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.Principle Accountabilities• Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards.• Drives customer-focused culture by serving as 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.• 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 principle interface with all vendors.• 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.• 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, 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 levelsQualifications• Knowledge and skill requirements include delivering excellence in customer service, team leadership, business savvy, team development, and restaurant operations.• Educational attainment/experience requirements include a high school diploma or GED, supervisory experience in either a food service or retail environment, demonstrated ability to maintain financial controls, and proven ability to drive customer satisfaction, financial performance, and employee satisfaction.