Assistant Box Office Manager jobs in the United States

Welcome to PDX Jack. We operate all Jack in the Box within the greater Portland/Vancouver/Salem area, with all 41 locations owned and operated by the Northwest Group Inc ("NGI").

We have an exciting opening for a Restaurant Assistant Manager in the Portland Metro. Do you have experience running shifts at another brand and are looking to be recognized?  Are you currently in a store leadership role and looking to join a larger organization with advancement opportunities?   

A Restaurant Manager is the senior most position at a single restaurant. You will utilize your prior leadership success to source talent and develop strategy to effectively lead a group of employees to drive sales and profitability by providing clear direction with a focus on a guest-centric culture, brand standards, and operational consistency. This position reports directly to a Territory Leader.

The identified salary range for this role is 50 - 60k/yr, plus bonus and other incentives, negotiable based on experience.
The ideal candidate will reside in the trade area or able to relocate to the trade area.
Requires ability to speak, read, and write effectively in English; speak and comprehend some Spanish. Full bilingual language skills (English, Spanish) preferred.
Previous leadership in restaurants is preferred.
Use of a personal vehicle to drive within territory to neighboring restaurants and to/from headquarters, valid driver's license/insurance required. 

POSITION SUMMARY:

Responsible for managing the overall operations of a Jack in the Box unit. Uses discretion in daily management decisions with accountability for ensuring effective execution of Jack in the Box, Inc. systems. Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements. In this role you will clock-in/out for all shifts at the restaurant to accurately reflect time/dayparts worked.

AVAILABILITY:

Open availability to all days, all shifts. Is on schedule for 45 hours weekly driving sales, completing store administration, and training team “on the floor” in a sales generating position, typically recording a 50 hour work week including phone calls, messages, transferring product, assisting in the area, and covering additional shifts and or staying late. 

KNOWLEDGE/SKILLS/ABILITIES:

Is a self-starter who takes initiative with limited direction. Demonstrates integrity and ethical behavior. Must be at least 18 years old. ServSafe certified. Understands and communicates clearly in English, may require ability to speak another language based on location of restaurant. Ability to read and understand written English, perform basic math (add, subtract, multiply); perform multiple tasks at once; and work effectively in a team environment. Proficient knowledge of personal computers and related software applications. Must possess a valid license, insurance, and use personal vehicle for travel to other restaurants/business locations as required at own expense. Proven analytical skills; and good organization and planning skills.

PHYSICAL REQUIREMENTS:

Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant; ability to lift and carry 15-65 lbs. Ability to listen to guests’ orders, operate a cash register, and read video monitors.

KEY DUTIES/RESPONSIBILITIES: 

• Internal Service: Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient amount of employees; ensures systems for training employees on workstations are fully implemented and adhered to by management and crew; identifies and develops internal candidates for management and Team Leader positions. Creates a restaurant environment that is “employee friendly,” fun, clean and safe; takes accountability for motivating and inspiring employees to achieve high performance; treats all employees with respect and dignity; and regularly recognizes and rewards employees. Understands and utilizes JIB systems, processes, and tools; and complies with all state and federal labor laws and regulations.

• External Service: Manages daily activities to achieve excellence in restaurant operational performance.  Provides an exceptional experience for the guests by ensuring proper training and holding restaurant team accountable for consistently delivering excellent guest service and food quality in adherence with JIB systems, procedures, and food safety requirements. Reviews practices and modifies as needed to continuously improve the guest experience; maintains visibility and interaction with guests; responds to guest concerns and complaints in a timely and professional manner, and ensures positive resolution. Ensures management team and crew understands and operates all systems correctly. Maintains the brand image of restaurant cleanliness, maintenance, and excellent service.  Serves as a role model for excellent guest service.

• Sales & Profits: Utilizes management information tools to analyze restaurant operational and financial performance each month, including Income Statements, guest service reports, online feedback, local health and fire inspections, Food Safety checklist compliance, and Jack in the Box, Inc. brand inspection/consultations/audits, etc; identifies trends and implements action plans for improvement; uses data to analyze business results and consults with office resources as needed. Focuses efforts on increasing restaurant sales and profitability. Considers cost/benefit impact of financial decisions and works to protect the JIB brand.  Monitors costs and adherence to budget and restaurant goals.

SELECTION SKILLS/QUALITIES: 

• Fostering the Culture: Demonstrates a passion for the business and pride in Jack in the Box; ability to manage 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 management team and crew. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; and effectively manages conflict. 

• Training/Coaching/Development: Serves as a strong role model who motivates and inspires employees; effectively trains, coaches, and provides time for employees to learn; identifies employees’ potential and fosters development for promotion to the next level; and demonstrates patience and commitment toward development of employees. Values effective job performance and ensures restaurant team receives recognition and expression of gratitude. Understands the importance of, and provides employees with quality and timely performance feedback and reviews.

• Guest Focus: Is passionate about providing a high quality guest experience that is evident to our guests.  Understands guests’ perspectives and focuses efforts on ensuring consistent, quality service that exceeds guests’ expectations. Demonstrates guest service techniques and ability to manage in a fast-paced environment.

• Food Quality/Safety: Demonstrates a strong awareness and concern for food quality and safety, and restaurant cleanliness; and is dedicated to consistently serving great food to guests and conveys importance to restaurant team. Demonstrated ability to utilize systems and perform duties within established structure.

• Business Management: Is willing and able to adjust 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 setting; and exercises discretion and independent judgment on important restaurant business matters. Attends to priorities, delegates work, and systematically conducts follow up; 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.