Associate Restaurant Manager

Associate Restaurant Manager

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

In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination.

Principle Accountabilities:

• Customer Satisfaction/Product Quality
• Financial
• Operations
• Human Resources

Success Measures:

• Achievement of restaurant annual operating plan
• Margin improvement over previous year sales growth
• Weekly/Period restaurant performance in sales, labor, and COGS
• PRC results and DISSAT scores
• Learning Zone certification levels, crew turnover and staffing levels

Qualifications:

• Knowledge and Skill Requirements
• Educational Attainment/Experience Requirements