Restaurant General Manager Taco Bell Rotterdam

Summary

Reporting to the Area coach, the Restaurant General Manager (RGM) is a leader who is able to build and develop a team of top performers by training and developing skills; providing clear, consistent direction, and recognizing individual and team contributions. In this role you will oversee recruiting, training, management, P&L, and overall operations of a Fortune 500 franchisee owned restaurant to ensure excellent customer service, high quality foods, people development, food safety, store cleanliness, and profitability.

Role

The Restaurant General Manager (RGM) has two primary objectives: responsibility for the efficient and profitable operation of the entire restaurant, and building a strong team that consistently provides customers great food in a clean environment with a friendly smile and welcoming store environment.

Priority #1: Deliver Great Operating Results

• Achievement of consistent operational excellence by meeting or exceeding sales goals versus budget, including participation in marketing programs

• Provide fast, friendly, accurate service, excellent customer service, and meet and/or exceed both company and customer expectations

• Ensuring compliance of corporate policies and procedures are met at all times

• Efficient scheduling of labour, and maintaining proper inventory levels to meet daily sales projections

• Maintain the highest standards of all local health and safety codes at all times

• Pro-active maintenance of equipment, and store facility through the use of a preventative maintenance program

• Take action without being told, goes beyond what is simply required and maintains a high activity level

Priority #2: Build an Exceptional Team

• Recruiting, hiring and developing Team Members and Shift Leads, conducting new hire orientation and developing the training plan for each new hire

• Build and develop a high performance team through mentoring, coaching, and performance management that maximizes staff retention and creates opportunities for individuals to become leaders grow into much bigger roles

• Engaging in clear, consistent communications with restaurant staff on an on-going basis, to ensure continual improvement of Quality, Service, and Cleanliness that facilitates

• Fosters a working environment that reflects the brand’s culture and values

• Demonstrating respect for individual employees and showing appreciation for their efforts and contributions by providing timely constructive and complementary performance feedback

Priority #3: Ensure Consistent Customer Satisfaction

• Role model “Customer Mania” in the restaurant

• Understand how customers are viewing your restaurant

• Coach your staff to ensure they consistently deliver CHAMPS

• Work with your staff to identify and develop strategies to address opportunities

• Know how your restaurant compares with competitors and strive to be the best

• Resolve Customer complaints quickly while maintaining positive Customer relations

• Demonstrate a positive and enthusiastic attitude with co-workers and customers

Requirements

• A career minded, team player who has the desire to advance their career potential

• Experienced in guest and customer service, employee management, business and financial management, and people motivation

• Maintaining and driving high standards and expectations around food quality, customer service, food safety, and store cleanliness by empowering restaurant staff

• Having a clear understanding of and the ability to perform every job in the restaurant

• Dedicated to providing the highest food quality and 100% customer satisfaction and service

• Exceptional team building capability, and facilitation skills

• Ensures complete and timely execution of corporate & local marketing programs

• Ensures a safe working and customer experience environment

• Understand the importance of recognition and how to motivate different individuals

• Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin

• Able to tolerate standing, walking, lifting up to 25kg. and bending during 80% of shift time

Qualifications

• 2-4 years supervisory experience in food service environment, including Profit and Loss responsibility

• Relevant business degree and/or industry qualification certifications

• Basic business math and accounting skills, and strong analytical/decision-making skills

• Strong leadership and team building skills

• Good communication skills, and strong interpersonal and conflict resolution skills

• Strong organization skills, with the ability to manage multiple tasks simultaneously

• Excellent written and oral communication skills in both Dutch and English

• Knowledge of Microsoft Office – Word, Excel, PowerPoint, and Outlook

• Must be authorised to both live and work in the Netherlands