Please Note: You are applying for a position with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your sole employer. Franchisees are independent business owners and may offer different wages and benefits.
Position Overview: As the General Manager, you will be responsible for ensuring the efficient functioning of the restaurant while upholding the philosophy of quality, service, cleanliness, and hospitality.
Qualifications: - High school diploma or equivalent is mandatory.
- Extensive understanding of restaurant management and prior food service experience is essential.
- A valid driver's license is required.
- You must have access to a vehicle for occasional company-related travel.
- Current liability insurance in your name is necessary.
- A personal or cellular telephone is required; if you don't have one, you must acquire it within three weeks of employment.
- Strong communication skills to interact effectively with employees and customers are crucial.
- The ability to stay focused, manage stress, and maintain composure in high-pressure situations is important.
Key Responsibilities: - Ensure exceptional customer satisfaction.
- Uphold high standards of quality, service, cleanliness, and hospitality.
- Foster a positive and collaborative environment among staff and patrons.
- Enforce safety policies and procedures rigorously.
Training and Development: Typically requires one to two years of training to acquire necessary knowledge. This position is performed under general supervision and involves continuous interaction with both customers and employees.
Decision Making Authority: You will oversee all restaurant operations, including staff hiring, training, and adherence to policies and safety regulations.
Work Environment: Expect varied temperatures and sometimes high noise levels in the work area.
Impact of Mistakes: Errors may result in customer dissatisfaction and potential revenue loss.
Primary Tasks: - Assist in budget formation and management.
- Maintain adequate staffing levels.
- Implement inventory control procedures effectively.
- Provide thorough employee training focusing on quality standards.
- Conduct employee performance reviews and provide coaching.
- Collaborate with team members to ensure constant customer satisfaction.
- Prepare customer orders rapidly while adhering to quality specifications.
- Prioritize tasks, emphasizing customer service first, followed by maintenance of the dining area and workstations.
- Operate kitchen equipment safely and efficiently.
- Engage with customers courteously and respectfully.
- Report maintenance needs to the relevant department promptly.