Restaurant Operations Leader

Taco Bell - 43398 - Vidor; Vidor (TX); On-site; USD 42,000 - 66,000; Full time

Job summary

Taco Bell is seeking a Restaurant General Manager to profitably operate the restaurant in line with Taco Bell practices. This role focuses on cost control, customer service, and employee development to build sales and maximize profits.

The position requires leadership to train staff, manage labor, ensure compliance, and oversee daily operations with a strong emphasis on food quality and safety.

Qualifications

• High school diploma or GED; University degree preferred.
• Minimum 2 years of supervisory experience.
• Must be at least 18 years of age.
• Must be Serv Safe Certified.
• Knowledge of P&L statements, basic math and computer skills.
• Strong customer service, communication, leadership and conflict resolution.
• Requires open availability.

Responsibilities

• Work at the front counter to ensure quality service and handle customer complaints.
• Conduct meetings with team members and management to plan, train, and review procedures and policies.
• Develop and maintain sales; utilize local store marketing.
• Monitor costs, profits, inventory and labor to optimize performance.
• Prepare and post labor schedules; adjust for sales volume.
• Manage cash control and daily deposits; follow cash handling procedures.
• Ensure safety and health standards; maintain clean, professional image and compliance.
• Conduct performance reviews and maintain personnel files; track hiring and promotions.
• Attend meetings with Area Coach and perform administrative tasks as required.

Skills

Customer service

Communication

Leadership

Conflict resolution

Open availability

Education

High school diploma or GED

University degree preferred

Job description

Taco Bell is seeking a Restaurant General Manager to profitably operate the restaurant in line with Taco Bell practices. This role focuses on cost control, customer service, and employee development to build sales and maximize profits.

The position requires leadership to train staff, manage labor, ensure compliance, and oversee daily operations with a strong emphasis on food quality and safety.