The Taco Bell Restaurant General Manager is the leader of the TEAM who establishes the tone of the work environment, and the level of customer hospitality. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. Key responsibilities include finding, hiring and developing employees, conducting new hire orientation and developing the training plan for each new hire. You’re also responsible for scheduling and deploying the Team correctly, addressing performance issues, assisting in the resolution of customer issues and managing the restaurant budget and financial plans. A successful candidate will have strong leadership and communication skills, a track record of people development, and a positive attitude. If you want to build a great career, Taco Bell is the place to learn, grow and succeed!
Recruiting, Training, Supervising and Develop staff according to brand Standards.
Maintain safe working conditions
Maintain appropriate staffing levels in accordance with the allocated budgets and as required by Sales demands.
Maintain proper documentations and perform administrative work in accordance with the State and Local Laws.
Agreeing and Managing Budgets.
Planning of Menus, Pricing and executing new experiences and LTO’s in accordance to brand and company standards.
Ensuring Compliance with Licensing, Hygiene, Health and Safety Legislations and/ or guidelines.
Ensure all food safety procedures are strictly adhered in accordance to sanitary regulations.
Promoting and Marketing business.
Audit inventory levels to ensure product availability, and order products as necessary. Proper management and overseeing of Inventory levels by doing counts according to brand and company standards to ensure appropriate levels are stocked.
Ordering Supplies as needed.
Handling Customer Inquiries and complaints in accordance to Brand and Company Standards
Handle complaints, conflicts, questions, and suggestions from restaurant employees.
Develop staff and ensure there are no conflicts.
Preparing P&Ls to assess and ensure profitability of the restaurants.
Achieve and maintain financial targets for Incremented Sales, Food Cost and Labor cost
Liaising with customers, employees, suppliers, licensing authorities and local authorities.
Constantly making improvements to the running of the business and developing of the restaurants.
Ensure SMG (VOC) are always at and above Brand Standards.
Ensure Health Department and C.O.R.E. Inspections are in compliance and at given targets.
Follow company policies and procedures regarding the handling of cash, property, products and equipment.
Maintain and perform day to day operations and functions in strict adherence and in compliance with Company, State and Local Laws & Policies.
Strong communicator with excellent interpersonal skills.
Customer service-oriented attitude.
Ability to work independently, as well as lead, manage, and motivate a team.
Willingness to work in a fast-paced environment and stay cool under pressure.
Analytical skills and a solid understanding of business management practices and strategies.
Acute financial management skills.
Keen problem solver eager to tackle challenges in an organized and strategic manner.
Minimum of a high school diploma or equivalent is required. An Associate’s or Bachelor’s degree is preferred.
5+ years of experience working in a restaurant environment.
Candidates with prior experience as a manager are preferred.
Proven track record of providing excellent customer service.
Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and team members.
Familiarity with restaurant management software and ability to quickly learn and adapt minor updates.
This Job requires handling of a low volume restaurant in an urban environment located in the city of Philadelphia.
Should be able to and available to work 50+ Hours a week.
Job Type: Full-time
Salary: $35,000.00 to $40,000.00 /year