Restaurant Manager

Anchor Point Management Group; Brookfield (TN); On-site; USD 24,796 - 45,694; Full time

Job summary

Anchor Point Management Group is seeking a Restaurant General Manager (RGM) for Taco Bell in Memphis, TN. The RGM will oversee daily operations, ensuring excellent service, cleanliness, and profitability. Leading a team, the RGM will manage staffing, training, and compliance with regulations.

Ideal candidates should have leadership experience, strong communication skills, and a desire to develop their team in a fast-paced environment. A high school diploma is required, with a preference for candidates with an undergraduate degree or prior managerial experience.

Qualifications

• Minimum 18 years old required.
• Strong preference for internal promotes from AGM position.
• 6 months supervisory experience in a service-related business required.
• Open availability to work flexible hours.
• Legal right to work in the United States is necessary.

Responsibilities

• Accountable for organized and profitable operation of the restaurant.
• Ensures compliance with local, state, and federal laws.
• Leads and coaches the team towards achieving high standards of service.

Skills

Leadership

Communication skills

Conflict resolution

Time management

Planning and organizing

Education

High school diploma or GED

Undergraduate degree

Job description

Job Details

Job Location: 911 Estate Dr - Memphis, TN 38119

Salary Range: $18.00 - $33.17 Hourly

Position Summary

The Restaurant General Manager (RGM) provides overall leadership and direct supervision for operations of an individual Taco Bell Unit. They are accountable for the organized, efficient, and profitable operation of their restaurant by achieving and maintaining high standards of cleanliness, hospitality, accuracy, building maintenance, product quality, and speed of service. The RGM directly performs hands on operational work as necessary to train employees, respond to guest service needs, 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 expenses are controlled to company guidelines and budgeted levels.
• Works within their restaurant to produce positive sales growth by demonstrating improvement on 5 Bells, CORE, speed of service and food quality.
• Ensures adequate staffing levels are maintained for all days and day parts, to meet all scheduling requirements.
• Prepares and conducts crew member, shift manager, and assistant general manager performance appraisals.
• Performs the hiring process for new crew members, shift leaders, and assistant general managers.
• Coaches and counsels all crew members and managers and are responsible for training and developing their team to expected certification and performance levels.
• Maintain the restaurant cleanliness and organization, following all food service sanitation guidelines 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 takes corrective action when needed.
• Ensures that preventative maintenance procedures are followed for all equipment and facilities 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 ’complaints to facilitate repeat business.
• Provides relevant and timely feedback to their area coach on operating results, specifically through the daily call procedure and weekly area meetings. Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment.
• Preparing food as needed for guests and training purposes as well as handling the cash register 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 from the AGM position who has completed all required learning zone training and certifications.
• High school diploma or GED is required, Undergraduate degree preferred.
• Possess a minimum of 6 months in a 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.
• Excellent oral and written communication skills.
• Strong planning, organizing, and follow‑up skills.
• Excellent decision making and conflict resolution skills.
• MUST enjoy working in a fast‑paced environment and be flexible enough to deal with rapid change.
• Desire to develop their team and actively continue their own development.
• MUST be able to manage time effectively and efficiently and reach objectives within specified timeframes.

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.