Restaurant General Manager

Taco Bell•East Lansing, 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 be responsible for customer satisfaction, maximizing profits, and building a motivated team. This hands-on leadership 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 focuses on exceptional customer experiences, a positive work culture, and supporting team members’ growth and success. The role oversees restaurant staffing and development, customer experience, daily operations, financial performance, sales growth, facilities, and execution of restaurant-specific operating plans. The stated schedule is a 50-hour workweek, including evenings, weekends, and extended shifts as required.

Requirements

High school diploma or GED.
2–4 years of leadership experience in a quick-service restaurant or retail environment, with profit-and-loss 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.
Basic business math and computer literacy.
A dynamic, energetic, and 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 the team, resolve conflicts, and drive results through others.
Recruit and train employees to deliver strong customer experiences.
Develop a pipeline of 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.
Maintain 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 using preventative maintenance plans.
Monitor sales and operational performance and coach the team toward growth targets.
Develop and execute restaurant-specific Annual Operating Plans.