Who is Desert De Oro Foods?
DDO prides itself on having developed a culture of trust, loyalty and excellence. Additionally, the company places a strong
emphasis on leadership development, managerial proficiency and operational excellence, which is consistently reflected in the recognition that DDO s award winning management team receives. This combination of company culture and leadership focus has given DDO a significant advantage in operating restaurants and achieving sales growth even in the midst of an economic downturn. Continued growth and leadership development are the company goals.
"BE THE RESTAURANTS OUR GUESTS DESIRE, AND THE COMPANY OUR EMPLOYEES DESERVE." ETHICAL PASSIONATE COMMITTED
What is "Live Más"?
the amazing Live Más! culture that is Taco Bell. At Taco Bell, we embrace breakthrough thinking and innovative ideas continue to differentiate us from our competitors. We have a maniacal focus on our customers, never follow, and celebrate the accomplishments of our people. If you want to have fun serving great food to our customers, we would love to meet with you.
Reporting to the Area Coach, the Restaurant General Manager manages a Taco Bell restaurant within the policies and guidelines of the company to ensure customer satisfaction and profit maximization. The RGM will perform hands-on work to train employees, respond to customer service needs, and model appropriate behaviors in the restaurant. This role provides overall leadership through building a culture of recognition while motivating the team with the goal of operational excellence.
Responsibilities and Accountability:
Build People Capability
Drives culture, problem solves, resolves conflicts, communicates and motivates to drive results through others
Recruit and equip high quality operators to deliver great customer experiences
Build a healthy and robust bench of developed and capable Managers and Team Members
Leads performance management process for all employees in their restaurant
Lead by example - be a culture champion and live by Taco Bell HUNGRY principles: Hungry, Understanding, Never Follow, Grateful, Relentless, and Youthful
Leverage culture and people capability to fuel brand performance
Provides leadership and coaching, developing Manager s and Team Members
Deliver a Consistent Customer Experience
Ensure complete and timely execution of corporate & local marketing programs
Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team
Control day-to-day operations by scheduling labor and ordering food and supplies, to successfully fulfil the needs of a $500k - $2.0m restaurant with average daily transactions of 500-800
Ensure local health and safety codes, and company safety and security policies are met
Drives customer-focused culture by serving as a role model in resolving serious customer issues and training managers to meet or exceed customer service standards
Utilizes insights from customer programs to help elevate the customer s experience and meet Taco Bell s customer satisfaction targets
Tracks, analyzes and identifies root causes of customer complaints and leads management team to implement systematic solutions, performance standards and to provide an objective basis for performance feedback
Builds SMART action plans to resolve issues in their restaurant
Monitors restaurant Speed with Service (SWS) performance and provides coaching to unit management teams to meet performance targets
Grow the Brand, Sales and Profits
Control Profit & Loss by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
Ensure maintenance of equipment, facility, and grounds through the use of a Preventative Maintenance Plan based on Company Standards
Reviews and prioritizes store capital expenditure requests and establishes common vendor relationships where scale can be leveraged
Ensures that facilities and equipment are maintained to Taco Bell standards; coordinates facility upgrades or equipment replacement
Analyzes sales, labor, inventory and controllables on a continual basis and coaches on corrective action to meet or achieve margin and sales growth targets
Works with management team to develop and deliver unit-specific Annual Operating Plans
Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks.
Provides appropriate notice when unable to be at work.
Understands and uses approved time-keeping system, including accurately recording all hours worked.
Initiative and Energy:
Takes action without being told, goes beyond what is simply required and maintains a high activity level
Job Requirements and Essential Functions:
Must be at least 18 years of age
High School Diploma or GED, College or University Degree Preferred
Must have reliable transportation
Must pass a background check criteria
2-4 years of operational management experience in the Quick Service Restaurant industry or retail environment including Profit & Loss responsibility
Basic business math and accounting skills to manage Profit & Loss in their restaurant and strong analytical/decision- making skills
Strong interpersonal and conflict resolution skills
Good oral/written communication skills and strong interpersonal and conflict resolution skills with exceptional team building capability
Strong analytical/decision-making skills
Basic personal computer literacy
Is passionate about providing excellence in execution of quality food, service, cleanliness and speed standards
Is a Dynamic, energetic and positive leader, a self-starter, proactively driven to get things done and does the right thing for the business
Provides leadership and coaching for each employee in their restaurant
Demonstrated track record of workplace achievement in the selection, coaching and development of managerial employees
Proven ability to drive customer satisfaction, financial performance and employee satisfaction
Able to stock shelves and coolers
Able to clean the parking lot and surrounding grounds
Able to sweep and mop floors
Able to lift, carry out trash containers, and place in an outside bin
Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 80% of shift time.
This list of job duties and responsibilities are not all inclusive. Salaried Managers typically average 50 hours a week, but hours may vary depending on the operational needs of the business. The company and/or restaurant management may change or add to these job duties and responsibilities at any time with or without prior notice.
We truly believe that where you work matters, and we know a thing or two about what makes employees happy. Join us on our mission of feeding people s lives with Más!
We are about more than just building restaurants-we connect with our fans through their passions including sports, gaming, and music
We know that employees want a company they can live and grow with; they crave a unique culture that fosters creativity and encourages pursuit of passion, and they look for opportunities to take risks, develop skills and learn in ways that fit their lifestyle
We foster a culture of authenticity and believe all people can make a difference