Responsible, as the first-line operational supervisor, for training and leading team members in consistently delivering an exceptional guest experience, including ensuring great tasting/quality food, guest expectations, and ensuring compliance with all Jack in the Box procedures, systems, and standards.
Supervises and trains team members on workstation operations. Ensures all activities are in compliance with Silver
State/Golden State Restaurants procedures, systems, standards, and food safety, security, and cash handling
requirements. Provides Leadership that creates a restaurant environment that is friendly, fun, clean, and safe; treats all employees with care and respect; motivates and inspires employees to achieve high performance. Conducts on-boarding and training. Provides feedback and recognizes employees. Ensures employee personal and uniform cleanliness. Apprises management of potential employee issues. Reads video monitor and assembles product using correct ingredients and portioning, temperature of product, and order accuracy before delivery to guest. Discards ingredients/products that have expired or don’t meet quality standards.
Activities & Responsibilities
o Role model behavior that motivates and inspires others
o Train team members and provide continuous support and coaching
o Demonstrate a strong awareness and concern for food quality and safety
o Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and
followed and completed on a timely basis.
o Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes,
portioning, cooking and serving standards.
o Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with
restaurant policies and procedures.
o Supervise and participate in kitchen and dining area cleaning activities.
o Investigate and resolve complaints regarding food quality, service, or accommodations.
o Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety
and labor requirements of the restaurant, employees and guests.
o Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
o Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and
by following the restaurant’s preventative maintenance programs.
o Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant
Tools & Technology
o Cash registers
o Laser printers
o Point-of-sale terminals and workstations
Minimum Qualifications
o Be 18 years of age or older
o Ability to speak, read, and write effectively in English
o Excellent interpersonal skills
o Ability to perform and understand basic math concepts (addition, subtraction, multiplication, division)
o Ability to work well with diverse groups of people
o Proven analytical skills
o Good organization and planning skills
o Self-starter who takes initiative and willingly accepts responsibility
o Demonstrates integrity and ethical behavior
o Able to handle money and operate a point-of-sale system
o Able to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant
o Able to reach, bend, stoop and frequently lift and carry up to 25 pounds
o Jack in the Box is a 24/7 restaurant, so team leaders must be willing to work a flexible schedule.
o Ability to listen to guests’ orders and read video monitors