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Food Service Operations Manager

2 months ago

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Overview
Accountable for overseeing the comprehensive operations of a Jack in the Box location. Exercises judgment in daily management choices while being responsible for the effective implementation of the Service Profit Chain (SPC) and Brand Promise. Cultivates a team environment to deliver outstanding internal and external service, enhance restaurant sales and profitability, and ensure adherence to policies, procedures, and regulatory standards.

PRIMARY RESPONSIBILITIES:

- Internal Service: Recruits, selects, trains, develops, and assesses restaurant personnel. Monitors staffing levels to guarantee adequate development and talent; ensures training systems for employees on workstations are fully executed and adhered to by management and crew; identifies and nurtures internal candidates for management and leadership roles. Collaborates with the restaurant management team to ensure all aspects of the "My Promise to You" and the Service Profit Chain are fulfilled; fosters a restaurant atmosphere that is supportive, enjoyable, clean, and safe; takes responsibility for motivating and inspiring employees to achieve peak performance; treats all staff with respect and dignity; and regularly acknowledges and rewards employee contributions. Understands and utilizes JIB systems, processes, and tools; complies with all applicable labor laws and regulations.

- External Service: Directs daily operations to attain excellence in restaurant performance. Ensures an exceptional experience for guests by guaranteeing proper training and holding the restaurant team accountable for consistently delivering outstanding guest service and food quality in line with JIB systems, procedures, and food safety standards. Reviews practices and modifies as necessary to continually enhance the guest experience; maintains visibility and interaction with guests; addresses guest concerns and complaints promptly and professionally, ensuring positive resolutions. Ensures the management team and crew operate all systems correctly. Upholds the brand image through restaurant cleanliness, maintenance, and superior service. Acts as a role model for exceptional guest service.

- Sales & Profits: Leverages management information tools to evaluate restaurant operational and financial performance each period, including income and expense reports, quality and service evaluations, health inspections, HACCP, etc.; identifies trends and implements action plans for enhancement; utilizes data to assess business outcomes and consults with regional and corporate resources as necessary. Focuses efforts on boosting restaurant sales and profitability by executing the Service Profit Chain and understanding its influence on the overall business. Considers the cost/benefit implications of financial decisions and strives to protect the JIB brand. Monitors expenses and adherence to budgetary and restaurant objectives.

ESSENTIAL SKILLS/QUALITIES:

- Fostering the Culture: Exhibits a passion for the business and pride in Jack in the Box; capable of managing professionally with integrity, honesty, and trust that promotes the Jack in the Box culture and values; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with the management team and crew. Remains composed when faced with challenges or pressure; calms others confronted with difficult situations or tasks; and effectively manages conflict.

- Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and allocates time for employees to learn; identifies employees' potential and fosters development for advancement; and demonstrates patience and commitment toward employee growth. Values effective job performance and ensures the restaurant team receives recognition and expressions of gratitude. Understands the significance of providing employees with quality and timely performance feedback and evaluations.

- Guest Focus: Is dedicated to delivering a high-quality guest experience that is evident to our patrons. Understands guests' perspectives and concentrates efforts on ensuring consistent, quality service that surpasses guests' expectations. Demonstrates guest service techniques and the ability to manage in a fast-paced environment.

- Food Quality/Safety: Exhibits a strong awareness and concern for food quality and safety, as well as restaurant cleanliness; dedicated to consistently serving excellent food to guests and conveys this importance to the restaurant team. Demonstrated ability to utilize systems and perform duties within established frameworks.

- Business Management: Is willing and able to adapt to multiple demands, shifting priorities, ambiguity, and change; understands the importance of change and implements, manages, and supports change initiatives; maintains a strong sense of urgency; and works toward achieving goals. Consistently makes high-quality decisions based on experience, policy and procedure, or knowledge of the environment; exercises discretion and independent judgment on significant restaurant business matters. Attends to priorities, delegates tasks, and systematically conducts follow-ups; demonstrates attention to detail; and is well organized in all aspects of job performance.

Performs other related duties, tasks, and responsibilities as required, assigned, and directed.

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 experience as an Associate Manager and/or 2 years experience as a First Assistant Manager; must be 100% certified in all workstations. External Recruit: Minimum of 3 years experience managing a service concept with full P&L responsibility.

Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Restaurant Manager training classes; must be ServSafe certified. Requires ability to speak, read, and write effectively in English; excellent interpersonal skills; ability to perform and understand basic math concepts (addition, subtraction, multiplication, division); proven analytical skills; and good organization and planning skills. Is a self-starter who takes initiative and willingly accepts responsibility. Proficient knowledge of personal computers and related software applications. Must possess a valid driver's license, insurance, and use a personal vehicle to make bank deposits and travel to other restaurants/business locations as required. Demonstrates integrity and ethical behavior.

Physical Requirements - 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.

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.