Restaurant General Manager

Taco Bell•Fraser, MI

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage one of the company’s Taco Bell restaurants in accordance with brand standards and policies. You will lead hands-on operations to support customer satisfaction, profitability, and a motivated team. The role includes coaching and mentoring employees to achieve operational excellence and setting the tone for restaurant success. Team Lyders operates more than 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. The company emphasizes exceptional customer experiences, a positive work culture, and opportunities for team members to grow. The position requires a 50-hour workweek, including evenings, weekends, and extended shifts as needed. The work environment includes indoor and outdoor conditions and moderate noise, with possible exposure indoors to 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 track record in team building.
Passion for 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.
Ability to meet the stated physical demands, including standing for extended periods, walking, reaching, climbing, and lifting or pushing/pulling up to 50 pounds.

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 restaurant 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.