Associate Restaurant Manager

Reports to:

Restaurant General Manager

Directly Supervises: AGMs / Shift Managers / Team Members

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 promo table 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.

• Maintain fast, accurate service, positive guest relations and ensure products are consistent with company quality standards.
• Drive customer‑focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards.
• Track, analyze and resolve sources of customer complaints.
• Ensure that food safety standards are met.

• Develop and drive restaurant annual operating plan.
• Analyze sales, labor, inventory and other controllable accounts on a continual basis and take corrective action to meet or achieve margin and sales growth targets.
• Train and mentor subordinates on financial analyses and profitability tips for the restaurant.
• Develop store CAPEX requests and be the principal interface with all vendors.

• Ensure that facilities and equipment are maintained to Company standards.
• Monitor inventory, food preparation and order fulfillment daily to ensure adherence to company standards.
• Establish restaurant speed with service (SWS) targets, monitor performance and resolve bottlenecks to achieve SWS goals.
• Oversee development and revision of weekly management and crew schedules.

• Direct 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.
• Provide hands‑on training for management staff in advanced learning zone modules and develop all Shift Managers and Assistant General Managers to assume higher‑level responsibilities.
• Develop and monitor staffing plans and direct crew sourcing activities.
• Manage the work environment on all shifts to ensure fair and equitable employee treatment and adherence to all company, state and federal workplace regulations.

• 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.

Is fully aware of customer needs and ensures that they receive quality products and service.…