Management
$45,000–$65,000 year
On-siteAlbany, Oregon, United States
Job Summary
Manage overall operations of a Jack in the Box unit by recruiting, training, and evaluating staff while ensuring compliance with policies, procedures, and regulatory requirements. Drive sales and profit by analyzing operational and financial performance monthly, implementing action plans based on data trends, and monitoring costs against budget goals. Deliver exceptional guest service through consistent training, accountability, and timely resolution of concerns while maintaining brand image and food safety standards. Requires ServSafe certification, valid license, and ability to work 40-45 hours weekly including on-call rotations and late shifts.
Required Qualifications
- Self-starter who takes initiative with limited direction
- Integrity and ethical behavior
- At least 18 years old
- ServSafe certified
- Ability to read and understand written English
- Ability to speak another language based on location of restaurant
- Ability to perform basic math (add, subtract, multiply)
- Ability to perform multiple tasks at once
- Ability to work effectively in a team environment
- Proficient knowledge of personal computers and related software applications
- Valid license, insurance, and use personal vehicle for travel to other restaurants/business locations as required
- Proven analytical skills
- Good organization and planning skills
- Ability to stand and walk approximately 90%-95% of shift
- Ability to move freely throughout the restaurant
- Ability to lift and carry 15-65 lbs
- Ability to listen to guests' orders
- Ability to operate a cash register
- Ability to read video monitors
- Ability to manage professionally with integrity, honesty, and trust
- Ability to remain calm when challenged or placed under pressure
- Ability to calm others who are confronted with a difficult situation or task
- Ability to effectively manage conflict
- Ability to effectively train, coach, and provide time for employees to learn
- Ability to identify employees' potential and foster development for promotion to the next level
- Ability to demonstrate patience and commitment toward development of employees
- Ability to provide employees with quality and timely performance feedback and reviews
- Ability to adjust to multiple demands, shifting priorities, ambiguity and change
- Ability to understand the importance of change and implement, manage, and support change initiatives
- Ability to maintain a strong sense of urgency
- Ability to work toward achieving goals
- Ability to consistently make high quality decisions based on experience, policy and procedure, or knowledge of the setting
- Ability to exercise discretion and independent judgment on important restaurant business matters
- Ability to attend to priorities, delegate work, and systematically conduct follow up
- Ability to demonstrate attention to detail
- Ability to be well organized in all aspects of job performance
- Open availability to all days, all shifts
- Ability to record a 45+ hour work week
- Ability to cover additional shifts
- Ability to stay late
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