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 serviceMaintainingcompany standards in product and facility specificationsSupervising food handling procedures and operational processesExercising basic, shift-to-shift financial control to meet the restaurant profit margin targetsIn 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. ARM''s that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination.BenefitsWork Schedule 48 hours per weekVacation Days 125 hours per year/increases by 48 hours after 5 years of serviceBonus Opportunity Higher potential than the AGM positionPrinciple AccountabilitiesCustomer Satisfaction/Product QualityMaintains 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.FinancialDevelops 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 all vendors.OperationsEnsures that facilities and equipment are maintained to Company standards.Monitors inventory, food preparation and order fulfillment on a daily basis to ensure adherence to company standardsEstablishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals.Oversees development and revision of weekly management and crew schedules.Human ResourcesDirects all restaurant level HR activity including:Personal accountability for crew hiring decisionsLearning Zone planning and executionPerformance managementCompensationEmployee relations issues up to and including terminationProvides 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 activities.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 MeasuresAchievement of restaurant annual operating planMargin improvement over previous year sales growthWeekly/Period restaurant performance in sales, labor, ICOS and controllablesPRC results and OSAT scoresLearning Zone certification levels, crew turnover and staffing levelsKnowledge and Skill RequirementsDelivers Excellence in Customer ServiceIs 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 LeadershipSupervises 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 what''s 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 SavvyIdentifies 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 DevelopmentIdentifies 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 OperationsTechnically 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 RequirementsHigh school diploma or GED.Supervisory experience in either a food service or retail environmentDemonstrated ability to maintain financial controls and coach and train hourly employees.Proven ability to drive customer satisfaction, financial performance and employee satisfaction.Working ConditionsWork Hours: 8 - 10 hoursDays per Week: 5 days per weekInside/Outside: 95% inside / 5% outsideExtreme Temperatures: Ambient, near ovens and stovesNoise Level: NormalDisclaimerThe 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 franchisees.