Store Operations Supervisor

2 weeks ago

Mission Viejo, United States Jack in the Box Full time

Position Overview

Elevate your career by exploring this pivotal role. The Assistant Manager is accountable for overseeing restaurant operations, either alongside or in the absence of the Restaurant Manager. This role demands sound judgment in daily management decisions, ensuring the effective implementation of the Service Profit Chain (SPC) and Brand Promise. The primary focus is on delivering exceptional internal and external service, driving restaurant sales and profitability, while adhering to company policies and regulatory standards.

Key Responsibilities:

- Internal Service Excellence: Responsible for recruiting, selecting, training, and evaluating restaurant staff. Ensure adequate staffing levels for development and talent; implement training systems for employees across various workstations; identify and nurture internal candidates for advancement. Collaborate with the restaurant team to execute the “My Promise to You” and the Service Profit Chain effectively; foster a restaurant atmosphere that is friendly, enjoyable, clean, and safe; treat all employees with respect and motivate them to perform at their best. Utilize company systems and comply with all labor laws and regulations.

- External Service Quality: Oversee daily operations to achieve superior restaurant performance. Guarantee that guests enjoy an outstanding experience by training staff and holding the team accountable for delivering excellent service and food quality. Monitor compliance with company systems, procedures, and food safety standards; adjust practices as necessary to enhance the guest experience. Maintain visibility and engagement with guests; address concerns and complaints promptly and professionally, ensuring positive resolutions. Uphold a strong brand image through consistent food quality, service, and cleanliness.

- Profit Enhancement: Collaborate with the Restaurant Manager to utilize management tools for analyzing operational and financial performance, including reports and inspections; identify trends and develop action plans for improvement. Execute strategies to boost restaurant sales and profitability by leveraging the Service Profit Chain and understanding its impact on overall business performance; consider financial implications of decisions while safeguarding the brand. Monitor expenses and ensure adherence to budgetary goals.

Selection Criteria:

- Cultural Leadership: Exhibit a strong passion for the business and pride in the brand; manage with integrity and trust, promoting company culture and values while embracing the Service Profit Chain. Maintain high ethical standards and respect for employees and guests; communicate effectively and listen actively to team members. Stay composed under pressure and manage conflicts effectively.

- Training and Development: Act as a role model who inspires and motivates employees; provide effective training and coaching, allowing time for learning; recognize employee potential and support their development for advancement. Value high performance and ensure the team receives appropriate recognition and appreciation. Provide timely and constructive performance feedback.

- Guest-Centric Approach: Demonstrate a commitment to delivering a high-quality guest experience. Understand guest perspectives and focus efforts on providing consistent, exceptional service that exceeds expectations. Exhibit effective guest service techniques and manage in a fast-paced environment.

- Food Safety and Quality: Maintain a strong focus on food quality and safety, ensuring cleanliness throughout the restaurant; dedicated to consistently serving excellent food to guests and instilling this importance in the team.

- Business Acumen: Adapt to multiple demands and shifting priorities; recognize the significance of change and support initiatives. Make informed decisions based on experience and company policies; exercise discretion and independent judgment on critical business matters. Organize tasks effectively and demonstrate attention to detail.

Additional responsibilities may be assigned as needed.

Qualifications:

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

Experience: For internal candidates: Minimum of 1 year as a Shift Leader or 1 year as an Assistant Manager in a customer service setting; must be fully certified in all workstations. For external candidates: Minimum of 3 years as an Assistant Manager with some P&L responsibility.

Knowledge, Skills, and Abilities: Must be at least 18 years old; completion of Assistant Manager training classes and ServSafe certification required. Proficient in English; strong interpersonal skills; basic math skills; proven analytical and organizational abilities. Self-motivated and responsible. Familiarity with personal computers and related software is essential. A valid driver's license and insurance are required for travel and bank deposits.

Physical Requirements: Ability to stand and walk for 85%-95% of the shift; lift and carry 10-65 lbs; move freely throughout the restaurant; operate restaurant equipment and drive a vehicle. Proficient in using a computer keyboard.

Reasonable Accommodation: The company will provide reasonable accommodations to qualified individuals with disabilities to ensure equal employment opportunities and the ability to perform essential job functions.

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