Restaurant General Manager

About the role

What began as an idea between two brothers to open a Mexican restaurant has since grown into one of the largest, privately held Taco Bell franchisees in America. At Border Foods, we work with a people-first mantra. From cooks to cashiers to restaurant managers and beyond, we work together to bring to life the Core Values of Border Foods. As a General Manager, your mission is to reinforce these values—Accountability, Integrity, Family, Excellence, Teamwork, and Empowerment—while creating safe, welcoming, and supportive environments where employees and guests can thrive. You are responsible for the operation of the entire restaurant and building a strong team that consistently provides customers great food and a friendly experience.

Responsibilities

• Guide team members and Shift Leaders, ensuring they complete all assigned duties and serve safe, quality food in a friendly manner.
• Schedule and deploy the team correctly, monitoring performance and holding team members accountable for standards and expectations.
• Ensure a quality customer experience by driving fast and friendly service.
• Maintain the point-of-sale system by reporting system failures and verifying download accuracy (e.g., pricing updates, menu changes).
• Ensure health and safety standards are met and adhere to all local, state, and federal laws and guidelines.
• Create unity in the team by building cross-functional relationships and responding to team member questions or issues in a timely manner.
• Provide a restaurant that is a safe place for team members to work and customers to visit.
• Navigate challenging situations and provide appropriate guidance while motivating and supporting the team.
• Represent Border Foods in handling customer complaints and issues, demonstrating a sincere approach to finding effective solutions.
• Instill a recognition culture that creates a positive work environment.
• Develop short-term and long-term strategies for restaurant success, delivering profit by interpreting the P&L and making financial adjustments.
• Source, hire, and develop excellent team members, conducting new hire orientation and developing training plans.
• Minimize loss through strict observance of cash handling policies, proper training, and compliance with accounting/banking requirements.
• Demonstrate efficient labor control, inventory control, and waste management.
• Build the capabilities of your team while identifying strengths and opportunities, providing learning and development opportunities.
• Offer guidance on personal development and career paths, demonstrating active and timely coaching.
• Seek and share ideas to help others succeed, leveraging tools, resources, and information for personal and business growth.

Requirements

• Minimum of three years of restaurant or retail experience, or combined experience and education.
• Experience with sales building, P&L statements, recruiting, and training.
• Proven track record of successful hiring and retention.
• Ability to work early mornings, evenings, late nights, weekends, and some holidays as needed; schedule demands may change.
• This exempt management position requires a minimum of 50 hours per week, with additional hours as needed.
• ServeSafe Certified.
• Must be at least 18 years of age.
• Valid driver’s license and vehicle insurance.
• High school diploma or equivalent.

Benefits

• Top pay in the industry: up to $100,000 a year with base pay plus top-tier bonus potential.
• Annual trip to Mexico for top performers (e.g., 85 General Managers in 2020).
• Bonus program with potential to earn up to an extra $40,000 annually.
• Education programs, including GED and tuition reimbursement offerings.
• Scholarship opportunities.
• Medical, dental, and vision benefits offered for all positions—even part-time.
• Free food.
• Paid vacation time, sick leave, and holiday pay.
• Vacation Donation Program.
• An incredible culture that encourages career growth and support.

Pay

$50,000 – $100,000 per year.

Schedule

This exempt management position requires a minimum of 50 hours per week, with additional hours as needed to meet business and operational demands.

Physical Demands

The physical demands for this position include sitting, standing, bending, lifting, and moving intermittently during working hours. These requirements may be accomplished with or without reasonable accommodation.