Restaurant General Manager

Taco Bell•Russells Point, OH

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage one of the company’s restaurants in accordance with its brand standards and policies. You will ensure customer satisfaction, maximize profits, and build a vibrant, motivated team. This hands-on leadership position involves setting the tone for success while 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 is committed to exceptional customer experiences, a positive work culture, and helping team members grow and succeed. The role oversees restaurant operations, people development, customer experience, sales, and profitability. The workweek is 50 hours and may include evenings, weekends, and extended shifts as required. The position involves regular exposure to indoor and outdoor conditions and may include 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 that 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 talent to deliver outstanding customer experiences.
Develop a bench of Managers and Team Members prepared for growth.
Provide direction, mentorship, and performance feedback to team members.
Champion Team Lyders’ core values and principles.
Ensure timely and effective execution of corporate and local initiatives.
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 to achieve growth targets.
Develop and execute restaurant-specific Annual Operating Plans.