Restaurant Ops Leader: Growth, Profit & Service

Taco Bell - 43391 - Houston; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Taco Bell Restaurant General Manager is responsible for profitable operation of the restaurant, ensuring cost control, customer service excellence, and strong employee development while building sales and maintaining brand image.

Lead front-of-house and kitchen teams, manage labor and inventory, monitor safety and health compliance, and collaborate with Area Coaches to drive performance and guest satisfaction.

Qualifications

• High school diploma or GED required; university degree preferred
• Minimum 2 years of supervisory experience
• Must be 18 years or older
• Must be Serv Safe Certified
• Basic math and computer skills; strong customer service skills
• Strong communication, leadership and conflict resolution skills
• Open availability required

Responsibilities

• Front counter supervision to ensure quality service and coaching of employees
• Conduct meetings to plan, train, and review operations and policies
• Develop and maintain sales and local store marketing initiatives
• Monitor utilities, supplies, and costs; analyze P&L and take corrective actions
• Develop labor schedules with company labor guidelines; adjust for sales volume
• Manage cash handling and deposits; ensure compliance with cash procedures
• Maintain safe work environment and adherence to health and image standards
• Coordinate hiring, promotions, and personnel records per laws
• Document performance reviews and disciplinary actions when needed
• Perform administrative tasks and routine maintenance coordination

Skills

Strong leadership

Customer service

Communication

Conflict resolution

Open availability

Team training

ServSafe Certified

Education

High school diploma or GED

University degree preferred

2 years supervisory experience

Job description

Taco Bell Restaurant General Manager is responsible for profitable operation of the restaurant, ensuring cost control, customer service excellence, and strong employee development while building sales and maintaining brand image.

Lead front-of-house and kitchen teams, manage labor and inventory, monitor safety and health compliance, and collaborate with Area Coaches to drive performance and guest satisfaction.