Shift Manager Hourly

Essential Duties & Responsibilities

• Knowledgeable in current Company policies, practices, and industry standards as they pertain to the organization and their impact on Rib Crib as a whole.
• Responsible for training, monitoring, opening and closing activities, and maintaining operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
• Cooks and packages food orders as needed.
• Maintains food cost and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
• Records and analyzes cashflow, movement of inventory, labor costs, and cost of sales on a daily basis.
• Ensures compliance with state and federal regulations to maintain the health and wellbeing of employees and/or guests.
• Demonstrates willingness to take on any responsibility or perform any task to show teamwork is part of the operating culture.

Requirements

• Knowledgeable in both back-of-house and front of house operations.
• Capable of making clear, concise oral and written communication to all levels of employees.
• Understands intermediate math concepts to evaluate operational results.
• Proficient in using all restaurant equipment including calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience

• Six months previous job-related experience as determined by management.

Certifications/Licenses

• Food Handler’s Permit where applicable.
• Rib Crib Stage One and Stage Two Exams.

Physical & Mental Requirements

• Standing for a total of eight to twelve hours each day.
• Frequent periods of lifting up to 30 pounds with occasional lifting not to exceed 80 pounds.
• Exposure to periods of temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.