General Manager

About the role

Restaurant General Manager Taco John's International is looking for a full-time General Manager to lead a high-performing team to deliver exceptional guest experiences, maintain operational excellence, and drive profitability. You will oversee all aspects of restaurant operations including staffing, training, inventory management, customer service and compliance with company standards and local regulations.

Responsibilities

• Recruit, train, and inspire a high-performing team, including assistant managers, shift leaders, and team members.
• Provide ongoing coaching, feedback, and performance evaluations to support individual growth and team success.
• Champion a guest first culture by delivering exceptional service and hospitality.
• Cultivate a positive, inclusive, and motivating work environment that encourages collaboration and accountability.
• Ensure strict adherence to food safety, sanitation, and quality standards in accordance with company and regulatory guidelines.
• Optimize labor, food, and supply costs through effective scheduling, forecasting, inventory management, and drive restaurant performance by achieving or exceeding sales, profitability, and operational goals.
• Analyze financial reports and budgets to identify opportunities for improvement, oversee accurate cash handling, banking procedures, and loss prevention practices.
• Demonstrate adaptability in a dynamic environment by stepping in where needed, even outside of core responsibilities, to ensure overall success.
• Actively contribute to a culture of inclusion by valuing diverse perspectives, promoting equity, and creating an environment where all individuals feel respected, supported, and empowered to thrive.

Qualifications

• Minimum of 2 years of restaurant management experience, preferably in quick-service or fast-casual dining.
• High school diploma or equivalent; associate or bachelor’s degree in business, hospitality, or a related field is a plus.
• Proven history of successfully leading teams, managing operations, and achieving business goals.
• Strong understanding of restaurant financials, including labor management, food cost control, and budgeting.
• Excellent communication, interpersonal, and conflict-resolution skills.
• Demonstrated ability to recruit, train, and develop team members.
• Proficiency with point-of-sales (POS) systems and basic computer applications (e.g., Microsoft Office or Google Workspace).
• Ability to work a flexible schedule, including nights, weekends, and holidays.
• ServSafe certification or ability to obtain within 30 days of hire.
• Must be able to lift up to 50 pounds and stand for extended periods in a fast-paced environment.
• Legal authorization to work in the United States.
• Comfortable working independently and collaboratively in a fast-paced, evolving environment.
• Associate or bachelor’s degree in business administration, Hospitality Management, or a related field.
• 3+ years of progressive leadership experience