Manager

A3H Foods•Tulsa, OK

About The Position

Responsible for managing the overall operations of a Jack in the Box restaurant. The Restaurant Manager trains and leads the restaurant staff in consistently delivering a “WOW” guest experience through quality food, excellent service, and a clean and safe restaurant environment. The role is responsible for building restaurant sales and profits and ensuring compliance with company policies, procedures, and regulatory requirements. The manager sets the customer-service example by maintaining visibility and interacting with guests, addressing concerns professionally, and ensuring orders are timely, accurate, and high quality. The position also builds a friendly, respectful, and safe team environment; recruits, trains, develops, evaluates, and recognizes employees; and ensures appropriate staffing, workstation training, and employee performance management. The role maintains restaurant cleanliness and uses management information tools and business data to evaluate operational and financial performance, identify trends, and implement improvement plans. The manager monitors costs and budgets, focuses on sales and profitability, and makes decisions aligned with company goals and policies. The position requires at least 45 hours per week depending on business needs, with availability any day and at any time, especially weekends and holidays. A valid driver’s license, insurance, and use of a personal vehicle are required for bank deposits and travel to other restaurants or business locations as needed.

Requirements

High school diploma or equivalency.
At least 1 year of experience as a JIB Assistant Manager or comparable experience.
100% certification in all workstations.
Excellent interpersonal skills.
Self-starter who takes initiative and willingly accepts responsibility.
Must attain ServSafe certification or other certification as required.
Ability to perform and understand basic math concepts.
Proven analytical skills.
Good organization and planning skills.
Valid driver’s license, insurance, and use of a personal vehicle for bank deposits and travel to other restaurants or business locations as required.
Demonstrated integrity and ethical behavior.
Ability to work a minimum of 45 hours per week depending on business needs.
Availability to work any day and at any time, especially weekends and holidays.
Ability to stand and walk approximately 90%–95% of a shift.
Ability to lift and carry 10–65 pounds.
Ability to take guests’ orders, operate a cash register, and read video monitors.
Ability and desire to work in a very fast-paced environment.

Nice To Haves

Internal promotion is preferred; preferred candidates already meet the requirements for Team Member, Team Leader, and Assistant Manager.

Responsibilities

Manage the overall operations of a Jack in the Box restaurant.
Train and lead restaurant staff to deliver a consistent guest experience through quality food, excellent service, and a clean and safe environment.
Maintain visibility and interact with guests, model a guest-first attitude, and ensure orders are timely, accurate, and high quality.
Respond to guest concerns and complaints promptly and professionally, ensuring positive resolution.
Create a friendly, respectful, clean, and safe restaurant environment and treat employees with care and respect.
Motivate and inspire employees, communicate clearly, recognize effective performance, and accept feedback from company management.
Recruit, select, train, develop, and evaluate restaurant employees; ensure adequate staffing and implementation of workstation training systems.
Identify and develop internal candidates for Team Leader and Assistant Manager roles and support employee advancement.
Use progressive discipline forms to address unacceptable behavior and conduct annual performance reviews for restaurant employees.
Maintain interior and exterior cleanliness by following company cleaning and maintenance procedures.
Analyze operational and financial performance using management information tools; identify trends and implement improvement plans, working with the District Manager as needed.
Build restaurant sales and profitability and monitor costs to meet budgets and restaurant goals.
Make decisions consistent with experience, company policies and procedures, and company goals, exercising discretion to maintain the company and brand’s standing in the community.
Make bank deposits and travel to other restaurants or business locations as required.