Ribfin's
  • Natchitoches, LA, USA
  • Hourly
  • Full Time

yes


  • Am Opening Manager:
    • Responsible for all opening procedures
    • Turn on lights
  • Turn on all equipment
    • Fryers
    • Grill
    • Hood vents
    • Hot Boxes
    • Hot Well
    • Cold Well
    • Toaster
    • Ovens
    • Rethermalizer
    • Heating Lamps
    • Presser
  • Fill hot well, hot boxes, and steamer with water
  • Pull all carryover protein and sides from the walk-in cooler
  • Check any overnight protein that may have been cooked, much reach a temp of 155 degrees before taking out. Meat must cool for 30 minutes before wrapping
  • Opening meat count
  • Rewrap all leftover ham, turkey, pork, beef, and sausage
  • Place all protein on fresh pans and put in the hot box before 7am
  • Weigh overnight protein, once cooled and wrapped, place the day sticker with weight and place in the hot box or cooler.
  • Enter meat count in the computer in Data Central
  • Enter daily deposit for previous day
  • Check emails for any catering orders or important information
  • Fill out a position chart for lunch shift
  • Count all registers to accurate bank amount
  • Safe count
  • Start making tea and getting lines ready for opening
  • Assign registers to cashiers as they clock on. Make sure they verify bank first.
  • Check all food temps before opening and make any adjustments necessary.
  • During Rush:
  • Make sure all orders are accurate before sending to the customer
  • Make sure everyone is in position and following proper procedures
  • Table touches with customers as often as possible
  • Mid-Shift MOD:
  • Make sure mid manager is assigned to a position
  • Table touches
  • Count down registers at end of shifts or once necessary cuts are made
  • Mid meat counts
  • Closing MOD:
  • Check prepped food for backups and have made if necessary
  • Check scheduling to make position chart for PM shift
  • Assign workers with closing duties before leaving
  • Assign registers to cashiers as they clock on. Make sure they verify the bank amount.
  • Assign self in manager position (Expo) to assure accurate orders before sending out
  • Table touches with customers as often as possible
  • Count down registers at end of shifts or when necessary cuts have been made. Deposit money into Loomis safe
  • Twenty minutes before closing, pull hot foods from hot box to start cooling
  • Night meat counts and enter into data central along with meat and food waste
  • Separate all bills in each register into separate bank bags to lock in the safe, only leave the change in registers!
  • Closing safe count
  • Walk around restaurant
    • Line Cleaned and stocked
    • Lobby cleaned, swept, and mopped
  • Restrooms Cleaned
    • Toilet paper and paper towels
    • Counters cleaned
    • Toilets cleaned
    • Swept and mopped
    • Trash taken out with fresh trash bags
  • All dishes clean and put away
  • Floors swept and mopped in BOH
  • All sinks cleaned out
  • Mop buckets emptied
  • Protein properly put on smoker with weights written down
  • Everyone clocked out
  • All doors are locked and alarm is set 

 

Ribfin's
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