Associate Restaurant Manager

Basic Purpose and Objectives of the Position

The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include driving excellence in customer service, maintaining company standards in product and facility specifications, supervising food handling procedures and operational processes, exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets, and assuming full responsibility for specific financial controls, crew training assignments, and the screening of prospective employees under the direction of the RGM.

Principle Accountabilities

• Customer Satisfaction/Product Quality

• Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.
• Drives customer-focused culture by serving as a role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
• Tracks, analyzes, and resolves sources of customer complaints.
• Ensures that food safety standards are met.

• Financial

• Develops and drives the restaurant's annual operating plan.
• Analyzes sales, labor, inventory, and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets.
• Trains and mentors subordinates on financial analyses and profitability tips for the restaurant.
• Develops store CAPEX requests and is the principle interface with all vendors.

• Operations

• Ensures that facilities and equipment are maintained to company standards.
• Monitors inventory, food preparation, and order fulfillment daily to ensure adherence to company standards.
• Establishes restaurant speed with service (SWS) targets, monitors performance, and resolves bottlenecks to achieve SWS goals.
• Oversees development and revision of weekly management and crew schedules.

• Human Resources

• Directs all restaurant-level HR activity including: personal accountability for crew hiring decisions, learning zone planning and execution, performance management, compensation, employee relations issues up to and including termination.
• Provides hands-on training for management staff in advanced learning zone modules and develops all shift managers and assistant general managers to assume higher level responsibilities.
• Develops and monitors staffing plans and directs crew sourcing activities.
• Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state, and federal workplace regulations.

Qualifications

• Knowledge and Skill Requirements

• Delivers Excellence in Customer Service
• Team Leadership
• Business Savvy
• Team Development
• Restaurant Operations

• Educational Attainment/Experience Requirements

• High school diploma or GED.
• Supervisory experience in either a food service or retail environment.
• Demonstrated ability to maintain financial controls and coach and train hourly employees.
• Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.