Restaurant Operations Manager

4 weeks ago

Enola, Pennsylvania, United States Taco Bell Full time
Job Title: Restaurant General Manager

Job Summary:

The Restaurant General Manager is responsible for providing overall leadership and direct supervision of operations in an individual restaurant to ensure that the restaurant meets or exceeds its annual operating plan. This includes 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, and selecting, training, developing, and motivating employees.

Key Responsibilities:
  • Customer Satisfaction/Product Quality:
    • Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards.
    • Drive 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.
    • Track, analyze, and resolve sources of customer complaints.
    • Ensure that food safety standards are met.
  • Financial:
    • Develop and drive restaurant annual operating plan.
    • Analyze sales, labor, inventory, and controllables on a continual basis and take corrective action to meet or achieve margin and sales growth targets.
    • Train and mentor subordinates on financial analyses and profitability tips for the restaurant.
    • Develop store CAPEX requests and be the principle interface with all vendors.
  • Operations:
    • Ensure that facilities and equipment are maintained to Company standards.
    • Monitor inventory, food preparation, and order fulfillment daily to ensure adherence to Company standards.
    • Establish restaurant speed with service (SWS) targets, monitor performance, and resolve bottlenecks to achieve SWS goals.
    • Oversee development and revision of weekly management and crew schedules.
  • Human Resources:
    • Direct all restaurant-level HR activity, including personal accountability for crew hiring decisions, learning zone planning and execution, performance management, compensation, employee relations issues up to and including termination, and providing hands-on training for management staff in learning zone and developing all shift managers and assistant general managers to assume higher-level responsibilities.
    • Develop and monitor staffing plans and direct crew sourcing activities.
    • Manage 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.
Requirements:
  • Knowledge and Skill Requirements:
    • Deliver excellence in customer service by being fully aware of customer needs and ensuring they receive quality products and service.
    • Supervise others and efficiently coordinate their work, delegate tasks to the most appropriate member of staff, and remain in control in difficult situations.
    • Communicate restaurant goals and a motivating vision, link individual performance to achieving restaurant goals, and demonstrate principled leadership and sound business ethics.
    • Regularly coach staff to drive performance against objectives, provide ongoing, constructive feedback, and demonstrate passion, enthusiasm, and intensity in work.
  • Educational Attainment/Experience Requirements:
    • High school diploma or GED.
    • Supervisory experience in either a food service or retail environment.
    • Demonstrate ability to maintain financial controls and coach and train hourly employees.
    • Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.

Disclaimer: The list of requirements, duties, and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change.

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