Restaurant General Manager

Taco Bell•Fort Gratiot, 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 help ensure customer satisfaction, maximize profits, and build a motivated team. This hands-on leadership role involves setting expectations, coaching and mentoring employees, and driving operational excellence. Team Lyders operates more than 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. The company emphasizes exceptional customer experiences, a positive work culture, and opportunities for team members to grow and succeed. The role oversees restaurant staffing and development, customer experience, daily operations, financial performance, facilities, and execution of restaurant-specific plans. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed. Work takes place in indoor and outdoor conditions and may involve exposure to heat, cold, water, cleaning chemicals, grease, and oil.

Requirements

High school diploma or GED.
2–4 years of leadership experience in a 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 excellence in food quality, service, cleanliness, and operational speed.
Proficiency in basic business math and computer literacy.
Dynamic, energetic, proactive leadership and 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 employees to deliver strong 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.
Promote 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 and develop preventative maintenance plans.
Monitor sales and operational performance, coaching the team toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.