Restaurant General Manager

Taco Bell•Macomb, NY

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage a restaurant in accordance with brand standards and policies. You will support customer satisfaction, profit maximization, and a motivated team. This hands-on leadership role involves 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 customer experience, positive workplace culture, and employee growth. The role oversees restaurant staffing and development, customer experience, day-to-day operations, financial performance, facilities, and execution of restaurant operating plans. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed, and involves regular exposure to indoor and outdoor conditions and a moderate noise level.

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 drive 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.
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 employees 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 through preventative maintenance plans.
Monitor sales and operational performance and coach the team toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.