Restaurant General Manager

Fulenwider Group; Reidsville (NC); On-site; USD 55,000 - 75,000; Full time

Job summary

Fulenwider Group in Reidsville, NC, seeks a Restaurant General Manager to lead daily Taco Bell operations, ensure product quality, guest satisfaction, safety, and financial accountability.

You will recruit and train hourly staff, manage schedules, control costs, maintain inventory, and drive profitable performance while upholding company standards and a positive work environment.

Qualifications

• High School Diploma or GED preferred; college degree preferred.
• 1–4 years supervisory experience in food or retail with Profit & Loss responsibility.
• Excellent guest service and communication skills.
• Knowledge of basic business math and accounting.
• Basic PC literacy and proficiency with standard software.
• Ability to recruit, train, and motivate hourly staff.

Responsibilities

• Direct daily restaurant operations and ensure compliance with company standards.
• Manage guest relations, and maintain Quality, Service, Cleanliness, and Hospitality.
• Control labor and product costs; manage inventory and waste; plan weekly schedules.
• Recruit, interview, hire, discipline, and train hourly staff; maintain safety.
• Ensure OSHA and health and safety compliance.

Skills

Guest service focus

Communication skills

Team building

Basic math & accounting

Basic computer literacy

Decision making

Education

High School Diploma or GED preferred

College degree preferred

Job description

Job Details

Job Location: Taco Bell, 1636 Freeway Dr., Reidsville, NC 27320

Restaurant General Manager

The Restaurant General Manager plays a key role in the operation of our restaurants. They are accountable for directing daily operations and ensuring compliance with company standards in all areas of operations, including product preparation and delivery, guest relations, maintenance, inventory, team management, recruiting, financial accountability, and creating a positive and safe work environment.

Key Responsibilities

• Creates value for shareholders through efficient operations, appropriate cost controls, and profit management.
• Maintains highest level of Quality, Service, Cleanliness, and Hospitality by personally interacting with guests during peak hours and ensuring all menu items are always available.
• Takes an active role in guest service and guest relations, monitors and corrects employee appearance, courtesy and suggestive selling techniques, and participates in company marketing efforts.
• Controls day-to-day operations by tracking restaurant labor and product costs to meet targets; orders food, paper and supplies; maintains proper inventory levels and controls waste; plans weekly schedule for restaurant employees; follows published procedures for receiving, preparing, holding, packing, and serving products.
• Maintains high level of productivity through effective recruiting, training, and motivation of hourly employees.
• Operates a routine preventative maintenance program; checks, adjusts, and makes minor repairs of restaurant equipment, building, and grounds.
• Prepares and submits required reports, uses approved projection techniques, cash control techniques, and security measures.
• Recruits, interviews, recommends hiring, disciplinary action, and termination of hourly restaurant employees, and maintains required personnel and performance information; develops, motivates, and effectively trains; maintains a safe work environment; champions recognition and motivation efforts.
• Ensures OSHA, local health and safety codes, and company safety and security policies are met.

Qualifications

Job Requirements

• Dedication to providing exceptional guest service.
• Good communication skills, strong interpersonal skills, and conflict resolution skills.
• Exceptional team building capability.
• Basic business math and accounting skills, and strong analytical/decision-making skills.
• Basic personal computer literacy.
• High School Diploma or GED preferred; College or University Degree preferred.
• 1-4 years supervisory experience in either a food or retail environment, including Profit & Loss responsibility.

Other Requirements

• Follows procedures regarding operation of restaurant equipment (fryers, ovens, etc.).
• The job entails lifting up to 25 lbs. and carrying loads up to 30 feet in distance.
• The job entails pushing/pulling up to 90 lbs. and carrying up to 30 feet in distance.
• Knowledge of and compliance with the company’s Human Resources policies and processes.
• Adheres to the Company and City/State/United States safety requirements.