Jack In The Box - Restaurant Management

Overtime Classification

Exempt

Full / Part Time

Full Time

Reporting Location

Commerce, CA

Wage Band :

70,304 - $85,000 / year

Reporting To Manager

District Manager

Legal Entity

KIND RESTAURANT GROUP, LLC

POSITION SUMMARY

The Restaurant Manager is responsible for supervising and managing the operations of two or more Jack in the box restaurants.

The Restaurant Manager is responsible for ensuring that each location consistently delivers exceptional service, maintains high standards of quality and cleanliness, and meets or exceeds financial performance goals.  The Restaurant Manager creates an exciting, positive, and rewarding culture in our restaurants through dynamic, inspirational leadership.

The  Restaurant Manager must use acumen and discretion to make sound management decisions in the best interest of the business and will be held accountable for ensuring effective execution of the Service Profit Chain (SPC) and Brand Promise.

This role is ideal for a results-driven leader with a proven track record in multi-unit management, team development, operational excellence, and customer satisfaction.

KEY DUTIES / RESPONSIBILITIES :

Multi-Unit Leadership

Provides oversight and strategic leadership to multiple restaurant locations, ensuring consistent execution of brand standards and operational procedures.

Internal Service

Implements and maintains the Company’s culture and inspires all team members to greatness.

Recruits and hires restaurant employees; audits training completion; recommends promotions and pay changes

Implements and manages systems for training employees and identifies and develops internal candidates for career development opportunities.

Creates a restaurant environment that is “employee friendly,” fun, clean and safe.

Treats all employees with respect, kindness and dignity; and regularly recognizes and rewards employees.

Provides constructive feedback to aid in job performance and career development.

Understands and utilizes Company systems, processes, and tools; and complies with all Company policies and state and federal laws and regulations.

Reviews employee performance and practices and modifies as needed to continuously improve the guest experience.

Oversees food and packaging inventory management and monitors waste.

Ensure completion of building and equipment repairs and maintenance

Approves employee schedules, monitors and audits compliance with wage and hour and other labor laws

Audit and verify daily deposit records

Performs other related duties, tasks and responsibilities as required and assigned.

External Service

Creates a fun and friendly environment that overdelivers on customer satisfaction and makes guests want to return again and again.

Oversees and supports the operational activities of onsite managers at multiple locations to achieve excellence in restaurant operational performance.

Ensuring proper training and holding the employees accountable for consistently delivering excellent guest service and food quality in adherence with Company and brand systems, procedures, and policies.

Oversees and ensures resolution of guest incidents; manages material guest incidents

Ensures the management team and crew understands and operates all systems correctly.

Monitors and oversees the maintenance of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service.

Performs other related duties, tasks and responsibilities as required and assigned.

Financial Performance

Responsible for maximizing the financial performance of each overseen restaurant.

Implements programs and develops initiatives to grow revenue and closely monitor expenses to maintain and improve profits.

Utilizes management information tools to analyze restaurant operational and financial performance including profit and loss statements, quality and service reports, health inspections and safety plans and regulations

Identifies trends and implements action plans for improvement; uses data to analyze business results and consults with regional and other resources as needed.

Considers the cost-benefit impact and financial consequences of managerial and operational decisions and works to protect the JIB brand.

Responsible for adhering to budget and restaurant goals, reporting variances and developing plans to remedy any negative issues.

Supervision

Hire and terminate all restaurant staff

Manage and oversee team members performing day-to-day operations

Conducts performance evaluations of team members

Handles coaching and discipline of all team members in accordance with Company policy

Problem Solving

Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.

SELECTION SKILLS / QUALITIES :

Fostering our Culture : Demonstrates a passion for the business and pride in Jack in the box; able to manage professionally with integrity, honesty, and trust that promotes our Company’s and Jack in the box’s culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and crew. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict.

Training / Coaching / Development : Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees’ potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of employees. Ensures the restaurant team receives recognition and expression of gratitude. Understands the importance of and provides employees with quality and timely performance feedback and reviews. Able to address and manage basic employee relations complaints brought by employees.

Guest Focus : Is passionate about delivering a high-quality guest experience that is evident to our guests. Understands guests’ perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests’ expectations. Demonstrates to managers and team members guest service techniques and an ability to manage in a fast-paced environment.

Food Quality / Safety : Demonstrates a strong awareness and knowledge of food quality and safety and restaurant cleanliness.  Is dedicated to consistently serving safely-prepared, great food to guests and conveys the importance thereof to the restaurant team.

Business Management : Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals. Able to effectively prioritize completing needs.  Consistently makes high quality decisions based on experience, policy and procedure, or knowledge of the setting.  Exercises discretion and independent judgment on important restaurant business matters. Attends priorities, delegates work and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance.

QUALIFICATIONS

Education

Internal Promote : High School Diploma required; working toward AA or BA / BS degree required.

External Recruit : AA degree acceptable; AA in hospitality or culinary arts BA / BS in Business, Management, Hospitality or related field preferred.

Experience

Internal Promote : Minimum of 1 year of experience as a Restaurant Manager or 2 years of experience as an Assistant Manager; must be 100% certified in all workstations.

External Recruit : Minimum of 2 years of experience managing a customer service concept with full P&L responsibility.

Knowledge / Skills / Abilities

At least 18 years old

Complete Jack in the box, Restaurant Manager training classes;

SERVSafe certified.

Ability to speak, read, and write effectively in English (and fluency in Spanish is preferred);

Excellent interpersonal skills.

Working knowledge of basic financial concepts, including how to read, understand and analyze a profit and loss statement and ability to perform math and finance concepts (addition, subtraction, multiplication, division).

Proven analytical skills; and good organization and planning skills.

Proficient knowledge of personal computers and related software applications.

Possess a valid driver’s license and auto insurance and have a personal vehicle available for use to travel to other restaurants / business locations as required.

Physical Requirements

Stand and walk approximately 85%-95% of shift;

Lift and carry 10-50 lbs

Move without restrictions throughout the restaurant;

Operate restaurant equipment and drive a motor vehicle.

REASONABLE ACCOMMODATION

The Company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. The policy regarding requests for reasonable accommodation applies to all aspects of the hiring process. If reasonable accommodation is needed, please contact the Company’s Human Resources Department at HR@dineseaside.com .

Physical Requirements and Working Conditions :

(Check off only the physical abilities that can be directly related to the essential functions of the position.)

Physical Activity

Amount of Time

Required

None

Less than 1 / 3

1 / 3 to 2 / 3

More than 2 / 3

(Occasionally)

(Frequently)

(Regularly)

Prolonged Standing / Walking

Sitting

Fingering / Manual Dexterity

Repetitive finger motion

Lifting Up to 10 pounds

Up to 25 pounds

Up to 50 pounds

Up to 100 pounds or >

(Assisted)

Reaching or stretching

Climbing or balancing

Crouching or stooping

Speaking

Hearing

Tasting

Smelling

Close vision & Focusing ability

Distance vision

Color discrimination

Peripheral vision

Depth perception

Outdoor weather conditions

Wet / humid conditions

Extreme Cold

Extreme Heat

Fumes or air-borne particles

Toxic or caustic chemicals

Risk of fire / explosion / electric shock

Prolonged exposure to vibration

Loud noise level

Jack in the Box Restaurant Manager

We know you have so much to bring to the table as a leader. Share your passion for food and life and motivate your team to pursue a better future for themselves and others. Yes, you have a business to run, but your priority should be your people (and maybe a Munchie Meal).

As a Restaurant Manager you will :

• Demonstrate a passion for business and managing the overall operations
• Find, train, develop, and recognize the best people
• Manage daily activities to ensure guests receive excellent customer service
• Demonstrate a strong awareness and concern for food quality and safety
• Adjust to multiple demands and shift priorities

POSITION SUMMARY :

Restaurant managers are responsible for managing the overall operations of the restaurant. Develop a strong team to provide excellent customer service and build restaurant sales and profit while ensuring policies and procedures are followed. Treats all employees with respect and dignity, and regularly recognizes and rewards employees. Demonstrates passion and pride. Is willing and able to adjust to multiple demands and can implement, manage, and support any changes.

KEY DUTIES / RESPONSIBILITIES :

SELECTION SKILLS / QUALITIES :

QUALIFICATIONS :

COMPETENCIES :

Organizational Competencies

Position Competencies

REASONABLE ACCOMMODATION :

The company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.