Jack in the Box - RESTAURANT MANAGER

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

Job summary

A leading company in the restaurant sector is seeking a Restaurant Manager to oversee operations at a Jack in the Box unit. This role involves managing staff, ensuring guest satisfaction, and driving sales while adhering to company policies. The ideal candidate will have a strong background in restaurant management and a commitment to developing a positive work environment. Join a team focused on excellence and growth!

Qualifications

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

Responsibilities

• Recruits, trains, develops, and evaluates restaurant employees.
• Manages daily operations to ensure excellent guest experience.
• Uses management tools to analyze performance and increase sales.

Skills

English

Basic Math

Computer Skills

Education

High School Diploma or G.E.D.

Associate's or Bachelor's

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; ensures training systems are followed; develops internal candidates for management; creates a positive work environment; recognizes employee achievements; complies with labor laws.
2. External Service: Manages daily operations to ensure excellent guest experience; maintains restaurant cleanliness and safety; responds to guest concerns; models excellent guest service.
3. Sales & Profits: Uses management tools to analyze performance; identifies trends; implements improvements; focuses on increasing sales and profitability; monitors costs and budgets.

Qualifications

• Education: High School Diploma or G.E.D.; Associate's or Bachelor's preferred.
• Experience: 1+ years as Associate Manager or 2+ years as First Assistant Manager (internal); 3+ years managing a service concept with full P&L responsibility (external).
• Skills: Must be 18+, complete training classes, ServSafe certified, proficient in English, basic math, computer skills; valid driver’s license and insurance.

Physical and Competency Requirements

Ability to stand/walk most of shift, lift 10-65 lbs, operate equipment, and demonstrate key organizational and managerial competencies such as customer focus, problem solving, and integrity.