Jack in the Box - RESTAURANT MANAGER

Giants Baseball & Softball Camps; Spokane Valley (WA); On-site; USD 40,000 - 60,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to oversee operations and drive sales at their location. In this pivotal role, you will be responsible for managing a dedicated team, ensuring exceptional service, and maintaining compliance with all standards. Your leadership will foster a positive environment while you analyze performance metrics to implement effective strategies for growth. If you are passionate about the food service industry and ready to take the next step in your career, this opportunity is perfect for you.

Qualifications

• 1+ years as Associate Manager or 2 years as First Assistant Manager required.
• Must complete Manager training and be ServSafe certified.

Responsibilities

• Manage daily operations to ensure excellent guest experience.
• Recruit, train, and develop team members for success.

Skills

Management

Customer Service

Sales Analysis

Staff Training

Problem Solving

Education

High School Diploma or G.E.D.

Bachelor's Degree

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 & Responsibilities

1. Internal Service: Recruits, trains, develops, evaluates employees; monitors staffing; ensures training systems are implemented; identifies internal candidates for promotion; fosters a positive, safe, and respectful environment; recognizes employee achievements; complies with labor laws.
2. External Service: Manages daily operations for excellent guest experience; ensures team delivers quality service and food safety; handles guest concerns professionally; maintains cleanliness and brand image; models guest service excellence.
3. Sales & Profits: Uses management tools to analyze performance; identifies trends; implements improvement plans; focuses on increasing sales and profitability; monitors costs and adherence to budgets.

Qualifications

• Education: High School Diploma or G.E.D. required; degree preferred.
• Experience: Minimum 1+ years as Associate Manager or 2 years as First Assistant Manager; 100% workstation certification; external candidates: 3+ years managing a service concept with full P&L responsibility.
• Skills & Abilities: Must be 18+, complete Manager training, ServSafe certified, fluent in English, proficient in math and computer skills, valid driver’s license, demonstrates integrity.
• Physical Requirements: Standing/walking 85-95%, lifting 10-65 lbs, operating equipment, driving.

Competencies

Includes customer focus, dealing with ambiguity, learning on the fly, problem solving, and others as detailed in the original description.

Additional Information

Includes details about seniority level, employment type, job function, and notes on accommodations and related roles.