Industry

Hospitality

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