15 jobs found

Bar Manager Job Descriptions ROLE PURPOSE Effectively supervises and manages all bar operations in order to create the Best Corner Bar in Town. Develops a team of bartenders that deliver the speed of service and accurately prepared mixed beverages at all times. Delivers the exceptional Guest experience through responsible alcohol service. Controls beverage costs, production, labor and manages beverage quality. Optimizes profits by increasing sales through local marketing campaigns that drive Guest traffic. KEY RESPONSIBILITIES & ACCOUNTABILITIES Local Marketing/Promotions Drives sales through utilizing local marketing initiatives as outlined in bar manuals and operational playbooks. Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities. Is knowledgeable of competitors' bar initiatives to remain competitive in your market. Works with bartenders and other key employees to promote local events and promotions. People Development Staffs, trains and develops hourly Team Members through ongoing feedback and coaching, the establishment of performance expectations and by conducting performance reviews on a regular basis. Ensures all newly hired Team Members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable). Coaches and develops talent. Elevates staff morale and sets an example of proper business conduct. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Day in the Life (Daily Roles)Manages operations during scheduled shifts that include daily decision-making, staff support, Guest interaction, scheduling, planning while upholding standards, product quality, and cleanliness. Proactively runs a shift and anticipates Guest needs. Frequently interacts with Guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have. Operations and Systems Ensures beverage quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Carefully observes bar operations and addresses any issues out of alignment promptly and directly. Demonstrates responsibility for purchasing, receiving and storing beverage products, an inspection of local suppliers, use of correct products and proper par levels to minimize beverage waste and optimize total beverage cost. Manages inventory efficiently, accurately, and in a cost-effective manner. Understands all bar equipment operations and preventive maintenance. Ensures that the restaurant and staff are set up for an outstanding shift; from product, to equipment, to ambiance. In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. Ensure proper security procedures are in place to protect Team Members, Guests and Company assets. KEY DECISIONS Makes: Guest relations issues Vendor related issues Employee relations decisions with General Managers input Ensures all Team Members adhere to recipe standards Influences: Team Member hiring Team Member terminations Sales and service objective strategies Recruiting strategies Overall FOH Quality of Operations MEASURES OF SUCCESS Guest satisfaction scores meet/exceed company standards Quality of Operations and Execution Grow sales to meet or exceed annual sales budget Meeting Beverage cost, waste, and variance budget Meeting Labor Budget Meeting or exceeding requirements for Ecosure Audit scores for the year Team Member turnover meets company requirements QUALIFICATION REQUIREMENTS College coursework with Bachelor's Degree preferred Minimum of 6 months of restaurant management experience Minimum of 2 years of bar experience, with extensive knowledge of bar operations. Prior experience in purchasing and production Must be able to walk and stand during entire shift (up to 10 hours based on scheduled shift) Frequent bending and stooping required Must be able to lift up to 30 lbs. (including the maneuvering of beer kegs within the beer cooler) Must be able to read and write English Must be able to hear well amongst loud background noise COMPETENCIES ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent for the bar in order to select individuals that exhibit pride, passion and personality and build top performing teams. Proactively identifies strong bar candidates and "sells" Fridays in order to get the best talent on board. Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team. Supports selection decisions by identifying high potential within the team in order to maximize internal promotes. Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for mixology. Understands where individual talent can be best utilized; matches the right people with the right job. Knows who top performers are and takes the necessary steps to engage and retain them. Ensures that new employees are equipped with the proper training and resources necessary to experience success. COACHING FOR PERFORMANCE : Works closely with team members to observe performance and give clear directed feedback to help them grow and succeed. Provides ongoing guidance and direction to help Team Members reach their full potential. Gives honest feedback that is specific, timely and action-oriented. Promptly recognizes and encourages effective performance. Helps to develop and execute plans for each Team Member that maximize strengths and improve weak areas. Ensures Team Members are given challenging assignments to help them learn new skills that can prepare them for the next level. Takes a hands-on approach to developing others by providing clear examples of desired behaviors to ensure understanding. LEADS AND INSPIRES OTHERS: Sets the example for the team; effectively influences and motivates them to reach goals. Acts with integrity in all dealings; demonstrates consistency in words and actions. Demonstrates genuineness, openness, and approachability and consistently treats all Team Members with dignity and respect. Effectively manages stress level during difficult situations. Demonstrates the ability to understand and adjust leadership style to fit others' needs. Plays an active role in the kitchen; rallies the staff in peak service periods and jumps in to help wherever needed. Frequently and genuinely acknowledges and rewards strong performance. Treats all employees in a fair and consistent manner. Fosters frequent dialogue between the Bar staff and all other employees. Demonstrates effective listening by being available to Team Members and responding to needs and concerns. COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue. Encourages open, honest and timely communication among Team Members. Holds frequent meetings where information is shared freely by staff. Takes advantage of opportunities to engage in one-on-one communication. Communicates regularly with vendors to manage par levels and upcoming events. MANAGING EXECUTION:Precisely executes standards of food service and preparation and consistently ensures accountability for expedient, quality results from every member of the bar. Ensures 100% compliance with kitchen operating procedures, recipes, and health and safety regulations. Sets high standards and always looks to raise the bar. Makes quality and efficiency the top priorities in kitchen operations. Holds team members accountable to meet obligations. Does not allow any sub-par food to go out to the Guest and holds kitchen staff accountable for their efforts. Makes tough but necessary decisions in regards to discipline. Identifies and corrects mistakes immediately to provide hands on learning experiences. PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional Guest experience. Models exemplary hospitality by doing everything they can to meet Guest needs and requests. Encourages Team Members to focus efforts and attention on going above and beyond to exceed Guest expectations and create repeat visits. Effectively balances Guest needs with the need to run an efficient profitable kitchen operation. Stays abreast of Guest comments and utilizes Guest feedback to improve kitchen performance. Shows awareness of kitchen operations and tries to head off any potential problems that could impact Guest needs or enjoyment of their meal. Follows up to ensure that Guest issues and complaints are addressed and resolved promptly. DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions. Able to digest information quickly . click apply for full job details

Kitchen Manager Job Descriptions You know that song, Smooth Operator? Yeah, thats your song. You make the kitchen sing. As a TGI Fridays Kitchen Manager, you can expect a competitive salary based on experience, quarterly bonuses, world class training, and a generous benefits package that is the best in the business. We embrace diversity and foster a work environment of inclusion through respect, fairness and understanding. We provide comprehensive orientation and new hire training along with continuous online development classes with an opportunity for advancement. Be sure to ask your Recruiter about our many benefits! TGI Fridays Kitchen Managers effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. Youre work directly impacts how the guest feels about their experience. Specific responsibilities of the Kitchen Manager include: -Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness -Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts -Staffs, trains and develops hourly team members through ongoing feedback and coaching, establishment of performance expectations and by conducting performance reviews on a regular basis -Ensures all newly hired team members follow and complete their appropriate training plan, including required paper and electronic paperwork (tip credit notices included where applicable) -Frequently interacts with guests to ensure they receive the Fridays Service Style experience; follow up on any issues and complaints they may have -Follows the Bubble Theory to proactively run a shift and anticipate guest needs -Follows the Hamburger Stand Theory, ensuring that the restaurant and staff are set up for an outstanding shift -Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly -Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities -Manages inventory efficiently, accurately, and in a cost-effective manner -Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products -Coaches and develops talent -Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost -Fosters open communication with kitchen and FOH staff -In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation -Ensure proper security procedures are in place to protect team members, guests and Company assets Requirements You take the guests fun very seriously. A TGI Fridays Kitchen Manager must possess superb communication and customer service skills. You will be connecting with a diverse customer base and motivating a top-performing team. Our ideal Kitchen Manager is a flexible and customer-focused employee who enjoys developing a team of high performing line cooks and other back-of-house team members while maintaining a high level of business acumen though managing inventory. You have to love how what you do affects how well everyone else can do their job to satisfy our guests. Specific requirements for the Kitchen Manager include: -College coursework with Bachelors Degree preferred -Minimum of 2 years of experience as a restaurant manager with extensive knowledge of restaurant operations preferred -Prior experience in purchasing and production -Previous kitchen experience preferred -Must be able to walk and stand during entire shift -Frequent bending and stooping required -Must be able to read and write English -Must be able to hear well amongst loud background noise -Must bring some joy to the job that inspires others

Assistant General Manager Role Purpose Assist in leading restaurant managers and team members in the execution of an excellent guest experience resulting in increasing guest counts, sales and MOP growth. Ensures decisions and actions are in alignment with the Credo and Guiding Principles and all TGI Fridays standards are met. To select, coach and develop team members. Key Responsibilities & Accountabilities Manages all day-to-day restaurant operations with a focus on delivering a great guest experience; supervises and support 36 Managers and all FOH and BOH hourly Team Members; manages all profit and loss centers. Aligns all behavior with the Credo and Guiding Principles. Executes on all brand standards. Identifies opportunities to drive sales, traffic and return visits with a 4-wall mentality; oversee implementation of local store marketing and national marketing promotions. Assists with the determination of current and future staffing needs in the restaurant to ensure an adequate number of talented team members are available to deliver a great guest experience. Identifies and develops high potential team members and managers to fill future openings. Provides ongoing and honest feedback, coaching and development to managers and team members. Evaluates performance fairly and frequently and holds managers and team members accountable to results. Creates a safe, clean and discrimination-free environment for all managers, team members and guests by ensuring all legal and company standards are met. Respond to Guest service complaints either in person or over the phone, taking any and all appropriate actions to turn dissatisfied Guests into return Guests. Completes all financial and personnel / payroll related administrative duties in and an accurate and timely way, in accordance with company policies and procedures. Key Decisions Makes: Team member hiring Team member terminations Team Member wage increases, with input of Human Resources Employee relations issues. Partners with Employee Relations department and / or Director of Operations depending on severity. Guest Relations issues. Partners with Guest Relations department and / or Director of Operations depending on severity. Influences: Manager terminations Identifying opportunities and enacting plans to grow sales within the four walls of the restaurant Partners with the DO to create annual budget and sales projections Measures of Success Guest satisfaction and guest complaints Revenue growth Controlling cost PACE Staffing Level and Staff Turnover Development and promotion of Team Members Qualification Requirements 4-year college degree preferred. Minimum of 2 years of experience in Restaurant Management with extensive knowledge of Friday's recipes, policies, standards, theories and successful results with past responsibilities. Must be capable of performing all functions and meeting all qualification standards for all hourly positions. Knowledge of P.O.S. system and the back office systems to fulfill management functions. Competencies ASSESSING AND SELECTING TALENT: Effectively identifies and evaluates the talent within your restaurant in order to select individuals that exhibit pride, passion and personality and to build top performing teams Proactively identifies strong candidates and sells Fridays in order to get the best talent on board. Identifies high potential within the team in order to maximize internal promotes Thinks strategically when making hiring decisions to get the right people in the right positions Identifies great talent based on diverse backgrounds, skills, and abilities as well as common passion for the business Effectively identifies gaps in talent and assembles the right mix of people (internally and externally) on the team to complement individual and group strengths Utilizes selection tools and processes as guidelines to effectively assess and hire the right people for the team Knows who top performers are and takes the necessary steps to engage and retain them COACHING FOR PERFORMANCE: Spends time guiding, teaching and providing clear and directed feedback to your team to help them to grow and succeed Provides guidance, direction and mentoring to help managers/team members reach their full potential Provides honest and upfront feedback that is specific, timely and action-oriented Uses relentless follow-up as a method of consistently encouraging and reinforcing effective performance Critically evaluates managers/team members unique developmental needs and builds plans to maximize strengths and improve weak areas. Identifies what managers/team members are doing well and provides positive reinforcement Delegates tasks and projects to managers/team members in order to help them learn new skills that can prepare them for the next level LEADS AND INSPIRES OTHERS: Sets the example for the team by living the TGI Fridays credo and values; effectively influences and motivates them to reach goals Acts with integrity in all restaurant and personal dealings; demonstrates consistency in words and actions Demonstrates genuineness, openness, and approachability and consistently treats all team members and guests with dignity and respect Effectively manages stress level during difficult situations Demonstrates the ability to understand and adjust leadership style to fit others needs Rallies and harnesses the energy within the restaurant by being present, upbeat and engaged Frequently and genuinely acknowledges and rewards strong performance Knows when to step back and allow others to lead the charge on team initiatives FLEXIBLY ADAPTS AND MANAGES CHANGE: Keeps up with shifting business needs and embraces change in order to drive results Responds quickly to changing needs and adapts as necessary to meet new challenges Displays a positive, confident attitude for tackling new challenges and initiatives Builds support and commitment among team members by explaining purpose and goals around organizational initiatives Ensures that changes are fully integrated into operations and sustained over time Perseveres through resistance to change with positive influence and firm accountability COMMUNICATION: Keeps everyone on the same page through frequent information sharing and open dialogue Creates open dialogue within the team that results in greater clarity and understanding of goals and expectations Demonstrates effective listening by being available to team members and responding to needs and concerns Communicates the why behind important goals and initiatives to gain buy-in Respects the opinions of others; listens to comments and concerns with an open mind Holds frequent meetings where information is shared freely with managers and team members Takes advantage of opportunities to engage in one-on-one communication MANAGING EXECUTION: Sets performance standards and follows up relentlessly to ensure accountability for top quality results. Ensures 100% compliance with standard operating procedures Sets high standards and always looks to raise the bar Follows up to ensure disciplined execution of procedures and sustained results by consistently communicating expectations and measuring outcomes Delegates and follows up consistently in order to hold managers accountable Confronts sub-par performance directly and hold people accountable for making improvements Makes tough but necessary decisions in regards to discipline PASSION FOR THE GUEST: Ensures that every action and decision leads to an exceptional guest experience Models exemplary hospitality by engaging regularly with the guests and interacting in a positive, sincere manner Encourages Team Members to focus efforts and attention on retaining guests for repeat visits Effectively balances guest needs with TGI Fridays business needs Utilizes unit performance data and guest feedback to improve the guest experience Shows awareness of guest needs and expectations; prevents problems before they occur Follows up to ensure that guest issues and complaints are addressed and resolved promptly MANAGING FINANCIAL RESULTS: Demonstrates a thorough understanding of the financial components of the restaurant and how to impact results Analyzes financial profit and loss results, guest satisfaction measures, and other key performance data Uses appropriate tools and resources to monitor locations performance and understands factors that affect success and growth Partners with the DO to devise strategies to grow the business at their location Establishes local brand visibility to drive sales, traffic, and return visits Displays critical insight into the key drivers of business success Makes financial needs an important consideration in plans and decisions DECISION MAKING & PROBLEM SOLVING: Thinks problems through, acts with urgency and always keeps the best interests of the brand at heart when making decisions Able to digest information quickly, boil it down, and identify relevant issues . click apply for full job details

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Assistant Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team Provides learning and development opportunities for all Team Members. Offers guidance to Team Members Consistently demonstrates active and timely coaching capabilities. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of one years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Driver's license and vehicle insurance. High school diploma or equivalent. What's in it for you? -Flexible scheduling -Top pay in the industry -Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone! -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions - even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." PandoLogic.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As an Assistant Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the Assistant Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers with great food and a friendly experience. Assistant Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork: Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team Provides learning and development opportunities for all Team Members. Offers guidance to Team Members Consistently demonstrates active and timely coaching capabilities. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of one years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Driver's license and vehicle insurance. High school diploma or equivalent. What's in it for you? -Flexible scheduling -Top pay in the industry -Bonus program! Assistant General Managers have the potential to make up to an extra $20,000 annually in bonus alone! -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions - even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." PandoLogic.

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. Welcome to our family where you will continue to learn, evolve, and shape what comes next on our mission of making lives better. As a General Manager your mission is to reinforce the Border Foods CORE values, to include Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment. At Border Foods, we will unlock the full potential of our employees and guest's restaurant experience by creating safe welcoming and supportive environments where everyone can thrive. The purpose of the General Manager is to make the lives of the employees and the guests better by creating opportunities to positively impact life experiences. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience. General Manager Core Values: Accountability & Integrity: Consistently demonstrates integrity in actions and expectations Guides team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner Scheduling and deploying the Team correctly Monitors the performance of each Team Member and hold them accountable for standards and expectations. Ensures a quality customer experience by driving fast and friendly service Maintains point of sale system by reporting all system failures and verifies download accuracy (e.g. pricing updates, menu changes). Ensure health and safety standards are met Adheres to all local, state, and federal laws and guidelines. Family & Teamwork Creates unity in the team by building cross functional relationships Respond to Team Member questions and resolves employee issues in a timely manner. Provide a restaurant that is a safe place for team members to work and customers to visit Able to navigate challenging situations and provide appropriate guidance Motivates and supports the team through active listening and the ability to communicate to a wide variety of audiences Represents Border Foods in handling customer complaints and/or issues; demonstrating a sincere approach and desire to find an effective solution. Instills a recognition culture that creates a positive work environment Excellence: Strategic planner creates short term and long-term strategies for restaurant success Delivers profit by utilizing and interpreting the P&L in order to make the appropriate financial adjustments Sourcing, hiring, and developing excellent Team Members Conducting New Hire orientation and developing the training plan for each new hire Minimizes loss through strict observance of cash handling policies, proper training of Team Members, and complying with all accounting/banking requirements. Demonstrates efficient labor control, inventory control, and waste management. Empowerment: Builds the capabilities of their team while identifying teams' strengths and opportunities Provides learning and development opportunities for all Team Members. Offers guidance to Team Members regarding personal development opportunities and career path. Consistently demonstrates active and timely coaching capabilities. Seeks and shares ideas to help others succeed creating and leveraging tools, resources, and information that fosters personal and business growth. Bringing others along, operationally, through use of tools. Required or Preferred Experience: Minimum of three years restaurant or retail experience, or combined experience and education. Experience with sales building, P&L statements, recruiting, and training. Proven track record of successful hiring and retention. Required when needed, the ability to work early morning, evenings, late night, weekends, and some holidays. Schedule demands may change. ServeSafe Certified Must be at least 18 years of age. Valid Driver's license and vehicle insurance. High school diploma or equivalent. What's in it for you? -Top pay in the industry -Trip to Mexico! Every year, we reward our top performers on our Best of the Best trip to Mexico. In 2020, we'll be taking 85 General Managers! -Bonus program! General Managers have the potential to make up to an extra forty thousand dollars annually in bonus alone. -Education programs, including GED and Tuition Reimbursement offerings -Scholarship opportunities -Medical/Dental/Vision benefits offered for all positions - even part-time! -Free food! -Vacation Time (Paid Time Off), Sick, and Holiday Pay -Vacation Donation Program -An incredible culture that encourages career growth and support Physical Demands: The physical demands for this position are sits, stands, bends, lifts, and moves intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodation. The duties of this position may change from time to time. Border Foods reserves the right to add or delete duties and responsibilities at the discretion of Border Foods or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Border Foods is proud to be an Equal Opportunity Employer of Minorities, Women, Protected Veterans, and individuals with Disabilities and does not discriminate based on gender identity or sexual orientation. "You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees." PandoLogic.