Title: Restaurant General Manager

Reports To: Area Coach or Sr. Area Coach

Division: Operations

Classification: Salaried Exempt

Supervises: Assistant General Managers, Shift Leaders & Team Members

Position Summary:

The Restaurant General Manager provides overall leadership and direct supervision for operations of an individual Taco Bell unit. They are accountable for the organized, efficient and profitable operation of their restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality and speed of service. The RGM directly performs hands-on operational work as necessary to train employees, respond to guest service needs or otherwise role model appropriate skills and behaviors in their restaurant.

Duties and Responsibilities:

1. Ensures cost categories, i.e. food cost, labor cost, cash and controllable expenses are controlled to company guidelines/budgeted levels

2. Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE and Speed of Service (SOS) and food quality

3. Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements

4. Prepares and conducts crew member, shift manager and assistant general manager performance appraisals

5. Coaches and counsels all crew members and managers and is responsible for training and developing their team to expected certification and performance levels

6. Ensures the restaurant is clean and organized and that all foodservice sanitation guidelines/regulations are met

7. Ensures compliance with all local, state and federal laws pertaining to employment

8. Ensures the restaurant environment is safe for both employees and guests and takes corrective action when needed

9. Ensures that preventative maintenance procedures are followed for all equipment/facilities and reports any needed repairs to the maintenance department/vendor

10. Ensures excellent levels of guest service on all shifts and properly handles guest complaints/concerns to facilitate repeat business

1. Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings
2. Effectively manages turnover by practicing effective selection and training and by treating their people right

Success Measures:

• Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses
• 5 Bells, CORE, PRCs and Food Safety Audit results
• Period “3 Part P & L” results: Unit Staffing, STP 1&1 %, Annualized Turnover %, Average Weekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time, Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper %, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash /- % of Sales, Controllable % vs. Plan, PAA % vs. Plan, Actual PAA %

Knowledge and Skill Requirements:

• Strong preference for internal promote from AGM position who has completed all training and Food Safety certification
• Undergraduate degree preferred, high school diploma required
• Excellent oral and written communication skills
• Must possess a minimum of six months, management/supervisory experience preferably in a service related business
• Excellent planning, organizing and follow-up skills
• Strong decision making and conflict resolution skills
• Must enjoy working in a fast paced environment and be flexible enough to deal with rapid change
• Strong desire to develop their team and actively continue their own development
• Must be able to manage your time effectively and reach objectives within specified time frames

The duties of this position may change from time to time. The Company reserves the right to add or delete duties and responsibilities at the discretion of its managers or franchisor. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.