Giants Baseball & Softball Camps
Jack in the Box - RESTAURANT MANAGER
Giants Baseball & Softball Camps, Coeur D Alene, Idaho, United States, 83814
5 days ago Be among the first 25 applicants
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.
ExternalService: Manages daily activities to achieve excellence in restaurant operational performance.ээд Provides an exceptional experience for 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 understand and operate all systems correctly; maintains the brand image of restaurant cleanliness, maintenance, and excellent service; and 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 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 on increasing sales and profitability by executing the Service Profit Chain and understanding its impact on the 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 passion for the business and pride in Jack in the Box. Manages professionally with integrity, honesty, and trust that promotes the culture and values; demonstrates high ethical standards; actively listens and communicates clearly with management team and crew.
Training, Coaching & Development: Motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies potential and fosters development for promotion; demonstrates patience and commitment toward employee development.
Guest Focus: Passionate about providing a high-quality guest experience evident to guests; focuses on consistent, quality service that exceeds guests' expectations; demonstrates guest service techniques and ability to manage in a fast-paced environment.
Food Quality & Safety: Shows strong awareness and concern for food quality and safety and restaurant cleanliness; dedicated to consistently serving great food; utilizes systems and performs duties within established structure.
Business Management: Adjusts to multiple demands, shifting priorities, ambiguity, and change; maintains urgency; delegates work; demonstrates attention to detail; and is well organized.
Performs 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 1+ years as Associate Manager or 2 years as First Assistant Manager with 100% certification in all workstations. External Recruit – Minimum 3 years managing a service concept with full P&L responsibility.
Knowledge, Skills & Abilities: At least 18 years old; complete Restaurant Manager training classes; ServSafe certified; speak, read, write effectively in English; excellent interpersonal skills; basic math skills; analytical skills; good organization and planning skills; self‑starter; proficient in PC and related softwareишк; valid driver's license and insurance; personal vehicle for bank deposits and travel as required; demonstrates integrity and ethical behavior.
Physical Requirements: Ability to stand and walk 85‑95% of shift; lift 10‑65 lbs; move freely throughout restaurant; operate equipment and drive vehicle; operate computer keyboard.
Competencies
Customer Focus – Dedicated to meeting expectations of internal and external customers; establishes and maintains effective relationships; gains trust and respect.
Dealing with Ambiguity – Effectively copes with change; handles risk and uncertainty; makes decisions without a full picture.
Learning on the Fly – Quick learner when facing new problems; versatile; open to change; experiments for solutions; enjoys unfamiliar tasks.
Problem Solving – Uses rigorous logic and methods to solve difficult problems; seeks answers from all zut; excels at analysis; goes beyond obvious.
Position Competencies – Composure, Confronting Direct Reports, Developing Direct Reports, Ethics and Values, Hiring and Staffing, Integrity and Trust, Managerial Courage, Motivating Others, Prioritizing Setting, Drive for Results, Self‑Knowledge, Sizing Up People, Building Effective Teams, Managing Vision and Purpose.
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.
Legal Notice NOTE: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment‑related disputes to binding arbitration and forgo proceedings before a jury in court.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
#J-18808-Ljbffr
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.
ExternalService: Manages daily activities to achieve excellence in restaurant operational performance.ээд Provides an exceptional experience for 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 understand and operate all systems correctly; maintains the brand image of restaurant cleanliness, maintenance, and excellent service; and 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 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 on increasing sales and profitability by executing the Service Profit Chain and understanding its impact on the 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 passion for the business and pride in Jack in the Box. Manages professionally with integrity, honesty, and trust that promotes the culture and values; demonstrates high ethical standards; actively listens and communicates clearly with management team and crew.
Training, Coaching & Development: Motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies potential and fosters development for promotion; demonstrates patience and commitment toward employee development.
Guest Focus: Passionate about providing a high-quality guest experience evident to guests; focuses on consistent, quality service that exceeds guests' expectations; demonstrates guest service techniques and ability to manage in a fast-paced environment.
Food Quality & Safety: Shows strong awareness and concern for food quality and safety and restaurant cleanliness; dedicated to consistently serving great food; utilizes systems and performs duties within established structure.
Business Management: Adjusts to multiple demands, shifting priorities, ambiguity, and change; maintains urgency; delegates work; demonstrates attention to detail; and is well organized.
Performs 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 1+ years as Associate Manager or 2 years as First Assistant Manager with 100% certification in all workstations. External Recruit – Minimum 3 years managing a service concept with full P&L responsibility.
Knowledge, Skills & Abilities: At least 18 years old; complete Restaurant Manager training classes; ServSafe certified; speak, read, write effectively in English; excellent interpersonal skills; basic math skills; analytical skills; good organization and planning skills; self‑starter; proficient in PC and related softwareишк; valid driver's license and insurance; personal vehicle for bank deposits and travel as required; demonstrates integrity and ethical behavior.
Physical Requirements: Ability to stand and walk 85‑95% of shift; lift 10‑65 lbs; move freely throughout restaurant; operate equipment and drive vehicle; operate computer keyboard.
Competencies
Customer Focus – Dedicated to meeting expectations of internal and external customers; establishes and maintains effective relationships; gains trust and respect.
Dealing with Ambiguity – Effectively copes with change; handles risk and uncertainty; makes decisions without a full picture.
Learning on the Fly – Quick learner when facing new problems; versatile; open to change; experiments for solutions; enjoys unfamiliar tasks.
Problem Solving – Uses rigorous logic and methods to solve difficult problems; seeks answers from all zut; excels at analysis; goes beyond obvious.
Position Competencies – Composure, Confronting Direct Reports, Developing Direct Reports, Ethics and Values, Hiring and Staffing, Integrity and Trust, Managerial Courage, Motivating Others, Prioritizing Setting, Drive for Results, Self‑Knowledge, Sizing Up People, Building Effective Teams, Managing Vision and Purpose.
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.
Legal Notice NOTE: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment‑related disputes to binding arbitration and forgo proceedings before a jury in court.
Employment Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
#J-18808-Ljbffr