Restaurant General Manager

Taco Bell•Cedar Lake, IN

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage a restaurant according to brand standards and company policies. You will be responsible for customer satisfaction, profit maximization, and building a motivated team. This hands-on leadership position involves setting the tone for success and coaching and mentoring team members to achieve operational excellence. Team Lyders operates more than 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. The company aims to deliver exceptional customer experiences, foster a positive work culture, and support team members’ growth and success. The role includes developing team capability, delivering a consistent customer experience, and growing the brand, sales, and profits. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as required. Work takes place in indoor and outdoor conditions with moderate noise; indoor conditions may involve 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, and 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 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 toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.