Shift Supervisor - Front & Back of House Ops & Training

RibCrib; Oklahoma City (OK); On-site; USD 32,000 - 42,000; Full time

Job summary

Rib Crib in Oklahoma City is seeking a competent supervisor to lead hourly staff across front-of-house and back-of-house operations, ensuring quality and customer satisfaction.

You will train team members, monitor opening/closing activities, and maintain high standards for food preparation, safety, and service. The role emphasizes teamwork, cost control, and adherence to regulations in a fast-paced environment.

Qualifications

• Knowledgeable in both back-of-house and front-of-house operations.
• Capable of clear oral and written communication to all levels of employees.
• Understands intermediate math concepts as required to evaluate operational results.
• Proficient use of restaurant equipment including but not limited to calculators, cash registers, computers, ovens, smokers, knives.

Responsibilities

• Provide direction and supervision to hourly staff within franchised or corporate Rib Crib establishments.
• Oversee opening and closing activities and maintain operational standards to ensure staff are trained and guests are satisfied.
• Coordinate the preparation, cooking and packaging of food orders as needed.
• Monitor food cost and quality controls to reduce waste through proper purchasing, receiving, storage, preparation, labeling and rotation.
• Record and analyze cashflow, inventory movement, labor costs and cost of sales daily.
• Ensure compliance with state and federal regulations to protect employees and guests.
• Demonstrate willingness to assume responsibilities and perform tasks to support teamwork.

Skills

front-of-house operations

back-of-house operations

communication skills

restaurant equipment proficiency

Education

Six months relevant experience

Job description

Rib Crib in Oklahoma City is seeking a competent supervisor to lead hourly staff across front-of-house and back-of-house operations, ensuring quality and customer satisfaction.

You will train team members, monitor opening/closing activities, and maintain high standards for food preparation, safety, and service. The role emphasizes teamwork, cost control, and adherence to regulations in a fast-paced environment.