What are the responsibilities and job description for the Restaurant Operations Manager position at Taco Bell?
Job Summary:
The Restaurant General Manager is a leadership role that oversees the overall performance of a Taco Bell restaurant. This individual is responsible for driving customer satisfaction, financial performance, and employee satisfaction. The ideal candidate will have supervisory experience in a food service or retail environment and be able to maintain financial controls and coach and train hourly employees.
Key Responsibilities:
• 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 Performance:
• 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 is the principle interface with all vendors.
Operations Management:
• 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:
• Directs all restaurant-level HR activity, including crew hiring decisions, Learning Zone planning and execution, performance management, compensation, employee relations issues up to and including termination.
• Provides hands-on training for management staff in 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.
Qualifications:
• High school diploma or GED.
• Supervisory experience in either a food service or retail environment.
• Demonstrates ability to maintain financial controls and coach and train hourly employees.
• Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
The Restaurant General Manager is a leadership role that oversees the overall performance of a Taco Bell restaurant. This individual is responsible for driving customer satisfaction, financial performance, and employee satisfaction. The ideal candidate will have supervisory experience in a food service or retail environment and be able to maintain financial controls and coach and train hourly employees.
Key Responsibilities:
• 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 Performance:
• 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 is the principle interface with all vendors.
Operations Management:
• 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:
• Directs all restaurant-level HR activity, including crew hiring decisions, Learning Zone planning and execution, performance management, compensation, employee relations issues up to and including termination.
• Provides hands-on training for management staff in 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.
Qualifications:
• High school diploma or GED.
• Supervisory experience in either a food service or retail environment.
• Demonstrates ability to maintain financial controls and coach and train hourly employees.
• Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
