Associate Restaurant Manager

Associate Restaurant ManagerThe 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, and 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 ongoing basis trains employees, 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.Success measures include 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.Knowledge and skill requirements include delivering excellence in customer service, team leadership, business savvy, team development, and restaurant operations.