Restaurant Operations Leader

Anchor Point Management Group; New Albany (IN); On-site; USD 22,000 - 45,000; Full time

Job summary

Taco Bell in New Albany, MS is seeking a Restaurant General Manager to lead a single unit, oversee daily operations and training, and ensure guest satisfaction, cleanliness, quality, and speed of service.

The role requires managing costs, staffing, hiring, coaching, and enforcing food safety and regulatory compliance to achieve strong results. Strong communication and leadership are essential.

Qualifications

• Must be at least 18 years old.
• High school diploma or GED is required.
• Legal right to work in the United States.
• Availability to work flexible hours and all shifts.
• Basic math and reading skills.
• Excellent oral and written communication skills.
• Reliable transportation and punctuality.
• Demonstrated ability to maintain financial controls and coach/train employees.

Responsibilities

• Ensure food cost, labor cost, cash and controllable expenses stay within guidelines and budget.
• Drive sales growth by improving key metrics like speed of service and food quality.
• Maintain adequate staffing for all shifts and days.
• Prepare and conduct performance appraisals for crew, shift managers, and assistant GMs.
• Hire new crew, shift leaders, and assistant GMs as needed.
• Coach and train staff to meet certification and performance levels.
• Maintain restaurant cleanliness and comply with sanitation guidelines.
• Ensure compliance with local, state, and federal employment laws.
• Keep the restaurant environment safe and report needed repairs.
• Provide timely feedback to area coach and participate in meetings.
• Handle cash register operations and guest transactions as required.

Skills

Communication skills

Flexibility

Time management

Hygiene awareness

Education

High school diploma or GED

Legal right to work in the United States

Job description

Taco Bell in New Albany, MS is seeking a Restaurant General Manager to lead a single unit, oversee daily operations and training, and ensure guest satisfaction, cleanliness, quality, and speed of service.

The role requires managing costs, staffing, hiring, coaching, and enforcing food safety and regulatory compliance to achieve strong results. Strong communication and leadership are essential.