Restaurant General Manager: Lead Ops, Profit & Team

Taco-Bell; Angola (IN); On-site; USD 65,000 - 85,000; Full time

Job summary

Team Lyders is seeking a Restaurant General Manager to lead one Taco Bell location with a hands-on, operational focus. You will drive profitability, coach a motivated team, and ensure a consistent guest experience under brand standards.

You will recruit, train, and develop a capable bench, while managing labor, food safety, and daily operations to maximize revenue and guest satisfaction. This role requires a 50-hour week and strong leadership.

Qualifications

• 2–4 years of leadership experience in the 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 delivering excellence in food quality, service, cleanliness, and operational speed.
• Proficient in basic business math and computer literacy.

Responsibilities

• Build People Capability and mentor the team.
• Recruit and train top-tier talent to deliver outstanding customer experiences.
• Develop a robust bench of Managers and Team Members for growth.
• Provide clear direction, mentorship, and performance feedback.
• Deliver a consistent customer experience and train staff to meet standards.
• Oversee day-to-day operations including labor scheduling and safety.
• Resolve customer issues and elevate the guest experience.
• Grow brand, sales and profits through effective P&L management.
• Maintain facilities to brand standards with preventive maintenance.

Skills

Leadership experience

P&L accountability

Analytical skills

Decision-making

Conflict-resolution

Communication skills

Team building

Food quality standards

Operational speed

Education

High School Diploma or GED

Job description

Team Lyders is seeking a Restaurant General Manager to lead one Taco Bell location with a hands-on, operational focus. You will drive profitability, coach a motivated team, and ensure a consistent guest experience under brand standards.

You will recruit, train, and develop a capable bench, while managing labor, food safety, and daily operations to maximize revenue and guest satisfaction. This role requires a 50-hour week and strong leadership.