Restaurant Manager Hourly WA

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    "description": "<p><u><strong>Position Summary:</strong></u><br />\r\nThe Restaurant General Manager (RGM) provides overall leadership and direct supervision for&nbsp;operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and&nbsp;profitable operation of their restaurant by achieving and maintaining high standards of cleanliness,&nbsp;hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM directly&nbsp;performs hands on operational work as necessary to train employees, respond to guest service&nbsp;needs, or otherwise role model appropriate skills and behaviors in their restaurant.</p>\r\n\r\n<p><br />\r\n<u><strong>Duties and Responsibilities:</strong></u></p>\r\n\r\n<ul>\r\n\t<li>Ensures that cost categories including food cost, labor cost, cash and controllable expenses&nbsp;are controlled to company guidelines and budgeted levels.</li>\r\n\t<li>Works within their restaurant to produce positive sales growth by demonstrating&nbsp;improvement on 5 Bells, CORE, speed of service and food quality.</li>\r\n\t<li>Ensures adequate staffing levels are maintained for all days and day parts, to meet all&nbsp;scheduling requirements.</li>\r\n\t<li>Prepares and conducts crew member, shift manager, and assistant general manager&nbsp;performance appraisals.</li>\r\n\t<li>Performs the hiring process for a new crew members, shift leaders, and assistant general&nbsp;managers.</li>\r\n\t<li>Coaches and councils, all crew members and managers and are responsible for training and&nbsp;developing their team to expected certification and performance levels.</li>\r\n\t<li>&bull; Maintain the restaurant cleanliness and organization, following all food service sanitation&nbsp;guidelines and regulations.</li>\r\n\t<li>Ensures compliance with all local, state, and federal laws pertaining to employment.</li>\r\n\t<li>Verifies the restaurant environment is safe for both employees and guests and takes&nbsp;corrective action when needed.</li>\r\n\t<li>Ensures that preventative maintenance procedures are followed for all equipment and&nbsp;facilities and report any needed repairs to the maintenance department and your area&nbsp;coach.</li>\r\n\t<li>Ensures excellent levels of guest service on all shifts and properly handles guests &rsquo;complaints&nbsp;to facilitate repeat business.</li>\r\n\t<li>Provides relevant and timely feedback to their area coach on operating results, specifically&nbsp;through the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treating&nbsp;their people right and fostering a positive work environment.</li>\r\n\t<li>Preparing food as needed for guests and training purposes as well as handling the cash&nbsp;register and money when required</li>\r\n</ul>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><strong>Your success will be measured based on the following:&nbsp;</strong></p>\r\n\r\n<ul>\r\n\t<li>Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses</li>\r\n\t<li>5 Bells, CORE, PRCs and Food Safety Audit results</li>\r\n\t<li>Period &ldquo;3 Part P &amp; L&rdquo; results: Unit Staffing, STP 1&amp;1 %, Annualized Turnover %, Average&nbsp;</li>\r\n\t<li>Weekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time,&nbsp;Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper&nbsp;%, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash +/- % of Sales, Controllable %vs. Plan, PAA % vs. Plan, Actual PAA&nbsp;</li>\r\n</ul>\r\n",
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