Restaurant General Manager

Taco Bell•New Haven, 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 lead hands-on operations to support customer satisfaction, maximize profits, and build a motivated team. The role includes 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 emphasizes exceptional customer experiences, a positive workplace culture, and opportunities for team members to grow. This position requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed. The employee regularly works indoors and outdoors in a moderately noisy environment, with potential exposure to heat, cold, water, cleaning chemicals, grease, and oil.

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 food quality, service, cleanliness, and operational speed.
Proficiency in basic business math and computer literacy.
A dynamic, energetic, and proactive leadership style that drives results and inspires a team.
Willingness to work 50 hours per week, including evenings, weekends, and extended shifts as required.
Ability to meet the role’s physical demands, including prolonged standing; walking; balancing; reaching; handling objects; lifting and pushing or pulling up to 40 pounds over 20 feet and occasionally up to 50 pounds over 15 feet; and occasionally climbing, twisting, stooping, kneeling, crouching, or crawling.

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’ values and principles.
Execute corporate and local initiatives effectively and on time.
Foster a safe, 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 using preventative maintenance plans.
Monitor sales and operational performance, and coach the team toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.