Associate Restaurant Manager 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, 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 Restaurant General Manager. 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 Restaurant General Manager 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. The ARM is responsible for: Maintaining fast, accurate service, positive guest relations, and ensuring products are consistent with company quality standards. Driving 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. Tracking, analyzing, and resolving sources of customer complaints. Ensuring that food safety standards are met. Developing and driving restaurant annual operating plan. Analyzing sales, labor, inventory, and other controllable accounts on a continual basis and taking corrective action to meet or achieve margin and sales growth targets. Training and mentoring subordinates on financial analyses and profitability tips for the restaurant. Developing store CAPEX requests and being the principle interface with all vendors. Ensuring that facilities and equipment are maintained to company standards. Monitoring inventory, food preparation, and order fulfillment daily to ensure adherence to company standards. Establishing restaurant speed with service (SWS) targets, monitoring performance, and resolving bottlenecks to achieve SWS goals. Overseeing development and revision of weekly management and crew schedules. Directing 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, providing hands-on training for management staff in advanced learning zone modules, developing all Shift Managers and Assistant General Managers to assume higher level responsibilities, developing and monitoring staffing plans, and directing crew sourcing activities. Managing 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. The ARM should possess knowledge and skills in delivering excellence in customer service, team leadership, business savvy, and team development. The ARM should also have 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.