Jack Box - TEAM LEADER

POSITION SUMMARY: 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.

• Guests expectations: greet guests, run the 3‑step problem‑solving process (listen, apologize, correct) and use JIB Smart Selling standards.
• Train, coach and model calm, productive behavior during busy times and ensure team members are knowledgeable on job requirements.
• Enforce neat and well‑groomed appearance: hold the team accountable to uniform and grooming standards.
• Provide friendly service: acknowledge each guest with a smile and a positive attitude.
• Keep the restaurant well‑staffed: monitor cleanliness, assist with order taking and cashiering during busy times, and maintain readiness of team.
• Ensure food quality and presentation meet standards; monitor taste, appearance and temperature.
• Deliver consistent and quick service: model urgency, greet guests, and coach team on fast service.
• Maintain order accuracy: communicate with the team, verify orders, investigate errors and retrain.
• Implement food safety: follow all food safety policies, hand‑washing and glove procedures, and complete the Food Safety Checklist each shift.
• Act as a brand ambassador: inspire team members to embrace the Jack in the Box brand.
• Focus on guest and employee: treat with respect, anticipate needs, handle complaints, and ensure guests are a priority.
• Show team skills: collaborate, provide positive leadership, keep calm, and manage the floor to meet compliance and labor law requirements.
• Commitment: thrive in a fast‑paced environment, perform professional during high‑volume times and support the team with a sense of urgency.
• Front of restaurant: guest service (dine‑in/drive‑thru), interior, exterior, cash handling and POS usage.
• Back of restaurant: grill, assembly, prep, fryer, interior and exterior cleaning, receiving & storage.
• SUPERVISION duties: train workstation operations, maintain compliance, provide employee training, maintain restaurant environment, manage onboarding and feedback.

• Experience:
  
  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.
• Knowledge/Skills/Abilities:
  • At least 18 years old, Team Leader training completed, Serv Safe certification required in certain states.
  • Fluency in English (additional languages per location).
  • Excellent interpersonal, basic math, organizational and planning skills.
  • Integrity, self‑starter, basic PC skills.
• Physical requirements:
  
  stand/walk 90–95% of shift, lift 15–25 lbs, use cash register, read monitors.
• Reasonable accommodation: manner compliant with disability accommodations.

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* 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.***