Associate Restaurant Manager

Taco Bell / KFC•Columbia, MD

41d•$17 - $22

About The Position

The Associate Restaurant Manager (ARM) assists the Restaurant General Manager and provides additional management coverage and direct supervision of restaurant operations. The role focuses on excellent customer service, maintaining company product and facility standards, overseeing food handling and operational processes, and exercising financial controls to support restaurant profit targets. Under the RGM’s direction, the ARM is responsible for designated financial controls, crew training assignments, and screening prospective employees. The ARM also performs hands-on operational work, trains employees, responds to customer needs, and models appropriate skills and behaviors. The ARM is expected to demonstrate the leadership potential to become a Restaurant General Manager, with continued training and coaching, within a year and a half of taking the position. ARM progress is monitored through an Individual Development Plan; lack of progress during the first year may result in demotion or termination. The position oversees customer satisfaction and product quality, financial performance, restaurant operations, and human resources. Responsibilities include developing and driving the annual operating plan; analyzing sales, labor, inventory, and other controllable accounts; maintaining facilities and equipment; managing schedules and staffing; directing restaurant-level HR activities; and developing managers and crew through training and coaching. Success is measured by operating-plan results, margin improvement, sales growth, weekly and period performance, customer feedback measures, Learning Zone certification, crew turnover, and staffing levels.

Requirements

High school diploma or GED.
Supervisory experience in a food service or retail environment.
Demonstrated ability to maintain financial controls and coach and train hourly employees.
Proven ability to drive customer satisfaction, financial performance, and employee satisfaction.
Ability to maintain high standards for product quality, speed of service, cleanliness, and customer experience.
Ability to supervise and coordinate staff, delegate work, provide direction, and remain in control in difficult situations.
Ability to analyze financial data, identify trends, and take appropriate action.
Knowledge of food preparation, production, delivery, food handling and food safety procedures, and company product standards.
Familiarity with basic restaurant equipment troubleshooting.

Responsibilities

Maintain fast, accurate service, positive guest relations, and products that meet company quality standards.
Model customer-focused service, resolve customer issues, train managers and crew on service standards, and analyze and address sources of complaints.
Ensure food safety standards and proper food handling procedures are followed.
Develop and drive the restaurant annual operating plan; analyze sales, labor, inventory, and other controllable accounts; and take corrective action toward margin and sales-growth targets.
Train and mentor subordinates on financial analysis and restaurant profitability.
Develop store CAPEX requests and serve as the principal interface with vendors.
Maintain facilities and equipment to company standards.
Monitor inventory, food preparation, and order fulfillment daily for compliance with company standards.
Set speed-with-service targets, monitor performance, and resolve bottlenecks.
Oversee development and revision of weekly management and crew schedules.
Direct restaurant-level HR activity, including crew hiring decisions, Learning Zone planning and execution, performance management, compensation, employee relations, and terminations.
Provide hands-on training for management staff in advanced Learning Zone modules and develop Shift Managers and Assistant General Managers for higher-level responsibilities.
Develop and monitor staffing plans and direct crew sourcing activities.
Manage the work environment across shifts to support fair and equitable employee treatment and compliance with company, state, and federal workplace regulations.
Coordinate and delegate staff work, provide clear direction, and lead by example in restaurant operations.
Coach employees, provide constructive feedback, recognize achievements, and support employee development.
Analyze financial data and business trends, implement solutions, and follow up to ensure actions are completed.
Apply knowledge of food preparation, production, delivery, food safety, product standards, and basic restaurant equipment troubleshooting.