Restaurant General Manager — Lead Team & Guest Experience

Long John Silver's; Greensboro (NC); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Bonus program

Insurance

401k with match

Paid vacations

Holidays

Free meals

Discount program

Performance reviews

Product previews

Job summary

Charter Foods is seeking a General Manager to lead a Taco Bell location, building a strong team and a culture of outstanding guest service. You will guide hiring, onboarding, training, scheduling, and day-to-day operations to ensure consistent, high-quality food and hospitality.

The role requires strong leadership, communication, and financial acumen, with a focus on staff development, customer satisfaction, and operational excellence in a fast-paced setting.

Qualifications

• Must be at least 18 years old.
• 1-3 years of supervisory experience in either a food service or retail environment, including Profit and Loss responsibility.
• 50-Hour Work Week.
• High School Diploma or GED, preferred, but not required.
• Basic computer literacy.
• Must have reliable transportation.
• Basic business math and accounting skills, and strong analytical/decision-making skills.
• Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 80% of shift time.
• Competitive spirit and passion for excellence.

Responsibilities

• Oversee operation of the entire restaurant and lead a high-performing team to deliver great food and guest service.
• Hire, train and develop employees; conduct onboarding and execute training plans for new hires.
• Schedule staff effectively, address performance issues, resolve customer concerns and manage the restaurant budget and financial plans.

Skills

Leadership

Communication

Analytical thinking

Competitive spirit

Education

High School Diploma or GED

Job description

Charter Foods is seeking a General Manager to lead a Taco Bell location, building a strong team and a culture of outstanding guest service. You will guide hiring, onboarding, training, scheduling, and day-to-day operations to ensure consistent, high-quality food and hospitality.

The role requires strong leadership, communication, and financial acumen, with a focus on staff development, customer satisfaction, and operational excellence in a fast-paced setting.