Shift Manager Hourly
About The Position
General Summary: Provides direction and support to hourly employees within franchised or corporate establishments by either performing or supervising the following duties throughout the workweek. Position reports to the General Manager and requires minimal supervision. 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. Coordinates the preparation, cooking and packaging of food orders as needed. Monitors food cost and quality controls by reducing waste through the correct use of 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. Observes all state and federal regulations as required by law to ensure the health and wellbeing of employees and/or guests. Demonstrates a willingness to assume any responsibility or perform any task (“shift to assist”) regardless of nature to demonstrate that teamwork is part of the operating culture. All other duties as assigned.
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 as required to evaluate operational results.
- Proficient use of all restaurant equipment including but not limited to such things as calculators, cash registers, computers, ovens, smokers, knives etc.
- Six months previous job-related experience as determined by management.
- Food Handler’s Permit where applicable and Rib Crib Stage One and Stage Two Exams.
Responsibilities
- Provides direction and support to hourly employees
- Training
- Monitoring
- Opening and closing activities
- Maintaining operational standards
- Coordinates the preparation, cooking and packaging of food orders
- Monitors food cost and quality controls
- Records and analyzes cashflow, movement of inventory, labor costs and cost of sales
- Observes all state and federal regulations
- Demonstrates a willingness to assume any responsibility or perform any task
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
Number of Employees
251-500 employees
