Assistant Manager for Restaurant Operations

2 weeks ago

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

Location: Buckhannon, WV

Position Type: Associate Restaurant Manager

Salary Range: Undisclosed

Role Summary

The Associate Restaurant Manager (ARM) acts as the right hand to the Restaurant General Manager, ensuring seamless management during operational hours and providing direct oversight of restaurant activities. Key responsibilities include:
  • Enhancing customer service excellence
  • Upholding company standards for product quality and facility maintenance
  • Overseeing food safety practices and operational workflows
  • Implementing basic financial controls to achieve profit margin objectives
In addition, the ARM is accountable for specific financial oversight, crew training initiatives, and the evaluation of potential hires under the guidance of the RGM. The ARM will engage in hands-on operational tasks and continuously train staff, address customer service inquiries, and exemplify the desired skills and behaviors within the restaurant.

The ideal candidate for the ARM role is someone who is on a trajectory for promotion to RGM within a year and a half of starting in this position. This individual will have demonstrated the necessary leadership capabilities to progress to RGM with ongoing training and mentorship. ARM's who do not show advancement in their Individual Development Plan within the first year may face reassignment or termination.

Key Responsibilities

Customer Experience/Product Quality
  • Ensures prompt, accurate service and fosters positive guest interactions while maintaining product consistency with company standards.
  • Promotes a customer-centric culture by modeling effective issue resolution and training team members to exceed service expectations.
  • Monitors, analyzes, and addresses sources of customer feedback.
  • Guarantees compliance with food safety regulations.
Financial Management
  • Develops and executes the annual operational plan for the restaurant.
  • Continuously reviews sales, labor, inventory, and other controllable expenses, taking corrective actions to meet or exceed margin and sales growth targets.
  • Mentors team members on financial insights and profitability strategies.
  • Coordinates store CAPEX requests and serves as the primary liaison with vendors.
Operational Oversight
  • Ensures that facilities and equipment meet company standards.
  • Monitors daily inventory, food preparation, and order fulfillment to ensure compliance with company guidelines.
  • Establishes and tracks service speed targets, addressing any operational bottlenecks to achieve goals.
  • Oversees the creation and adjustment of weekly management and crew schedules.
Human Resources Management
  • Leads all HR activities at the restaurant level, including:
  • Accountability for crew hiring decisions
  • Learning Zone planning and execution
  • Performance evaluations
  • Compensation management
  • Addressing employee relations issues, including terminations
  • Provides hands-on training for management in advanced Learning Zone modules and prepares Shift Managers and Assistant General Managers for greater responsibilities.
  • Develops staffing plans and directs crew recruitment efforts.
  • Manages the work environment to ensure fair treatment of employees and compliance with all relevant regulations.
Success Metrics
  • Achievement of the restaurant's annual operational plan
  • Improvement in profit margins compared to previous year
  • Performance metrics in sales, labor, and COGS
  • Customer satisfaction scores and feedback
  • Certification levels in Learning Zone, crew turnover rates, and staffing adequacy
Qualifications

Knowledge and Skills

Commitment to Customer Service Excellence

Possesses a keen awareness of customer needs and ensures the delivery of high-quality products and services. Maintains rigorous standards for product quality and service speed, consistently monitoring performance. Demonstrates a strong attention to detail and cleanliness. Projects a professional image through personal appearance and that of team members. Engages with customers proactively and effectively, striving to enhance their experience. Utilizes customer feedback to inform decisions and improve restaurant performance.

Leadership Skills

Effectively supervises and coordinates the work of others. Delegates tasks appropriately among staff. Maintains composure in challenging situations. Provides clear guidance and direction. Leads by example through active involvement. Communicates restaurant objectives and a motivating vision, linking individual contributions to overall goals. Demonstrates principled leadership and ethical business practices. Recognizes and celebrates achievements, fostering pride and commitment among team members. Regularly coaches staff to enhance performance and provides constructive feedback. Exhibits passion and enthusiasm in all aspects of work.

Business Acumen

Quickly identifies issues and develops effective solutions, managing restaurant operations to ensure customer satisfaction. Focuses the team on critical business priorities, organizing and delegating tasks for optimal efficiency. Ensures that team members understand and utilize available business tools. Analyzes financial data accurately, identifies trends, and takes appropriate actions to ensure full implementation of strategies. Understands key business drivers and leverages this knowledge to enhance sales and achieve margin goals.

Team Development

Identifies staff development needs and creates actionable plans, ensuring time is allocated for crew training. Diligently ensures that all employees have opportunities to learn and demonstrate new skills. Shares knowledge by clearly demonstrating procedures and maintaining high standards. Provides resources for development, follows up, and delivers direct feedback. Conducts ongoing coaching and formal assessments of progress.

Operational Expertise

Demonstrates proficiency in all aspects of food preparation, production, and delivery. Displays comprehensive knowledge of food handling and safety procedures. Familiar with troubleshooting basic restaurant equipment issues. Exhibits thorough understanding of company product standards.

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

The responsibilities and requirements outlined are not exhaustive but represent the most accurate description of the current role. The Company reserves the right to revise the job description and require additional tasks as circumstances change.

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