Restaurant GM: Lead Ops, Growth & Guest Experience

Anchor Point Management Group; Mukilteo (WA); On-site; USD 44,304 - 53,851; Full time

Job summary

Anchor Point Management Group is seeking a Restaurant General Manager to lead a Taco Bell unit in Mukilteo, WA. You will oversee operations, train staff, and drive profitability while maintaining high standards of guest service, food quality, and cleanliness.

You will manage costs, scheduling, and performance, while ensuring compliance with safety and labor laws. This role requires hands-on leadership and a commitment to operational excellence.

Qualifications

• Must be at least 18 years old.
• High school diploma or GED is required.
• Minimum 6 months in a shift management or supervisory role.
• Legal right to work in the United States.
• Open availability and ability to work flexible hours and all shifts.

Responsibilities

• Ensure cost categories (food, labor, cash, controllable expenses) stay within guidelines.
• Increase sales by improving 5 Bells, CORE, speed of service, and food quality.
• Maintain adequate staffing for all days and shifts.
• Conduct performance appraisals for crew, shift managers, and AGM.
• Hire and onboard new crew, shift leaders, and AGMs.
• Coach and train staff to achieve certification and performance goals.
• Maintain cleanliness and organization per sanitation guidelines.
• Ensure compliance with laws and regulations.
• Maintain safe restaurant environment and address issues promptly.
• Coordinate preventative maintenance with maintenance dept and area coach.
• Deliver excellent guest service and address complaints to foster repeat business.
• Provide timely feedback to area coach via daily calls and weekly meetings.
• Manage turnover through effective recruitment and training.

Skills

Leadership

Staff management

Communication

Customer service

Education

High school diploma or GED

Job description

Anchor Point Management Group is seeking a Restaurant General Manager to lead a Taco Bell unit in Mukilteo, WA. You will oversee operations, train staff, and drive profitability while maintaining high standards of guest service, food quality, and cleanliness.

You will manage costs, scheduling, and performance, while ensuring compliance with safety and labor laws. This role requires hands-on leadership and a commitment to operational excellence.