General Restaurant Manager

Job Summary of General Restaurant Manager:

Accountable for overseeing the complete operations of a Jack in the Box location, the Restaurant Manager exercises judgment in daily managerial choices, ensuring the successful implementation of the Service Profit Chain (SPC) and Brand Promise. Their role involves cultivating a skilled team committed to delivering outstanding internal and external service, driving restaurant sales and profit, and upholding adherence to guidelines, protocols, and legal standards. The General Restaurant Manager responsibilities encompass supervising day-to-day restaurant activities to uphold superb guest satisfaction, streamline operations, and enhance financial performance.

Responsibilities of General Restaurant Manager:

• The Internal Service department is responsible for recruiting, selecting, training, developing, and assessing employees within the restaurant setting.
• The external service aims to enhance restaurant operational performance by overseeing daily activities, ensuring proper training for the restaurant team, and maintaining accountability for delivering top-notch guest service and food quality in line with JIB systems and procedures. Continuous review and adjustment of practices are undertaken to enhance the guest experience, with a focus on engaging with guests, addressing concerns promptly and professionally, and ensuring a positive outcome. It is pivotal for the management team and crew to have a comprehensive understanding and correct operation of all systems. Upholding the restaurant's brand through cleanliness, maintenance, and exceptional service is a key responsibility, with emphasis placed on setting an example of outstanding guest service.
• Utilizing Management Information Tools to Evaluate Restaurant Performance: The restaurant employs management information tools to assess both operational and financial aspects regularly. This includes scrutinizing income and expense reports, quality evaluations, service feedback, health inspections, HACCP compliance, and more. By recognizing patterns and implementing improvement strategies based on this data, the restaurant aims to enhance its overall performance consistently.
• Embracing the Company Culture: Exhibits a strong dedication to the organization and a sense of pride for Jack in the Box; skilled in professional management that upholds integrity, transparency, and confidence to advance the company's culture and principles, while endorsing the Service Profit Chain and My Promise To You. Demonstrates a commitment to ethical practices, values employee and guest relations, and engages in attentive and effective communication with both the management team and crew.
• Training/Coaching/Development: Acts as a positive influence that encourages and energizes staff members; adeptly educates, mentors, and allocates resources for employees to acquire new skills; recognizes staff members' capabilities and nurtures growth for advancement opportunities; and exhibits persistence and dedication in nurturing employee progress. Acknowledges the significance of outstanding work output and guarantees that the team in the restaurant is acknowledged and appreciated. Recognizes the significance of offering employees precise and timely evaluations and assessments of their performance.
• Guest Focus: Shows enthusiasm for delivering exceptional guest experiences that are noticeable to our visitors. Recognizes the viewpoints of guests and directs attention towards delivering reliable, excellent service that surpasses guests' anticipations. Displays proficiency in guest service methods and adeptness in overseeing operations in a dynamic setting.
• Food quality and safety are top priorities, showing a clear focus on maintaining high standards in food preparation, cleanliness, and overall restaurant operations. The emphasis is on delivering excellent food to customers while also ensuring a safe dining experience and highlighting the importance of this to the rest of the restaurant staff. Proficiency is evident in following established protocols and procedures to ensure smooth operations.
• Business Management: Demonstrates adaptability to various demands, changing priorities, uncertainty, and transitions; acknowledges the significance of change and successfully executes, oversees, and encourages change efforts; upholds a clear sense of immediacy; and strives to reach objectives. Shows a pattern of making sound decisions by drawing on past experiences, established policies and procedures, or familiarity with the context; and exercises discernment and autonomy in critical matters related to restaurant operations. Focuses on key tasks, assigns responsibilities, and consistently follows up; displays precision in task execution; and exhibits thorough organization in all job-related activities.

Qualification of General Restaurant Manager:

• A high school diploma, G.E.D., or a comparable credential is necessary.
• Preference is given to candidates with an Associate's or Bachelor's degree.
• Internal promotion requires a minimum of 1 year as an Associate Manager or 2 years as a First Assistant Manager, with full certification in all job stations.
• Preferred qualifications include at least three years of experience overseeing a service concept with complete profit and loss accountability, for external recruits.
• The age requirement is a minimum of 18 years
• Completion of the Restaurant Manager training program is a requirement
• It is necessary to hold ServSafe certification.
• Proficiency in English communication, both verbal and written, is necessary. Strong interpersonal abilities are essential, along with competence in basic mathematical operations like addition, subtraction, multiplication, and division. Demonstrated analytical capabilities and effective organization and planning skills are also required for this role.
• Demonstrates proactive behavior by initiating tasks and willingly shouldering accountability.
• Advanced understanding of personal computing systems and associated software programs.
• A legitimate driver's license is necessary, along with insurance, to use a personal vehicle for transportation to various restaurants or business sites as needed.
• Shows honesty and moral conduct.

Physical Requirements of General Restaurant Manager:

• 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.