If operating a restaurant is your dream career, you can make it happen at Red Lobster.

As a Restaurant Manager, you will be responsible for leading restaurant operations with a focus on delivering high quality seafood and beverage service while maximizing our guest satisfaction.

You will hire, train and inspire the people that make your restaurant standout.

Here’s more of what you’ll get to do :

• Driving sales and guest satisfaction
• Creating a FUN safe environment for team members to develop
• Ensuring compliance with all employment policies
• Managing performance of team members, including conducting performance evaluations, training, coaching, and discipline
• Selecting top talent to add to our winning team
• Understanding, and practicing safe food handling procedures while maintaining a clean and safe environment for guest at all times

Train with the best in the business AND FAST TRACK TO THE CAREER YOU WANT!

No other restaurant company puts more effort into developing talent than Red Lobster. We offer an award-winning 11 week in-restaurant training program for new managers, individual development plans and ongoing training and certification programs to keep you at the top of your game.

Our leadership mentors and develops team members so that they can fast track to reach their career goals. We take pride in our commitment to giving our managers an increased degree of flexibility to help balance their busy lives while supporting their professional goals.

Enjoy work-life balance.

Our managers’ quality of life is very important to us. Balance is achieved by working with everyone’s schedules and having operating hours between 11 a.

m. and 11 p.m. Say goodbye to early mornings and late nights!

Get benefits worth bragging about.

• Competitive base salary & achievable quarterly bonus eligibility
• Immediate eligibility for medical, dental, vision insurance
• 401K retirement savings plan (company match after 1 year of service)
• Paid vacation, Dining discounts, Tuition reimbursement program and student loan support

Education, Experience and other Key Qualifications

• Bachelor’s degree preferred, but not required
• Must be at least 21 years of age
• 1+ years management or supervisory experience in restaurant, hotel, retail or general business required *2+ years casual dining or full service restaurant management experience preferred
• ServSafe, local and state certifications or the ability to obtain required

Come join our team and find out why we have the lowest turnover in team members and managers in the industry. Winner of America’s Best Employers- Forbes 2 years in a row.

Get started today!

Wage Range : $15.50 - $29.40 per hour

Wage depending on experience

Here at Boston Market, we are Far From Fries. Are you looking to feed your career, not just a time clock? We have a career path to fit your personal and professional growth goals.

General Managers will join our diverse and loyal team, working together to achieve great results, tackle challenges and have fun along the way.

A career at Boston Market means more : it means flexible hours, wholesome food, friendships that last and customer service we can be proud of every day.

WHAT'S IN IT FOR YOU?

o Medical, dental and vision insurance

o Corporate Discount Programs

o Paid Vacation and Flex Time

o College Partnerships

o Free meals while you're on the clock

o We actively engage in philanthropic endeavors including our work for Give Kids the World Village.

Position Type / Expected Hours of Work :

This is a full-time position; with about 50 - 52 hours of work per week expected.

Required Education and Experience :

• High school or GED required.
• Ability to work a flexible schedule including opening, closing, weekends, and holidays.
• Must be at least 21 years of age.
• Must possess a valid Driver's License and auto insurance.
• 2 years' experience managing restaurant operations, financials, and control systems.
• 2 years' management or leadership experience coaching and mentoring team members.
• 3 years' experience as a restaurant / retail manager.

Boston Market Corporation is an equal opportunity employer. Qualified applicants are considered for all positions without regard to race, color, religion, national origin, age, disability, gender, sexual orientation, marital status or veteran statu s.

Qualifications :

• Service and Hospitality is #1
• Passion to Serve Others
• Must be Reliable and Punctual
• Be Team-Oriented
• Be Multi-Tasking
• Have Organizational Skills
• Have Excellent Communication Skills
• Ability to Thrive in the Fast-Paced Environment
• Have Positive Attitude
• Have Professional Appearance and meet Company Grooming Standards
• Food experience preferred, but not required

Responsibilities, Knowledge, Skills and Abilities

• Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times.
• Accomplish and maintain the highest quality of food, beverage and services
• Oversee food presentation, kitchen procedures and other food and service related areas
• Manage Food and Labor costs.
• Must set and meet sales goals, weekly inventories, monthly budgets, etc.
• Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability
• Follow systems, policies and to provide guidance and implement changes to ensure quality standards
• Communicate daily to all employees any special instructions, shift meetings, promotions, etc.
• Coordinates departmental responsibilities, trains all employees.
• Delegate the appropriate tasks and manage staff workloads.
• Follow guidelines for operational readiness, follow management flow patterns and check lists
• Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics.
• Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction.
• Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant’s preventive maintenance program.

12 week Training Program

55 + hour / 5 day work week

• Comprehensive Benefit Package (Medical, Dental, Vision, Chiropractic)
• Paid vacation
• Monthly bonus structure
• Free On-Shift Meals

NOTE

Please apply in person at the address listed.

This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc.

This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.

Up to $23 hourly depending on location.

Restaurant Manager

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 the Service Profit Chain (SPC) and Brand Promise.

Develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.

KEY DUTIES / RESPONSIBILITIES :

Internal Service : Recruits, selects, trains, develops, and evaluates restaurant employees. Monitors staffing levels to ensure sufficient development and talent;

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.

• Works with restaurant management team to ensure all facets of My Promise to You and the Service Profit Chain are executed;
• 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 Period, including the I&E, quality and service reports, health inspections, HACCP, etc;

identifies trends and implements action plans for improvement; uses data to analyze business results and consults with regional and CSC resources as needed.

Focuses efforts on increasing restaurant sales and profitability by executing the Service Profit Chain and understanding its impact on the overall business.

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.

QUALIFICATIONS :

Education - High School Diploma, G.E.D. or equivalent required. Associate’s or Bachelor’s degree preferred.

Experience - Internal Promote : Minimum of 1+ years 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 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.

COMPETENCIES :

Organizational Competencies

Customer Focus - Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services;

acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect.

Dealing with Ambiguity - Can effectively cope with change; can shift gears comfortably; can decide and act without having the total picture;

isn't upset when things are up in the air; doesn't have to finish things before moving on; can comfortably handle risk and uncertainty.

Learning on the Fly - Learns quickly when facing new problems; a relentless and versatile learner; open to change; analyzes both successes and failures for clues to improvement;

experiments and will try anything to find solutions; enjoys the challenge of unfamiliar tasks; quickly grasps the essence and the underlying structure of anything.

Problem Solving - Uses rigorous logic and methods to solve difficult problems with effective solutions; probes all fruitful sources for answers;

can see hidden problems; is excellent at honest analysis; looks beyond the obvious and doesn't stop at the first answers.

Position Competencies

Composure - Is cool under pressure; does not become defensive or irritated when times are tough; is considered mature; can be counted on to hold things together during tough times;

can handle stress; is not knocked off balance by the unexpected; doesn't show frustration when resisted or blocked; is a settling influence in a crisis.

Confronting Direct Reports - Deals with problem direct reports firmly and in a timely manner; doesn't allow problems to fester;

regularly reviews performance and holds timely discussions; can make negative decisions when all other efforts fail; deals effectively with troublemakers.

• Developing Direct Reports and Others - Provides challenging and stretching tasks and assignments; holds frequent development discussions;
• is aware of each person's career goals; constructs compelling development plans and executes them; pushes people to accept developmental moves;

will take on those who need help and further development; cooperates with the developmental system in the organization; is a people builder.

Ethics and Values - Adheres to an appropriate (for the setting) and effective set of core values and beliefs during both good and bad times;

acts in line with those values; rewards the right values and disapproves of others; practices what he / she preaches.

Hiring and Staffing - Has a nose for talent; hires the best people available from inside or outside; is not afraid of selecting strong people;

assembles talented staffs.

Integrity and Trust - Is widely trusted; is seen as a direct, truthful individual; can present the unvarnished truth in an appropriate and helpful manner;

keeps confidences; admits mistakes; doesn't misrepresent him / herself for personal gain.

• Managerial Courage - Doesn't hold back anything that needs to be said; provides current, direct, complete, and "actionable" positive and corrective feedback to others;
• lets people know where they stand; faces up to people problems on any person or situation (not including direct reports) quickly and directly;

is not afraid to take negative action when necessary.

• Motivating Others - Creates a climate in which people want to do their best; can motivate many kinds of direct reports and team or project members;
• can assess each person's hot button and use it to get the best out of him / her; pushes tasks and decisions down; empowers others;
• invites input from each person and shares ownership and visibility; makes each individual feel his / her work is important;

is someone people like working for and with.

Priority Setting - Spends his / her time and the time of others on what's important; quickly zeros in on the critical few and puts the trivial many aside;

can quickly sense what will help or hinder accomplishing a goal; eliminates roadblocks; creates focus.

Drive for Results - Can be counted on to exceed goals successfully; is constantly and consistently one of the top performers;

very bottom-line oriented; steadfastly pushes self and others for results.

Self-Knowledge - Knows personal strengths, weaknesses, opportunities, and limits; seeks feedback; gains insights from mistakes;

is open to criticism; isn't defensive; is receptive to talking about shortcomings; looks forward to balanced (+'s and 's) performance reviews and career discussions.

Sizing Up People - Is a good judge of talent; after reasonable exposure, can articulate the strengths and limitations of people inside or outside the organization;

can accurately project what people are likely to do across a variety of situations.

• Building Effective Teams - Blends people into teams when needed; creates strong morale and spirit in his / her team; shares wins and successes;
• fosters open dialogue; lets people finish and be responsible for their work; defines success in terms of the whole team;

creates a feeling of belonging in the team.

• Managing Vision and Purpose - Communicates a compelling and inspired vision or sense of core purpose; talks beyond today;
• talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone;

can inspire and motivate entire units or organizations.

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

This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc.

This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.