Shift Manager Hourly

RibCrib; Greenville (TX); On-site; USD 30,000 - 45,000; Full time

Job summary

RibCrib in Greenville, Texas is seeking an individual to provide direction and support to employees within its establishment. The role includes supervising daily operations, training staff, and ensuring customer satisfaction. Responsibilities also cover monitoring food costs, preparing food orders, and compliance with health regulations. Qualified candidates should have experience in restaurant operations, clear communication abilities, and proficiency with restaurant equipment. A Food Handler’s Permit may be required.

Qualifications

• Prior experience in restaurant operations preferred.
• Ability to communicate effectively with staff.
• Mathematical skills for evaluating operational performance.

Responsibilities

• Train and monitor employees on operational standards.
• Coordinate food preparation and quality controls.
• Analyze cash flow and inventory movement.

Skills

Knowledge of back-of-house operations

Clear communication

Intermediate math skills

Proficient in restaurant equipment usage

Education

Six months of job-related experience

Tools

Calculator

Cash register

Computer

Ovens

Knives

Job description

Provides direction and support to hourly employees within franchised or corporate establishments by performing or supervising daily operational duties. The 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 the business 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 correct use of purchasing, receiving, storage, preparation, food labeling, and rotation procedures.
• Records and analyzes cash flow, 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 required to evaluate operational results.
• Proficient in the use of all restaurant equipment, including calculators, cash registers, computers, ovens, smokers, knives, and related tools.

Education & Experience: Six months of previous job‑related experience as determined by management.

Certifications / Licenses

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

Physical & Mental Requirements

• Position requires the employee to perform most of the work from a standing position for a total of eight to twelve hours each day, frequently walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Work will involve frequent periods of lifting up to 30 pounds with occasional lifting not to exceed 80 pounds.

Working Conditions

Position is in a climate‑controlled establishment. Employees may be exposed to periods of temperature extremes of heat or cold in conjunction with internal conditions as warranted for the preservation or preparation of food handling.