POSITION SUMMARY:
Responsible for managing the overall operations of a Jack in
the Box unit. Uses discretion in daily management decisions with accountability
for ensuring effective execution of the Service Profit Chain (SPC) and Brand
Promise. Develops team to provide excellent internal service, external service,
and build restaurant sales and profit while ensuring compliance with policies,
procedures, and regulatory requirements.
KEY DUTIES/RESPONSIBILITIES:
- Internal
Service: Recruits, selects, trains, develops, and evaluates
restaurant employees. Monitors staffing levels to ensure sufficient
development and talent; ensures systems for training employees on
workstations are fully implemented and adhered to by management and crew;
identifies and develops internal candidates for management and Team Leader
positions. Works with restaurant management team to ensure all facets of
“My Promise to You” and the Service Profit Chain are executed; creates a
restaurant environment that is “employee friendly,” fun, clean and safe;
takes accountability for motivating and inspiring employees to achieve
high performance; treats all employees with respect and dignity; and
regularly recognizes and rewards employees. Understands and utilizes JIB
systems, processes, and tools; and complies with all state and federal
labor laws and regulations.
- External
Service: Manages daily activities to achieve excellence in
restaurant operational performance. Provides an exceptional experience for
the guests by ensuring proper training and holding restaurant team
accountable for consistently delivering excellent guest service and food
quality in adherence with JIB systems, procedures, and food safety
requirements. Reviews practices and modifies as needed to continuously
improve the guest experience; maintains visibility and interaction with
guests; responds to guest concerns and complaints in a timely and
professional manner, and ensures positive resolution. Ensures management
team and crew understands and operates all systems correctly. Maintains
the brand image of restaurant cleanliness, maintenance, and excellent
service. Serves as a role model for excellent guest service.
- Sales
& Profits: Utilizes management information tools to analyze
restaurant operational and financial performance each Period, including
the I&E, quality and service reports, health inspections, HACCP, etc;
identifies trends and implements action plans for improvement; uses data
to analyze business results and consults with regional and CSC resources
as needed. Focuses efforts on increasing restaurant sales and
profitability by executing the Service Profit Chain and understanding its
impact on the overall business. Considers cost/benefit impact of financial
decisions and works to protect the JIB brand. Monitors costs and adherence
to budget and restaurant goals.
SELECTION SKILLS/QUALITIES:
- Fostering
the Culture: Demonstrates a passion for the business and pride in
Jack in the Box; ability to manage professionally with integrity, honesty,
and trust that promotes the Jack in the Box 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. Values effective job performance and ensures
restaurant team receives recognition and expression of gratitude.
Understands the importance of, and provides employees with quality and
timely performance feedback and reviews.
- Guest
Focus: Is passionate about providing 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 guest service techniques and ability to
manage in a fast-paced environment.
- Food
Quality/Safety: Demonstrates a strong awareness and concern for
food quality and safety, and restaurant cleanliness; and is dedicated to
consistently serving great food to guests and conveys importance to
restaurant team. Demonstrated ability to utilize systems and perform
duties within established structure.
- 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. Consistently
makes high quality decisions based on experience, policy and procedure, or
knowledge of the setting; and exercises discretion and independent
judgment on important restaurant business matters. Attends to priorities,
delegates work, and systematically conducts follow up; demonstrates
attention to detail; and is well organized in all aspects of job
performance.
- Performs
other related duties, tasks and responsibilities as required, assigned and
directed.
QUALIFICATIONS:
Education - High School Diploma, G.E.D. or equivalent
required. Associate’s or Bachelor’s degree preferred.
Experience - Internal Promote: Minimum of 1+ years
experience as an Associate Manager and/or 2 years experience as a First
Assistant Manager; must be 100% certified in all workstations. External
Recruit: Minimum of 3 years experience managing a service concept with full
P&L responsibility.
Knowledge/Skills/Abilities - Must be at least 18
years old; must complete Restaurant Manager training classes; must be ServSafe
certified. Requires ability to speak, read, and write effectively in English;
excellent interpersonal skills; ability to perform and understand basic math
concepts (addition, subtraction, multiplication, division); proven analytical
skills; and good organization and planning skills. Is a self-starter who takes
initiative and willingly accepts responsibility. Proficient knowledge of
personal computers and related software applications. Must possess a valid
driver’s license, insurance, and use personal vehicle to make bank deposits and
travel to other restaurants/business locations as required. Demonstrates
integrity and ethical behavior.
Physical Requirements - Ability to stand and walk
approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to
move freely throughout the restaurant; ability to operate restaurant equipment
and drive a motor vehicle. Ability to operate a computer keyboard.
REASONABLE ACCOMMODATION: Jack in the Box,
Inc. and its affiliates 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
This job posting is for a position in a restaurant owned
and operated by an independent franchisee, not Jack in the Box Inc. This means
the independent franchisee, and not Jack in the Box Inc. will be your employer
if you are hired. The independent franchisee is responsible for all
employment related matters in the restaurant including, among other things,
setting any requirements for this job and all decisions concerning hiring,
firing, discipline, wages, supervision, staffing and scheduling.