Restaurant General Manager

Taco Bell•Detroit, MI

36d

About The Position

As Restaurant General Manager at Team Lyders, you will manage a restaurant in accordance with brand standards and policies. You will work to ensure customer satisfaction, maximize profits, and build a vibrant, motivated team. This hands-on leadership role includes setting the tone for success and 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 people development, the customer experience, and restaurant sales and profitability. It includes day-to-day restaurant operations, staff development, financial and inventory controls, facility upkeep, and execution of restaurant-specific operating plans.

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.
Basic business math and computer literacy.
Dynamic, energetic, proactive leadership approach 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 achieve results through others.
Recruit and train talent 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.
Ensure timely and effective execution of corporate and local initiatives.
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 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 meet growth targets.
Develop and execute restaurant-specific Annual Operating Plans.