Restaurant Manager

Anchor Point Management Group; Avon Lake (OH); On-site; USD 33,000 - 37,000; Full time

Job summary

Anchor Point Management Group is seeking a Restaurant General Manager for a Taco Bell unit in Avon Lake, OH. You will lead operations, ensure guest satisfaction, and oversee staff performance.

Responsibilities include controlling costs, scheduling shifts, coaching crew and managers, maintaining food quality and safety, and driving sales growth. This full-time role offers $24.00–$27.00 hourly pay, with opportunities for advancement and ongoing training.

Qualifications

• Must be at least 18 years old.
• High school diploma or GED required.
• Minimum 6 months in a shift management or supervisory role.
• Legal right to work in the United States.
• Open availability to work flexible hours and all shifts.
• Strong oral and written communication skills.
• Demonstrated ability to manage finances and coach employees.

Responsibilities

• Oversee unit operations to ensure guest satisfaction and profitability.
• Control costs and schedule staff to meet business needs.
• Hire, coach, and evaluate crew members and shift leaders.
• Maintain food quality, safety, and adherence to sanitation standards.
• Drive sales growth and monitor performance against targets.

Skills

Communication skills

Time management

Reliable and punctual

Education

High school diploma or GED

Job description

Job Details

Job Location: 510 Avon Belden Rd, Avon Lake, OH - Avon Lake, OH 44012

Salary Range: $24.00 - $27.00 Hourly

Position Summary

The Restaurant General Manager (RGM) provides overall leadership and direct supervision foroperations of an individual Taco Bell Unit. They are accountable for the organized, efficient, andprofitable operation of their restaurant by achieving and maintaining high standards of cleanliness,hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM directlyperforms hands on operational work as necessary to train employees, respond to guest serviceneeds, or otherwise role model appropriate skills and behaviors in their restaurant.

Duties and Responsibilities

• Ensures that cost categories including food cost, labor cost, cash and controllable expensesare controlled to company guidelines and budgeted levels.
• Works within their restaurant to produce positive sales growth by demonstratingimprovement on 5 Bells, CORE, speed of service and food quality.
• Ensures adequate staffing levels are maintained for all days and day parts, to meet allscheduling requirements.
• Prepares and conducts crew member, shift manager, and assistant general managerperformance appraisals.
• Performs the hiring process for a new crew members, shift leaders, and assistant generalmanagers.
• Coaches and councils, all crew members and managers and are responsible for training anddeveloping their team to expected certification and performance levels.
• Maintain the restaurant cleanliness and organization, following all food service sanitationguidelines and regulations.
• Ensures compliance with all local, state, and federal laws pertaining to employment.
• Verifies the restaurant environment is safe for both employees and guests and takescorrective action when needed.
• Ensures that preventative maintenance procedures are followed for all equipment andfacilities and report any needed repairs to the maintenance department and your area coach.
• Ensures excellent levels of guest service on all shifts and properly handles guests ’complaintsto facilitate repeat business.
• Provides relevant and timely feedback to their area coach on operating results, specificallythrough the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treatingtheir people right and fostering a positive work environment.
• Preparing food as needed for guests and training purposes as well as handling the cashregister and money when required

Your success will be measured based on the following:

• Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses
• 5 Bells, CORE, PRCs and Food Safety Audit results
• Period “3 Part P & L” results: Unit Staffing, STP 1&1 %, Annualized Turnover %, Average Weekly Mgmt. Hours, 5 Bells, CORE results, PRCs/10,000 Transactions, SOS Window Time,Food Safety Audits, YOY Net Sales Growth, Net Sales vs. Plan, Food Cost %, Drinks %, Paper%, Total COS %, Labor % vs. Plan, Overtime % vs. Plan, Cash +/- % of Sales, Controllable %vs. Plan, PAA % vs. Plan, Actual PAA

Qualifications

• Must be at least 18 years old or older.
• Strong preference for an internal promote who has completed all required learning zone training and certifications.
• High school diploma or GED is required.
• Possess a minimum of 6 months in a shift management or supervisory role, preferably in a service-related business.
• Legal right to work in the United States.
• Have open availability and the ability to work flexible hours and all shifts as needed.
• Basic math and reading skills.
• Excellent oral and written communication skills
• Ability to learn quickly with a can-do attitude.
• Comes to work with good hygiene.
• Has reliable transportation and able to arrive to work on time.
• Demonstrated ability to maintain financial controls and coach and train employees.
• A positive, friendly, and courteous attitude.

The duties and requirements of this position may change from time to time. The Company and their affiliates reserve the right to add or delete duties and responsibilities at the discretion of its owners/managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.