Reporting to the District Manager, the General Manager will be responsible for overall restaurant operations including execution and management of staff, controllable profit plan achievement, guest count growth, and sales building activities. Additional responsibilities include focus on employee selection, retention, continuous operational improvement, and a strong commitment to hospitality and guest satisfaction. General Managers must have a strong commitment to and exhibit Denny's Guiding Principles when interacting with others.
Job Responsibilities
These are areas of performance in which the General Manager must be successful to meet their accountabilities:
Guests: Makes sure that all Restaurant Managers and employees put "Guests First" to ensure a respectful and enjoyable environment, satisfied guests, and repeat business.
People: Attracts, hires, develops, coaches, and retains Restaurant Managers and hourly employees to ensure an engaged, high-performing team. Does so by:
Working to create and maintain a respectful and enjoyable environment for our employees. Recruiting and selecting effectively. 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. Does this by:
Making sure food preparation, handling, and storage guidelines are consistently followed. Enforcing sanitary practices for the general cleanliness and maintenance of the restaurant.Growth: Drives sales, guest count, and profit for the restaurant by:
Developing and executing a local store marketing plan. Building strategic relationships in the community with civic, business, school, and professional organizations. Ensuring timely and quality implementation of all Divisional and National marketing promotions and co-op marketing initiatives.Financials: Interprets financial and operational reports and schedules; analyzes data and identifies gaps in operating performance; and develops solutions to ensure that operating goals are achieved.
Security: Monitors to ensure that proper security procedures are in place to protect guests, employees, and company assets.
Asset Management: Monitors to ensure that proper cash handling and inventory management procedures are in place to protect and conserve company assets.
Compliance: Maintains compliance with all Denny's employment policies, as well as state, local, and federal regulations.
Problem Resolution: 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.
Teamwork: Performs other duties as needed or assigned; willingly assists others without being asked.
Competencies
Focusing on Guests: Has a "Guests First" mindset. Understands who his/her guests are and is dedicated to exceeding their expectations. Puts guests first while balancing the needs and priorities of the business to create win/win solutions.
Driving for Results: Is "Hungry To Win" for self, team, and Brand. Pushes self and others for results that move the business forward. Can be counted on to meet or exceed goals successfully.
Working Collaboratively: Values and lives the "Power of We" through words and actions. Works well with all people guests, franchisees, support employees, supervisors, subordinates, peers, vendors, etc. Is able to build and effectively manage productive relationships. Recognizes individual's contributions and works with and through others to achieve common goals.
Personal Accountability and Decision Making: Earns the respect and trust of others by taking initiative and honoring commitments. Makes timely, informed decisions and owns outcomes for those decisions. Is open to new and differing perspectives when making a decision. Understands the impact of his/her words and actions and strives to be a positive influence on others.
Managing Talent: Understands the Denny's family is our most important asset and sees each member of the team as a valuable part of the whole. Surrounds self with the best team and makes tough, yet timely and appropriate, people decisions. Provides effective, timely feedback and coaching. Selects strong, competent candidates and is able to develop strong leaders by providing challenging assignments.
Leadership Courage: Acts and leads with conviction; stands up for self and team appropriately. Speaks up professionally and promptly to address issues and provide solutions. Gives others direct, timely, and constructive feedback.
Business Acumen: Knows how the business works and how it relates to the marketplace. Open to innovative ways to achieve solutions to move the business forward. Sees the "big picture"; understands how operational and support functions work together for the growth and success of the business.
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 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 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 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 in excess of 10 hours may be required due to the demands of the business Must be able to tolerate extreme temperature changes in kitchen and freezer areasPosition Qualifications
Minimum of 3 years of experience in restaurant, hospitality, or retail management; additional operations and/or leadership experience strongly preferred Associate's or Bachelor's degree preferred or equivalent combination of education and experience Food Safety Manager certification 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 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 factorsNote: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.
Read LessPOSITION SUMMARY: Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering an exceptional guest experience, including ensuring great tasting/quality food, executing on 20/20 guest expectations, and ensuring compliance with all Jack in the Box procedures, systems and standards.
Guest Expectations
Well-Trained
(Hassle Free) Always says "YES" to the guest and works with the team to help solve problems; follows the 3-steps (Listens, Says Sorry, Makes it Right) if a problem occurs; and uses JIB Smart Selling standards as appropriate.Trains and coaches team members using the Guest Expectations training materials.Models being calm and productive during busy times.Coaches team members to ensure they are knowledgeable on job requirements.Neat and Well-Groomed
(Clean) Holds team members accountable to the JIB uniform and grooming standards and coaches them when non-compliant.Models looking nice and professional; shirt is tucked in; hair is contained via a hat, visor and/or hairnet, and uniform is clean and unwrinkled.Friendly
(Friendly) Models acknowledging each guest with a smile, treating everyone with care and respect, always having a positive and friendly attitude.Coaches team members on having a positive, friendly attitude and behaviors.Models and coaches team members on the JIB Hospitality Model.Well-Staffed
(Clean) Models how to maintain restaurant cleanliness (interior/exterior) and monitors the facilities to ensure it is done on a regular basis.Helps with order taking and cashiering during busy times.Is organized and actively leads and coaches the team on being ready and prepared to serve guests as they arrive.Encourages team members to ask for help, when necessary, to meet guests' needs.Follows the JIB Restaurant Policies and Rules in regard to scheduled working hours, breaks, and timekeeping.Food Tastes Great
(Food Quality) Monitors quality to ensure the food looks and tastes great and is of high quality.Models and monitors food presentation and coaches team members when necessary.Coaches team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrains when necessary.Consistent and Quick Service
(Fast) Models a sense of urgency, hustles, greets guests and encourages team members to do the same.Leads and coaches team on how to provide consistent, fast service.Helps with order taking and cashiering during busy times.Order Accuracy
(Accurate) Models how to communicate and work within a team to ensure order is accurate for the guest, repeats orders following JIB standards.Follows-up on order errors to get to the bottom of problems and works with team to learn from their mistakes and improve the Does not dismiss errors.Holds employees accountable to minimal order errors and re-trains them as needed.Food Safety
(Food Safety/Quality) Makes sure food is safe for the guest by following all food safety and food quality policies and procedures. Follows all hand washing and glove procedures.Completes the Food Safety Checklist each shift.It's All About
Brand Ambassador
Has passion for the business and pride in Jack in the Box.Inspires team members to embrace the brand.Is proud to represent Jack in the Box.Focus on the Guest
Treats guests and employees with care and respect.Is passionate about serving the guest.Steps in to help employees when necessary.Has a happy, friendly personality that is engaging to both the guest and other employees.Reads the guest and anticipates their Pays attention to guests' verbal and non-verbal communication and addresses them proactively.Handles guest complaints says "Yes" to the Guest without arguing, questioning or assuming the guest is Does what is right for the guest.Inspires team to take care of guests and make them the number one priority.Team Skills
Treats all employees with care and respect.Is a good team player and leader.Has a positive can-do attitude.Is dependable and reliable.Is willing to help others. Keeps calm and does not show signs of stress.Is open and willing to work with and lead people of all backgrounds.Ensures the team provides quick service while maintaining a calm environment."Manages the floor"' coordinates team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.Commitment
Thrives in a fast-paced, high energy, team environment.Performs professionally during difficult situations and/or high volume times.Takes pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean.Takes corrective action to resolve issues that could jeopardize food safety or food quality.Is flexible and changes direction based on the needs of the business.Works with a sense of urgency.Knows and trains others on the products and menu.Knows and uses all Jack in the Box systems and tools and trains team members on them as applicable.Takes accountability for cash management and handling during their shift.Is meticulous in following and managing to Jack in the Box policies and standards.Front of Restaurant
Includes, but not limited to duties, described below. Performs other duties as assigned or directed.
Guest Service (Dine In/Drive-Thru)Immediately acknowledges and welcomes guests.Takes and clarifies orders, assists guests with menu selection as appropriate.Enters order in POS system, collects money, and makes change.Always thanks guest upon completion of order taking.Assembles order, works with back-up position to ensure order is prepared timely and accurately; personally hands or delivers orders to guests.Maintains cleanliness and stocking of work area.InteriorEmpties trash cans, sweeps and mops floors, cleans dining room tables and chairs, cleans windows and doors.Cleans and stocks restrooms.Cleans and maintains equipment, including drink dispenser, ice bins, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.SUPERVISION
Workstation OperationSupervises and trains team members on workstation operations.Ensures all activities are in compliance with JIB procedures, systems, standards, and food safety, security, and cash handling requirements.Guest ServiceEnsures guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality.Maintains visibility and interaction with guests; responds to guest concerns and complaints in a positive and professional manner; ensures positive resolution. LeadershipCreates a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance.Conducts on-boarding and training.Provides feedback and recognizes employees.Ensures employee personal and uniform cleanliness.Apprises management of potential employee issues.Back of Restaurant
Includes, but not limited to, duties described below. Performs other duties as assigned or directed.
GrillReads grill video monitor to prepare ordered products.Prepares menu products according to procedure, including: warms/toasts/grills bread products, cooks items on grill, operates timers and removes products when timer sounds.Discards ingredients/products that have expired or don't meet quality standards.Sets up and maintains equipment; keeps workstation stocked; maintains cleanliness of work area, wearing appropriate safety equipment.AssemblyReads video monitor and assembles products using correct ingredients and portioning, correctly packages products, and verifies the appearance and quality of presentation, temperature of product, and order accuracy before delivery to guest.Discards ingredients/products that have expired or don't meet quality standards.PrepPlaces frozen products in appropriate place to defrost, places defrosted product in proper container and storage area, and arranges product for first-in, first-out rotation.Opens product packages, places in proper storage units, and affixes shelf life labels. Ensures all food prep and storage areas are kept neat and clean at all times and complies with JIB food safety standards.Visually checks and inspects all ingredients for freshness.Measures, assembles, and prepares ingredients for various products according to product mix information.FryerReads fryer video monitor prepare ordered products.Prepares fryer products, including: places product in appropriate rack/basket and places in correct fryer, operates timers, removes/drains product when timer sounds, codes product, places product in appropriate container and/or holding bin.Maintains cleanliness and stock of work station areas including the fryer prep area, display bin, freezer, refrigerator, and holding units.InteriorEmpties trash cans, sweeps and mops floors, vacuums carpet, washes tables and chairs, cleans windows and doors; cleans and stocks restrooms.Washes and sanitizes dishes and utensils by hand or using dishwasher.Changes or filters fryer shortening wearing required safety equipment, scrubs fryer units, discards old shortening, cleans vents and fryer screens.Cleans and maintains equipment, including storage freezer, storage refrigerator, drink dispenser, ice bins, syrup lines, grease catch pans, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. -drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.Receiving & StorageReceives and stores products on delivery following established procedures.QUALIFICATIONS:Experience 6 consecutive months JIB experience and 100% certified in all workstations for internal promotes, or 1-year supervisory experience in a restaurant or retail customer service environment.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Team Leader training classes; and in certain states, must be ServSafe certified. Requires ability to speak, read, and write effectively in English; and may require ability to speak another language to guests based on location of restaurant. Excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); ability to work well with diverse groups of people; proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Basic knowledge of personal computers and related software applications. Demonstrates integrity and ethical behavior.
Physical Requirements - Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant; ability to lift and carry 15-25 lbs. Ability to listen to guests' orders, operate a cash register, and read video monitors.
REASONABLE ACCOMMODATION:Feast Foods, LLC dba Jack in the Box and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessPOSITION SUMMARY: Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering an exceptional guest experience, including ensuring great tasting/quality food, executing on 20/20 guest expectations, and ensuring compliance with all Jack in the Box procedures, systems and standards.
Guest Expectations
Well-Trained
(Hassle Free) Always says "YES" to the guest and works with the team to help solve problems; follows the 3-steps (Listens, Says Sorry, Makes it Right) if a problem occurs; and uses JIB Smart Selling standards as appropriate.Trains and coaches team members using the Guest Expectations training materials.Models being calm and productive during busy times.Coaches team members to ensure they are knowledgeable on job requirements.Neat and Well-Groomed
(Clean) Holds team members accountable to the JIB uniform and grooming standards and coaches them when non-compliant.Models looking nice and professional; shirt is tucked in; hair is contained via a hat, visor and/or hairnet, and uniform is clean and unwrinkled.Friendly
(Friendly) Models acknowledging each guest with a smile, treating everyone with care and respect, always having a positive and friendly attitude.Coaches team members on having a positive, friendly attitude and behaviors.Models and coaches team members on the JIB Hospitality Model.Well-Staffed
(Clean) Models how to maintain restaurant cleanliness (interior/exterior) and monitors the facilities to ensure it is done on a regular basis.Helps with order taking and cashiering during busy times.Is organized and actively leads and coaches the team on being ready and prepared to serve guests as they arrive.Encourages team members to ask for help, when necessary, to meet guests' needs.Follows the JIB Restaurant Policies and Rules in regard to scheduled working hours, breaks, and timekeeping.Food Tastes Great
(Food Quality) Monitors quality to ensure the food looks and tastes great and is of high quality.Models and monitors food presentation and coaches team members when necessary.Coaches team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrains when necessary.Consistent and Quick Service
(Fast) Models a sense of urgency, hustles, greets guests and encourages team members to do the same.Leads and coaches team on how to provide consistent, fast service.Helps with order taking and cashiering during busy times.Order Accuracy
(Accurate) Models how to communicate and work within a team to ensure order is accurate for the guest, repeats orders following JIB standards.Follows-up on order errors to get to the bottom of problems and works with team to learn from their mistakes and improve the Does not dismiss errors.Holds employees accountable to minimal order errors and re-trains them as needed.Food Safety
(Food Safety/Quality) Makes sure food is safe for the guest by following all food safety and food quality policies and procedures. Follows all hand washing and glove procedures.Completes the Food Safety Checklist each shift.It's All About
Brand Ambassador
Has passion for the business and pride in Jack in the Box.Inspires team members to embrace the brand.Is proud to represent Jack in the Box.Focus on the Guest
Treats guests and employees with care and respect.Is passionate about serving the guest.Steps in to help employees when necessary.Has a happy, friendly personality that is engaging to both the guest and other employees.Reads the guest and anticipates their Pays attention to guests' verbal and non-verbal communication and addresses them proactively.Handles guest complaints says "Yes" to the Guest without arguing, questioning or assuming the guest is Does what is right for the guest.Inspires team to take care of guests and make them the number one priority.Team Skills
Treats all employees with care and respect.Is a good team player and leader.Has a positive can-do attitude.Is dependable and reliable.Is willing to help others. Keeps calm and does not show signs of stress.Is open and willing to work with and lead people of all backgrounds.Ensures the team provides quick service while maintaining a calm environment."Manages the floor"' coordinates team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.Commitment
Thrives in a fast-paced, high energy, team environment.Performs professionally during difficult situations and/or high volume times.Takes pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean.Takes corrective action to resolve issues that could jeopardize food safety or food quality.Is flexible and changes direction based on the needs of the business.Works with a sense of urgency.Knows and trains others on the products and menu.Knows and uses all Jack in the Box systems and tools and trains team members on them as applicable.Takes accountability for cash management and handling during their shift.Is meticulous in following and managing to Jack in the Box policies and standards.Front of Restaurant
Includes, but not limited to duties, described below. Performs other duties as assigned or directed.
Guest Service (Dine In/Drive-Thru)Immediately acknowledges and welcomes guests.Takes and clarifies orders, assists guests with menu selection as appropriate.Enters order in POS system, collects money, and makes change.Always thanks guest upon completion of order taking.Assembles order, works with back-up position to ensure order is prepared timely and accurately; personally hands or delivers orders to guests.Maintains cleanliness and stocking of work area.InteriorEmpties trash cans, sweeps and mops floors, cleans dining room tables and chairs, cleans windows and doors.Cleans and stocks restrooms.Cleans and maintains equipment, including drink dispenser, ice bins, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.SUPERVISION
Workstation OperationSupervises and trains team members on workstation operations.Ensures all activities are in compliance with JIB procedures, systems, standards, and food safety, security, and cash handling requirements.Guest ServiceEnsures guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality.Maintains visibility and interaction with guests; responds to guest concerns and complaints in a positive and professional manner; ensures positive resolution. LeadershipCreates a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance.Conducts on-boarding and training.Provides feedback and recognizes employees.Ensures employee personal and uniform cleanliness.Apprises management of potential employee issues.Back of Restaurant
Includes, but not limited to, duties described below. Performs other duties as assigned or directed.
GrillReads grill video monitor to prepare ordered products.Prepares menu products according to procedure, including: warms/toasts/grills bread products, cooks items on grill, operates timers and removes products when timer sounds.Discards ingredients/products that have expired or don't meet quality standards.Sets up and maintains equipment; keeps workstation stocked; maintains cleanliness of work area, wearing appropriate safety equipment.AssemblyReads video monitor and assembles products using correct ingredients and portioning, correctly packages products, and verifies the appearance and quality of presentation, temperature of product, and order accuracy before delivery to guest.Discards ingredients/products that have expired or don't meet quality standards.PrepPlaces frozen products in appropriate place to defrost, places defrosted product in proper container and storage area, and arranges product for first-in, first-out rotation.Opens product packages, places in proper storage units, and affixes shelf life labels. Ensures all food prep and storage areas are kept neat and clean at all times and complies with JIB food safety standards.Visually checks and inspects all ingredients for freshness.Measures, assembles, and prepares ingredients for various products according to product mix information.FryerReads fryer video monitor prepare ordered products.Prepares fryer products, including: places product in appropriate rack/basket and places in correct fryer, operates timers, removes/drains product when timer sounds, codes product, places product in appropriate container and/or holding bin.Maintains cleanliness and stock of work station areas including the fryer prep area, display bin, freezer, refrigerator, and holding units.InteriorEmpties trash cans, sweeps and mops floors, vacuums carpet, washes tables and chairs, cleans windows and doors; cleans and stocks restrooms.Washes and sanitizes dishes and utensils by hand or using dishwasher.Changes or filters fryer shortening wearing required safety equipment, scrubs fryer units, discards old shortening, cleans vents and fryer screens.Cleans and maintains equipment, including storage freezer, storage refrigerator, drink dispenser, ice bins, syrup lines, grease catch pans, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. -drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.Receiving & StorageReceives and stores products on delivery following established procedures.QUALIFICATIONS:Experience 6 consecutive months JIB experience and 100% certified in all workstations for internal promotes, or 1-year supervisory experience in a restaurant or retail customer service environment.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Team Leader training classes; and in certain states, must be ServSafe certified. Requires ability to speak, read, and write effectively in English; and may require ability to speak another language to guests based on location of restaurant. Excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); ability to work well with diverse groups of people; proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Basic knowledge of personal computers and related software applications. Demonstrates integrity and ethical behavior.
Physical Requirements - Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant; ability to lift and carry 15-25 lbs. Ability to listen to guests' orders, operate a cash register, and read video monitors.
REASONABLE ACCOMMODATION:Feast Foods, LLC dba Jack in the Box and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessResponsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.
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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service.Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 toward development of Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback.Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned.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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires 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. Working knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use 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 CompetenciesCustomer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets 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 CompetenciesComposure - 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.
Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs.
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 Courage - Doesn't 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 problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess 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 zeros in on the critical few and puts the trivial many aside; can quickly sense 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; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.
Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters 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 entire units or organizations.
REASONABLE ACCOMMODATION:
Jack in the Box, Inc. and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessResponsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.
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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service.Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 toward development of Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback.Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned.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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires 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. Working knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use 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 CompetenciesCustomer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets 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 CompetenciesComposure - 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.
Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs.
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 Courage - Doesn't 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 problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess 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 zeros in on the critical few and puts the trivial many aside; can quickly sense 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; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.
Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters 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 entire units or organizations.
REASONABLE ACCOMMODATION:
Jack in the Box, Inc. and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessPOSITION SUMMARY: Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering an exceptional guest experience, including ensuring great tasting/quality food, executing on 20/20 guest expectations, and ensuring compliance with all Jack in the Box procedures, systems and standards.
Guest Expectations
Well-Trained
(Hassle Free) Always says "YES" to the guest and works with the team to help solve problems; follows the 3-steps (Listens, Says Sorry, Makes it Right) if a problem occurs; and uses JIB Smart Selling standards as appropriate.Trains and coaches team members using the Guest Expectations training materials.Models being calm and productive during busy times.Coaches team members to ensure they are knowledgeable on job requirements.Neat and Well-Groomed
(Clean) Holds team members accountable to the JIB uniform and grooming standards and coaches them when non-compliant.Models looking nice and professional; shirt is tucked in; hair is contained via a hat, visor and/or hairnet, and uniform is clean and unwrinkled.Friendly
(Friendly) Models acknowledging each guest with a smile, treating everyone with care and respect, always having a positive and friendly attitude.Coaches team members on having a positive, friendly attitude and behaviors.Models and coaches team members on the JIB Hospitality Model.Well-Staffed
(Clean) Models how to maintain restaurant cleanliness (interior/exterior) and monitors the facilities to ensure it is done on a regular basis.Helps with order taking and cashiering during busy times.Is organized and actively leads and coaches the team on being ready and prepared to serve guests as they arrive.Encourages team members to ask for help, when necessary, to meet guests' needs.Follows the JIB Restaurant Policies and Rules in regard to scheduled working hours, breaks, and timekeeping.Food Tastes Great
(Food Quality) Monitors quality to ensure the food looks and tastes great and is of high quality.Models and monitors food presentation and coaches team members when necessary.Coaches team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrains when necessary.Consistent and Quick Service
(Fast) Models a sense of urgency, hustles, greets guests and encourages team members to do the same.Leads and coaches team on how to provide consistent, fast service.Helps with order taking and cashiering during busy times.Order Accuracy
(Accurate) Models how to communicate and work within a team to ensure order is accurate for the guest, repeats orders following JIB standards.Follows-up on order errors to get to the bottom of problems and works with team to learn from their mistakes and improve the Does not dismiss errors.Holds employees accountable to minimal order errors and re-trains them as needed.Food Safety
(Food Safety/Quality) Makes sure food is safe for the guest by following all food safety and food quality policies and procedures. Follows all hand washing and glove procedures.Completes the Food Safety Checklist each shift.It's All About
Brand Ambassador
Has passion for the business and pride in Jack in the Box.Inspires team members to embrace the brand.Is proud to represent Jack in the Box.Focus on the Guest
Treats guests and employees with care and respect.Is passionate about serving the guest.Steps in to help employees when necessary.Has a happy, friendly personality that is engaging to both the guest and other employees.Reads the guest and anticipates their Pays attention to guests' verbal and non-verbal communication and addresses them proactively.Handles guest complaints says "Yes" to the Guest without arguing, questioning or assuming the guest is Does what is right for the guest.Inspires team to take care of guests and make them the number one priority.Team Skills
Treats all employees with care and respect.Is a good team player and leader.Has a positive can-do attitude.Is dependable and reliable.Is willing to help others. Keeps calm and does not show signs of stress.Is open and willing to work with and lead people of all backgrounds.Ensures the team provides quick service while maintaining a calm environment."Manages the floor"' coordinates team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.Commitment
Thrives in a fast-paced, high energy, team environment.Performs professionally during difficult situations and/or high volume times.Takes pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean.Takes corrective action to resolve issues that could jeopardize food safety or food quality.Is flexible and changes direction based on the needs of the business.Works with a sense of urgency.Knows and trains others on the products and menu.Knows and uses all Jack in the Box systems and tools and trains team members on them as applicable.Takes accountability for cash management and handling during their shift.Is meticulous in following and managing to Jack in the Box policies and standards.Front of Restaurant
Includes, but not limited to duties, described below. Performs other duties as assigned or directed.
Guest Service (Dine In/Drive-Thru)Immediately acknowledges and welcomes guests.Takes and clarifies orders, assists guests with menu selection as appropriate.Enters order in POS system, collects money, and makes change.Always thanks guest upon completion of order taking.Assembles order, works with back-up position to ensure order is prepared timely and accurately; personally hands or delivers orders to guests.Maintains cleanliness and stocking of work area.InteriorEmpties trash cans, sweeps and mops floors, cleans dining room tables and chairs, cleans windows and doors.Cleans and stocks restrooms.Cleans and maintains equipment, including drink dispenser, ice bins, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.SUPERVISION
Workstation OperationSupervises and trains team members on workstation operations.Ensures all activities are in compliance with JIB procedures, systems, standards, and food safety, security, and cash handling requirements.Guest ServiceEnsures guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality.Maintains visibility and interaction with guests; responds to guest concerns and complaints in a positive and professional manner; ensures positive resolution. LeadershipCreates a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance.Conducts on-boarding and training.Provides feedback and recognizes employees.Ensures employee personal and uniform cleanliness.Apprises management of potential employee issues.Back of Restaurant
Includes, but not limited to, duties described below. Performs other duties as assigned or directed.
GrillReads grill video monitor to prepare ordered products.Prepares menu products according to procedure, including: warms/toasts/grills bread products, cooks items on grill, operates timers and removes products when timer sounds.Discards ingredients/products that have expired or don't meet quality standards.Sets up and maintains equipment; keeps workstation stocked; maintains cleanliness of work area, wearing appropriate safety equipment.AssemblyReads video monitor and assembles products using correct ingredients and portioning, correctly packages products, and verifies the appearance and quality of presentation, temperature of product, and order accuracy before delivery to guest.Discards ingredients/products that have expired or don't meet quality standards.PrepPlaces frozen products in appropriate place to defrost, places defrosted product in proper container and storage area, and arranges product for first-in, first-out rotation.Opens product packages, places in proper storage units, and affixes shelf life labels. Ensures all food prep and storage areas are kept neat and clean at all times and complies with JIB food safety standards.Visually checks and inspects all ingredients for freshness.Measures, assembles, and prepares ingredients for various products according to product mix information.FryerReads fryer video monitor prepare ordered products.Prepares fryer products, including: places product in appropriate rack/basket and places in correct fryer, operates timers, removes/drains product when timer sounds, codes product, places product in appropriate container and/or holding bin.Maintains cleanliness and stock of work station areas including the fryer prep area, display bin, freezer, refrigerator, and holding units.InteriorEmpties trash cans, sweeps and mops floors, vacuums carpet, washes tables and chairs, cleans windows and doors; cleans and stocks restrooms.Washes and sanitizes dishes and utensils by hand or using dishwasher.Changes or filters fryer shortening wearing required safety equipment, scrubs fryer units, discards old shortening, cleans vents and fryer screens.Cleans and maintains equipment, including storage freezer, storage refrigerator, drink dispenser, ice bins, syrup lines, grease catch pans, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. -drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.Receiving & StorageReceives and stores products on delivery following established procedures.QUALIFICATIONS:Experience 6 consecutive months JIB experience and 100% certified in all workstations for internal promotes, or 1-year supervisory experience in a restaurant or retail customer service environment.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Team Leader training classes; and in certain states, must be ServSafe certified. Requires ability to speak, read, and write effectively in English; and may require ability to speak another language to guests based on location of restaurant. Excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); ability to work well with diverse groups of people; proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Basic knowledge of personal computers and related software applications. Demonstrates integrity and ethical behavior.
Physical Requirements - Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant; ability to lift and carry 15-25 lbs. Ability to listen to guests' orders, operate a cash register, and read video monitors.
REASONABLE ACCOMMODATION:Feast Foods, LLC dba Jack in the Box and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessPOSITION TITLE RESTAURANT MANAGER
JOB CODE RORM20
REPORTS TO District Manager
EXEMPTION STATUS Exempt
DEPARTMENT Restaurant Field Operations
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.
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 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; takes accountability for motivating and inspiring employees to achieve high performance; treats all employees with respect and dignity; and regularly recognizes and rewards employees. 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 restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with 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 understands and operates 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. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict.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 toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback and reviews.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 importance to 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. Requires 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, insurance, and use 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; gets 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.
Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs.
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 Courage - Doesn't 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 problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess 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 zeros in on the critical few and puts the trivial many aside; can quickly sense 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; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.
Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters 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 entire units or organizations.
REASONABLE ACCOMMODATION:
Jack in the Box, Inc. and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessResponsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.
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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service.Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 toward development of Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback.Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned.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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires 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. Working knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use 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 CompetenciesCustomer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets 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 CompetenciesComposure - 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.
Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs.
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 Courage - Doesn't 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 problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess 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 zeros in on the critical few and puts the trivial many aside; can quickly sense 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; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.
Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters 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 entire units or organizations.
REASONABLE ACCOMMODATION:
Jack in the Box, Inc. and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessPOSITION TITLE RESTAURANT MANAGER
JOB CODE RORM20
REPORTS TO District Manager
EXEMPTION STATUS Exempt
DEPARTMENT Restaurant Field Operations
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.
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 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; takes accountability for motivating and inspiring employees to achieve high performance; treats all employees with respect and dignity; and regularly recognizes and rewards employees. 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 restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with 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 understands and operates 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. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict.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 toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback and reviews.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 importance to 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. Requires 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, insurance, and use 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; gets 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.
Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people; assembles talented staffs.
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 Courage - Doesn't 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 problems on any person or situation (not including direct reports) quickly and directly; is not afraid to take negative action when necessary.
Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members; can assess 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 zeros in on the critical few and puts the trivial many aside; can quickly sense 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; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.
Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization; can accurately project what people are likely to do across a variety of situations.
Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his/her team; shares wins and successes; fosters 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 entire units or organizations.
REASONABLE ACCOMMODATION:
Jack in the Box, Inc. and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read LessPOSITION SUMMARY: Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering an exceptional guest experience, including ensuring great tasting/quality food, executing on 20/20 guest expectations, and ensuring compliance with all Jack in the Box procedures, systems and standards.
Guest Expectations
Well-Trained
(Hassle Free) Always says "YES" to the guest and works with the team to help solve problems; follows the 3-steps (Listens, Says Sorry, Makes it Right) if a problem occurs; and uses JIB Smart Selling standards as appropriate.Trains and coaches team members using the Guest Expectations training materials.Models being calm and productive during busy times.Coaches team members to ensure they are knowledgeable on job requirements.Neat and Well-Groomed
(Clean) Holds team members accountable to the JIB uniform and grooming standards and coaches them when non-compliant.Models looking nice and professional; shirt is tucked in; hair is contained via a hat, visor and/or hairnet, and uniform is clean and unwrinkled.Friendly
(Friendly) Models acknowledging each guest with a smile, treating everyone with care and respect, always having a positive and friendly attitude.Coaches team members on having a positive, friendly attitude and behaviors.Models and coaches team members on the JIB Hospitality Model.Well-Staffed
(Clean) Models how to maintain restaurant cleanliness (interior/exterior) and monitors the facilities to ensure it is done on a regular basis.Helps with order taking and cashiering during busy times.Is organized and actively leads and coaches the team on being ready and prepared to serve guests as they arrive.Encourages team members to ask for help, when necessary, to meet guests' needs.Follows the JIB Restaurant Policies and Rules in regard to scheduled working hours, breaks, and timekeeping.Food Tastes Great
(Food Quality) Monitors quality to ensure the food looks and tastes great and is of high quality.Models and monitors food presentation and coaches team members when necessary.Coaches team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrains when necessary.Consistent and Quick Service
(Fast) Models a sense of urgency, hustles, greets guests and encourages team members to do the same.Leads and coaches team on how to provide consistent, fast service.Helps with order taking and cashiering during busy times.Order Accuracy
(Accurate) Models how to communicate and work within a team to ensure order is accurate for the guest, repeats orders following JIB standards.Follows-up on order errors to get to the bottom of problems and works with team to learn from their mistakes and improve the Does not dismiss errors.Holds employees accountable to minimal order errors and re-trains them as needed.Food Safety
(Food Safety/Quality) Makes sure food is safe for the guest by following all food safety and food quality policies and procedures. Follows all hand washing and glove procedures.Completes the Food Safety Checklist each shift.It's All About
Brand Ambassador
Has passion for the business and pride in Jack in the Box.Inspires team members to embrace the brand.Is proud to represent Jack in the Box.Focus on the Guest
Treats guests and employees with care and respect.Is passionate about serving the guest.Steps in to help employees when necessary.Has a happy, friendly personality that is engaging to both the guest and other employees.Reads the guest and anticipates their Pays attention to guests' verbal and non-verbal communication and addresses them proactively.Handles guest complaints says "Yes" to the Guest without arguing, questioning or assuming the guest is Does what is right for the guest.Inspires team to take care of guests and make them the number one priority.Team Skills
Treats all employees with care and respect.Is a good team player and leader.Has a positive can-do attitude.Is dependable and reliable.Is willing to help others. Keeps calm and does not show signs of stress.Is open and willing to work with and lead people of all backgrounds.Ensures the team provides quick service while maintaining a calm environment."Manages the floor"' coordinates team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.Commitment
Thrives in a fast-paced, high energy, team environment.Performs professionally during difficult situations and/or high volume times.Takes pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean.Takes corrective action to resolve issues that could jeopardize food safety or food quality.Is flexible and changes direction based on the needs of the business.Works with a sense of urgency.Knows and trains others on the products and menu.Knows and uses all Jack in the Box systems and tools and trains team members on them as applicable.Takes accountability for cash management and handling during their shift.Is meticulous in following and managing to Jack in the Box policies and standards.Front of Restaurant
Includes, but not limited to duties, described below. Performs other duties as assigned or directed.
Guest Service (Dine In/Drive-Thru)Immediately acknowledges and welcomes guests.Takes and clarifies orders, assists guests with menu selection as appropriate.Enters order in POS system, collects money, and makes change.Always thanks guest upon completion of order taking.Assembles order, works with back-up position to ensure order is prepared timely and accurately; personally hands or delivers orders to guests.Maintains cleanliness and stocking of work area.InteriorEmpties trash cans, sweeps and mops floors, cleans dining room tables and chairs, cleans windows and doors.Cleans and stocks restrooms.Cleans and maintains equipment, including drink dispenser, ice bins, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.SUPERVISION
Workstation OperationSupervises and trains team members on workstation operations.Ensures all activities are in compliance with JIB procedures, systems, standards, and food safety, security, and cash handling requirements.Guest ServiceEnsures guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality.Maintains visibility and interaction with guests; responds to guest concerns and complaints in a positive and professional manner; ensures positive resolution. LeadershipCreates a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance.Conducts on-boarding and training.Provides feedback and recognizes employees.Ensures employee personal and uniform cleanliness.Apprises management of potential employee issues.Back of Restaurant
Includes, but not limited to, duties described below. Performs other duties as assigned or directed.
GrillReads grill video monitor to prepare ordered products.Prepares menu products according to procedure, including: warms/toasts/grills bread products, cooks items on grill, operates timers and removes products when timer sounds.Discards ingredients/products that have expired or don't meet quality standards.Sets up and maintains equipment; keeps workstation stocked; maintains cleanliness of work area, wearing appropriate safety equipment.AssemblyReads video monitor and assembles products using correct ingredients and portioning, correctly packages products, and verifies the appearance and quality of presentation, temperature of product, and order accuracy before delivery to guest.Discards ingredients/products that have expired or don't meet quality standards.PrepPlaces frozen products in appropriate place to defrost, places defrosted product in proper container and storage area, and arranges product for first-in, first-out rotation.Opens product packages, places in proper storage units, and affixes shelf life labels. Ensures all food prep and storage areas are kept neat and clean at all times and complies with JIB food safety standards.Visually checks and inspects all ingredients for freshness.Measures, assembles, and prepares ingredients for various products according to product mix information.FryerReads fryer video monitor prepare ordered products.Prepares fryer products, including: places product in appropriate rack/basket and places in correct fryer, operates timers, removes/drains product when timer sounds, codes product, places product in appropriate container and/or holding bin.Maintains cleanliness and stock of work station areas including the fryer prep area, display bin, freezer, refrigerator, and holding units.InteriorEmpties trash cans, sweeps and mops floors, vacuums carpet, washes tables and chairs, cleans windows and doors; cleans and stocks restrooms.Washes and sanitizes dishes and utensils by hand or using dishwasher.Changes or filters fryer shortening wearing required safety equipment, scrubs fryer units, discards old shortening, cleans vents and fryer screens.Cleans and maintains equipment, including storage freezer, storage refrigerator, drink dispenser, ice bins, syrup lines, grease catch pans, and POS equipment.Cleans miscellaneous interior items (i.e. wipes down menu boards, order counter, ). Visually checks and inspects all areas for cleanliness.ExteriorSweeps and picks-up trash in parking lots, drive-thru area, sidewalks, and curbs.Empties trash cans and cleans miscellaneous exterior items (i.e. -drive-thru menu board).Cleans drive-thru and dumpster Visually checks and inspects all areas for cleanliness.Receiving & StorageReceives and stores products on delivery following established procedures.QUALIFICATIONS:Experience 6 consecutive months JIB experience and 100% certified in all workstations for internal promotes, or 1-year supervisory experience in a restaurant or retail customer service environment.
Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Team Leader training classes; and in certain states, must be ServSafe certified. Requires ability to speak, read, and write effectively in English; and may require ability to speak another language to guests based on location of restaurant. Excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); ability to work well with diverse groups of people; proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Basic knowledge of personal computers and related software applications. Demonstrates integrity and ethical behavior.
Physical Requirements - Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant; ability to lift and carry 15-25 lbs. Ability to listen to guests' orders, operate a cash register, and read video monitors.
REASONABLE ACCOMMODATION:Feast Foods, LLC dba Jack in the Box and its affiliates 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.
***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***
Read Less