Restaurant General Manager

Taco Bell•Hartland 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 brand standards and policies. The role is responsible for customer satisfaction, profit maximization, and building a vibrant, motivated team. This hands-on leadership position involves setting the tone for success and coaching and mentoring the team to achieve operational excellence. Team Lyders operates over 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 General Manager builds team capability, delivers a consistent customer experience, and grows the brand, sales, and profits. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as required. The employee regularly works in indoor and outdoor conditions with moderate noise and may encounter 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.
Model 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 through preventative maintenance plans.
Monitor sales and operational performance and coach the team to achieve growth targets.
Develop and execute restaurant-specific Annual Operating Plans.