Store Operations Supervisor

2 weeks ago

Mission Viejo, United States Jack in the Box Full time

Position Overview

Advance your career with us This role is pivotal in overseeing restaurant operations alongside or in the absence of the Restaurant Manager. The Assistant Manager exercises discretion in daily operational decisions while ensuring the effective implementation of the Service Profit Chain (SPC) and upholding the Brand Promise. The primary focus is on delivering exceptional internal and external service, driving restaurant sales and profitability, and ensuring compliance with established policies and regulations.

KEY RESPONSIBILITIES:

- Internal Service Excellence: Responsible for recruiting, selecting, training, and evaluating restaurant staff. Monitors staffing levels to guarantee adequate development and talent; ensures comprehensive training systems are in place and adhered to by management and team members; identifies and nurtures internal candidates for management and leadership roles. Collaborates with the restaurant team to ensure effective execution of service promises and the Service Profit Chain; fosters a restaurant environment that is welcoming, enjoyable, clean, and safe; treats all employees with respect and motivates them to achieve high performance while adhering to company policies; recognizes and rewards employee contributions. Utilizes JIB systems and complies with all labor laws and regulations.

- External Service Management: Oversees daily operations to achieve outstanding restaurant performance. Ensures guests receive an exceptional experience by properly training staff and holding the team accountable for delivering excellent service and food quality. Monitors compliance with all JIB systems, procedures, and food safety standards; reviews practices and makes necessary adjustments to enhance the guest experience. Maintains visibility and interaction with guests; addresses guest concerns and complaints promptly and professionally, ensuring positive resolutions. Upholds a positive brand image by ensuring consistent food quality, service, and cleanliness.

- Profit Enhancement: Collaborates with the Restaurant Manager to analyze operational and financial performance using management information tools, including income statements, quality and service reports, and health inspections; identifies trends and consults on action plans for improvement; leverages data to assess business results. Develops and implements strategies to boost restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on overall business performance; considers financial implications of decisions and safeguards the brand. Monitors costs and adherence to budgetary goals.

SELECTION CRITERIA:

- Cultural Leadership: Demonstrates a strong passion for the business and pride in the brand; manages with integrity and fosters a culture of trust that aligns with company values and the Service Profit Chain. Exhibits high ethical standards; treats employees and guests with respect; communicates effectively and listens actively. Maintains composure under pressure and helps others navigate challenging situations.

- Training and Development: Acts as a motivational role model; effectively trains, coaches, and allocates time for employee learning; identifies potential in employees and supports their development for advancement; shows patience and commitment to employee growth. Values high performance and ensures the team receives recognition for their contributions.

- Guest-Centric Focus: Committed to delivering a high-quality guest experience that is evident to all visitors. Understands guest perspectives and prioritizes efforts to ensure consistent, quality service that exceeds expectations. Demonstrates effective guest service techniques and the ability to manage in a fast-paced environment.

- Food Quality and Safety Awareness: Maintains a strong focus on food quality, safety, and cleanliness; dedicated to consistently serving excellent food to guests and emphasizing its importance to the restaurant team.

- Business Acumen: Adapts to multiple demands, shifting priorities, and change; understands the significance of change and supports initiatives; maintains a strong sense of urgency. Makes informed decisions based on experience and policy; exercises discretion and independent judgment on critical business matters. Prioritizes tasks, delegates responsibilities, and follows up systematically; demonstrates attention to detail and organizational skills.

Performs additional related duties as assigned.

QUALIFICATIONS:

Education: High School Diploma, G.E.D. or equivalent required; Associate's or Bachelor's degree preferred.

Experience: Internal Promote: Minimum of 1 year as a Shift Leader or 1 year as an Assistant Manager in a customer service environment; must be fully certified in all workstations. External Recruit: Minimum of 3 years as an Assistant Manager with some P&L responsibility.

Knowledge, Skills, and Abilities: Must be at least 18 years old; must complete Assistant Manager training classes; must be ServSafe certified. Requires proficiency in English; excellent interpersonal skills; ability to perform basic math; proven analytical skills; and strong organizational and planning abilities. Self-starter who takes initiative and accepts responsibility. Proficient in personal computers and related software applications. Must possess a valid driver's license and insurance.

Physical Requirements: Ability to stand and walk for the majority of the shift; ability to lift and carry 10-65 lbs; ability to move freely throughout the restaurant; ability to operate restaurant equipment and drive a vehicle.

REASONABLE ACCOMMODATION: The company will make reasonable accommodations to allow qualified individuals with disabilities to enjoy equal employment opportunities and perform essential job functions.

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