Assistant Manager of Restaurant Operations

2 weeks ago

Buckhannon, West Virginia, United States Taco Bell Full time
Job Overview

Location: Buckhannon, WV

Position Type: Assistant Manager of Restaurant Operations

Salary Range: Undisclosed

Role Summary

The Assistant Manager of Restaurant Operations (AMRO) acts as the right hand to the Restaurant General Manager, ensuring effective management coverage during operational hours and overseeing daily restaurant functions. Key responsibilities include:
  • Enhancing customer service excellence
  • Upholding company standards in product quality and facility maintenance
  • Supervising food safety protocols and operational procedures
  • Implementing basic financial oversight to achieve profit margin objectives
Additionally, the AMRO is accountable for specific financial controls, crew training initiatives, and the evaluation of potential hires under the guidance of the RGM. The AMRO engages in hands-on operational tasks and consistently trains staff, addresses customer service inquiries, and exemplifies appropriate skills and behaviors within the restaurant.

Key Responsibilities

Customer Experience/Product Quality
  • Ensures prompt, accurate service and fosters positive guest relations while maintaining product consistency with company standards.
  • Promotes a customer-centric culture by serving as a role model in resolving customer issues and training staff to meet or exceed service expectations.
  • Monitors, analyzes, and addresses sources of customer complaints.
  • Ensures compliance with food safety regulations.
Financial Management
  • Develops and executes the restaurant's annual operational strategy.
  • Continuously analyzes sales, labor, inventory, and other controllable expenses, taking corrective actions to meet or exceed financial targets.
  • Trains and guides team members on financial analysis and profitability strategies.
  • Prepares capital expenditure requests and serves as the primary liaison with vendors.
Operational Excellence
  • Ensures facilities and equipment are maintained according to company standards.
  • Oversees daily inventory, food preparation, and order fulfillment to ensure compliance with company guidelines.
  • Establishes and monitors service speed targets, addressing any bottlenecks to achieve performance goals.
  • Manages the development and adjustment of weekly management and crew schedules.
Human Resources Management
  • Oversees all HR activities at the restaurant level, including:
  • Accountability for crew hiring decisions
  • Planning and executing training programs
  • Performance management
  • Compensation
  • Addressing employee relations issues, including terminations
  • Provides hands-on training for management staff in advanced training modules and prepares Shift Managers and Assistant General Managers for greater responsibilities.
  • Develops staffing plans and directs crew recruitment efforts.
  • Ensures a fair and equitable work environment across all shifts, adhering to company, state, and federal regulations.
Performance Metrics
  • Achievement of the restaurant's annual operational goals
  • Improvement in profit margins compared to previous year
  • Performance metrics in sales, labor, and cost of goods sold
  • Customer satisfaction scores and feedback
  • Staff training certification levels and turnover rates
Qualifications

Knowledge and Skills Required

Excellence in Customer Service

Possesses a deep understanding of customer needs and ensures high-quality products and services. Maintains rigorous standards for product quality and service speed, continuously monitoring performance. Exhibits a keen attention to detail and cleanliness, presenting a professional image for self and staff. Engages with customers proactively to enhance their experience, utilizing feedback to drive improvements.

Leadership Skills

Effectively supervises and coordinates team efforts, delegating tasks appropriately. Maintains composure in challenging situations, providing clear direction and authority. Leads by example and communicates a motivating vision that aligns individual performance with restaurant objectives. Demonstrates principled leadership and ethical business practices, celebrating team achievements and fostering commitment. Regularly coaches staff to enhance performance, providing constructive feedback.

Business Acumen

Quickly identifies issues and develops actionable solutions, managing restaurant operations to ensure customer satisfaction. Focuses the team on critical business objectives, organizing and delegating tasks for optimal efficiency. Analyzes financial data to identify trends and implements necessary actions, ensuring complete follow-through. Understands key business drivers to boost sales and achieve profit targets.

Team Development

Recognizes staff development needs and creates actionable plans, ensuring time is allocated for training. Dedicates efforts to ensure all employees have opportunities to learn and showcase new skills. Shares knowledge through demonstration, maintaining high standards and providing resources for development. Offers ongoing coaching and formal assessments of progress.

Restaurant Operations Expertise

Possesses comprehensive knowledge of food preparation, production, and delivery processes. Familiar with food safety procedures and basic troubleshooting of restaurant equipment. Demonstrates thorough understanding of company product standards.

Educational Background/Experience Requirements
  • High school diploma or GED.
  • Supervisory experience in food service or retail.
  • Proven ability to maintain financial controls and mentor hourly employees.
  • Demonstrated success in driving customer satisfaction, financial performance, and employee engagement.
Disclaimer

The list of responsibilities and qualifications is not exhaustive but represents the most accurate description for the current role. The Company reserves the right to modify the job description and require additional tasks as necessary.

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