Restaurant Leadership Trainee

ANCHOR POINT MANAGEMENT GROUP; Menasha (WI); On-site; USD 23,000 - 46,000; Full time

Job summary

ANCHOR POINT MANAGEMENT GROUP is seeking a Restaurant General Manager for a Taco Bell unit in Menasha, Wisconsin. The GM will lead operations, ensure cleanliness, hospitality, quality, and speed of service while training staff and modeling correct behaviors.

Responsibilities include cost control, staffing, performance reviews, hiring, coaching, and maintaining safety and compliance across the restaurant. The role requires hands-on leadership and financial accountability, with emphasis on guest

Qualifications

• Minimum age 18 years or older.
• Internal promote preferred after completing training and certifications.
• High school diploma or GED is required.
• At least 6 months in a shift management or supervisory role in a service-related business.
• Legal right to work in the United States.
• Open availability and ability to work flexible hours and all shifts.

Responsibilities

• Controls food, labor, cash and controllable expenses per guidelines and budgeted levels.
• Drives sales growth by improving 5 Bells, CORE, speed of service and food quality.
• Maintains adequate staffing levels for all days and parts.
• Conducts performance appraisals for crew, shift managers, and assistant GM.
• Performs hiring for crew, shift leaders, and assistant GM positions.
• Coaches and trains staff to achieve certification and performance goals.
• Maintains restaurant cleanliness and obeys sanitation guidelines and regulations.
• Ensures compliance with local, state, and federal employment laws.

Skills

Communication skills

Hygiene

Reliable transportation

Leadership ability

Education

High school diploma or GED

Job description

ANCHOR POINT MANAGEMENT GROUP is seeking a Restaurant General Manager for a Taco Bell unit in Menasha, Wisconsin. The GM will lead operations, ensure cleanliness, hospitality, quality, and speed of service while training staff and modeling correct behaviors.

Responsibilities include cost control, staffing, performance reviews, hiring, coaching, and maintaining safety and compliance across the restaurant. The role requires hands-on leadership and financial accountability, with emphasis on guest