Restaurant Manager

Company: Jack in the Box
Location: Azusa
Posted on: March 9, 2023

Job Description:

Jack in the Box Restaurant Manager

Salary: $65,000-$72,000 annually

We know you have so much to bring to the table as a leader. Share your passion for food and life and motivate your team to pursue a better future for themselves and others. Yes, you have a business to run, but your priority should be your people (and maybe a Munchie Meal).

As a Restaurant Manager you will:

• Demonstrate a passion for business and managing the overall operations
• Find, train, develop, and recognize the best people
• Manage daily activities to ensure guests receive excellent customer service
• Demonstrate a strong awareness and concern for food quality and safety
• Adjust to multiple demands and shift priorities POSITION SUMMARY:
  
  Restaurant managers are responsible for managing the overall operations of the restaurant. Develop a strong team to provide excellent customer service and build restaurant sales and profit while ensuring policies and procedures are followed. Treats all employees with respect and dignity, and regularly recognizes and rewards employees. Demonstrates passion and pride. Is willing and able to adjust to multiple demands and can implement, manage, and support any changes.
  
  KEY DUTIES / RESPONSIBILITIES:
  • Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent; ensures systems for training employees on workstations are fully implemented and adhered to by management and crew; identifies and develops internal candidates for management and Team Leader positions. Works with the restaurant management team to ensure all facets of 'My Promise to You' and the Service Profit Chain are executed; creates a restaurant environment that is 'employee friendly,' fun, clean, and safe; take accountability for motivating and inspiring employees to achieve high performance; Understands and utilizes JIB systems, processes, and tools; and complies with all state and federal labor laws and regulations.
  • External Service: Manages daily activities to achieve excellence in restaurant operational performance. Provides an exceptional experience for the guests by ensuring proper training and holding the restaurant team accountable for consistently delivering excellent guest service and food quality in adherence to JIB systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Ensures management team and crew understand and operate all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service. Serves as a role model for excellent guest service.
  • Sales & Profits: Utilizes management information tools to analyze restaurant operational and financial performance each Period, including the I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and implements action plans for improvement; uses data to analyze business results and consults with regional and CSC resources as needed. Focuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business. Considers cost/benefit impact of financial decisions and works to protect the JIB brand. Monitors costs and adherence to budget and restaurant goals. SELECTION SKILLS/QUALITIES:
    • Fostering the Culture: Demonstrates a passion for the business and pride in Jack in the Box; ability to manage professionally with integrity, honesty, and trust that promotes the Jack in the Box culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and crew.
    • Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees' potential and fosters development for promotion to the next level; and demonstrates patience and commitment towards the development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude.
    • Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our guests. Understands guests' perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment.
    • Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; and is dedicated to consistently serving great food to guests and conveys this importance to the restaurant team. Demonstrated ability to utilize systems and perform duties within established structure.
    • Business Management: Is willing and able to adjust to multiple demands, shifting priorities, ambiguity and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency, and works toward achieving goals. Consistently makes high-quality decisions based on experience, policy, and procedure, or knowledge of the setting; and exercises discretion and independent judgment on important restaurant business matters. Attends to priorities, delegates work, and systematically conducts follow-up; demonstrates attention to detail; and is well organized in all aspects of job performance.
    • Performs other related duties, tasks, and responsibilities as required, assigned, and directed. QUALIFICATIONS:
      • Education - High School Diploma, G.E.D., or equivalent required. Associate's or Bachelor's degree preferred.
      • Experience - Internal Promote: Minimum of 1+ years experience as an Associate Manager and/or 2 years experience as a First Assistant Manager; must be 100% certified in all workstations.
      • External Recruit: Minimum of 3 years experience managing a service concept with full P&L responsibility.
      • Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver's license, and insurance, and use a personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior.
      • Physical Requirements - Ability to stand and walk approximately 85%-95% of shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a motor vehicle. Ability to operate a computer keyboard. COMPETENCIES:
        
        Organizational Competencies
        • Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; collects first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.
        • Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture; isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty.
        • Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement; experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything.
        • Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers; can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers. Position Competencies
          • Composure - Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times; can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis.
          • Confronting Direct Reports - Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester; regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers.
          • Developing Direct Reports and Others - Provides challenging and stretching tasks and assignments; holds frequent development discussions; is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves; will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder.
          • Ethics and Values - Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times; acts in line with those values; rewards the right values and disapproves of others; practices what he/she preaches.
          • Integrity and Trust - Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner; keeps confidences; admits mistakes; doesn't misrepresent him/herself for personal gain.
          • Managerial Empowerment - Does not hold back anything that needs to be said; provides current, direct, complete, and 'actionable' positive and corrective feedback to others; lets people know where they stand; faces up to people's problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
          • Motivating Others - Create a climate in which people want to do their best; can motivate many types of direct reports and team or project members; Can evaluate each person's hot button and use it to get the best out of him/her; pushes tasks and decisions down; empowers others; invites input from each person and shares ownership and visibility; makes each individual feel his / her work is important; is someone people like working for and with.
          • Priority Setting - Spends his / her time and the time of others on what's important; quickly zeroes on the critical few and puts the trivial many apart; can quickly without what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus
          • Drive for Results - Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers; very bottom-line oriented; steadfastly pushes self and others for results.
          • Self-Knowledge - Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes; is open to criticism; is not defensive; is receptive to talking about shortcomings; looks forward to balanced (+ 's and' s) performance reviews and career discussions.
          • Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his / her team; shares win and successes; promoters open dialogue; Lets people finish and be responsible for their work; defines success in terms of the whole team; creates a feeling of belonging in the team.
          • Managing Vision and Purpose - Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate whole units or organizations. REASONABLE ACCOMMODATION:
            
            The company will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.
            
            DENNY'S RESTAURANT MANAGER POSITION
            
            At Denny's, we love feeding people. If you have a passion for food and serving others, see what your future can hold at Denny's!
            
            As a Restaurant Manager, you provide more than a meal for your guests. You provide an experience that goes way beyond taste. This is about how they feel when they're your guest - from the time they walk into the diner to the time they leave. Responsibilities include:
            • Overseeing restaurant operations execution and management of staff
            • Demonstrating a strong commitment to hospitality and guest satisfaction JOB DESCRIPTION
              
              Restaurant managers are responsible for managing and organizing daily restaurant operations with the goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management, cook and wait staff coordination, and inventory management. Restaurant managers can work in a variety of settings, including fast food restaurants, fine dining restaurants, and casual dining restaurants.
              
              Job Responsibilities
              • Manages daily activities to achieve excellence in restaurant operational performance.
              • Provides an exceptional experience for the guests by ensuring proper training and holding the restaurant team accountable for consistently delivering excellent guest service and food quality in adherence to Denny's brand systems, procedures, and food safety requirements.
              • Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests.
              • responds to guest concerns and complaints in a timely and professional manner and ensures positive resolution.
              • Ensures the management team and crew understand and operate all systems correctly.
              • Maintains Denny's brand image of restaurant cleanliness, maintenance, and excellent service.
              • Using corporate training programs, individual development plans, and work assignments to develop employees' knowledge and skills.
              • Providing timely, constructive coaching and feedback.
              • Restaurant Operations: Directs restaurant operations to ensure that Denny's Brand Standards for food and facilities are consistently achieved.
              • Enforces sanitary practices for the general cleanliness and maintenance of the restaurant.
              • Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets.
              • Maintains compliance with all Denny's employment policies, as well as state, local, and federal regulations.
              • Proactively ensures that problems are addressed and resolved (such as customer complaints, employee relations issues, facilities or security issues, etc.). Involves support resources, such as the District Manager or Human Resources Manager, as appropriate. Essential Functions
                • Must be able to lift a tray weighing up to 25 lbs
                • Must be able to lift and carry supplies and equipment weighing up to 50 lbs; place items on high and low shelves in the office, store rooms, service areas, walk-in coolers, and freezers
                • Must be able to bend, stoop, reach, lift, and grasp
                • Must be able to hear well in a loud environment to respond to employee and guest needs
                • Must meet any state, county, or municipal regulation pertaining to health risk concerns about food handling
                • Must be able to operate a point-of-sale system and differentiate between monetary denominations
                • Must be able to work with all Denny's menu products
                • Must be able to work with potentially hazardous chemicals
                • Must have sufficient mobility to move and operate in the confined work area
                • Must be able to work inside and outside the restaurant
                • Must be able to observe staff and all aspects of restaurant operations
                • Must be able to stand and walk during an 8 to 10-hour shift; occasional shifts over 10 hours may be required due to the demands of the business
                • Must be able to tolerate extreme temperature changes in kitchen and freezer areas Position Qualifications
                  • Education: High School Diploma required; working toward AA or BA/BS degree preferred.
                  • Minimum of 3+ years experience as an Associate Manager and/or three years experience as an Assistant Manager; must be 100% certified in all workstations.
                  • Food Safety Manager certification is required.
                  • Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization
                  • Ability to communicate effectively, both orally and in writing, in the English language 6. Possesses basic math skills (add, subtract, multiply, divide)
                  • Places a value on diversity and shows respect for others
                  • Proven ability to problem solve and handle high-stress situations
                  • Interprets financial statements and understands contributing factors
                  • Must be able to perform job duties of every position
                  • Must be prepared to multitask in accordance with the demands of the business
                  • Ability to work weekends, holidays, evenings, and additional shifts as needed
                  • Available to travel, to include occasional overnight and airline travel when applicable
                  • Has reliable transportation to meet banking obligations
                    
                    REASONABLE ACCOMMODATION:
                    
                    Seaside Dining Group, Inc. will make reasonable accommodations to allow a qualified individual with a disability to enjoy equal employment opportunities and to perform the essential functions of the job. This position description should be applied accordingly.

Keywords: Jack in the Box, Azusa , Restaurant Manager, Hospitality & Tourism , Azusa, California