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:

1. Knowledgeable in current Company policies, practices, and industry standards as they pertain to the organization and their impact on Rib Crib as a whole.
2. Responsible for training, monitoring, opening and closing activities, and maintaining operational standards to ensure that employees are adequately trained and customer satisfaction is guaranteed.
3. Coordinates the preparation, cooking and packaging of food orders as needed.
4. Monitors food cost and quality controls by reducing waste through the correct use of purchasing, receiving, storage, preparation, food labeling and rotation procedures.
5. Records and analyzes cashflow, movement of inventory, labor costs and cost of sales on a daily basis.
6. Observes all state and federal regulations as required by law to ensure the health and wellbeing of employees and/or guests.
7. 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.

Required Knowledge, Skills, & Abilities:

1. Knowledgeable in both back-of-house and front of house operations.
2. Capable of making clear concise oral and written communication to all levels of employees.
3. Understands intermediate math concepts as required to evaluate operational results.
4. Proficient use of all restaurant equipment including but not limited to such things as 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 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.