Restaurant Manager

Appleton, WI, USA|

Job Overview

Compensation

Hourly

Range $16.70 - $33.17

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

Training and Development

Retirement Plan

flexible schedule

Job Description

Taco Bell is a globally recognized fast-food restaurant chain specializing in Mexican-inspired cuisine such as tacos, burritos, and quesadillas. Established in 1962, Taco Bell has grown into one of the leading brands in the quick-service restaurant industry, known for its innovative menu, vibrant culture, and commitment to quality and customer satisfaction. With thousands of locations across the United States and internationally, Taco Bell is dedicated to delivering fast, friendly service and tasty food at an affordable price. The company emphasizes a dynamic work environment where team members and managers have opportunities for career advancement and ongoing learning through structured training programs and certifications.

The Restaurant General Manager (RGM) position at Taco Bell plays a pivotal role in the success of an individual unit, responsible for the overall leadership, supervision, and operational excellence of a specific restaurant. This is a full-time position where the RGM is accountable for maintaining high standards of cleanliness, hospitality, product quality, speed of service, and building maintenance. The role requires managing staffing and scheduling to meet operational demands, controlling costs such as food, labor, and cash, and ensuring compliance with company policies and regulatory requirements. The RGM is expected to lead by example, engaging in hands-on operational tasks to train employees, respond to guest needs, and model the skills and behaviors expected in the workplace.

The Restaurant General Manager oversees the financial performance of the restaurant by monitoring sales growth, labor costs, and controllable expenses while aiming to exceed targets through improved service speed and food quality. They are responsible for conducting performance appraisals and coaching staff including crew members, shift managers, and assistant general managers to ensure the team meets certification and performance standards. Hiring and onboarding new team members also fall under the RGM's duties, alongside maintaining a safe, clean, and organized restaurant environment that complies with food safety regulations and employment laws.

A critical component of this role involves effective communication and feedback with the area coach regarding operational results and challenges. The RGM plays an essential part in controlling turnover by selecting the right talent, providing proper training, and fostering a positive workplace culture that values respect and teamwork. Success in this position is measured based on a variety of performance indicators including sales, labor efficiency, food safety audit results, and customer service metrics. The role demands a leader with strong organizational skills, financial acumen, and a customer-centric approach, committed to driving the restaurant independently while supporting the broader goals of Taco Bell.

Job Requirements

Must be at least 18 years old or older
Legal right to work in the United States
Have open availability and the ability to work flexible hours and all shifts as needed
Basic math and reading skills
Comes to work with good hygiene
Has reliable transportation and able to arrive to work on time

Job Qualifications

High school diploma or GED
Minimum of 6 months in a shift management or supervisory role, preferably in a service-related business
Strong preference for an internal promote who has completed all required learning zone training and certifications
Demonstrated ability to maintain financial controls and coach and train employees
Excellent oral and written communication skills
Ability to learn quickly with a can-do attitude
Positive, friendly, and courteous attitude

Job Duties

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 councils all crew members and managers and are responsible for training and developing their team to expected certification and performance levels
Maintains 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 report any needed repairs to the maintenance department and your 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 their area coach on operating results
Effectively manages turnover by practicing effective selection and training and by treating their people right and fostering a positive work environment
Preparing food as needed for guests and training purposes as well as handling the cash register and money when required