Restaurant General Manager

Taco Bell•Cary, IL

47d

About The Position

As Restaurant General Manager at Team Lyders, you will manage one of our restaurants within our brand standards and policies. Your role will ensure customer satisfaction, profit maximization, and a vibrant, motivated team. This hands-on leadership position offers the opportunity to set the tone for success while coaching and mentoring your team to achieve operational excellence. What is Team Lyders? Team Lyders proudly operates over 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. We are committed to delivering exceptional customer experiences, fostering a positive work culture, and empowering our team members to grow and succeed. Through strong leadership and operational excellence, we strive to make a lasting impact in every community we serve.

Requirements

High School Diploma or GED minimum.
2-4 years of leadership experience in the 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 delivering excellence in food quality, service, cleanliness, and operational speed.
Proficient in basic business math and computer literacy.
A dynamic, energetic, and proactive leader who drives results and inspires the team.
Willingness to work a 50-hour workweek, including evenings, weekends, and extended shifts as required.

Responsibilities

Lead with purpose, resolve conflicts, and drive results through others.
Recruit and train top-tier talent to deliver outstanding customer experiences.
Develop a robust bench of Managers and Team Members ready for growth.
Provide clear direction, mentorship, and performance feedback for all team members.
Be a culture champion by exemplifying Team Lyders' core values and principles.
Ensure timely and effective execution of all corporate and local initiatives.
Foster a safe and welcoming environment for employees and customers.
Oversee day-to-day operations, including labor scheduling, food supply management, and maintaining health and safety standards.
Resolve customer issues and train team members to exceed service expectations.
Leverage customer insights to elevate the guest experience.
Manage Profit & Loss through cash control, inventory management, and labor optimization.
Maintain facilities and equipment to brand standards through preventative maintenance plans.
Monitor sales and operational performance, coaching the team to achieve growth targets.
Develop and execute restaurant-specific Annual Operating Plans.