Restaurant Supervisor

The Restaurant Manager is a key member of the Rib Crib BBQ team, responsible for supporting the General Manager in providing direction and support to hourly employees. This role requires minimal supervision and involves performing or supervising various duties throughout a standard 50 to 55 hour workweek.

1. Stay up-to-date on Company policies, practices, and industry standards to ensure compliance and optimal performance.
2. Train, monitor, and implement operational standards to ensure employees are adequately trained and customer satisfaction is guaranteed.
3. Assist the General Manager in recruitment, selection, promotion, employee relations, and scheduling to meet individual performance and business needs.
4. Coordinate food preparation, cooking, and packaging as needed to maintain high-quality standards.
5. Monitor food cost and quality controls to reduce waste and ensure efficient use of resources.
6. Analyze cash flow, inventory movement, labor costs, and cost of sales on a daily basis to inform business decisions.
7. Ensure compliance with state and federal regulations to maintain a safe and healthy work environment.
8. Administer the Progressive Discipline Policy according to guidelines.
9. Lead by example, demonstrating a willingness to assume any responsibility or perform any task to promote teamwork and a positive operating culture.

1. Minimum two years of previous management experience in a full-service establishment, as determined by management.
2. Knowledge of both back-of-house and front-of-house operations.
3. Effective communication skills, both written and verbal, to engage with employees at all levels.
4. Proficiency in using restaurant equipment, including calculators, cash registers, computers, ovens, smokers, and other tools.

High School diploma or equivalency, as determined by management.

Food Service Manager Certificate and completion of the M.I.T. Program.

• This role requires standing for most of the workday, with frequent walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Occasional lifting of up to 80 pounds may be required.

This position is in a climate-controlled establishment, with occasional exposure to temperature extremes for food handling and preservation.

Compensation details: $48,000 - $50,000 Yearly Salary