Restaurant General Manager

Team Lyders Payroll Inc is a leading franchisee operating over 200 Taco Bell locations across Michigan, Iowa, Indiana, Wisconsin, and Illinois. As a prominent player in the quick-service restaurant (QSR) industry, Team Lyders is dedicated to delivering exceptional customer experiences by adhering to brand standards and fostering a positive work culture. With a strong commitment to community impact and operational excellence, Team Lyders empowers its team members to grow professionally while maintaining high standards in all aspects of restaurant operations. The company values leadership, teamwork, and integrity, cultivating vibrant and motivated teams that drive success and consistent guest satisfaction.

The Restaurant General Manager role at Team Lyders is a hands-on leadership position with a focus on managing the daily operations of one of their restaurants within the company’s established brand standards and policies. This position is vital in ensuring that every aspect of the restaurant, from customer service to financial management, reflects the quality and efficiency that Team Lyders promises its guests. The General Manager will lead by example, setting the tone for a strong team culture through motivation, coaching, and mentoring.

In this role, the General Manager is responsible for building people capability by recruiting and training top-tier talent, resolving conflicts, and providing continuous performance feedback to team members. The role requires a dynamic leader who exemplifies the company’s core values and drives a culture that supports both employee and customer satisfaction. Furthermore, this position requires overseeing day-to-day operations such as scheduling labor, managing food supplies, and ensuring health and safety standards are maintained. The manager must also handle customer relations by promptly resolving issues and leveraging customer insights to improve the guest experience.

Financial acumen is essential for this role, with responsibilities including managing profit and loss, cash control, inventory management, and labor optimization. The General Manager develops and executes Annual Operating Plans that align with corporate goals while actively monitoring sales and operational performance. Maintaining the restaurant’s facilities and equipment to brand standards through preventive maintenance plans is also a key function.

This position demands a hands-on approach and often requires working a 50-hour workweek, including evenings, weekends, and extended shifts as necessary. Physical demands include standing for long periods and performing tasks that require lifting, pushing, and physical movement around the restaurant. While the work environment involves moderate noise and exposure to indoor and outdoor elements such as heat, cold, water, and cleaning chemicals, the rewarding experience of leading a successful restaurant operation offers significant career growth and satisfaction within the hospitality and QSR sector.