Restaurant GM: Lead Team & Guest Experience

Taco Bell Corp.; South Boston (VA); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Competitive salary

Quarterly bonus program

Health benefits (medical, dental, and

Life insurance

401k with company match

Paid vacations

Two paid holidays

Free meals

Discount program

Annual performance reviews

Product previews

Job summary

Taco Bell Corp. in Virginia seeks a Restaurant General Manager to lead the team and drive exceptional hospitality. You will recruit, train, and develop staff, schedule and supervise operations, and ensure profitability while maintaining high standards of food quality and service.

The role requires strong leadership, communication, and the ability to manage a fast-paced environment with a focus on guest satisfaction and team development.

Qualifications

• Must be at least 18 years old.
• 1-3 years of supervisory experience in food service or retail.
• 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

• Lead operation of the restaurant and build a strong, guest-focused team.
• Hire, develop, and train employees; conduct new hire orientations.
• Schedule staff and deploy the team effectively; manage performance.
• Address customer issues and ensure a positive experience.
• Oversee budget and financial plans; drive restaurant profitability.

Skills

Supervisory experience

Education

High School Diploma or GED

Job description

Taco Bell Corp. in Virginia seeks a Restaurant General Manager to lead the team and drive exceptional hospitality. You will recruit, train, and develop staff, schedule and supervise operations, and ensure profitability while maintaining high standards of food quality and service.

The role requires strong leadership, communication, and the ability to manage a fast-paced environment with a focus on guest satisfaction and team development.