Assistant Manager of 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, providing essential management support during operational hours and overseeing daily restaurant functions. Key responsibilities include:
  • Enhancing customer service excellence
  • Upholding company standards for product quality and facility maintenance
  • Supervising food safety practices and operational workflows
  • Implementing basic financial controls to achieve targeted profit margins
In addition, the ARM is accountable for specific financial oversight, crew training initiatives, and the evaluation of potential new hires under the guidance of the RGM. The ARM actively engages in operational tasks and continuously trains staff, addresses customer service inquiries, and exemplifies appropriate skills and behaviors within the restaurant environment.

The ideal candidate for the ARM role is someone who is on a trajectory to be promoted to RGM within a year and a half of taking on the ARM position. This individual should demonstrate the leadership qualities necessary for advancement with ongoing training and mentorship. ARM's who do not show progress towards 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 relations while maintaining product consistency with company quality benchmarks.
  • Promotes a customer-centric culture by serving as a role model in resolving guest issues and training team members 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 costs, taking corrective measures to meet or exceed margin and sales growth objectives.
  • Mentors team members on financial analysis and profitability strategies.
  • Prepares store CAPEX requests and serves as the primary liaison with vendors.
Operational Oversight
  • Ensures facilities and equipment meet company standards.
  • Monitors daily inventory, food preparation, and order fulfillment to ensure compliance with company policies.
  • Establishes and tracks restaurant speed with service (SWS) targets, addressing any bottlenecks to achieve performance goals.
  • Oversees the creation and adjustment of weekly management and crew schedules.
Human Resources Management
  • Directs all HR activities at the restaurant level, including:
  • Accountability for crew hiring decisions
  • Planning and executing Learning Zone training
  • Performance evaluations
  • Compensation management
  • Addressing employee relations issues, including terminations
  • Provides hands-on training for management staff in advanced Learning Zone modules and prepares Shift Managers and Assistant General Managers for greater responsibilities.
  • Develops staffing plans and oversees crew recruitment efforts.
  • Manages the work environment across all shifts to ensure fair treatment of employees and compliance with all company, state, and federal regulations.
Success Metrics
  • Achievement of the restaurant's annual operational goals
  • Improvement in profit margins compared to previous year sales
  • Performance metrics in sales, labor, and COGS on a weekly basis
  • Customer satisfaction results and feedback scores
  • Learning Zone certification levels, employee turnover, and staffing metrics
Qualifications

Knowledge and Skills

Commitment to Customer Service Excellence

Demonstrates a thorough understanding 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 against these benchmarks. Exhibits a keen attention to detail and cleanliness, presenting a professional image for oneself and team members. Engages with customers effectively and proactively, continually seeking to enhance the customer experience. Utilizes customer feedback mechanisms to inform decisions and improve restaurant performance.

Leadership and Team Management

Effectively supervises team members and coordinates their tasks efficiently. Delegates responsibilities to the most suitable staff members. Maintains composure in challenging situations, providing clear direction and authority. Leads by example through hands-on involvement. Communicates restaurant objectives and a motivating vision, linking individual contributions to overall success. Demonstrates principled leadership and ethical business practices, advocating for what is right. Recognizes and celebrates team achievements, fostering pride and commitment. Regularly coaches staff to enhance performance against set objectives, providing ongoing constructive feedback. Exhibits passion, enthusiasm, and intensity in their work, serving as a role model.

Business Acumen

Quickly identifies problems and proactively develops and implements solutions, managing restaurant operations to ensure customer satisfaction. Focuses the team on critical business issues, planning, organizing, and delegating tasks for optimal efficiency. Ensures team members understand and utilize available business tools effectively. Analyzes financial data accurately, identifies trends, and takes appropriate actions, following up to ensure full implementation. Understands key business drivers and leverages this knowledge to boost sales and achieve margin targets.

Team Development

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

Operational Expertise

Possesses technical proficiency in all aspects of food preparation, production, and delivery. Demonstrates comprehensive knowledge of food handling and safety procedures. Familiar with basic troubleshooting of restaurant equipment. Displays in-depth knowledge of all 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 list of requirements, duties, and responsibilities 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 circumstances change (e.g., emergencies, personnel changes, workload fluctuations, or technological advancements).

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