Associate Restaurant Manager

Job Details Job Location: 032675 - BLT Cockeysville - Cockkeysville, MD 21030 Position Type: Associate Restaurant Manager Salary Range: $17.00 - $21.00 Hourly Reports to: Restaurant General Manager Directly Supervises: AGMs / Shift Managers / Team Members Basic Purpose and Objectives 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 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 the Individual Development Plan within the first year are subject to demotion or termination. 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 restaurant 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 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, as well as 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 Accrue PTO each pay period, enrolled in STD/LTD with entitlement to enroll in medical, dental, life, 401k. Annual bonus potential $7,280 to $9,500. Qualifications Knowledge and Skill Requirements: Delivers Excellence in Customer Service: fully aware of customer needs, ensures quality products and service, monitors performance against high standards, maintains a clean and professional appearance, interacts with customers proactively, seeks continuous improvement and uses customer feedback tools. Team Leadership: supervises others, delegates tasks, remains in control in difficult situations, provides clear direction and authority, coaches staff, demonstrates principled leadership and business ethics, celebrates achievements and recognizes others. Business Savvy: identifies problems quickly, develops and implements solutions, manages restaurant flow to ensure customer satisfaction, focuses team on critical business issues, employs business tools, analyzes financial data, identifies trends and follows up to ensure 100% implementation, understands key business drivers to build sales and achieve margin targets. Team Development: identifies staff development needs and action plans, ensures time for crew development, transfers knowledge through procedures and feedback, provides resources for development and periodic formal assessment. Restaurant Operations: technically proficient in food preparation, production and delivery; detailed knowledge of food handling and food safety procedures; familiar with basic restaurant equipment troubleshooting; familiar with company product standards. Educational Attainment / Experience Requirements: High school diploma or GED. Supervisory experience in 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 is merely 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