Manager - Taco Johns - Parshall

You are applying for work at an independently owned and operated franchise of Taco John's International. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wages and benefit programs, which will vary from location to location.

General Manager

Position Summary:

Maintains overall management responsibilities for the restaurant to ensure that the restaurant is operated in a profitable, efficient and businesslike manner. Directs, coordinates and participates in food preparation, assembly of food orders, and collecting of monies from customers. Interviews, hires, trains personnel and coordinates activities of co-workers. Responsible for planning, scheduling, budgeting, financial reporting and inventory control.

Operational Systems: To accomplish the tasks, the General Manager must utilize and implement the following: Opening, Mid-shift and Closing Checklist, FQT Log and shift readiness book, TellTJ.com Program, Training Program, Operations Manual, B.E.R., Customer Service initiative/program, People development, Management Systems, Administrative Systems, Daily Waste Accountability, Product Weight Sheets, Crisis Management Manual, Material Safety Data Sheets, New Product & POP Implementation Guides and other systems as they are developed and become available.

Standards of Performance: To fulfill the responsibilities of General Manager, the following results must be met and maintained:

• E.R. Scores of a minimum of 80% or higher
• Cost of Sales controls variance to budget or ideal variance percentage
• Cost of Labor controls variance to budget
• Cost of Variable controls variance to budget
• Cash deletions and over rings in accordance with cash policy
• Takes initiative in completing additional projects or assignments

Essential Duties and Responsibilities:

• Completes and posts the weekly or monthly work schedules for all personnel. Responsible for scheduling employees and assigning job positions to assure that all positions necessary to the restaurant's operation are filled.
• Observes all personnel at the beginning of work shift for compliance with appearance and uniform standards.
• Verbally informs personnel of any menu or price changes, shortages, specials, marketing promotions or other factors that relate to food production or service and implements actions for change or adjustment.
• Checks food preparation and dining areas for cleanliness and proper presentation. Checks job stations for adequacy of supplies used for refill or replacement purposes.
• Supervises back-of-house and service operations while on duty. Assists counter/dining room/drive-thru team and food production team during rush periods to ensure the maintenance of quality, service and cleanliness standards.
• Assists counter/dining room/drive-thru team in greeting customers taking orders, suggestive selling, ringing food and beverage purchases into cash register, collecting payment from customers and making change, assembling order and checking for completeness and correctness and packaging orders for dining room or takeout dining.
• Participates in food preparation, cooking, menu assembly, and checking for completeness and correctness.
• Generates or collects and reviews daily and weekly business reports completed by shift and assistant managers for compliance with standards, to track and forecast sales, to plan purchases of supplies and food/paper inventory. May use computer in generation and analysis of reports.
• Ensures all team members receive formal, written performance evaluations after 90 days of employment and a minimum of semi-annually thereafter.
• Coordinates and supervises the cleaning and maintenance of the facilities, grounds and equipment.
• Accurate and timely reporting of required daily, weekly and period projects, and administrative responsibilities.
• Interviews, hires, trains, evaluate and utilize progressive disciplinary process personnel.
• Spends time individually on all shifts of restaurant operation to ensure the training, development and accountability of all subordinate supervisors. Development plans should be written when appropriate.
• Achieves budgeted sales and maximum profitability while maintaining cost of sales and labor controls at or below budget.
• Ensures accurate and timely completion of Research & Development projects and tracking forms.
• If minimum performance standards are not met, financially or operationally, work schedule may require more hours to meet standards and demands of the business. Must be able to work any job station when needed and to operate the cash register as appropriate.
• Creates a management schedule based on the business needs of the restaurant. Ensures fair and consistent rotation of shifts for management team.
• Ensures good safety practices of employees and customers throughout the restaurant. Assists in the maintenance of proper emergency and security procedures.
• Receives and resolves customer complaints to maintain customer satisfaction and provides corrections when applicable.
• Ensures compliance with all regulatory standards.
• Delegates and is responsible for the ordering, receipt, storage and issuing of all food, labor, equipment, cleaning, detergent, and paper supplies for the restaurant to ensure a minimum loss from waste or theft.
• Ensures the restaurant has all food items, menu ingredients and paper products to deliver our products to our customers.
• Provides on-the-job training for new employees.
• Forecasts food items. Estimates what amount of each food item will be prepared
• Maintains time cards daily, records overtime and reports any overtime to the Division Manager for Company Operations.
• Assists with planning of special events.
• Ensures that sanitation meets or exceeds specification of Health Department and Company standards.
• Maintains professional appearance, per the employee appearance standards.
• Other duties may be assigned.

Supervisory Responsibility:

Directly supervises Assistant Managers, Shift Managers and Team Members. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training employees; planning, assigning and directing work; appraising performance and disciplining employees.

Knowledge, Skills & Abilities:

• Knowledge of restaurant operations, staffing, training/development, P & Ls and practical general business knowledge.
• Must possess excellent organizational skills.
• Able to communicate with individuals at all levels of the organization, within the restaurant and outside, while maintaining a professional demeanor.
• Able to rationally solve practical problems and deal with concrete variables.
• Able to speak, read, write and understand the primary language used by employees, customers, etc.
• Able read, write and perform basic mathematical calculations.
• Able to plan, project and organize a variety of tasks and functions.

Job Specifications:

Certificates, Licenses, Registrations:

NEHA or food safety equivalent

Basic Certified Manager (successful completion of all BCM requirements)

Work Environment/Physical Activities:

Ability to maneuver physically; The employee must regularly lift and or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.

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