Jack in the Box - RESTAURANT MANAGER

Giants Baseball & Softball Camps; Broomfield (CO); On-site; USD 40,000 - 70,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to oversee operations and ensure exceptional service delivery. This full-time role involves recruiting and developing talent, managing daily operations, and driving sales while maintaining compliance with policies. Ideal candidates will possess strong leadership and analytical skills, with a focus on creating a positive work environment. Join a dynamic team and make a significant impact in a fast-paced restaurant setting, where your contributions will enhance customer experiences and foster team growth.

Qualifications

• 1+ years as Associate Manager or 2+ years as First Assistant Manager required.
• Must be ServSafe certified and proficient in English.

Responsibilities

• Manage restaurant operations to deliver excellent guest experiences.
• Recruit, train, and develop restaurant employees.

Skills

Interpersonal Skills

Organizational Skills

Analytical Skills

Leadership Skills

Problem-Solving Skills

Education

High School Diploma or G.E.D.

Degree (preferred)

Tools

Management Tools

Job description

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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.

Position Details

• Position Title: RESTAURANT MANAGER
• Job Code: RORM20
• Reports To: District Manager
• Exemption Status: Exempt
• Department: Restaurant Field Operations

Key Duties and Responsibilities

1. Internal Service: Recruits, trains, develops, and evaluates restaurant employees. Monitors staffing levels, ensures training systems are followed, develops internal candidates for management, and fosters a positive, respectful work environment. Ensures compliance with labor laws.
2. External Service: Manages daily restaurant operations to deliver excellent guest experiences. Ensures proper training, maintains restaurant cleanliness, and responds to guest concerns promptly.
3. Sales & Profits: Uses management tools to analyze performance, identify trends, and implement improvements. Focuses on increasing sales and profitability while managing costs and adhering to budgets.

Qualifications

Education: High School Diploma or G.E.D. required; degree preferred.

Experience: 1+ years as Associate Manager or 2+ years as First Assistant Manager for internal promotion; 3+ years managing a service concept with P&L responsibility for external recruitment.

Knowledge/Skills: Must be 18+, ServSafe certified, proficient in English, with excellent interpersonal, organizational, and analytical skills. Valid driver’s license required.

Physical Requirements

Standing/walking 85-95%, lifting 10-65 lbs, operating equipment, and computer use.

Core Competencies

Customer focus, dealing with ambiguity, learning on the fly, problem solving, and leadership skills such as motivating others, integrity, and team building.

Additional Information

Position level: Mid-Senior; Full-time; Management role.