Team Leader

New Generation Foods•Santa Clarita, CA

11d•Onsite

About The Position

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, executing on 20/20 guest expectations, and ensuring compliance with all Jack in the Box procedures, systems and standards. This job posting is for a position in a restaurant owned and operated by an independent franchisee, not Jack in the Box Inc. This means the independent franchisee, and not Jack in the Box Inc. will be your employer if you are hired. The independent franchisee is responsible for all employment related matters in the restaurant including, among other things, setting any requirements for this job and all decisions concerning hiring, firing, discipline, wages, supervision, staffing and scheduling.

Requirements

6 consecutive months JIB experience and 100% certified in all workstations for internal promotes, or 1-year supervisory experience in a restaurant or retail customer service environment.
Must be at least 18 years old.
Must complete Team Leader training classes.
In certain states, must be ServSafe certified.
Requires ability to speak, read, and write effectively in English.
May require ability to speak another language to guests based on location of restaurant.
Excellent interpersonal skills.
Ability to perform and understand basic math concepts (addition, subtraction, multiplication, division).
Ability to work well with diverse groups of people.
Proven analytical skills.
Good organization and planning skills.
Is a self-starter who takes initiative and willingly accepts responsibility.
Basic knowledge of personal computers and related software applications.
Demonstrates integrity and ethical behavior.
Ability to stand and walk approximately 90%-95% of shift and move freely throughout the restaurant.
Ability to lift and carry 15-25 lbs.
Ability to listen to guests' orders, operate a cash register, and read video monitors.

Responsibilities

Train and coach team members using the Guest Expectations training materials.
Model being calm and productive during busy times and coach team members to ensure they are knowledgeable on job requirements.
Hold team members accountable to the JIB uniform and grooming standards and coach them when non-compliant.
Model and coach team members on having a positive, friendly attitude and behaviors, and the JIB Hospitality Model.
Monitor quality to ensure the food looks and tastes great and is of high quality, and coach team members when necessary.
Coach team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrain when necessary.
Model a sense of urgency, hustle, greet guests and encourage team members to do the same.
Lead and coach the team on how to provide consistent, fast service.
Help with order taking and cashiering during busy times.
Model how to communicate and work within a team to ensure order is accurate for the guest, repeat orders following JIB standards.
Follow-up on order errors to get to the bottom of problems and work with team to learn from their mistakes and improve.
Hold employees accountable to minimal order errors and re-train them as needed.
Ensure food is safe for the guest by following all food safety and food quality policies and procedures.
Follow all hand washing and glove procedures.
Complete the Food Safety Checklist each shift.
Inspire team members to embrace the brand and be proud to represent Jack in the Box.
Treat guests and employees with care and respect.
Be passionate about serving the guest.
Step in to help employees when necessary.
Have a happy, friendly personality that is engaging to both the guest and other employees.
Read the guest and anticipate their needs, paying attention to guests' verbal and non-verbal communication and addressing them proactively.
Handle guest complaints by saying "Yes" to the Guest without arguing, questioning or assuming the guest is wrong, and doing what is right for the guest.
Inspire the team to take care of guests and make them the number one priority.
Treat all employees with care and respect.
Be a good team player and leader with a positive can-do attitude.
Be dependable and reliable, and willing to help others.
Keep calm and do not show signs of stress.
Be open and willing to work with and lead people of all backgrounds.
Ensure the team provides quick service while maintaining a calm environment.
Manage the floor, coordinate team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.
Perform professionally during difficult situations and/or high volume times.
Take pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean.
Take corrective action to resolve issues that could jeopardize food safety or food quality.
Be flexible and change direction based on the needs of the business.
Work with a sense of urgency.
Know and train others on the products and menu.
Know and use all Jack in the Box systems and tools and train team members on them as applicable.
Take accountability for cash management and handling during their shift.
Be meticulous in following and managing to Jack in the Box policies and standards.
Perform other duties as assigned or directed.
Supervise and train team members on workstation operations.
Ensure all activities are in compliance with JIB procedures, systems, standards, and food safety, security, and cash handling requirements.
Ensure guests receive an exceptional experience by performing quality employee training and holding restaurant team accountable for consistently delivering excellent guest service and food quality.
Maintain visibility and interaction with guests; respond to guest concerns and complaints in a positive and professional manner; ensure positive resolution.
Create a restaurant environment that is friendly, fun, clean, and safe; treat all employees with care and respect; motivate and inspire employees to achieve high performance.
Conduct on-boarding and training.
Provide feedback and recognize employees.
Ensure employee personal and uniform cleanliness.
Apprise management of potential employee issues.