Objective:
The course objective is to provide a consistent, comprehensive development experience that creates a foundation for success and builds key leadership skills required for the ARL role.
Learning Outcomes:
- Upon completion of the course, the student will be able to identify the differences between their role as an ARL & that of a restaurant manager, as well as understand the expectations of the role & indicators of success
- Demonstrate an understanding of how to staff their area by establishing & maintaining a management bench, recruit talented people, & coaching RGMs on how to implement the hiring process in their restaurants
- Describe their role in onboarding & certifying new managers, as well as helping them & new team members transition into their new role
- Demonstrate an understanding of the annual operating plan (AOP) & what their role is in setting priorities & communicating to their restaurant teams
- Demonstrate an understanding of how to drive restaurant profitability by building & sustaining sales growth & controlling costs
- Read performance reports to remain continuously aware of their restaurants' performance & proactively address issues
- Demonstrate the importance of & how to use success routines & complete the Restaurant Visit Coaching Log (RVCL) during restaurant visits
- Demonstrate time management strategies by creating an organizational system, pro-actively planning their calendars in advance, determining how to prioritize tasks
- Identify when the restaurant training process isn't being executed appropriately & coach around it
- Identify the importance of fostering a culture of recognition, how & when to recognize others, what to personally do during restaurant visits to enhance culture, & how to encourage their RGMs to do the same
- Describe the importance of facility maintenance & how it impacts the Guest experience, & be able to address facility maintenance issues when they occur
- Understand the importance of effective communication & when to communicate, & demonstrate an understanding of how to spot effective or ineffective communication
- Identify when & how to take action during food safety, emergency, or crisis situations
General Course Topics:
- Organizational skills
- Staffing
- Rewarding and recognizing your team
- People development
- KFC culture
- Performance management
- Conducting restaurant visits
- Risk and safety management
- How to read reports
- Finance planning
- Building area sales
- Managing area facilities
- Time management
- Communicating effectively
- Team engagement
- Brand protection