Jack in the Box - RESTAURANT MANAGER

Position summary

People and internal service

• Recruits, selects, trains, develops, and evaluates employees; maintains staffing and identifies internal candidates for advancement.
• Ensures workstation training systems are implemented and followed by management and crew.
• Motivates and inspires employees, provides coaching and timely performance feedback, and recognizes strong performance.
• Promotes a respectful, safe, clean, and employee-friendly work environment and complies with labor laws and regulations.

Guest service and restaurant operations

• Manages daily activities to achieve strong restaurant operational performance, guest service, food quality, and food safety.
• Maintains restaurant cleanliness and brand image, interacts with guests, and resolves concerns professionally and promptly.
• Ensures management and crew understand and correctly use restaurant systems and procedures.

Sales and financial performance

• Analyzes operational and financial performance using reports and business data, identifies trends, and implements improvement plans.
• Focuses on increasing restaurant sales and profitability while considering cost and financial impacts.
• Monitors costs and adherence to budgets and restaurant goals.

Selection skills and qualities

• Demonstrates integrity, honesty, trust, ethical conduct, respect, clear communication, and active listening.
• Able to remain calm under pressure, manage conflict, and help others through difficult situations.
• Able to train, coach, motivate, and develop employees and provide timely feedback and recognition.
• Guest-focused, able to maintain consistent service in a fast-paced environment.
• Demonstrates concern for food quality, safety, and cleanliness and can perform duties within established systems.
• The provided selection criteria are truncated during the Business Management section.