Restaurant general manager jobs in Idaho

Welcome to the sizzling world of IHOP where pancakes meet passion, and every day is a journey through syrupy delights! If you're hungry for a career that's as rewarding as our breakfast menu, you're in for a treat. As a Restaurant Assistant Manager you won't just manage - you'll lead, inspire, and taste success like never before! GET TO KNOW US BETTER: With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! GET TO KNOW THE ROLE: Position Type: Full-Time Details: Expect a mix of shifts to keep the pancake griddles sizzling. Your management journey will be at the heart of our clean and organized IHOP location. Your typical shift: As the Restaurant Assistant Manager at IHOP, your day is a symphony of sizzling griddles, happy guests, and the sweet sound of success. The morning kicks off with a team huddle - you're the conductor setting the tone for a day of exceptional service. Dive into the kitchen, where you'll coordinate the perfect pancake dance, ensuring every dish leaves the kitchen in a flawless flip. Lunchtime brings the hustle and bustle, but you navigate the rush with a cool demeanor, handling challenges like a seasoned pancake flipper. Your leadership keeps the team energized and the guests coming back for more. Evening rolls around, and it's time to review the day's performance, recognizing your team's efforts and planning for an even better tomorrow. As the sun sets on another successful day at IHOP, you can't help but smile - knowing you've contributed to a stack of happy memories for both guests and your team. If this sounds like the right fit for you, we need our candidates to meet the following requirements: Minimum Requirements: High school diploma or equivalent 2+ years of related experience and/or training Preferred Qualifications: Certification through IHOP training courses READY TO APPLY? Hungry for success? It's time to take the first bite! Our 3-minute, mobile-friendly initial application is your ticket to joining the IHOP family. Apply now and let the pancake adventure begin! Short, sweet, and easy - just like our famous pancakes.

Job DescriptionAssistant Manager - Dairy Queen Assist the General Manager in executing all aspects of the restaurant operations. May be assigned specific areas to manage within the restaurant in accordance with the GM's overall business plan. Essential job functions include, but are not limited to: Manage entire operation of restaurant during scheduled shifts. Maintain critical standards for product and service quality, restaurant cleanliness and sanitation, and speed of service. Assist in the execution of the restaurant's business plan as directed by the GM. Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant. Ensure guest service in all areas meets company standards. Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained. Accurately complete designated duties such as inventory control, ordering of products, cash control. Assist in optimizing profits by controlling product and labor costs. Communicate and oversee the execution of product promotions. Staff, train and develop hourly employees through hiring, orientations, ongoing feedback, use of Training materials, establishment of performance expectations and by conducting performance reviews. Prepare hourly employee schedules to meet the staffing requirements for each day part as determine by the GM. Expected to exercise good judgment in decision-making and reporting issues to the GM. Perform other duties and responsibilities as requested by the GM. Additional Responsibilities: Manage the operation of restaurant through the development and growth of staff, sales and profitability in accordance with established company standards, policies and procedures. Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. Maintain a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency. Communicate all significant issues, both positive and negative, with GM. One to three years of management in a high volume restaurant preferred, QSR experience strongly preferred. High School diploma or equivalent required. Must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Must be able to work in and out of different temperature ranges. Must be able to stand for long periods of time. Must be able to lift up to 50 pounds. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness. Powered by JazzHR 6DIuJ92mUn

Job Description We are looking for a self-motivated and experienced General Manager to join our leadership team at our 68 Room Super 8 by Wyndham Burley/Heyburn, Idaho. The ideal candidate should have a strong dedication to providing excellent customer service and a drive to exceed expectations. As the General Manager, you will be responsible for leading and developing a team of motivated staff members, implementing effective strategies, and ensuring our guests receive exceptional comfort and hospitality. You will also be responsible for managing budgets, controlling costs, and maintaining high operational standards throughout the hotel. This is a great opportunity to join a team of dedicated professionals in the hospitality industry and advance your career. The salary range for this position is $58,000 - $68,000. Compensation: $58,000 - $68,000 yearly Responsibilities: Lead the team to deliver exceptional service and elevate levels of guest satisfaction Ensure the hotel is run in accordance with regulations and best industry practice Support the "Run it Like We Own It" culture Manage Finances, including revenue, cost management, and profitability metrics Facilitate strong communication between team members, as well as develop and mentor team members to reach their goals Provide guidance on problem-solving and decision-making Utilize Property management systems and Microsoft Office Quarterly performance-based incentive plan Qualifications: At least two years of experience in leadership or management roles within the hospitality industry Sound financial acumen and proven ability to balance revenue, cost, and profitability Exceptional communication and interpersonal skills, such as verbal and written communication, problem-solving, and relationship-building Proven aptitude to lead, inspire, and develop high-performing teams In-depth expertise in current industry trends, practices, and regulations Strong decision-making and problem-solving abilities Proficient in using computer software programs such as Microsoft Office and hotel-related programs A bachelor's degree in hospitality management or a related field is preferred About Company Super 8 by Wyndham Burley is conveniently located off I-84 in Burley, Idaho. The community offers year-round events and activities that are both family-friendly and locally driven, making guests feel right at home. As part of the Wyndham Hotels, our hotel is committed to providing exceptional guest experiences through clean rooms and a reliable reputation. At Super 8 by Wyndham Burley, we believe that when you take care of your team, they will take care of your guests. In this close-knit community, our success is built on the support and relationships we continue to grow. Structure Hospitality is a Utah-based hotel management company that prioritizes people and culture, driven by a passion for service above self and guest satisfaction.

Title: General Manager Department: Administrative Type: Full - Time, Salaried - Exempt Immediate Supervisor: Idaho Falls Auditorium District Board and Centennial Management Supervision Exercised: Idaho Falls Event Center Staff General Statement of Duties: The General Manager is the primary individual responsible for the direction for the planning, administration, and operational management for the facility, its physical plant facilities and equipment, finances and personnel, consistent with the goals and directives of the Idaho Falls Auditorium District. Duties include providing leadership and direction to subordinate operating departments, management and staff, the coordination and execution of plans and directives, the continuing of liaison with corporate staff, industry associates, governing agencies, communication mediums and the general public. About the Arena: Mountain America Center opened Nov 2022 and is top 200 venue for ticket sales in the world. The venue will be host to the 2026 NCDC Dineen Cup in April. We host over 150 events per year between the arena and conference space. Areas of Responsibility: 1. Ensures that all events are coordinated and executed in a professional manner. 2. Maintain proper, on-going relationships and communications with tenants, touring staff, and public for positive image. 3. Directs, assists and coordinates for the procurement of activities and events; negotiates contracts and agreements with industry agents and associates. 4. Provides for control of day-to-day operations; assuring the coordination of plans, programs and events; conducts post-event operational and financial review and analysis. 5. Provides or coordinates for timely and effective response to directives and requests received from internal and external organizations, agencies, departments and individuals; assures and maintains the integrity of the division and the corporation in all forms of communications and personal contacts 6. Directs the development and administers to the execution of operating and marketing financial plans and documents; to include, operating revenue and expense budgets; job hours budgets; capital expense plans and budgets. 7. Assures the Board of personnel and the operation of plant and facilities is conducted in accordance with applicable local, state and federal regulations Administer lease agreements and facility contracts. 8. Other duties as assigned. Qualifications: Thorough knowledge of the principals and practices used in the successful management of a multi-purpose special event facility. Ability to anticipate problems and implement immediate corrective action; Considerable knowledge of event solicitation and presentation, maintenance, custodial and safety requirements, public relations, advertising and media relations, box office operations, personnel and office management; Ability to work simultaneously with a broad variety of vested interest groups and to foster a cooperative environment; Ability to achieve quality results with minimum of resources; Ability to perform effectively under significant pressure typically associated with meeting the demands and timetables of the entertainment industry; Thorough knowledge of governmental administration and responsibilities; Graduated from a four-year accredited college or university with major course work in business or public administration for related fields; A minimum of five years experience preferred. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at Ford Idaho Center, Ford Ampitheater and Nampa Civic Center. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. This role pays an annual salary of $100,000-$115,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 19, 2025. About the Venue The Ford Idaho Center Arena is best known for rodeo. It annually hosts the Snake River Stampede, considered one of the nation's top rodeos, during the third week in July. The Stampede moved indoors to the Ford Arena in 1997; it was formerly held in an outdoor stadium (now demolished) near Lakeview Park. Since 1999, the Professional Bull Riders (PBR) has hosted a Built Ford Tough Series (originally Bud Light Cup) event at the Ford Idaho Center in what has been a major stop of the tour.Ford Arena is used for concerts, trade shows, sporting events. The Ford Ampitheater next to the arena also hosts roughly 40 concerts a summer from May- October. The Nampa Civic Center facility provides nine conference meeting rooms and an outdoor venue. We have an unique ability to host banquets, meetings, plays, music tributes, musicals, celebrations, competitions, dinner theatre and weddings. Annually we host over 125,000 guests and 850 events Responsibilities * Ensure legal, efficient, professional and profitable operation of the assigned venue. * Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. * Final decision-maker on equipment purchases and leases. * Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. * Author, review and amend policies & procedures, as required. * Author and amend contracts; authorize terms. * Oversee scheduling and labor allocation. * Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. * Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. * Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. * Directs and assists managers in preparing and attaining future goals. * Provides each manager with the proper direction and follows up on all assignments. * Inspects the operation on a regular basis to ensure that the established quality standards are maintained. * Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. * Develops an effective management team. * Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. * Evaluates each manager's performance and makes recommendations for their improvement. * Reviews and assists in the development of menus and marketing plans with the appropriate department heads. * Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications * MA or MS; BA or BS with business-related major; * Minimum 5 years management experience in food-related or concessions industry. * Concessions Manager Certificate from the National Association of Concessionaires. * Nationally recognized, advanced food service sanitation training course certification. * Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. * Ability to make sound business/operations decisions quickly and under pressure. * Ability to speak, read, and write in English. * Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. * Ability to work well in a team-oriented, fast-paced, event-driven environment. * Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. * Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. * Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. * Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). * Ability to handle cash accurately and responsibly. * Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. * Ability to work independently with little direction. * Experience working in a Union environment required. * Experience in a fast paced ball park or stadium preferred. * Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

id="is Pasted"> At Oxford Collection of Hotels, we don't just provide jobs-we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel. We're looking for passionate, guest-focused individuals to join our team! Whether you're starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we'd love to meet you. What We Offer: Competitive pay and performance-based incentives Medical, dental, and vision coverage for peace of mind 401(k) with profit sharing to invest in your future Generous paid time off so you can recharge Exclusive discounts at our properties-because you deserve great getaways, too! Ongoing training, leadership development, and career growth opportunities Ready to be part of something exceptional? Apply today and let's create memorable guest experiences together! id="is Pasted"> POSITION SUMMARY: The Assistant General Manager supports the General Manager in overseeing the day-to-day operations of the hotel, ensuring the highest levels of guest satisfaction, operational efficiency, and team performance. The AGM manages leadership in key departments such as front office, housekeeping, food and beverage, and maintenance, while helping to implement business strategies and uphold brand standards. The Assistant General Manager will provide exceptional caring and genuine guest service at all times and uphold the company standards and culture ESSENTIAL DUTIES & RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times. Operations (30%): Oversees daily operations of the hotel overall ensuring the property meets sanitation and cleanliness standards. Evaluation and control of operating costs including expense management, labor cost control, budgeting and forecasting Communicate and investigates all employee and guest safety and other incidents reporting all incidents to leadership including Human Resources as needed Completes monthly and quarterly budget and P&L reviews Assist the GM to monitor financial performance, analyze reports including P&L's, implement cost controls, maximizing profitability through revenue management and efficient operations Reviews invoice details, collections and reconciliations ensuring that all invoices are coded with accuracy and timeliness. Reviews all Direct billing for accuracy, sends invoices, applies payments and completes monthly reconciliation Effective communication within the hotel departments, serving as the direct report and first point of contact for department leadership Assists in the review and completion of long and short term goals of the hotel Assists in the creation of suggestions for property improvements and capital expenditures Regularly inspects property for cleanliness and overall presentation of the hotel Participate in weekly management meetings, and monthly department meetings Continuous communication with home office. Fill in for General Manager in their absence Employee Development (30%): Assists in the following processes to department managers: recruiting, hiring, training and employee development Communicate and investigate any issues with regards to employee relations to General Manager; simultaneously communicating to home office and Human resources as needed Foster a culture of teamwork, service excellence, and accountability, Providing ongoing coaching, support, and performance evaluations Oversees the Safety Program and assists with RTW program Review schedule and completes payroll to ensure compliance with state and federal labor laws Customer Relations (30%): Anticipate guest needs and seek out opportunities to enhance guest experiences through anticipatory service, recognition for special occasions, acknowledgement of repeat guest loyalty, and more. Ensure high levels of guest satisfaction through attentive service and prompt resolution of complaints Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery methods Monitor guest feedback and implement improvements based on reviews and suggestions Continuously reviews staff overall training and customer service Other (10%): Communicate effectively with all hotel staff to ensure smooth delivery of services Complete a daily activity log with pertinent shift information for co-workers and leadership team Adhere to attendance policies and maintain regular availability for scheduled shifts May participate in the hotel drivers program Other duties as assigned Additional tasks may be assigned, modified or changed as no employee has any inherent right to any particular job or authority. CORE SKILLS AND VALUES Coaching/Developing Others- Skilled at informal and formal coaching and development of staff Company Character - Supports company vision and values Customer Focus- Provides exceptional guest experience Decision Making- Capably makes decisions appropriate for the hotel and the business Leadership- Creates a positive, motivating work environment Managerial Focused - Guides people and processes to achieve objectives Problem Solving - Sees and is able to define problems and find causes Stress Management - Exhibits self-awareness and self-control in pressure situations Team Orientation - Works cooperatively with others, assisting voluntarily Time Management - Does most important, guest-related work first EDUCATION & EXPERIENCE High school diploma or equivalent required Two or four year college degree preferred At least three progressive experience in a hotel or related hospitality field Prior General Manager experience preferred JOB REQUIREMENTS Must be a United States citizen or possess a valid work permit Must have valid drivers license and meet company driving standards Must have strong computer skills Must have excellent organization and time management skills PHYSICAL REQUIREMENTS Long hours sometimes required, including nights, evenings and weekends Occasional overnight travel is required Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally: Must be able to work indoors or outside; Must be able to stand on feet throughout the day; Must be able to frequently lift up to 20 lbs and occasionally lift up to 50 lbs with assistance; Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis; While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat); Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Oxford Collection of hotels is proud to be an Equal Opportunity employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees. We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce. All offers are contingent on pre-employment screening.

FRAUD ALERT: Please note that DSV will never request a chat interview or solicit funds from applicants or employees through its interviewing and hiring process. We do not require any form of payment and will not ask for personal financial information, such as credit card or bank account number. Our recruiters have an @dsv.com or @us.dsv.com email address. If you question the legitimacy of any DSV job posting, please reach out to *************. DSV - Global transport and logistics In 1976, ten independent hauliers joined forces and founded DSV in Denmark. Since then, DSV has evolved to become the world's 3rd largest supplier of global solutions within transport and logistics. Today, we add value to our customers' entire supply chain by transporting, storing, packaging, re-packaging, processing and clearing all types of goods. We work every day from our many offices in more than 80 countries to ensure a steady supply of goods to production lines, outlets, stores and consumers all over the world. Our reach is global yet our presence is local and close to our customers. Read more at *********** Location: USA - Boise, 7039 S. Eisenman Road Division: Solutions Job Posting Title: General Manager - 102799 Time Type: Full Time The General Manager of operations is a highly visible leadership role. This individual is responsible for overseeing the strategic direction, operation, compliance, and financial results for a designated operation. The General Manager ("GM") will serve as a primary customer interface for all leadership decisions regarding proposal approval and contract negotiations. This role is the Champion of overseeing local continuous improvement activities, LEAN practices, supply chain analysis, six sigma initiatives, and ISO activities. The "GM" will also develop marketing plans and assist in growing new business. He/she will also ensure that the operation adheres to the overall corporate mission, vision, and core values while consistently meeting client and company expectations. As part of the DSV team, associates are expected to meet company objectives in the areas of performance, safety, and quality. Associates are expected to comply with all corporate and site-specific policies. ESSENTIAL DUTIES AND RESPONSIBILITIES * Ensures that systems and procedures are in place for managing operations, equipment, and products in a safe and profitable manner in accordance with company policies, guidelines, and procedures. * Leads operations to meet prescribes productivity and service goals. Complies with terms outlined in site operating agreement with the client * Sets goals to drive company Continuous Improvement efforts * Works to develop and maintain productive business relations with vendors, suppliers, and all business partners. Ensures the OSHA requirements and all Federal and State Law and compliance are effectively implemented. * Assists in setting standards appropriate to client and scope of work * Develops and manages a system of controls to ensure that service level and operations performance goals are met within prescribed cost, revenue, and profit paraments for operations * Assists in setting standards appropriate to client and scope of work * Partners with senior leadership to develop and recommend annual operating budget * Responsible for the overall safety and security of operation * Develops team to achieve company and client objectives for the operation * Actively supports and practices mentoring, succession planning, and management development activities at the site level * Communicates the mission, vision, and core values to motivate direct reports. Management Information Systems Proactively develops plans and capital request to ensure appropriate level of automation/technology to service the client. Ensures that necessary computer software and hardware are purchased in accordance with Corporate IT policies and guidelines. Remains knowledgeable regarding changes in hardware and software technology. Customer Management Acts as site level champion of client relationship management. Assures that client accounts receive the required level of operational and administrative support. Maintains appropriate contact with all functions and respond to requests when required. Coordinates and leads business reviews with appropriate client and company representatives for each reporting operation. Promotes a positive relationship with clients by providing excellent customer service. Marketing & Sales Participates and assists Director and other company resources in planning new account strategies, prospecting for new opportunities, generating positive word of mouth, and participates in the development of quoting rates. Budgeting / Financials Responsible for development of an annual operating budget. Develops and manages a system of controls to ensure that service levels and operational performance goals are met within prescribed cost, revenue, and profit parameters. Ensure that the budgeting and pricing activities are in compliance with contract guidelines. Responsible for developing and maintaining contract pricing in a multi-client environment. Equipment & Facilities Manages existing programs for maintaining company standards of sanitation, maintenance, security, housekeeping, safety and, equipment including material handling equipment (MHE). Ensures team members are properly trained on any MHE. Keeps informed of relevant new technology and make recommendations as applicable. Safety Achieves company goals in terms of injury frequency ratings (IFR) and other safety metrics by establishing a proactive and participative safety culture within the operations. Audits warehouse for compliance with safety, security, and quality principles and rules. Ensures all federal, provincial or other statutory requirements are adhered to within the parameters of Health and Safety. OTHER DUTIES * Work overtime as dictated by business whether mandatory or voluntary * Performs other duties as required SUPERVISORY RESPONSIBILITIES * Manages operations managers SKILLS & ABILITIES Education and/or Experience: * Must have a high school diploma or general education degree (GED). * Bachelor's degree is preferred * 7 years' experience working in a logistics/distribution/relevant environment. * 5 years' experience in a leadership role in logistics/distribution/supply chain environment in operations management capacity * Must be able to work in unregulated temperatures within the warehouse during the warmer and colder months can range from mild to moderate Computer Skills * Proficient in Microsoft Office (Excel, Work, and Power Point) * Demonstrated proficiency in knowledge of applicable WMS systems Language Skills * English (reading, writing, verbal) * Proficiency in business communication at all levels Other * Strong attention to detail accuracy and accomplish job task in a timely manner * Good organizational and personnel skills * Good communication skills, written and oral * Good leadership, supervision, and planning skills * Advance level expertise required in accounting and financial mathematical applications as related to managing a P&L and preparing site/operation budgets * Motivates self and others to accomplish important objectives despite a complex environment and multiple demand, creates a sense of urgency, delegates appropriately. * Must be able to effectively adapt to change and thrive in a stimulating, fast-paced work environment * The ability to develop effective relationships, provide leadership, and integrate diverse organizations and individuals toward unifying objectives CORE COMPETENCIES Leader of Others ☒ Accountability ☒ Business Acumen ☒ Communication / Building Partnership ☒ Developing Oneself ☒ Developing Others ☒ Drive for Results ☒ Embracing Change ☒ Problem Solving ☒ Empowerment ☒ Leadership Excellence ☒ Leading Change ☒ Problem Solving Independent Contributor ☐ Accountability ☐ Communication / Building Partnership ☐ Customer Orientation ☐ Developing Oneself ☐ Drive for Results ☐ Embracing Change ☐ Problem Solving ☐ Professional Competencies PHYSICAL DEMANDS Occasionally * Handling/Fingering, Sitting Frequently * Bending Constantly * Walking and Standing Ability to Lift/Carry and Push/Pull * 21-50 pounds * Reach above shoulder, reach outward, squat, or kneel. Other Physical Requirements: WORK ENVIRONMENT While performing the duties of this job, the employee rarely is exposed to fumes or airborne particles, toxic or caustic chemicals. The noise level in the work environment is usually low to moderate. Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. Wage Range: $105,264.00-$157,896.00 DSV is an equal employment opportunity employer. Candidates are considered for employment without regard to race, creed, color, national origin, age, sex, religion, ancestry, disability, veteran status, marital status, gender identity, sexual orientation, national origin, or any other characteristic protected by applicable federal, state or local law. If you require special assistance or accommodation while seeking employment with DSV, please contact Human Resources at *************. If you are interested in learning the status of your application, please note you will be contacted directly by the appropriate human resources contact person if you are selected for further consideration. DSV reserves the right to defer or close a vacancy at any time. DSV - Global transport and logistics Working at DSV means playing in a different league. As a global leader in transport and logistics, we have been on an extraordinary journey of growth. Let's grow together as we continue to innovate, digitalise and build on our achievements. With close to 160,000 colleagues in over 90 countries, we work every day to offer solid services and meet our customers' needs and help them achieve their goals. We know that the best way to achieve this is by bringing in new talent, fresh perspectives and ambitious individuals like you. At DSV, performance is in our DNA. We don't just work - we aim to shape the future of logistics. This ambition fuels a dynamic environment built on collaboration with world-class team players, accountability and action. We value inclusivity, embrace different cultures and respect the dignity and rights of every individual. If you want to make an impact, be trusted by customers and grow your career in a forward-thinking company - this is the place to be. Start here. Go anywhere Visit dsv.com and follow us on LinkedIn and Facebook. open/close Print Share on Twitter Share on LinkedIn Send by email

Job Description Welcome to the sizzling world of IHOP where pancakes meet passion, and every day is a journey through syrupy delights! If you're hungry for a career that's as rewarding as our breakfast menu, you're in for a treat. As a Restaurant Assistant Manager you won't just manage - you'll lead, inspire, and taste success like never before! GET TO KNOW US BETTER: With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! GET TO KNOW THE ROLE: Position Type: Full-Time Details: Expect a mix of shifts to keep the pancake griddles sizzling. Your management journey will be at the heart of our clean and organized IHOP location. Your typical shift: As the Restaurant Assistant Manager at IHOP, your day is a symphony of sizzling griddles, happy guests, and the sweet sound of success. The morning kicks off with a team huddle - you're the conductor setting the tone for a day of exceptional service. Dive into the kitchen, where you'll coordinate the perfect pancake dance, ensuring every dish leaves the kitchen in a flawless flip. Lunchtime brings the hustle and bustle, but you navigate the rush with a cool demeanor, handling challenges like a seasoned pancake flipper. Your leadership keeps the team energized and the guests coming back for more. Evening rolls around, and it's time to review the day's performance, recognizing your team's efforts and planning for an even better tomorrow. As the sun sets on another successful day at IHOP, you can't help but smile - knowing you've contributed to a stack of happy memories for both guests and your team. If this sounds like the right fit for you, we need our candidates to meet the following requirements: Minimum Requirements: High school diploma or equivalent 2+ years of related experience and/or training Preferred Qualifications: Certification through IHOP training courses READY TO APPLY? Hungry for success? It's time to take the first bite! Our 3-minute, mobile-friendly initial application is your ticket to joining the IHOP family. Apply now and let the pancake adventure begin! Short, sweet, and easy - just like our famous pancakes.

Responsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building 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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service. Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 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. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned. 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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant 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. Working 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. ***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***

Job DescriptionDescription: Restaurant Staff Join our dynamic team at a bustling restaurant where exceptional service and a welcoming atmosphere are our top priorities. We are seeking motivated and friendly individuals to contribute to a memorable dining experience for our guests. If you thrive in a fast-paced environment and enjoy working as part of a team, we encourage you to apply. Key Responsibilities: - Greet and guests in a courteous and professional manner - Take food and beverage orders accurately and efficiently - Serve food and drinks to guests promptly and with attention to detail - Maintain cleanliness and organization of dining areas, including tables, chairs, and service stations - Handle guest inquiries and resolve issues promptly to ensure satisfaction - Follow all health and safety regulations and company policies - Prepare and cook menu items according to recipes and quality standards - Ensure all dishes are presented attractively and served promptly - Maintain cleanliness and organization of the kitchen area - Follow food safety and sanitation guidelines at all times - Assist in inventory management and stock rotation - Collaborate with team members to ensure smooth kitchen operations Skills and Qualifications: - Ability to work efficiently under pressure in a fast-paced environment - Strong attention to detail and organizational skills - Excellent communication and teamwork abilities - Previous experience in a restaurant or customer service role preferred but not required - Excellent communication and interpersonal skills - Ability to work efficiently under pressure in a fast-paced environment - Strong team player with a positive attitude - Flexibility to work various shifts, including evenings, weekends, and holidays - Basic knowledge of food safety and hygiene standards is a plus - Ability to stand for extended periods and lift moderate weights as needed We offer a supportive work environment, opportunities for growth, and competitive compensation. Join us and be part of a team dedicated to delivering exceptional dining experiences and creating a vibrant workplace culture. We are looking for part-time staff, with varying availability. Hours of operation are 11am-9pm Monday-Saturday, closed on Sundays. Shifts start at 9am for opening teams, and end around 9:30pm for closing teams. Requirements:

Job Description Welcome to the sizzling world of IHOP where pancakes meet passion, and every day is a journey through syrupy delights! If you're hungry for a career that's as rewarding as our breakfast menu, you're in for a treat. As a Restaurant Assistant Manager you won't just manage - you'll lead, inspire, and taste success like never before! GET TO KNOW US BETTER: With a rich history dating back to 1958, IHOP is a go-to destination for breakfast lovers. Whether you're craving our famous fluffy pancakes, delicious omelets, or mouthwatering entrees, our extensive menu caters to all tastes, ages, and dietary preferences. Our commitment to serving high-quality food and providing excellent customer service has solidified us as a breakfast staple. We believe in promoting from within and training staff to help them reach their full potential. Join us to serve up smiles every day! GET TO KNOW THE ROLE: Position Type: Full-Time Details: Expect a mix of shifts to keep the pancake griddles sizzling. Your management journey will be at the heart of our clean and organized IHOP location. Your typical shift: As the Restaurant Assistant Manager at IHOP, your day is a symphony of sizzling griddles, happy guests, and the sweet sound of success. The morning kicks off with a team huddle - you're the conductor setting the tone for a day of exceptional service. Dive into the kitchen, where you'll coordinate the perfect pancake dance, ensuring every dish leaves the kitchen in a flawless flip. Lunchtime brings the hustle and bustle, but you navigate the rush with a cool demeanor, handling challenges like a seasoned pancake flipper. Your leadership keeps the team energized and the guests coming back for more. Evening rolls around, and it's time to review the day's performance, recognizing your team's efforts and planning for an even better tomorrow. As the sun sets on another successful day at IHOP, you can't help but smile - knowing you've contributed to a stack of happy memories for both guests and your team. If this sounds like the right fit for you, we need our candidates to meet the following requirements: Minimum Requirements: High school diploma or equivalent 2+ years of related experience and/or training Preferred Qualifications: Certification through IHOP training courses READY TO APPLY? Hungry for success? It's time to take the first bite! Our 3-minute, mobile-friendly initial application is your ticket to joining the IHOP family. Apply now and let the pancake adventure begin! Short, sweet, and easy - just like our famous pancakes.

Full-time Description SUMMARY: Our Assistant Restaurant & Bar Managers are passionate about food and exceeding customer expectations; they look forward to providing memorable experiences for our guests. They are problem solvers with strong work ethics and leadership abilities and they understand that customer satisfaction always takes priority but efficient restaurant operations make it possible. They are experienced leaders who help us fulfill our long-term goals for continued success. As a member of the Food and Beverage team, this position is responsible for creating an atmosphere that will inspire guests and associates to return. Proper implementation, promotion and success of our operations and continual evaluation of the products, services and training provided is paramount. WHAT YOU GET TO DO: • Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved • Effectively manage the restaurant in the absence of the Restaurant Manager • Manage operations with passion, integrity, and knowledge while promoting the culture and values of Shore Lodge, Whitetail, The Cove • Implement new company policies and procedures by developing plans and instructing staff • Provide direction to shift leaders, and staff to achieve restaurant goals • Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement • Provide coaching and feedback to managers and staff and assess performance on an ongoing basis • Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations • Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness • Consistently monitor product and labor costs to remain within goals • Solicit guest feedback to understand the needs and wants of customers • Train and coach staff on guest services principles and practices • Follow the Shore Lodge Restaurant policies and procedures, including those for cash handing and safety/security • Monitor and maintain the POS System • Assist in new menu implementation • Develop and implement creative solutions to areas of improvement • Assist in conducting staff and daily pre-shift meetings • Assist in any areas of the restaurant when staffing constraints require • Support of team members through the ability to recognize and act on strengths and weaknesses, implement strategies with manager to train for areas of improvement and recognize and reward success Requirements WHAT YOU NEED TO BE SUCCESSFUL: • Prior experience in supporting a high-volume or seasonal restaurant • 1 year previous experience in the Food and Beverage Industry • Able to use POS System with speed and grace • Able to lift minimum of 30 lbs. • Able to work in a high-temperature kitchen for an extended period of time • Completed training in all areas of restaurant • Must be able to take direction and delegate responsibilities while working in a fast-paced environment • Able to work nights, weekends, and holidays • The ability to functionally multi-task with speed and grace • Time spent in both front of the house and back of the house positions, as well as bartending • Basic Computer skills in Excel and Word, keyboarding

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at Ford Idaho Center, Ford Ampitheater and Nampa Civic Center. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. This role pays an annual salary of $100,000-$115,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 19, 2025. About the Venue The Ford Idaho Center Arena is best known for rodeo. It annually hosts the Snake River Stampede, considered one of the nation's top rodeos, during the third week in July. The Stampede moved indoors to the Ford Arena in 1997; it was formerly held in an outdoor stadium (now demolished) near Lakeview Park. Since 1999, the Professional Bull Riders (PBR) has hosted a Built Ford Tough Series (originally Bud Light Cup) event at the Ford Idaho Center in what has been a major stop of the tour.Ford Arena is used for concerts, trade shows, sporting events. The Ford Ampitheater next to the arena also hosts roughly 40 concerts a summer from May- October. The Nampa Civic Center facility provides nine conference meeting rooms and an outdoor venue. We have an unique ability to host banquets, meetings, plays, music tributes, musicals, celebrations, competitions, dinner theatre and weddings. Annually we host over 125,000 guests and 850 events Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5 years management experience in food-related or concessions industry. Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience working in a Union environment required. Experience in a fast paced ball park or stadium preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Description At Oxford Collection of Hotels, we don't just provide jobs-we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel. We're looking for passionate, guest-focused individuals to join our team! Whether you're starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we'd love to meet you. What We Offer: Competitive pay and performance-based incentives Medical, dental, and vision coverage for peace of mind 401(k) with profit sharing to invest in your future Generous paid time off so you can recharge Exclusive discounts at our properties-because you deserve great getaways, too! Ongoing training, leadership development, and career growth opportunities Ready to be part of something exceptional? Apply today and let's create memorable guest experiences together! POSITION SUMMARY: The Assistant General Manager supports the General Manager in overseeing the day-to-day operations of the hotel, ensuring the highest levels of guest satisfaction, operational efficiency, and team performance. The AGM manages leadership in key departments such as front office, housekeeping, food and beverage, and maintenance, while helping to implement business strategies and uphold brand standards. The Assistant General Manager will provide exceptional caring and genuine guest service at all times and uphold the company standards and culture ESSENTIAL DUTIES & RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times. Operations (30%): Oversees daily operations of the hotel overall ensuring the property meets sanitation and cleanliness standards. Evaluation and control of operating costs including expense management, labor cost control, budgeting and forecasting Communicate and investigates all employee and guest safety and other incidents reporting all incidents to leadership including Human Resources as needed Completes monthly and quarterly budget and P&L reviews Assist the GM to monitor financial performance, analyze reports including P&L's, implement cost controls, maximizing profitability through revenue management and efficient operations Reviews invoice details, collections and reconciliations ensuring that all invoices are coded with accuracy and timeliness. Reviews all Direct billing for accuracy, sends invoices, applies payments and completes monthly reconciliation Effective communication within the hotel departments, serving as the direct report and first point of contact for department leadership Assists in the review and completion of long and short term goals of the hotel Assists in the creation of suggestions for property improvements and capital expenditures Regularly inspects property for cleanliness and overall presentation of the hotel Participate in weekly management meetings, and monthly department meetings Continuous communication with home office. Fill in for General Manager in their absence Employee Development (30%): Assists in the following processes to department managers: recruiting, hiring, training and employee development Communicate and investigate any issues with regards to employee relations to General Manager; simultaneously communicating to home office and Human resources as needed Foster a culture of teamwork, service excellence, and accountability, Providing ongoing coaching, support, and performance evaluations Oversees the Safety Program and assists with RTW program Review schedule and completes payroll to ensure compliance with state and federal labor laws Customer Relations (30%): Anticipate guest needs and seek out opportunities to enhance guest experiences through anticipatory service, recognition for special occasions, acknowledgement of repeat guest loyalty, and more. Ensure high levels of guest satisfaction through attentive service and prompt resolution of complaints Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery methods Monitor guest feedback and implement improvements based on reviews and suggestions Continuously reviews staff overall training and customer service Other (10%): Communicate effectively with all hotel staff to ensure smooth delivery of services Complete a daily activity log with pertinent shift information for co-workers and leadership team Adhere to attendance policies and maintain regular availability for scheduled shifts May participate in the hotel drivers program Other duties as assigned Additional tasks may be assigned, modified or changed as no employee has any inherent right to any particular job or authority. CORE SKILLS AND VALUES Coaching/Developing Others- Skilled at informal and formal coaching and development of staff Company Character - Supports company vision and values Customer Focus- Provides exceptional guest experience Decision Making- Capably makes decisions appropriate for the hotel and the business Leadership- Creates a positive, motivating work environment Managerial Focused - Guides people and processes to achieve objectives Problem Solving - Sees and is able to define problems and find causes Stress Management - Exhibits self-awareness and self-control in pressure situations Team Orientation - Works cooperatively with others, assisting voluntarily Time Management - Does most important, guest-related work first EDUCATION & EXPERIENCE High school diploma or equivalent required Two or four year college degree preferred At least three progressive experience in a hotel or related hospitality field Prior General Manager experience preferred JOB REQUIREMENTS Must be a United States citizen or possess a valid work permit Must have valid drivers license and meet company driving standards Must have strong computer skills Must have excellent organization and time management skills PHYSICAL REQUIREMENTS Long hours sometimes required, including nights, evenings and weekends Occasional overnight travel is required Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally: Must be able to work indoors or outside; Must be able to stand on feet throughout the day; Must be able to frequently lift up to 20 lbs and occasionally lift up to 50 lbs with assistance; Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis; While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat); Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions (rain, wind, snow, heat). Oxford Collection of hotels is proud to be an Equal Opportunity employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees. We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce. All offers are contingent on pre-employment screening.

Responsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building 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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service. Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 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. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned. 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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant 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. Working 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.

Job DescriptionAssistant Manager - Dairy Queen Assist the General Manager in executing all aspects of the restaurant operations. May be assigned specific areas to manage within the restaurant in accordance with the GM's overall business plan. Essential job functions include, but are not limited to: Manage entire operation of restaurant during scheduled shifts. Maintain critical standards for product and service quality, restaurant cleanliness and sanitation, and speed of service. Assist in the execution of the restaurant's business plan as directed by the GM. Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant. Ensure guest service in all areas meets company standards. Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained. Accurately complete designated duties such as inventory control, ordering of products, cash control. Assist in optimizing profits by controlling product and labor costs. Communicate and oversee the execution of product promotions. Staff, train and develop hourly employees through hiring, orientations, ongoing feedback, use of Training materials, establishment of performance expectations and by conducting performance reviews. Prepare hourly employee schedules to meet the staffing requirements for each day part as determine by the GM. Expected to exercise good judgment in decision-making and reporting issues to the GM. Perform other duties and responsibilities as requested by the GM. Additional Responsibilities: Manage the operation of restaurant through the development and growth of staff, sales and profitability in accordance with established company standards, policies and procedures. Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. Maintain a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency. Communicate all significant issues, both positive and negative, with GM. One to three years of management in a high volume restaurant preferred, QSR experience strongly preferred. High School diploma or equivalent required. Must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Must be able to work in and out of different temperature ranges. Must be able to stand for long periods of time. Must be able to lift up to 50 pounds. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness. Powered by JazzHR WGmP1EmwrB

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The General Manager is responsible for the efficient, professional and profitable operation of the food service operations at Ford Idaho Center, Ford Ampitheater and Nampa Civic Center. This individual ultimately oversees every managerial, full-time and part-time position, and ensures full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. In addition to managing the day to day business operations, the General Manager solicits new sources of revenue, both on and off the venue property. This role pays an annual salary of $100,000-$115,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 19, 2025. Responsibilities Ensure legal, efficient, professional and profitable operation of the assigned venue. Generate and review financial reports, including budgets, projections, forecasting, revenue analysis, disbursements, capital investments, labor and product costs, wage and salary control, P&L financial statements. Final decision-maker on equipment purchases and leases. Conflict resolution; last-resort mediation; arbitration and labor negotiations, when applicable. Author, review and amend policies & procedures, as required. Author and amend contracts; authorize terms. Oversee scheduling and labor allocation. Analyze ticket sales in relation to anticipating staffing needs, target market demographics; determine and project point-of sale to guest ratio. Evaluate recent historical sales and purchasing data for the purpose of identifying purchasing patterns and accurate cost of goods. Program and maintain the point of sale system to ensure accurate financial reporting, tracking of accountability, and commodity levels by location. Directs and assists managers in preparing and attaining future goals. Provides each manager with the proper direction and follows up on all assignments. Inspects the operation on a regular basis to ensure that the established quality standards are maintained. Prepares required reports accurately and submits them on time, follows up with department heads to ensure that their reporting is completed within the same guidelines. Develops an effective management team. Gives the managers clear direction, and provides the necessary assistance for them to provide them to perform their work. Evaluates each manager's performance and makes recommendations for their improvement. Reviews and assists in the development of menus and marketing plans with the appropriate department heads. Establishes and maintains personal relationships with show managers, suppliers, vendors and the public that projects the venue in a positive light. Qualifications MA or MS; BA or BS with business-related major; Minimum 5 years management experience in food-related or concessions industry. Concessions Manager Certificate from the National Association of Concessionaires. Nationally recognized, advanced food service sanitation training course certification. Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, professional and courteous manner which fosters a positive, enthusiastic and cooperative work environment. Ability to make sound business/operations decisions quickly and under pressure. Ability to speak, read, and write in English. Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping systems. Ability to work well in a team-oriented, fast-paced, event-driven environment. Possess a thorough working knowledge of all existing concessions and premium services locations: geographical location, equipment, evacuation procedures, adjacent employee and guest areas, and facility access. Possess valid Food Handlers certificate and Alcohol Service Permit if required by state or local government. Possess thorough working knowledge of all applicable sanitation requirements, food preparation guidelines, alcohol service policies, safety standards, etc. pertaining to Oak View Group and venue concession and premium services operations. Ability to calculate basic and complex math functions (addition, subtraction, multiplication, division, percentages). Ability to handle cash accurately and responsibly. Ability to consistently adhere to the highest standards of integrity, professionalism, ethics and confidentiality. Ability to work independently with little direction. Experience working in a Union environment required. Experience in a fast paced ball park or stadium preferred. Accounting minor or credits preferred. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job DescriptionAssistant Manager - Dairy Queen Assist the General Manager in executing all aspects of the restaurant operations. May be assigned specific areas to manage within the restaurant in accordance with the GM's overall business plan. Essential job functions include, but are not limited to: Manage entire operation of restaurant during scheduled shifts. Maintain critical standards for product and service quality, restaurant cleanliness and sanitation, and speed of service. Assist in the execution of the restaurant's business plan as directed by the GM. Ensure that all PRIDE systems and routines are incorporated into the day-to-day operations of the restaurant. Ensure guest service in all areas meets company standards. Respond to customer complaints, taking prompt and appropriate action to resolve problem and ensure customer satisfaction is maintained. Accurately complete designated duties such as inventory control, ordering of products, cash control. Assist in optimizing profits by controlling product and labor costs. Communicate and oversee the execution of product promotions. Staff, train and develop hourly employees through hiring, orientations, ongoing feedback, use of Training materials, establishment of performance expectations and by conducting performance reviews. Prepare hourly employee schedules to meet the staffing requirements for each day part as determine by the GM. Expected to exercise good judgment in decision-making and reporting issues to the GM. Perform other duties and responsibilities as requested by the GM. Additional Responsibilities: Manage the operation of restaurant through the development and growth of staff, sales and profitability in accordance with established company standards, policies and procedures. Assist in the success of the restaurant by ensuring guest satisfaction through adhering to company standards for quality, value, service and cleanliness. Maintain a positive working relationship with all restaurant employees to foster and promote a cooperative and pleasant working climate, which will be conducive to maximize employee morale, productivity and efficiency. Communicate all significant issues, both positive and negative, with GM. One to three years of management in a high volume restaurant preferred, QSR experience strongly preferred. High School diploma or equivalent required. Must have excellent customer service and employee relation skills. Must be detail oriented with the capability to oversee restaurant operations and multiple areas simultaneously in a fast paced environment. Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. Must be able to work in and out of different temperature ranges. Must be able to stand for long periods of time. Must be able to lift up to 50 pounds. Must have excellent customer service skills, exhibit good manners, proper personal hygiene, positive attitude, and promptness. Powered by JazzHR hiu P0GJYPO

Responsible for managing restaurant operations, in conjunction with or in the absence of the Restaurant Manager. Uses discretion in daily management decisions with accountability for ensuring effective execution of the Service Profit Chain (SPC), and Brand Promise. Primary responsibilities are to provide excellent internal service, external service, and building 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 team members; identifies and develops internal candidates for management and Team Leader Works with restaurant team to ensure effective execution of "My Promise to You" and the Service Profit Chain; creates a restaurant environment that friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance while adhering to Company procedures; recognizes and rewards employees appropriately. 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 Ensures guests receive an exceptional experience by properly training employees and holding the restaurant team accountable for consistently delivering excellent guest service and food quality. Monitors adherence with all 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. Maintains a positive brand image by ensuring consistent food quality, guest service, and restaurant cleanliness & maintenance. Serves as a role model for excellent guest service. Higher Profits: Partners with Restaurant Manager in using management information tools to analyze restaurant operational and financial performance each Period, including I&E, quality and service reports, health inspections, HACCP, etc; identifies trends and consults with management on implementing action plans for improvement; uses data to analyze business results; and contacts regional and CSC resources as Develops and executes action plans to increase 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 with integrity, honesty, and trust that promotes the Jack in the Box culture and values and embraces the Service Profit Chain and "My Promise To You"; demonstrates high ethical standards; treats employees and guests with respect; and actively listens and communicates timely, clearly, and accurately with management team and team members. Remains calm when challenged or placed under pressure; calms others who are confronted with a difficult situation or task; effectively manages 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 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. Guest Focus: Is passionate about providing a high-quality guest experience that is evident to our 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; dedicated to consistently serving great food to guests and conveys importance to restaurant 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 and supports change initiatives; and maintains a strong sense of urgency. 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 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 and assigned. 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 of experience as a Shift Leader or 1 year experience as an Assistant Manager in a customer service environment; must be 100% certified in all workstations. External Recruit: Minimum of 3 years of experience as an Assistant Manager with some P&L responsibility. Knowledge/Skills/Abilities - Must be at least 18 years old; must complete Assistant 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. Working 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. ***Note: Any applicant who is offered and accepts employment with the company will be required to review and sign an agreement providing that the company and the employee must submit most employment-related disputes to binding arbitration and forgo proceedings before a jury in court.***