A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
As the Restaurant General Manager, you'll lead a dynamic team, handpicking and training the best crew to deliver exceptional customer experiences. Imagine the pride you'll feel in setting the gold standard that others aspire to. You'll oversee the recruitment and training of your team, guiding them towards promotions and empowering them to build successful careers. By cultivating a team of top performers, you'll create a culture that's vibrant, optimistic, and incredibly rewarding. Your success will be reflected in the achievements of your team. RGMs work a 50-hour week.
The Day-to-Day:
Recruit, onboard, and conduct orientations for top Team Members and Shift Leads, ensuring a strong, well-prepared team. Develop a comprehensive training plan, mentoring Assistant Managers, Shift Leaders, and Team Member Trainers, and overseeing the execution of all training and development initiatives. Recognize and reward outstanding Team Member performance regularly, while fostering a culture of equity, inclusion, and belonging. Address and resolve conflicts promptly, maintaining a positive work environment. Personally engage with customers, swiftly resolving any issues to ensure a positive experience. Strategically schedule staff to optimize customer service, coach the management team on the CHAMPS standards, and lead product rollout meetings to ensure successful implementation. Analyze the restaurant's financial performance, manage the budget, and develop strategies to maximize profitability without compromising the customer experience. Stay informed about competitors and aim to exceed their standards in all aspects, including digital presence and loyalty programs. Is this you? 5 years of restaurant/retail management experience. Assist with P&L management by following cash control/security procedures, maintaining inventory, managing labor, and reviewing financial reports. Ensure all employees receive proper training and resources. Champion Taco Bell's culture and values, promoting equity, inclusion, and belonging in the restaurant. Lead efforts in individual and team recognition, collaboration, and motivation. Identify and recruit exceptional talent, supporting the GM in the hiring process. Possess strong communication skills for conducting performance appraisals, taking disciplinary action, and motivating and training employees. Adhere to corporate policies, procedures, and Occupational Health and Food Safety standards.
Work-Hard, Play-Hard:
Competitive pay Bonus potential 2 weeks' vacation and additional Paid Time Off Free bachelor's degree and scholarship programs Free meals Career advancement and professional development Medical benefits from day 1 Health and wellness programs 401k retirement plan Perks! Discounts on mortgages, vehicles, cell phones, gym memberships, and more Más earth! Commitment to a sustainable future Transparent pay
Structure:
The base pay range for a Restaurant General Manager at Taco Bell is competitive, ranging from $50k to $70k annually , depending on location, experience, and qualifications. In addition, team Members may qualify for shift incentives, discounts, and other benefits as per company policies, ensuring a rewarding work experience.
