Restaurant Manager

Anchor Point Management Group; Town of Rice Lake (WI); On-site; USD 65,000 - 85,000; Full time

Job summary

Anchor Point Management Group in Wisconsin seeks an experienced Restaurant General Manager to lead a Taco Bell unit. You will oversee operations, training, guest service, and compliance to deliver a safe, efficient, and profitable restaurant.

The role requires hands-on leadership, strong financial controls, scheduling, performance appraisals, hiring, and coaching. You will ensure cleanliness, food quality, speed of service, and guest satisfaction, while maintaining adherence to brand standards

Qualifications

• Must be at least 18 years old.
• High school diploma or GED required.
• Minimum of 6 months in a shift management or supervisory role.
• Legal right to work in the United States.
• Open availability and ability to work flexible hours.
• Basic math and reading skills.
• Excellent oral and written communication skills.
• Demonstrated ability to maintain financial controls.
• Reliable transportation and punctuality.
• Positive, friendly, and courteous attitude.

Responsibilities

• Controls costs including food, labor, cash and controllable expenses.
• Improves sales by 5 Bells, CORE, speed of service, and food quality.
• Maintains adequate staffing levels for all days/parts.
• Prepares and conducts performance appraisals for crew and supervisors.
• Performs hiring for crew, shift leaders, and ASM/GM roles.
• Coaches and trains teams to required certifications.
• Maintains cleanliness and safety per guidelines and laws.
• Handles guest complaints to foster repeat business.

Skills

Shift management

Staff coaching

Financial controls

Communication skills

Availability

Attention to detail

Reliability

Education

High school diploma or GED

Job description

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.
• 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 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, 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.

Your Success Will Be Measured Based on the Following

• Weekly/Period restaurant performance in sales, ICOS, labor, cash and controllable expenses
• 5Bells, CORE, PRCs and Food Safety Audit results
• Period “3 Part P & L” results: Unit Staffing, STP1&1%, Annualized Turnover%, Average Weekly Mgmt. Hours, 5Bells, 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
• Performance metrics for sales, cost control, labor efficiency, and guest satisfaction as outlined above.

Qualifications

• Must be at least 18 years old.
• Strong preference for an internal promote who has completed all required learning zone training and certifications.
• High school diploma or GED required.
• 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.
• Open availability and 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.
• Good hygiene and appearance.
• Reliable transportation and punctuality.
• Demonstrated ability to maintain financial controls and coach and train employees.
• 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 and is not all‑inclusive.