Restaurant Growth Leader: Elevate Service & Profit

Anchor Point Management Group; Hermiston (OR); On-site; USD 36,000 - 60,000; Full time

Job summary

Anchor Point Management Group seeks a Restaurant General Manager for a Taco Bell unit in Hermiston, Oregon. This role leads the operation, ensuring cleanliness, hospitality, quality, and speed of service while training staff and modeling strong leadership.

You will manage labor and food costs, hire and appraise crew and supervisors, maintain safety standards, and drive guest satisfaction. The position is on-site with a focus on consistent, profitable performance.

Qualifications

• Must be at least 18 years old and legally eligible to work in the United States.
• High school diploma or GED required; internal promotions preferred with training.
• Minimum 6 months in a shift management or supervisory role.
• Strong math, reading, and communication skills.
• Reliable transportation and punctuality are essential.
• Demonstrated ability to coach staff and maintain financial controls.

Responsibilities

• Oversee food cost, labor cost, cash handling, and controllable expenses per budget.
• Drive sales growth by improving service speed, food quality, and guest experience.
• Maintain staffing levels and scheduling across all shifts.
• Hire, train, and evaluate crew, shift leaders, and assistant managers.
• Ensure cleanliness, safety, and regulatory compliance in the restaurant.
• Provide feedback to area coach via daily call procedures and weekly meetings.

Skills

18+ years old

6 months supervisory

High school diploma

GED acceptable

Legal work US

Great communication

Reliable attendance

Financial controls

Energetic and positive

Education

High school diploma or GED

Job description

Anchor Point Management Group seeks a Restaurant General Manager for a Taco Bell unit in Hermiston, Oregon. This role leads the operation, ensuring cleanliness, hospitality, quality, and speed of service while training staff and modeling strong leadership.

You will manage labor and food costs, hire and appraise crew and supervisors, maintain safety standards, and drive guest satisfaction. The position is on-site with a focus on consistent, profitable performance.