Associate Restaurant Manager: Ops Leader with Growth to GM

Reports to: Restaurant General Manager Directly Supervises: AGMs / Shift Managers / Team Members 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 during 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, trains employees on an ongoing basis, responds to customer service needs, and models appropriate skills and behaviors in the restaurant. The candidate for ARM should be promotable to RGM within a year and a half, having demonstrated leadership skills necessary for advancement. ARM’s that do not show progress toward an Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality Maintains fast, accurate service and positive guest relations ensuring products meet company quality standards. Drives customer‑focused culture by resolving customer issues and training managers and crew to exceed service standards. Tracks, analyzes and resolves sources of customer complaints. Ensures that food safety standards are met. Financial Develops and drives the restaurant annual operating plan. Analyzes sales, labor, inventory and other controllable accounts continuously, taking corrective action to meet or achieve margin and sales growth targets. Trains and mentors subordinates on financial analysis and profitability tips for the restaurant. Develops store CAPEX requests and serves as the principal 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 and adherence to all company, state, and federal workplace regulations. 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 Benefits Accrues PTO every pay period, enrolled in STD/LTD, entitled to enroll in medical, dental, life, 401(k). Annual bonus potential $7,280 to $9,500. Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Fully aware of customer needs and ensures they receive quality products and service. Maintains high standards of product quality and speed, constantly monitoring performance against those standards. Demonstrates a strong eye for detail and cleanliness, presenting a positive image through tidy and professional appearance. Interacts with customers in a highly effective, proactive manner and consistently seeks to improve the customer experience. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to appropriate staff, remains in control during difficult situations, and leads by example. Provides clear direction and authority, communicates restaurant goals, and links individual performance to restaurant objectives. Recognizes and rewards achievements while regularly coaching staff to drive performance against objectives. Business Savvy Identifies problems quickly, develops and implements solutions, and manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues, plans, organizes, and delegates work for peak efficiency. Accurately analyzes financial data, identifies trends, and takes appropriate action. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies staff development needs and action plans, ensuring time is available for crew development. Transmits knowledge to others by demonstrating procedures, maintaining high standards, and walking the talk. Provides resources for development, follows up, and gives positive, direct feedback. Provides ongoing coaching and feedback in addition to periodic formal assessments of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production, and delivery. Displays detailed knowledge of key food handling and food safety procedures. Familiar with basic restaurant equipment troubleshooting and company product standards. 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. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but represents the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload, or technical development). #J-18808-Ljbffr