Job Overview
Compensation
Hourly
Range $24.00 - $27.23
Benefits
Health Insurance
Dental Insurance
Paid Time Off
employee discount
401(k) Plan
Training and Development
flexible scheduling
Job Description
Taco Bell is a globally recognized fast-food restaurant chain renowned for its innovative Mexican-inspired menu and commitment to delivering exceptional customer experiences. As a leader in the quick-service restaurant industry, Taco Bell operates thousands of units worldwide, serving millions of customers daily with a focus on quality, speed, and hospitality. The company fosters a culture of inclusiveness, innovation, and leadership development, making it an attractive employer for individuals seeking growth and advancement in the food service sector.
The Restaurant General Manager (RGM) at Taco Bell plays a pivotal role in the success and growth of an individual restaurant location. This full-time leadership position demands a hands-on approach to managing operations, ensuring the highest standards of cleanliness, food quality, hospitality, and efficient service. The RGM is responsible not only for the day-to-day operation of the restaurant but also for inspiring, training, and developing a team committed to excellence and customer satisfaction. The role requires a strategic focus on profitability, operational control, and team motivation to achieve and exceed financial and service goals.
Within this role, the RGM must skillfully balance multiple responsibilities including staff supervision, budget management, regulatory compliance, and guest relations. By maintaining rigorous cost controls on food, labor, and other operational expenditures, the manager ensures the restaurant meets company budget targets. Growth in sales is driven by consistent improvements in operational metrics such as speed of service, food quality, and overall guest experience, often measured by key performance indicators like the "5 Bells" and CORE initiatives.
The RGM also leads recruitment efforts, including hiring and performance assessments of crew members and managerial staff, fostering a positive and productive work environment. They are accountable for maintaining comprehensive training programs to ensure all team members achieve required certifications and service standards. Compliance with food safety and sanitation regulations is a critical part of the role, alongside ensuring the facility is a safe environment for both employees and guests.
In the hands-on aspect of the job, the General Manager may be involved in food preparation, cash handling, and customer interactions to set a performance example and address immediate operational needs. Effective communication with area coaches and participation in daily and weekly meetings allow the manager to stay aligned with broader company goals and operational adjustments.
Overall, this position offers a dynamic opportunity for individuals with strong leadership skills, a passion for the hospitality sector, and a result-driven mindset to advance their career within an established and respected global brand. The company values a positive, friendly, and courteous attitude along with a commitment to operational excellence and team development. The role’s demands require flexibility, reliability, and the ability to thrive in a fast-paced environment, making it an ideal career path for motivated leaders in the restaurant industry.
The Restaurant General Manager (RGM) at Taco Bell plays a pivotal role in the success and growth of an individual restaurant location. This full-time leadership position demands a hands-on approach to managing operations, ensuring the highest standards of cleanliness, food quality, hospitality, and efficient service. The RGM is responsible not only for the day-to-day operation of the restaurant but also for inspiring, training, and developing a team committed to excellence and customer satisfaction. The role requires a strategic focus on profitability, operational control, and team motivation to achieve and exceed financial and service goals.
Within this role, the RGM must skillfully balance multiple responsibilities including staff supervision, budget management, regulatory compliance, and guest relations. By maintaining rigorous cost controls on food, labor, and other operational expenditures, the manager ensures the restaurant meets company budget targets. Growth in sales is driven by consistent improvements in operational metrics such as speed of service, food quality, and overall guest experience, often measured by key performance indicators like the "5 Bells" and CORE initiatives.
The RGM also leads recruitment efforts, including hiring and performance assessments of crew members and managerial staff, fostering a positive and productive work environment. They are accountable for maintaining comprehensive training programs to ensure all team members achieve required certifications and service standards. Compliance with food safety and sanitation regulations is a critical part of the role, alongside ensuring the facility is a safe environment for both employees and guests.
In the hands-on aspect of the job, the General Manager may be involved in food preparation, cash handling, and customer interactions to set a performance example and address immediate operational needs. Effective communication with area coaches and participation in daily and weekly meetings allow the manager to stay aligned with broader company goals and operational adjustments.
Overall, this position offers a dynamic opportunity for individuals with strong leadership skills, a passion for the hospitality sector, and a result-driven mindset to advance their career within an established and respected global brand. The company values a positive, friendly, and courteous attitude along with a commitment to operational excellence and team development. The role’s demands require flexibility, reliability, and the ability to thrive in a fast-paced environment, making it an ideal career path for motivated leaders in the restaurant industry.
Job Requirements
- Must be at least 18 years old or older
- high school diploma or GED is required
- possess a minimum of 6 months in a shift management or supervisory role preferably in a service-related business
- legal right to work in the United States
- have open availability and the ability to work flexible hours and all shifts as needed
- basic math and reading skills
- excellent oral and written communication skills
- ability to learn quickly with a can-do attitude
- comes to work with good hygiene
- has reliable transportation and able to arrive to work on time
- demonstrated ability to maintain financial controls and coach and train employees
- positive, friendly, and courteous attitude
Job Qualifications
- High school diploma or GED
- minimum of 6 months in a shift management or supervisory role preferably in a service-related business
- legal right to work in the United States
- excellent oral and written communication skills
- ability to learn quickly with a can-do attitude
- demonstrated ability to maintain financial controls and coach and train employees
- positive, friendly, and courteous attitude
Job Duties
- Ensures that cost categories including food cost, labor cost, cash and controllable expenses are controlled to company guidelines and budgeted levels
- works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality
- ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements
- prepares and conducts crew member, shift manager, and assistant general manager performance appraisals
- performs the hiring process for new crew members, shift leaders, and assistant general managers
- coaches and councils all crew members and managers and responsible for training and developing their team to expected certification and performance levels
- maintain the restaurant cleanliness and organization, following all food service sanitation guidelines and regulations
- ensures compliance with all local, state, and federal laws pertaining to employment
- verifies the restaurant environment is safe for both employees and guests and takes corrective action when needed
- ensures that preventative maintenance procedures are followed for all equipment and facilities and report any needed repairs to the maintenance department and area coach
- ensures excellent levels of guest service on all shifts and properly handles guest complaints to facilitate repeat business
- provides relevant and timely feedback to their area coach on operating results through the daily call procedure and weekly area meetings
- effectively manages turnover by practicing effective selection and training and fostering a positive work environment
- prepares food as needed for guests and training purposes as well as handling the cash register and money when required
Job Location
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