Restaurant General Manager

Taco Bell•Cherry Grove Township, MI

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 support customer satisfaction, profit maximization, and a motivated team. This hands-on leadership role involves setting the tone for success and 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 exceptional customer experiences, a positive work culture, and supporting team members’ growth and success. The role oversees people development, customer experience, and restaurant sales and profitability. It includes recruiting and training employees, managing daily restaurant operations and financial performance, maintaining facilities and equipment, and developing and carrying out restaurant-specific operating plans. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed.

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 demonstrated ability to build teams.
Passion for food quality, service, cleanliness, and operational speed.
Proficiency in basic business math and computer literacy.
Dynamic, energetic, proactive leadership style and ability to drive results and inspire a team.
Willingness to work 50 hours per week, including evenings, weekends, and extended shifts as required.

Responsibilities

Lead employees, 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 meet or 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.