POSITION TITLE: GENERAL MANAGER
REPORTS TO: President; Area Director
EXEMPTION STATUS: Salaried
Direct the operation and maintenance of assigned restaurant in accordance with established policies and procedures. Responsible for the development and implementation of tactics to optimize restaurant sales and cash flow while ensuring adherence to quality, cleanliness, and guest service standards.
Responsible for restaurant’s performance levels in the areas of brand delivery, sales, cash flow and controllable costs. Identifies and resolves problem areas in conjunction with the restaurant team.
Directs restaurant team regarding effective utilization of resources to achieve desired performance results in the areas of quality, guest service, food cost, labor hours, safety (OSHA), security, cleanliness, and product preparation. Coaches restaurant team in devising means to improve performance.
Responsible for training and development programs and the recruitment and hiring of all restaurant employees. Evaluates performance and approves salary increases, approves disciplinary action and/or termination. Ensures the successful development of the entire restaurant team for promotional opportunities.
Ensures restaurant compliance with all state, federal and local laws and regulation in the areas of health, safety, labor and employment, as well as Company Policies and Procedures.
Maintains restaurant equipment/facility including: makes independent decisions regarding equipment repairs; contacts approved outside vendors; approves invoices within dollar authority and follows-up on costs and/or questions with vendors; recommends required capital maintenance expenditures; and provides input in the capital budgeting process.
Communicates with Area Director/Area Manager regarding corporate business objectives, issues, and requirements. Discusses restaurant issues with Area Director/Area Manager and make recommendations to enhance restaurant operations.
Plans, coordinates, and implements restaurant marketing activities in the local community to promote Del Taco products, service, and to enhance community relations through special promotions, sponsorships and local advertising. Contacts Field Marketing Manager for assistance.
Performs administrative tasks including; assures safety meetings are conducted, completes personnel paperwork, conducts employee orientation, performs restaurant and employee audits, creates management schedule and approves work schedule changes and time off requests, performs register and full store cash audits, makes bank deposits, approves product and supply orders, reports work injuries, initiates restaurant adjustments for new products, maintains petty cash, and approves unit physical inventory.
Trains restaurant personnel on new product introductions and operational systems to ensure successful implementation of all changes. Communicates all pertinent Del Taco information to restaurant personnel.
Direct: Assistant General Manager, Shift Leaders, Team Members
Ability to be self-reliant in an empowered environment, delegate duties and responsibility to restaurant staff and provide coaching and counseling on effective management and operational practices. Must possess excellent leadership skills.
Excellent oral and written communication skills to effectively communicate with management, corporate staff, and restaurant employees and guests.
Ability to travel to assigned restaurant locations and operate all work stations. Work requires standing and walking 65-75% of the time.
Education: High school diploma or equivalent.
Experience: 3 - 5 years of experience in QSR industry/full service concept or 3-5 years of experience within Del Taco management