Jack in the Box - RESTAURANT MANAGER

Giants Baseball & Softball Camps; La Verne (CA); On-site; USD 45,000 - 65,000; Full time

Job summary

An established industry player is seeking a dedicated Restaurant Manager to oversee operations at a renowned fast-food unit. This full-time position involves managing daily restaurant activities, ensuring exceptional guest experiences, and leading a team to achieve high performance. The ideal candidate will have a strong background in service management, with a focus on profitability and compliance. If you are passionate about delivering quality service and have the skills to motivate a team, this is the perfect opportunity to advance your career in a dynamic environment.

Qualifications

• 1+ years as Associate Manager or 2 years as First Assistant Manager required.
• 3+ years managing a service concept with full P&L responsibility for external candidates.

Responsibilities

• Recruit, train, and develop restaurant employees for high performance.
• Manage daily activities to ensure excellent guest experiences.
• Analyze operational performance to increase sales and profitability.

Skills

Interpersonal Skills

Organizational Skills

Analytical Skills

ServSafe Certification

English Proficiency

Education

High School Diploma

Associate's Degree

Bachelor's Degree

Job description

Job Title: Restaurant Manager

Join to apply for the Jack in the Box - RESTAURANT MANAGER role at Giants Baseball & Softball Camps.

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: Recruit, select, train, develop, and evaluate restaurant employees. Monitor staffing levels, ensure training systems are implemented, identify internal candidates for promotion, and motivate employees to achieve high performance.
2. External Service: Manage daily activities to ensure excellent guest experiences, maintain restaurant cleanliness, and handle guest concerns professionally.
3. Sales & Profits: Analyze operational and financial performance, identify trends, and implement improvements to increase sales and profitability.

Qualifications

Education: High School Diploma or G.E.D. required; Associate's or Bachelor's degree preferred.

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

Skills/Abilities: Must be at least 18, ServSafe certified, proficient in English, with strong interpersonal, organizational, and analytical skills. Valid driver's license and ability to travel required.

Physical Requirements

Ability to stand and walk most of the shift, lift 10-65 lbs, and operate restaurant equipment and a computer.

Competencies

Includes customer focus, dealing with ambiguity, learning on the fly, problem solving, and others related to leadership and management.

Additional Information

This is a full-time, mid-senior level management position. Reasonable accommodations will be made for qualified individuals with disabilities.