Restaurant General Manager

Taco Bell•Ludington, MI

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage one of the company's Taco Bell restaurants in accordance with brand standards and policies. You will help ensure customer satisfaction, maximize profits, and build a vibrant, motivated team. This hands-on leadership role involves setting the tone for restaurant success and coaching and mentoring the team 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 supporting team members' growth and success.

Requirements

High school diploma or GED.
2–4 years of leadership experience in a quick-service restaurant 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 excellence in food quality, service, cleanliness, and operational speed.
Proficiency in basic business math and computer literacy.
Dynamic, energetic, proactive leadership style with the ability to drive results and inspire a team.
Willingness to work a 50-hour workweek, including evenings, weekends, and extended shifts as required.

Responsibilities

Lead with purpose, resolve conflicts, and achieve results through others.
Recruit and train talent to deliver outstanding customer experiences.
Develop Managers and Team Members for future growth.
Give team members clear direction, mentorship, and performance feedback.
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 toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.