Restaurant Manager

Anchor Point Management Group; Eau Claire (WI); On-site; USD 23,419 - 45,460; Full time

Job summary

Anchor Point Management Group seeks a Restaurant General Manager for a Taco Bell unit in Eau Claire, WI. Salary ranges hourly from $16.70 to $33.17. You will lead operations to ensure cleanliness, hospitality, product quality, and fast service; train staff; and model strong customer service.

Responsibilities include staffing, performance reviews, hiring, coaching, and maintaining regulatory compliance. This onsite role requires a hands-on leader dedicated to throughput and guest satisfaction.

Qualifications

• Must be at least 18 years old.
• High school diploma or GED is required.
• Minimum 6 months in a shift management or supervisory role.
• Must have legal right to work in the United States.
• Open availability and the ability to work flexible hours and all shifts.
• Excellent oral and written communication skills.
• Reliable transportation and punctuality.
• Ability to learn quickly with a can-do attitude.

Responsibilities

• Control costs (food, labor, cash) to company guidelines and budgets.
• Maintain staffing levels to meet scheduling requirements.
• Conduct performance appraisals for crew, shift managers, and AGM.
• Handle hiring for crew, shift leaders, and AGM positions.
• Coach and train staff to achieve certification and performance goals.
• Ensure cleanliness, safety, and regulatory compliance.
• Deliver high guest service and resolve guest issues.

Skills

Leadership

Supervisory experience

Communication skills

Flexibility

Education

High school diploma or GED

Job description

Job Details

Job Location: 2512 Craig Rd, Eau Claire, WI 54701

Salary Range: $16.70 - $33.17 Hourly

Job Overview

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 councils all crew members and managers and is responsible for training and developing their team to expected certification and performance levels.
• Maintains 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 reports 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.
• Prepares food as needed for guests and training purposes as well as handling the cash register and money when required.

Qualifications / Knowledge and Skill Requirements

• 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.
• Must possess a minimum of 6 months in a shift management or supervisory role, preferably in a service‑related business.
• Must have legal right to work in the United States.
• Must have open availability and the ability to work flexible hours and all shifts as needed.
• Must have basic math and reading skills.
• Must possess excellent oral and written communication skills.
• Must have ability to learn quickly with a can‑do attitude.
• Must come to work with good hygiene.
• Must have reliable transportation and be able to arrive to work on time.
• Must demonstrate ability to maintain financial controls and coach and train employees.
• Must have a positive, friendly, and courteous attitude.

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