Associate District Manager The Dalles and Gresham

Associate District Manager - Jack in the Box (Northwest Group, Inc.)

We are currently sourcing an Associate District Manager (ADM) to oversee Jack in the Box restaurant operations in The Dalles, OR, Wood Village and Gresham. The successful candidate will utilize their existing/previous experience in quick service (or similar) to motivate, inspire, and obtain results from a group of 3-5 restaurants.

This is a hands on leadership position involving routine travel to/from The Dalles. The ideal candidate will reside in or relocate to the trade area (East Portland, Gresham, The Dalles, OR, etc.)

Target base salary is $65k - $85k bonus, additional incentives, health care (medical, dental, vision), paid vacation, paid sick time, 401K match.

This position reports directly to a Territory Director or the VP of Operations.

POSITION SUMMARY:

Responsible for managing the overall success of a multi-unit Jack in the Box operation in an assigned territory. Uses discretion in daily management decisions with accountability for ensuring effective execution of Jack in the Box, Inc. (JIB) and Northwest Group, Inc. (NGI) systems. Hires, trains, and develops team to provide excellent internal service, external service, and build restaurant sales and profit while ensuring compliance with policies, procedures, and regulatory requirements.

KNOWLEDGE/SKILLS/ABILITIES:

Passionate about flawless execution of restaurant systems and processes to drive restaurant level performance and an exceptional guest experience.

The face of NGI in the territory and is considered by supervisors, peers, and direct reports to be an "expert" in leadership, communication, and use of systems. Skills include proficiency, understanding, and use of MS Office applications (Outlook, Word, Excel, Powerpoint), phone applications (text, WhatsApp), and JIB technology applications and hardware (Altametrics, Jenius, Jack DNA/Portal, BO PC, POS Server, PAR, EMV, KDS, etc.).

Analyses and comprehends business reporting to drive operational performance (Income and Expense, Scorecard, Jack DNA, Altametrics, and misc. office reports) and meets with team to discuss territory and individual performance leading to a culture of personal accountability.

Creates actionable restaurant performance plans and development plans and check-ins on progress during regular intervals pivoting plans as needed.

Calendars all site visits, business meetings, and time-off by utilizing 30/60/90 day planning - shares calendar with supervisor. Provides recaps of site visits via Jolt checklists or MS Office communication.

Proactively filters and communicates "urgent issues" to supervisor to avoid "surprises." Can effectively manage the "noise" and is able to provide updates with established communication protocols and/or regularly scheduled meetings.

Effectively staffs each restaurant with a trained and developed Restaurant Manager who achieves restaurant metric standards as established by JIB and NGI.

Oversees minimum staffing requirements and hours of operation of each location. Minimum hours are set by the last sales generating hour with an end goal of all locations open 24 hours. Each restaurant shift requires a certified and trained person in charge (as outlined in the JIB certification process) capable of managing the restaurant to comply with both JIB and NGI operating procedures and state and federal labor and food safety laws.

Establishes one "training" restaurant in the territory to act as IMT/EMT training store - restaurant is certified by JIB as a CTR.

Follows up on training system use, and effectively recruits and staffs territory.

Manages cost to benefit ratio of each decision to adhere to organizational cost centric mindset. Makes recommendations based on fact and experience considering both short and long-term.

AVAILABILITY:

Open availability to all days, all shifts. Is "on call" due to the nature of the position and is responsive to phone calls and written communication in a timely manner dictated by the urgency of the situation. Typically takes 1-2 days off during the week or 1 day during the week and Sunday off. Routinely works 50 hours per week over a multitude of dayparts including nights and weekends. Is considered a "team player" and can pivot availability based on business day.

PHYSICAL REQUIREMENTS:

Ability to stand and walk approximately 85%-95% of shift and move freely throughout the restaurant; lift and carry 15-65 lbs; listen to guests' orders; operate a cash register; read video monitors; operate restaurant equipment; valid certification to drive a motor vehicle; and operate a computer keyboard.

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:

• 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.

• 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.

• 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.

• 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.

• Business Acumen: Knows how businesses work; considered an expert in all things related to Jack in the Box/NGI field operations; knowledgeable in current and possible future policies both within the organization and with external regulatory agencies, practices, trends, technology, and information affecting his/her business and organization; knows the competition; is aware of how strategies and tactics work in the marketplace.

• 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.

• 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.

• 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

• 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.

• Problem Solving and Decision Quality: 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. Makes good decisions based upon a mixture of analysis, wisdom, experience, and judgment; most of his/her solutions and suggestions turn out to be correct and accurate when judged over time; sought out by others for advice and solutions.

• 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.

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