Aspiring Restaurant GM — Lead Teams & Service

ANCHOR POINT MANAGEMENT GROUP; Canal Fulton (OH); On-site; USD 26,000 - 46,000; Full time

Job summary

Anchor Point Management Group operates a Taco Bell unit in Canal Fulton, OH. The Restaurant General Manager oversees daily operations, trains staff, and drives profitable performance while upholding cleanliness, guest service, and compliance standards.

The role requires strong leadership, cost control, and the ability to respond to guest needs, with hands-on supervision as needed to model best practices in a fast-paced environment.

Qualifications

• Must be at least 18 years old or older.
• High school diploma or GED is required.
• Possess a minimum of 6 months in a shift management or supervisory role.
• Legal right to work in the United States.
• Excellent oral and written communication skills.

Responsibilities

• Controls food, labor and other expenses per budget and guidelines.
• Drives sales growth by improving speed of service and food quality.
• Maintains staffing levels to meet scheduling needs.
• Conducts performance appraisals for crew, shift leaders, and GM-level staff.
• Leads hiring of new crew, shift leaders, and assistant GMs.
• Coaches and trains team to required certification and performance levels.
• Ensures cleanliness and food service sanitation compliance.
• Verifies compliance with local, state, and federal employment laws.
• Ensures a safe restaurant environment and handles maintenance issues with area coach.
• Delivers strong guest service and resolves complaints to drive repeat business.
• Provides timely operational feedback to area coach via daily calls and weekly meetings.

Skills

Strong communication skills

Financial acumen

Staff development

Legal right to work in United States

Education

High school diploma or GED

Job description

Anchor Point Management Group operates a Taco Bell unit in Canal Fulton, OH. The Restaurant General Manager oversees daily operations, trains staff, and drives profitable performance while upholding cleanliness, guest service, and compliance standards.

The role requires strong leadership, cost control, and the ability to respond to guest needs, with hands-on supervision as needed to model best practices in a fast-paced environment.