Jack In The Box - ASSISTANT RESTAURANT MANAGER

Position Summary Responsible 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 is 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 operations. 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 to use 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 necessary. 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; actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure. 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; demonstrates patience and commitment toward development of values effective job performance and ensures restaurant team receives recognition and gratitude. Provides employees with quality and timely performance feedback. Guest Focus: Is passionate about providing a high-quality guest experience that exceeds guests' expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment. Food Quality/Safety: Demonstrates strong awareness and concern for food quality and safety, and restaurant cleanliness; dedicated to consistently serving great food to guests. 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; maintains a strong sense of urgency; consistently makes high quality decisions based on experience, policy, procedure, or knowledge of the setting; exercises discretion and independent judgment on important restaurant business. 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 - Minimum 1+ year as a Shift Leader or 1 year as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. Minimum 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; complete Assistant Manager training classes; ServSafe certified; speak, read, and write effectively in English; excellent interpersonal skills; basic math; analytical skills; good organization and planning; self‑starter; computer knowledge; valid driver’s license; use personal vehicle for bank deposits and travel as required; demonstrates integrity and ethical behavior. Physical Requirements - Ability to stand and walk ~85–95% of shift; lift and carry 10–65 lbs; move freely throughout the restaurant; operate restaurant equipment and drive a motor vehicle; operate computer keyboard. Competencies Customer Focus – dedicated to meeting expectations of internal and external customers; uses customer information for improvement. Dealing with Ambiguity – effectively cope with change, shift gears, act without full picture, handle risk and uncertainty. Learning on the Fly – learns quickly, versatile, open to change, analyzes successes and failures, experiments. Problem Solving – uses rigorous logic and methods; investigates sources for answers; sees hidden problems; honest analysis. Composure – cool under pressure, stays mature, handles stress. Confronting Direct Reports – addresses problems firmly, reviews performance, holds discussions. Developing Direct Reports and Others – provides challenging tasks, holds development discussions, creates plans, pushes acceptance. Ethics and Values – adheres to core values, acts in line, rewards right values, practices truth. Hiring and Staffing – selects strong people from inside or outside. Integrity and Trust – trusted, truthful, presents truth, keeps confidences. Managerial Courage – provides actionable feedback, faces up to issues. Motivating Others – creates climate for best performance, empowers others. Priority Setting – focuses on important tasks, eliminates roadblocks. Drive for Results – exceeds goals, bottom‑line oriented, persistent. Self‑Knowledge – knows strengths, seeks feedback, open to criticism. Sizing Up People – judges talent, projects likely behavior. Building Effective Teams – blends people, creates morale, shares wins. Managing Vision and Purpose – communicates vision, inspires, rallies support. 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. Legal Notice 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. #J-18808-Ljbffr Giants Baseball & Softball Camps