Associate Restaurant Manager
Company: Taco Bell
Posted on: November 18, 2022
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
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 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. ARMs that do
not show progress towards Individual Development Plan within the
first year are subject to demotion or termination.
Benefits Work Schedule48 hours per week
Vacation Days125 hours per year/increases by 48 hours after 5 years
Bonus OpportunityHigher potential than the AGM position
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 controllables 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
Operations Ensures that facilities and equipment are maintained to
Monitors inventory, food preparation and order fulfillment on a
daily basis 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
Human Resources Directs all restaurant level HR activity
Personal accountability for crew hiring decisions
Learning Zone planning and execution
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
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
Margin improvement over previous year sales growth
Weekly/Period restaurant performance in sales, labor, ICOS and
PRC results and OSAT scores
Learning Zone certification levels, crew turnover and staffing
Knowledge and Skill Requirements Delivers Excellence in Customer
Service Is fully aware of customer needs and ensures that they
receive quality products and service. Ensures work is to the
correct standard. Possesses extremely high standards of product
quality and speed with service and constantly monitors performance
against those standards. Possesses a strong eye for detail and
cleanliness. Presents a positive image through tidy and
professional appearance of self and other employees. Interacts with
customers in a highly effective and proactive manner. Consistently
seeks to improve the customer experience. Demonstrates and
emphasizes to others the importance of a winning customer
experience. Uses customer feedback tools and techniques in making
decisions and improving restaurant performance.
Team Leadership Supervises others and efficiently coordinates their
work. Delegates tasks to the most appropriate member of staff. Is
able to remain in control in difficult situations. Provides clear
direction and authority. Gets involved in a hands-on manner and
leads by example. Is assertive. Communicates restaurant goals and a
motivating vision; links individual performance to achieving
restaurant goals. Demonstrates principled leadership and sound
business ethics; stands up for whats right. Celebrates
achievements; recognizes and rewards others; generates pride and
commitment. Regularly coaches staff to drive performance against
objectives; provides ongoing, constructive feedback. Demonstrates
passion, enthusiasm and intensity in work; is a role model.
Business Savvy Identifies problems quickly; assertively develops
and implements solutions; manages restaurant flow to ensure
customer satisfaction. Focuses the team on critical business
issues; plans, organizes and delegates work for peak efficiency.
Ensures understanding and use of available business tools by
appropriate team members. Accurately analyzes financial data;
identifies trends and takes appropriate action; follows-up to
ensure 100% implementation. Understands key business drivers and
uses this knowledge to build sales and achieve margin targets.
Team Development Identifies appropriate staff development needs and
action plans and ensure time is available for crew development. Is
tenacious in ensuring that all employees receive the opportunity to
learn and demonstrate new skills. Transfers own knowledge to others
by clearly demonstrating procedures, maintaining high standards and
walking the talk. Provides resources for development, follows up
and gives positive, direct feedback. Provides ongoing coaching and
feedback as well as periodic formal assessment of progress.
Restaurant Operations Technically proficient in all aspects of food
preparation, production and delivery. Displays detailed knowledge
of all key food handling/food safety procedures. Familiar with
basic restaurant equipment troubleshooting. Displays detailed
knowledge of all company product standards.
Educational Attainment/Experience Requirements High school diploma
Supervisory experience in either a food service or retail
Demonstrated ability to maintain financial controls and coach and
train hourly employees.
Proven ability to drive customer satisfaction, financial
performance and employee satisfaction.
Working Conditions Work Hours:8 10 hours
Days per Week:5 days per week
Inside/Outside:95% inside / 5% outside
Extreme Temperatures:Ambient, near ovens and stoves
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).
You are applying for work with a franchisee of Taco Bell, not Taco
Bell Corp. or any of its affiliates. If hired, the franchisee will
be your only employer. Franchisees are independent business owners
who set their own wage and benefit programs that can vary among
Keywords: Taco Bell, Catonsville , Associate Restaurant Manager, Executive , Catonsville, Maryland
Didn't find what you're looking for? Search again!