
Job Overview
Employment Type
Full-time
Compensation
Hourly
Range $14.75 - $21.25
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Employee Discounts
401(k) Plan
Training and Development
flexible scheduling
Job Description
This job posting is for a restaurant operated by an independent franchisee, meaning that if hired, you will be employed by the franchisee and not Jack in the Box Inc. The franchisee manages all employment-related matters including hiring, firing, discipline, wages, supervision, staffing, and scheduling. This setup provides a unique opportunity to work in a dynamic, fast-paced restaurant environment with direct impact on local operations and team development.
The position summary focuses on a managerial role responsible for overseeing restaurant operations either alongside or in the absence of the Restaurant Manager. The role uses discretion in daily management decisions to ensure effective execution of the Service Profit Chain (SPC) and the Brand Promise. The primary responsibilities revolve around delivering excellent internal and external service, increasing sales, and ensuring compliance with company policies, procedures, and regulatory standards.
The role entails recruiting, selecting, training, developing, and evaluating restaurant employees while maintaining optimal staffing levels. This involves creating a positive, friendly, fun, clean, and safe working environment, motivating the team for high performance, and ensuring adherence to company procedures. Using Jack in the Box systems and processes is also essential. External service responsibilities include managing daily operations to achieve excellence in restaurant service, ensuring consistent food quality, guest satisfaction, and cleanliness. You will be expected to interact with guests directly, resolve concerns professionally, and uphold a positive brand image.
From a business perspective, this role partners with the Restaurant Manager to analyze operational and financial performance using management information tools. This includes monitoring income and expenses, quality and service reports, health inspections, and HACCP compliance. The role involves identifying trends and implementing action plans to increase sales and profitability by executing the Service Profit Chain and assessing financial decisions' cost-benefit impact.
Key personal skills and competencies for this role include fostering a strong, ethical culture that embraces the Jack in the Box values and Service Profit Chain principles. You should be capable of calmly managing high-pressure situations, effectively coaching and developing employees, and passionately focusing on providing exceptional guest experiences. The role requires a strong sense of food quality, safety, and restaurant cleanliness, with the ability to adapt to changing priorities and make sound decisions with discretion.
Additional competencies include organizational skills such as customer focus, dealing with ambiguity, learning agility, and problem-solving. Position-specific traits include composure under pressure, ability to confront and develop direct reports, strong ethics, hiring and staffing prowess, integrity, managerial courage, motivation skills, priority setting, drive for results, self-knowledge, talent assessment, team building, and ability to communicate a compelling vision.
Educational requirements include a high school diploma or GED, with an associate's or bachelor's degree preferred. Experience requirements vary for internal promotions and external recruits, ranging from one year as a shift leader or assistant manager to at least three years in assistant management with some profit and loss responsibility. Candidates must be at least 18 years old, complete assistant manager training, maintain ServSafe certification, and possess excellent communication, interpersonal, analytical, organizational, and computer skills. A valid driver’s license, insurance, and vehicle are necessary for bank deposits and travel. Physical demands include standing and walking most of the shift, lifting 10-65 pounds, and operating restaurant equipment and computers.
Jack in the Box and its affiliates are committed to reasonable accommodation for qualified individuals with disabilities, ensuring equal employment opportunities and successful job performance.
The position summary focuses on a managerial role responsible for overseeing restaurant operations either alongside or in the absence of the Restaurant Manager. The role uses discretion in daily management decisions to ensure effective execution of the Service Profit Chain (SPC) and the Brand Promise. The primary responsibilities revolve around delivering excellent internal and external service, increasing sales, and ensuring compliance with company policies, procedures, and regulatory standards.
The role entails recruiting, selecting, training, developing, and evaluating restaurant employees while maintaining optimal staffing levels. This involves creating a positive, friendly, fun, clean, and safe working environment, motivating the team for high performance, and ensuring adherence to company procedures. Using Jack in the Box systems and processes is also essential. External service responsibilities include managing daily operations to achieve excellence in restaurant service, ensuring consistent food quality, guest satisfaction, and cleanliness. You will be expected to interact with guests directly, resolve concerns professionally, and uphold a positive brand image.
From a business perspective, this role partners with the Restaurant Manager to analyze operational and financial performance using management information tools. This includes monitoring income and expenses, quality and service reports, health inspections, and HACCP compliance. The role involves identifying trends and implementing action plans to increase sales and profitability by executing the Service Profit Chain and assessing financial decisions' cost-benefit impact.
Key personal skills and competencies for this role include fostering a strong, ethical culture that embraces the Jack in the Box values and Service Profit Chain principles. You should be capable of calmly managing high-pressure situations, effectively coaching and developing employees, and passionately focusing on providing exceptional guest experiences. The role requires a strong sense of food quality, safety, and restaurant cleanliness, with the ability to adapt to changing priorities and make sound decisions with discretion.
Additional competencies include organizational skills such as customer focus, dealing with ambiguity, learning agility, and problem-solving. Position-specific traits include composure under pressure, ability to confront and develop direct reports, strong ethics, hiring and staffing prowess, integrity, managerial courage, motivation skills, priority setting, drive for results, self-knowledge, talent assessment, team building, and ability to communicate a compelling vision.
Educational requirements include a high school diploma or GED, with an associate's or bachelor's degree preferred. Experience requirements vary for internal promotions and external recruits, ranging from one year as a shift leader or assistant manager to at least three years in assistant management with some profit and loss responsibility. Candidates must be at least 18 years old, complete assistant manager training, maintain ServSafe certification, and possess excellent communication, interpersonal, analytical, organizational, and computer skills. A valid driver’s license, insurance, and vehicle are necessary for bank deposits and travel. Physical demands include standing and walking most of the shift, lifting 10-65 pounds, and operating restaurant equipment and computers.
Jack in the Box and its affiliates are committed to reasonable accommodation for qualified individuals with disabilities, ensuring equal employment opportunities and successful job performance.
Job Requirements
- Be at least 18 years old
- High school diploma or equivalent required
- Minimum 1 year experience as shift leader or assistant manager (internal) or 3 years as assistant manager (external)
- Completion of assistant manager training classes
- ServSafe certification
- Ability to speak, read, and write English
- Excellent interpersonal skills
- Basic math proficiency
- Analytical and organizational skills
- Valid driver’s license, insurance, and use of personal vehicle
- Ability to stand and walk 85-95% of shift
- Ability to lift 10-65 pounds
- Ability to operate restaurant equipment and a computer keyboard
Job Qualifications
- High school diploma, G.E.D., or equivalent
- Associate's or bachelor's degree preferred
- Minimum 1 year experience as shift leader or assistant manager for internal candidates
- Minimum 3 years assistant manager experience for external candidates
- Must be 100% certified in all workstations
- Must complete assistant manager training
- ServSafe certification
- Ability to speak, read, and write English effectively
- Excellent interpersonal, analytical, organizational, and planning skills
- Valid driver’s license, insurance, and use of personal vehicle
- Demonstrates integrity and ethical behavior
Job Duties
- Recruit, select, train, develop, and evaluate restaurant employees
- Monitor staffing levels and ensure proper training adherence
- Ensure excellent guest service and food quality
- Manage daily operational excellence and compliance with health and safety
- Analyze operational and financial performance and implement improvement plans
- Maintain restaurant cleanliness and positive brand image
- Handle guest concerns and ensure timely resolution
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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