Taco Bell
Job ID: 002497
Location: Vineland, NJ 08360
Salary Range:
$18.00 - $22.00 Hourly
Position Type:
Associate Restaurant Manager
Reports to: Restaurant General Manager
Directly Supervises: AGMs / Shift Managers / Team Members
Basic Purpose and Objectives of the Position 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 service
Maintaining company standards in product and facility specifications
Supervising food handling procedures and operational processes
Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets
In 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.
Principle Accountabilities Customer Satisfaction/Product Quality
Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards
Drives customer‑focused culture by serving as a 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
Ensures that food safety standards are met
Financial
Develops and drives restaurant annual operating plan
Analyzes sales, labor, inventory and other controllable accounts 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 principal interface with all vendors
Operations
Ensures that facilities and equipment are maintained to company standards
Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards
Establishes 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 Resources
Directs all restaurant level HR activity including:
Personal accountability for crew hiring decisions
Learning Zone planning and execution
Performance management
Compensation
Employee relations issues up to and including termination
Provides 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 Measures
Achievement of restaurant annual operating plan
Margin improvement over previous year sales growth
Weekly/period restaurant performance in sales, labor, and COGS
PRC results and DISSAT scores
Learning Zone certification levels, crew turnover and staffing levels
Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is 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 Leadership Supervises 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 Savvy Identifies 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 Development Identifies appropriate staff development needs and action plans and ensures 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 Operations Technically 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 Requirements
High school diploma or GED
Supervisory experience in either 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
Pay and Benefits Associate Restaurant Manager
Wage rate - $18.00 to $22.00
PTO - Associate Restaurant Managers will begin accruing PTO at a rate of 4.0 hours per pay period (13 days per year). After five (5) years of continuous service, PTO will be accrued at a rate of 5.54 hours per pay period (18 days per year).
Eligible for medical, dental and health insurance
Short-term and Long-term disability is provided after 90 days of employment
Eligible for period bonus if store achieves desired goals
Disclaimer The 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).
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Location: Vineland, NJ 08360
Salary Range:
$18.00 - $22.00 Hourly
Position Type:
Associate Restaurant Manager
Reports to: Restaurant General Manager
Directly Supervises: AGMs / Shift Managers / Team Members
Basic Purpose and Objectives of the Position 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 service
Maintaining company standards in product and facility specifications
Supervising food handling procedures and operational processes
Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets
In 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.
Principle Accountabilities Customer Satisfaction/Product Quality
Maintains fast, accurate service, positive guest relations and ensures products are consistent with company quality standards
Drives customer‑focused culture by serving as a 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
Ensures that food safety standards are met
Financial
Develops and drives restaurant annual operating plan
Analyzes sales, labor, inventory and other controllable accounts 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 principal interface with all vendors
Operations
Ensures that facilities and equipment are maintained to company standards
Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards
Establishes 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 Resources
Directs all restaurant level HR activity including:
Personal accountability for crew hiring decisions
Learning Zone planning and execution
Performance management
Compensation
Employee relations issues up to and including termination
Provides 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 Measures
Achievement of restaurant annual operating plan
Margin improvement over previous year sales growth
Weekly/period restaurant performance in sales, labor, and COGS
PRC results and DISSAT scores
Learning Zone certification levels, crew turnover and staffing levels
Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is 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 Leadership Supervises 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 Savvy Identifies 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 Development Identifies appropriate staff development needs and action plans and ensures 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 Operations Technically 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 Requirements
High school diploma or GED
Supervisory experience in either 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
Pay and Benefits Associate Restaurant Manager
Wage rate - $18.00 to $22.00
PTO - Associate Restaurant Managers will begin accruing PTO at a rate of 4.0 hours per pay period (13 days per year). After five (5) years of continuous service, PTO will be accrued at a rate of 5.54 hours per pay period (18 days per year).
Eligible for medical, dental and health insurance
Short-term and Long-term disability is provided after 90 days of employment
Eligible for period bonus if store achieves desired goals
Disclaimer The 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).
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