Jack in the Box - RESTAURANT MANAGER

Giants Baseball & Softball Camps; Cypress (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company is seeking a Restaurant Manager to oversee the operations of a Jack in the Box unit. The role involves managing internal and external service, boosting sales, and ensuring compliance with regulatory requirements. Candidates must possess a high school diploma or equivalent, with substantial managerial experience required. This full-time position offers an opportunity to develop a talented team in a thriving environment.

Qualifications

• At least 1 year as Associate Manager or 2 years as First Assistant Manager for internal promotion.
• 3+ years managing a service concept with full P&L responsibility for external recruitment.
• Must be 18+, ServSafe certified, proficient in English.

Responsibilities

• Recruits, trains, and develops restaurant employees.
• Ensures excellent guest experience and manages restaurant cleanliness.
• Uses management tools to analyze performance and execute strategies to increase sales.

Skills

Interpersonal skills

Analytical skills

Organizational skills

Customer Focus

Education

High School Diploma or G.E.D.

Degree preferred

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

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

Key Duties & Responsibilities

• Internal Service: Recruits, trains, develops, and evaluates restaurant employees; monitors staffing; ensures training systems are implemented; identifies internal candidates for management; fosters a positive, respectful environment; complies with labor laws.
• External Service: Ensures excellent guest experience through proper training; maintains restaurant cleanliness and safety; addresses guest concerns promptly; models excellent guest service.
• Sales & Profits: Uses management tools to analyze performance; identifies trends; executes strategies to increase sales and profitability; manages costs and adheres to budgets.

Qualifications

• Education: High School Diploma or G.E.D. required; degree preferred.
• Experience: At least 1 year as Associate Manager or 2 years as First Assistant Manager for internal promotion; 3+ years managing a service concept with full P&L responsibility for external recruitment.
• Skills: Must be 18+, ServSafe certified, proficient in English, good interpersonal, analytical, and organizational skills; valid driver’s license required.

Physical & Competency Requirements

Ability to stand/walk most of shift, lift 10-65 lbs, operate equipment, and drive as needed. Core competencies include Customer Focus, Dealing with Ambiguity, Problem Solving, and others outlined in detail.

Additional Info

This is a full-time, mid-senior level management position in the Restaurant and Manufacturing sector. Reasonable accommodations will be made for individuals with disabilities.