Takes pride in utilizing systems in the restaurant to produce quality products and keep the restaurant clean. Performs professionally during difficult situations and/or high volume times. Thrives in a fast-paced, high energy, team environment. "Manages the floor"' coordinates team (resources) to cover all roles, ensure compliance of JIB standards as well as compliance to labor laws.
Is open and willing to work with and lead people of all backgrounds.Įnsures the team provides quick service while maintaining a calm environment. Keeps calm and does not show signs of stress. Treats all employees with care and respect. Inspires team to take care of guests and make them the number one priority. Handles guest complaints says "Yes" to the Guest without arguing, questioning or assuming the guest is Does what is right for the guest. Reads the guest and anticipates their Pays attention to guests' verbal and non-verbal communication and addresses them proactively. Has a happy, friendly personality that is engaging to both the guest and other employees. Steps in to help employees when necessary. Treats guests and employees with care and respect. Inspires team members to embrace the brand. Has passion for the business and pride in Jack in the Box. (Food Safety/Quality) Makes sure food is safe for the guest by following all food safety and food quality policies and procedures.įollows all hand washing and glove procedures.Ĭompletes the Food Safety Checklist each shift. Holds employees accountable to minimal order errors and re-trains them as needed.
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(Accurate) Models how to communicate and work within a team to ensure order is accurate for the guest, repeats orders following JIB standards.įollows-up on order errors to get to the bottom of problems and works with team to learn from their mistakes and improve the Does not dismiss errors.
Leads and coaches team on how to provide consistent, fast service. (Fast) Models a sense of urgency, hustles, greets guests and encourages team members to do the same. Models and monitors food presentation and coaches team members when necessary.Ĭoaches team members to ensure that the taste, appearance, and temperature standards are met for all products, and retrains when necessary. (Food Quality) Monitors quality to ensure the food looks and tastes great and is of high quality. Is organized and actively leads and coaches the team on being ready and prepared to serve guests as they arrive.Įncourages team members to ask for help, when necessary, to meet guests' needs.įollows the JIB Restaurant Policies and Rules in regard to scheduled working hours, breaks, and timekeeping. Helps with order taking and cashiering during busy times. (Clean) Models how to maintain restaurant cleanliness (interior/exterior) and monitors the facilities to ensure it is done on a regular basis. Models and coaches team members on the JIB Hospitality Model. (Friendly) Models acknowledging each guest with a smile, treating everyone with care and respect, always having a positive and friendly attitude.Ĭoaches team members on having a positive, friendly attitude and behaviors.
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Models looking nice and professional shirt is tucked in hair is contained via a hat, visor and/or hairnet, and uniform is clean and unwrinkled. (Clean) Holds team members accountable to the JIB uniform and grooming standards and coaches them when non-compliant. Models being calm and productive during busy times.Ĭoaches team members to ensure they are knowledgeable on job requirements. Trains and coaches team members using the Guest Expectations training materials.
(Hassle Free) Always says "YES" to the guest and works with the team to help solve problems follows the 3-steps (Listens, Says Sorry, Makes it Right) if a problem occurs and uses JIB Smart Selling standards as appropriate. 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.
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