Restaurant General Manager

Taco Bell•Saint Clair, MI

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage a restaurant in accordance with brand standards and company policies. You will work to ensure customer satisfaction, maximize profits, and build a vibrant, motivated team. This hands-on leadership role involves setting the tone for success and coaching and mentoring employees to achieve operational excellence. Team Lyders operates more than 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. The company focuses on exceptional customer experiences, a positive work culture, and helping team members grow and succeed. The position oversees restaurant people development, customer experience, and sales and profit growth. Responsibilities include recruiting and training employees, managing daily operations and labor scheduling, maintaining food supply and health and safety standards, resolving customer concerns, controlling cash and inventory, maintaining facilities and equipment, monitoring performance, and preparing and executing restaurant-specific Annual Operating Plans. The role requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed.

Requirements

High school diploma or GED.
2–4 years of leadership experience in a quick-service restaurant (QSR) or retail environment, with P&L accountability.
Strong analytical, decision-making, and conflict-resolution skills.
Excellent communication skills and a proven track record in team building.
Passion for food quality, service, cleanliness, and operational speed.
Proficiency in basic business math and computer literacy.
A dynamic, energetic, and proactive leadership style with the ability to drive results and inspire a team.
Willingness to work 50 hours per week, including evenings, weekends, and extended shifts as required.

Responsibilities

Lead with purpose, resolve conflicts, and drive results through others.
Recruit and train talent to deliver outstanding customer experiences.
Develop Managers and Team Members for future growth.
Provide direction, mentorship, and performance feedback to team members.
Model Team Lyders' core values and principles.
Execute corporate and local initiatives effectively and on time.
Foster a safe and welcoming environment for employees and customers.
Oversee daily operations, including labor scheduling, food supply management, and health and safety standards.
Resolve customer issues and train team members to exceed service expectations.
Use customer insights to improve the guest experience.
Manage profit and loss through cash control, inventory management, and labor optimization.
Maintain facilities and equipment to brand standards using preventative maintenance plans.
Monitor sales and operational performance and coach the team to meet growth targets.
Develop and execute restaurant-specific Annual Operating Plans.