Responsible for managing efficient overall operations of a Jack in the Box unit. This includes developing restaurant team to provide excellent internal and external service, developing and implementing schemes for optimizing sales and profit and participating in image-builiding activities withing the local community.

Our Restaurant Managers are dynamic, smart and committed to personal and professional excellence as the manage and build a $1-2 million restaurant business. Providing "WOW" guess service every single time comes naturally and bet of all, they know how to have fun along the way! They value and demonstrate integrity, quality and diversity.

If this sound like you, check out our management opportunities today. We think you will be glad you did...in fact, you might wonder why you didn't apply to be part of the Jack's team before!


Benefits

  • Medical
  • Dental
  • Vision
  • Prescription
  • Life Insurance
  • Long Term Disability Insurance
  • Vacation
    • 1-5 years = 2 weeks
    • 6-10 years = 3 weeks
    • 11+ years = 5 weeks
  • Sick Leave (5 days per year)
  • Paid Holidays
    • Independance Day
    • Labor Day
    • Thanksgiving
    • Christmas
    • One Floating Holiday
  • Bereavement Leave (3 days per year)
  • Jury Duty (1 day)
  • Personal Leave of Absense (after 1 year, 1 week unpaid leave)
  • Free On-Duty Meal
  • 10% Employee Discount
  • Direct Deposit
  • 401(k) with Matching
  • AFLAC
  • YMCA Membership Discount

Job Description - Restaurant Manager

Position Title: Restaurant Manager | Exemption: Salaried Exempt | Reports To: Area Manager | Date: February 2008

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 P&L, quality and service reports, health inspections, HACCP, etc; identifies trends and implements action plans for improvement. 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 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 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.

QUALIFICATIONS:

  • Education – Internal Promote: High School Diploma required; working toward AA or BA/BS degree preferred. External Recruit: AA degree acceptable; BA/BS in Business or related field preferred.
  • Experience – Internal Promote: Minimum of 1+ years experience as an 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.
  • 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.

REASONABLE ACCOMMODATION:

Jack in the Box Hawaii 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.

Job Description - Assistant Manager

Position Title: Assistant Manager | Exemption: Salaried Exempt | Reports To: Restaurant Manager | Date: February 2008

POSITION SUMMARY:

Responsible for managing the operations of a Jack in the Box unit, in conjunction with or in the absence of the General or 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 focused on providing 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; and identifies and develops internal candidates for management and Team Leader positions. Works with restaurant 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 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 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 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. Ensures team members 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: Partners with General or Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including the P&L, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement. 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 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; and calms others who are confronted with a difficult situation or task; 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.

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; 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 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 judgement 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.

QUALIFICATIONS:

  • Education – Internal Promote: High School Diploma required; working toward AA or BA/BS degree preferred. External Recruit: AA degree acceptable; BA/BS in Business or related field preferred
  • Experience – Internal Promote: Minimum of 1+ years 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 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.
  • 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.

REASONABLE ACCOMMODATION:

Jack in the Box Hawaii 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.