Restaurant Manager

Anchor Point Management Group; Springfield (OR); On-site; USD 41,600 - 53,843; Full time

Job summary

Anchor Point Management Group in Springfield, OR, is seeking a Restaurant General Manager to lead a Taco Bell unit. You will supervise operations, train staff, and ensure guest satisfaction through hospitality, quality, and speed of service.

The role requires hands-on leadership, budgeting, safety compliance, and the ability to respond to guest needs while maintaining high standards of cleanliness and product quality.

Qualifications

• Must have at least 6 months in a supervisory/shift management role.
• Excellent communication skills, both oral and written.
• Ability to learn quickly and maintain hygiene and safety standards.

Responsibilities

• Oversee staffing levels and scheduling to meet daily needs.
• Coach and train crew members and shift leaders to achieve performance goals.
• Maintain cleanliness, food safety, and sanitation in accordance with regulations.
• Monitor costs and controllable expenses to meet budgeted levels.
• Provide timely feedback and support to the area coach on operations.

Skills

Shift management

Team leadership

Hospitality focus

Education

High school diploma or GED

Job description

Job Details

Job Location: 1505 Mohawk Blvd, Springfield, OR 97477

Salary Range: $20.00 - $25.89 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 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 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 area coach on operating results through daily call procedure and weekly area meetings.
• Effectively manages turnover by practicing effective selection and training, treating people right, and fostering a positive work environment.
• Prepares food as needed for guests and training purposes and handles the cash register and money when required.

Performance Metrics

• 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.
• Come 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 its 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.