Restaurant Manager for Jack in the Box
Kansas City, KS 66102
Responsible for managing the overall operations of Jack in the Box unit. Uses discretion in daily management decisions with accountability for ensuring effective executive of the Service Profit Chain (SPS) 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.
ACTIVITIES AND RESPONSIBILITIES
Recruits, selects, trains, develops, and evaluates restaurant employeesMonitors staffing levels to ensure sufficient development and talentEnsures systems for training employees on workstations are fully implemented and adhered to by management and crewIdentifies and develops internal candidates for management and Team Leader positionsWorks with restaurant management team to ensure all facets of “My Promise to You” and the Service Profit Chain are executedCreates a restaurant environment that is “employee friendly”, fun, clean, and safeTakes accountability for motivating and inspiring employees to achieve high performanceTreats all employees with respect and dignityRegularly recognizes and rewards employeesUnderstand and utilizes Jack in the Box systems processes, and toolsComplies with all state and federal labor laws and regulationsExternal Service
Manages daily activities to achieve excellence in restaurant operational performanceProvides an exceptional experience for the guests by ensuring proper training and holding restaurant team accountable to consistently delivering excellent guest service and food quality in adherence with Jack in the Box systems, procedures, and food safety requirementsReviews practices and modifies as needed to continuously improve the guest experienceMaintains visibility and interaction with guestsResponds to guest concerns and complaints in a timely and professional manner, and ensures positive resolutionEnsures management team and crew understands and
operates all systemscurrentlyMaintains the brand image of restaurant cleanliness, maintenance, and excellent serviceServes as a role model for excellence guest serviceSales & Profit
Utilizes management information tools to analyze restaurant operational and financial performance each period, including I&E, quality and service reports, health inspections, HACCP, etc.
Identifies trends and implements action plans for improvementUses data to analyze business results and consults with regional and CSC resources as neededFocuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall businessConsiders cost/benefit impact of financial decisions and works to protect the Jack in the Box brandMonitors costs and adherence to budget and restaurant goalsFostering the Culture
Demonstrates a passion for the business and pride in Jack in the Box
Ability to manage professionally with integrity, honest, and trust that promotes the Jack in the Box culture and valuesEmbraces the Service Profit Chain and “My Promise to You”’Demonstrated high ethical standardsTreats employees and guests with respectActively listens and communicates timely, clearly, and accurately with management team and crewRemains calm when challenged or placed under pressureCalms others who are confronted with a difficult situation or taskEffectively manages conflictTraining/Coaching/Development
Serves as a strong role model who motivates and inspires employeesEffectively trains, coaches, and provides time for employees to learnIdentifies employees’ potential and fosters development for promotion to the next levelDemonstrates patience and commitment toward development of employeesValues effective job performance and ensures restaurant team receives recognition and expression of gratitudeUnderstands 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 guestsUnderstands guests’ perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests’ expectationsDemonstrates guest service techniques and ability to manage in a fast-paced environmentFood Quality/Safety
Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness;Dedicated to consistently serving great food to guests and conveys importance to restaurantteam.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 andchangeUnderstands 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 settingExercises discretion and independent judgment on important restaurant business mattersAttends to priorities, delegates work, and systematically conducts follow up; demonstrates attention to detail; and is well organized in all aspects of job performance.
o High School Diploma or GED required
o College Degree preferred
o Internal Promote: minimum of 1+ year experience as an Associate Manager and/or 2 years of experience as a First Assistant Manager. Must be 100% certified in all workstation
o External Recruit: minimum of 3 years of experience managing a service concept with full P&L responsibilities