Associate Restaurant Manager

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 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
    Maintains fast, accurate service, positive guest relations and ensure 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.
    Ensure 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 principle 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 every pay period, enrolled in STD/LTD entitled to enroll in medical, dental, life, 401k.
• Annual bonus potential $7280 to $9500.